## Maintenance Effective Maintenance Is Essential To Allow You To Clean Properly And Keep Pests Out.

SAFETY POINT
WHY?

Repair structural damage as soon as it happens e.g. damp/chipped plaster, broken tiles, holes in walls or windows.

Structural damage can make your premises harder to clean. It can attract pests, dirt and allows harmful bacteria to collect there.Image of broken wall tiles. Red X.

This is to make sure the fans and filters can do their job properly.

Check extractor fans and filters regularly to make sure they are working properly and are free from grease and dirt.

Replace chopping boards that are scratched, pitted or scored.

Dirt and harmful bacteria can collect in any areas where the board is not smooth.Image of a chopping board which is scratched and dirty. Red X.

Repair or replace any equipment or utensils that are damaged or have loose parts.

Dirt and harmful bacteria can collect in damaged equipment/utensils. Loose parts may fall into food.Image of a broken fish slice. Red X.

Throw away any cracked or chipped dishes and other tableware.

Dirt and harmful bacteria can collect in cracks or chips.Image of a chipped plate. Red X. If it does not work properly, food may not be kept safe.

Make sure your cooking, hot holding and chilling equipment is well maintained and working properly.

Temperature probes should be checked regularly to make sure their readings are accurate.

If your probe is not accurate, then it will not give a reliable measure of whether food is at a safe temperature. (See the 'Prove it' safe method in the Management section.)Image of temperature probe.

## What To Do If Things Go Wrong How To Stop This Happening Again

•	 If you think that equipment might not be working properly, 
•	 Make your maintenance checks more frequent.
•	 Encourage staff to report any structural damage 

check it straight away. Do not wait until it has broken down. 
Check that staff are using the equipment properly.
•	 Look at the manufacturer's instructions to 

or problems with equipment, so you know about 

problems early.
see if there is a troubleshooting section.	
•	 Train staff again on this safe method.
•	 Contact the equipment manufacturer or your 

•	 Improve staff supervision.
maintenance contractor, if you have one.	
•	 Use alternative equipment until the fault has 

been corrected.

## Write Down What Went Wrong And What You Did About It In Your Diary.

| MANAGE IT       |
|-----------------|
| Do you do this? |

- Check your premises regularly for any structural damage 
or problems with equipment.

  
Yes
Write any details here:

- Put problems right as soon as possible, before they get 
worse or affect food safety. Make a note in your diary of what you do.
- Put reminders in your diary of maintenance checks and 
make a note of any repairs you make.