9.00 Registration, refreshment and ice breaker exercise 'Getting to know you’
9.30 Session 1: Why Clean?
- The importance of cleaning
- Industry Profile, Cleaning and Food Service Statistics
- FSA and the Four Cs
- Food Regulations 2004
9.50 Session 2:
- Overview of the qualification, course syllabus, and trainers pack content
- Defining CLEAN
10.45 Refreshment break
11.00 Session 3: Preparation for cleaning
Exercise; Examples of ‘testing for clean’ equipment
12.00 Session 4: Exercises
Labelling, containers, and PPE Personal Hygiene – Examples including UV Meters
Reporting Procedures
Choosing the right product for the job
Elements of a Cleaning Specification
12.30 Lunch
13.30 Session 5: Cleaning methods
Demonstration
Exercises
Writing a Cleaning Specification for a Food Mixer
Case Studies ‘Tackling common problems’
Looking at a range of cleaning situations
14.15 Session 6: Waste and its Impacts
Exercise: Identifying food premises waste, appropriate disposal and environmental impacts and consequences
15.15 Refreshment break
15.30 Session 7: Utilising the Trainers Pack and Materials
16.10 Summary of the day and dealing with the queries raised
16.30 Seminar close