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CLEANLINESS AND HYGIENE IN THE FOOD INDUSTRY IS OF UTMOST IMPORTANCE. NASTY MICROBES AND BACTERIA CAN SQUIRM THEIR WAY INTO ANY MEAL, INCLUDING FOREIGN OBJECTS AND CHEMICALS. IN THIS PROGRAM, WE’LL BE LOOKING AT VARIOUS TOPICS SURROUNDING CLEANLINESS AND SANITATION IN THE FOOD INDUSTRY. WHY IS CLEAN...

CLEANLINESS AND HYGIENE IN THE FOOD INDUSTRY IS OF UTMOST IMPORTANCE. NASTY MICROBES AND BACTERIA CAN SQUIRM THEIR WAY INTO ANY MEAL, INCLUDING FOREIGN OBJECTS AND CHEMICALS. IN THIS PROGRAM, WE’LL BE LOOKING AT VARIOUS TOPICS SURROUNDING CLEANLINESS AND SANITATION IN THE FOOD INDUSTRY. WHY IS CLEANLINESS AND SANITATION SO IMPORTANT? HOW TO CLEAN PROPERLY, FOOD SERVICE INDUSTRY CLEANING, FOOD MANUFACTURING INDUSTRY CLEANING, STORAGE AND OH&S. IT’S PRETTY OBVIOUS WHY YOU SHOULD KEEP AN AREA IN WHICH YOU PREPARE OR SERVE FOOD CLEAN AT ALL TIMES. PROPER SANITATION PROCEDURES ARE ESSENTIAL TO THE MANAGEMENT OF FOOD SAFETY FOR INDUSTRY OPERATORS. IT CAN RESULT IN LOSS OF CUSTOMERS, ENCOURAGE POOR EMPLOYEE MORALE, AND OF COURSE POOR FOOD QUALITY. ACCIDENTS CAN HAPPEN IN THE WORKPLACE AND LEGAL ACTION COULD BE TAKEN AGAINST FOOD MANUFACTURERS OR DISTRIBUTORS. CLEANING, AS IN REMOVING NASTY DIRT AND GRIME IS IMPORTANT BECAUSE IT REDUCES HARMFUL MICROBES SUCH AS E. COLI AND SALMONELLA, WHICH CAN POISON PEOPLE WITH DEVASTATING RESULTS. IT ALSO REDUCES THE LIKELIHOOD OF INSECTS AND VERMIN ENTERING THE WORKPLACE BY BEING ATTRACTED TO FOOD WASTE. PETER ZORZI IS AN AWARD WINNING CHEF AND OWNER OF HOLY CANNOLI, AN EXTREMELY SUCCESSFUL CAFE IN MELBOURNE, AUSTRALIA. HERE, HE TELLS US WHY CLEANING IS SO IMPORTANT IN THE FOOD INDUSTRY. FIRSTLY, IT’S PART OF YOUR FOOD SAFETY PLAN. IT’S A REQUIREMENT, ALSO FOR OH&S CONSIDERATIONS AND JUST GENERAL COMPLIANCE. ALSO, I THINK PEOPLE TAKE PRIDE IN WORKING IN A PLACE THAT’S CLEAN RATHER THAN ONE THAT’S DIRTY. BOTH COMMERCIAL AND DOMESTIC KITCHENS CAN BE POTENTIALLY DANGEROUS IF THEY AREN’T REGULARLY CLEANED AND SANITIZED. SPECIAL EMPHASIS NEEDS TO BE GIVEN TO CORRECTLY CLEANING SHARED SURFACES LIKE CUTTING BOARDS, PREPARATION EQUIPMENT AND COOKING DEVICES LIKE MICROWAVES AND OVENS, AND OF COURSE EATING UTENSILS LIKE CUTLERY AND CROCKERY. BY REDUCING MICROBES IN A FOOD INDUSTRY WORKPLACE, FOOD IS LESS LIKELY TO SPOIL FROM INFESTATIONS SUCH AS GROWTH OF BACTERIA, YEASTS AND MOLDS. REMOVING FOREIGN OBJECTS WHICH COULD MAKE THEIR WAY INTO FOODS IS VITALLY IMPORTANT. THIS