Stepping into Management Knowledge

Equipment Safety

4.36

DOUGH MIXER

PURPOSE OF THE TRAINING EXERCISE: To ensure that food handlers understand how to use and clean the dough mixer.

TRAINING AIDS:  Chemicals – Company approved manual pot wash detergent, multi-purpose detergent and sanitiser  Clean yellow cloth or paper towels  PPE – Disposable white gloves and apron TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the Dough Mixer to the group whilst referring to these training notes

ASK QUESTION TO GROUP: Why is it important to clean the dough mixer after every use? CONFIRM CORRECT ANSWER:  Reduce the risk of cross contamination  To ensure the food is properly mixed  Improve the quality of the food  To ensure the mixer works effectively  Reduce the risk of fires  It is a legal requirement to keep all food equipment clean.

How to clean the Dough mixer:  Ensure machine is switched off and unplugged before cleaning starts  Lift plastic guard, rotate release catch and lift head, using piston to hold in place  Spray arms, bowl and underside of guard with multi-purpose detergent and wipe with a yellow cloth, use a green scourer for stubborn dirt  Wipe down with a clean yellow cloth, ensuring all debris has been removed  Leave to air dry  Spray the mixing arm, bowl and underside of guard with sanitiser  Leave for 60 seconds contact time  Wipe dry with a clean yellow cloth and allow to air dry  Lower the head so the arms are back in the bowl and close guard  Spray the outside of the unit with multi-purpose detergent and wipe down with a yellow cloth or green scourer for stubborn dirt  Dry off with paper towel  Spray sanitiser on all surfaces and leave for 60 seconds  Dry off the outside of the unit with paper towel  Ensure all buttons and dials are clean

Safety Assurance March 2016

Equipment Safety 4.36