Cleaning Manual

1. For floor: Sweep floor first. Mix the floor degreaser with hot water in a bucket and use it to mop the floor with a mop.

2. For kitchen walls: Combine the cleanser and sanitizer. Spray and wipe over walls with cloth rinsed in hot water.

3. For preparation benches: Wash down with combined hot water and detergent, then sanitize with antibacterial kitchen sanitizer spray. Rinse off with clean cloth and hot water.

4. For food display units: Wash down with combined hot water and detergent, then sanitize with antibacterial kitchen sanitizer spray. Rinse off with clean cloth and hot water.

5. For frying area: Wash down with combined hot water and detergent, then sanitize with antibacterial kitchen sanitizer spray. Rinse off with clean cloth and hot water.

6. For cutting boards: Scrub down with brush, hot water and detergent. Soak in diluted solution of bleach. Rinse off and stand to dry.

7. For bacon slicer: Wash down with hot water and detergent and sanitize with antibacterial kitchen sanitizer spray or clear meth. Rinse off with clean cloth and hot water to remove residue.

8. For cooler and fridges: Wash down with hot water and detergent and sanitize with antibacterial kitchen sanitizer spray. Wipe off with clean towel.

9. For walls and ceilings (non-preparation areas): Combine the cleanser and sanitizer. Spray and wipe over walls and ceilings with cloth rinsed in hot water.

10. For shelves and cupboards: Combine the cleanser and sanitizer. Spray and wipe over shelves and cupboards with cloth rinsed in hot water.

11. For refuse bins: Scrub down with brush, hot water and detergent. Soak in diluted solution of bleach. Rinse off and stand to dry.

Detergents and Sanitizers

Jangro products are recommended due to the fact that their company is one of the major leading cleaning and hygiene distributors in the Midlands. The entrusted reputable company also provides a wide range of cleaning products and equipments for all kinds of purposes; therefore they should be capable of providing the various cleaning agents that we need to facilitate the cleaning program in order for the kitchen to meet good hygiene standards. Below are a few of the selected kitchen chemicals that are essential for use in the kitchen.


1. Jangro Antibacterial Concentrated Detergent 23%

- Kitchen equipments, utensils and other surfaces are often easily exposed to harmful bacteria and microorganisms through various types of sources.

- Its bactericidal function allows a more thorough cleaning by killing the bacteria on soiled surfaces of equipments and utensils, especially important as they are used during food preparation process, thus harmful bacteria must be removed to ensure the safety of food products.

- This liquid detergent is effective in cutting through heavy grease and grime, which is essential for kitchen equipments that are highly exposed to oil and other substances during the cooking process.

- It can be used for manual washing of crockery, kitchen utensils and all general cleaning, thus saving cost by reducing the need of purchasing different types of cleaning agent for individual equipments.


2. Jangro Kitchen Heavy Duty Degreaser

- This chemical has powerful cleaning and degreasing properties which is essential in the kitchen for the cleaning of all hard surfaces including non-slip flooring.

- It is able to remove heavy soiling and grease quickly and effectively, and also the killing of bacteria on surfaces with its bactericidal properties.

- It is non-perfumed and non-tainting, thus it will not affect the quality of food produced when used to clean up food preparation areas in the kitchen.


3. Jangro Oven Cleaner

- It is essential when the heavy grease on the oven surfaces is not easily removed by normal detergents.

- This oven cleaner is formulated and thickened to be much more powerful and effective than normal detergents.

- Thus it is able to cling on to the vertical surfaces of the oven and remove the baked and burnt-on grease.

- This oven cleaner is safe to use on stainless steel, cast iron, and enamel surfaces,therefore it will not damage the oven surfaces during cleaning.


4. Jangro Kitchen Cleaner Sanitizer Odourless

- This multi-purpose sanitizer is suitable for use in the kitchen as it removes general soiling and kills bacteria, acting as a terminal disinfectant.

- Essential due to the often need to sanitize equipments, utensils and surfaces during the food preparation process, in order to maintain good hygiene and ensure food safety.

- The sanitizer is odourless so that it will not affect the quality of food when used on food preparation areas.


5. Jangro Stainless Steel Cleaner

- Certain detergents are not suitable for use on stainless steel surfaces, which may result in the damage of the surface.

- The stainless steel cleaner is thus essential in the kitchen to clean stainless steel kitchen equipments.

- It helps to remove light deposits of fat, grease and food without damaging the stainless steel surfaces of the equipments.

- It also cleans smudges and finger marks so as to leave a clean and shiny surface after cleaning.


6. Jangro Dishwash Rinse Aid

- Needed in the kitchen for general dishwashing of all utensils and dishes in commercial dishwashers.

- It is chosen due to its suitability in all types of water conditions including both hard and soft water.

- It has anti-foaming properties and is able to clean and leave items spotless.

The New Cleaning Program

The essential components include the usage of eco-friendly products wherever possible and cutting-edge technologies such as steam and ozone generation.

We test all kitchen equipment prior to cleaning. All relevant or removable parts are disassembled, degreased, re-assembled and checked. Thorough cleansing, de-carbonizing & de-greasing of all anti-slip floors, walls, ducts, grills, rotisseries, fryers, griddles, extractor hoods (including filters) & ovens are carried out. All food preparation areas, fridges, units & microwaves are sanitized & decontaminated. We are able to issue Ductwork Certification for Insurance purposes and can even fit duct inspection hatches if required.

Aside from kitchens, we cleanse and deep clean washrooms and common community areas on either a contract or one-off basis and we use the latest bacterialcidal cleaning agents, sanitizers, cleaning products and technologies.

