Commit 2 Clean TM/MC Kitchen Care Program

Transcription

1 TM/MC

2 TM/MC

3 Table of Contents TM/MC Introduction... 2 Bacteria Information Control... 2 Training... 3 Ansul System... 4 Broilers And Chafing Dishes... 4 Cutlery/Stainless Presoaking... 5 Cold Storage Areas Reach-In, Walk-In And Under Counter Freezers... 5 Computers, Security Scanners and Time Clocks... 6 Cutting Boards, Sandwich Boards, Meat Blocks and Work Benches... 6 Deep Fryers... 7 Dining Room Tables... 8 Dining Area Counter, Bar Tops, Chairs And Stools... 8 Dish Machine Clean-Up... 9 Dish Machine Descaling Dish Machine Start-Up Drains Elevator Interior Floors Mopping Using Floor Machines Food Carts Non-Electrical Fruit and Vegetable Wash Garbage Cans, Buckets And Disposals General Surface Cleaning Benches, Cash Registers, Counters And Door Handles Grills Handheld Thermometers/Gauges Hand Washing Loading Docks Meat And Food Slicers Microwave Ovens Ovens Bake Quaternary Sanitizer Testing Procedures Testing Procedures Chlorine Sanitizer Testing Procedures Scales Stainless Surfaces Prep Tables Truck Interior/Unit Car Interior Walk-In Cooler Walls, Doors, Door Knobs And Handles Washroom Care Water Truck Cleaning Windows And Glass

4 INTRODUCTION Purpose This manual is intended to define the process by which sanitation is performed, and includes the required chemicals, equipment, and personal protective equipment. Definition Sanitation is the process of reducing microbial contaminants to a safe level. Good sanitation is necessary to prevent the opportunity for food borne illness and ensure best food quality. Responsibilities 1 Unit management is responsible for ensuring sanitation procedures and frequencies are implemented. 2 Unit Porters are responsible for conducting the sanitation procedures. 3 Unit Management is responsible for verifying the completeness of the sanitation process. 4 Unit Management is responsible for ensuring continuous inventory of Diversey Chemicals are in-house. 5 Unit Management is responsible for contacting and communicating any sanitation or chemicals issues with Diversey and escorting Diversey within the unit as needed. 6 Regional QA/Food Safety Managers are responsible for ensuring Sanitation Cleaning Procedures are current. Sanitation Information What? Sanitizing reduces the number of microorganisms on surfaces to levels judged safe by health authorities. In food service, sanitizing refers to the treatments to eliminate pathogenic bacteria from the equipment and utensils in the preparation and service of food. Sanitizing cannot be achieved without first washing and then rinsing the food contact surface. Sanitizing may be achieved through approved chemical sanitizers at the proper strength and contact time, or by the application of heat at the required minimum time and temperature. Where? Where food is received, prepared, stored and served. Where food preparation equipment is used and stored. Where garbage is disposed. Effective cleaning programs can help put dollar savings back into your food operation. How? Sanitizers should always be used according to label directions at the manufacturers recommended concentration and contact time. Air drying is required after sanitizing. Bacteria Information Control Bacteria Control by Means of Chemical Agents 1 Disinfectant a chemical agent that kills the growing, but not necessarily the spore forms of disease-producing bacteria. Disinfection is the act of destroying the infectious agents. 2 Sanitizer a chemical agent that reduces the microbial population to a safe level as judged by Public Health requirements. 3 Bactericide or Bactericidal any chemical agent that kills bacteria. 4 Sporicidal, Fungicidal, Virucidal all refer to chemical agents that kill spores, fungi and viruses respectively. 5 Bacteriostat any chemical agent that retards or inhibits the growth of bacteria. 6 Antimicrobial a chemical agent that interferes with or inhibits the growth of bacteria. Common chemical agents used to control or kill bacteria are: Alcohol, Chlorine, Iodine and Iodophors, Quaternary Ammonium Compounds, Formaldehyde, Phenols and related compounds. Why? Improper sanitizing can cause food borne illnesses and can impact your food loss due to pre-mature spoiling. A clean, sanitized food preparation, production or storage area will reduce food spoilage. Cleaning and sanitizing in the food service operation is a prerequisite program to support any Hazard Analysis Critical Control Point (HAACP) program. 2

