SANITATION
AND QUALITY CONTROL PROGRAM
Confection,
Pastry and Chips Merchandiser:
Every time serviced:
- Clean inside and
outside of glass window
- Replace lights
as needed
- Check product
code dated and handle accordingly
Every two months:
Every
six months:
- Lubricate all
moving parts
- Lubricate all
electric motors and check for worn parts and/or
potential problem areas.
- Clean inside of
machine, including shelves, trays, and spirals.
QUALITY
CONTROL:
- Rotate stock to
maintain freshness
- Check and change
labels
Cold
Food, Frozen Food, & Cold Beverage Vendors:
Every time serviced:
- Clean inside and
outside of machine and sanitize with appropriate solutions
- Replace lights
and worn labels as needed
- Check temperature
of frozen or refrigerated compartment
- Check product
date code and handle accordingly
Every two months:
- Clean coin mechanisms
completely
Every
three months:
- Clean and check
refrigeration and/or freezer unit
Every
six months:
- Lubricate all
electric motors and check for worn parts or potential problem
areas
- Lubricate all
moving parts
- Clean inside of
machine, including shelves, trays, and spirals.
QUALITY
CONTROL
- Every three months:
- Check temperature
control system
Hot and Cold Cup Beverage Merchandiser
Every
time serviced:
- Clean inside and
outside of machine and sanitize with appropriate solutions
- Visually check
for any leaking in lines or other areas
- Test equipment
after every service, repair as needed
- Check level to
which machine fills cups; adjust accordingly
- Check product
level and resupply as necessary
Every
two months:
- Clean coin changer
mechanism
Every
three months:
- Check and clean
mixing valves and mechanisms (more often if the lime content
in water is higher than normal)
Every
six months:
- Clean and lubricate
exhaust fan and parts
- Lubricate all
electric motors and check for worn parts or potential problem
areas
- Clean inside of
machine, including shelves, hoppers, brewers.
Every
6,000 cups (Coffee machines):
Every
35,000 cups: (Coffee machines):
QUALITY CONTROL:
Every
six months:
- Check gram throw
of coffee, sugar, lightener, chocolate and soup
- Check water temperature
- Check mixing and
flue throws to assure no products crossover or sifting
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Sanitation & Quality Control
