Page 69 - TRAINING MODULE_BTM

BUMI TUNGGAL MAJU SDN BHD TRAINING MODULE

4.3 SCHEDULLING OF WORK

The purpose of schedules is to accomplish recurrent tasks on a regular interval in order to free
the administrator from having to perform these basic operations manually. In other words,

schedules maintain the index in its optimal state and let the administrator focus on more
important duties.

WHY HAVE CLEANING SCHEDULES?

Cleaning schedules are utilized in order to ensure all food preparation areas are kept clean and

sanitized. A cleaning schedule is an easy and effective way of demonstrating all equipment is
regularly cleaned. It is a set of instructions that describe everything that needs to be done in order

to maintain the premises in a clean and sanitary condition.

HOW DO TO DEVELOP A CLEANING SCHEDULE?

The easiest way to develop a cleaning schedule for your business is to walk through the premises

and make a list of all items that need cleaning. You will need to include things like the walls,

floors and ceiling, as well as all equipment, fittings and fixtures.

It is important to include all items, including those that are not cleaned frequently. Once you
have a list of everything that needs to be cleaned, you will now need to record how it is cleaned,

and determine how often it needs to be cleaned. It is also good to include who is responsible for
the cleaning, and what chemicals/ detergents need to be used.

WHAT SHOULD A CLEANING SCHEDULE LOOK LIKE?

Included with this fact sheet is a blank cleaning schedule you can use.

WHAT IS CLEANING AND SANITISING?

It is important for food business proprietors to understand that cleaning and sanitizing are two
separate procedures. A surface will generally need to be cleaned before it can be sanitized.

Below are the definitions of both procedures:

• Clean means ‘clean to touch’. There should be no accumulated dust, dirt or food particles
on the surface, and no objectionable odor.

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