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The essential points of the cleaning plan to put in place in the kitchen

The Regulatory Obligations of the Restaurateur 12 avril 2021

The hygiene and health services are more and more demanding when it comes to measures to be applied when it comes to cleaning kitchens. But how do we know if our cleaning plan is sufficient ?

The hygiene and health services are more and more demanding when it comes to the measures to be applied concerning the cleaning of kitchens. Indeed, food safety is the basis of any food business and is an obligation that restaurateurs have towards their consumers. But how do we know if our cleaning plan is sufficient ?

What is a cleaning plan and what is it for ?

You should know that a cleaning plan (or cleaning program) is one of the requests of the PMS (Health Control Plan) and is mandatory. The principle of a cleaning plan is to define the frequency as well as the way in which the cleaning of the premises and equipment should be carried out. It must be posted in each area or at least made available to staff.

A well-managed cleaning plan makes it possible, in addition to complying with the legislation in force, to maintain the equipment in good condition and to avoid any TIAC (Collective Food Toxi-Infection) linked to microbial contamination of the environment.

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The 6 essential elements of a cleaning and disinfection program

Item to clean

This is the surface or material that needs to be cleaned and includes :

  • The premises : floors, walls, doors, ceilings, windows, sink ...
  • Equipment : small utensils, bins ...
  • The machines : microwave, hob, refrigerators, ovens ...
  • Structures : worktop, drawers, trolleys, shelves….

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Cleaning frequency

All the elements of our kitchen do not & nbsp ; are not to be cleaned every day. It is therefore important to specify the frequency (every day, once a week, once a month, once a year…) at which each element must be cleaned.

Name of cleaning product

It is important to use products that comply with AFNOR (Association Française de Normalization) standards. It is also advisable to use products which are easy to dilute, which rinse easily and which are non-aggressive for the surfaces and the user.

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Cleaning method

This is the approach to use. You must know the dosage of product to use, its application time and the cleaning tools to use for the item to be cleaned.

Responsible person

This is the person who will take on or took charge of the task

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Validation

It is important to leave a place to allow the person responsible to leave a comment or just to validate the task by marking the date and time when it was carried out.

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Trick
Monitoring of cleaning tasks can also be carried out on a mobile application or with digital assistance.

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