Stepping into Management Knowledge

Food Safety Training

3.3

ASK QUESTION TO GROUP: When must food work surfaces be cleaned and sanitised? CONFIRM CORRECT ANSWERS:  After use.  Between uses if both raw and ready to eat foods comes into contact.(reference the poster)  Whenever they get dirty

.

ASK QUESTION TO GROUP: How long must sanitiser be left on a clean surface for it to kill

bacteria before being wiped off ? CONFIRM CORRECT ANSWER:  60 seconds on pre-cleaned surfaces

EXPLAIN TO THE TEAM: Ensure correct colour coded cloths are used for each surface you are cleaning and sanitising

Kitchen = yellow cloth Bar = green cloth Toilets = Blue cloth

NB.- red cloths are used in the kitchen to clean down after the preparation of raw vegetables and meat

Conclude the training exercise by inviting questions.

Manager to record this training

Safety Assurance March 2016

Food Safety 3.3