Defence Works Functional StandardSpecification 038

Hygienic cleaning of foodrooms and cateringequipment (deep cleaning)

DEFENCEESTATE ORGANISATION (WORKS)MINISTRY OF DEFENCE

August 1996

DEFENCE WORKS FUNCTIONAL STANDARDSPECIFICATION 038

Hygienic Cleaning of Food Rooms and Catering Equipment

(Deep Cleaning)

IThisSpecificationhasbeendevisedfor theuseof theCrownandits contractorsin the executionofcontracts for the Cro~TheCrownherebyexcludesall liability (other than liability for deathor personal injuiy) whatsoeverandhowsoeverarising (including, but without limitation,negligenceon thepartof the Crown,its servantsor agents)for anyloss or damagehowevercausedwherethe Standardisusedfor anyotherpurpose.

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DefenceWorks Functional Standard Hygienic Cleaning ofFood RoomsandCatering Equipment (DeepCleaning)

DEO(W)

OCrownCopyright 1996

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Contents

Paragraph Page

1 SCOPE i2 RELATED DOCUMENTS I3 STATUTORY REQUIREMENTS I4 DEFINITIONS 15 EXTENTOFWORK 26 SUPERViSION 37 HEALTH AND SAFETY 38 PROTECTION OF FOOD PREMISES AND EQUIPMENT 49 LOSS OR DAMAGE 410 DISINFECTION 411 DISPOSALOF WASTE 412 DISCONNECTION AND RECONNECTION OF EQUIPMENT 4

AND APPLIANCES13 CHECKS AND TESTS 414 PROGRAMME OF WORK 615 OCCUPIED PREMISES 616 STORAGE AND WORKING AREAS .617 INTERRUPTiON TO CLEANING PROGRAMME 618 CERTIFICATE OF COMPLETiON 6

SCHEDULE NO.1 SCHEDULE OF EQUIPMENT 7TO BE CLEANED

SCHEDULE N02 SCHEDULE OF FOOD ROOMS 8TO BE CLEANED

APPENDIX 1. 9TEMPORARY CERTIFICATEINTERRUPTION TO CLEANING PROGRAMME

APPENDIX 2. 10CERTiFICATE OF COMPLETION

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INTRODUCTION

I. ThisSpecificationhasbeenpreparedforuseby Works ServicesManagerswhen invitingtendersfor thedeepcleaningof food premisesandcateringequipmentandsupersedesthePSAStandardSpecification(M&E) No.142(dated1991).

2. Whenthis Specificationis usedin connectionwith a tenderorcontractit shallbereadinconjunctionwith suchdocumentssettingoutcontractualrequirementsparticularto theContractashavebeenissueddirectto thosetenderersconcernedatthetimeof invitation.

3. Wherethis Specificationis usedby others,referenceto the Works ServicesManagershouldbeamendedaccordingly.

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Abbreviations

Thefollowingabbreviationsareusedin this Specification:

DEO(W) DefenceEstateOrganisation(Works)

WSM Works ServicesManager

RIDDOR ReportingofInjuries, DiseasesandDangerousOccunencesRegulations

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SPECIFICATION 038Hygienic Cleaning of Food Roomsand Catering Equipment (Deep Cleaning)

I SCOPE

ThisSpecificationrelatestothe thoroughcleaningof food roomsandcateringequipmentto thehygienic standardsrequired by statute.

2 RELATED DOCUMENTS

This Specificationshallbereadinconjunctionwith all relevantActs of Parliament Regulations,British StandardsandEuropeanNormalisations(EN), with particularreferenceto Health &Safety, FoodSafety& FoodHygiene, EnvironmentalProtectionand GasSafety.

3 STATUTORY REQUIREMENTS

Referenceto anyActs and Regulationsincludes any amendment,updateor re-enactment.

4 DEFINITIONS

For the purposesof this Specification and any supplementaryspecification and contract

documentsthe following definitionsapply:Food PremisesAny areawherethepreparation,processing,manufacturing,packaging,storing, transportation,distribution,handingorsupplyoffood is carriedout. Foodpremisesshall include anyancillarypart of the operation within the food premisessuch as changing areas and sanitaryaccommodation.

FoodRoomAny definedareawithin the food premiseswherefood is prepared,processed,manufactured,packaged,stored,transported,distributed,handledor offered for saleor supply.

HygieneAll measuresnecessaryto ensurethe safetyandwholesomenessof food duringpreparation,processing,manufacturing,packaging, storing, transportation,distribution, handling andofferingfor saleorsupplyto theconsumerand hygienicshallbe construedaccordingly.

