bacteria to safe levels. Make sure nominated time’ are adhered to for ‘contact the product being used always use according to manufacturer’s instructions – Deodorants used to control smells and bad odours in bins. The use of – deodorants is not a substitute for proper cleaning but can be used in the to mask objectionable smells while the cause of the problem is being otherwise addressed De-greasers a chemical designed to cut through grease and fatty deposits. – Commonly used in rubbish bins and waste bins to help remove the build-ups present in these containers. Class Activity Guest Speaker – Trainer arranges for a representative from a chemical supply company to visit trainees and: Present samples of cleaning chemicals Describes their use for cleaning in a food premises Demonstrates use Provides manufacturer’s instructions for each chemical Provides Material Safety Data Sheets for each chemical Identify safety operating requirements when using chemicals. Slide Slide No Trainer Notes Trainer provides trainees with relevant definitions regarding ‘cleaning’: By definition, clean means free from visible debris (dirt, food, grime) and free from objectionable odour. The reference to is only relevant when the ‘odour’ definition is applied to rubbish bins All food preparation equipment and surfaces must be kept in a clean and sanitary condition is the removal of visible dirt and debris (including objectionable ‘Cleaning’ odour) either from crockery, cutlery, glasses, equipment or fixtures and fittings (or is the destruction of microbes using either hot water ‘Sanitation’ ‘sanitising’) and or chemicals Cleaning is performed before sanitation This requirement for items to be clean and sanitary applies to chopping boards, bowls, food storage containers, food display equipment, preparation benches, walls and ceilings and anything in the food preparation, or food service area used to prepare, handle, process, serve, display or otherwise come into contact with food Cleaning (using detergent and sanitiser) must occur at least each session’ ‘after it is not acceptable to use an item or surface all day and only clean it once at – the end of the day. It must be cleaned for example after breakfast, after lunch and then again after dinner. Some premises may require cleaning every 4 hours.
bacteria to safe levels. Make sure nominated ‘contact time’ are adhered to for the product being used – always use according to manufacturer’s instructions Deodorants – used to control smells and bad odours in bins. The use of deodorants is not a substitute for proper cleaning but can be used in the to mask objectionable smells while the cause of the problem is being otherwise addressed De-greasers – a chemical designed to cut through grease and fatty deposits. Commonly used in rubbish bins and waste bins to help remove the build-ups present in these containers. Class Activity – Guest Speaker Trainer arranges for a representative from a chemical supply company to visit trainees and: Present samples of cleaning chemicals Describes their use for cleaning in a food premises Demonstrates use Provides manufacturer’s instructions for each chemical Provides Material Safety Data Sheets for each chemical Identify safety operating requirements when using chemicals. Slide Slide No Trainer Notes Trainer provides trainees with relevant definitions regarding ‘cleaning’: By definition, clean means free from visible debris (dirt, food, grime) and free from objectionable odour. The reference to ‘odour’ is only relevant when the definition is applied to rubbish bins All food preparation equipment and surfaces must be kept in a clean and sanitary condition ‘Cleaning’ is the removal of visible dirt and debris (including objectionable odour) either from crockery, cutlery, glasses, equipment or fixtures and fittings ‘Sanitation’ (or ‘sanitising’) is the destruction of microbes using either hot water and or chemicals Cleaning is performed before sanitation This requirement for items to be clean and sanitary applies to chopping boards, bowls, food storage containers, food display equipment, preparation benches, walls and ceilings and anything in the food preparation, or food service area used to prepare, handle, process, serve, display or otherwise come into contact with food Cleaning (using detergent and sanitiser) must occur at least ‘after each session’ – it is not acceptable to use an item or surface all day and only clean it once at the end of the day. It must be cleaned for example after breakfast, after lunch and then again after dinner. Some premises may require cleaning every 4 hours.
TG_Comply_with_wp_hygiene_proc_refined.docx