Stepping into Management Knowledge

Equipment Safety

4.8

REFRIGERATORS AND FREEZERS

PURPOSE OF THE TRAINING EXERCISE: To ensure that team members know how to clean fridges and freezers safely

TRAINING AIDS:  Clean Disposable Yellow Cloth and paper roll  Company approved manual pot wash detergent, multi- purpose detergent and sanitiser  White disposable gloves and apron

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

EXPLAIN TO THE TEAM:

Refrigerators are necessary for proper food storage. It is important to make sure your refrigerator and freezers remain clean. Regular stock checks and rotation are important to ensure there is no out of date food being stored. Food that is spoiled may contaminate other foods stored in the refrigerator and freezer, it is important to clean the refrigerator and freezer as often as possible following the MAB cleaning schedule Regular cleaning of your refrigerator and freezer is one of the most important tasks of the Kitchen cleaning process, as this is the place where most of your food is stored and should be carefully maintained.

Cleaning the upright fridges and freezers; chest freezers.

Before commencing cleaning: Ensure all fridges and freezers are switched off and all food is moved to an alternative unit. Ensure the location of the food is recorded on the daily message board.

Internal  Remove the shelves and place in the sink with soapy manual pot wash detergent  Remove all loose debris with a damp yellow cloth, spray detergent and clean all surfaces and seals. Report any damaged seals to the manager  Rinse with water and wipe with paper roll.  Spray the inside of the units with sanitiser - allow a 1 minute contact time  Wipe with paper roll  Allow to air dry  Replace all shelving and food External  Spray external areas with detergent and clean with a yellow cloth. Use a scourer if required and rinse with water  Clean and remove fans and vents removing all dust and debris.  Apply sanitiser and allow a 1 minute contact time

Safety Assurance March 2016

Equipment Safety 4.8