Stepping into Management Knowledge

Equipment Safety

4.30

VOLLRATH CHEESE BLOCKER

Purpose of the Training Exercise: To ensure the team members how to use the Volrath Cheese Blocker and understand the importance of keeping the machine clean.

Training Aids  Company approved manual pot wash detergent and sanitiser  Clean yellow cloth and paper towels  PPE – Gloves and apron

Training Method This is a practical training exercise. The trainer should demonstrate how to clean the Cheese Blocker to the group whilst referring to these training notes ASK QUESTION TO GROUP: Why is it important to clean the Cheese Blocker after every use? CONFIRM CORRECT ANSWER:  Reduce the risk of cross contamination  To ensure the food is safe  Improve the quality of the food

 To ensure the machine works effectively It is a legal requirement to keep all food equipment clean.

WARNING – Trainer to inform team The cutting wires are extremely sharp and fingers should be kept away from the cutting wires at all times  Keep hands, hair, clothing and utensils away from the cutting wires whilst operating to prevent injury.  The machine should be taken to the sink for washing  Replace cutting wires regularly  Do not use fingers to remove the food debris a spatula or bottle brush should be used  Only trained kitchen team members to use the machine  Do not use if the machine is broken or damaged Preparing the machine for use  Place the unit on the prep table or a flat surface.  Before each use check that the unit is clean and the cutting wire is in good condition  If it is looses or broken the cutting wire must be replaced How to use the Cheese Blocker  Prepare the food to be used following the food safety guidelines for preparing ready to eat food  Lift the cutting bow assembly and place the food product on the base and against the front plate  Using a slow consistent movement draw the cutting wire through the food product  Repeat this process until you have sufficient for your daily needs.  Clean and lubricate immediately after use

Safety Assurance March 2016

Equipment Cleaning 4.30