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Annex I

A Suggested Cleaning Programme

Item Least Frequency Equipment and Chemicals Method Responsible Person
STRUCTURE Floors End of each day or as required Brooms, damp mops, brushes, detergents and sanitizers
  1. Sweep the area
  2. Apply detergent and mop the area
  3. Use scrub for extra soil
  4. Rinse thoroughly with water
  5. Remove water with mop
Walls, windows and ceiling Monthly or as required Wiping cloths, brushes and detergents
  1. Remove dry soil
  2. Rub with wet cloth or rinse with water
  3. Apply detergent and wash
  4. Wipe with wet cloth or rinse with water
  5. Air dry
FOOD
CONTACT
SURFACES		 Work tables and sinks After use Wiping cloths, detergents and sanitizers
  1. Remove food debris and soil
  2. Rub with wet cloth or rinse with water
  3. Apply detergent and wash
  4. Wipe with wet cloth or rinse with water
  5. Apply sanitizer
  6. Air dry
EQUIPMENT Utensils, cutting boards, knives and other cooking equipment After each use Wiping cloths, brushes, detergents and sanitizers
  1. Remove food debris and soil
  2. Rinse with water
  3. Apply detergent and wash
  4. Rinse with water
  5. Apply sanitizer
  6. Air dry
Refrigerators, freezers and storage areas Weekly or as required Wiping cloths, brushes and detergents
  1. Remove food debris and soil
  2. Rub with wet cloth or rinse with water
  3. Apply detergent and wash
  4. Wipe with wet cloth or rinse with water
  5. Dry with clean cloths / air dry
HAND
CONTACT
SURFACES		 Door knobs Daily Damp cloths and detergents
  1. Remove debris
  2. Apply detergent
  3. Rinse with damp cloths
  4. Dry with paper towels / air dry
CARPET Floors Monthly Steam / chemicals
  1. Remove debris
  2. Apply chemicals
  3. Vacuum dry
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