Stepping into Management Knowledge

Equipment Safety

4.24

Drainage Cleaning  Whilst drip tray is removed pour the hot soapy manual pot wash detergent (no hotter than 50c) into the drain hole to clear away any solidified syrup  Take care not to overflow the hole/tray

Demonstrate the cleaning of the ice machine using the following training notes:

Procedure for cleaning the ice machine:

 Wipe the exterior of the machine using a clean cloth and multi-purpose detergent followed by application of sanitiser spray, alternatively a disposable sanitising wipe may be used (see above)  Remove the ice spout and allow to soak in a sanitiser solution for 10 minutes. Rinse off in fresh clean water  Ensure undersides are also thoroughly cleaned and sanitised  Clean the ice chute using a small bottle brush  Remove drip tray sanitise and clean  Clean drainage system by pouring the hot soapy manual pot wash detergent into the drainage pan, be careful not to overflow  Using brush carefully insert into drainage hole to clear away any solidified syrup from the drain tubes  Replace drip tray and ice spout

EXPLAIN TO THE TEAM: We must also ensure that:  The air vents are cleaned regularly and are free from dust and obstruction  The cupboard is clean and tidy inside  All doors and sides are free from spillages  The filter cartridges where fitted are replaced every 6 months

EXPLAIN TO THE TEAM: Cross contamination caused by using incorrect methods of ice handling and the regular cleaning and sanitising of the ice machine is important in reducing the risk of contaminating ice served to guests. Cross contamination is caused by using incorrect methods of ice handling, irregular cleaning and sanitising of the ice machine runs the risk of contaminating ice served to the guest. Therefore regular cleaning and sanitising are important to reduce that risk. The bar dispense and post mix equipment should be cleaned regularly as part of the bar and cellar cleaning duties. Products should only be ordered through Company nominated suppliers. Any spillages in the cellar caused by leakages e.g. through changing boxes should be cleaned away immediately. The equipment should be kept clean by:  Clean and sanitise the connectors when changing the concentrate boxes – place the connector in a container of sanitiser solution for 10 mins  Clean the dispense head as per the Manufacturers instructions and ensure it is included on the bar cleaning rota.  Remove the dispense head/nozzle daily - dismantle it and thoroughly clean using hot soapy manual pot wash detergent and a small brush, replace immediately after cleaning  Store the dispense head on the bracket when not in use Bar dispense and Post mix equipment EXPLAIN TO THE TEAM:

Safety Assurance March 2016

Equipment Safety 4.24