Cleaning the storage areas i.e. cold room, freezer room
Sanitising the personal tools after use
Keep the working area clean as possible as we can
Sanitising all equipments which contacted to the food
Keep all the working area clean at all time
Using the basic 5 steps for cleaning
Cleaning the bench with sanitised liquid and wipe out
Considering to use disinfectant for all require
Keep the garbage bin away from food, empty when it is full
Cleaning must be scheduled