Stepping into Management Knowledge

Equipment Safety

4.3

THE GRILL

PURPOSE OF THE TRAINING EXERCISE; To ensure that team members with responsibilities for cleaning the Grill do this in a safe and hygienic manner.

TRAINING AIDS:  Hygiene Wire Brush  Company approved multi-purpose degreaser and manual pot wash detergent  Disposable yellow cloth and green scourer  Blue Paper towel  Yellow wet floor sign

TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the grill to the group whilst referring to these training notes.

ASK QUESTION TO GROUP: Why is it important to clean the grill every day? CONFIRM CORRECT ANSWER:  If pieces of carbon get stuck onto food being cooked they then could be eaten by a guest causing damage or illness  To ensure the food is properly cooked  Improve the quality of the food  To ensure the Grill works effectively  Reduce the risk of fires  It is a legal requirement to keep equipment clean.

Daily or lightly soiled cleaning

 Switch on for 3 minutes to warm up the grill and then switch off power  Wear the gloves and goggles provided whilst spraying chemical  Using a scourer or scraper remove any heavy carbon deposits  Spray multi-purpose detergent on to external surfaces of grills and leave for 5 minutes  Remove dissolved grease with the yellow disposable cloth  Wipe surfaces with paper towel

Weekly – heavy duty cleaning

 Wear gauntlets, face mask and goggles  Switch off and isolate power  Ventilate room  Protect floor with paper  Remove grill plate/racks  Ensure grill is warmed before cleaning  Spray neat degreaser onto interior surfaces and on deflector plate if fitted  Scrub surfaces with a scouring pad or churn brush to remove soil  Remove excess with paper towel  Rinse all surfaces with clean water  Dry with paper towel

Safety Assurance March 2016

Equipment Safety 4.3