Stepping into Management Knowledge

Equipment Safety 4.33

Cleaning down

 Wash the chopping boards and non slip matting through the Pot Wash machine  Remove all the plastic debris from the work surface  Complete a 2 stage clean down of the surface using detergent, rinse and sanitiser.

ASK QUESTION TO GROUP: What are the hazards to using the Chopping Board Planer? CONFIRM CORRECT ANSWERS:  Cuts from the blade  Impact injury through misuse  Contamination risk from loose bits of plastic coming off the chopping board and getting into open foods

ENSURING SAFE USE OF THE VEGETABLE PEELER

 Ensure Chopping Board is sat on non-slip rubber matting  Ensure work surface is clean and free from any open foods  Ensure the Planer is always worked away from the body

Conclude the training exercise by allowing the trainees to practice using the Chopping Board Planer

Manager to record the training

Safety Assurance March 2016

Equipment Cleaning 4.33