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  • Wendy's Cleaning Sched and Icons

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    Drexler Ramos
    38 vistas3 páginas
    This document contains a cleaning schedule for Wendy's from 8am to 10am that lists 19 cleaning tasks. It also contains food safety icons that depict proper handwashing, avoiding cross-contamination, proper cooling and holding temperatures for food, and other food safety practices. The icons were seen near the sink on August 9, 2010.

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    This document contains a cleaning schedule for Wendy's from 8am to 10am that lists 19 cleaning tasks. It also contains food safety icons that depict proper handwashing, avoiding cross-contamination, proper cooling and holding temperatures for food, and other food safety practices. The icons were seen near the sink on August 9, 2010.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Descargue como DOCX, PDF, TXT o lea en línea desde Scribd
    Marcar por contenido inapropiado
    38 vistas3 páginas

    Wendy's Cleaning Sched and Icons

    Cargado por

    Drexler Ramos
    This document contains a cleaning schedule for Wendy's from 8am to 10am that lists 19 cleaning tasks. It also contains food safety icons that depict proper handwashing, avoiding cross-contamination, proper cooling and holding temperatures for food, and other food safety practices. The icons were seen near the sink on August 9, 2010.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Descargue como DOCX, PDF, TXT o lea en línea desde Scribd
    Marcar por contenido inapropiado
    de 3

    Ramos, Dan Drexler S.

    BS HRM 1st year 1-C

    Wendy’s Cleaning Schedule 8am -10am

    1.Windows
    2. Paneling or base board and ledges
    3. Drop lights
    4. Wall frames
    5. Aircon top, Sides and Underneath
    6. Sparkle sink
    7. Mornings: Check dining room furniture for Defect
    8. Table ledges
    9. Trash bins
    10. Scrub trash receptacles
    11. Trash cabinet and closet
    12. Gas room odor
    13. Mop bucket
    14. Door hinges and Aircon gaskets
    15. 3 compartment sink
    16. Salad gasket
    17. Orange mop head
    18. Clean hose of soft drinks dispenser underneath
    19. Counter wall tiles
    Ramos, Dan Drexler S.
    BS HRM 1st year 1-C

    SAFETY ICONS

    Hand washing Potentially Hazardous Materials Cooking


    Wash hands with soap and A food that requires Thoroughly cook foods to
    warm running water. time/temperature control for appropriate temperatures.
    safety.

    Do Not Work If ill Cross Contamination Wash, Rinse, and Sanitize


    Do not work with food and Do not cross-contaminate Food contact surfaces and
    beverage if you are ill or between raw and ready-to-eat or utensils must be properly
    experiencing gastrointestinal cooked foods. washed, rinsed, and sanitized.
    symptoms.

    No Bare Hand Contact Refrigeration/Cold Holding Cooling 135ºF (57ºC)


    Do not touch ready-to-eat foods Cold foods must be held at 41°F Hot foods must be cooled from
    with bare hands. (5°C) or below. 135ºF to 70ºF (57ºC to 21ºC)
    within 2 hours and from 70ºF to
    41ºF (21ºC to 5ºC) within an
    additional 4 hours.
    Ramos, Dan Drexler S.
    BS HRM 1st year 1-C

    Cooling 140ºF Hot Holding 135ºF (57ºC) Hot Holding 140ºF (60ºC)
    Hot foods must be cooled from Hot foods must be held at 135ºF Hot foods must be held at 140ºF
    140ºF to 70ºF (60ºC to 21ºC) (57ºC) or above. (60ºC) or above.
    within 2 hours and from 70ºF to
    41ºF (21ºC to 5ºC) within an
    additional 4 hours.

    Temperature Danger Zone 135ºF Temperature Danger Zone 140ºF


    Do not allow foods to stay in the Do not allow foods to stay in the
    temperature danger zone. Keep temperature danger zone. Keep
    cold foods cold and hot foods cold foods cold and hot foods.
    hot.

    (ICONS SEEN NEAR THE SINK August 9,2010)

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