SRSS Cleaning and Sanitisation Procedure

Transcription

1 SRSS Cleaning and Sanitisation Procedure 1. DOCUMENT CONTROL Management SRSS SMS PROCEDURE System Element Title Cleaning and Sanitisation SMS_FS_PR_020_ Version # & V1 10/08/15 Cleaning and Revision date Owner QHSE Manager Issue date 01/09/15 Approved by QHSE Manager Effective Date 01/09/15 2. REVISION LOG Revision date Version Section number number Description of change Revised by 10/08/15 V1 All New document QHSE Manager 10/08/15 V2 All Review 3. OBJECTIVES This procedure contains information regarding cleaning and sanitation. The HACCP system identifies things that could go wrong (the hazards) at each stage in the food chain, from supplier to service and the practices and procedures (controls) that must be put in place to prevent cross contamination, specifically cleaning and sanitisation. 4. RESPONSIBILITIES Sodexo s Leadership Team has the ultimate responsibility for ensuring that the company meets the requirements of the Food Safety Act 1990, the Health and Safety at Work etc Act 1974 and all relevant regulations. The SRSS Senior Leadership Team and Senior Managers are defined as senior leadership in relation to meeting the requirements of the relevant standards. Effective Date 01/09/15 Page 1 of 7

2 The Quality Manager is responsible for ensuring that the requirements of this procedure are implemented. The Operations Managers are responsible for ensuring that all identification and disposal requirements for waste products are implemented in accordance with specified site requirements. Job site personnel are responsible for ensuring all waste products are processed in accordance with site procedures/instructions requirements. 5. WHAT YOU NEED TO KNOW Legislation: - Food Safety Act 1990 The Food Hygiene (England) Regulations 2013 The Food Hygiene (Scotland) Regulations 2006 The Official Feed and Food Controls (Scotland) Regulations 2009 FSA E. Coli cross-contamination Guidance Procedure It is a legal requirement that all parts of food premises are kept clean. The Unit Manager must ensure that there is an adequate stock of cleaning chemicals and equipment (mops, buckets, brushes, spray bottles etc) suitable for use in food production areas and that cleaning tasks are completed to the appropriate standards. Only approved chemicals should be used on site. Bleach should not be used in any food preparation areas. MSDS sheets and COSHH Assessments should be available for each chemical. Colour coded cloths and equipment for different areas should be used to reduce the risk of cross contamination, (but only if they are kept strictly for each area) RED - Sanitary/toilet areas BLUE - General areas GREEN - Kitchen areas YELLOW Mess Halls/ Dining Rooms Effective Date 01/09/15 Page 2 of 7

3 Cleaning chemical containers and equipment must themselves be kept clean and stored in well organised cleaning cupboards and bunded where possible. All chemicals should be clearly labelled. Particularly in all food preparation areas a high level of cleanliness must be maintained. A clean and clear as you go approach must be implemented and staff must be trained on all aspects of cleaning and sanitising including the correct chemical to use, dilution rates and contact time. Ensure all surfaces that are frequently touched are regularly sanitised, e.g. door and drawer handles, fridge/freezer door handles, light switches, equipment control buttons, switches and dials, can openers, taps, soap dispenser levers, salt and pepper mills, the necks of ingredient and dressing bottles, the telephone, pens, the temperature probe, and mop and broom handles. Preparation surfaces, food-processing equipment, utensils, storage containers, etc. with which food is likely to come into contact must be sanitised after cleaning. Special attention should be paid to chopping boards, knives, slicing machines and food processors. Cleaning Schedules A unit specific cleaning schedule, must be completed to help maintain a high standard of cleanliness. It should be split into daily, weekly and monthly tasks and include: Every surface (walls, floors and, if appropriate, ceiling); all equipment (ovens, fryers, grill, etc); All fixtures and fittings (preparation tables, extract canopy, etc) The method of cleaning The chemicals and equipment to be used Any personal protective equipment (PPE) that must be worn Safety points e.g. isolation of electrical equipment, cool down times for hot equipment such as fryers, hob tops, ranges and griddles Who is to do the cleaning Time of day when cleaning is to take place The frequency of the cleaning The standard of cleanliness required A check by the supervisor/manager that the cleaning has been completed to a satisfactory standard Sanitising Equipment and Surfaces A sanitiser is a chemical that contains both a detergent and a disinfectant. The detergent helps remove grease and food debris, whilst the disinfectant reduces bacteria to a safe level. An adequate supply of an authorised food-safe sanitising chemical, e.g. Ecolab Pro 20, must always be available in every catering unit. All food handlers must be trained to Effective Date 01/09/15 Page 3 of 7

