The Bettus Lettuce Cleaning Program

Dear staffs, The Bettus Lettuce management has come up with an effective cleaning program for our salad bar. Since we are dealing with raw and cooked food here, it is very important for us to sanitize and clean our food preparation and storage area. Salads contain vegetables that are usually eaten raw, therefore, the chances of getting food borne illnesses are very high. It is our responsibilities as food handlers to make sure that the food that we deliver is safe and healthy to be consumed. Here are the list of the cleaning program that we have came up with:

Utensils and plates

• Scrape off the leftovers from the plates and utensils and rinse it.
• By using the dishwashing detergent that we have provided, soap the plates and rinse it under running warm water. Make sure the utensils and plates are clear from soap residues or food residues.
• Allow the plates to air dry and do not dry the plates with towels.
• Sanitize the plates and utensils by using our alcohol sanitizer. Remember to wear gloves when sanitizing.

Cleaning equipments and facility

• Cleaning equipments and supplies must be stored separately from the food. It must be stored in the cleaner storeroom.
• Wiping cloths should be kept clean and wash after service ended.
• When there is a spillage, clean up immediately to prevent any falls or slips. Also, stagnant water harbours harmful bacteria and germs that make us fall sick.
  
• Use the available cleaning detergent to mop the floor after service every single day. Sweep the floor before mopping.

Refrigeration storage

• The temperature for the chillers is 5ºC and it should be check for every single day.
• Separate the raw food from the prepared food. Store the raw food below the prepared food.
• Cover food with cling wrap to protect from drippings, odours and drying out.
• Clean the chiller once a week.
• Always label the name and the date of production of the food.

Food preparation, handling, holding and service

• Prepared food or raw food should not be kept at room temperature as it can cause the food to spoil.
• Food should be prepared on a clean and sanitized surfaces with clean and sanitized utensils.
• Fruits and vegetables should be wash before refrigeration to wash away the dirt and the grits.
• Always use the correct colour coded chopping board when preparing food.
• The slicer, grinder, knives and mixers and food contact surfaces must be thoroughly clean and sanitize.
• Once the food product is cleaned or cooked to be stored for later use, it must be refrigerate immediately.
• Do not touch raw food and then touch precooked food. This is to avoid contamination.
  
• When serving food to customers, always use the appropriate clean and sanitized utensils. Do not pick up the food by using your bare hands.
• Clean cloths should be available at the stations to clean up spills or dirt.
• Dining area should be kept clean at all times. Clean and sanitize the tables.