SITXFSA001_Use_hygienic_practices_for_food_safety_LG_V2-0 (2).pdf

Toilets and hand washing facilities display equipment

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Toilets and hand washing facilities Display equipment (hot and cold display cabinets and containers) Periodical cleaning Storage areas (including internal walls and shelving of dry store, freezer, refrigerators, fixed and portable cool rooms) Walls, ceilings, floors underneath fixed equipment if not accessible normally Ventilators, exhaust fans, canopies and filters Drains and grease traps Degreasing of floors and other surfaces
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SITXFSA001 Use hygienic practices for food safety didasko.com 2013 Edition 45 How do I clean? Cleaning food surfaces, equipment and utensils thoroughly and hygienically involves both cleaning and sanitising. There are six simple steps to cleaning an item properly. Click on the steps to discover what they are. 1. Pre-clean. Scrape, wipe or sweep away food scraps and rinse with water. 2. Wash. Use hot water and detergent to remove any grease and dirt. Soak if needed. 3. Rinse. Rinse off any loose dirt or detergent foam. 4. Sanitise. Use a sanitiser to kill any remaining bacteria. 5. Final rinse. Wash off sanitiser. 6. Dry. Allow to air dry. Remember, the aim of cleaning is to remove all dirt, soiling, food residue and any other sources of contamination from the item being cleaned. What is the difference between cleaning and sanitising? Cleaning removes visible grease, dirt and food residue. Sanitising kills some types of micro-organisms, reducing the number on a surface to a safer level. Heat or chemicals are the two common methods used to sanitise. Items must be cleaned first before sanitising as sanitisers don’t clean and cannot kill bacteria encased in dirt or food still on a surface. Click on the tabs to learn how you can sanitise surfaces and equipment. Heat Hot water is the most common method of sanitising eating and drinking utensils and food contact surfaces. Hot water sanitising can be done manually or mechanically through the use of a glass washer or dishwasher. To achieve an adequate level of sanitation, an item needs to be in contact with 77 °C hot water for at least 30 seconds. Bleach Bleach is a common chemical sanitiser. You must rinse any items sanitised with bleach afterwards, otherwise you could be chemically contaminating any food which comes into contact with the sanitised item. Food-grade sanitisers Food-grade sanitisers do not have to be washed off surfaces after use. The chemicals used do not contaminate food and cause illness. Food-grade sanitisers are recommended for high use items such as chopping boards and bench surfaces but can be used on all types of surfaces.
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SITXFSA001 Use hygienic practices for food safety 2016 Edition 46 In a nutshell The Food Safety Standards state that food contact surfaces and equipment must be cleaned and sanitised before use. What about the linen I use to clean with? Linen used as part of your normal duties and cleaning tasks is one source of cross- contamination if not used and disposed of correctly.
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