The items you Any area where food is prepared or Safety point stored needs to be kept clean. Having include will depend Some care have additional on the equipment mini-kitchens on your cleaning schedule kitchens and food preparation areas that is in the will help staff to remember them. that can be used by residents and You might staff, these are sometimes referred want to include How do you do this? to as mini, satellite or service service trolleys, kitchens. trays and other Have you: equipment used Include these mini-kitchens and food added your mini-kitchen(s) to for storage areas on your cleaning your cleaning schedule? food service. schedule, or have a separate cleaning Yes No schedule for them. written a separate You may also want to include who cleaning schedule? is responsible for the cleaning. Yes No This helps to maintain standards of food hygiene in these areas. sure how they have been used Always make sure the mini-kitchen It is very important to clean and beforehand and they may have is before preparing or serving then disinfect work surfaces and harmful bacteria on them. meals, especially if it is also used other areas or equipment that by residents without supervision. come into contact with food, How do you make sure the See the effectively’ Safe ‘Cleaning even if they do not look dirty. mini-kitchen is clean before food is method for advice on cleaning. This is because you cannot be prepared?
Safety point Some care have additional kitchens and food preparation areas that can be used by residents and staff, these are sometimes referred to as mini, satellite or service kitchens. Include these mini-kitchens and food storage areas on your cleaning schedule, or have a separate cleaning schedule for them. You may also want to include who is responsible for the cleaning. The items you include will depend on the equipment that is in the You might want to include service trolleys, trays and other equipment used for food service. Any area where food is prepared or stored needs to be kept clean. Having mini-kitchens on your cleaning schedule will help staff to remember them. How do you do this? Have you: added your mini-kitchen(s) to your cleaning schedule? Yes No written a separate cleaning schedule? Yes No This helps to maintain standards of food hygiene in these areas. Always make sure the mini-kitchen is before preparing or serving meals, especially if it is also used by residents without supervision. See the ‘Cleaning effectively’ Safe method for advice on cleaning. It is very important to clean and then disinfect work surfaces and other areas or equipment that come into contact with food, even if they do not look dirty. This is because you cannot be sure how they have been used beforehand and they may have harmful bacteria on them. How do you make sure the mini-kitchen is clean before food is prepared?
IWcevRUjsySaferfoodbetterbusiness2015.docx