Stepping into Management Knowledge

Food Safety Training

3.1a

A GUIDE TO CLEANING EQUIPMENT

PURPOSE OF THE EXERCISE: To ensure all team members understand the importance of using the correct equipment for the task

TRAINING AIDS:  Mop heads - red, blue and green  Cleaning equipment  Cloths – red, blue, green and yellow  Task Cards; Safety Policy Ref. 7.9 Cleaning & 7.10 Cleaning Cloths

TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean equipment whilst referring to the notes.

EXPLAIN TO THE TEAM :

As with all equipment correct maintenance will extend its life and reduce the amount of replacements we need By using the correct colour coded equipment we will also reduce the risk of cross contamination keeping ourselves and our guests safe. All equipment used for cleaning should be fit for purpose and cleaned and sanitised on a regular basis. Cleaning equipment should always be stored in a clean condition, not in the kitchen or an external area, due to potential pest issues. Only company approved cleaning equipment should be used and purchased from a nominated supplier. We will now discuss the following cleaning equipment that we use in our business and how to look after it:  Cloths – including Tea Towels and oven cloths  Mops – including degreasers  Other cleaning equipment All cloths that are used within our business must be colour coded and disposable. The following cloths should be purchased from a nominated supplier and used accordingly. Disposable cloths  Red – these cloths are used for cleaning up after raw product preparation e.g. preparing raw chicken and should be disposed of immediately after use.  Yellow – general washing/ cleaning and sanitising in the kitchen and food prep areas  Green – general cleaning for front of house including bar area and tables  Blue – for washroom and toilet areas Oven cloths  Only use for lifting and handling hot equipment  Never use for cleaning crockery, equipment or utensils  Wash at an industrial laundry or in the business washing machine at 90°c  Discard any oven cloths that have become worn as they can fray and pose a foreign body threat. Colour coded cloths

Safety Assurance March 2016

Food Safety 3.1a