Week 1: Personal Hygiene
Week 2: Cleaning Immobile Equipment
Week 3: Surface Washing
Week 4: Cleaning Front of the House
Week 5: Handling Garbage and Solid Waste

This week's class focuses on how to clean equipment that must be cleaned in place (i.e., equipment that can't be cleaned in a sink or dishwasher). Taking shortcuts in cleaning this type of equipment could cause illness, or worse.

1. What equipment are we talking about?
Explain that some equipment is too big or heavy to be cleaned in a three-compartment sink or through the dishwasher. The most important aspect of cleaning is creating and following a set plan for each piece of equipment.

• Examples of equipment that must be cleaned in place include soft-serve ice cream machines; meat slicers; grinders; and frozen yogurt dispensers.
• Have participants identify the immobile cleaning equipment in your facility.
  

• Equipment must be disassembled, where appropriate, in order to clean thoroughly.
• All food-contact surfaces must be cleaned and sanitized.
• Washing, rinsing and sanitizing liquids must not leak into areas of the equipment that will cause damage.
• Wipe down non-food contact surfaces, air dry, and reassemble.
  

• Be sure the plans include proper solutions, cleaning frequency, approximate drying time, and any other equipment or procedures needed to complete the task.
• Ask one person from each group to demonstrate the procedure and clean their assigned piece of equipment.
• Review and correct the cleaning plans with the group.
• Have participants post the plans near the equipment for reference, along with time and date log to track cleaning frequency.