Page 53 - Comprehensive Food Safety
P. 53
31.03.2020
• When using reusable cloths they must be thoroughly washed, sanitised and dried
between tasks.
• A new or freshly cleaned cloth must always be used to wipe surfaces that come into
contact with ready-to-eat food.
• Outside tables etc must be cleaned using cloths designated for these tasks only (and are
not to be used for other cleaning).
• A reusable cloth must be identified, (eg by its colour) with a type of cleaning activity to
prevent cross-contamination (eg a cloth used in the toilet can’t be used in a food
preparation area).
Equipment used for cleaning:
• Cleaning materials must be clearly identified and away from food.
• Cleaning equipment must be kept in good repair and not used for any other purpose.
• Cleaning equipment must be regularly cleaned and sanitised.
• Chemicals must be clearly labelled.
• Chemicals must never be stored in a food container.
• Staff using cleaning chemicals must be trained how to use chemicals safely.
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