Housekeeping Supervisor

Daily Cleaning of Work Areas Clean production lines, machines, and equipment after each shift or batch. Sweep and mop floors regularly to prevent accumulation of sugar, wrappers, and other debris. Clean walls, ceilings, and vents periodically to prevent dust and mold. Sanitization Procedures Sanitize food contact surfaces (e.g., tables, trays, molds) using food-safe disinfectants. Follow CIP (Clean-in-Place) procedures for pipelines and mixing tanks if automated systems are used. Waste Management Remove waste materials (e.g., packaging, rejected products) promptly. Segregate food waste, recyclables, and hazardous materials correctly. Ensure bins are labeled, covered, and emptied regularly. Pest Control Support Keep all areas free of crumbs and spills that could attract pests. Report any signs of pests immediately. Work with pest control contractors to maintain preventive measures. Production & Processing Area Responsibilities Pre-Operational Checks Inspect and clean all tools and machinery before the start of production. Ensure no foreign materials or residues are left from the previous batch. Spill Management Promptly clean up sugar, syrup, chocolate, or water spills to avoid slips and contamination. Use absorbent materials where necessary and disinfect afterward. Proper Storage Keep raw materials and finished goods in clean, dry, and labeled containers. Maintain FIFO (First In, First Out) principles to reduce waste and contamination. Personal Hygiene and Facilities Restroom and Locker Room Maintenance Clean and disinfect frequently, especially during high-traffic hours. Ensure availability of soap, hand sanitizers, and paper towels. Changing Areas Maintain cleanliness in uniform and PPE changing areas. Ensure dirty uniforms are not mixed with clean ones. Documentation and Compliance Cleaning Schedules and Logs Maintain detailed records of cleaning routines, including date, time, and responsible personnel. Keep audit-ready logs for inspection by quality or food safety authorities (e.g., HACCP, FSSAI, FDA). Hazard Identification Identify and report hazards like wet floors, frayed electrical wires, or blocked fire exits. Place signage for wet floors or cleaning in progress.