Stepping into Management Knowledge

Food Safety Training

3.28

Oiling your boards: Oiling your boards help to maintain the surface and keep the wood from drying out, on a weekly basis restore the board/ bowl with either Vegetable or Olive Oil:  Boards should be washed prior to oiling and allowed to air dry  Apply oil using a clean soft cloth or blue paper towel  Apply in an even layer over the board  Allow the oil to soak in – overnight if possible  If the boards feel sticky or wet following the drying process remove any excess with a clean cloth

ASK QUESTION TO GROUP: How often should wooden boards be checked? CONFIRM CORRECT ANSWER: Regularly- a visual check should be done every time it is cleaned

ASK QUESTION TO GROUP: What must be done with any that are cracked or split? CONFIRM CORRECT ANSWER: They must not be used and thrown away

ASK QUESTION TO GROUP: How should the wooden boards be cleaned? CONFIRM CORRECT ANSWER: Not in a dishwasher. Clean all food debris from the board and wash in hot soapy water, rinse, sanitise, rinse again and air dry on racks ASK QUESTION TO GROUP: Why is important to provide a barrier between the board and the food CONFIRM CORRECT ANSWER: Greaseproof paper is used to ensure that there is not chance of contamination from bacteria that may be present in the wood

Manager to record training and ensure all wooden equipment is being checked regularly

Safety Assurance March 2016

Food Safety 3.28