Stepping into Management Knowledge

Food Safety Training

3.3

CLEANING & SANITISING WORK SURFACES

PURPOSE OF THE TRAINING EXERCISE: To ensure that all food handlers with responsibilities for cleaning & sanitising work surfaces perform the task effectively and in a safe and hygienic manner. TRAINING AIDS:  Bottle of correctly diluted company approved sanitiser and multi-purpose degreaser  Clean disposable cloth and paper towelling  Two stage clean poster  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 whilst referring to the notes.

ASK QUESTION TO GROUP: Why is it important to clean and sanitise work surfaces regularly? CONFIRM CORRECT ANSWERS:  To prevent the growth of bacteria  To prevent contamination of other foods, which could make guests ill  Potential risk of prosecution .

EXPLAIN TO THE TEAM:  Cross contamination is caused by the transfer of bacteria from a contaminated food to a non contaminated food.  The regular cleaning and sanitising of work surfaces is a “Critical Control” in reducing the risk of contaminated food being served to guests.  When cleaning work surfaces after the preparation of raw meat it is vital that the two stage clean is followed due to the high risk of cross contamination.

LETS DO THE JOB PROPERLY (demonstrate as you discuss each point)

 Remove loose soil and debris with the correct colour coded damp cloth or paper towel. Apply detergent to the surface and clean thoroughly. Rinse cloth and wipe again.  Spray sanitiser liberally on to the surface and allow at least 60 seconds contact time to allow it

time to kill the bacteria or reduce it to a safe level.  Use a paper towel to wipe over and allow to air dry  Pay particular attention to the sides of the work surface.

Safety Assurance March 2016

Food Safety 3.3