It is essential that all areas of your kitchen are kept clean at all times to prevent bacteria from spreading.
Handwash basins:
The handwash sink & area must be kept clean at all times. No food or washing up should be left in the sink and you should ensure that soap is in the dispenser and blue roll is available at all times.
Dishwash areas:
These areas must be kept clean and immaculate at all times. All rubbish should be placed in the bin immediately and when bins are full, bags should be securely tied and placed in the exterior bin.
No cups and plates should be piled in the sink and dishwashers and sinks should be thoroughly cleaned and sanitised daily. All cloths should be stored in a sanitiser and hot water solution.
Waste disposal:
All rubbish must be disposed of properly. All bins must be lined with a bag so that no food drops into the base of the bin itself and all bins should be cleaned inside and out regularly and they should not be allowed to overflow.
All bags must be tied securely and taken IMMEDIATELY to the appropriate exterior bin. Lids must be closed on exterior bins at all times. External bins should be emptied regularly and waste must not be allowed to accumulate as this will encourage pests.
Take care when disposing of broken glass or crockery. This should be placed in a separate bin or cardboard box and should be clearly labeled.
Your actions:
1. Keep a log of events if things go wrong, what did you do?
2. Make sure all food handlers are trained on these practices.
3. Make sure that hand basins are convenient, with plenty of soap and hand towels available.
4. Train your team.
