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MEASURES FOR EMP MAINTENANCE
Measures for EMP Maintenance

MEASURES FOR EMP MAINTENANCE

MEASURES FOR EMP MAINTENANCE 

      INTRODUCTION:- This chapter highlights relevant measures that must be adopted for effective implementation and maintenance of the EMP. This is to ensure that bakery operations are in compliance to the regulatory requirements. 

 HOUSEKEEPING:- Housekeeping is a broad term that refers to the routine maintenance and up keeping of a workplace. It is not just cleanliness but includes keeping work areas neat and orderly. Proper housekeeping involves maintaining offices, halls and floors in a manner that people do not slip and fall as well as removing of waste materials and all hazardous materials from work areas. 

It is important to point out that good workplace housekeeping reduces injuries and accidents, improve morale, reduces fire potential as well as make operation more efficient. It is an act of cleaning the entire surrounding. It also includes activities such as disposing of wastes, cleaning dirty surfaces, dusting, cleaning of rooms, offices, vacuuming and fumigation. It may also involve some outdoor chores such as cleaning the gutters, windows etc.

  • It involves maintaining halls and floors free of slip and trip hazards
  • Removing of waste materials (paper, banana pills etc) and other fire hazards from a workplace or work areas.

First impression counts but understanding the cleaning of any environment is a good pointer to the overall efficiency of any organization. Good housekeeping is far more than first impression and there are numerous hazards that can be avoided by good housekeeping practices.

Effective housekeeping can eliminate some workplace hazards and help get a job done safely and properly. Thus, effective housekeeping is an ongoing operation not a hit-and-miss cleanup done occasionally. It is all about basic health and safety in the workplace. Therefore, good housekeeping is an essential aspect of accident and fire prevention.

  Purpose of Workplace Housekeeping

Poor housekeeping can result in accidents such as;

  • Tripping over loose objects on the floors, stairs and platforms
  • Being hit by falling objects
  • Spread of bacteria and infection
  • Slipping on greasy, wet or dry surfaces
  • Colliding  on poorly stacked items
  • Cutting, puncturing or tearingof skin or parts of the body on nails,wires, steel strapping

Thus, effective housekeeping must be maintained throughout a work day.

 Benefits of Good Housekeeping Practices

  • Accidents are prevented
  • Decreased fire  hazards
  • Lower worker exposure to hazardous substances

E.g. dust, vapours, allergies control

  • Better control of tools and material including inventory and supplies
  • Equipment cleanup and maintenance
  • Improved health
  • More effective use of space
  • Reduce  property damage
  • Improve morale and less janitorial work
  • Improve the image, perspective and respect

  Housekeeping Plan

  • Clean up during shift
  • Day-to-day  clean up
  • Waste disposal
  • Removal of unused materials
  • Inspection to  ensure clean up is complete
  • Attention to every detail of the room or premises

E.g. window ledges, railings, ceilings, hard-to-reach places etc

  • Proper cleaning of tools and arrangement after use.

   Dust and Dirt Removal

  • Use of vacuum cleaners
  • Sweeping brushes, cobweb removal brushes
  • Mopping floors and dusting everything
  • Dampening (wetting) floors before sweeping reduces the amount of

airborne dust

  • Keeping aisles and stairways clear and lighted
  • Replace or fix broken or damaged items as quickly as possible
  • Flammable, combustible, toxic and hazardous should be separated and containers properly labeled.


Fig. 3.1: Cleaning to remove dust and dirt

Procedures

  • Always wear your proper uniforms (PPEs)before  you commence work  

               Housekeeper on her uniform and PPE

  • Use your nose mask when cleaning dusty areas
  • Use caution signage  e.g. “wet – slippery floor” while mopping to protect other  workers from slips
  • Systematic cleaning from the highest furniture and work down to the lowest
  • Work from inside towards the door so that newly cleared areas are kept clean to avoid soiling already cleaned areas
  • Do frequent routine inspection of your work environment to ensure there are no spills or litter.

Floor Cleaning

Mopping of the floor helps eliminate dust and grit thus promoting the general cleanliness of the bakery.

 Housekeeper cleaning the floor 

Recommended Duties

AREA            

DAILY MOPPING

Reception area

At least two (2) times during sales in addition to before open and after work.

Factory area

After each production

Car park

NA

Generator House

NA

Drainage

NA

Table: 3.1: Recommended duties for floor cleaning

 Precaution: Make sure a wet floor sign is displayed.

Sweepingusing broom and parker

1.Anytime there is any dropping or sand from marching shoes

(segmentedsweeping recommended during sales).

2.And picking or pitch fork picking (broomis discouraged

during production)

3.Segmented sweeping before opening early morning sweeping is

necessary

4.Once a day

5.Once weekly 

 UTENSIL MANAGEMENT

Proper cleaning  and storage of the used tools and equipments is crucial for  a delightful experience. 

Cleaning tips

      Things required:

  • Dish cloth
  • Dish washing detergents
  • Drying rack

1.After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring spoons and cups as well as mixer accessories in a tub of warm water (add a small amount of dishwasher detergent to help start the cleaning). Drop soiled items in the soak as soon as you are through using them so as to aid easy washing later on.

2.Use a damp washcloth to wipe off all mix splatter from the mixer. While you’re at it, wipe off any stray spatter from the countertops and nearby areas if necessary. Finish off with a dry dishcloth.

3.Return electric mixers and other electronic equipments to their designated storage spaces.

4.After baking, soak used cake/bread pans and muffins tins in warm water with dishwashing solution to soften the baked-on or burnt food.

5.Wash all used baking items and accessories by either handwashing or dishwasher (if dishwasher- safe).

6.Dry all baking tools and equipments by air-drying rack or wiping with a dry dishcloth. Ensure all wooden spoons and accessories are dry before storage.

7.Store all baking tools and equipments in their designated places. Put frequently used items in conveniently accessible locations. Gather and secure electrical cords to prevent entanglement or snagging.

8.Stainless steel baking equipments may need to bebefore storage. Use a microfiber cloth to polish.

9.Beaters need to be totallywhen mixing egg whites to ensure a fluffy mixture.

10.To prevent bacteria contamination, thoroughly wash and dry tools like kitchen shears, can openers and pastry cutters. Pastery brushes should be washed with hot water and completely dried before storage.

11.Use paper muffin liners and baking sheets (parchment paper) for easy cleanup.

12.When storing electrical equipments, take the time to check for frayed and broken cords. Repair or replace as needed. 

 SHOWCASE CLEANING 

This is the general cleaning of showcases to keep it free from grit, dirt growth and other pest habitation.

ACTIVITY    

DESCRIPTION OF DUTIES

Outer surface of the showcase

Daily

Inner surface of the showcase

Daily before stocking

Cavity and shelf

Weekly

(This is to check growth for fungi and habitation by such pest as cockroaches, spiders etc)

 

Integrity check

 

This is to forestall collapse and wobbling 6 monthly (a simple shake test away suffice)

 

General surface duck

Annually re-vanishing, painting filling and fortification

 

Table 3.2: Recommended duties for showcase cleaning


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