Training of cleaners 8.7.1 Cleaning operatives must be adequately trained, so that they fully understand the cleaning schedules II chemicals listed and safety precautions required ii.the need for protectiv iv. the appropriate dilutions of cleaning agents the need to remove food products from the line during"clean as you go procedures the personal hygiene standards expected of them the use and care of cleaning equipment 8.7.2 Personnel employed purely to fulfil a cleaning role should be separately identified either by the use of different coloured protective clothing, design/colour of hat or by overall symbols 8.8 Supervision and monitoring 8.8. 1 Whether cleaning is carried out by a separate team on a different shift or by the operators themselves at the end of the shift, it must be supervised 8.8.2 Checklists must be available for each department to ensure that every single piece of equipment used has been appropriately cleaned. The checklist should be signed by the supervisor in charge after he/she has hecked that the standard is acceptable 8.8.3 The cleaning supervisor should have an inventory of all cleaning equipment within the department, hich is checked daily and any damaged/broken cleaning utensils replaced immediately 8.8.4 The cleaning supervisor must also cross check the percentage dilution of cleaning agents dispensed from the dosing equipment or manually diluted, and take corrective action if it is either too weak or too strong 8.9 Physical checks and bacteriological swabs taken 8.8.1 If the cleaning regime(either manual or CIP)is sufficient to tackle the soilage evident, there should be no visible food debris on the equipment surface at the end of the wash cycle 8.8.2 Physical inspection of the equipment should reveal clean, smooth surfaces free of "gritty"or greasy substances 8.8.3 Bacteriological swabs should be taken which after incubation on the appropriate medium, should demonstrate that the cleaning programme is adequate for the level of soilage 8.8.4 Where long distances of pipe work are involved in CIP operations, they should be broken down into sections for examination and swabs taken at the joint seal 8.8.5 Bacteriological swabs can only be used to monitor"trends, but if the results indicate less effective cleaning than usual, the cleaning operatives should be informed immediately8.7 Training of cleaners 8.7.1 Cleaning operatives must be adequately trained, so that they fully understand:- i. the cleaning schedules. ii. chemicals listed and safety precautions required. iii. the need for protective clothing. iv. the appropriate dilutions of cleaning agents. v. the need to remove food products from the line during “clean as you go” procedures. vi. the personal hygiene standards expected of them. vii. the use and care of cleaning equipment 8.7.2 Personnel employed purely to fulfil a cleaning role should be separately identified either by the use of different coloured protective clothing, design/colour of hat or by overall symbols. 8.8 Supervision and monitoring 8.8.1 Whether cleaning is carried out by a separate team on a different shift or by the operators themselves at the end of the shift, it must be supervised. 8.8.2 Checklists must be available for each department to ensure that every single piece of equipment used has been appropriately cleaned. The checklist should be signed by the supervisor in charge after he/she has checked that the standard is acceptable. 8.8.3 The cleaning supervisor should have an inventory of all cleaning equipment within the department, which is checked daily and any damaged/broken cleaning utensils replaced immediately. 8.8.4 The cleaning supervisor must also cross check the percentage dilution of cleaning agents dispensed from the dosing equipment or manually diluted , and take corrective action if it is either too weak or too strong. 8.9 Physical checks and bacteriological swabs taken 8.8.1 If the cleaning regime (either manual or CIP) is sufficient to tackle the soilage evident, there should be no visible food debris on the equipment surface at the end of the wash cycle. 8.8.2 Physical inspection of the equipment should reveal clean, smooth surfaces free of “gritty” or greasy substances. 8.8.3 Bacteriological swabs should be taken which after incubation on the appropriate medium, should demonstrate that the cleaning programme is adequate for the level of soilage. 8.8.4 Where long distances of pipe work are involved in CIP operations, they should be broken down into sections for examination and swabs taken at the joint seal. 8.8.5 Bacteriological swabs can only be used to monitor “trends”, but if the results indicate less effective cleaning than usual, the cleaning operatives should be informed immediately