When they need to cleaned giving a time by hour (for example, 10:00AM, – 2:00PM and 6:00PM) or general time of day (such as lunch’) By whom they must be cleaned indicating either a staff member by name, or – by job position or job title What is to be used in the cleaning process identifying chemicals and cleaning – equipment that have to be used Detailed cleaning instructions to explain how each item is to be cleaned: this – may include advice on how to dis-assemble an item and re-assemble it after cleaning. Class Activity (1) Handouts – Trainer provides trainees with sample cleaning schedule and cleaning instructions (see Trainee Manual cleaning instructions’) and reads through these with – ‘Sample trainees explaining them and ensuring trainees understand their use. Class Activity (2) Individual Exercise – Trainer asks trainees to identify one food item/area and asks them to produce an effective set of cleaning instructions for the item/area. Trainer analyses instructions and provides constructive feedback, as required. Slide Slide No Trainer Notes Trainer provides trainees with directions for washing eating utensils (crockery and cutlery) by hand: Remove visible food debris for example, scrape the plates – Rinse with warm water to remove loose dirt and loosen other debris – Wash with a detergent to remove remaining dirt and food debris – Rinse again to remove the detergent and debris – Apply a sanitiser to kill bacteria: very hot water may also achieve the same – result Rinse to remove the sanitiser (if recommended by manufacturer of the – sanitiser) Allow to air dry do not dry with tea towels as this may introduce contamination – to surfaces that have just been cleaned and sanitised. Class Activity Demonstration and Practical Exercise – Trainer demonstrates how to wash crockery and cutlery by hand and provides opportunity for trainees to practice same. Slide No Trainer Notes Trainer gives trainees guidelines for washing eating utensils and dishes by machine:
When they need to cleaned – giving a time by hour (for example, 10:00AM, 2:00PM and 6:00PM) or general time of day (such as lunch’) By whom they must be cleaned – indicating either a staff member by name, or by job position or job title What is to be used in the cleaning process – identifying chemicals and cleaning equipment that have to be used Detailed cleaning instructions – to explain how each item is to be cleaned: this may include advice on how to dis-assemble an item and re-assemble it after cleaning. Class Activity (1) – Handouts Trainer provides trainees with sample cleaning schedule and cleaning instructions (see Trainee Manual – ‘Sample cleaning instructions’) and reads through these with trainees explaining them and ensuring trainees understand their use. Class Activity (2) – Individual Exercise Trainer asks trainees to identify one food item/area and asks them to produce an effective set of cleaning instructions for the item/area. Trainer analyses instructions and provides constructive feedback, as required. Slide Slide No Trainer Notes Trainer provides trainees with directions for washing eating utensils (crockery and cutlery) by hand: Remove visible food debris – for example, scrape the plates Rinse with warm water – to remove loose dirt and loosen other debris Wash with a detergent – to remove remaining dirt and food debris Rinse again – to remove the detergent and debris Apply a sanitiser – to kill bacteria: very hot water may also achieve the same result Rinse – to remove the sanitiser (if recommended by manufacturer of the sanitiser) Allow to air dry – do not dry with tea towels as this may introduce contamination to surfaces that have just been cleaned and sanitised. Class Activity – Demonstration and Practical Exercise Trainer demonstrates how to wash crockery and cutlery by hand and provides opportunity for trainees to practice same. Slide No Trainer Notes Trainer gives trainees guidelines for washing eating utensils and dishes by machine:
TG_Comply_with_wp_hygiene_proc_refined.docx