Cleaning Procedures

Food Processing Equipment

• First, unplug the equipment from the power to prevent electrical shocks. Then dismantle the equipment if necessary. Wash with a cleaning agent. Dry the parts with a clean cloth before reassembling them.
  

Floors, Walls and Benches

• Move all equipment taking up space or blocking certain parts of the floor or wall. Sweep away all visible debris to make cleaning easier. Next, wash down with a spray and/or solvent cleaner. Dry using a mop or cloth.

Chiller and Refrigerator

• Use hot water along with the cleaning agent. Scrub the inner and outer parts of the chiller or fridge taking extra care of the door seals and handles. Dry all areas with a clean cloth and floors using a clean mop.

Canopies

• Remove all pots, pans and utensils from stove areas to prevent injuring during cleaning. Spray or wipe using suitable cleaning agent.
  
  

Cutting Boards

• Scrape away excess debris of food from cutting boards and tables. Wash the cutting board using the triple sink process. Cutting boards that are latched on should be sprayed with a cleaning agent diluted at a proper rate.

Deep Fryer

• Empty the dirty oil from the fryer. Fill the emptied fryer which water once inch above oil line left behind. Add one quart of deep fryer cleaner concentrate and heat to 195 degress Fahrenheit. Do not boil, turn off the power and stand for 10 to 15 minutes. Drain off water and scrub inside thoroughly with a brush and reapply cleaning agent if necessary. Rinse thoroughly with clean, fresh water.

Oven

• Apply cleaning agent to bottom of oven then the sides and top evenly, taking special care to wear chemical resistant gloves and chemical splash goggles. Allow for 10 minutes standing time in a warm oven or 25 minutes in a cool oven before gently agitating the soil with a brush. Wipe off major soil and then thoroughly rinse all surfaces with potable water.