CLEANING & PERSONAL

HYGIENE

Slide 1

AIMS OF THE TRAINING GUIDE

The aim of this training guide is to provide you with: A general overview of areas which should be covered
during cleaning
A general overview of personal hygiene
To provide you with a reference point as to which
barbox guides are relevant for further information

Slide 2

TOPICS
Reasons for Cleaning
Cleaning and Disinfection
Cleaning Schedules
Waste Disposal
Personal Hygiene

Slide 3

CLEANING

Slide 4

REASONS FOR CLEANING

Pleasant and safe environment

Impress customers
Reduce contamination - bacterial hazards
Reduce contamination - physical/chemical hazards
Discourage pests
Legal requirement

Slide 5

CLEANING
BARBOX GUIDES
FOOD SAFETY - CLEANING AND DISINFECTION
CLEANING AND DISINFECTION

Slide 6

DETERGENT
REFER TO BARBOX GUIDE
Cleaning and Disinfection

Slide 7

DISINFECTANT
REFER TO BARBOX GUIDE
Cleaning and Disinfection

Slide 8

SANITISER
REFER TO BARBOX GUIDE
Cleaning and Disinfection

Slide 9

PROSECUTIONS

Slide 10

CLEANING AND DISINFECTION

Surfaces requiring sanitising:
Food Contact Surfaces
Chopping boards
Work surfaces
Food utensils
Plates
Cutlery
Food processors

Slide 11

Hand Contact Surfaces

Handles
- Door
- Fridge freezer
- Cupboard
Taps
Switches

CLEANING EQUIPMENT

Remember to sanitise
cleaning materials,
cloths, mops, brushes

Slide 12

CLEANING SCHEDULES
Make sure you implement and maintain daily
and weekly cleaning schedules
Record in kitchen log book

Slide 13

THE 80/20 RULE OF CLEANING

Slide 14

CLEAN AS YOU GO

Dont leave all your cleaning until the

end!
Slide 15

WASTE DISPOSAL
Internal bins:
Empty regularly
Use sack liner
Keep clean
External bins:
Close lids
Convenient position
Secure against pest entry
Keep bins and area clean
Regular collections
Slide 16

FOOD HANDLERS

Slide 17

PERSONAL HYGIENE
BARBOX GUIDE
GUIDE TO MANAGING PERSONAL HYGIENE

Slide 18

FOOD HANDLERS
Humans are a source of
bacteria e.g.
staphylococcus aureus
Humans can be a vehicle
for cross-contamination

GUT

HANDS

Slide 19

WHEN TO WASH HANDS

BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

Slide 20

HAND WASHING SINKS

Must be provided with
- hot and cold water
- soap
- drying facilities
Must never be used for food
preparation or washing up

Slide 21

MUST BE ACCESSIBLE

You need to
be able to get
to them!

Slide 22

HAND WASHING PROCEDURE

BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

Remember - hands are the main vehicle

involved in the transfer of bacteria
Slide 23

PERSONAL HABITS
Nails short & clean - no false nails
Cover cuts / wounds with waterproof plaster
Jewellery - only sleepers and plain band acceptable,
no other body piercing
Do not eat or smoke in food areas

Slide 24

PERSONAL HABITS
(continued)
Do not spit or blow on glassware and cutlery
Do not test food with your fingers
Do not cough or sneeze over food, bite nails or pick
your nose

Slide 25
Copyright Perry Scott Nash Associates

25

PROTECTIVE CLOTHING
Clean coat, tunic or uniform plus head
covering must be
CLEAN & washable
Put on before handling food
Kept away from outdoor clothes
Not worn on the journey to work

Remember it protects the food from YOU!!!

Slide 26

IF YOU ARE ILL

DO NOT HANDLE FOOD
By law employees MUST inform their Manager of:
SEE BARBOX GUIDE TO MANAGING PERSONAL
HYGIENE

Slide 27

11 PERSONAL HYGIENE RULES

BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

Slide 28

LEGAL REQUIREMENT
The Food Hygiene Regulations state:
Every person working in a food handling area shall
maintain a high degree of personal cleanliness and
shall wear suitable, clean and where appropriate,
protective clothing
Failure to comply can lead to YOU being fined up to
5,000

Slide 29