Reference no: EM133650208

Pre-operational Hygiene Check (Cleaning and Sanitising Procedure)

This procedure outlines the steps you must follow to ensure that cleaning is satisfactory prior to the start of food production. It applies to each area of food preparation.

Procedure

The Pre-Operational Hygiene Check Sheet is to be completed each day prior to the start of food production
Items and equipment that are to be checked will be listed and examined for cleanliness and state of repair
Where equipment is found to be unclean, it will be cleaned before operations commence. Where evidence of vermin contamination occurs, appropriate action will be taken.
Items needing maintenance should be recorded in the Pre-Operational Check Sheet and reported immediately to manager.

It's Wednesday morning and you are tasked with completing the Pre-Operational Hygiene Check Sheet.

You have completed floors, walls, doors, ceilings and overhead structures. All these areas are clean, free from pests and in a good state of repair.

When you get to the fridge you notice that there is a red light on and the word 'Maintenance' appears on the display panel of the fridge. The fridge temperature is correct on the display panel, and you open the fridge and test the temperature of some food which is all at the correct temp.

Detail in the box below:

What would you do?
What you would write in the Pre-Operational Hygiene Check Sheet 'Action Taken' section?

14.There are many different foods available, with this comes a lot of different ways to handle particular foods safely.

If at any stage you are unsure how to store a food correctly, what should you do?