5 INTRODUCTION Training People can make or break a good sanitation program. The important role workers and managers play in the safe handling of food is the key to an effective sanitation program. Chemical Safety Before using any chemical always refer to the products Safety Data Sheet (SDS) for appropriate Personal Protective Equipment (PPE). Always use products according to label directions. Understanding Dilution Ratio The lower number always represents an ounce of concentrated chemical and the higher number the volume of water into which it is to be mixed. Example 1: 1:128 = 1 oz. chemical concentrate per gallon of water. Example 2: 1:256 = 1/2 oz. chemical concentrate per gallon of water. Four Basic Steps for Employee Instruction on Cleaning Procedures 1 Create a desire for a safe and sanitary environment. Point out to employees the importance in this process. 2 Demonstrate the job. Use the cleaning procedures in this manual and proceed one step at a time. 3 Practice. Have employees do the job, then correct their errors and reinforce correct methods. 4 Follow up. Check progress and tell the employee how he/ she is doing. Diversey provides additional training tools to reinforce your instruction including wall charts, color-coded spray bottle labels and videos. Do you have an SDS station mounted in areas accessible by all employees, 24 hours a day? It is extremely important that all SDS sheets on chemicals be included in the SDS book. Four Basic Steps for Employee Instruction on Cleaning Procedures Access all SDS information 24 Hours a day 7 days a week 365 days a year. Call or Please have this information when making call, Product name and number - Manufacturer Name - UPC Code - Manufacturer Phone number. Diversey SDS are available at: sds.sealedair.com 3

6 Ansul System Heavy Duty Degreaser Clean, Dry Towel Bucket Cloth Procedure 1 Clean pipes using cloth dipped into a solution of heavy duty degreaser. Wipe dry with clean towel. Cleaning Tip Ensure nozzle caps to pipes are replaced. Broilers And Chafing Dishes Grill Cleaner Spray Bottle Scrub Brush Cloth Procedure Broilers (Caution: Rubber gloves, protective footwear and chemical resistant goggles must be worn. Avoid inhaling fumes.) 1 When the unit is cooled, take all removable parts such as drip pans, racks, etc. to be cleaned for soil removal. 2 While wearing Personal Protective Equipment spray interior surface with grill cleaner making sure interior oven surface does not exceed temperature stated on grill cleaner label directions. 3 Allow several minutes for solution to soak and soften soil. On heavily soiled areas where grease has been baked on, scrub soil with a stiff brush. 4 Use a damp cloth to pick up the dissolved and loosened grease. 5 Rinse with clean water. Air dry and reassemble. Procedure Chafing Dishes 1 Spray the outside of the unit with grill cleaner. Remove loosened soil with a damp cloth. 2 Rinse with clear water and wipe dry with a clean, dry cloth. Cleaning Tip Never use this product without the use of PPE. Make sure oven surfaces do not exceed temperature stated on grill cleaner label directions. 4

7 Cutlery/Stainless Presoaking Silverware Presoak Plastics and China Destainer Silverware Soaking Bus Pan Stainless Flatware Frequency: After Each Use 1 Prepare solution of silverware presoak in hot water, preferably in a plastic bus pan. 2 Place the cutlery (stainless steel) in the solution 5-20 minutes prior to washing. Remove cutlery directly from the solution to cylinders, baskets or flat racks. Spray rinse and immediately put through dish machine twice for best results. Instructions for Plastics and China - Frequency: After each use 1 Prepare solution of plastic and china destainer in hot water, preferably in a plastic bus pan. 2 Place the china or plastic wares in the solution 5-20 minutes prior to washing. Remove wares directly from the solution to flat racks. Spray rinse and immediately put through dish machine. Cold Storage Areas Reach-In, Walk-In And Under Counter Freezers Bucket 2 Compartment Cloth Procedures 1 Transfer product to other refrigerated areas if possible. 2 Put on goggles and protective footwear 3 Put on rubber gloves to prevent wet hands from touching frozen metal. 4 Remove shelving and inserts and place in 3-compartment sink. 5 Clean components with heavy duty degreaser in first sink. 6 Rinse thoroughly with water in second sink. 7 Sanitize with sanitizer in third sink. 8 Let the sanitizer work for the specified amount of time. Each sanitizer cleaner has its own contact time. Please consult your label for specific use-instructions. 9 Clean interior and exterior walls of cold storage area using the bucket, cloth, and heavy duty degreaser. 10 Replace shelves, inserts and foodstuffs. Cleaning Tip To ensure proper date code rotation procedures, food items with the most recent expiration dates should be stored at the front. 5

8 Computers, Security Scanners and Time Clocks Cloth Labeled Sanitizer Spray Bottle Daily Procedures Frequency: After Each Use 1 Wipe the surface with a clean cloth sprayed with sanitizer. NOTE: Never spray chemical directly on keyboards or electronics. Cutting Boards, Sandwich Boards, Meat Blocks and Work Benches Plastics and China Destainer Scrub Brush or Pad Quat Test Strips Cleaning, Sanitizing and Deodorizing Procedures Frequency: After Each Use/Chef s Line Every 4 Hours 1 Brush all loose soils from the plastic or rubber. 2 Take portable cutting board to 3-compartment sink. Wash in a hot solution (120 F/49 C) of plastics and china destainer. Scrub with a brush or pad. 3 Rinse with clean, hot water (120 F/49 C). Completely submerge in rinse tank. 4 Sink should be filled with a sanitizer solution. Refer to the testing table on the quat test strips bottle to compare the result with the expected ppm concentration in use dilution. If the indicator strip indicates that the solution is below the required concentration, then the solutions must be discarded. If the solution is tested and meets the requirements, submerge in sanitizing sink for the products specified contact time. 5 Allow to air dry. 6

