Processes for this clean will vary from site to site but generally consist of the following: -
All hot cooking equipment will be dismantled by hand. This means the removal of burners, pot stands, oven racks, brander plate holders, fan guard, solid tops, drip trays and charcoal grills for treatment on site. Structures are degreased internally and externally (broken and missing seals will be reported).
Floor surfaces under equipment will be degreased using steam cleaners. Open floor areas will be scrubbed and a wet pick up machine used to collect liquid, grease and floor debris. The floor surface will be neutralised to prevent smears. Particular attention will be paid to keeping grouting free of grease and floor debris
Preparation area and table surfaces will be thoroughly degreased. Extra attention will paid to the underside and the lips of benches. Guards and detachable parts will be removed by hand and thoroughly cleaned and sanitised. All equipment will be re-assembled on completion of the clean.
The sink units will be thoroughly degreased externally; all areas will be de-scaled. Anti bactericide in a measured dose will be poured
into the waste traps of sinks.
COSHH regulation data sheets will be available on site for all detergents used. The usage of sanitising products on work surfaces
will ensure that food safety is not compromised.
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