Amberley O.S.H.C.

Children are our future, We are dedicated to their success!

5.5 Cleaning and Sanitising

Amberley OSHC acknowledges the need to provide a healthy and safe environment, equipment and workplace for educators, children, families and visiting community members.  Cleaning and Sanitising is an important aspect of this process and will be applied to all areas within the service.

Relevant Laws and other Provisions

The laws and other provisions affecting this policy include:

  • Education and Care Services National Law Act, 2010 and Regulations 2011
  • Duty of Care
  • Work Health and Safety Act 2011
  • Food Act 2006
  • Australian and New Zealand Food Standards – Chapter 3 Food Safety Standards (Australia only)
  • NQS Area: 2.1.3, 2.1.4; 3.1.2; 4.2.1; 7.1.2, 7.2.3, 7.3.2, 7.3.5.
  • Policies: 3 – Hygiene, 4.4 – Preventative Health and Wellbeing, 5.1 – Food Handling and Storage, 8.10 – Employee Orientation and Induction.

Procedures

Amberley OSHC shall implement a schedule of regular cleaning and sanitizing to ensure all equipment, toys and furniture are clean and hygienic for use.

An appropriate cleaning and sanitising process shall be applied in the following ‘high risk’ areas/circumstances:

  • Bathrooms, Toilets and basins;
  • First Aid Waste Management, and;
  • Areas where bodily fluids have been spilt;
  • Food preparation surfaces, utensils and eating equipment.

Educators will be trained in the cleaning and sanitising processes to be applied to food preparation surfaces i.e. benches and cutting boards:

  • Cleaning – apply soap and water to the surfaces to remove dirt and grime; and
  • Sanitising – applying food grade disinfecting agent to remove residual dirt and germs.

The process for cleaning and sanitising food utensils will occur in the following way:

  • Pre-clean – scrape, wipe or sweep away any food scraps and rinse with water;
  • Wash – use hot water and detergent to take off any grease and dirt, soak if needed;
  • Rinse – wash off any loose dirt or detergent foam;
  • Sanitise – use a sanitiser to kill any remaining germs;
  • Final Rinse – wash off sanitiser (read manufacturer instructions to see if you need to do this step);
  • Dry – allow dishes to drip dry

Children’s eating areas and food preparation areas will be cleaned and sanitised prior to and after consumption of food.

All staff are to be aware of and practice correct cleaning and sanitising processes.

Cleaning and chemical products will be stored securely and separate from any food preparation for food storage areas.

Cleaning equipment will be maintained in good working order.

Rubbish and Pest Control

Food rubbish will be placed in rubbish bags inside bins in such a way that the bags can be tied to prevent spillage.

Food rubbish bags will be transferred to the main rubbish collection area daily.

All bins will be washed and disinfected regularly in accordance with the cleaning program.

All staff will be diligent in the reporting of pest infestation.

Annual professional pest control measures will be undertaken.

Good general building maintenance practices will be adhered to and monitored, to reduce the likelihood of pest infestation.

The service shall follow the guidelines as recommended by Queensland Health for Cleaning and Sanitising as articulated in the resource:  Cleaning and Sanitising (Food Industry Fact Sheet 11) accessed 23/06/11 http://www.health.qld.gov.au/ph/documents/ehu/14926.pdf

Please note:  This policy and procedure shall not apply to general use/general purpose areas within the service such as tables, chairs, cupboards etc unless the above-listed circumstances apply.  Food consumption areas are not considered for the intent of this policy a ‘high risk’ circumstance.

Reference: Australia New Zealand Food Standards Code – Chapter 3 (appendix 4) – Cleaning and Sanitising Surfaces and Utensils

Reviewed 23 March 2015, Updated 30 May 2017


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