IS KNOWN AS FOOD ADULTERATION, WHICH CAN HAVE FATAL RESULTS IF SOMEONE IS POISONED. FOREIGN OBJECTS SUCH AS METAL, PLASTIC, BAND AIDS, DEAD INSECTS, HAIR, GLASS, BRISTLES FROM BRUSHES, PARTS OF OLD SCOURS, AND PIECES OF CLEANING CLOTH ARE THE MOST LIKELY CAUSES OF FOOD ADULTERATION. ENSURING THE WORKPLACE IS SAFE FOR BOTH CUSTOMERS AND EMPLOYEES IS FUNDAMENTAL. CLEANING SPILLS STRAIGHT AFTER THEY’VE HAPPENED ENSURES PEOPLE DON’T GET INJURED. ALWAYS CLEAN AS YOU GO. REMOVING WASTE FROM A WORKPLACE WHICH COULD ATTRACT VERMIN OR INSECTS IS A MUST. THE LAST THING YOU WANT IS ANY UNINVITED GUESTS IN YOUR KITCHEN. FOOD INDUSTRY WORKPLACES MUST CLEAN AND SANITIZE AS A PREVENTATIVE MEASURE. WORKPLACES WILL BE MORE EFFICIENT IF KEPT CLEAN AND TIDY. IT ALSO MAKES FOR A MORE PLEASANT ENVIRONMENT FOR STAFF TO WORK IN. IT’S IMPORTANT FOR FOOD CABINETS TO BE CLEAN AT ALL TIMES BECAUSE PEOPLE DO BUY WITH THEIR EYES. IT’S THE FIRST POINT OF CONTACT WITH A CUSTOMER AND THAT’S WHEN YOU REALLY NEED TO GET THEM. THERE’S NOTHING WORSE THAN SEEING A FOOD CABINET THAT’S GOT GREASY FINGERPRINTS AND THINGS LIKE THAT OVER IT. PROPER CLEANING AND SANITATION IS VITAL IN THE FOOD INDUSTRY BECAUSE IT BOOSTS TEAM MORALE, INCREASES CUSTOMERS AND IS A SAFE PRACTICE WHICH MUST BE FOLLOWED. LEGAL ACTION AGAINST A FOOD INDUSTRY BUSINESS MAY OCCUR IF PREMISES ARE NOT PROPERLY CLEANED AND SANITIZED. REMEMBER TO ALWAYS CLEAN AS YOU GO. IT DOESN’T MATTER IF YOU’RE THE MANAGER OR THE KITCHEN HAND. KNOWING HOW TO CORRECTLY CLEAN A FOOD SURFACE OR PREPARATION AREA IS VITAL. CLEANING SHOULD FOLLOW A PLAN WHICH LISTS PROCEDURES ON HOW TO CLEAN AN AREA OR PIECE OF EQUIPMENT CORRECTLY, AND A SCHEDULE TO INFORM EVERYONE WHOSE JOB IT IS TO CLEAN WHAT AND WHEN. KNOWING WHICH CLEANING CHEMICALS TO USE IS IMPORTANT BECAUSE USING THE WRONG ONES CAN HAVE SERIOUS CONSEQUENCES ON EQUIPMENT, BENCH TOPS AND FLOORING. MICHAEL KEYTE FROM JAYSOL EXPLAINS MORE. JAYSOL MANUFACTURES AND DISTRIBUTES CLEANING CHEMICALS TO A RANGE OF INDUSTRIES, INCLUDING FOOD AND BEVERAGE AND THE HOSPITALITY INDUSTRY. IN ADDITION, WE ALSO PROVIDE HYGIENE SERVICES TO SUCH INDUSTRIES AND PRIMARILY THAT’S ABOUT TESTING OF BACTERIA, ET CETERA. IT’S IMPORTANT TO REDUCE HARMFUL FOOD MICROBES FROM A FOOD MANUFACTURING WORKPLACE ESSENTIALLY TO REDUCE THE RISK FOR HUMAN CONSUMPTION, AND BASICALLY THAT’S DONE THROUGH THE PACKAGING, PREPARATION, AND DISTRIBUTION STAGES. HAVING A SIGN LIKE THIS ONE WHICH LISTS INDIVIDUAL CHEMICAL