Bakery Cleaning procedure - Daily , Weekly

1. BAKERY / CENTRAL KITCHEN CLEANING PROCEDURE
DAILY TASK
S
T
U
V
W
X
Showcases and Back Bar
1. Clean the inside of cases with a warm detergent solution and wipe dry.
The glass must be cleaned with Glass & Surface Cleaner prior to opening and as often as
necessary during the day.
2. Light fixtures and showcase baseboards should be cleaned daily.
Telephones Showers
1. Spray sanitize with Quat Rinse and wipe clean.
Wrapping Station
1. Equipment should be wiped down daily with Liquid Detergent solution.
Floor
1. Sweep floor thoroughly, including the corners and along base-boards. Move everything on wheels
and other easily moved equipment to thoroughly clean under and behind those areas.
2. Mop the floor thoroughly with a floor cleaner solution. Allow the solution to remain on the floor
for a few minutes before remopping.
3. Using hot water rinse, go back over the floor, rinse it, and mop it dry.
4. Sanitize the floor with a second mop soaking in sanitizer solution.
Drains
1. Clear drains of any debris and scrub with Food Service Degreaser.
Do not use this brush for anything other than drains.
2. Treat drains with Micro-Digestant when department is least active.
Cleaning Tools
1. Wash, rinse, sanitize and air dry scrapers, brushes, towels, mops and buckets.
Y Wash room cleaning
1. Wash the toilet room , hand wash basin.
Y
Bread Slicers
Manual and Automatic
1. Slicers should be cleaned with a nylon brush and bucket filled with detergent every
four hours during usage. Pay close attention to crevices and corners.
2. Spray sanitizer after cleaning.
CAUTION: When dismantling and cleaning, always wear a mesh glove.