Stepping into Management Knowledge

Equipment Safety

4.8

Dry with paper roll



Cleaning the Walk in fridge and freezer

Internal  Remove/move the shelving and racking  Sweep floor 

Spray walls, shelves and ceiling with multi- purpose detergent and clean all surfaces and racking using yellow cloth. Check condenser unit; corners and wall to floor junctions are free from food debris and mould. Rinse cloth in clean water and wipe over.  Apply sanitiser to all surfaces, condenser and spray all shelving with sanitiser allowing 1 minute contact time  Wipe over with paper roll  Ensure fan is clean and free from dust  Mop the floor  Replace shelves, racking and food items ASK QUESTION TO GROUP: Why is it important to clean the fridges and freezers? CONFIRM CORRECT ANSWER:  So the unit works at the correct temperature keeping food safe to eat  It’s a legal requirement  As a stock check for out of date food ASK QUESTION TO GROUP: Why is it important not to overload the fridges and freezers? CONFIRM CORRECT ANSWER:  The cold air won’t circulate properly, the fridge and freezer temperatures will raise causing the food temperatures to raise. ASK QUESTION TO GROUP: Why is it important that all fridge seals are intact and have no splits? CONFIRM CORRECT ANSWER :  To ensure the fridge/freezer doors are firmly closed, this keeps the unit working at the correct temperature. Hints and Tips Do  Check and clean door seals weekly  Clean up any spillages immediately  Regularly check the fans and vents  Defrost freezers regularly and to manufacturers instructions  Check temperatures daily , internal temps weekly  Check stock rotation daily  Check the safe condition of the power lead it can get damaged when fridges and freezers are moved for cleaning.

Don’t 

Overload the units

 Allow fans to become obstructed  Leave the door open – this will increase the air temperature  Put hot food in the unit  Slam the door

Conclude the training exercise by allowing the trainees to clean the units. Manager to check units are clean and temperatures recorded regularly. Manager to record the training

Safety Assurance March 2016

Equipment Safety 4.8