9 Deep Fryers Grill Cleaner Long Handle Scrub Brush Bucket Apron Clearly labeled spray bottle Procedures 1 Allow fryer to cool and drain cooking oil. If oil is to be re-used, filter and transfer it to a clean container or reservoir. 2 Close drain, spray grill cleaner into well. Use long handle scrub brush to coat interior with grill cleaner. Let stand 5 minutes. 3 Fill the bucket with solution using the bucket fill selection. Fill the deep well to just under the full level. 4 Bring temperature of the solution to a boil. 5 Brush away heavy deposits. 6 Turn off heat, allow to cool and drain. Add cool water to the cleaning solution as it is drained to prevent rapid cooling and possible warping of the tank. 7 Rinse thoroughly with fresh, hot water. 8 Fill the deep well with fresh water and add 4 oz. of vinegar to neutralize alkalinity from the grill cleaner. 9 Let stand for 5 minutes. 10 Drain vinegar solution and then close drain. 11 Refill with reserved or new cooking oil. 7

10 TM/MC Dining Room Tables Heavy Duty Degreaser Clean Cloth Labeled Spray Bottle of Sanitizer Brush Labeled Bucket/Spray Bottle Daily Procedures Dining Room Tables 1 WASH with a solution of heavy duty degreaser diluted in a bucket/spray bottle and a clean cloth. 2 RINSE with a solution of clean water using a clean cloth and a bucket/spray Bottle. 3 SANITIZE with a solution of sanitizer. Allow to dwell on surface for contact time stated on product label. Allow to air dry. Cleaning Tip 1 Replace cleaning cloth as it becomes soiled. At night do not put chairs on tables after cleaning with sanitizer. It causes the table surface to become sticky and re-contaminates the surface. Moisture collects between seat cover and tabletop, which will also deteriorate the tabletop. 2 Make sure you use the recommended dilution of the sanitizer. The dispenser must be dispensing at the sanitizer s required ppm. Check the concentration through the unit. Dining Area Counter, Bar Tops, Chairs And Stools Heavy Duty Degreaser Clean Cloth Labeled Spray Bottle of Sanitizer Brush Labeled Bucket/Spray Bottle Daily Procedures Dining Area-Counter, Bar Tops, Chairs & Stools 1 WASH with a solution of heavy duty degreaser diluted in a bucket/spray bottle and a clean cloth. 2 RINSE with a solution of clean water using a clean cloth and a bucket/spray Bottle. 3 SANITIZE with a solution of sanitizer. Allow to dwell on surface for contact time stated on product label. Allow to air dry. Cleaning Tip 1 Replace cleaning cloth as it becomes soiled. At night do not put chairs on counters, and Bar Tops after cleaning with sanitizer. It causes the table surface to become sticky and re-contaminates the surface. Moisture collects between seat cover and counters, and Bar Tops, which will also deteriorate the counter or Bar Top. 2 Make sure you use the recommended dilution of the sanitizer. The dispenser must be dispensing at products required ppm. Check the concentration through the unit. 8

11 Dish Machine Clean-Up Stainless Steel Cleaner Heavy Duty Degreaser Spray Bottle Cloth Optional use bucket if local health department requires instead of spray bottles Daily Procedures 1 Turn off all pumps, heaters, and control power knob. 2 Open all drain valves. Open doors to let machine cool down. 3 Remove scrap trays. Empty accumulated soil from trays, then clean them with a spray hose. Check and clean overflows using a bucket /Labeled Spray bottle and clean cloth. 4 Remove curtains, rinse off and clean with heavy duty degreaser detergent use solution. Hang to air dry. 5 Remove all upper and lower wash spray hose. Remove end caps and flush out all food particles with a spray hose. Ensure all nozzles are free of foreign matter. 6 Spray out inside of machine with a hose to remove any debris. 7 Clean all work tables, shelves, interior and exterior walls of dish machine using a use solution of heavy duty degreaser using a bucket /Labeled Spray bottle and clean cloth. 8 Spray Stainless steel cleaner onto a clean cloth or towel. Wipe exterior surfaces of dish machine, turning the cloth or towel frequently. Polish to a bright shine. 9

