Stepping into Management Knowledge

Equipment Safety

4.4

MICROWAVE OVENS

PURPOSE OF THE TRAINING EXERCISE: To ensure that food handlers use and clean the microwaves safely.

TRAINING AIDS:  Company approved detergent, sanitiser and manual pot wash detergent  Clean yellow disposable cloth  Blue Paper Towel

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

ASK QUESTION TO GROUP: Why is it important to clean the microwave every day? CONFIRM CORRECT ANSWER:  If pieces of food debris get stuck on the fan it may cause a fire  To ensure the food is properly cooked  Improve the quality of the food  To ensure the microwave works effectively  It is a legal requirement to keep equipment clean.

Daily cleaning

Remove plastic cover

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 Spray roof, door and sides with detergent  Wipe clean with cloth, scour if required  Ensure hinges and corners are thoroughly cleaned  Spray roof, door and sides with sanitiser, leave for one minute and wipe with paper towel  Wash plastic roof in soapy manual pot wash detergent  Rinse with clean water  Replace lid

Weekly cleaning

In addition to the daily clean the following must be cleaned  Clean vent cover – remove all dust and food debris  Clean filters – remove from bottom of microwave and clean  Move microwave to a separate bench to allow cleaning of area, this will reduce the build up of debris accumulating underneath the microwave Trainer to demonstrate the cleaning of the Microwave Ensure that every team member has listened to the above points and completely understand what is expected of them. EXPLAIN TO THE TEAM: Never operate the Microwave without the ceiling plate in as this acts as a filter for the radiation from the Microwaves

Safety Assurance March 2016

Equipment Cleaning 4.4