Stepping into Management Knowledge

Food Safety Training

3.14

PROCEDURE FOR SANITISING FRESH FRUIT AND SALAD :  Thoroughly clean and sanitise the designated food preparation sink, surrounds and drainers before and after use  Use the food sanitiser according to the manufacturer’s instructions.  The food preparation sink should be clearly marked, with permanent marker pen or tape, to easily identify the correct volume of water required for the task  Remove all dirty or damaged leaves etc. and rinse off any soil until the food looks clean.  Stir food items in the sanitiser solution and leave for a minimum of 5 minutes, accurately time the contact time to ensure correct chemical disinfection. Separate leaves on lettuce and similar items.  Drain, refill sink and then rinse food items in fresh clean cold water (use the dedicated rinsing sink if available) using a basket or colander to ensure that the sanitised food does not come into direct contact with the sink. Drain using a sanitised colander.  Store food in sanitised containers and label according to the Day Dot Guide. ASK THE QUESTION: Why is it important to sanitise salad and fruit items? CONFIRM THE ANSWER : They may contain dirt and bacteria that would not be removed with washing in plain water. (The exception to this is pre-packed gas flushed mixed leaves) ASK THE QUESTION: Which items of food do not need to be sanitised? CONFIRM CORRECT ANSWER: Strawberries, Raspberries, Herbs, Mushrooms and peeled onions- all must be washed in clean cold water, agitated in the water then rinsed. This is because the food might be tainted by the chemical. ASK THE QUESTION: Why is it important that the correct dilution of the food sanitiser? CONFIRM CORRECT ANSWER: Too little and the process would not work, too many and the food would taste unpleasant and could be harmful. ASK THE QUESTION: What quick way can we use to ensure the sink is filled to the correct level every time? CONFIRM CORRECT ANSWER: Measure the amount of liquid required and mark the level in the sink ASK THE QUESTION: Why do we immerse food items in the food sanitiser for a minimum of 5 mins? CONFIRM CORRECT ANSWER: To ensure it has sufficient time to work properly ASK THE QUESTION: After immersing in sanitiser solution, why is it important to rinse food items in fresh clean cold water? CONFIRM CORRECT ANSWER : To ensure any sanitiser residue is removed ASK THE QUESTION: Why is it important to use a basket or colander to rinse and drain the clean food? CONFIRM CORRECT ANSWER The clean food must never come into contact with the sink, even if it is sanitised, because there is a risk of contamination ASK THE QUESTION: When should you remove the blue gloves and apron? CONFIRM CORRECT ANSWER : After placing the food into the sanitiser and before handling it when it is clean with the gloves because they may contaminate the food. Conclude by watching the delegate complete the task correctly. Manager to record the training.

Safety Assurance March 2016

Food safety 3.14