PART TWO

4. CLEANING

Section Page

4. Contents 1

4.1 Why is cleaning important? 2

4.2 What are the legal requirements for cleaning?

4.2.1 Which operations does the law apply to? 3
4.2.2 What are the operator’s legal obligations? 3
A. General Requirements
B. Meat Production
4.2.3 What are the official control requirements? 4

4.3 How may operators demonstrate compliance? 5

4.3.1 General information 6
4.3.2. Design, layout and maintenance 8
4.3.3 Effective and safe cleaning procedures 6
4.3.4 Maintenance and monitoring of cleaning procedures 14

4.4 Annexes
1. Model Cleaning Standard 16
[Model Cleaning Schedule]

PART TWO 4.CLEANING 1

4.1 WHY IS CLEANING IMPORTANT?

Dirt, food waste and other debris are a significant potential source of microbiological
and physical hazards and will attract pests that can contaminate the production
environment. Effective cleaning on a regular basis is essential to remove dirt and
debris from the food premises. Poorly executed cleaning programmes and careless
storage and use of cleaning materials may also give rise to chemical hazards.
Procedures are needed to prevent or minimise the risk of such hazards causing illness
or injury to consumers.

For example:

§ Poor cleaning allows food to be contaminated by dirt from the working environment
such as dust, rust flakes, lubricating oil and animal residues.

§ Micro-organisms can grow rapidly on organic material such as meat, blood and
other edible and non-edible tissues.

§ Poor cleaning increases the chances of microbiological cross contamination of

food products by food poisoning micro-organisms, such as Salmonella.

§ Pests are attracted to organic material. Many pest species are carriers of micro-
organisms that can cause food poisoning.

§ Careless use of cleaning agents may lead to chemical contamination of food.

§ Cleaning implements are themselves contaminated during the cleaning process,

and poor cleaning will lead to cross contamination when they are next used.

PART TWO 4.CLEANING 2

4.2 COMPLYING WITH THE LEGAL REQUIREMENTS

4.2.1 WHICH OPERATIONS DOES THE LAW APPLY TO?

Operations Relevant Section of 4.2.2 below

Red Meat Slaughter A, B

White Meat Slaughter A, B

Approved Poultry Farm Slaughter AB

Farmed Game Handling A, B

Wild Game Handling A [B*]

Meat Cutting and Production of Meat Product, A, B

Mince Meat, Meat Preparations and MSM

Edible By-Products A

4.2.2 WHAT ARE THE LEGAL OBLIGATIONS OF A MEAT PLANT OPERATOR?

A. GENERAL PROVISIONS

1. Food premises are to be kept clean.

2. The layout, design, construction, siting and size of food premises are to:
(a) permit adequate maintenance, cleaning and/or disinfection, avoid or minimise air-
borne contamination … to allow for the hygienic performance of all operations.

3. Cleaning agents and disinfectants are not to be stored in areas where food is handled.

852/2004 Annex II Food Premises: Chapter I: point 1, 2(a) & 10

4. In rooms where food is prepared, treated or processed (…) the design and layout are
to permit good food hygiene practices, including protection against contamination
between and during operations. In particular:

(a) floor surfaces … (b) wall surfaces … (e) doors are to be easy to clean and, where
necessary, disinfect. (d) windows and other openings … fitted with insect-proof
screens which can be easily removed for cleaning. (f) surfaces (including surfaces of
equipment) in areas where food is handled and in particular those in contact with food
are to be maintained in sound condition and be easy to clean and, where necessary,
to disinfect.

PART TWO 4.CLEANING 3

 5. Adequate facilities are to be provided … for the cleaning, disinfecting and storage of
working utensils and equipment. These facilities are to be … easy to clean and have
an adequate supply of hot and cold water.

852/2004 Annex II Rooms: Chapter II: points 1 & 2

6. Conveyances and/or containers used for transporting foodstuffs are to be kept clean.

852/2004 Annex II Chapter IV: Transport: point 1

7. All articles, fittings and equipment with which food comes into contact are to: (a) be
effectively cleaned, and where necessary, disinfected. Cleaning and disinfection are
to take place at a frequency sufficient to avoid any risk of contamination. (b) be so
constructed, … and be kept in such good order repair and condition …

852/2004 Annex II Equipment: Chapter V: point 1(a)

8. These containers [food waste, non-edible by-products and other refuse] are to be of
an appropriate construction, kept in sound condition, be easy to clean and, where
necessary, to disinfect.

