Stepping into Management Knowledge

Equipment Safety 4.33

CHOPPING BOARD PLANER

PURPOSE OF THE TRAINING EXERCISE: To ensure the team members are aware of the safe use of the Chopping Board Planer.

TRAINING AIDS:  Chopping Board Planer  Scored Chopping Boards  Non Slip Rubber Matting – For use under chopping boards  Company approved multi-purpose detergent, manual pot wash detergent and sanitiser  Disposable Paper Towel TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to use the Chopping Board Planer to the group whilst referring to these training notes

ASK QUESTION TO GROUP: When a chopping board is scored, why does it need to be replaced or planed to a smooth surface? CONFIRM CORRECT ANSWER:  Reduce the risk of bacteria harbourage in crevices  To allow for ease of cleaning  To avoid risk of foreign body contamination

How to use the Chopping Board Planer safely:

Prepare your work surface before completing the training

 Ensure the surface is clear from any open food to avoid contamination  Ensure the work surface is clean and sanitised following correct 2 stage clean procedure

Using the Chopping Board Planer

 Place the non-slip matting flat on the clean and dry work surface  Place the chopping board to be planed on top of the rubber matting  Ensure to grip the Planer using both handles provided  The Planer should always be used by working away from the body to avoid any impact injury  Working from the closest part of the chopping board to the body, put some pressure onto the planer and plane across the board  Remove the planer when you have reached the end and complete the same process working across the whole board  Once you have reached the end, turn the board 180 degrees and complete the same process again  Some groves on the chopping board will be deeper than others and will require the task to be completed again

Safety Assurance March 2016

Equipment Cleaning 4.33