TYPES AND WHAT THEY’RE USED FOR CAN SAVE TIME AND MONEY IN THE LONG RUN. IT SHOULD ALWAYS BE POSITIONED IN A PROMINENT PLACE SUCH AS ABOVE A SINK OR CLOSE TO THE CHEMICAL STORAGE AREA. ALL STAFF MUST BE TRAINED IN CLEANING PRACTICES. SO WHEN CLEANING IN DIFFERENT FOOD ENVIRONMENTS, WHETHER IT BE MANUFACTURING OR HOSPITALITY BASED ENVIRONMENTS, A COUPLE OF THINGS NEED TO BE CONSIDERED. FIRSTLY WHAT IS THE SURFACE, WHAT IS THE CONDITION OF THE SURFACE, AND WHAT ACTUALLY NEEDS TO BE CLEANED OFF IT. AND BASED ON THOSE THREE ESSENTIAL ITEMS, YOU THEN CAN FIGURE OUT WHAT IS THE APPROPRIATE CHEMICALS AND PROCESS TO GET THE BEST POSSIBLE RESULT. TO AVOID CROSS CONTAMINATION, HAVE EACH DETERGENT, CLEANING TOOL AND AREA COLOR CODED. CLEANING PRODUCTS ARE COLOR CODED TO ASSIST IN THE TRAINING PROCESS AND FOR ON-SITE IDENTIFICATION BETWEEN DIFFERENT PRODUCTS. IT’S JUST SIMPLY DESIGNED TO MAKE IT EASIER FOR THE USERS. WITH SO MANY DETERGENTS AND SANITIZERS ON OFFER, IT CAN BE DIFFICULT TO KNOW EXACTLY WHICH ONE TO USE, ESPECIALLY IF YOU’RE NEW ON THE JOB. [ BACKGROUND MUSIC ] SANITIZERS AND DISINFECTANTS REDUCE THE NUMBER OF MICROORGANISMS TO A SAFE AND SATISFACTORY LEVEL. SANITIZERS CAN BE USED AS AN ADDITIONAL CLEANING OR SAFETY STEP, SUCH AS SPRAYING A CUTTING BOARD. THEY SHOULD BE COMMONLY USED ON ITEMS THAT ARE GOING TO COME INTO DIRECT CONTACT WITH CONSUMERS, SUCH AS CUTLERY. THE FINAL RINSE OF A DISH WASHER IS ABOVE 82 DEGREES CELSIUS OR 180 DEGREES FAHRENHEIT, WHICH ALSO HAS A SANITIZING ACTION. SANITIZING CAN BE CONDUCTED AT THE START OF THE DAY, THE END OF THE DAY OR BETWEEN JOBS. CHEMICAL SANITIZING ONLY WORKS ON A VISIBLY FREE SURFACE WHERE ALL FOOD RESIDUES HAVE BEEN REMOVED. DISINFECTANTS ARE NOT TO BE USED IN DIRECT FOOD CONTACT AREAS BUT CAN BE USED WITH CLEANING OUT BINS AND MOPPING DINING AREAS AND TOILETS. THEY OFTEN HAVE A STRONG SCENT ADDED TO THEM WHICH CAN BE PLEASANT BUT WILL TAINT FOOD. THEREFORE, CLEANING PRODUCTS SHOULD BE TOXIC FREE AND NON-TAINTING AND ALSO BE APPROVED TO USE IN FOOD AREAS. BASICALLY A DETERGENT REMOVES GREASE. IT DOESN’T ACTUALLY KILL OFF THE BACTERIA. ON THE OTHER HAND, THE SANITIZER KILLS OFF ALL THE BACTERIA. THE DIFFERENCE BETWEEN A FOOD GRADE SANITIZER AND A NON-FOOD GRADE SANITIZER IS ESSENTIALLY THAT A FOOD GRADE SANITIZER CAN BE USED FOR FOOD MANUFACTURING AND PREPARATION AREAS. SO YOU’VE GOT A BAG OF FOOD SCRAPS AND YOU DON’T KNOW WHAT TO DO WITH IT. WELL, THE FIRST THING TO DO IS TO GET RID OF IT