1 cleaning and personal hygiene training guide
DESCRIPTION
HYGIENTRANSCRIPT
Slide 1
CLEANING & PERSONAL HYGIENE
Slide 2
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 3
TOPICS
• Reasons for Cleaning
• Cleaning and Disinfection
• Cleaning Schedules
• Waste Disposal
• Personal Hygiene
Slide 4
CLEANING
Slide 5
REASONS FOR CLEANING
• Pleasant and safe environment• Impress customers• Reduce contamination - bacterial hazards• Reduce contamination - physical/chemical hazards• Discourage pests• Legal requirement
Slide 6
CLEANING
BARBOX GUIDES
FOOD SAFETY - CLEANING AND DISINFECTION
CLEANING AND DISINFECTION
Slide 7
DETERGENT
REFER TO BARBOX GUIDE• Cleaning and Disinfection
Slide 8
DISINFECTANT
REFER TO BARBOX GUIDE• Cleaning and Disinfection
Slide 9
SANITISER
REFER TO BARBOX GUIDE• Cleaning and Disinfection
Slide 10
PROSECUTIONS
Slide 11
CLEANING AND DISINFECTION
Food Contact Surfaces
• Chopping boards
• Work surfaces
• Food utensils
• Plates
• Cutlery
• Food processors
Hand Contact Surfaces• Handles
- Door- Fridge freezer- Cupboard
• Taps• Switches
Surfaces requiring sanitising:
Slide 12
CLEANING EQUIPMENT
Remember to sanitise cleaning materials,
cloths, mops, brushes
Slide 13
CLEANING SCHEDULES Make sure you implement and maintain daily
and weekly cleaning schedules
Record in kitchen log book
DUE DILIGENCE PACK KITCHEN CLEANING SCHEDULE : DAILY
PREMISES NAME: ________________________________________________ WEEK COMMENCING: ____________________________
Equipment Details Product Used Sun Mon Tues Wed Thurs Fri Sat
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
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 14
THE 80/20 RULE OF CLEANING
Slide 15
‘CLEAN AS YOU GO’
Don’t leave all your cleaning until the end!
Slide 16
WASTE DISPOSALInternal 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 17
FOOD HANDLERS
Slide 18
PERSONAL HYGIENE
BARBOX GUIDE
GUIDE TO MANAGING PERSONAL HYGIENE
Slide 19
FOOD HANDLERS
• Humans are a source of bacteria e.g. staphylococcus aureus
• Humans can be a vehicle for cross-contamination
HANDS
GUT
Slide 20
WHEN TO WASH HANDS
• BARBOX GUIDE TO MANAGING PERSONAL HYGIENE
Slide 21
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 22
MUST BE ACCESSIBLE…
You need to be able to get
to them!
Slide 23
HAND WASHING PROCEDURE
• BARBOX GUIDE TO MANAGING PERSONAL HYGIENE
Remember - hands are the main vehicle involved in the transfer of bacteria
Slide 24
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 25
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
Copyright Perry Scott Nash Associates Limited 25
Slide 26
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 27
IF YOU ARE ILLDO NOT HANDLE FOOD
By law employees MUST inform their Manager of:
• SEE BARBOX GUIDE TO MANAGING PERSONAL HYGIENE
Slide 28
11 PERSONAL HYGIENE RULES
• BARBOX GUIDE TO MANAGING PERSONAL HYGIENE
Slide 29
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