Write down what went wrong and what you did about it in your diary.

Other cleaningSafety pointItems that do not touch food arenot as high a priority but they shouldstill be cleaned effectively. Examplesinclude dry storage areas, floorsand microwaves.For equipment or areas that arehard to clean, you may wish toemploy a contract cleaner.Why?This prevents dirt and bacteriabuilding up in the kitchen.Contract cleaners have specialequipment and experience ofmore difficult cleaning.Think twice!When you are cleaning, remember to move food out of the way, or cover it. This is to prevent dirt,bacteria or cleaning chemicals from getting onto food.Manage itFill out the cleaning schedule in thediary to show how you managecleaning in your business. (See the‘Your cleaning schedule’ safemethod.)Make sure you always havea good supply of cleaning chemicals,materials and equipment. It can behelpful to put a reminder in yourdiary of when you should buy more.Why?This is to make sure that staffknow what to clean, whenand how.Staff are more likely to cleanproperly if the right cleaningchemicals, materials andequipment are available.How do you do this?Have you completed the cleaningschedule from the diary?Yes NoIf no, are you using anothercleaning schedule?Yes NoChemicals, materials, equipmentused:What to do if things go wrong• If you find that any item in your kitchen isnot properly clean, wash and disinfect itand allow it to dry.How to stop this happening again• Review your cleaning schedule, includinghow you clean and how often.• Make sure your cleaning chemicals, materialsand equipment are suitable for the tasks youuse them for and are being used correctly.• Train staff again on this safe method.• Improve staff supervision.DiaryWrite down what went wrong and what you did about it in your diary.DiaryCL2/09-06