Stepping into Management Knowledge

Food Safety Training

3.14

HOW TO SANITISE FOOD CORRECTLY

PURPOSE OF THE TRAINING EXERCISE: To ensure that staff with food handlers understand how to sanitise food correctly

TRAINING AIDS:  Company approved food sanitiser and adequate water/ marked sink for dissolving  Food Safety Policy Ref 7.35 Preparation-Sanitising Foods TRAINING METHOD: This training session should be carried out by explaining and demonstrating the procedure by referring to the following training notes. Questions and answers are provided to test understanding. EXPLAIN TO THE TEAM:  All fresh salad vegetables and fruit ( including bar fruit) should be

sanitised prior to use when it is to be consumed raw ( without cooking) with the following exceptions- mushrooms; soft fruit such as Strawberries and Raspberries; Fresh herbs and peeled Onions  Unless they are supplied as a ready to eat item (e.g. bagged lettuce), all raw vegetables and fruit should be treated as if they have been in contact with the soil and therefore contaminated with E.coli 0157  Bacteria E.coli 0157 are invisible to the naked eye, so can easily spread to food without anyone realising.  These bacteria could cause illness and can even kill  All vegetables which are to be cooked should be washed or peeled and washed in clean cold water before cooking

ASK QUESTION TO GROUP: What are the food handler’s responsibilities for sanitising fruit and vegetables? CONFIRM CORRECT ANSWER:  Ensure hands are washed before and after handling raw products even if gloves have been worn  Always keep raw and ready to eat food separate –in separate areas where possible.  Only use the Company approved food sanitiser  Handle raw foods as little as possible, colour coded tongs should be used as often as possible  Discard all packaging of raw products from the food room immediately  Food prep sinks should not be used for any other purpose ASK QUESTION TO GROUP: What PPE do you need for the sanitising process and handling of raw foods?

CONFIRM CORRECT ANSWER:  Disposable blue plastic aprons  Disposable blue plastic gloves Trainer to demonstrate and talk through the following procedure :

Safety Assurance March 2016

Food safety 3.14