1. Use the template “Cleaning Schedule Equipment” for this task.
Select 6 pieces of equipment from the list below and complete in the template for each piece of equipment:
a) Item
b) Person responsible (e.g. your name)
c) The frequency when this equipment must be cleaned
d) When should the equipment be cleaned (for example after each use, at the end of the night shift etc.)
e) Instructions for how to clean and the cleaning equipment to be used
f) The chemicals to be used including sanitisers or disinfectants and points of care
g) The safety equipment (Personal protective equipment and signage) to be used and points of care
Equipment (select 7):
- cooking equipment
- dishwashers
- garbage bins
- scales
- temperature probes
- food processors
- blenders and attachments
- mincers
- slicing machines
