Particular attention must be paid on the cleanliness of spaces where non-packaged foods are handled. Other spaces related to the operation of food premises, such as staff rest rooms, toilets, storage areas for packaging supplies, bottle banks, waste disposal facilities and loading bays must be kept sufficiently clean for the activity in question.
The cleaning plan is a part of the own-check plan of a food premises. The cleaning plan details how premises and equipment are cleaned, the type of cleaning tools and supplies to be used, the frequency of cleaning and the person responsible for sanitation activities.
Redundant items and supplies must always be removed from the food premises, as these cause a hindrance to cleaning. In general, the premises must be appropriately maintained to ensure that adequate cleaning is possible.
During operation, the cleaning of normal traces of day-to-day activities may be postponed until a later time.
Different cleaning equipment and materials are suitable for different surfaces. For more information on the suitability of cleaning equipment and agents for a specific use, consult the manufacturer or supplier.
Cleaning equipment must be hygienically stored. Cleaning equipment must be cleaned after use. Cleaning equipment may be cleaned outside the food premises. Separate cleaning equipment should be reserved for areas that require a high level of sanitation, such as those used to handle non-packaged foods. In a restaurant, an example of this is to use different equipment for the kitchen and customer areas.
Daily sensory evaluation of the cleanliness of premises is recommended. If the premises contain a visible amount of dirt, a thorough cleaning is required and any currently used cleaning routines must be adjusted.