Cleaning Areas:

• Floors - Floor degreaser in hot water.

Sweep the floor where necessary first and then mop using antibacterial detergent.

• Kitchen walls- Combined cleanser/sanitizer.

Spray the walls and wipe over with cloth rinsed in hot water.

• Preparation benches- Hot water and detergent.

Wipe with cloth rinsed in hot water and sanitize with antibacterial spray.

• Antibacterial kitchen- Sanitizer or combined cleanser/sanitizer.

Wash down with water and detergent and sanitize with antibacterial spray. Rinse off with clean cloth and hot water.

• Food display units- Hot water and detergent.

Wipe with cloth rinsed in hot water and sanitize with antibacterial spray.

• Frying area- Hot water and detergent.

Remove grease using de-greasing cleansing products.

• Antibacterial kitchen sanitiser or clear meths or combined cleanser/sanitiser.

Wash down with water and detergent and sanities with antibacterial spray. Rinse off with clean cloth and hot water.

• Cutting boards- Hot water and detergent, and bleach.

Scrub down with brush, hot water and detergent. Soak in diluted solution of bleach. Rinse off and stand to dry.

• Cooler and fridges- Hot water and detergent, and antibacterial sanitizer.

Wash down with water and detergent and sanitize with antibacterial spray. Wipe off with clean towel.

• Refuse bins- Hot water and detergent, and bleach.

Scrub down with brush, hot water and detergent. Soak in diluted solution of bleach. Rinse off and stand to dry.

Ensuring Appropriate Personal Cleanliness

• Clean & trim the nails of both hands frequently, at least once a week.

• Always tie your hair before handling the food.

• Wash your hair at least once a day.

• Always wash your hands after going to the toilet.

• Change your clothes and socks everyday.

• Wash and dry your feet thoroughly at least once a day.

• Brush your teeth daily at least twice a day, and floss at least once a day.

• Always clean and thoroughly scrub your body when bathing.

• Bath at least twice a day.

• Washing of hands thoroughly before touching any food.

• Washing of hands after touching uncooked food when preparing food.

• Do not lick fingers or hands while or after eating.

• Wash hands thoroughly with soap after using the toilet, changing diapers, handling pets and before handling food.

• Do not insert your hand/fingers in drinking water.

• Do not drink directly from bottles containing drinking water which are shared amongst individuals.

Personal Hygiene

Personal hygiene refers to practices that lead to cleanliness and health preservation. It is important to maintain good personal hygiene because; failure of keeping a standard level of hygiene can increase the risk of getting an infection or illness.

Poor personal hygiene can increase the risk of infection and illness. This can happen when a person with an illness or infection fails to keep themselves clean.

For example, not washing their hands after visiting the toilet, or after they cough or sneeze. These bacteria from the toilet or the mucus could be passed on to another person, either through the air or through direct contact, and thus affecting the other person.

Poor personal hygiene can also cause food borne illnesses. This happens when the food handle fails to maintain good personal hygiene and thus contaminating the food, which is later consumed by people.

This can happen in the following ways:

1. Failing to wash your hands before handling food.
2. Coughing and sneezing when handling food.
3. Keeping long fingernails that can trap bacteria, when handling food.
4. Double-dipping of used utensils in food.

Poor personal hygiene can also affect social aspects such as the ability to make friends. For example, when you are smelly and dirty, people will avoid you or give bad comments about you. These comments may affect your self-esteem and thus, affecting how you talk to people and make friends.

People who suffer from mental illnesses need extra support and encouragement with their personal hygiene. Their care-takers must make sure they have everything they need and to assist then when possible.

The Do's and Don'ts

Hands must be properly washed to remove food, dirt and microbes. Hand-washing is to cleanse the hands of pathogens and chemicals which can cause personal harm or disease. public. People can become infected with respiratory illnesses such as influenza if they don't wash their hands before touching their eyes, nose or mouth.

Aprons must be clean to prevent the transfer of harmful microbes to hands, surfaces and food. Dirty uniforms and aprons can allow the transfer of harmful microbes to hands and food, so be sure to avoid wiping your hands on them and keep them clean.

Nails should be short and neatly trimmed to allow for easy cleaning. Long nails can trap dirt and make them difficult to clean, thus harboring illness-causing microorganisms that can be transferred to food.

Hair needs to be tied back and covered with a proper hair restraint. A clean hat, cap or other hair restraint will prevent hair from falling into food and will help discourage food handlers from touching their hair and faces.

Shower or bathe daily to promote cleanliness and prevent odour, disease and infecton that can cause contamination to food.

Jewelry, particularly items worn on hands and arms, need to be removed prior to working to allow for proper handwashing as they can fall into food and be a barrier to proper handwashing, so leave the bling at home.

Ensure that the hat is clean, this is to prevent the transfer of harmful bacteria to food from you rhands if you were to adjust or touches the hat.

Ensure that a new pair of gloves is used before each new food handling task. Do not reuse single-use gloves—they’re designed to be used for one food handling task and then discarded. Don’t forget to wash hands before putting on a new pair of gloves.

Cuts or burns on the hands or arms are a potential source of harmful microorganisms and need to be covered by a bandage, which then must be covered by a single-use glove to prevent the bandage from falling off into food.

Don’t allow food handlers to work while sick. Remind food handlers to report symptoms of sore throat with fever, vomiting, diarrhea and jaundice caused by an infectious disease. This is to prevent possibilities of contamination and the transfer of the diseases to the consumers.

Do not smoke while handling food even though the smoke and ash from the cigarette are harmless but smokers contaminate their fingers with saliva when taking the cigarette from their lips.