Stepping into Management Knowledge

Equipment Safety 4.7

VEGETABLE PREPARATION UNIT (VPU)

PURPOSE OF THE TRAINING EXERCISE: To ensure that team members understand the dangers associated with this equipment and how to clean.

TRAINING AIDS:  Company approved sanitiser, multi-purpose detergent and manual pot wash detergent  Hot water  Rubber gloves  Clean Yellow Disposable Cloth and paper roll.

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

ASK QUESTION TO GROUP : Why is it important the Vegetable Prep Unit is cleaned after every use CONFIRM CORRECT ANSWER:  To avoid the risk of cross contamination  It’s a legal requirement to keep all equipment clean ASK QUESTION TO GROUP: What are the hazards associated with using this piece of machinery CONFIRM CORRECT ANSWER :  Cutting fingers on blades / safety switches failing  Cutting hands if guards not in place

Trainer to demonstrate the cleaning of the VPU.  Ensure machine is switched off  Do not leave the machine unattended whilst cleaning is in progress  Remove all parts and place in soapy manual pot wash detergent  Do not place hood in dishwasher this causes it to go black  Wearing rubber gloves, wash all blades and parts in the hot soapy water, take care whilst washing blades they are sharp  Spray all surfaces with detergent ,Scour to remove heavy debris if required  Wipe clean with yellow cloth.  Follow by spraying sanitiser solution and allow a 1 minute contact time and wipe with paper roll  Allow to air dry  Always wipe from the back of the blade towards the cutting surface to prevent cuts, never run your hand along the cutting blade.

NEVER PLACE ANY OF THE PARTS IN THE DISHWASHER THE CHEMICALS WILL BLUNT THE BLADES AND MAKE THEM USELESS.

Safety Team March 2016

Equipment Safety 4.7