Policies,Administrative,UWHC,Department Specific,Culinary Services,Administration

Cleaning Responsibilities for Kitchen and Retail Spaces (1.01)

Cleaning Responsibilities for Kitchen and Retail Spaces (1.01) - Policies, Administrative, UWHC, Department Specific, Culinary Services, Administration


Effective Date:
May 01, 2014
Revision Date:
August 26, 2015

Administrative Manual
 Nursing Manual
 Culinary Services

Policy #:

 Original
 Revision

Page 1
Of 1

Cleaning Responsibilities for
Kitchen and Retail Spaces

I. Purpose

To provide guidelines for division of duties related to the cleaning kitchen, retail and mechanical
spaces and to ensure compliance with all sanitation standards and code requirements.

II. Policy

Cleaning of the kitchen and retail areas throughout Culinary Services is completed through
coordination of activities between Environmental Services, Culinary Services, and Facilities and
Engineering Services. These three departments work together to ensure a safe, clean, sanitary,
code compliant environment for the production and service of food products.

III. References

Health Code Requirements
Fire Code Requirements
Wisconsin Food Code

IV. Forms Used

Environmental Service’s Inspection Forms
Culinary Services Cleaning Schedules
Plant Engineering Preventative Maintenance Schedule

V. Procedures

1. Environmental Services
a. Responsible for all floor surfaces, drains and ceiling surfaces, except those in the
main storeroom and walk-in refrigerators and freezers.
b. Schedule:
i. Main kitchen is cleaned seven nights per week.
ii. Retail spaces are cleaned each night they are open during the daytime
hours. Some retail spaces are only open Monday thru Friday.

2. Culinary Services
a. Responsible for cleaning and sanitizing all work surfaces, equipment and storage
areas in patient meal services, food production and all retail outlets. This includes
the tops and bases of the tables and the seats of all chairs in the retail food outlets.

3. Facilities and Engineering Services
a. Responsible for preventative maintenance schedule that provides for duct and
exhaust hood cleaning.

Signed By:

Director, Culinary and Clinical Nutrition Services