Stepping into Management Knowledge

Equipment Safety

4.26

SELF SERVE ICE CREAM MACHINE PURPOSE OF THE TRAINING EXERCISE: To ensure that team members know how to clean the self- serve ice cream machine safely

TRAINING AIDS:  Bucket  Company approved manual pot wash detergent and sanitiser  Brushes and clean cloth

TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the self serve 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: This task takes 45 mins to completely clean the machine There are 3 simple rules to follow. 1. Disassemble 2. Soak 3. Reassemble

The Switches

Trainer to show team the switches and explain what they mean As you look at the machine: Left hand side (Snowflake in beaker) = “Mix ref” Inside left (Snowflake/Thermometer/Droplets)= “Standby” Inside right (Tap) = “Wash” Right hand side (Snowflake) = “Auto To start the cleaning operation of your machine firstly you must: Press “Auto” and “Mix ref” buttons (lights go off) Press “Wash” mode

Disassemble

Following the switching over to wash mode leave for approximately 10 minutes, you must now disassemble the machine: Step 1  Remove the mix feed tube and place in side of hopper  Empty mix from the machine and discard  Place one bucket of hot soapy manual pot wash detergent into the hopper

Safety Assurance March 2016

Equipment Safety 4.26