Stepping into Management Knowledge

Equipment Safety

4.25

ICE CREAM MACHINE

PURPOSE OF THE TRAINING EXERCISE: To ensure that team members know how to clean the ice cream machine safely

TRAINING AIDS:  Chemicals – Company approved sanitiser, manual pot wash detergent and multi- purpose detergent

 Buckets  Brushes  Cloths

TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the Ice Cream Machine to the group whilst referring to these training notes.

ASK QUESTION TO GROUP: Why is it important to clean the ice cream machine on a regular basis? CONFIRM CORRECT ANSWER :  To prevent our guests becoming ill, as ice cream is a high risk food  Soft serve ice cream machines are susceptible to bacterial growth even from a small amount of ice cream left in the machine  It’s a legal requirement EXPLAIN TO THE TEAM: The ice cream machine must be cleaned on a daily basis as well as a full strip down as required on the counter. The level of mix in the hopper must be high enough to cover the agitator paddles, if the counter has counted down to one day DO NOT add mix. The machine must be disassembled and cleaned within 24 hours.

Cleaning the Ice Cream Machine Daily

EXPLAIN TO THE TEAM:

The freezer must be in the AUTO mode (standby) before the heat cycle may be started. Before cleaning commences team member must wash their hands using anti-bacterial soap. 1. Remove hopper covers 2. Remove the agitators from the mix hopper 3. Take agitators and hopper covers to sink for further cleaning and sanitising 4. Clean agitators using manual pot wash detergent and sanitiser 5. Rinse off in clean water 6. Install agitators back into the agitator drive 7. Replace the hopper covers 8. Clean the spout and handles – sanitiser

9. Wash drip tray and guard and replace – manual pot wash detergent 10. Wipe doors and panels clean – multi purpose detergent spray

Safety Assurance March 2016

Equipment Safety 4.25