8.4.2 All cleaning implements must be discarded before they become a foreign body risk e.g. when badly 8.4.3 The use of cleaning cloths is not recommended because of the potential microbiological and foreign body contamination risk 8. 4.4 Scouring pads should only be used if simple brushing is inadequate. In such cases the pads must be colour coded, only used in conjunction with the daily sanitation procedure and renewed before any signs of deterioration. Scouring pads present a definite foreign body risk and must be accounted for after use. Wire yool is not acceptable 8. 4.5 The facilities must be adequately supplied with potable running water, and a detergent dosing system where possible. Provision should be made for soaking cleaning and rinsing 8.4.6 An adequate number of tanks suitable for the immersion of loose pieces of equipment must be available for cleaning purposes. The tanks must have either a supply of hot water or cold water and a disinfectant and must be located in designated sanitation areas, which are separate from production 8. 4.7 The controlled use of pressure hoses in production areas, must be limited to specific times when food is not in process. Extreme caution must be exercised to avoid spreading contamination in this way preferred that low pressure hoses and alternative cleaning methods are used in such areas 8.4.8 The use of compressed air hoses to blow down is to be avoided. Vacuum systems are preferred 8.4.9 Proper provision must be made for the correct, neat storage of hose pipes and other cleaning utensils 8.4.10 Where CIP (clean in place) systems are adopted e.g Gyro-freezer, which are programmed by computer, the equipment should be regularly calibrated, the programme checked and the detergent dilutions independently analysed 8. 4.11 It is essential that throughout production a"clean as you go philosophy is adopted, to minimise the amount of food debris and soilage left for cleaning at the end of the shift. This is normally above the normal specified cleaning frequency 8.5 Separate areas for tray and equipment 8.5.1 It is recommended that separate facilities be provided for utensil washing and for general purpose cleaning. These must be appropriately identified and signed 8.5.2 All utensil washing areas should be physically separated from the production area where this operation is to be completed during production periods 8.5.3 Adequate, designated storage space must be provided to allow for the complete segregation of clean and dirty utensils 8.6 Adequate space for equipment to dry 8.6.1 Cleaned utensils must be stored in a clean and well maintained storage area, which allows for good drainage and drying. The utensils must be stacked in such a manner as to prevent recontamination 8.6.2 The area must be adequately ventilated with extraction canopies if necessary to prevent mould growth8.4.2 All cleaning implements must be discarded before they become a foreign body risk e.g. when badly worn. 8.4.3 The use of cleaning cloths is not recommended because of the potential microbiological and foreign body contamination risk. 8.4.4 Scouring pads should only be used if simple brushing is inadequate. In such cases the pads must be colour coded, only used in conjunction with the daily sanitation procedure and renewed before any signs of deterioration. Scouring pads present a definite foreign body risk and must be accounted for after use. Wire wool is not acceptable 8.4.5 The facilities must be adequately supplied with potable running water, and a detergent dosing system where possible. Provision should be made for soaking, cleaning and rinsing. 8.4.6 An adequate number of tanks suitable for the immersion of loose pieces of equipment must be available for cleaning purposes. The tanks must have either a supply of hot water or cold water and a disinfectant and must be located in designated sanitation areas, which are separate from production. 8.4.7 The controlled use of pressure hoses in production areas, must be limited to specific times when open food is not in process. Extreme caution must be exercised to avoid spreading contamination in this way. It is preferred that low pressure hoses and alternative cleaning methods are used in such areas. 8.4.8 The use of compressed air hoses to blow down is to be avoided. Vacuum systems are preferred. 8.4.9 Proper provision must be made for the correct, neat storage of hose pipes and other cleaning utensils off the floor to prevent contamination. 8.4.10 Where CIP (clean in place) systems are adopted e.g Gyro-freezer, which are programmed by computer, the equipment should be regularly calibrated, the programme checked and the detergent dilutions independently analysed. 8.4.11 It is essential that throughout production a “clean as you go” philosophy is adopted, to minimise the amount of food debris and soilage left for cleaning at the end of the shift. This is normally above the normal specified cleaning frequency 8.5 Separate areas for tray and equipment 8.5.1 It is recommended that separate facilities be provided for utensil washing and for general purpose cleaning. These must be appropriately identified and signed. 8.5.2 All utensil washing areas should be physically separated from the production area where this operation is to be completed during production periods. 8.5.3 Adequate, designated storage space must be provided to allow for the complete segregation of clean and dirty utensils. 8.6 Adequate space for equipment to dry 8.6.1 Cleaned utensils must be stored in a clean and well maintained storage area, which allows for good drainage and drying. The utensils must be stacked in such a manner as to prevent recontamination. 8.6.2 The area must be adequately ventilated with extraction canopies if necessary to prevent mould growth