Sodexo Cleaning Procedure Manual: Cleaning Procedures Guideline

GLOSSARY OF TERMS
Cleaning	Removing food and other types of soil from a surface
Rinsing	Removing cleaning solution residue from a cleaned surface
Sanitizing	Reducing the number of microorganisms on a surface to safe levels

TOOLS FOR CLEANING (Washing, Rinsing and Sanitizing)
Approved Products	Prepare / mix and use according to manufacturer's instructions. MSDS sheets available for review.
Bucket and/or spray bottle	Filled with cleaning solution -- clearly labeled for *washing (cleaning)*.
Bucket	Filled with clear water - clearly labeled for *rinsing*.
Bucket and/or spray bottle	Filled with sanitizing solution -- clearly labeled for *sanitizing*.
Clean cloth	For *washing and rinsing*.
Clean cloth	For sanitizing (keep stored in bucket filled with sanitizing solution).
Brushes, scrub pads	For cleaning hard to remove soil.
Cut-resistant gloves	For handling and cleaning sharp blades and other equipment requiring safety precautions.

GENERAL GUIDELINES FOR MANUAL CLEANING

Use only disposable cloths or cotton cloths that can be commercially laundered (no terry style or loose knit cloths).
Use the same cloth for washing and rinsing.
- After washing surfaces, rinse cloth thoroughly in clear water to remove cleaning chemical residue. Then wipe the washed surfaces with the clean cloth.
- Replace cloth when soiled.
Use a separate cloth for picking up food spills during preparation.
- Keep stored in sanitizing solution.
- Replace cloth when soiled.
Check sanitizing solution to verify correct concentration and record on Sanitizer Solution Log.
- Replace solution when concentration is no longer effective due to contamination with food or other soil.
Re-sanitize food contact surfaces that were handled when putting equipment back together after cleaning.

Caution: Always follow manufacturer's product instructions for use, concentration and safety requirements.