good housekeeping

[عبد الرحمن الجارحي]

Good housekeeping involves maintaining your premises effectively
and keeping them clean, tidy and pest-free. It also includes preventing
physical and chemical contamination of food.

Repair structural damage as soon
as it happens e.g. damp/chipped
plaster, broken tiles, holes in walls
or windows.
Structural damage can make your premises
harder to clean. It can attract pests, dirt and
allows harmful bacteria to collect there.

[عبد الرحمن الجارحي]

Repair or replace any equipment or
utensils that are worn, damaged or
have loose parts.


Dirt and harmful bacteria can collect in worn
or damaged utensils and equipment.
Loose parts may fall into food.

[عبد الرحمن الجارحي]

Make sure your chilled and frozen
display and storage equipment
is well maintained and working
properly.
If you cook or reheat food and
then keep it hot, you need to make
sure your cooking and hot holding
equipment is well maintained and
working properly.

why:
If it does not work properly, food may not be
kept cold enough.
If it does not work properly, food may not be
cooked or reheated properly and may not be
kept hot enough.

[عبد الرحمن الجارحي]

Temperature probes should be
checked regularly to make sure
their readings are accurate.

why


If your probe is not accurate, then it will not
give a reliable measure of whether food is
at a safe temperature. (See the ‘Prove it –
chilled and frozen storage’ safe method in
the Management section.)