PotableWaterWalerwhich at the timeof supplyis or wasnot likely to affectadverselythewholesomenessofany foodin its finishedform.

ExaminationA closevisual inspectionof food premises,a partof food premisesor an item of equipmentwithin foodpremises.

DismantlingThe removalofall suchpartsof cateringequipmentasto allow it to beeffectively cleaned. Thedisconnectionofcateringequipmentfrom its services.Theremoval.or taking downof fixturesto enableinaccessibleareasof the foodpremisesto bethoroughly cleaned.

CleaningThe removalofall depositsfrom foodpremisesand cateringequipmentto leavethem in a cleanand hygienic condition.

ResidueAny foodparticles, grease,oil, carbon, dust, chemicalwaste,cleaningmaterial and other dirtadheringto anysurfaceoffoodpremisesor cateringequipment.

DecarbonisingTheremovalof any burnt on or driedmaterialwhich hasadheredto anysurface.

DescalingTheremovalof solidifiedproductssuchascalcium,rustandanyotherform of depositfrom theinternalandexternalsurfacesofequipmentfood premises.

SludgeThesemi-liquidsedimentproducedfromtheuseof degreasing,descaling,decarbomsing,or anyothercleaningagents.

ReassemblyTherefittingandrefixingof all paIlsremovedin dismanthngforcleaningpurposesto astandardwhichleavestheequipmentandpremisesfunctionalandsafe.Thereconnectionof servicestoitemsof equipment

InfestationAny activity of vernun,insectspeciesor anyotherpest

Micro-organismA living organismincludingpathogenicbacteria,spoilagebacteria,mouldsandyeasts.

DisinfectionThe useof chemicalsto reducemicro-organismto a safelevel.

Risk AssessmentA detailed examination ofthe hazardswhich exist in the workplace togetherwith existingandproposedcontrol measuresto eliminate suchhazards.

5 EXTENTOF WORK

The Contractor shall comply with statutory requirementsand:

• Managethe works.

• Provideall labour, materials and equipment

• Clean the foodpremises,servicesand cateringequipmentlisted in ScheduleNo.1 of thisSpecification.

• Disinfectfoodpremisesand cateringequipment listedin Schedule1.

• Dismantleanddisconnectequipmentandservicesasnecessaryto ensureall areasofthefoodpremisescoveredby thecontract arecleaned.

• Reassembleand reconnectequipmentand servicesaftercleaning.

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• Cleanall wall, floor and ceiling surfaces.

• Disposeof all cleaningwasteand by products of thecleaningprocess.

• Reportsignsof infestationto the WSM.

• Reportblockagesandsignsof deterioration to the WSM.

Itemsto be cleanedinclude:

Fabric and ServicesIncludingbut not limited to ceilings,roof lights,roofmountedextractors,luminaires,walls,floors,windows,window framesand sills, ledges,racking,shelves,cupboardsandsanitaryaccommodation.Work surfaces,internaland externalsurfacesof air extractionand ventilationsystems,airfilters, greaseeliminatorsand traps,ventilationcanopies,integratedceilings, fansandapertures,heatingappliances,exposedsurfacesof servicepipework,brackets, electricalswitches,spurboxesand socketoutlets, fly screens,doors,skirting and any other fitting.

DrainageIncludingbut not limited to drainagechannels,opengullies, gratings,manholecoversandallexposedpartsof thedrainagesystem.

Wash up equipmentIncluding but not limited to all sinks, handbasins,dishwashingmachinesand wastedisposalunits including all wastepipesandwastetraps. Sinksandwashbasinsshall be ifiled with watertothe overflow level and theoverflow pointshall be checkedto ensurethat it is not obstructedin anyway. Any obstructionto the freeflow of water shall be reportedto theWSM.

CateringequipmentIncluding but not limited to ovens,grills, brattpans,boiling pans/kettles,flyers, refrigerators,work benchesanddetachableitemssuchastrays andshelves.The cleaningof pans,utensils,crockeryandcutlerynot supplied with catering equipmentis not included in thework.

6 SUPERVISION

A competentandexperiencedpersonshall supervisethework.

7 HEALTH AND SAFETY

The Contractor shall ensurethat:

• A risk assessmenthasbeenpreparedby a competent personprior to anywork beingcommenced.

• All requiredhealthandsafetymeasuresidentified by thecompletion of the risk assessmentare put into practice and that all employeesaremadeawareof the findings of the riskassessment.

