Help regarding the application of good cleaning and sanitation measures in the food industry

Hello, I am currently doing an internship in a bread and pastry manufacturing plant for my food science degree.

I have a couple questions regarding good cleaning and sanitation measures with limited resources at hand because the manufacturing plant I work at is quite new and my bosses aren't very informed on the topic.

Here are my questions with the relevant context:

• Workers are encouraged to thoroughly clean and disinfect their food handling areas at least once a day. Once the workers' shifts are over, the cleaning cloths that they used throughout the day are placed in a bucket of water with bleach (approximately 10mL of bleach is added per 2L of water). Once the cloths are disinfected, how to do we get rid of the bleach? Do we rinse each cloth individually in order to get rid of the bleach or would it be enough to soak all the cloths in a bucket with clean water? How toxic is diluted bleach if it were to contaminate the food handling surfaces?

• The employees in charge of delivering baked goods transport them in closed metal carts. Unfortunately these carts can get quite dirty and attract flies since they are only cleaned once a week. Would it be best to close the carts when they are not in use in order to prevent flies from getting in or would the closed carts create a good environment for microorganisms to grow?

 Apologies in advance for asking somewhat silly questions.