Slide Slide No Trainer Trainer continues to explain to trainees techniques to help reduce the likelihood of cross contamination: Storing chemicals separately away from food items – Not wearing food handling clothes to and from work Using disposable towels instead of cloth towels – Changing disposable gloves whenever there would be a need to wash hands – such as in between handling raw high risk food and cooked or ready-to-eat food: gloves should be changed every hour regardless Using colour-coded chopping boards instead of the same board for all foods. – Slide Slide No Trainer Notes Trainer continues to explain to trainees techniques to help reduce the likelihood of cross contamination: Not mixing batches of food use all of one batch and replace with new batch in – cleaned and sanitised containers Refraining from tasting food and replacing the spoon back in the pot, tray Not coughing or sneezing over food or food preparation equipment, utensils or surfaces Cleaning and sanitising knives in between cutting raw high risk foods and cooked or ready-to-eat foods Cleaning and sanitising food preparation benches and equipment that are in constant use at least every four hours Avoiding the use of equipment and materials - including cleaning materials - between other areas of the premises (such as bathrooms and bedrooms) and the kitchen. Slide No Trainer Notes Trainer continues to explain to trainees techniques to help reduce the likelihood of contamination: Repairing surfaces in the food preparation area cracks can harbour – food waste and bacteria Excluding pests and implementing an effective pest control program which – may necessitate the use of a qualified professional external pest control company
Slide Slide No Trainer Trainer continues to explain to trainees techniques to help reduce the likelihood of cross contamination: Storing chemicals separately – away from food items Not wearing food handling clothes to and from work Using disposable towels – instead of cloth towels Changing disposable gloves whenever there would be a need to wash hands – such as in between handling raw high risk food and cooked or ready-to-eat food: gloves should be changed every hour regardless Using colour-coded chopping boards – instead of the same board for all foods. Slide Slide No Trainer Notes Trainer continues to explain to trainees techniques to help reduce the likelihood of cross contamination: Not mixing batches of food – use all of one batch and replace with new batch in cleaned and sanitised containers Refraining from tasting food and replacing the spoon back in the pot, tray Not coughing or sneezing over food or food preparation equipment, utensils or surfaces Cleaning and sanitising knives in between cutting raw high risk foods and cooked or ready-to-eat foods Cleaning and sanitising food preparation benches and equipment that are in constant use at least every four hours Avoiding the use of equipment and materials - including cleaning materials - between other areas of the premises (such as bathrooms and bedrooms) and the kitchen. Slide No Trainer Notes Trainer continues to explain to trainees techniques to help reduce the likelihood of contamination: Repairing surfaces in the food preparation area – cracks can harbour food waste and bacteria Excluding pests and implementing an effective pest control program – which may necessitate the use of a qualified professional external pest control company