CLEANING & PERSONAL HYGIENE

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

TOPICS Reasons for Cleaning Cleaning and Disinfection Cleaning Schedules Waste Disposal Personal Hygiene

CLEANING

REASONS FOR CLEANING Pleasant and safe environment Impress customers Reduce contamination - bacterial hazards Reduce contamination - physical/chemical hazards Discourage pests Legal requirement

CLEANING BARBOX GUIDES FOOD SAFETY - CLEANING AND DISINFECTION CLEANING AND DISINFECTION

DETERGENT REFER TO BARBOX GUIDE Cleaning and Disinfection

DISINFECTANT REFER TO BARBOX GUIDE Cleaning and Disinfection

SANITISER REFER TO BARBOX GUIDE Cleaning and Disinfection

PROSECUTIONS

CLEANING AND DISINFECTION Surfaces requiring sanitising: Food Contact Surfaces Chopping boards Work surfaces Food utensils Plates Cutlery Food processors Hand Contact Surfaces Handles - Door - Fridge freezer - Cupboard Taps Switches

Remember to sanitise cleaning materials, cloths, mops, brushes CLEANING EQUIPMENT Remember to sanitise cleaning materials, cloths, mops, brushes

CLEANING SCHEDULES Make sure you implement and maintain daily and weekly cleaning schedules Record in kitchen log book

THE 80/20 RULE OF CLEANING

‘CLEAN AS YOU GO’ Don’t leave all your cleaning until the end!

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

FOOD HANDLERS

BARBOX GUIDE GUIDE TO MANAGING PERSONAL HYGIENE

FOOD HANDLERS HANDS GUT Humans are a source of bacteria e.g. staphylococcus aureus Humans can be a vehicle for cross-contamination

WHEN TO WASH HANDS BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

HAND WASHING SINKS Must be provided with - hot and cold water - soap - drying facilities Must never be used for food preparation or washing up

You need to be able to get to them! MUST BE ACCESSIBLE… You need to be able to get to them!

HAND WASHING PROCEDURE BARBOX GUIDE TO MANAGING PERSONAL HYGIENE Remember - hands are the main vehicle involved in the transfer of bacteria

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

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

Remember – it protects the food from YOU!!! 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!!!

IF YOU ARE ILL DO NOT HANDLE FOOD By law employees MUST inform their Manager of: SEE BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

11 PERSONAL HYGIENE RULES BARBOX GUIDE TO MANAGING PERSONAL HYGIENE 11

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