1. CLEANING & PERSONAL HYGIENE

2. AIMS OF THE TRAINING GUIDE
The aim of this training guide is to provide you with:-
A general overview of areas which should be covered during cleaning
A general overview of personal hygiene
To provide you with a reference point as to which barbox guides are relevant for further information

3. TOPICS Reasons for Cleaning Cleaning and Disinfection
Cleaning Schedules
Waste Disposal
Personal Hygiene

4. CLEANING

5. REASONS FOR CLEANING Pleasant and safe environment Impress customers
Reduce contamination - bacterial hazards
Reduce contamination - physical/chemical hazards
Discourage pests
Legal requirement

6. CLEANING
BARBOX GUIDES FOOD SAFETY - CLEANING AND DISINFECTION CLEANING AND DISINFECTION

7. DETERGENT
REFER TO BARBOX GUIDE
Cleaning and Disinfection

8. DISINFECTANT
REFER TO BARBOX GUIDE
Cleaning and Disinfection

9. SANITISER
REFER TO BARBOX GUIDE
Cleaning and Disinfection

10. PROSECUTIONS

11. CLEANING AND DISINFECTION
Surfaces requiring sanitising:
Food Contact Surfaces
Chopping boards
Work surfaces
Food utensils
Plates
Cutlery
Food processors
Hand Contact Surfaces
Handles
- Door
- Fridge freezer
- Cupboard
Taps
Switches

12. Remember to sanitise cleaning materials, cloths, mops, brushes
CLEANING EQUIPMENT
Remember to sanitise cleaning materials, cloths, mops, brushes

13. CLEANING SCHEDULES
Make sure you implement and maintain daily and weekly cleaning schedules
Record in kitchen log book

14. THE 80/20 RULE OF CLEANING

15. ‘CLEAN AS YOU GO’
Don’t leave all your cleaning until the end!

16. WASTE DISPOSAL Internal bins: Empty regularly Use sack liner
Keep clean
External bins:
Close lids
Convenient position
Secure against pest entry
Keep bins and area clean
Regular collections

17. FOOD HANDLERS

18. BARBOX GUIDE GUIDE TO MANAGING PERSONAL HYGIENE

19. FOOD HANDLERS
HANDS
GUT
Humans are a source of bacteria e.g. staphylococcus aureus
Humans can be a vehicle for cross-contamination

20. WHEN TO WASH HANDS
BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

21. HAND WASHING SINKS Must be provided with - hot and cold water - soap
- drying facilities
Must never be used for food preparation or washing up

22. You need to be able to get to them!
MUST BE ACCESSIBLE…
You need to be able to get to them!

23. HAND WASHING PROCEDURE
BARBOX GUIDE TO MANAGING PERSONAL HYGIENE
Remember - hands are the main vehicle
involved in the transfer of bacteria

24. PERSONAL HABITS Nails short & clean - no false nails
Cover cuts / wounds with waterproof plaster
Jewellery - only sleepers and plain band acceptable, no other body piercing
Do not eat or smoke in food areas

25. PERSONAL HABITS (continued)
Do not spit or blow on glassware and cutlery
Do not test food with your fingers
Do not cough or sneeze over food, bite nails or pick your nose
Copyright Perry Scott Nash Associates Limited 25

26. Remember – it protects the food from YOU!!!
PROTECTIVE CLOTHING
Clean coat, tunic or uniform plus head covering must be…
CLEAN & washable
Put on before handling food
Kept away from outdoor clothes
Not worn on the journey to work
Remember – it protects the food from YOU!!!

27. IF YOU ARE ILL DO NOT HANDLE FOOD
By law employees MUST inform their Manager of:
SEE BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

28. 11 PERSONAL HYGIENE RULES
BARBOX GUIDE TO MANAGING PERSONAL HYGIENE 11

29. LEGAL REQUIREMENT The Food Hygiene Regulations state:
“Every person working in a food handling area shall maintain a high degree of personal cleanliness and shall wear suitable, clean and where appropriate, protective clothing”
Failure to comply can lead to YOU being fined up to £5,000