Stepping into Management Knowledge

Food Safety Training

3.33

 Wipe down workbenches and sweep the floor in the whole area.  Collect all the fragments with a dustpan and brush.  Put in the external bin immediately.  Do not re-use the area until the Manager has checked it.

ASK QUESTION TO GROUP: Why is it important to check all glass regularly? CONFIRM CORRECT ANSWER:  To ensure any defective glassware is removed and reduce the risk of accidents ASK QUESTION TO GROUP: Where should you place any broken? CONFIRM CORRECT ANSWER:  External bin, wrapped in paper/in a suitable container

Conclude the training exercise by inviting questions.

Manager to record this training

Safety Assurance March 2016

Food Safety 3.33