Monitor the effectiveness of programs

Supervisors of the coffee shop should always ensure that the area is clean. Follow ups on the master cleaning schedule should be done to ensure that the cleaners and store owners are doing their jobs in cleaning. If master plan is not working efficiently, supervisors should modify and change the plan to allow work to be done properly.

Allowing the employees to give feedback will help with the progress of the master plan, so things will go smoothly without any unhappy workers.

Supervisors should conduct random spot checks to ensure that the programm is being followed an that they are doing a good job.

METHODS OF PROPER CLEANING AND SANITIZING

 

As our establishment is a coffee shop and run by a small management, the methods of cleaning should be efficient and not too complicated as employers that are hired could be careless when handling products that contains high level of chemical that when not handled properly, the user could be in high risk.

An averaged-size clean sponged are used. Make sure that sponges are restock whenever the stalls are short of them as reusing a soiled and greased sponges are not ideal.

Separate sponges that have different usage. For example, when cleaning the wok and utensils should not mix with the toilet sponges and also the main cutlery and plates for customers. This is due to:

1) Wok and cooking equipment are usually high content of carbon and oil.
2) Toilet contain high numbers of bacteria

Methods of cleaning should be manual. This is because manual cleaning do not need a high content of chemical in a detergent and definitely do not waste detergent usage. Simple methods like when using equipment like blenders, meat grinders, slicers:

1) Soaking in warm water increases the effectiveness of cleaning just before scrubbing
2) Disconnect the power (if any) to the equipment to prevent electrocution
3) Disassembling equipment to allow access of the detergent solution to all parts
4) Use a plastic scraper to clean equipment parts and remove food debris that has accumulated under and around the equipment
5) Scrape all dirt and soil into the trash
6) Wash, rinse and sanitize the removal parts
7) Wash the remaining parts of equipment from top to bottom using clean cloth, brush and warm, soapy water
8) Rinse thoroughly with fresh water and a clean cloth
9) Swab or spray a chemical sanitizing solution onto all food-contact surfaces
10) Ensure that all parts are drained and air dry
11) Reassemble the equipment
12) Re-sanitize any food contact surfaces that might have been contaminated due to handling when the equipment was being reassembled.

Master Cleaning Schedule

-What/ Who/ When/ How

1.What: Cleaning should be done daily to maintain cleanliness.

2. Who: toilet cleaners and shop owners are responsible for the task.

3. When: Cleaning could be done during the afternoon around 3 to 4 pm and at night where there will be lesser customers.

4. How: Toilet cleaners should ensure that the floor of the toilets and cubicle are not wet and dirty.

              

Shop owners should ensure that the floor surrounding their shop and own shop to be clean and dry, also their working area to be kept clean.

Types of cleaning agent that can be used

For toilet cleaning, the detergent should have anti-bacterial effect, able to remove stains and dirt.
For floor cleaning of shops, detergent should have anti-bacterial effect, highly effective in grease, stains and dirt
As our establishment is unable to afford expensive cleaning agent, cheaper ones are to be used instead.

Appropriate cleaning quality

1. All waste bins to be emptied in the morning, clean both outside and in, and have a clean bin liner fitted. The bins are to be emptied a second time in the afternoon.
2. Internal hard floors in a clean and highly polished condition, free from accumulations of dust, fluff, dirt and other debris, left clean, dry and smear free.
   
3. All cleared Sinks, draining boards and worktops to be kept spotlessly clean. All external surfaces of kitchen equipment including fridges, kettles, coffee machines and microwaves to be kept in a clean and hygienic condition.
   
4. All toilet replenishments should include the emptying of bins and re-clean all surfaces; sanitary ware and any other areas that have been recently soiled.

Cleaning&Sanitation : Cleaning needs of equipment/tools/surfaces

Select tools&cleaning agents according to needs.

Using Bleach and water

• Bleach mixed with water is one of the most effective ways to deep clean utensils and other equipment used in making espresso based beverages. 
• After washing the utensils in hot soapy water, soak them in the bleach and water solution for a minimum of 15 seconds (create the solution by using 2 tablespoons of bleach for every gallon of water).
• Allow the utensils and equipment to air dry. 
• This method will effectively kill bacteria or viruses that can potentially develop with the use of dairy products. 

 

Using Vinegar 

• Vinegar can be used to clean any stainless steel appliances used in coffee shop.
• It will effectively removed grim and oily buildup on equipments
• It will also restore the natural luster and shine to all of the stainless steel and glass equipment.
• Undiluted vinegar can be applied to surfaces with paper towels. Use it in coffee urns, the exterior of an espresso machine and other equipment such as blenders.
  

Smoking

In rooms containing open food or whilst handling open food, smoking is strictly not allowed. The reason is because smoking encourages coughing which leads to infections and contamination, it also causes an unsatisfactory working environment for non-smokers and lastly, food contamination may orrur when the fingers touch the lips during smoking. Cigarette ends may drop into the food and the ends contaminated with saliva may be placed on the work bench. The no smoking sign must be displayed clearly.

