CLEANING SOPS

MANUAL WASHING

Equipment and utensils that cannot be cleaned in automatic dishwashers must be cleaned and sanitized
by hands. Large sinks with at least two compartments (large enough to submerse the largest item) to be
used.

 Each compartment needs to have hot and cold potable water supply.
 Sinks must be cleaned after each use.
 Washing, rinsing, sanitising, and air drying must be done in separate steps.
 The pot washing area must have adequate space for holding soiled equipment and utensils.
 The soiled holding area needs to be separate enough from clean equipment to avoid cross
contamination.
 Staff members must wash their hands each time after handling soiled equipment, or equipment
that has not been sanitised.
 If immersion in hot water is used for sanitising in a manual operation, the temperature of the
water shall be maintained at 80oC or above for at least 30sec if chemical is used shall be
chlorine solution at 150-200ppm or QAC at 150-200ppm for 10mins

Two Compartment Sink:

Wash Sink
Washing takes place in the first compartment of the sink. A hot detergent solution 43 oC minimum,
should be used unless a different temperature is specified on the cleaning agent manufacturer's label
instructions. Proper concentration is important and avoids detergent residue on food contact surfaces.
Rinse thoroughly in running water.

Sanitising Sink

Sanitise in the second sink, by submerging items in hot water at least 80 oC for 30 seconds. To prevent
burns, use a basket, a rack or tongs to lower items into the water or in chemical sanitising solution at
24oC or above for a minimum of 1 minute.
Mechanical cleaning and sanitizing (Dish washer machine)

Mechanical cleaning and sanitising is preferable to manual washing of equipment. It handles large
amount of items and high water temperatures and regulate temperatures automatically, spray water
over dirty tableware, and distribute cleaning and sanitising agents evenly during the process in the right
strength.

Ten Steps to basic mechanical warewashing

 Usin right PPE, Scrape soiled dishes and pre-soak flatware.

 Pre-rinse to remove all visible soil.
 Rack dishes and flatware so water will spray evenly on all surfaces.
 Wash dishes and flatware in a detergent water solution at 55-65 oC for at least seven seconds.
 Rinse dishes and flatware in clean water at 71 oC to 82oC for at least seven seconds.
 Final rinse dishes and flatware in water solution at 85 oC or above with optimal conveyor speed.
 Air dry dishes and flatware.
 Stack clean items, being careful not to touch surfaces that will come into contact with food or
the guest's mouth.
 Store dishes and flatware in a clean, dry area.
 Clean the machine, including the spray arms, trays, tanks, and tables.
SURFACE CLEANING

FOOD CONTACT SURFACES

The surfaces includes but not limited to; bench tops, food trollies, food shelves, tables, fridge door
handles, chopping boards, displays should be cleaned frequently or on need basis.

 Clean surface with bingo multipurpose using supa brite.

 Rinse with clean potable water.
 Apply D10 (>150ppm) or 0.5% chlorine and allow 10 minutes contact time then wipe with clean
spontex.
 Allow to Air dry.

NON FOODS CONTACT SURFACES

The surfaces incudes but not limited to; doors and their handles, push plates should be cleaned and
sanitized at interval of 1 hour or as soon as contaminated.

 Clean surface with bingo multipurpose using supa brite.

 Rinse with clean potable water.
 Apply D10 (>150ppm) or 0.5% chlorine and allow 10minutes contact time or apply alcohol
sanitizer of 70%w/v
 Allow to Air dry.

SHARED ELECTRONICS.

These include but not limited to mobile phones, office phones, computers, pos.

 With clean spontex apply on it D10 (>150ppm) or alcohol sanitizer of 70%w/v.

 Using spontex applied sanitizer wipe with care the electronic machine before use and after
using.

FLOOR

 Put warning sign.

 Collect all cleaning equipment and floor cleaner from store according to checklist.
 Using correct PPEs Prepare two buckets of water. One rinsing of mops mixed with 0.5-
1%chlorine and the other (warm water) for mixing with detergent (bingo) to mop the floor.
 Sweep floor with broom and dispose of the waste and dust in waste bins if necessary
 Take the mop and soak it in the bucket of cleaning solution (bingo detergent) and Start mopping
floor
 Rinse the floor using mop soaked in chlorine solution giving contact time of 10mins
 Dry the floor.
 Remove the warning signs.
 Lastly clean the mopping equipment and decontaminate in 0.5-1% chlorine solution then allow
to dry
 before next use.
WALLS, WALL TILES

 Using correct PPEs Scrub the wall with supa brite soaked in bingo soap solution starting
from top to down.
 Rinse with clean water.
 Wipe off excess water using spontex or suitable wipe.
 Apply sanitizer preferably solution of 0.5-1% chlorine for 10 mins.
 Allow to air dry.
WINDOWS

 Using the correct PPEs Apply Odex window and glass cleaner on spontex.
 Wipe the window to remove dirt and stains.
 Using spontex apply 0.5-1% chlorine for 10mins or alcohol sanitizer of 70%w/v.
 Final wipe with paper towel.to dry.