12 Dish Machine Descaling Acid Descaler : Labeled Spray Bottle Bucket Procedures Frequency: When White Hard Water Build-Up Occurs (Caution: Rubber gloves and eye protection must be worn. Avoid inhaling fumes.) Depending on local water conditions, most dish machines will require descaling on a periodic basis. The basic procedure to be used is as follows: 1 Clean food soil from machine in normal manner. 2 Place all scrap trays and curtains in normal position in dish machine. 3 Fill dish machine. 4 Turn on tank heaters. 5 Spray diluted acid descaler onto section of dish machine not reached by normal spray. Rinse. 6 Add proper dilution of acid descaler to water in dish machine tanks. (Dilution should be based on the water capacity of the dish machine tank using a bucket). 7 Disconnect soap (if no delime cycle on machine). 8 Run machine for minutes. 9 Turn off and drain machines. 10 Close drains, refill tanks with fresh water and run for 5 minutes. Repeat to remove all traces of descaling acid. 11 Check all rinse nozzles and clean with a fine wire/wire brush if necessary. Consult your Diversey territory manager should questions arise. 10

13 Dish Machine Start-Up Procedures Frequency: When White Hard Water Build-Up Occurs An effective start up procedure at the beginning of any period of dishwashing will ensure that all machine functions are working at optimum levels to produce clean, sanitary dishware. 1 Ensure that machine is clean and all wash arms are free from food particles, straws, etc. Place scrap trays and curtains in proper locations. 2 Close all drain valves and turn on fill valve. Allow tanks to fill to correct levels. Then securely close all fill valves. 3 Turn on final rinse booster and dish machine tank heaters. 4 Disconnect soap (if no delime cycle on machine). 5 Allow dish machine tank temperature to reach correct operating levels, as indicated on gauges, before starting to wash. High temp dish machines should be at 155/165 F (68.33 C/73.89 C) on the wash and 180 F (82.22 C) minimum on the final rinse temperature. Low temp dish machines should have a wash and rinse between 120 F (48.89 C) and 140 F (60 C). 6 Check that detergents and rinse additive containers or hoppers contain sufficient product. Replenish if necessary. 7 Turn on dish machine. 8 Allow about 1 minute for dish machine to be charged with correct detergent concentration. 9 Start washing dishes. 10 Check the following at start up and periodically: operating temperatures, detergent feed, wash, rinse, final rinse on waterfeed on cleanliness of dishes/equipment coming out at take off. Check temperature of dish machine with a thermal label. 11

14 Drains Drain Cleaner Drain Maintainer Heavy Duty Degreaser Potable Water Scrub Brush Drain Brush Mop Bucket Hose Labeled Spray Bottle Safety Instructions Wear appropriate safety goggles and gloves. If mists are generated, use NIOSH approved mask. Refer to Safety Data Sheet (SDS) of the approved cleaning solution. Frequency As required. Person/Department Responsible Sanitation Department Procedure (Option 1 Heavy Duty Degreaser) 1 Before use of product refer to SDS for required PPE. 2 Remove drain covers and baskets. 3 Clean drain or trap of any food or packaging material. 4 Follow label use directions and dispense heavy duty degreaser into a mop bucket. 5 Clean grates, under the sides of covers and baskets with the scrub brush. 6 Scrub drain with drain brush. 7 Flush covers, baskets and drains with hot water. Procedure (Option 2 Drain Maintainer) 1 Before use of product refer to SDS for required PPE. 2 Clean drain or trap of any food or packaging material. 3 Follow label use directions and pour drain maintainer in a sink or pipeline closest to the trap. 4 Flush down with warm water. 5 Allow to air dry. 12

15 Procedure (Option 3) 1 Before use of drain cleaner refer to SDS for required PPE. 2 Follow label use directions and spray drain cleaner in a sink or trap. 3 Allow appropriate contact time for drain cleaner to work. 4 Thoroughly rinse drain. 5 If desired, apply a sanitizer coating on all drain surfaces using a labeled spray bottle. 6 Allow to air dry. Elevator Interior or Floor Cleaner Stainless Steel Cleaner Heavy Duty Degreaser Bucket/Mop Cloth Labeled Spray Bottle Daily Procedures 1 Prepare a solution of sanitizer or floor cleaner. 2 Using a cloth or a labeled trigger spray bottle, apply solution to walls, doors and key panel. 3 Mop floor of elevator with sanitizer or floor cleaner.. 4 Wipe thoroughly. 5 To remove grease: Use a heavy duty degreaser. 6 Clean stainless steel with stainless steel cleaner. 13

