Monitor the effectiveness of programs

Supervisors of the coffee shop should always ensure that the area is clean. Follow ups on the master cleaning schedule should be done to ensure that the cleaners and store owners are doing their jobs in cleaning. If master plan is not working efficiently, supervisors should modify and change the plan to allow work to be done properly.

Allowing the employees to give feedback will help with the progress of the master plan, so things will go smoothly without any unhappy workers.

Supervisors should conduct random spot checks to ensure that the programm is being followed an that they are doing a good job.

METHODS OF PROPER CLEANING AND SANITIZING

 

As our establishment is a coffee shop and run by a small management, the methods of cleaning should be efficient and not too complicated as employers that are hired could be careless when handling products that contains high level of chemical that when not handled properly, the user could be in high risk.

An averaged-size clean sponged are used. Make sure that sponges are restock whenever the stalls are short of them as reusing a soiled and greased sponges are not ideal.

Separate sponges that have different usage. For example, when cleaning the wok and utensils should not mix with the toilet sponges and also the main cutlery and plates for customers. This is due to:

1) Wok and cooking equipment are usually high content of carbon and oil.
2) Toilet contain high numbers of bacteria

Methods of cleaning should be manual. This is because manual cleaning do not need a high content of chemical in a detergent and definitely do not waste detergent usage. Simple methods like when using equipment like blenders, meat grinders, slicers:

1) Soaking in warm water increases the effectiveness of cleaning just before scrubbing
2) Disconnect the power (if any) to the equipment to prevent electrocution
3) Disassembling equipment to allow access of the detergent solution to all parts
4) Use a plastic scraper to clean equipment parts and remove food debris that has accumulated under and around the equipment
5) Scrape all dirt and soil into the trash
6) Wash, rinse and sanitize the removal parts
7) Wash the remaining parts of equipment from top to bottom using clean cloth, brush and warm, soapy water
8) Rinse thoroughly with fresh water and a clean cloth
9) Swab or spray a chemical sanitizing solution onto all food-contact surfaces
10) Ensure that all parts are drained and air dry
11) Reassemble the equipment
12) Re-sanitize any food contact surfaces that might have been contaminated due to handling when the equipment was being reassembled.

Master Cleaning Schedule

-What/ Who/ When/ How

1.What: Cleaning should be done daily to maintain cleanliness.

2. Who: toilet cleaners and shop owners are responsible for the task.

3. When: Cleaning could be done during the afternoon around 3 to 4 pm and at night where there will be lesser customers.

4. How: Toilet cleaners should ensure that the floor of the toilets and cubicle are not wet and dirty.

              

Shop owners should ensure that the floor surrounding their shop and own shop to be clean and dry, also their working area to be kept clean.

Types of cleaning agent that can be used

For toilet cleaning, the detergent should have anti-bacterial effect, able to remove stains and dirt.
For floor cleaning of shops, detergent should have anti-bacterial effect, highly effective in grease, stains and dirt
As our establishment is unable to afford expensive cleaning agent, cheaper ones are to be used instead.

Appropriate cleaning quality

1. All waste bins to be emptied in the morning, clean both outside and in, and have a clean bin liner fitted. The bins are to be emptied a second time in the afternoon.
2. Internal hard floors in a clean and highly polished condition, free from accumulations of dust, fluff, dirt and other debris, left clean, dry and smear free.
   
3. All cleared Sinks, draining boards and worktops to be kept spotlessly clean. All external surfaces of kitchen equipment including fridges, kettles, coffee machines and microwaves to be kept in a clean and hygienic condition.
   
4. All toilet replenishments should include the emptying of bins and re-clean all surfaces; sanitary ware and any other areas that have been recently soiled.

Cleaning&Sanitation : Cleaning needs of equipment/tools/surfaces

Select tools&cleaning agents according to needs.

Using Bleach and water

• Bleach mixed with water is one of the most effective ways to deep clean utensils and other equipment used in making espresso based beverages. 
• After washing the utensils in hot soapy water, soak them in the bleach and water solution for a minimum of 15 seconds (create the solution by using 2 tablespoons of bleach for every gallon of water).
• Allow the utensils and equipment to air dry. 
• This method will effectively kill bacteria or viruses that can potentially develop with the use of dairy products. 

 

Using Vinegar 

• Vinegar can be used to clean any stainless steel appliances used in coffee shop.
• It will effectively removed grim and oily buildup on equipments
• It will also restore the natural luster and shine to all of the stainless steel and glass equipment.
• Undiluted vinegar can be applied to surfaces with paper towels. Use it in coffee urns, the exterior of an espresso machine and other equipment such as blenders.