Stepping into Management Knowledge

Equipment Safety

4.24

Trainer to demonstrate how to clean the bar dispense and post mix equipment

ASK QUESTION TO GROUP: What chemical is used to clean the connector heads and for how long must you soak them? CONFIRM CORRECT ANSWER: Diluted sanitiser for 10 minutes ASK QUESTION TO GROUP: How do you know when the equipment needs cleaning and with what chemical? CONFIRM CORRECT ANSWER: Bar cleaning rota ASK QUESTION TO GROUP: How often should the dispense equipment and housing units be cleaned? CONFIRM CORRECT ANSWER: Daily every 4 hours. ASK QUESTION TO GROUP: What type of brush would you use to clean the drain hole? CONFIRM CORRECT ANSWER: Company approved small tap brush ASK QUESTION TO GROUP: What temperature must the hot soapy water be to commence the cleaning? CONFIRM CORRECT ANSWER: 50°c to ensure nobody scalds themselves ASK QUESTION TO GROUP : Why is it important to clear away any syrup residues and spillage? CONFIRM CORRECT ANSWER: To reduce the risk of contamination and fruit fly ASK QUESTION TO GROUP: How do we ensure that the chute and drip trays are maintained in a safe and hygienic manner?

CONFIRM CORRECT ANSWER : Clean and sanitised before use. Regularly cleaned throughout the day Make sure it is not cracked or chipped. If it is, don’t use it. ASK QUESTION TO GROUP: What must you check before service starts? CONFIRM CORRECT ANSWER : The machine has been cleaned Ample supplies of sanitiser and green cloths are available The cupboard is free from spillages etc

Manager to check that the suppliers Detail of Product Conformity is available; all cleaning is completed and check cleaning standards regularly. Ensure there is an adequate supply of detergent and sanitiser spray

Manager to record training

Safety Assurance March 2016

Equipment Safety 4.24