16 TM/MC Floors Mopping Heavy Duty Floor Cleaner Broom/Dust Pan Deck Brush Bucket/Mop Daily Procedures Frequency: Daily (As Required) 1 Sweep floor thoroughly and clear area of any movable objects. 2 Prepare solution for mop bucket of heavy duty floor cleaner. 3 Mope area thoroughly. Let stand 5 minutes if possible. 4 Remove excess solution. Go over area with a clean, damp mop. Basic Rules for Cleaning Always start with a clean mop and bucket. Change water often. Use a deck brush to scrub heavily soiled areas. Using Floor Machines (General Cleaning And Heavy Duty) Heavy Duty Floor Cleaner Floor machine intake tank Auto scrubber Wet Floor signs Squeegee Mop Bucket Scrubbing pad/scraper Safety Instructions Wear appropriate hard hat, safety glasses and gloves. If mists are generated, use NIOSH approved mask. Refer to Safety Data Sheet (SDS) of the approved cleaning solution. Ensure operator follows Audio Video Tape instructions on proper use of floor machines. Ensure that you have read the applicable Safety Data Sheet (SDS) of the approved cleaning solution. Be aware of things around you when cleaning. (e.g. people, forklifts, hand trucks, blind spots, corners and doorways.) Use Wet Floor signs. Ensure that machine is in good condition. Check gauges if battery is fully charged, that the brushes are secure and that there are no loose or broken parts. 14

17 Frequency Daily as required. Person/Department Responsible Sanitation Department Procedures General Cleaning 1 Prepare heavy duty floor cleaner solution in mop bucket. Use hot water. 2 Fill floor machine intake tank with heavy duty floor cleaner solution. 3 Place Wet Floor signs at start and endpoints and all doorways into area to be cleaned. 4 Run machine over areas to be cleaned ensuring that any excess water is mopped up immediately. 5 Use mop to spread heavy duty floor cleaner solution in corners and tight areas. Begin scrubbing edges with scrubbing pad or scraper if necessary. 6 Mop up excess water trails left by machine. Ensure a clean mop and heavy duty floor cleaner solution is used. 7 Remove Wet Floor signs when floor is dry. 8 Return the floor machine to clean-up area. Empty solution from both tanks (clean and recovery tank). Check that the machine is switched off. Ensure batteries are put to charge. Use approved cleaning solution to wash and sanitize all parts of the machine tanks, cover, filter, squeegee, hoses, nozzle and guard. 9 Store machine in clean-up area. Procedures Heavy Duty Cleaning 1 Sweep entire area thoroughly and remove sticky objects with scraper. 2 Prepare heavy duty floor cleaner solution in mop bucket. Use hot water. 3 Fill auto scrubber with hot heavy duty floor cleaner solution. 4 Using the auto scrubber with the vacuum off, squeegee up and pads down, dispense heavy duty floor cleaner solution in larger open areas. 5 Spread stripping solution evenly and systematically one area at a time. 6 Allow solution to penetrate. 7 Use mop to spread heavy duty floor cleaner solution in corners and tight areas. Begin scrubbing edges with scrubbing pad or scraper if necessary. 8 Use auto scrubber with vacuum off, squeegee up and pads down to scrub area once again. Dispense some solution where necessary. 9 After area is re-scrubbed, turn vacuum on and lower squeegee to scrub and extract the slurry. 10 Use clean solution and manual squeegee to pick up water from tight areas not accessible by auto scrubber. 11 Repeat steps 4-10 until entire area is stripped. 12 Wipe any splashes on walls, doors immediately. 13 Return and clean all equipment. 15

18 Food Carts Non-Electrical Heavy Duty Degreaser 2 Labeled Buckets or Labeled Spray Bottles: (1) Sanitizer use solution, (1) Heavy duty degreaser use solution Cloth Brush Daily Procedures Frequency: Daily (As Required) 1 Scrub all surfaces with use solution of heavy duty degreaser and a scrub brush. Rinse with clean water. 2 Apply sanitizer with spray bottle or bucket/cloth. Let dwell on surfaces for the contact time stated on product label. Allow to air dry. Fruit and Vegetable Wash Fruit and Vegetable Wash Protective Gloves Goggles Frequency: Daily 1 Thoroughly clean all fruit and vegetables by immersion in potable water. 2 Dilute fruit and vegetable wash according to label directions. 3 Check available active ingredients with a test paper. 4 Immerse fruits and vegetables in antimicrobial wash solution contact time stated on product label. 5 Rinse fruit and vegetables with potable water prior to use. 6 Transfer washed fruit and vegetables into a sanitized container using washed and gloved hands. 16

19 Garbage Cans, Buckets And Disposals Dumpster Maintenance Cleaner Gloves Brushes Labeled Sanitizer Spray Bottle Hose Frequency: Daily 1 Hose down all garbage cans and buckets daily with hot water. 2 Spray with sanitizer. 3 Allow to air dry. Frequency: Periodic Maintenance 1 Turn water off and connect dumpster maintenance cleaner bottle spray attachments to a standard hose. 2 Turn water on. 3 Pull back safety latch and rotate dial. (Product automatically dilutes at 1:64). 4 Spray on surfaces to be cleaned. (Requires no scrubbing). 5 Turn water off and disconnect the attachment. General Surface Cleaning Benches, Cash Registers, Counters And Door Handles Labeled Sanitizer Spray Bottle Cloth Procedures: Frequency: As Required 1 Prepare a spray bottle of sanitizer wipe with cloth. 2 Spray sanitizer onto surface and allow to air dry. 3 Allow to air dry. 17

