4/3 Maintain Hygiene

Using the information found in your PSQ Cleaning schedules answer the following questions and complete the activity.

Give a brief definition of the terms:

a) Cleaning- the act of making something clean; To rid of dirt, rubbish, or impurities; to dispose/get rid of mess within a place. Cleanliness is the absence of dirt, including dust, stains and bad smells. In more recent times, since the germ theory of disease, it has also come to mean an absence of germs and other hazardous materials. It can apply to humans, animals, clothing, eating utensils, plates, pans, cups, etc., food, other movable objects, floors, windows, walls, toilets, etc.

b) Sanitising- 1. To make hygienic or sanitary. 2. To make less controversial or more acceptable by removing potentially offensive elements, aspects, connotations, etc. 3. To make sanitary, as by cleaning or disinfecting.

Using the information obtained on the PSQ 26 Daily production check list identify 4 daily cleaning tasks and 4 weekly cleaning tasks.

4 Daily Cleaning Tasks

Floors- Brush, scrape and mop
Mixer (Bowl)- using clean cloth, scrape down, wash with detergent.
Proover-Remove scrap dough, brush out or mop.
Knock Out Table (Work Benches)-Brush down, remove scrap dough, wash with detergent.

4 Weekly Cleaning Tasks

Walls and Ceilings
Oven Interior
Cash Registers and Telephone
Production Windows and Door

Briefly explain the importance of maintaining house keeping standards in the work place and how this impacts on the business.

The importance of maintaining house keeping standards in the workplace is keeping your workplace clean means having a systematic and thorough approach to keeping work and storage areas clean, sanitised and free from garbage and pests. It also means following hygienic practices for handling equipment and disposing of waste or garbage. All of this is necessary to prevent or minimise the risk of cross-contamination of harmful bacteria or even disease. This would pose significant safety hazards for customers and staff.
As a bakery is a food industry keeping a clean workplace allows for food quality. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, color, gloss, and consistency), texture, and flavor.
Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements or medical conditions.
Besides ingredient quality, there are also sanitation requirements. This is important to ensure the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. Simply the bakery must be in good hygiene in order for the product to also be hygienic.
A workplace is made hygienic by clean equipment and work areas, Regular and safe removal of rubbish, No pests such as flies, cockroaches, mice and rats. It is important to keep the workplace hygienic as Dirt, pests and old food carry food poisoning micro-organisms. As well as the workplace being hygienic the workers within the workplace must also have personal hygiene. Maintaining personal hygiene in the workplace is all about your personal presentation and cleanliness, your clothing and footwear, and what to do if you are ill or have a health condition. All these aspects of personal hygiene impact on the quality and safety of the food and service you provide to your customers. Poor personal hygiene can also affect the health of your work colleagues. So there are many important reasons why personal hygiene standards must be in place and followed by all staff.
Having a clean and hygienic workplace impacts on the business, by showing customers that a business takes care of its product and surroundings, being the workplace itself and the customers. An unhygienic workplace may result in the closing down of the store, by the health department.
Therefore it is important to uphold house keeping standards within the workplace in order to maintain a clean and hygienic work environment and to ensure the on going operation of the business.

PSQ 26 Daily Production Check List Sheets

PSQ sheets used in the bakery are basically a check list of a cleaning schedule on which is to be carried out day to day.
The PSQ sheets shows, A list of cleaning jobs which have to be done in the bakery daily, weekly or monthly, What has to be cleaned and When it has to be cleaned. The advantage of using PSQ sheets determines that everything within the bakery gets cleaned. The cleaning practices used within the bakery are:
To remove and destroy harmful micro-organisms:
Scrape - to remove large particles of dirt,dust, flour and dough
Rinse - to remove sticky dough, Wash and scrub - in hot water with detergent to remove dirt and grease
Sanitise - to kill germs
Air dry - to remove water. Germs need water to grow. If you use a tea towel it must be clean and use only once.
Cleaning is carried up using detergents and sanitisers.
Detergents
Will remove dirt and grease
Will work well in clean water which is changed regularly
Will not work well if the water is dirty
Will not kill micro-organisms.
Sanitisers
Will usually take some time to kill micro-organisms properly
Will kill most harmful micro-organisms if used according to the manufacturer’s instructions
Will not usually remove dirt
Will not work well on dirty surfaces.

Identify who is responsible for signing PSQ Sheets.
Explain how the responsibilities for cleaning and signing are allocated.

The Bakers fill in the front of the sheet at the end of each day, the person who signs that an item is cleaned is responsible for the cleaning of that item/machinery etc. Cleaning of machinery by the bakers is basically performed at random, on some acceptations, the person running the oven for that day’s production will keep the cleanliness of the oven, the person running the bowl will keep the tidiness of the bowl. The last baker to leave checks over the list and completes the front of the PSQ sheet, he then signs and dates the sheet in the bottom left hand corner. The closing staff, by then being the counter staff, fills in the back of the sheet as they progress through the afternoons cleaning schedule until close. As with the bakers the closing staff sign off and tick off each schedule. They go over the PSQ sheet and check nothing has been missed and not cleaned, after it is checked the sheet is signed and Dated and is completed for that day.