Transcript Document
CLEANING & PERSONAL HYGIENE Slide 1 AIMS OF THE TRAINING GUIDE The aim of this training guide is to provide you with:• A general overview of areas which should be covered during cleaning • A general overview of personal hygiene • To provide you with a reference point as to which barbox guides are relevant for further information Slide 2 TOPICS • Reasons for Cleaning • Cleaning and Disinfection • Cleaning Schedules • Waste Disposal • Personal Hygiene Slide 3 CLEANING Slide 4 REASONS FOR CLEANING • • • • • • Pleasant and safe environment Impress customers Reduce contamination - bacterial hazards Reduce contamination - physical/chemical hazards Discourage pests Legal requirement Slide 5 CLEANING BARBOX GUIDES FOOD SAFETY - CLEANING AND DISINFECTION CLEANING AND DISINFECTION Slide 6 DETERGENT REFER TO BARBOX GUIDE • Cleaning and Disinfection Slide 7 DISINFECTANT REFER TO BARBOX GUIDE • Cleaning and Disinfection Slide 8 SANITISER REFER TO BARBOX GUIDE • Cleaning and Disinfection Slide 9 PROSECUTIONS Slide 10 CLEANING AND DISINFECTION Surfaces requiring sanitising: Food Contact Surfaces • Chopping boards • Work surfaces • Food utensils • Plates • Cutlery • Food processors Slide 11 Hand Contact Surfaces • Handles - Door - Fridge freezer - Cupboard • Taps • Switches CLEANING EQUIPMENT Remember to sanitise cleaning materials, cloths, mops, brushes Slide 12 CLEANING SCHEDULES DUE Make sure PACK you implement and maintainKITCHEN dailyCLEANING andSCHEDULE : DAILY DILIGENCE weekly cleaning schedules PREMISES NAME: ________________________________________________ WEEK COMMENCING: ____________________________ Record in kitchen log book Equipment Details Knives Clean & sanitise Can Opener Clean & sanitise Chopping Boards Clean & sanitise Carving Area Clean & sanitise Hand Contact Surfaces Clean & sanitise Tables/Benches Clean & sanitise Wash Hand Basin Clean & sanitise Oven(s) Clean handle & filters Microwaves Clean & sanitise Dishwasher Clean & sanitise Boilers/Steamers Clean & sanitise Fridge/Freezer Seals Clean & sanitise Floors/Drains/Gulleys Remove debris, clean Waste Bins Clean inside & outside Product Used Sun Mon Tues Wed Thurs Fri Sat Sign off daily Food contact surfaces, eg. chopping boards, to be cleaned and sanitised before each use. Temperature probes to be cleaned and sanitised before and after each use. Weekly sign off: ___________________________ Date: _____________ Slide 13 THE 80/20 RULE OF CLEANING Slide 14 ‘CLEAN AS YOU GO’ Don’t leave all your cleaning until the end! Slide 15 WASTE DISPOSAL Internal bins: • Empty regularly • Use sack liner • Keep clean External bins: • Close lids • Convenient position • Secure against pest entry • Keep bins and area clean • Regular collections Slide 16 FOOD HANDLERS Slide 17 PERSONAL HYGIENE BARBOX GUIDE GUIDE TO MANAGING PERSONAL HYGIENE Slide 18 FOOD HANDLERS • Humans are a source of bacteria e.g. staphylococcus aureus • Humans can be a vehicle for cross-contamination GUT HANDS Slide 19 WHEN TO WASH HANDS • BARBOX GUIDE TO MANAGING PERSONAL HYGIENE Slide 20 HAND WASHING SINKS • Must be provided with - hot and cold water - soap - drying facilities • Must never be used for food preparation or washing up Slide 21 MUST BE ACCESSIBLE… You need to be able to get to them! Slide 22 HAND WASHING PROCEDURE • BARBOX GUIDE TO MANAGING PERSONAL HYGIENE Remember - hands are the main vehicle involved in the transfer of bacteria Slide 23 PERSONAL HABITS • Nails short & clean - no false nails • Cover cuts / wounds with waterproof plaster • Jewellery - only sleepers and plain band acceptable, no other body piercing • Do not eat or smoke in food areas Slide 24 PERSONAL HABITS (continued) • Do not spit or blow on glassware and cutlery • Do not test food with your fingers • Do not cough or sneeze over food, bite nails or pick your nose Slide 25 Copyright Perry Scott Nash Associates Limited 25 PROTECTIVE CLOTHING Clean coat, tunic or uniform plus head covering must be… • CLEAN & washable • Put on before handling food • Kept away from outdoor clothes • Not worn on the journey to work Remember – it protects the food from YOU!!! Slide 26 IF YOU ARE ILL DO NOT HANDLE FOOD By law employees MUST inform their Manager of: • SEE BARBOX GUIDE TO MANAGING PERSONAL HYGIENE Slide 27 11 PERSONAL HYGIENE RULES • BARBOX GUIDE TO MANAGING PERSONAL HYGIENE Slide 28 LEGAL REQUIREMENT The Food Hygiene Regulations state: “Every person working in a food handling area shall maintain a high degree of personal cleanliness and shall wear suitable, clean and where appropriate, protective clothing” Failure to comply can lead to YOU being fined up to £5,000 Slide 29