To maintain equipment cleanliness and ensure proper hygiene, it is essential that all operators follow the cleaning procedures outlined in this document. The operator of the electric oven is responsible for performing the cleaning tasks as specified, while the QA inspector acts as the supervisor to ensure compliance.
1. Cleaning Frequency:
- Clean the equipment immediately after each use to prevent residue buildup.
- Perform additional cleaning whenever there is a special situation, such as spillage, contamination, or visible dirt.
2. Cleaning Materials Required:
- Clean cloth (preferably lint-free)
- Cleaning basin
- Rubber gloves
- Soft brush without fiber shedding
3. Electric Oven Cleaning Procedure:
- After each use, use the soft brush to remove any broken glass, food remnants, or other debris from inside the oven.
- Wipe both the interior and exterior of the oven with a clean cloth to remove any stains or residues.
- Fill out the equipment cleaning record form, including the date, time, and name of the operator.
- Once the cleaning is completed, the QA inspector will inspect the oven and, if satisfied, affix a “Cleaned†status label to the equipment.
4. Evaluation of Cleaning Effect:
- A visual inspection must be conducted to confirm that the inside and outside of the oven are free from visible dirt, stains, or residue.
5. Cleaning of Cleaning Tools:
- After using the cleaning tools, they should be cleaned according to the standard procedure for cleaning equipment.
- Ensure that all used materials are returned to their designated storage location and properly documented in the inventory log.
By following these steps, we can ensure that the electric oven remains in optimal condition, promoting both safety and efficiency in daily operations.
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