Write down what went wrong and what you did about it in your diary.
Write down what went wrong and what you did about it in your diary. Write down what went wrong and what you did about it in your diary.
Example of a cleaning scheduleItemWorksurfaceIcemachineSlicingmachineFrequency of cleaningX X After useEvery shiftDailyX WeeklyFill in details of all the items you cleanOtherPrecautionse.g. wear glovesor gogglesEXAMPLETrained staffmembers only.Use blade guardand gloves.Method of cleaning1. Remove any obvious food and dirt.2. Wash the surface with hot soapy water (detergentdiluted according to manufacturer’s instructions)to remove grease and any other food and dirt.3. Rinse with clean water to remove the detergentand loosened food and dirt.4. Apply a disinfectant. Make sure you leave it on forthe contact time recommended by the manufacturer.5. Rinse with clean water to remove the disinfectant.6. Leave to dry naturally or use a cleandisposable cloth.1. Turn off power supply, disconnect lead.2. Wash inside ice machine with hot, soapy waterand rinse with clean water.3. Apply disinfectant, following the manufacturer’sinstructions and rinse.4. Pay particular attention to corners, drainagegrilles, seals and ceilings.5. Wash and disinfect the outside of the machineand handle.6. Leave to dry before switching back on.1. Turn off power supply, disconnect lead.2. Scrape off food and rinse.3. Take apart and wash thoroughly in hot waterand detergent.4. Spray with disinfectant.5. Leave to dry or use a clean disposable cloth.Cleaning termsDetergentA chemical (e.g. washing-up liquid) used to remove grease,dirt and food. Used for general cleaning.DisinfectantA chemical used for disinfecting, which kills bacteria. Checkthat surfaces are clean of grease, dirt and food before youuse a disinfectant.SanitiserA two-in-one product that acts as a detergent and adisinfectant. If you use a sanitiser, make sure youfollow the manufacturer’s instructions.Dilution rateMost cleaning chemicals are concentrated, so you needto add water to dilute them before they can be used. It isimportant to follow the manufacturer’s instructions on howmuch water to use with the chemical. This is the ‘dilutionrate’. If you add too much or too little water, then thecleaning chemical might not work effectively.Contact timeThis is how long a cleaning chemical needs to be left onthe item you are cleaning. It is important to follow themanufacturer’s instructions on contact time for thechemical to work effectively.CL4/09-06
Chilling
- Page 1 and 2: How to use this packWelcome toSafer
- Page 3 and 4: How to use the safe methodsFrontThe
- Page 5 and 6: QuestionsWhat do I do next?Work thr
- Page 7 and 8: Cross-contamination
- Page 9 and 10: Safe method:Personal hygieneIt is v
- Page 11 and 12: Safe method:ClothsCloths can be one
- Page 13 and 14: Safe method:Separating foodsSeparat
- Page 15 and 16: Safe method:Pest controlEffective p
- Page 17 and 18: Safe method:MaintenanceEffective ma
- Page 19 and 20: Safe method:Food allergiesIt is imp
- Page 21 and 22: Safe method:Physical and chemical c
- Page 23 and 24: Cleaning
- Page 25 and 26: Safe method:Cleaning effectivelyEff
- Page 27 and 28: Safe method:Clear and clean as you
- Page 29: Safe method:Your cleaning scheduleA
- Page 33 and 34: Safe method:Chilled storage anddisp
- Page 35 and 36: Safe method:Chilling down hot foodH
- Page 37 and 38: Safe method:DefrostingHarmful bacte
- Page 39 and 40: Safe method:FreezingIt is important
- Page 41 and 42: Cooking
- Page 43 and 44: Safe method:Cooking safelyThorough
- Page 45 and 46: Safe method:Foods that need extra c
- Page 47 and 48: Safe method:ReheatingIt is very imp
- Page 49 and 50: Safe method:Checking your menuIt is
- Page 51 and 52: Safe method:Hot holdingIt is very i
- Page 53 and 54: Safe method:Ready-to-eat foodsIt is
- Page 55 and 56: Management
- Page 57 and 58: Safe method:Opening and closing che
- Page 59 and 60: Safe method:Prove itSometimes you m
- Page 61 and 62: Safe method:Training and supervisio
- Page 63 and 64: Safe method:Suppliers and contracto
- Page 65 and 66: Safe method completion recordTo com
- Page 67 and 68: Diary
- Page 69 and 70: DiaryDiaryName:Business:Address:Sta
- Page 71 and 72: Opening checksYou should do these c
- Page 73 and 74: Staff training record (continued)Di
- Page 75 and 76: Staff training record (continued)Di
- Page 77 and 78: Suppliers’ list (continued)DiaryB
- Page 79 and 80: DiaryFill in details of all the ite
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