EnglishBuilding and equipment maintenance
Any building or surface defects should be repairs as soon as possible. Repair or replace equipment, especially food handling equipment when damaged. Temperature probes should be checked and calibrated in regular interval.
A well planned cleaning schedule is essential for any business to keep the premises and equipment of a high hygiene standard. Within the cleaning schedule, all methods of cleaning and frequency must be clearly stated, to include clean as you go, daily cleaning, as well as concealed area which may be cleaned less often but still important to cover.
It is recommended to use disposable cloths or paper towels for all cleaning activities and hand drying, as this reduced the risks of cross contamination.