BECAUSE LEAVING FOOD WASTE AROUND THE KITCHEN CAN BE VERY UNHYGIENIC. THIS SHOULD GO INTO A CLOSED BIN AWAY FROM THE WORKPLACE SO THAT IT DOESN’T ATTRACT VERMIN AND INSECTS. IT’S ALSO IMPORTANT TO CONSIDER ENVIRONMENTAL ISSUES WHILST IN THE KITCHEN. DESIGNATING SEPARATE WASTE BINS FOR FOOD SCRAPS, GENERAL WASTE AND RECYCLABLES IS AN EASY WAY TO CONTRIBUTE TO THE HEALTH OF OUR ENVIRONMENT. AND ALWAYS WATCH YOUR WATER USAGE, NEVER WASTE THIS PRECIOUS RESOURCE. GENERAL STEPS FOR CLEANING PLATES, UTENSILS AND EQUIPMENT INCLUDE DRY CLEANING, SUCH AS SCRAPING WASTE INTO A BIN, RINSING, WASHING, RINSING AGAIN, AND THEN AIR OR PAPER TOWEL DRY IT STRAIGHT AWAY, AND SANITIZE IF REQUIRED. WHEN CLEANING EQUIPMENT SUCH AS OVENS OR FRIDGES, MAKE SURE THE POWER IS SWITCHED OFF. REMOVE ALL FOOD AND EQUIPMENT AND MAKE SURE THAT YOU WIPE FROM TOP TO BOTTOM OR OUTSIDE IN. NEVER USE TIMBER-BASED BASED MOPS OR BROOMS, AS THESE CAN BE SUSCEPTIBLE TO SUPPORTING GROWTH OF MICROBES, AND TIMBER SPLINTERS CAN EASILY GET BACK INTO THE FOOD. NEVER USE STEEL WOOL EITHER AS IT CAN SCRATCH EQUIPMENT OR FRAGMENT INTO THE FOOD. ALL HOSPITALITY STAFF MUST KNOW HOW TO CORRECTLY CLEAN THE AREA THEY ARE RESPONSIBLE FOR. AND CLEANING SHOULD ALWAYS FOLLOW A PLAN. KNOW YOUR CHEMICALS AND WHAT EACH CAN AND CAN NOT BE USED FOR. NOW, SHOW ME HOW YOU APPROACH YOUR END OF DAY CLEANING, START OFF WITH THAT. HOW DO YOU REVIEW WHAT NEEDS TO BE DONE AT THE END OF THE DAY? ALRIGHT, WHAT WE DO, FIRST WE NEED TO ASSESS HOW THE DAY’S BEEN, IF IT’S BEEN PRETTY BUSY OR NOT. WE ALWAYS LIKE TO CLEAN AS WE GO ALONG, BUT SOMETIMES IF YOU’RE PRETTY BUSY, THAT’S NOT ALWAYS A PRACTICAL THING. ANYWAY, THE BASIC PREMISE WITH CLEANING IS THAT WE START FROM THE TOP AND WORK OUR WAY DOWN. THE REASON IS DIRT FALLS DOWN SO THERE IS NO POINT DOING THE FLOORS FIRST AND THEN TRYING TO CLEAN YOUR BENCHES ’CAUSE IT WILL ONLY GET DIRTY AGAIN. SO WHAT WE DO FIRST OF ALL, ANY FOOD OR YOU KNOW, FOOD THAT WE HAVE PREPARED THAT NEEDS TO GO AWAY, WE DO THAT. WE PUT IT AWAY IN THE FRIDGE THAT’S WRAPPED AND LABELED, THEN WE– ANY DIRTY DISHES THAT WE HAVE GO INTO THE SINK HERE FOR WASHING AND DRYING. ONCE THEY ARE WASHED– SORRY, THEY GO OUT ON HERE TO BE DRIP-DRIED. NOW THE REASON WE DRIP DRY IS THAT ONE, IT SAVES TIME, AND TWO, IT HELPS REDUCE THE POSSIBILITY OF CROSS CONTAMINATION WITH DETAILS. WE LOOK AT THE BENCHES, ANY LOOSE FOOD SCRAPS OR FLOUR OR THINGS LIKE THAT, WE TAKE OFF WITH THE SCRAPER, THEN WE’LL USE A SPRAY