Refrigerators and walk-in cold rooms should be readily accessible and sited clear of heat sources such as ovens and high-intensity lights unless they are designed for high-temperature environments. Ideally they should be well-ventilated areas away from the direct rays of the sun. Multi-deck, open display cabinets should be sited clear of draughts from doorways, and ventilation and heating grills fitted in ceilings, which may result in significant in temperatures. High humidifies should be avoided, as these will cause condensation on stored foods. The siting of all units should permit the cleaning of surrounding areas as well as the cooling coils. Regular maintenance and defrosting (where not automatic) should be carried out and seals checked.
Cleaning should be frequent, at least weekly, taking in both exteriors, especially door handles, and interiors. Internal surfaces and fans should also be disinfected. Warm water and bicarbonate of soda may be used to remove mould and yeast. Base plates and baffle plates should be removed to check for debris such as price tickets and packaging which can obstruct air flow and block drains in the multi-deck units. Drip trays, if present, should be emptied and must be removed to maintain performance.
ADD PHOTO OF DIRTY REFRIGERATOR
After cleaning and disinfection, units should be completely dried and brought to correct operating temperatures before being reloaded. Stock should be kept in back-up chill stores during cleaning operations.