Personal Hygiene in Nose, Mouth, Ears

Every time you cough or sneeze, it carries droplet infections that go a considerable distance. Therefore, staff with very bad colds should not handle food as it is spread through the air. Hands should be washed after you blow your nose with a single-use paper hankerchief rather than a soiled hankerchief.

While working, you should not eat sweets.

Spitting can result in food contamination therefore spitting is strictly forbidden.

Staff with ear or eyes discharge should not handle food as it may go into the food and contaminate them. 

Personal Hygiene in Hair

I bet most of you do not know that our scalp actually contains pathogens such as Staphylococcus aureus. It is a good practice to shampoo your hair regularly if you are working in a food establishment because pathogens can easily get into the food that you are preparing. Hair should be completely covered with suitable head coverings such as hairnets, helmets and hats.

If you need to adjust your head covering or comb your hair, if should be done in the cloakrooms before putting on protective clothing. This is to prevent hair from dropping onto protective clothings and then transferred into food. Hairgrips and clips are not allowed.

PERSONAL HYGIENE THE SKINS

  

We are aware that having injuries are not something that we are immune to. Especially when it happens in the food establishment areas. It is therefore a strict precaution needs to be clear to the employees on what they should do when the are having minor or not so minor injuries.

Here are some of the safety precautions:

1) Do not handle foods after getting cuts, boils, skin infections or septic spots

2) Wounds should be fully covered with detectable waterproof plasters (green or blue) immediately to prevent it from being infected
3) Go to the first aid kid and check if there's any medicated cream to ease the burn if any

4) It may not sound like a curing method but more of a prevention method. Ensure that each employee is properly dressed for work 

5) Loss of dressings needs to be reported as soon as possible

PERSONAL HYGIENE THE HANDS

       

It is definitely a must to ensure that your hands are clean before proceeding to any food establishments. Hands are prone to be contaminating food with pathogens if they are not properly cleaned. Keeping fingernails short and clean without using any nail polish is the first step. The second essential step is to wash hands thoroughly and regularly.

         X    X 

Here are few of the lists of the critical timing to wash hands:

1)     Before handling food

2)     After touching raw food and proceeding to touch ready-to-eat foods

3)     After throwing waste

4)     After packaging of food

5)     After going to the restroom

During hand washing, ensure that

1)     Water is warm (45-49°C)

2)     No perfumed liquid/gel/foam soap

a.      Just simple anti-bacterial soap will do!

3)     Dry hand properly by:

a.      Disposable paper towels

b.     Warm air

c.      Linen cabinet towels

ROLES OF MANAGEMENT

-Provide a hygienic working environment

-Close supervision to ensure staff always wash their hands before handling foods.

-Provide adequate resources to facilitate practice of good personal hygiene
 -Protective clothing
 -Liquid soap, paper towel, cleaning time
 -Wash-hand basin at the entrance of food room

The Don'ts

- Do not open bags or pick up sheets of wrapping paper with wet fingers

- Do not nose pick

- Do not scratch head or spots

- Do not taste food with an unwashed tasting spoon

- Do not handle food without washing hands

- Do not cough or sneeze on to food

- Do not use food sink for hand washing

- Do not use a hand-washing basin to rinse utensils

- Do not eat chewing gum, sweets or food in food preparation areas while preparing food

Jewellery & Perfume

• No earrings, watches, jeweled rings or broaches should be worn
• Strong smelling perfume or aftershave is not allowed

Clothing

What workers should wear...

1. light colored, durable, washable, clean clothes without external pockets
2. appropriate for work
3. completely covered ordinary clothing
4. should not be removed upon food handling
5. clean boots for wet areas
6. anti-slip shoes 

While handling food....

1. aprons should be worn, disposable apron may be worn too
2. disposable gloves
3. hands must be thoroughly washed before putting on gloves
4. while outside food premises, apron should be taken out
5. if disposable gloves or apron is worn, it is best to change every few hours

STAFF SELECTION

Personal appearance & attitude:
-Clean, neat and tidy appearance

-Absence of skin infections




-Good dental hygiene




-Clean hands with short fingernails and no evidence of nail-bitting.




-Absence of excessive personal jewellery or makeup





-Clean shoes, suitable for the work area
-A belief in the need for hygiene

Medical Sceening:

- Ascertain applicant's medical history relating to food borne illness, food poisoning or

 persistent diarrhea

- Complete medical questionnaire

-Interview by a doctor/nurse in necessary

-Submit fecal/stool and blood specimens if neccessary

-check X-ray

 

Exclusion of food handlers

-Food handlers should inform management if :

 -they are suffering from or a carrier of a food borne disease.

 -they have infected wound, skin infections and sores.

 -they have been travelling to countries with warm climates and suspect sanitation.

 -they may be required to undergo medical screening before they  are allowed to handle food.

Storage Of Foods

- Meat should be stored in containers in the chiller or freezer

- Raw meat should be stored separately with other foods like vegetables and cooked food to prevent contamination

- Raw meat should be stored at the bottom of the chiller or freezer so as to prevent drippings which would contaminate other foods

- Cooked food and raw food should be kept at different compartments of the fridge

- The storage place must be washed and cleaned every month or every few weeks