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CLEANING & PERSONAL HYGIENE
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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
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TOPICS Reasons for Cleaning Cleaning and Disinfection
Cleaning Schedules Waste Disposal Personal Hygiene
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CLEANING
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REASONS FOR CLEANING Pleasant and safe environment Impress customers
Reduce contamination - bacterial hazards Reduce contamination - physical/chemical hazards Discourage pests Legal requirement
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CLEANING BARBOX GUIDES FOOD SAFETY - CLEANING AND DISINFECTION CLEANING AND DISINFECTION
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DETERGENT REFER TO BARBOX GUIDE Cleaning and Disinfection
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DISINFECTANT REFER TO BARBOX GUIDE Cleaning and Disinfection
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SANITISER REFER TO BARBOX GUIDE Cleaning and Disinfection
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PROSECUTIONS
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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
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Remember to sanitise cleaning materials, cloths, mops, brushes
CLEANING EQUIPMENT Remember to sanitise cleaning materials, cloths, mops, brushes
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CLEANING SCHEDULES Make sure you implement and maintain daily and weekly cleaning schedules Record in kitchen log book
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THE 80/20 RULE OF CLEANING
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‘CLEAN AS YOU GO’ Don’t leave all your cleaning until the end!
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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
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FOOD HANDLERS
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BARBOX GUIDE GUIDE TO MANAGING PERSONAL HYGIENE
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FOOD HANDLERS HANDS GUT Humans are a source of bacteria e.g. staphylococcus aureus Humans can be a vehicle for cross-contamination
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WHEN TO WASH HANDS BARBOX GUIDE TO MANAGING PERSONAL HYGIENE
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HAND WASHING SINKS Must be provided with - hot and cold water - soap
- drying facilities Must never be used for food preparation or washing up
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You need to be able to get to them!
MUST BE ACCESSIBLE… You need to be able to get to them!
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HAND WASHING PROCEDURE
BARBOX GUIDE TO MANAGING PERSONAL HYGIENE Remember - hands are the main vehicle involved in the transfer of bacteria
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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
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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
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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!!!
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IF YOU ARE ILL DO NOT HANDLE FOOD
By law employees MUST inform their Manager of: SEE BARBOX GUIDE TO MANAGING PERSONAL HYGIENE
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11 PERSONAL HYGIENE RULES
BARBOX GUIDE TO MANAGING PERSONAL HYGIENE 11
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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
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