Similarly unless you can put equipment like chopping boards knives etc through a dishwasher then you need to be able to clean and disinfect such items by the “2 Sink” method of washing up.
The process is as follows:
1.Pre clean
2.SINK 1 – Wash items in hot soapy water using a brush or cloth.
3.SINK 2 – Put hot water in the 2nd sink and use a chemical disinfectant to the dilution specified by the manufacturer, rinse the items in this water
4.Air dry or use clean paper towel
Remember to ensure that any food stuffs are put away or adequately covered before any cleaning operation commences to ensure that there is no physical contamination of the food from disturbed dirt or dust or from the cleaning materials you are using at the time.
Just like everything else you do in the pub you must make sure you take the time to record your cleaning on a cleaning schedule and review your cleaning procedures and schedule on a regular basis and immediately if a problem occurs as a result of your cleaning programme.
Handwashing
As we covered in the Cross Contamination guide, scrupulous Personal Hygiene is essential in operating a safe food service and one of the main activities that will ensure you minimise the risk of cross contamination etc is proper handwashing.
The 6 Steps To Effective Handwashing are:
- wet the hands thoroughly under warm water and apply liquid soap to the upturned palm of one hand
- rub both hands together to make a lather
- rub one palm across the back of the other hand and fingers and then repeat the process for the other hand
- rub in between the fingers and thumbs of both hands right to the tips and nails
- thoroughly rinse both hands after washing
- dry both hands thoroughly with disposable towel after first turning off the tap with the towel, when drying is complete throw the disposable towel away.
Below is a video provided by popular catering supplier Tork on effective handwashing …
Make sure that your staff and you wash hands before handling any food, especially after using the toilet, taking a break, cleaning, emptying rubbish bins – in fact any activity that might introduce bacteria to the food you are working with.
Glossary of Common Cleaning Terms
You’ll find these terms repeated on many of the cleaning chemicals and solutions you use and you need to understand what they mean:
- Detergent – a chemical such as washing up liquid – used to remove dirt and grease – also used in general cleaning
- Disinfectant – a chemical used to kill bacteria – to be used after surface dirt and grease have been removed with a detergent
- Sanitiser – a chemical that combines the roles of a detergent and a disinfectant – make sure you follow manufacturers’ advice on how and where to use it
- Dilution Rate – some chemicals come to you in a concentrated form, so you need to dilute them for use around the pub and kitchen – follow the manufacturers’ advice on how much water you should use to dilute the chemical concerned (to little and it may be harmful, too much and it won’t work properly) – the dilution rate is the ratio of water to chemical recommended by the manufacturer
- Contact Time – some chemicals require a minimum time in contact with the object or surface they are designed to clean – it’s important to follow the manufacturers’ instructions (too little contact time and the chemical may not work, too much and you may damage what you are cleaning or yourself)
Pay especial attention to the warnings and COSHH advice the manufacturer puts on all your cleaning chemicals, use the right equipment in connection with the chemical (rubber gloves, goggles etc) and know beforehand what you should do in the event of an accident with the chemical you are using (eyewashing, inducing vomiting if swallowed, seeking immediate medical help etc). See my separate article on COSHH for Pubs.
Finally another reason to keep the kitchen clean: the owner of the Plough and Harrow pub in Llansamlet was fined £3,500 for four breaches of food standards regulations and ordered to pay £600 in costs in January 2012 … for 3 counts of lack of cleaning and one count of not keeping adequate records.
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