Stepping into Management Knowledge

Food Safety Training

3.1a

ASK QUESTION TO GROUP: What colour disposable cloths are to be used and for what task? CONFIRM CORRECT ANSWER:  Red – cleaning up after raw product preparation – these must be disposed of immediately after use  Yellow – general washing/cleaning and sanitising in the kitchen  Green – general cleaning for front of house including bar  Blue – for washroom and toilet area Inform team mops and handles are colour coded for the same purpose ASK QUESTION TO GROUP: What must paper towels be used for? CONFIRM CORRECT ANSWER:  Hand drying  Drying equipment and utensils following sanitising  Absorbing spillages ASK QUESTION TO GROUP: How can we prolong the life of our mops and stored them clean? CONFIRM CORRECT ANSWER:  Do not leave in mop bucket full of dirty water  Use clean water for each use, change water during the process when completing heavy cleaning  Wash mop heads in the business washing machine once per week but not with other cloths or clothes  Place in non food area to dry thoroughly after use ASK QUESTION TO GROUP: Where should buckets of dirty water be emptied? CONFIRM CORRECT ANSWER:  Not into a designated food prep sink but directly into an outside drain or specific cleaners sink

Ensure all team are trained in the correct use of chemicals and have signed the COSHH – “safe use of chemicals” Sheet in their induction pack Manager should check that all cleaning is up to standard by doing regular checks weekly and documenting in the relevant business checks

Manager to record the training.

Safety Assurance March 2016

Food Safety 3.1a