Home Bakery Business Plan Template Page 15
ADVERTISEMENT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23SAFETY POINT 4. CLEANING
Safety Point
What I do to meet this Safety Point?
Why is it critical to Food Safety?
Input your details
List your cleaning chemicals and what you use
Domestic kitchen equipment and surfaces
them for:
including sinks and taps must be thoroughly
cleaned and sanitised/disinfected prior to use.
Bacteria from raw meat or unwashed vegetables
can contaminate work surfaces, fridges and
equipment, which can then be spread onto the
food (e.g. cakes) being prepared.
Disinfectants and sanitizers should meet BS EN
Standards 1276 or 13697.
Use additional paper if necessary
Specify where you store your cleaning chemicals:
You must follow the manufacturer’s instructions
on how to use and store cleaning chemicals.
Store cleaning chemicals separately from food
and make sure they are clearly labelled.
List the types of cloths you use and how you
Clean cloths should be used when cleaning down
clean them if they are reusable:
prior and during your work. Cloths should be
changed regularly during your operations and
after cleaning up contaminated areas e.g. raw
egg spills.
Reusable cloths should be changed regularly and
washed at a hot temperature (boil washed).
Alternatively single use, disposable cloths may
be used. Bacteria can easily survive and spread
from cleaning cloths onto food or work surface.
Fridge shelves must be cleaned regularly.
Fridge shelves can become contaminated with
bacteria. This can easily pass onto hands and
other products stored in the fridge.
15
ADVERTISEMENT
0 votes
Related Articles
Related forms
Related Categories
Parent category: Business