超市管理规范－生鲜类（面包课）Bakery_Hygiene_Training (2).pptVIP

使用清洁计划表Use a cleaning schedule 为什么？Why? 组织清洁工作 To organize the cleaning 控制清洁工作 To control the cleaning 如何？ How? 使用统一的文件：清洁什么东西？清洗频率：每天、每星期、每月 Use the national document: what to clean/ how often: daily, weekly, monthly 主管每天用这文件来检查清洁工作是否做好。 Department chief use this document to control at the end of the day that the cleaning has been done. Example of cleaning schedule 清洁计划表的样本 Example of cleaning schedule 清洁计划表 清洁地板的方法Cleaning method For floor 消毒地板 Disinfecting the floor 操作台的清洁Tables cleaning机器的清洁 Machines cleaning 每天至少三次AT LEAST 3 TIMES A DAY 开店前 BEFORE OPENING, 换工班时 CHANGING SHIFT, 关店前 BEFORE CLOSING 消毒操作台和机器Disinfecting the tables (and machines) 关店前 BEFORE CLOSING 清洁和消毒工具Cleaning and disinfecting of tools 先用252清洁剂来清洗 First clean, with optimum 252 然后放在消毒池里After put in disinfecting bath 使用前在冲洗 Rinse before using 每次使用之后 !!!! AFTER EACH USE!!!! Cleaning disinfecting Golden rules 清洁和消毒的黄金法则 Cleanliness of the materials in contact with food (knife, film, plates, scale, box, working table, machine), no wooden tools and tables, AFTER EACH USE Cleanliness of floor, walls, u-bends of cold rooms, storage areas, laboratories, following schedule Cleanliness of selling area(showcases, floor, furniture), following schedule Garbage cans with covers, cleaned and disinfected after emptying Use and change a disinfecting bath ( clean, stainless or plastic box with cover , only contains clean tools), use UV cupboard (only for cooking tools) Cleaning equipment adapted(brushes clean, scrapers clean, no mapoos, hot water, Time mizer), drainage, sinks well working, clean, Johnson products in enough quantity. Display and Follow the cleaning procedure (national products, procedure) Daily use of a cleaning schedule to chec