4 make up sanitiser solutions according to instructions on the bulk containers and use them correctly. The correct method of use is: Clean food debris off the surface using a cloth and detergent Spray the surface with sanitiser solution from a labelled hand spray bottle leave it in contact for the specified time period and wipe dry with a disposable paper towel Reusable cloths must not be used as they can re-contaminate the sanitised surfaces Sanitiser solutions may need be made-up daily, depending on its type, and be readily available at each workstation where it should be used throughout the working day. Equipment and utensils that must be sanitised on a regular basis throughout the day include chopping boards, knives, slicing machines, and work surfaces. Food leftovers on crockery, cutlery and utensils shall be scraped into waste container/ waste disposal unit prior to washing. When washing crockery, cutlery and utensils by hand: A double sink unit shall be used. The first sink shall be used for the main wash to remove dirt, grease and stains from crockery and cutlery using hot water between 53C and 60C with an adequate detergent. The washing up water and detergent shall be changed every 10 minutes as a minimum. The operator shall wear protective gloves and apron. Scrapers, scourers and brushes shall be used to remove encrusted food (do not use wire wool). The second sink shall be used for rinsing and removing detergent traces from crockery, cutlery and utensils. Hot water used for rinsing shall be heated to a temperature between 77C and 80C. Sanichlor tablet Baskets and racks shall be used to lift and lower crockery, cutlery and utensils in and out of the rinse sink. Crockery and cutlery shall be left to drain in basket. Pots and pans shall be drained and then stored upside down. Washed items shall be left to air dry or dried with a disposable paper towel (not tea towels). Ensure that all plates are not stacked in a damp condition. When washing crockery, cutlery and utensils in a dish wash machine:- Effective Date 01/09/15 Page 4 of 7

5 The water temperature of the dish wash machine (53C - 60C and rinse 77C - 80 C) shall be checked twice daily and recorded in accordance with the approved method. To allow adequate water circulation, dish wash machines shall not be overloaded. The operator shall ensure that the specified measures of detergent and rinse additives are used for each individual wash. The operator shall ensure that all articles are left to air dry following the rinse cycle. A disposable paper towel shall be used for drying if absolutely necessary. The operator shall ensure that all articles are visually inspected for cleanliness prior to stacking and storage. The dishwasher shall be cleaned after each use in accordance with the specified cleaning schedule. Food storage, preparation and service areas shall be cleaned in accordance with the specified cleaning schedules. Ensure that cleaning materials and chemicals are used for the correct task as per the specified cleaning schedule. The correct quantity of chemicals shall be used in accordance with the specified cleaning schedule. Cleaning chemicals shall NEVER be mixed. Chemicals used for cleaning toilet areas shall be separately identified. Cleaning equipment and chemicals shall not be stored in food rooms or food storage areas. Ensure that the kitchen sink is washed thoroughly should it have been used to clean cleaning equipment. Informal inspection is carried out on a day to day basis supported by a formal inspection and reported each week. Plates, cutlery, glasses, knives, small cooking utensils and chopping boards can be cleaned and sanitised in a variety of ways depending upon the equipment available: Low temperature dishwashers Must be fit for purpose Must be filled with the correct detergent/sanitizer to have an effective sanitising effect. This must be in accordance to the manufactures instructions. High temperature dishwashers Must have the wash and rinse temperatures set at the correct temperatures; C wash cycle, 82 C rinse cycle Effective Date 01/09/15 Page 5 of 7

6 Wash and rinse temperatures must be recorded on the dishwasher temperature record sheet during each shift that it is used Report to the manager if the correct temperature is not achieved. The manager must put in place an alternative method of sanitation and arrange for the machine to be repaired Where wash and rinse temperatures cannot be obtained from the dishwasher i.e. there is no dial or temperature gauge, you must:- Ensure the dishwasher is fit for purpose service and maintain the dishwasher in accordance to the manufactures instructions, use the appropriate setting in accordance to the manufactures instructions The operating instructions, service and maintenance records need to be maintained and made available. Dishwashers should be cleaned on a regular basis. The manufactures instructions should be followed for all dishwasher cleaning, servicing and maintenance requirements. Cleaning of the dishwasher should be included on your unit cleaning schedule. Double sink washing The correct detergent sanitizer must be used Staff must be trained in the double sink method to minimise risk of scalds and burns and to use the wash and rinse sinks correctly. Temperatures in the sinks should be as near to: 60 C wash 77 C rinse as possible Utensils and equipment that have been used for ready to eat foods must be washed first, followed by anything that has been in contact with raw foods. The sinks must be washed and sanitised following contact with any utensils and equipment that have been in contact with raw foods. If correct washing and rinsing is carried out there should be no need for crockery or equipment to be wiped dry. Wiping with reusable fabric cloths may recontaminate clean items The washing up area should be organised so that clean items do not come into contact with dirty items, waste food, or cleaning chemicals. Sanitising Equipment Utensils and equipment washed by hand in sinks, or in low temperature dishwashers (with rinse cycles less than 82 C) need to be washed with an authorised bactericidal detergent. Ensure that the manufacturer s instructions are followed for the bactericidal detergent, in particular that the correct dilution and contact times are used. Utensils and equipment used for ready to eat foods be washed first, followed by anything used for raw foods. The sink must be washed and sanitised following contact with any utensils and equipment that have been in contact with raw foods. Effective Date 01/09/15 Page 6 of 7

7 6. COMPETENCES AND TRAINING What you need to do? The unit manager must ensure that all staff are adequately trained. The type of training given will depend on a number of factors but will be based on one or more of the following categories: Induction Training Legal Training Mandatory On-Job Training Certified Training In order to demonstrate compliance with legal requirements and Due Diligence all training must be recorded on Training Record Cards. 7. RECORD KEEPING What information should be kept? SMS_FS_GU_020_Dishwasher Temperature Control Record_V1 SMS_HS_GU_013a_Area Checklist_V1 SMS_HS_GU_013b_Cleaning Checklist_V1 SMS_HS_GU_013c_Cabin Checklist_V1 8. FURTHER GUIDANCE SMS_HS_PR_028_Chemicals & Chemical Preparations Process_V1 SMS_HS_PR_007_Personal Protective Equipment_V1 Great Cards Effective Date 01/09/15 Page 7 of 7