AND WIPE TYPE OF CLEANER. CLEAN THE BENCH, AND AFTER THAT WE’LL SANITIZE IT. ONCE THAT’S DONE, THEN WE PRETTY MUCH ATTACK THE FLOOR. SO GOOD SWEEP, GETTING RIGHT UNDER THE BENCHES AND THEN WE USE THE MOP AND BUCKET AND WE’LL USE A DISINFECTANT AND FINISH OFF WITH THE FLOOR. OKAY. AND SO THE LAST THING YOU DO IS WASTE REMOVAL. PRETTY MUCH, YEAH, BECAUSE IT’S ALW- YOU ALWAYS FIND SOMETHING ELSE AFTER YOU’VE TAKEN THE BIN OUT, SO IT’S GOOD TO TRY AND MINIMIZE DOUBLE HANDLING. SPECIAL APPLIANCES IN A COMMERCIAL KITCHEN NEED SPECIAL ATTENTION, INCLUDING INDUSTRIAL OVENS, FOOD PROCESSORS, FRIDGES, MICROWAVES AND STORAGE CABINETS. SO, WHAT OTHER SPECIAL CLEANING TASKS DO YOU PERFORM AROUND THE KITCHEN? OKAY, THERE’S LOTS OF SPECIAL CLEANING TASKS ACTUALLY. THINGS LIKE THE RUBBISH BINS, IT’S VERY IMPORTANT THAT THEY ARE CLEANED AND DISINFECTED ON A REGULAR BASIS. AND A REGULAR BASIS, HOW OFTEN IS THAT? I WOULD THINK EVERY– ABOUT ONCE A WEEK WOULD BE A GREAT IDEA. WE ALSO HAVE OTHER PIECES OF APPARATUS THAT NEED TO BE CLEANED LIKE THE MIXER AND THE NUT GRINDER. THEY NEED TO BE DONE PROBABLY EVERY 4 TO 8 WEEKS, DEPENDING ON THE AMOUNT OF USE THEY GET. AND REMEMBER TO CLEAN YOUR CLEANING EQUIPMENT TOO AS IT CAN BE A SOURCE OF CONTAMINATION BY SPREADING HARMFUL MICROBES AND FOREIGN OBJECTS THROUGH THE WORKPLACE. AND REMEMBER TO ALWAYS TURN THE POWER OFF BEFORE YOU CLEAN ELECTRICAL EQUIPMENT. LOOSE FOOD ITEMS MUST BE STORED AWAY CORRECTLY AND A SCRAPER USED TO REMOVE FOOD SCRAPS FROM BENCHES. WASH ALL DISHES REGULARLY AND EMPTY BINS EACH DAY. PRONTO E FRESCO, ARE A MELBOURNE-BASED FOOD MANUFACTURING PLANT WHO SPECIALIZE IN HIGH QUALITY ANTIPASTO INGREDIENTS SUCH AS AUSTRALIAN GROWN SEMIDRIED TOMATOES AND FETA-STUFFED OLIVES. THE FACTORY INCLUDES BOTH LOW AND HIGH RISK AREAS WHICH ALL REQUIRE SPECIAL CLEANING PROCEDURES. ANDY ROWELL IS PRONTO E FRESCO’S QUALITY MANAGER. THE MAIN DIFFERENCE BETWEEN A LOW RISK AND A HIGH RISK AREA OF MANUFACTURING PLANTS IS ANYTHING PRODUCING A LOW RISK SIDE HAS A KILL STEP FURTHER IN THE LINE, WHEREAS ANYTHING PRODUCED IN THE HIGH RISK FACTORY HASN’T GOT A KILL STEP AFTERWARDS. SO IN THE CASE OF THIS PLANT HERE, ANYTHING THAT GOES FROM LOW RISK TO HIGH RISK IS SANITIZED WHEREAS THERE ISN’T THAT STEP AFTER HIGH RISK. STARTUP INSPECTIONS ARE AN EVERYDAY OCCURRENCE. EVERY MORNING, THE SUPERVISOR IN THIS AREA DOES A STARTUP INSPECTION THAT BASICALLY CONSISTS OF THE SUPERVISOR STARTING 10 MINUTES BEFORE EVERYBODY ELSE. HE HAS