• All chemicalsusedby the Contractor’s employeeshave beenassessedas requiredby therelevant legislation and that satisfactorycontrol measuresarein placeto prevent anyriskto the health,safetyandwelfareof anypersonasaresultof the useoftheseproducts.

The Contractor shall:

• Report all accidents to theWSM and keep an accidentrecord book on site.

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• Noti1~ythe appropriate authority of any accidentreportableunder RIDDOR.

8 PROTECTION OF FOOD PREMISES AND EQUIPMENT

The food premisesandequipmentmustbeadequatelyprotected prior to any work being carriedout. Electrical equipment must be protectedto prevent any water ingress and to protectemployeescarryingout deepcleaningwork from anyelectricalhazard.No item of equipmentshallbeusedasa work platformor to gainaccessfor high level cleaningwork.

9 LOSS OR DAMAGE

Nocleaningmaterial,equipmentor processshallbeemployedby the Contractor which causesanydamage,discolourationorotherdetedoralionofthe fabric, servicesor equipment of the foodpremises. All lossor damagecausedby theContractor duringthe courseof the work shall bemadegoodby theContractor at noadditionalcharge.

10 DISINFECTION

All stored water within the cateringequipmentshallbe drained do~anddisposedof. Thereservoirsshallbethoroughlycleanedanddisinfected.At the endof the desinfectionperiod thereservoirs shall be drained and flushedwith potable water to removeany residue. Thereservoirsshall then be refilled usingpotablewater.

11 DISPOSALOFWASTE

Cleaningwasteand by-products includingscaleand sludgeshallnot be dischargedinto thebuilding drainagesystem. The Contractor shall place such waste.in sealedand markedcontainersandarrangefor their removalfrom siteby a registeredwastedisposalcontractor. TheWasteTransferNoteshall behandedto the WSM.

12 DISCONNEC11ONAND RECONNECTiON OF EQUIPMENT AND APPUANCES

The Contractor shallarrangefor the WSM to isolatemainsservicesincludingelectricity,gas,steamandwater supplyingthe food rooms and equipment listed in Schedule1. It shall betheContractor’s responsibilityto satisfyhimselfthat all supplieshave beensuitablyisolated beforeanyworkor testingisstarted. TheContractor shall provide a competentpersonon site to ensurethat this isolation hasbeencarriedout. Warningnoticesshall be affixed as required by therelevant regulations. The Contractor shall provide a competent person to cany out thedisconnectionand reconnectionof the equipment. The Contractor shall arrangefor the WSMto reconnectthe main services.

13 CHECKS AND TESTS

Equipment which hasbeendisturbed, dismantled or disconnectedshall be checkedby theContractor after re-assemblyor re-connection.The Contractor shallliaise with the WSM sothatany suchtestmaybe witnessed.Testsshall be in accordancewith the following:

Gas equipmentTheequipmentshallbetestedfor anygasleaksafterairhasbeenpurgedfrom supply pipes andequipmentTheequipmentshallbeoperatedinaccordancewith the manufacturer’sinstructionstocheckthat gasshutoffdevices,burners,ignition devices,controlsand all othersafetydevicesfunctioncorrectly.

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WaterservicesThe equipmentshallbeoperatedto checkthattherearenoleaksand all controlsand valvesfunctioncorrectly.

SteamequipmentTheequipmentshallbeoperatedtocheckthat thereareno steamleaksand that all controls, cutout switchesandothersafetydevicesfunctioncorrectly. The equipment shall be operatedinaccordancewith themanufacturer’sinstructions.

ElectricalequipmentThe equipmentshallbe testedfor electricalbonding,insulationresistance,verification ofpolarity, protectiveconductorresistanceand earthloop impedancein accordancewith thestandardslaid down in BS7671:1992 (formerly the 16th Edition of the lEE WiringRegulations). The equipment shall be operated,in accordancewith the manufacturer’sinstructions, to checkthat all heaters,motors,controls,emergencycutout switchesandallother safetydevicesfunctioncorrectly.

• Electricalbondingshallbecheckedfor integrity, satisfactoryjoints andconnections.

• Insulation resistance shall be measuredbetweenthe earthingterminal and all liveconductors(thesecanbe connectedtogetherfor thedurationof this test). The insulationresistanceshouldbe at least0.5 Megohm. If a lower readingis obtained,the WSMshouldbeadvised.

• The polarity shall be verified by checkingand/or testing that the conductorsareconnectedto thecorrectterminfils.

