Stepping into Management Knowledge

Food Safety Training

3.4

Let’s discuss how we ensure that the wash hand basins are always kept clean and sanitised and fully stocked with the correct soap and paper towels.

ASK QUESTION TO GROUP : What else can the hand wash basin be used for? CONFIRM CORRECT ANSWER: The correct answer is “ABSOLUTLY NOTHING!” – No defrosting of prawns; no washing lettuce leafs etc. ASK QUESTION TO GROUP: What checks should you make to the wash hand basin every day apart from availability of soap and paper towels? CONFIRM CORRECT ANSWER: That it is clean, particularly the taps, it has a useable plug and that the plug hole is clear of debris. ASK QUESTION TO GROUP: How should the basin and taps be cleaned? CONFIRM CORRECT ANSWER: Sanitised with company approved sanitiser throughout the day. ASK QUESTION TO GROUP: What are the important areas to ensure are cleaned when washing hands? CONFIRM CORRECT ANSWER: Under fingernails which must be short; between fingers and under a plain band wedding ring if worn. ASK QUESTION TO GROUP: Which sinks cannot be used for hand washing and why? CONFIRM CORRECT ANSWER:  Food preparation sinks as food can be contaminated.  Equipment sinks as more bacteria could be picked up than washed off. ASK QUESTION TO GROUP: Where are the supplies of soap and paper towels kept? CONFIRM CORRECT ANSWER: The answer to this question will be specific to your kitchen operation. Make sure all the team know where they will find soap and paper towels to replenish the wash hand basin.

ASK QUESTION TO GROUP: Does our wash hand basin conform to these standards? CONFIRM CORRECT ANSWER: Team to inspect the wash hand basin and agree any improvements

Conclude the training exercise by allowing the trainees to wash their hands correctly.

Manager to record the training

Safety Assurance March 2016

Food Safety 3.4