Stepping into Management Knowledge

Equipment Safety

4.12

THE DISHWASHER

PURPOSE OF THE TRAINING EXERCISE: To ensure that team members know how to clean the dishwasher safely.

TRAINING AIDS:  Company approved sanitiser and manual pot wash detergent  Clean disposable Yellow cloth

 Green scourer  Rubber gloves

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

ASK QUESTION TO GROUP: Why is it important to clean the dishwasher regularly? CONFIRM CORRECT ANSWER:  To ensure our crockery, cutlery, equipment and utensils are cleaned and sanitised thoroughly at all times, with no food residue remaining on them  It’s a legal requirement EXPLAIN TO THE TEAM:  Ensure machine is switched off before commencing cleaning  Correct company approved chemicals are in use in machine  Ensure water temperature is set to 82ºc

Daily cleaning 

Empty machine Remove filters



 Spray and clean with sanitiser solution  Leave doors open to air dry

Weekly cleaning or as required  Empty machine  Remove filters  Take out arms/sprays and remove nozzles  Wash all of the above in soapy manual pot wash detergent water  Spray inside machine with multi-purpose detergent and wipe clean  Use a scourer for heavy build up  Remove and wash filters in manual pot wash detergent  Replace all elements  For pass through dishwashers ensure behind the sliding door section (between the back of the machine) is cleaned, use a bottle brush to thoroughly clean this area  Ensure Machine detergent, rinse aid and salt are full

Hints and tips  Scrape all food debris from plates before placing into dishwasher  Spray any soiled items with the water spray  Ensure filters are free from food debris  Ensure the machine is always clean inside and out.  Leave open to allow to air dry to reduce odour smells  Energy – ensure baskets are full before commencing wash

Safety Assurance March 2016

Equipment Safety 4.12