Stepping into Management Knowledge

Food Safety Training

3.28

HOW TO TAKE CARE OF THE WOODEN BOARDS

PURPOSE OF THE TRAINING EXERCISE: To ensure that all team members with food handling responsibilities are aware of the procedures to manage wooden boards used for food service

TRAINING AIDS:  Brand cook book

TRAINING METHOD: Explanation and Questioning

EXPLAIN TO THE TEAM: Legislation requires and surface that comes into contact with food to be clean, in good repair and condition, to minimise any risk of food contamination. Managers and team members need to be vigilant in making sure that the equipment is in good condition. Only wooden boards and bowls dictated by the brand and obtained from nominated supplier, should be used.

The wood should be sealed- unsealed wooden items must never be used for food service.

EXPLAIN TO THE TEAM: Wooden items are not ideal to use for food service, so please follow these simple instructions to ensure that everything possible is being done to keep food safe, where the brand offer denotes wooden equipment should be used we must follow some key procedures  Undertake regular checks of all wooden boards and bowls. Discard any that are split, cracked or scored- such damage provides harbourage for bacteria and the item cannot be adequately cleaned.  All wooden items must be checked before every use and discarded if damaged.  Where possible, designate boards for a particular food use, e.g. cheese; bread etc. Use only for that product and store separately to ensure there is no cross over.  Always use a sheet of greaseproof or parchment paper underneath the food, which provides a barrier between the board and the food FOOD MUST NOT COME INTO CONTACT WITH THE BOARD Unfortunately, a wooden item can be hard to keep clean because of the risk of bacteria seeping into the wood grain--it also can stain easily. Keep some key factors in mind when caring for your board, such as proper cleaning, disinfecting and protecting it:  Do not clean wooden items in the dishwasher  The board should be cleaned in hot soapy water, rinsed, sanitised, rinsed and allowed to air dry on racks  All items must be cleaned and sanitised after every use Cleaning Wooden Items

Safety Assurance March 2016

Food Safety 3.28