20 Grills Grill Cleaner Heavy Duty Degreaser Mask Labeled Bucket Labeled Spray Bottle Cloth Scraper Brush Apron Procedures: Frequency: As Required 1 Prescrape grill surface with Brush to remove gross soils. Adjust grill temperature to according to grill cleaner label directions. 2 Spray grill cleaner onto grill or oven surface and let it stand for under five minutes. Do not allow surface to dry. Reapply product if necessary. 3 Wipe grill with a cloth. Repeat as necessary until grill is clean. 4 Rinse thoroughly with potable water and wipe dry with cloth. Season the grill by coating the surface with cooking oil. Important Tips Always wear long rubber gloves and chemical splash goggles, apron and mask when spraying and wiping. Wash hands and arms after use. Do not spray on or let contact pilot lights, electrical connections, switches, light bulbs, heating elements, receptacles or thermostats. Spray may cause electric short. Do not let product contact floor coverings, linoleum, aluminum, copper, brass, chrome, galvanized or painted surfaces, tin, zinc, plastics or Teflon coated surfaces. Do not use on continuous or self-cleaning ovens, or on fire-brick. Do not allow this product or its solutions to splash onto other surfaces. All food contact surfaces must be thoroughly rinsed with potable water after treatment with this product. Avoid contamination of food during use or storage. Periodic Maintenance Procedures 1 Remove grates, radiant covers, and gas jet tubes and soak overnight in heavy duty degreaser. 2 The next morning Scrub with brush while still in solution of heavy duty degreaser. Rinse with water. Allow to air dry and replace. Cleaning Tip Scrape debris from grill frequently throughout the day, to make end of day cleaning easier. 18

21 Handheld Thermometers/Gauges Alcohol Wipes Labeled Bucket Labeled Spray Bottle Alcohol Wipes Daily Procedures Frequency: Every 4 Hours, More Frequent if Needed 1 Prepare a spray bottle or dip bucket of sanitizer solution for at least every 4 hour cleaning. Clean more frequent if necessary. 2 Spray sanitizer onto surface or dip thermometer into sanitizer and allow to air dry. 3 Use alcohol wipes to wipe thermometer and thermometer holder before and after every use. Hand Washing Hand Soap Instant Hand Sanitizer (Optional) Procedures 1 Take paper towel and turn on faucet. 2 Wet hand with warm water. 3 Apply soap thoroughly get under nails and between fingers. 4 For more effective handwashing a clean brush may be used to remove any substance offering resistance. Brush must be stored in sanitizer solution between uses. 5 Rub hands together. Use rotating frictional motion for a minimum of seconds. 6 Interlace the fingers. Rub up and down. 7 Rinse well under running water. 8 Dry hands with paper towel (single use towel) and/or rub hands under an automatic hand dryer. 9 Turn off faucet using paper towel. 9 If desired hand sanitizer may be applied after properly washing and drying hands for enhanced microbial removal. 19

22 Loading Docks Dumpster Maintenance Cleaner Heavy Duty Degreaser Cloth Labeled Bucket Procedures 1 Sweep and remove all trash. Fill bucket with heavy duty degreaser. 2 Wet concrete with solution of heavy duty degreaser and allow to dwell for 3 minutes scrub with deck brush. 3 Spray rinse with, hot water. Or spray Dock with dumpster maintenance cleaner and water solution and allow to air dry. Frequency: Alternative Periodic Maintenance 1 Turn water off and connect dumpster maintenance cleaner bottle spray attachment to a standard hose. 2 Turn water on. 3 Pull back safety latch and rotate dial (Product automatically dilutes at 1:64). 4 Spray on surfaces to be cleaned. (Requires no scrubbing). 5 Turn water off and disconnect the attachment. 20

23 Meat And Food Slicers Heavy Duty Degreaser Clean Cloth Labeled Spray Bottle of Sanitizer Labeled Bucket Safety Precautions Always disconnect the electric cord and wear cut resistant gloves before starting to clean the slicer. Set blade control at 0 to reduce the possibility of accidents. Disassemble slicer, taking all parts to the 3-compartment sink or dishwasher for cleaning and sanitizing. Clean the base of the slicer by first removing all lose debris. Then proceed to wash, rinse and sanitize the slicer. Bring cleaned parts back from the sink or dishwasher and reassemble the slicer. Apply sanitizer to the assembled slicer and allow for the proper dwell time as stated on the chemical product label. Leave the knife guard in place until ready to clean knife. Then replace the guard as soon as the blade is cleaned. Clean the shafts and all parts under the frame. Frequency Clean after each use or when switching from raw to cooked food or when switching from cheese to meat or meat to cheese. Daily Procedures Meat and Food Slicers 1 WASH with a solution of heavy duty degreaser diluted in a bucket/spray bottle and a clean cloth. 2 RINSE with a solution of clean water using a clean cloth. 3 SANITIZE with a solution of sanitizer. Allow to dwell on surface for contact time stated on product label.. Allow to air dry. 21

