Figure 6 shows the cycles of transmission of micro-organisms. One of the basic principles is to break the cycle by avoiding cross-contamination, which can be achieved by ensuring personal hygiene practices are followed. Proper and regular handwashing is a critical part of any food safety system. You must always wash your hands after:. Daily Cleaning Schedule. Send through dishwasher. Wash down all surfaces with a clean cloth immersed in clean warm water and detergent.
Wipe down all surfaces with a second clean cloth immersed in sanitizing solution ppm chlorine or 28 mL bleach per 4. Allow to air dry prior to reassembly and next use. Remove blade guard. Carefully wash down all surfaces with a clean cloth immersed in clean warm water and detergent. Carefully wipe down all surfaces with a second clean cloth immersed in sanitizing solution ppm chlorine or 28 mL bleach per 4.
Allow air dry prior to reassembly and next use. Cost effective cleaning. Cleaning takes time and costs money. All items must be stored off the floor. Allowing clearance from the floor gives plenty of room for cleaning beneath shelving and equipment. Undertake regular maintenance, for example filling holes and replacing damaged tiles.
Keep only what you need at the food business premises. Implement and display a cleaning schedule so all staff know their cleaning responsibilities. Keep wood out of the kitchen. Wood absorbs moisture, provides a breeding ground for food-borne disease pathogens and cannot be easily cleaned and sanitised.
Wipe down utensils and surfaces with paper towels. Dish cloths tea towels can spread bacteria. If hosing down equipment and surfaces, use a high-volume, low pressure hose. High pressure hoses can splash and spray dirt onto surfaces and create aerosols that may contain and spread pathogens. Last reviewed: Produced by Environmental Health Directorate.
For example, either a separate chopping board must be used or it must be thoroughly cleaned between chopping raw chicken and vegetables. If this is not done, the bacteria from the raw chicken will transfer onto the vegetables and cross contamination of foods will occur. Ensure there are no ways that pests or insects could enter the workplace, through keeping the area clean, using pest control sprays, and covering food appropriately. Store food properly. Identify which foods must be kept at room temperature, which must be refrigerated, and which must be frozen.
This will stop bacteria growing and producing toxins. Ensure you know which food requires washing before it is cooked. For example, fruits and vegetables require washing under cold water before they are prepared. However, there are certain foods which certainly must not be washed, such as raw chicken, as this could spread the bacteria from the chicken across the workspace.
Ensure you cook food to the right temperature. Food safety and hygiene is taken seriously internationally. The catering company have had their license suspended until further notice, whilst the investigation is taking place. The employees responsible for food hygiene at Taj catering will be required to pass a food hygiene officer course if the organisation is going to be allowed to continue.
Stairways and aisles also require adequate lighting. The best way to control spills is to stop them before they happen. Regularly cleaning and maintaining machines and equipment is one way.
Another is to use drip pans and guards where possible spills might occur. When spills do occur, it is important to clean them up immediately. Absorbent materials are useful for wiping up greasy, oily or other liquid spills. Used absorbents must be disposed of properly and safely. Tool housekeeping is very important, whether in the tool room, on the rack, in the yard, or on the bench. Tools require suitable fixtures with marked locations to provide an orderly arrangement.
Returning tools promptly after use reduces the chance of it being misplaced or lost. Workers should regularly inspect, clean and repair all tools and take any damaged or worn tools out of service.
The regular collection, grading and sorting of scrap contribute to good housekeeping practices. It also makes it possible to separate materials that can be recycled from those going to waste disposal facilities.
Allowing material to build up on the floor wastes time and energy since additional time is required for cleaning it up. Placing scrap containers near where the waste is produced encourages orderly waste disposal and makes collection easier. All waste receptacles should be clearly labelled e. Good organization of stored materials is essential for overcoming material storage problems whether on a temporary or permanent basis.
There will also be fewer strain injuries if the amount of handling is reduced, especially if less manual material handling is required. The location of the stockpiles should not interfere with work but they should still be readily available when required. Stored materials should allow at least one metre or about three feet of clear space under sprinkler heads. Stacking cartons and drums on a firm foundation and cross tying them, where necessary, reduces the chance of their movement.
Stored materials should not obstruct aisles, stairs, exits, fire equipment, emergency eyewash fountains, emergency showers, or first aid stations. All storage areas should be clearly marked. Flammable, combustible, toxic and other hazardous materials should be stored in approved containers in designated areas that are appropriate for the different hazards that they pose. Storage of materials should meet all requirements specified in the fire codes and the regulations of environmental and occupational health and safety agencies in your jurisdiction.
Add a badge to your website or intranet so your workers can quickly find answers to their health and safety questions. Although every effort is made to ensure the accuracy, currency and completeness of the information, CCOHS does not guarantee, warrant, represent or undertake that the information provided is correct, accurate or current.
CCOHS is not liable for any loss, claim, or demand arising directly or indirectly from any use or reliance upon the information.
0コメント