Stepping into Management Knowledge

Food Safety Training

3.12

HOW TO CLEAN THE ICE MACHINE & ICE MAINTENANCE

PURPOSE OF THE TRAINING EXERCISE: To ensure that team members with responsibilities for cleaning the ice machine and the handling of ice do so in a safe and hygienic manner

TRAINING AIDS:  Bottle of company approved sanitiser

 Clean green disposable cloth and paper towelling  Food Safety Policy Ref. 7.23 Ice and Ice Machines

Training Method This is a practical training exercise. The trainer should demonstrate how to clean the ice machine to the group whilst referring to these training notes NOTE: The exercise should ideally be conducted first thing in the morning. This means that the machine can be turned off after close of business the night prior to the training session. You may wish to store some ice in the freezer in case the ice machine is not fully operational by the lunchtime session. Remember to switch back on after the cleaning has taken place

ASK QUESTION TO GROUP: Why is it important to clean the ice machine regularly? CONFIRM CORRECT ANSWERS:  To prevent the growth of moulds on the machine causing contamination of

the ice, this can lead to illness  Potential risk of prosecution

EXPLAIN TO THE TEAM:  Cross contamination caused by using incorrect methods of ice handling and the regular cleaning and sanitising of the ice machine is important in reducing the risk of contaminating ice served to guests.  Cross contamination is caused by using incorrect methods of ice handling, irregular cleaning and sanitising of the ice machine runs the risk of contaminating ice served to the guest. Therefore regular cleaning (at least one weekly deep clean), sanitising and the correct handling of ice are important to reduce that risk. Demonstrate the cleaning of the ice machine using the following training notes: PROCEDURE FOR CLEANING THE ICE MACHINE:  Unplug the machine and open the hatch and allow the ice to melt and drain away.

 Spray all internal surfaces with sanitiser solution and leave for 60 seconds so that bacteria can be

killed or reduced to a safe level.

 Clean using a clean damp cloth soaked in sanitiser solution. Pay particular attention to the

underside of the cover, the seal around the opening, the chute and any corners ensuring any visible

dirt or mould is removed.

 Rinse with clean water.

 Dry with clean paper towel.

Safety Assurance March 2016

Food Safety 3.12