A WALK AROUND THE FACTORY MAKING SURE THAT ALL THE SYSTEMS ARE UP AND RUNNING AND WORKING CORRECTLY. ALL THE SAFETY BUTTONS WORK, ALL THE SAFETY GUARDS WORK, THAT THE HYGIENE OF THE AREA IS OKAY, JUST CHECKING THAT EVERYTHING IS READY FOR THE GUYS TO START. IT’S IMPORTANT TO CLEAN AS YOU GO TO PREVENT WASTE BUILDING UP. ALSO STOP PEOPLE FROM TRIPPING OVER WASTE, AND ALSO FROM A HYGIENE PURPOSES, IT’S GOOD TO REMOVE THE WASTE AS SOON AS POSSIBLE TO PREVENT CONTAMINATION LATER ON. WASTE IS REMOVED FROM THE HIGH CARE FACTORY AS AND WHEN THE BINS ARE FULL. SO THAT’S NORMALLY AND PROBABLY 3 OR 4 TIMES A DAY. THOUGH ALL AREAS ARE CLEANED IN THE FACTORY, SPECIAL AREAS NEED EXTRA ATTENTION. THE MAIN AREAS OF OUR PLANT THAT REQUIRES SPECIAL CLEANING ARE THE FOOD CONTACT SURFACES PURELY BECAUSE THE FOOD IS TOUCHING THEM, AND ALSO SOME OF THE MACHINERY SUCH AS THE CUTTING BLADES WHICH ARE DIFFICULT TO CLEAN, HARD TO REACH AND HARD TO SEE. ALL THE PEOPLE THAT CLEAN THOSE ARE TRAINED SPECIFICALLY IN THAT AREA. AND THEN AT THE END OF EVERY DAY, WE HAVE A DEEP CLEAN WHERE EVERYONE CLEANS EVERYTHING, AND THAT’S THE ONE CHANCE, A WAY TO CLEAN EVERYTHING REALLY WELL. IN ORDER FOR A CLEANING PROCESS TO WORK SUCCESSFULLY, IT MUST BE DONE IN PREDETERMINED STAGES. THE FIRST STAGE OF ANY CLEANING IS TO REMOVE ANY OF THE FOOD DEBRIS THAT’S BUILDUP DURING THE DAY. AND THIS IS ACHIEVED BY USING THE HOT WATER HOSE AND JUST RINSING OFF ANY DEBRIS. [ NOISE ] [ BACKGROUND NOISE ] THE SECOND PART OF ANY CLEANING PROCEDURE IS TO COVER THE WHOLE AREA, TOP AND BOTTOM, WITH A DETERGENT. AND FOR THIS WE USE A FOAM. ONCE WE HAVE FOAMED, WE LEAVE IT FOR ABOUT 10 MINUTES, JUST LET THE DETERGENT WORK ON THE FATS AND OILS AND THE FOOD DEBRIS THAT’S THERE. AND ONCE WE’VE LET IT SIT FOR 10 MINUTES, WE’LL START SCRUBBING IT AND CLEANING IT. SO AS WE’RE CLEANING, WE START FROM THE TOP AND WE WORK OUR WAY DOWN JUST MAKING SURE THAT ANY DEBRIS THAT WE LOOSEN FALLS, AND AS IT FALLS WE’LL CLEAN IT AND KNOCK IT FURTHER. SO EVENTUALLY EVERYTHING FALLS ONTO THE FLOOR. ONCE WE’VE GIVEN IT 10 MINUTES CONTACT TIME AND GIVEN IT A GOOD SCRUB, THE NEXT THING WE HAVE TO DO IS TO REMOVE ALL OF THE DETERGENT BY RINSING WITH HOT WATER. [BACKGROUND NOISE] AGAIN, YOU’RE WORKING FROM THE TOP AND WORKING YOUR WAY DOWN. ONCE WE REMOVED ALL THE DETERGENT, THE NEXT THING WE DO IS SANITIZE. [ NOISE ] AFTER THE CLEANING PROCESS, SWABS MUST BE TAKEN TO ENSURE THAT NO BACTERIA OR FOOD PARTICLES REMAIN ON THE