Supervise the cleaning of food premises
Overview
This standard is about the supervision of staff who are cleaning food related premises that include kitchens, food service, food manufacturing, food production and food retailing.
Food manufacturing, production, service and retail premises represent a high risk to public health if not cleaned properly. It is important to ensure staff observe and maintain high standards of personal hygiene throughout the cleaning process. It is important to follow the operator's cleaning specification in the food safety management procedures.
There will be various equipment on food premises, therefore, it is important to ensure that staff take the correct precautions with regard to using personal protective equipment (PPE) and safe power supplies isolation of food production equipment.
Performance criteria
You must be able to:
- ensure staff are familiar with the operator's cleaning specification about food safety management procedures
- advise your staff of the standard of personal hygiene required, how to maintain it and types of health conditions which should be reported before commencing work
- ensure that staff are using the correct equipment, cleaning agents and personal protective equipment (PPE) for the specific cleaning operation
- ensure staff are aware of procedures for isolation of power supplies, dis-assembly, cleaning and re-assembly of equipment
- assess the cleaning which is being undertaken against your organisation's or the operator's food safety management procedures
- ensure that waste and slurry have been disposed of in accordance with your organisation's or operator's procedures
- act appropriately on problems reported to you
- check that staff have left the food area in a clean condition which is safe for use and the equipment has been stored correctly
- ensure appropriate action has been taken where signs of pest infestation have been identified
- provide feedback to the person responsible for the operator's food safety management procedures on any problems
Knowledge and Understanding
You need to know and understand:
- why it is important to follow the operator's cleaning specification about food safety management procedures
- the level of personal hygiene required and how to maintain this
- the types of health conditions which should be reported and the procedures for doing so
- the types of cleaning agents which are suitable for specific cleaning operations and the risks associated with making a wrong choice
- the types of personal protective equipment (PPE) which are suitable for cleaning operations within the food area
- how to isolate the food equipment from power supplies
- the relevant procedures for the dis-assembly, cleaning and re-assembly of food equipment
- the types of problems that may mean the food area cannot be reopened for use
- the types of problems you can deal with within your area of responsibility
- the relevant procedures for the disposal of waste and slurry
- where and how cleaning equipment should be cleaned and stored
- what actions should be taken where signs of pest infestation have been identified
- to whom problems with food safety management procedures should be reported