24 Microwave Ovens Heavy Duty Degreaser Cloth Labeled Spray Bottle of Sanitizer Bucket Procedures 1 Wipe the plastic cover and oven light cover with a cloth dampened in a solution of heavy duty degreaser. 2 Wipe all surfaces in the oven cavity with a cloth dampened in a solution of heavy duty degreaser and then wipe dry with a clean cloth. 3 Wipe the inner door surface with a cloth dampened in a solution of heavy duty degreaser. Ensure all food particles have been removed. 4 Remove the air intake filter and wash it in a hot solution of heavy duty degreaser to remove grease and dust that collect and obstruct the airflow. Rinse. 5 Rinse all surfaces with clear water before sanitizing. 6 Wipe/sanitize the plastic cover and oven light cover with a cloth dampened in a solution of sanitizer. 7 Wipe/sanitize all surfaces in the oven cavity with a cloth dampened in a solution of sanitizer, and allow to air dry. 8 Wipe/sanitize the inner door surface with a solution of sanitizer. 9 Sanitize air intake filter in a solution of sanitizer and allow to air dry. 10 Visually check the door seal plate surfaces for scratches and dents. 11 Check the door assembly for hinge tightness. Check the interlock switch operation visually. When the door is open the digital display should be off; during cook condition it should be on. 12 If abnormal situations or damage is noticed, call the manager. 22

25 Ovens Bake Oven Cleaner Spray Bottle Safety Glasses Brush Gloves Cloth Bucket Procedures - Interior 1 Set oven temperature according to oven cleaner label directions. 2 Spray the interior with oven cleaner direct from container, and let it soak completely. 3 Let solution stand on soil for time stated on label directions to permit chemical cleaning action to take place. 4 Baked on grease may have to be loosened with a stiff brush or scraper. 5 Use a damp cloth to pick up the dissolved and loosened soil. 6 Rinse using a clean cloth and a bucket of clean water. Allow to air dry. Procedures - Exterior 1 Spray the outside of the oven with oven cleaner. 2 Use a damp cloth to pick up the dissolved and loosened soil. 3 Rinse with clear water. 4 Wipe dry with a clean, dry cloth. 23

26 TM/MC Quaternary Sanitizer Testing Procedures Testing Procedures Quat Test Strips Important Notes Test papers stored at elevated temperatures, in moisture, or in high humidity can be damaged and will not work properly. Test papers should be stored at room temperature. When the temperature of the sample is between 75 F/23.9 C 85 F/29.4 C and there is no foam, on the surface of the sample, the sample can be tested. If the quaternary solution is too hot, it will give a false high concentration reading. When testing quaternary test papers, hold the test paper motionless in the sanitizing solution sample for the time specified. Do not move the test paper around as this will give a false high concentration reading. If the local or provincial health codes specify different concentrations than are labeled, always comply with those requirements. Procedures 1 Make sure you select the correct test paper for the sanitizer being used. 2 Dip a 1.5 inch (3.8 cm) strip of test paper in clean, fresh, room temperature (75 F/23.9 C) sanitizer solution. Hold the test paper in the sanitizing solution for the time required on the test paper container. 3 Immediately compare the test paper to the color chart. The test results must correspond to the sanitizer s required ppm range. Chlorine Sanitizer Testing Procedures Chlorine Test Strips Important Notes Test papers stored at elevated temperatures, in moisture, or in high humidity can be damaged and will not work properly. Test papers should be stored at room temperature. When the temperature of the sample is between 75 F/23.9 C 85 F/29.4 C and there is no foam, on the surface of the sample, the sample can be tested. If the chlorine solution is too hot, it will give a false high concentration reading. When using Chlorine test papers, hold the test paper motionless in the sanitizing solution sample for the time specified. Do not move the test paper around as this will give a false high concentration reading. If the local or provincial health codes specify different concentrations than are labeled, always comply with those requirements. Chlorine testing must be dipped and immediately read. Ensure strip does not come in contact with foam. Procedures 1 Make sure you select the correct test paper for the sanitizer being used. 2 Dip a 1.5 inch (3.8 cm) strip of test paper in clean, fresh, room temperature (75 F/23.9 C) sanitizer solution. Dip test paper in the sanitizing solution and immediately remove. 3 Immediately compare the test paper to the color chart. The test results must correspond to the sanitizer s required ppm range. 24

