Provide safe single-use items
Single-use items need to be carefully managed to protect the health and safety of customers. Examples of single use items include:
Protect single use items from damage
Some of these items are used by customers to eat from or with. Other items, such as sugars and jams are actually eaten. These items need
to be kept in a safe environment which protects from damage and
contamination. They need to be checked on delivery for damage or
contamination, stored in the appropriate place to maintain
this condition and managed when placed out for customer use.
When placing out for customer use, small quantities need to be placed out at a time. Staff need to be allocated the task of checking single-use supply items are kept in the public area in an appropriate area in an appropriate manner.
When placing out for customer use, small quantities need to be placed out at a time. Staff need to be allocated the task of checking single-use supply items are kept in the public area in an appropriate area in an appropriate manner.
Do not reuse items intended for single use
Single use items are designed to be used ONCE. After use they need to be disposed of. Some people get tempted to return sugar sachets from a customer's tray if they have not been used. This is incorrect. Once a single use item has been handled by a customer, it is considered used. Something may have been spilt on it, but is not visible therefore you cannot be sure of the safety of the item.
Dispose of:
Dispose of:
- opened sugar and jam condiment sachets.
- Straws or spoons which have plastic or paper containers that are opened or torn
- the item has split food or drink
Maintain a clean environment
This extends to commercial kitchen areas, bar areas, tea & coffee stations, customer waiting rooms, and lounge rooms. All areas where food and beverage items are prepared stored or served must be carefully maintained. All food prep surfaces equipment & utensils used must be regularly cleaned and sanitized during foo-handling processes. Maintenance of a clean environment may include the removal of:
- Food waste: all food scraps need to be disposed of quickly and efficiently, in the appropriate disposal bin
- Grease: hot water, detergents and sanitiser for general cleaning of surfaces, a de-greaser may be required to remove difficult grease
- Dirt: all surfaces, from bench tops to walls, floors, ceilings fans and heaters must be continually wiped and/or dusted to remove dirt
- Animal or pest waste: prevent this as must as possible; however if it does occur, all waste must be cleaned away using protective items such as disposable gloves. The affected are must then be sanitised and pest control must be checked.
Questions:
how do you clean?
Contents of you-tube clip
how do you clean?
Contents of you-tube clip
- Why is cleanliness and sanitation important? 0:00
- How to clean properly 4:44
- Food service Industry cleaning 10:40
- Food manufacturing Industry cleaning 13:39 - (DO NOT WATCH- low risk and high risk hazards) - watch summary 18:46
- Storage and WH&S- 19:10
Clean and sanitise equipment, surfaces and utensils
The
food prep, stores and public areas as well as
equipment, utensils and surfaces used in
hospitality establishments must be continually cleaned and sanitized.
This ensures the removal of dirt and dangerous bacteria (Chapter 8 textbook detail).
Role of the food handler: is to ensure all food and beverages are presented to customers in a safe and hygienic manner.
Maintaining hygiene is done by:
Role of the food handler: is to ensure all food and beverages are presented to customers in a safe and hygienic manner.
Maintaining hygiene is done by:
- following cleaning schedules
- maintaining kitchen utensils, equipment and food- service items
- storing kitchen utensils, equipment and food-service items correctly
Use appropriate containers
Cleaning chemicals need to be kept in appropriate containers, clearly labelled either contents, method of use and 1st aid treatments. Accidents have occurred in commercial establishments where dangerous cleaning chemicals have been stored in food or drink containers and unaware staff have incorrectly used the chemical.
Identify and report any equipment that requires cleaning or maintenance
Its everyone's responsibility to report equipment identified as requiring cleaning or maintenance. You need to report to you supervisor or manager so the equipment can be cleaned repaired or maintained, preventing possible food accidents or food contamination.
The maintenance and safe operation of equipment to ensure cleanliness may involve the:
Calibration: To check, adjust, or determine by comparison with a standard
The maintenance and safe operation of equipment to ensure cleanliness may involve the:
- Removal of: food, waste, grease and dirt
- Removal of animal or pest waste and cleaning of the affected area
- Re-calibration of measurement and temp controls.
Calibration: To check, adjust, or determine by comparison with a standard
Dispose of any damaged eating utensils
Any eating utensil that is damaged must be disposed of including; chipped or broken cups and other crockery items, cracked glasses and sharp edges on cutlery or food-handling utensils. Danger's include: the customer being cut and cracks holding bacteria causing food contamination.
Ensure food handling areas are free from animals and pests
All food handling areas need to be free from animals and pests. Establishments may complete pest eradication themselves or employ pest exterminators. Pests include mice, rats, cockroaches and flies.