Stepping into Management Knowledge

Food Safety Training

3.12

ASK QUESTION TO GROUP: How regularly should we clean the ice machine? CONFIRM CORRECT ANSWER:  The ice machine must be deep cleaned and sanitised at least once per week as an absolute minimum or more often if there is any evidence of slime or mould growth

EXPLAIN TO THE TEAM: We must also ensure that the ice scoops and ice buckets are maintained in a safe and hygienic manner:  Only plastic or stainless steel ice scoops are used to remove ice and when not in use should be stored fully immersed in an adequate container of food sanitiser solution which should be changed daily  GLASSES MUST NEVER BE USED TO SCOOP ICE  Use a day dot as a reminder to replace the sanitised water daily  Check the scoop for damage and discard if damaged  It is important to report back if any equipment is defective or procedures not adhered to as it is a legal requirement that we get it right.

ASK QUESTION TO GROUP: What else other than ice can be stored in the ice machine? CONFIRM CORRECT ANSWER:  ABSOLUTLY NOTHING (not bottles of beer or cans for chilling, or food or any other items). ASK QUESTION TO GROUP : How do we ensure that the ice buckets, scoops and tongs are maintained in a safe and hygienic manner?

CONFIRM CORRECT ANSWER:  Clean and sanitised before use.  Regularly cleaned throughout the day  Make sure it is not cracked or chipped. If it is, don’t use it. ASK QUESTION TO GROUP: How must ice be handled behind the bar? CONFIRM CORRECT ANSWER:  Use tongs or a scoop and NEVER your hands or a glass.  Guests must not be allowed to help themselves. ASK QUESTION TO GROUP: What must be done with ice left at the end of service? CONFIRM CORRECT ANSWER:  It must be discarded and never returned to the ice machine.

Manager to check cleaning standards and all cleaning has been recorded accordingly

Manager to record the training

Safety Assurance March 2016

Food Safety 3.12