BENCH OR ON EQUIPMENT. TO TAKE A SWAB, THE FIRST THING WE DO IS TO WASH AND SANITIZE OUR HANDS. ONCE WE’VE DONE THIS, WE TAKE A SWAB AND WE CHECK TO MAKE SURE THAT IT’S NOT BEEN DAMAGED OR NOT BEEN USED PREVIOUSLY. TO TAKE A SWAB, WE THEN SWAB A 10 CENTIMETER SQUARE MAKING SURE WE ZIGZAG INSIDE THE SQUARE, ROTATING THE SWAB AT ALL TIMES. WHEN THIS IS FINISHED, IT GOES BACK INSIDE THE CASING, MAKING SURE YOU DON’T TOUCH THE OUTER CASING WITH THE SWAB AND THEN IT CLICKS INTO PLACE. WE THEN RECORD THE POSITION AND THE TIME WE SWABBED AND SEND IT TO LABS. ALSO, WE HAVE 21 DIFFERENT CLEANING STATIONS. ON EACH CLEANING STATION, WE HAVE HOT WATER, COLD WATER, AND DETERGENT WHICH COME OUT AS FOAM. WE USE AQUADET ON SITE IN ALL THE DISHWASHERS, AND WE ALSO USE KILDET AS A SANITIZER IN OUR FOOTBATHS. PROFOAM IS A FOAM THAT WE USE, DETERGENT. WE ALSO USE PROXITANE AS A– AN EXTRA SANITIZER AT SOME POINTS. THROUGHOUT THE SHIFT, THE TOMATOES ARE EMPTIED OUT ON TO THE SORTING CONVEYOR. ON HERE, WE HAVE 3 GUYS THAT TAKE OFF ANY SPOILED GOODS. FROM THERE, IT GETS SANITIZED THROUGH THESE NOZZLES HERE AND HERE, AND THEN IT PASSES ON TO THE SCRUBBING BRUSHES AND THE SCRUBBING BRUSHES REMOVE ANY MORE DEBRIS LEFT OVER FROM THE FIELDS. AGAIN SANITIZING ALL THE WAY AND THEN IT GOES THROUGH THAT WINDOW THERE INTO THE HIGH CARE FACTORY. CLEANING PROCEDURES MUST BE WELL PLANNED AND FOLLOW STEPS WHICH INCLUDE RINSING, FOAMING AND SANITIZING WORK AREAS AND EQUIPMENT. WASTE SHOULD BE REMOVED AS OFTEN AS POSSIBLE AND THE “CLEAN AS YOU GO” RULE MUST BE APPLIED. [ MUSIC ] AS THE HOSPITALITY INDUSTRY GROWS, SO DOES THE RESPONSIBILITY TO MAINTAIN A HIGH LEVEL OF SAFE AND EFFICIENT CLEANING PRACTICES. A MAJOR EXPECTATION IS A CLEAN AND WELL LOOKED AFTER EATING PREMISES WITH FOOD PREPARED IN A HYGIENIC AND SAFE MANNER. BECAUSE OF THIS, THE NEED TO ENSURE THAT CHEMICALS ARE STORED CORRECTLY AND AWAY FROM FOOD IS VERY IMPORTANT IN MINIMIZING CHEMICAL CONTAMINATION. LET’S SEE WHAT PETER USES. WE’VE GOT ABOUT HALF A DOZEN OR SO THAT WE USE. WE HAVE LIKE A GREEN DISHWASHING DETERGENT FOR GENERAL DISHWASHING. THERE’S A SANITIZER THERE FOR DOING BENCH TOPS. THERE’S A GRILL CLEANER FOR DOING EXTRA GREASY THINGS, GRILLPLATES, ET CETERA. AND THE SPRAY AND WIPE WHICH IS LIKE A HARD SURFACE CLEANER. CLEANING PRODUCTS SHOULD ALWAYS BE STORED ABOVE GROUND TO ENSURE NO ONE TIPS THEM OVER. MAKE SURE CLEANING PRODUCTS ARE STORED AWAY IN COOL AND WELL VENTILATED AREAS. ALWAYS KEEP ACIDS AWAY FROM