9. Refuse stores are to be … managed in such a way as to enable them to be kept clean.

852/2004 Annex II Food Waste: Chapter VI: points 2 & 3

B. MEAT PRODUCTION

1. Operators must have facilities for disinfecting tools with hot water supplied at not less
than 82°C, or an alternative system having an equivalent effect.
853/2004 Annex III Slaughterhouses Section I: Chapter II point 3 & Section II Chapter II point
3 / Cutting: Section I Chapter III point 5 & Section II Chapter III point 5 / On Farm Poultry:
Section II Chapter IV point 4 / Farmed Game: Section III points 1 & 2 / Production
establishments: Section V Chapter I point 5

[Note *Wild game: no specific requirement but will need to sterilise knives under A7]

4.2.3 WHAT ARE THE OFFICIAL CONTROL REQUIREMENTS?

Audits by officials of good hygiene practices shall verify that meat plant operators apply
pre-operational, operational and post-operational hygiene procedures continuously and
properly.
854/2004 Article 4 point 4c

PART TWO 4.CLEANING 4

4.3 HOW CAN OPERATORS DEMONSTRATE COMPLIANCE?

Food Business Operators can demonstrate compliance with their legal

obligations for cleaning on an ongoing basis by providing evidence, including
appropriate documentation, that:

§ New, rebuilt, altered, or refurbished premises are sited, designed, laid out,
constructed, equipped so as to maximise the ability to be cleaned effectively.

§ Procedures exist to clean the premises effectively by:

Ø Maintaining the premises adequately.

Ø Providing appropriate instruction and/or training to cleaning staff or using

specialist contractors.

Ø Setting out clear instructions for all cleaning requirements including ‘clean-as
you-go’ policies.

Ø Using appropriate cleaning practices and procedures, including the safe use
and storage of cleaning chemicals and equipment.

§ Arrangements exist to maintain and monitor cleaning procedures and take

corrective action if there is a failure.

PART TWO 4.CLEANING 5

4.3.1 GENERAL INFORMATION

What does ‘clean’ mean?

Clean means: free from dirt, marking, or soiling. Visibly clean surfaces look, smell and feel
clean. Dirt and soil can be organic e.g. fat, blood; or inorganic e.g. rust, limescale.

Surfaces in contact with food should be:

§ Physically clean - all visible dirt/soil/residues have been removed.
§ Chemically clean - all cleaning material residues have been removed.
§ Microbiologically clean - the number of micro-organisms has been reduced to a
level acceptable for human health. This usually involves
the use of disinfectants.

Effective cleaning depends on:

Removal of gross physical contamination followed by the correct use of chemical agents. This
means using the right chemicals, applying them correctly using the right equipment, and
allowing them time to work.

Cleaning chemicals may be:

§ Detergents: Chemicals used to dissolve grease and remove dirt and soil.
§ Disinfectants: Chemicals that reduce bacteria to an acceptable level and may kill them.
Products may be called germicides, bactericides or biocides. Surfaces need to be clean
of grease, dirt and soil before a disinfectant is used - there is no point in disinfecting a dirty
surface.
Disinfectant formulations may include:
• Surfactants to improve the wetting properties of the product and to control foam
production.
• Sequesterants to improve suspension of any remaining inorganic soils from the
surfaces, to prevent scale forming on contact surfaces and to improve the biocidal
activity of the disinfectant.
• Stabilisers to prevent disassociation of the disinfectant when used.
• Alcohols to decrease the drying time by evaporating off the surface and leaving it dry.

§ Sanitisers: Two-in-one products that act as both a detergent and a disinfectant. Do not
attempt to mix cleaning chemicals yourself.

PART TWO 4.CLEANING 6

Dilution rate is the quantity of water to use with a concentrated chemical before it can be
used. Follow the label instructions.

Contact time is the time that the cleaning chemical needs to be left on the surface to work
effectively. This is particularly difficult for vertical surfaces. Foams, gels etc may be used in
the formulation to extend contact time.

Temperature may be critical for a cleaning chemical to work effectively. In general, higher
temperatures are more effective but may give rise to condensation. Products that work at
lower temperatures may be available.

Advice: Manufacturers and suppliers can advise on the best chemicals to use in specific
situations and on the safe and effective use of cleaning chemicals.