• Protectiveconductorresistancetestsshallbecarriedoutusinganearthloopimpedancemeter(or an equivalenthigh currentconductivitymeter).This testis to ensurethat theresistancebetweenthe frameandthecasingof all componentsthat havebeendisturbedduring cleaning(egheatingelementsand control panels)and theprotectiveconductorterminalat thepointof connectionto the fixed electricalinstallationdo notexceeda safevalue.Forequipmentwhich is suppliedvia a fuseor (miniature)circuit breakerrateduptoandincluding 32 amps,thesafevalueis 0.lohms. The safevaluefor largersizesisgiven in the tablebelow, If themeasuredvalueexceedsthe taixilatedvalue, the WSMmustbe advisedso that remedialactioncanbetakenbeforetheequipmentis putbackinto service.

Fuseratingor Circuit .

BreakerTrip Setting(Amps)Maximum permissiblemeasuredresistance

Fuse(BS88)(Ohnis)

CircuitBreaker(Type 2)(~h~)

upto32amps405063100

0.10.10.1

0.090.06

0.10.090.070.050.04

• The earthloop impedanceshall bemeasuredat the point of connection to the fixedequipmentto ensurethe integrity ofthe earthingsystemuptothepoint of supply of theequipment being cleaned.The measuredvalueshouldbebelow the maximumfiguresquotedin the relevanttablesofChapter41 ofBS767l:1992.If themeasuredvalueexceedsthe tabulatedvalues,thentheWSM mustbeadvised.Theequipment must notbe returned

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to serviceuntil thishasbeenrectified.(Note - rectifyingthis problem isnot included in thecleaningcontractor’s contract.)

14 PROGRAMME OF WORK

The food premiseswill beavailablefor cleaningwork duringthe timesstatedon ScheduleNo.2ofthis Specification.Before starting work on site theContractor shall:

• Inform the WSM of thenameof the personwho will be in chargeof the work

• Agreeaprogrammeofwork with theWSM.

15 OCCUPIED PREMISES

The foodpremisesandadjacentpremisesmay beoccupiedand/or usedduringthe contract. Thecontractor shall carryout the workswithout undueinconvenienceand nuisanceand withoutdangerto occupantsand users.

16 STORAGE AND WORKING AREAS

The WSM will arrangefor areasto be setasidefor useby the Contractor for plant, storageand

working.The Contractor isnot permitted to useanyotherareas.

17 INTERRUPTION TO CLEANING PROGRAMME

Wherecleaningtakeslongerthanthetimesstatedin ScheduleNo.2it will benecessaryto bringfoodroomsinto useandthe Contractor shall:

• EnsurethattheFoodRoomsand cateringequipmentareleft in a cleanandsafeconditionto allow for thehygienicpreparationoffood.

• Sign the Certificateat Appendix I to this Specificationand hand it to the WSM.

18 CERTIFICATE OF COMPLETION

On completion ofthe work the Contractor shall completeand sign the certificateat Appendix

2 to this Specificationandhandit to the WSM.

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APPENDIX I OF SPECIFICATION 038 -

HYGIENIC CLEANING OF FOODROOMS AND CATERING EQUIPMENT(DEEP CLEANING)

LOCATION

or ADDRESS

NAME OR NUMBER OF BUILDING

Contract No

TEMPORARY CERTIFICATE

INTERRUPTION TO CLEANING PROGRAMME

I certify that:-

1. There are no cleansingchemicalsleft or storedwithin thekitchenarea.

2. Treated surfaceshave beenthoroughly washedandrinsedto removeanycleaningchemicalthat couldcontaminatefood orcauseinjury to persons.

3. The kitchenandcateringequipmentis readyfor useand isin safeworkingcondition.

(NAME IN BLOCK CAPITALS)

SIGNED

APPOINTMENT

FOR AND BEHALF OF

DATE

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APPENDIX 2 OF SPECIFICATION 038 -

HYGIENIC CLEANING OF FOODROOMS AND CATERING EQUIPMENT(DEEP CLEANING)

LOCATION

or ADDRESS

NAME OR NUMBER OF BUILDING

Contract No

CERTIFICATE OF COMPLETION

I certify that:-

1. The foodrooms~s~cesand cateringequipmenthavebeenhygienicallycleanedinaccordancewith the Specificationfor HygienicCleaningofFoodRoomsandCateringEquipment(DeepCleaning) and other documentsparticular to thecontract.

2. All equipmentthat hasbeen disturbed or disconnectedhasbeenchecked andtestedin accordancewith theSpecification.Exceptfor items listed belowwhichhave beennotified to the WSM, all equipmentis safeand in full working order.

(NAME IN BLOCK CAPITALS)

SIGNED

APPOINTMENT

FOR AND BEHALF OF

DATE

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