Stepping into Management Knowledge

Food Safety Training

3.1a

Tea Towels  Only use clean tea towels for holding hot crockery or polishing glasses or cutlery  Wash at an industrial laundry or in the business washing machine at 90°c 

Discard any tea towels that have become worn Paper Towels – these must be used for  Hand drying  Drying equipment and utensils following sanitising  Absorbing spillages

Mops, buckets and handles Mops used in MAB are designed to last longer than the other mops they are also more absorbent and provide an easier clean. All mops, buckets and handles should be colour coded and used for the correct task as with the colour coded cloths Red – Kitchen and food prep areas Green – Bar and general front of house duties Blue – Washrooms and toilets Mops and buckets should also be:  Left in a non food area to dry, not outside in an external area as this could cause pest issues  Not left in dirty water over night, rinse off and dry  Dirty water must not be emptied into a food area sink but directly into an outside drain or specific cleaners sink  Empty mop buckets daily and rinse out with clean fresh water  Mops with plastic fittings can be washed in the business washing machine at 90°c, but not with other cloths or clothes  Buckets - Cleaned on a weekly basis as per the kitchen cleaning rota Degreaser heads – specifically designed to remove the dissolved grease from the canopy and any wall surfaces that are difficult to reach i.e. heights that are hard to reach without the use of safety step ladders. Immediately after use wash in hot soapy water using manual pot wash detergent or if very soiled in multi- purpose detergent Place in a non-food area to dry Polishing heads – specifically designed to remove dissolved grease from the canopy and any wall surfaces that are hard to reach i.e. heights that are hard to reach without the use of safety step ladders Immediately after use wash in hot soapy water using manual pot wash detergent or if very soiled in multi- purpose detergent Place in a non-food area to dry Squeegee – specifically designed to remove excess water from floor and aid mopping At the end of each day clean the rubber blades with hot soapy water using manual pot wash detergent removing any debris Place in a non food area to dry. Replace when blades are worn Gong Brush – designed to aid cleaning in fryers and other equipment At the end of each day clean with hot soapy water using manual pot wash detergent removing any debris Place in a non food area to dry. Replace when bristles are worn Spray heads – designed for spraying chemical onto equipment for aid in cleaning i.e. ovens After use remove the spray head from the bottle and replace the bottles screw top, pull through warm water to remove any chemical residue. Dry thoroughly before storing Additional Cleaning Equipment

Safety Assurance March 2016

Food Safety 3.1a