ALKALINE CHEMICALS. AND ADEQUATE STAFF TRAINING IS ESSENTIAL. PEOPLE ARE TRAINED ON HOW TO USE CLEANING CHEMICALS IN A NUMBER OF WAYS. THERE IS ONE-ON-ONE TRAINING, THERE IS SUPERVISOR-BASED TRAINING, THERE IS CLASSROOM OR TRAINING PROGRAMS THAT ARE USED TO TAKE PEOPLE THROUGH THE SAFE USE OF CLEANING CHEMICALS. THERE’RE ALSO OTHER RESOURCES AVAILABLE SUCH AS ONLINE OR DVD STAFF TRAINING. AND BASICALLY THE REASON WHY TRAINING IS IMPORTANT IS ONE, TO ENSURE IT GETS THE DESIRED RESULT. AND TWO, TO ENSURE IT’S– THE USE IS SAFE. IT’S EXTREMELY DANGEROUS TO MIX YOUR OWN CHEMICALS. AND WHEN YOU ARE PREPARING TO CLEAN, ALWAYS ADD THE CHEMICAL INTO THE WATER AND NOT THE OTHER WAY AROUND. ALWAYS FOLLOW A MATERIAL SAFETY DATASHEET OR MSDS TO ENSURE THAT ALL PROPERTIES OF THE HAZARDOUS CHEMICAL ARE CLEARLY ON DISPLAY FOR ALL TO SEE. AN MSDS IS A FORM, SUCH AS THIS ONE HERE, WHICH CONTAINS INFORMATION REGARDING PARTICULAR CHEMICALS. A CHEMICAL SPILL KIT SHOULD BE KEPT ON SITE AT ANY FOOD INDUSTRY BUSINESS. THERE SHOULD ALSO BE ACCESS TO RUNNING WATER CLOSE BY SUCH AS A TAP OR HOSE IN CASE A PERSON GETS CHEMICALS ON THEIR BODY OR IN THEIR EYES. A CHEMICAL SPILL KIT IS A PRIMARY KIT THAT’S USED FOR CONTAINING A SPILL, ESSENTIALLY CONTAINS 2 THINGS. FIRSTLY IS AN ABSORBENT AND SECONDLY IS A NEUTRALIZING SOLUTION THAT SHOULD BE USED AS A FIRST RESPONSE WHEN THERE IS A SPILL. A CHEMICAL SPILL KIT INCLUDES LATEX SURGICAL GLOVES, SAFETY GLASSES OR GOGGLES, APRONS OR GOWNS, PAPER TOWELS, SMALL DISPOSABLE DUST PAN AND BRUSH, ZIPPER SEAL TYPE PLASTIC BAGS, PLASTIC GARBAGE BAGS, SMALL BOTTLE OF DETERGENT CLEANING SOLUTION, AND A COPY OF THE CHEMICAL SPILL PLAN. WHEN STORING CLEANING CHEMICALS, IT’S ADVISED TO FOLLOW THE MANUFACTURER’S INSTRUCTIONS. ESSENTIALLY THE REASON IS PURELY FOR SAFETY, SAFETY OF THE INDIVIDUALS AND THE ENVIRONMENT AROUND. ALWAYS STORE CHEMICALS AWAY FROM FOOD AND ABOVE THE GROUND. HAVE A CHEMICAL SPILL KIT ON SITE AT ALL TIMES. FOLLOW MANUFACTURER’S INSTRUCTIONS AND NEVER MIX CHEMICALS TOGETHER. ALWAYS HAVE A HOSE OR TAP CLOSE BY AS AN EYE AND HAND WASH. CLEANING AND SANITATION IN THE FOOD INDUSTRY IS SOMETHING WHICH CAN’T BE TAKEN LIGHTLY. POOR STAFF MORALE, FOOD POISONING, FOREIGN OBJECTS ENTERING THE FOOD AND EVEN LEGAL ACTION CAN AFFECT A BUSINESS FOR A VERY LONG TIME. BY KEEPING FOOD PREPARATION AND SERVING AREAS CLEAN AND TIDY AT ALL TIMES, A FOOD BUSINESS IS NOT ONLY ENSURING ITS CUSTOMER SAFETY BUT ALSO ITS OWN SAFETY AND SUCCESS.