Book Our Kitchen

NEFESH SYNAGOGUE CLEANING POLICY

DUTIES TO BE CARRIED OUT AFTER THE USE OF KITCHEN BY CATERING STAFF

1. Sweep and mop with degreaser or strong detergent floor surfaces (paying particular attention under benches, stove, fridge etc…..)

2. Rinse or hose down floor surfaces with clean water.

3. Rinse mop and leave the bucket clean of dirty and greasy water.

4. Wipe down and polish all stainless steel surfaces.

5. Wipe down and scrub all the benches and sink tops from food scraps.

6. Clean all walls from spillages (paying attention around top of stoves and sinks).

7. Wipe down any spillages or food scraps from the inside of the oven and reheating appliances.    

8. Keep the inside of the dishwasher and food reheating appliances clean from food scrap. Also ensure to discharge the water where applicable.

9. Scrub and wipe down the stove from spillages and oil.

10. Remove all rubbish from kitchen bins and place in outside bins.

11. Leave rubbish clean and replace bin liners.

12. Leave the inside of the fridge or cool-room clean.

13. Leave all drains in sinks and floor clear of food scraps.

14. DO NOT Smoke in fire stairs (penalty applies by Fire Brigade).

15. DO NOT BLOCK FIRE EXIT UNDER ANY CIRCUMSTANCES.

16. Wipe down doors to the kitchen from finger marks and grease.

17. Always leave the kitchen clean and free of food (due to fruit-flies etc.)

ALWAYS REMEMBER THAT AFTER YOU, OTHER CATERERS WILL USE THE KITCHEN.