Training: Courses for cleaners can lead to qualifications including:

§ NVQ/SVQ Levels 1 and 2 in Cleaning and Support Services, Level 2 in Cleaning Food
Premises;
§ City and Guilds awards in Cleaning Science;
§ BICS Cleaning Operators' Proficiency Certificate; Food Premises Cleaning Certificate.

For further Information contact:

British Institute of Cleaning Science (BICS) (www.bics.org.uk)
9 Premier Court, Boarden Close, Moulton Park, Northampton, Northamptonshire NN3 6LF.
Tel: 01604 678710, Fax: 01604 645988, Email: [email protected]

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 GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

4.3.2 DESIGN, LAYOUT AND MAINTENANCE

GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

Design and layout Design and layout

• The layout, design, construction, siting Consider the ‘cleanability’ of premises, rooms,
and size of food premises, including equipment, fixtures and fittings (e.g. accessibility,
facilities for cleaning and storing durability, nature and quality of surfaces) in the design
working utensils and equipment. and and construction of new food premises, and when
refuse stores, allow for adequate existing premises are rebuilt, altered or refurbished.
cleaning. See Chapter 1 (Design & Facilities).
A2, A5, A9

• Food preparation, treatment and

processing rooms are designed and
laid out so as to permit good food
hygiene practices.
A4

Maintenance Maintenance

• Buildings, fittings, equipment and Cleaning will be as effective as the condition of the
surfaces are maintained in a good state surfaces and equipment being cleaned. When
of repair to minimise the opportunity for choosing materials for maintenance work, take
build up of dirt, food and other debris. account of their ability to be cleaned. See Chapter 3
A2, A4, A7, A8 (Maintenance).

4.3.3 EFFECTIVE AND SAFE CLEANING PROCEDURES

GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

Training & Instruction Training & Instruction

§ Food handlers are supervised and Instruct staff about the food safety hazards
instructed and/or trained in food associated with inadequate cleaning and the need to
hygiene matters commensurate with report problems promptly. Supervise as necessary
their work activity. and issue reminders if lapses occur.
852/2004 Annex II Chapter XII: point 1
Making production staff responsible for keeping their
own working area as clean as possible through out

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 GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

the day (‘clean-as-you-go’) will reduce the

accumulation of waste and make post-production
cleaning easier.

Make sure that everyone with cleaning

responsibilities, including production staff, in-house
cleaners and any contract staff, know the procedures
to follow so that cleaning operations do not
contaminate food.

Training/instruction should cover chemical safety; the

use of protective clothing and equipment; proper use,
the storage and disposal of cleaning chemicals as
well as the correct use and cleaning of equipment
and how to choose the chemicals and equipment
suitable for the task.

Training courses – see 4.3.1 above.

Keep accurate individual training records to show

what instruction/training has been given. See also
Chapter 6 (Training).

Cleaning contractors – if using contract cleaners,

choose carefully. Ask for evidence of competence
e.g. training certificates or references. Agree how
many cleaners and the level of service and
supervision to be provided.

Cleaning Schedule Cleaning Schedule

• Food premises, including refuse stores, Set out working instructions – the cleaning schedule –
surfaces where food is handled, all for the entire premises. This includes facilities and
articles, fittings and equipment with equipment such as chillers, by-product rooms, stores,
which food comes into contact, packing and loading areas; animal unloading bays,
containers for waste, by products and lairage pens, shackling area; overhead structures,
other refuse, as well as vehicles and drains, locker/changing rooms, toilets, rest rooms and
containers used to transport foodstuffs, outside areas.
are kept clean. The cleaning schedule should set out:
A1, A4, A5, A6, A7,A8, A9
§ What areas/item are to be cleaned;

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 GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

§ Who is responsible for cleaning them;

§ How often each area/item is to be cleaned,
including whether more thorough cleaning (deep
clean) is required periodically;
§ Chemicals, materials and equipment to be used
for different areas/items;
§ How the cleaning is to be done;
§ How long the cleaning procedure for each
area/item should usually take;
§ Safety precautions to be taken, including use of
protective clothing and safe use, storage and
disposal of chemicals;
§ Who is to check that the required cleaning has
been carried out;
§ Action to be taken if the person checking the
cleaning finds something wrong.
[See model standards and schedule (Annex 1 & 2)].

Cleaning procedures Cleaning procedures

• Food premises as well as vehicles and Make sure that cleaning procedures are effective in
containers used to transport foodstuffs removing dirt, debris and where necessary in
are kept clean. reduction or destruction of micro-organisms through
A1, A4, A5, A6, A7,A8, A9 disinfection.

Following these steps to clean effectively:

1. Pre-clean – remove any obvious food and dirt by
sweeping, wiping or scraping off loose debris,
followed by a pre-rinse.
2. Main clean – use diluted detergent to remove
grease and any remaining food and dirt by
loosening of the main body of adhered soil.
3. Intermediate rinse – rinse with clean water to
remove detergent and loosened food and dirt.
4. Disinfection – use a disinfectant to reduce or kill
micro-organisms.
5. Final rinse – rinse with potable water to remove

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 GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

disinfectant (if rinsing is included in the

instructions on the label).
6. Drying - allow to dry naturally, if possible.

Note 1: Steps 2 to 4 can be combined by using

sanitisers.
Note 2: Use potable water for rinsing off cleaning
chemicals at the end of the procedure. See
Chapter 2 (Water Supply).

Frequency of Cleaning Frequency of Cleaning

• Cleaning and disinfection takes place at Surfaces that come into contact with food may need
a frequency sufficient to avoid any risk to be cleaned and disinfected more than once a day.
of contamination. The frequency of cleaning of other surfaces and
A7 areas may be any period from daily to annually
depending on the level of soiling.

Consider instructing production staff to adopt a clean-

as-you-go policy for routine removal of excessive
dirt/debris to minimise the risk of contamination during
the working day.

Deep cleaning – periodically (perhaps once or twice

a year) equipment and fixtures that are difficult to
access (e.g. extractor fans) should be stripped down
and thoroughly cleaned to remove built up dirt/debris.
This is also an opportunity for maintenance work to
be carried out.

Cleaning Practices Cleaning Practices

• Food preparation, treatment and If cleaning while production is in progress, take steps
processing rooms are protected against to protect food from contamination from the cleaning
contamination between and during process. In particular, remove food before high-
operations. pressure hoses are used to avoid contamination
A4 through aerosol spray.

Use shovels, squeegees and other tools in place of

water sprays to move debris away from the working
environment. Do not use high-pressure hoses,

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 GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

disinfectants and other cleaning chemicals on

equipment, structure and fittings while production is in
progress.

Take special care when cleaning areas such as

around electrical installations, extractor vents, rubber
door seals.

Cleaning chemicals Cleaning chemicals

• Cleaning chemicals are specifically Chemicals used are appropriate for the area or
approved for the intended situation and equipment to be cleaned. See 4.3.1 above.
use and are used safely. Label Cleaning chemicals are potentially dangerous and
directions are followed. can harm people and may contaminate food if used
The Control of Substances Hazardous to
incorrectly. They may also damage surfaces and
Health Regulations
equipment. The COSHH Regulations apply to a wide
range of cleaning chemicals used at work. Chemical
suppliers provide safety data sheets.

For further information contact the Health and

Safety Executive for information about the safe use of
cleaning chemicals (www.hse.gov.uk) telephone:
0151 951 3535 or the HSE’s Infoline on 08701
545500 for general information, including COSHH.

Disinfection Disinfection

• All articles, fittings and equipment with Make sure that at least the following surfaces and
which food comes into contact are equipment are disinfected:
disinfected where necessary. § Food contact surfaces
Disinfection takes frequently enough to § Hand contact surfaces
avoid any risk of contamination. § Cleaning equipment and materials
A7

• Food preparation, treatment and Provide instructions to ensure disinfectant use is

processing room floors, walls, doors, effective by avoiding common situations such as:
surfaces (including equipment surfaces)
§ Lack of cleaning before disinfection
especially those in contact with food, as
§ Use of incorrect disinfectants
well food waste, non-edible by-products
§ Incorrect use of disinfectants
and other refuse containers, are easy to

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 GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

disinfect. § Biofilm build up preventing penetration by

A4, A8 chemical disinfectants
§ Poor rinsing or non-rinsing of disinfectants.

Chemical Storage Chemical Storage

• Cleaning agents and disinfectants are Store cleaning chemicals safely and securely so that
not stored in food handling areas. there is no risk to the safety of food or to human
A3 health.

Cleaning Equipment Cleaning Equipment

• Adequate facilities are provided for the Cleaning equipment is contaminated during the
cleaning, disinfecting and storage of cleaning process, and so must be cleaned and
cleaning utensils and equipment. disinfected to avoid cross contamination when next
These facilities are to be … easy to used.
clean and have an adequate supply of Colour coding of cleaning equipment will help to avoid
hot and cold water. the spread of contamination e.g. so a mop for
A5
cleaning toilet floors is not used in the food production
area. Advice on colour coding is available from BICS
(see 4.3.1 above).

Fittings & Equipment Fittings & Equipment

• All articles, fittings and equipment with Include these items in the cleaning schedule. Pay
which food comes into contact are particular attention to high level areas and the
effectively cleaned, and where undersides of equipment that may allow the
necessary, disinfected. accumulation of dirt, food debris and other soil. For
A7 example, the undersides of trimming tables and
equipment where there may be a narrow gap
• Surfaces of equipment in areas where
between the equipment and the floor.
food is handled and in particular those
in contact with food easy to clean and, Cleaning-in-Place - CIP systems may be useful in
where necessary, to disinfect. larger poultry plants where processing equipment is
A4 difficult or dangerous to reach for routine cleaning.
Install such systems only after consultation with the
manufacturers of both the equipment and of the
cleaning chemicals.

Knives and other implements Knives and other implements

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 GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

• All equipment and implements that Wash and disinfect knives and other implements that
come into contact with fresh meat are come into contact with meat in water at 82°C before
cleansed and disinfected in water at a the start of work, after every break, and whenever the
temperature of not less than 82°C or an implements become soiled.
alternative method having the Submit proposals for alternative systems for
equivalent effect. consideration of suitability to the Veterinary Director,
B1
FSA, 125 Kingsway, London WC2B 6NH.

4.3.4 MAINTAINING AND MONITORING OF CLEANING PROCEDURES

GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

Responsibilities Responsibilities

• The operator is responsible for food Operator Responsibility includes maintaining and
safety in the food business. monitoring company cleaning procedures and taking
corrective action if there is a failure.
852/2004 Article 1 point 1(a)
Delegation - responsibility for maintaining and
monitoring cleaning procedures may be delegated to
a nominated person, to whom problems are reported
and who has sufficient authority to ensure that
corrective action is taken when necessary.

Monitoring - carry out a daily pre-operational

hygiene inspection of food handling areas.
Pay particular attention to equipment and work
surfaces that come into contact with food material,
or are known to be difficult to clean or are easily
contaminated, to ensure they are clean before
work starts.

Inspect other areas regularly for evidence of build

up of dirt/debris and other soiling, as well as other
issues that may lead to cleaning problems,
including damaged surfaces, poor maintenance,
poor storage or signs of pest presence.

Check that the cleaning schedule and instructions

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 GUIDE TO COMPLIANCE ADVICE FOR OPERATORS

are being followed, that cleaning chemicals,

equipment and procedures are effective
particularly in areas known to present problems
and that corrective actions are taken if necessary.

Frequency of monitoring - this will depend on the

area/item and the likelihood of a problem being
found. Once a month may be sufficient for easy-
to-clean premises with experienced staff/
contractors and where procedures are unchanged.
The work of new or temporary people who are
less familiar with the procedures and premises
may need to be monitored more frequently.

Microbiological testing - using microbiological or

rapid hygiene monitoring to test cleaned surfaces
will assess the effectiveness of cleaning and
disinfection. For further information see PART
THREE Chapter 2 (Microbiological Testing).

Records - keep an accurate, dated account (e.g. in a

cleaning book that cleaners can refer to and use)
of the result of each periodic monitoring check, notes
about areas requiring special attention, and of any
corrective action taken.

Corrective action – Take action when failures of he

company’s cleaning procedures are identified to
ensure that control is restored. Such action may
include:
§ Dealing with any product that has been
contaminated.
§ Establishing the underlying cause and what
needs to be done to prevent similar incidents in
the future.
§ Ending the service contract.
§ Amending the cleaning schedule.
§ Improving staff training.

PART TWO 4.CLEANING 15

 ANNEX 1

BICS Cleaning Standards Specifications Table

ACCEPTABLE ON UNACCEPTABLE ACCEPTABLE

COMPLETION OF TASK BETWEEN CLEANING
TASKS
GENERAL
Removal of Free from litter, debris, dust Build up of litter, debris, dust Debris arising from
loose debris and loose foreign matter and loose foreign matter usage between cleans.
Removal of Free from impacted debris Build up of impacted debris. Debris arising from
impacted debris e.g. chewing gum, labels etc. usage between cleans.

