How do I clean properly?
The FSAI guide lists six stages: pre-clean, detergent, clean and rinse, disinfectant, rinse, and air dry. Skipping the pre-clean leaves dirt that stops the disinfectant working.
Clean as you go, and change the cleaning water when it turns cool or dirty.
Keep cleaning chemicals well away from food, in their own storage area.
Remember
- Six stages, in order.
- Fresh water, clean as you go.
- Chemicals stored away from food.
Facts and sources for this section
What does cleaning look like on a normal shift?
Start clean: check that food surfaces, equipment and utensils are clean before you begin, even if the last shift says they cleaned.
Fill and empty mop buckets at the sluice sink, never at a food or hand wash sink. Wring mops out after use and hang them head down to dry.
Follow your cleaning programme and its sign-off sheet. If there isn't time to clean properly, say so; it is a food safety problem, not a personal failing.
Remember
- Check surfaces are clean before you start.
- Mop water goes in the sluice sink only.
- Speak up if cleaning time is too short.
How do I keep pests out?
Pests are rodents, birds, insects and other animals that contaminate food directly or indirectly. They carry bacteria and damage packaging.
Keep doors and windows closed or screened, store food in sealed containers, and tell your manager about droppings, gnawing or insects straight away.
Remember
- Doors and windows closed or screened.
- Food in sealed containers.
- Report any sign of pests at once.
Facts and sources for this section
How do I handle waste?
Put waste in the right bins, keep bins clean and closed, and take waste out at least daily.
Badly kept waste contaminates food and surfaces and brings in pests. Keep bins away from food storage and preparation.
Remember
- Right bin, lid closed.
- Out at least once a day.
- Bins away from food.
Facts and sources for this section
- Remove waste at least daily, and control it so it cannot contaminate food or attract pests. [S3]
What do I check when a delivery arrives?
Check the temperature, that raw and ready-to-eat foods are kept apart, and that packaging is intact. Cans must not be blown, rusty or dented, and everything must be within its date.
Look for signs of pests or contamination. Put anything doubtful aside and tell your manager.
Then get accepted goods into the right storage promptly, chilled food first.
Remember
- Temperature, separation, packaging, dates.
- Reject or set aside anything doubtful.
- Store promptly, chilled first.
Check what you've learned
Three questions from the test, with explanations. Tap an answer.
Question 1 of 3
Your mop water has gone cold and grey. What should you do?
Show the answer
Correct: D, Change it. Change cleaning water when it becomes cool or dirty. [S3]
Question 2 of 3
Which of these helps keep pests out?
Show the answer
Correct: A, Storing food in sealed containers. Pest proofing includes storing food and packaging in sealed containers. [S3]
Question 3 of 3
What should you do once a delivery has been checked and accepted?
Show the answer
Correct: B, Move it to the correct storage promptly. Transfer accepted deliveries to the correct storage area promptly. [S3]