HACCP - HOUSEKEEPING

1234

(Hazard Analysis Critical Control Points)

HACCP - HOUSEKEEPING

1234

(Hazard Analysis Critical Control Points)

PersonCleaning & Sanitizing

Three bucket system:

PersonCleaning & Sanitizing

Three bucket system:

Red bucket with hot water and soap;

Grey bucket with warm clear water;
White bucket with cold water and 100 ppm
chlorine.
Check chlorine concentration with test strip.
Keep in-use wiping cloths in the sanitizing solution.

Red bucket with hot water and soap;

Grey bucket with warm clear water;
White bucket with cold water and 100 ppm
chlorine.
Check chlorine concentration with test strip.
Keep in-use wiping cloths in the sanitizing solution.

Dish / Glass-washer:

Dish / Glass-washer:

Wash - 66C (150F) minimum

Rinse - 74C (165F) minimum
Check and record the temperatures of the washing
machine twice a day at glass/dish level.
Maintain the washing machine clean; disassemble
the machine parts and clean after each service,
leave disassembled until the next service (air
drying).
Washing machines must be de-scaled at least once
a week.

Wash - 66C (150F) minimum

Rinse - 74C (165F) minimum
Check and record the temperatures of the washing
machine twice a day at glass/dish level.
Maintain the washing machine clean; disassemble
the machine parts and clean after each service,
leave disassembled until the next service (air
drying).
Washing machines must be de-scaled at least once
a week.

Chemicals
Always labeled & stored only inside
the cleaning material locker.
Mops
Stored only on the mop hangers.
Buckets Inverted inside the cleaning material locker.
MCS
Carry out the cleaning tasks in accordance
with the Master Cleaning Schedule.
Equipment malfunction Report promptly to
supervisor

Chemicals
Always labeled & stored only inside
the cleaning material locker.
Mops
Stored only on the mop hangers.
Buckets Inverted inside the cleaning material locker.
MCS
Carry out the cleaning tasks in accordance
with the Master Cleaning Schedule.
Equipment malfunction Report promptly to
supervisor

Personal Health & Hygiene

Personal Health & Hygiene

a. Wash hands often (for 20 sec), only in handwashing sink, and always after using the
bathroom, handling dirty utensils, garbage and
chemicals.
b. Practice good personal hygiene and wear a clean
uniform.

a. Wash hands often (for 20 sec), only in handwashing sink, and always after using the
bathroom, handling dirty utensils, garbage and
chemicals.
b. Practice good personal hygiene and wear a clean
uniform.

c. Do not eat, drink, smoke or chew gum.

d. Report to the hospital when ill or if you have
diarrhea.

c. Do not eat, drink, smoke or chew gum.

d. Report to the hospital when ill or if you have
diarrhea.

Food & Beverage Receiving and Storing

Food & Beverage Receiving and Storing

Inspect food products in foodstore prior to pick up

(i.e. packaging, shelf life, appearance).
Do not store food, beverage and utensils on the
deck.
Store PH Food and Beverage (i.e. yogurt, milk, ham,
cheese) inside stainless steel containers in the
refrigerator at 4C (39F) max temp.
Do not overload refrigerators and do not obstruct
the air vent to allow a proper cold air circulation.
Each refrigerator must be equipped with an internal
thermometer placed in the warmest part of the unit.
Check and record refrigerators temperature twice
daily.
Food & beverages must be maintained in labeled
covered containers during storage.

Inspect food products in foodstore prior to pick up

(i.e. packaging, shelf life, appearance).
Do not store food, beverage and utensils on the
deck.
Store PH Food and Beverage (i.e. yogurt, milk, ham,
cheese) inside stainless steel containers in the
refrigerator at 4C (39F) max temp.
Do not overload refrigerators and do not obstruct
the air vent to allow a proper cold air circulation.
Each refrigerator must be equipped with an internal
thermometer placed in the warmest part of the unit.
Check and record refrigerators temperature twice
daily.
Food & beverages must be maintained in labeled
covered containers during storage.

Food & Beverage Preparation and Service

Food & Beverage Preparation and Service

Fruit Wash properly in water with disinfectant and

rinse. (use correct concentration of solution and

Fruit Wash properly in water with disinfectant and

rinse. (use correct concentration of solution and

General Cleaning Guidelines:

General Cleaning Guidelines: