ChefSafe Flowograms - Cross contamination control
LOOK & DO
RAW PREP AREA
fruit + vegetables
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TWO STAGE CLEAN THE FOOD SINK
CLEAN AREA
USING DETERGENT +
YELLOW CLOTH
SATANIZE AREA
USING A SATANIZING SOLUTION.
SPRAY ON AREA
LEAVE FOR A MINIMUM TIME OF
30 SECONDS
WIPE OVER AFTER CONTACT TIME
USING DISPOSABLE BLUE ROLL
REMOVE CLOTH APRON
PUT ON PLASTIC GLOVES &
WHITE PLASTIC APRON
USING A CLEAN MEASURING
CONTAINER.
MEASURE 20 LITRES OF
COLD WATER INTO FOOD PREP
SINK AND DISSOLVE ONE FOOD SAFE
CHLORITAB.
PUT ALL OF TODAY'S
DELIVERED
FRUIT AND VEG INTO
THE SOLUTION
AFTER BETWEEN 5 AND 15 MINUTES
EMPTY THE SINK AND REFILL WITH
FRESH WATER TO THE SINKS CAPACITY
RE-EMPTY THE SINK WHILST MOVING
THE PRODUCE ROUND, REMOVE FROM SINK
AND DRAIN
PLACE ALL PACKAGING IN PREP AREA BIN
CLEAN AREA WITH DETERGENT + YELLOW
CLOTH
PLACE CLOTH AND GLOVES IN BIN
SATANIZE AREA WITH SATANIZING
SOLUTION
(MIN CONTACT TIME 30 SECS)
WIPE OVER WITH
BLUE ROLL AND DISPOSE
REMOVE AND PLACE IN BIN
YOUR WHITE PLASTIC APRON.
TUB AND LABEL ALL SATANIZED
FRUIT & VEG
WASH HANDS USING BIOLOGICAL
SOAP FOR 3 MINUTES MINIMUM
