Stepping into Management Knowledge

Food Safety Training

3.1

Let’s discuss the WEEKLY and DAILY CLEANING SCHEDULES

Show the MAB CLEANING SCHEDULES to the team

ASK QUESTION TO GROUP: Why are the CLEANING SCHEDULES so important? CONFIRM CORRECT ANSWER: Feedback such as – Consistency; assign responsibilities; structured cleaning; nothing is forgotten; correct products used; correct frequency – are all correct . ASK QUESTION TO GROUP: Are there any improvements that could be made to how the schedules are used? (You could at this stage mention any problems picked up by NSF or the EHO recently) CONFIRM CORRECT ANSWER: Check the cleaning tasks and agree what days items should be cleaned. Add any additional items to the cleaning checklist that are specific to your business. ASK QUESTION TO GROUP: Where do we find information regarding the chemicals we use in the business? CONFIRM CORRECT ANSWER On the Task Cards

Conclude the training exercise by allowing the trainees to practice cleaning

Manager to record the training

Safety Assurance March 2016

Food Safety 3.1