27 Scales Heavy Duty Degreaser Clean Cloth Labeled Spray Bottle of Sanitizer Labeled Bucket Cleaning Tip When sanitizer is used as directed at required ppm for sanitizing, a water rinse is not required. Daily Procedures Scales 1 WASH with a solution of heavy duty degreaser diluted in a bucket/spray bottle and a clean cloth. 2 RINSE with a solution of clean water using a clean cloth. 3 SANITIZE with a solution of sanitizer. Allow to dwell on surface for contact time stated on product label. Allow to air dry. 25

28 Stainless Surfaces Prep Tables Heavy Duty Degreaser Clean Cloth Labeled Spray Bottle of Sanitizer Labeled Bucket Daily Procedures Stainless Surfaces 1 WASH with a solution of heavy duty degreaser diluted in a bucket/spray bottle and a clean cloth. 2 RINSE with a solution of clean water using a clean cloth. 3 SANITIZE with a solution of sanitizer. Allow to dwell on surface for contact time stated on product label. Allow to air dry. Truck Interior/Unit Car Interior Glass Cleaner Cloth Protective Gloves Labeled Sanitizer Spray Bottle Labeled Glass Cleaner Spray Bottle Daily Procedures 1 Wipe the surface of interior and exterior door handles, steering wheel, vinyl arm rests, seat belt, dashboard and dashboards buttons, window button or hand crank and keys with a clean cloth dipped into a solution of sanitizer. 2 Wash all glass with a solution of glass cleaner. 26

29 Walk-In Cooler Heavy Duty Degreaser Mop Bucket Wet Floor Sign Cloth Labeled Spray Bottle with Sanitizer Solution Clean Mop/Mop Handle Broom and Dust pan Daily Procedures 1 Transfer all food product into a different cooler. 2 Sweep floor and remove all debris with a dust pan. 3 WASH walls with a solution of heavy duty degreaser in a bucket with a clean cloth. 4 WASH all shelving and tables with a solution of heavy duty degreaser in a bucket with a clean cloth. 5 RINSE walls, shelving, and tables with a cloth and clean water in a bucket. 6 SANITIZE all walls, shelving, and tables and tables with a solution of sanitizer in a spray bottle. Allow to dwell for contact time stated on product label. Allow to air dry. 7 Post Wet Floor signs around area to be mopped. 8 Dispense heavy duty degreaser into a clean bucket with cool water. 9 Use clean mop to mop floor with solution. 10 Remove Wet Floor signs when flooring is dry to the touch. Walk-In Cooler Walls, Doors, Door Knobs And Handles Heavy Duty Degreaser Cloth Labeled Spray Bottle with Sanitizer Solution Procedures Frequency: As Required 1 Prepare solution of sanitizer. 2 Using a cloth or trigger sprayer, apply solution to walls and doors. 3 Wipe thoroughly. Cleaning Tip For heavily soiled spot cleaning, use heavy duty degreaser in a trigger sprayer followed by rinsing and sanitizing. 27

30 Washroom Care Disinfectant Cleaner Glass Cleaner Broom/Dust Pan Bowl Swab Cloth Protective Gloves Spray Bottle Restroom Caddie Bucket Procedures Frequency: As Required 1 Sweep all visible waste into dust pan and place in garbage receptacle. 2 Replenish stock of hand towels, toilet tissue and hand soap. 3 Clean mirror with glass cleaner. 4 Prepare a fresh solution of disinfectant cleaner for interior and exterior of wash sinks. Allow required contact time. Wipe dry. Use same solution of disinfectant cleaner to wipe other general cleaning areas, including walls and counters, hand care dispensers, door handles, bowls and urinals. 5 Check to ensure that hand care dispensers are full and clean. 28

31 Water Truck Cleaning Chlorine Sanitizer/ Deodorizer Protective Gloves Goggles Procedures 1 Fill tank with potable water. 2 Dose the tank with sanitizer/ deodorizer to achieve a level of 100ppm chlorine solution. 3 Allow solution to contact all surfaces of the tank for at least 60 seconds. 4 Drain the tank completely (if the tank cannot be drained completely, drain it as much as possible and then rinse with potable water to remove residual chlorine). 5 Fill tank with potable water. 6 Sample water in tank to ensure that the residual chlorine levels do not exceed potable water standards. Windows And Glass Glass Cleaner Labeled Spray Bottle Clean Cloth Procedures 1 Prepare a spray bottle solution of glass cleaner. 2 Spray Glance onto area to be cleaned. 3 Polish with a soft, clean, dry cloth until all streaks are removed. Cleaning Tip Use a clean cloth to avoid streaking. 29

32 Diversey has been, and always will be, a pioneer and facilitator for life. We constantly deliver revolutionary cleaning and hygiene technologies that provide total confidence to our customers across all of our global sectors. Led by Dr. Ilham Kadri, President & CEO, and headquartered in Charlotte, North Carolina, USA, Diversey employs approximately 9,000 people globally, generating net sales of approximately $2.6 billion in For more information, visit or follow us on social media Diversey, Inc. All Rights Reserved en (18/052)