Stepping into Management Knowledge

Equipment Safety

4.22

 Only solidified fat will be collected from site, if water/stock has contaminated the solid fat in the container it might be refused collection.  Also ensure that the bin area is kept clean, otherwise spillages could prove to be attractive to pests.  Steam rising from the liquid in the drip trays will continue to cook the joints further if they are not emptied, which will reduce meat yields and compromise quality.  Do not empty the drip tray more than once over the hold cycle.

ASK QUESTION TO GROUP: At what stage do you empty the drip trays of waste and how long should you keep the door open for? CONFIRM CORRECT ANSWER:  Stage 2.  As short a time as possible ASK QUESTION TO GROUP: What chemicals and PPE should be used to clean the Alto Shaam? CONFIRM CORRECT ANSWER:  Company approved sanitiser and degreaser yellow cloths – hygiene gloves

Conclude the training exercise by allowing the trainees to practice draining, cleaning and re-assembling the Alto Shaam

Manager to record the training

Safety Assurance March 2016

Equipment Safety 4.22