Stepping into Management Knowledge

Food Safety Training

3.1

A GENERAL KITCHEN CLEANING GUIDE

PURPOSE OF THE TRAINING EXERCISE: To ensure that all food handlers understand the fundamental principles of cleaning and the potential dangers of not properly carrying out their responsibilities . TRAINING AIDS: Company approved cleaning chemicals and Task Cards; Colour coded cloths Company Cleaning Guide and Cleaning Schedule (Kitchen Due Diligence in the Safety Assurance section of the Outlet documents) Safety Policy Section 7.9 Cleaning and 7.10 Cleaning Cloths TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the kitchen whilst referring to the notes.

ASK QUESTION TO GROUP: Why is cleaning important? CONFIRM CORRECT ANSWER: There are many reasons to choose from. Here are some of them:

 Reduction of dirt and grease  Safer working environment  Removal of bacteria

 Deter pests  Reduced risk of foreign bodies ending up in food  Professional image

EXPLAIN TO THE TEAM : Premises in which food and drinks are prepared served or stored must be kept clean at all times. This requirement includes equipment, utensils and structures. Effective cleaning is essential to get rid of harmful bacteria such as E.Coli 0157 and Campylobacter and to stop them spreading to food. Company approved cleaning schedules must be used effectively to achieve excellent results, they also identify on a daily, weekly and monthly basis what has to be cleaned, how often and with what. All areas and items of equipment must be included. Cleaning should be completed in 2 parts. 1. The physical removal of all food debris , visible dirt, food particles and debris from surfaces, equipment and fittings using hot water and detergent 2. Apply Company approved sanitiser using the correct dilution and contact time according to the manufacturers instructions and dry with paper roll ASK QUESTION TO GROUP: How do we ensure our cleaning standards are excellent all of the time?  Follow a clean as you go policy  Ensure colour coded cloths are used correctly  Clean up any spillages immediately  Clean and sanitise all food contact surfaces regularly, between uses especially where you have been preparing raw foods  Hand contact surfaces and touch points – clean and sanitise regularly throughout the session and at the end of shift  Ensure you have ample supplies of company approved cleaning products before you start service  Check crockery and cutlery for food residues regularly and when they come out of the Dishwasher - Is your dishwasher doing a good job or a great job at cleaning your crockery and utensils?  Keep chemicals out of the food room and storage areas, lock them away in a chemical cupboard  Only use company nominated chemicals

Safety Assurance March 2016

Food Safety 3.1