HARD FLOORS
1 (a)Spot mop Dry and free from spillages, Build up of spillages, Debris and spillages
removable stains, superficial removable stains, superficial arising from usage
marks and loose debris. marks and loose debris. between cleans.
(b) Full mop Has uniformed appearance Build up of spillages, Debris and spillages
and is dry and free from removable stains, superficial arising from usage
spillages, removable stains, marks and loose debris. between cleans.
superficial marks and loose Having a non-uniform finish.
debris.
2 Scrub Dry and free from removable Build up of removable stains, Debris and scuff marks
stains, spillages, ingrained spillages, ingrained dirt, scuff arising from usage
dirt, scuff marks and impacted marks and impacted debris. between cleans.
debris. Of uniform Of non-uniform appearance.
appearance.
3 Burnish / Dry and free from removable Non-uniform appearance, Debris and scuff marks
polish stains, spillages, scuff marks build up of removable stains, arising from usage
and debris. Has even sheen spillages, loose debris and between cleans.
scuff marks.

SOFT FLOORS
1 (a) Spot clean Free from visible loose debris, Build up of removable debris Debris arising from
dust, fluff and lint, removable dust, fluff, lint, stains and usage between cleans.
stains and matter. matter. Accumulation of the
above around soft floor
edges and bases of furniture.
(b) Full suction Free from visible loose debris, Build up of removable debris, Debris arising from
clean dust, fluff and lint. Overall dust, fluff and lint. usage between cleans.
even appearance. Accumulation of the above
around soft floor edges and
bases of furniture.
2 Deep clean Free from impacted debris, Build up of impacted and Debris arising from
dust fluff and lint. Overall loose debris. Removable usage between cleans.
bright appearance. Free from stains. Unacceptable odour.
removable stains. Odour free.

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 ANNEX 1

VERTICAL SURFACES AND HIGH LEVEL

1 Dust Free from visible loose debris, Build up of loose debris and Debris arising from
dust and cobwebs. dust on vertical surfaces and usage between cleans.
at points of contact with
horizontal surfaces.
2 (a ) Damp Free from impacted debris, Build up of impacted debris Debris, dust and stains
wipe / spot dust cobwebs and removable and dust on vertical surfaces. arising from usage
wash stains/ graffiti. Removable stains. between cleans.
(b) Damp wipe / Free from impacted debris, Build up of impacted debris Debris, dust and stains
full wash dust cobwebs and removable and dust on vertical surfaces arising from usage
stains / graffiti. Uniform and at points of contact with between cleans.
appearance. horizontal surfaces.
Removable stains, smears.

FURNITURE, FIXTURES AND FITTINGS

1 Dust Free from visible loose debris, Build up of loose debris and Debris arising from
dust and cobwebs. dust on horizontal surfaces usage between cleans.
and at points of contact with
vertical surfaces.
2 Damp wipe / Free from impacted debris, Build up of impacted debris Debris, dust and stains
wash dust, cobwebs and removable and dust on vertical surfaces arising from usage
stains Uniform appearance. and at points of contact with between cleans.
Dry. horizontal surfaces.
Removable stains, smears.
3 Polish Dry and free from removable Non-uniform appearance, Debris and marks arising
stains, spillages and debris. build up of removable stains, from usage between
Has bright even sheen. spillages, loose debris, marks cleans.
and excess polish.

SANITARY FITTINGS
1 Damp wipe / Free from impacted debris, Build up of impacted debris, Debris, dust and stains
wash dust, removable stains, body dust and fats on all surfaces arising from usage
fats and fluids. Uniform and at points of contact with between cleans.
appearance. Dry. Odour free. horizontal surfaces. Residual odour.
Removable stains, smears.
2 Deep clean Free from impacted debris, Build up of impacted debris, Debris, dust and stains
dust, removable stains, body dust, fats, scale and verdigris arising from usage
fats and fluids, scale and on all surfaces and at points between cleans.
verdigris. Uniform of contact with other Residual odour.
appearance. Dry. Odour free. surfaces. Removable stains,
smears.

PART TWO 4.CLEANING 17