Hygiene Operative - Middlesbrough, United Kingdom - Compleat Food Group

Compleat Food Group
Compleat Food Group
Verified Company
Middlesbrough, United Kingdom

2 weeks ago

Tom O´Connor

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Tom O´Connor

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Description
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Providing a hygiene service to the site team. Ensuring all equipment is cleaned in an effective and safe manner against the written procedure.

Each procedure includes photographic key inspection points and these must be used to ensure each piece of equipment in cleaned correctly.

Ensure own safety and that of others whilst carrying out operations. To contribute towards continuous improvement.

1.


Low Risk clean:


  • Be fully trained to clean the Production areas cleaning lines 1 to
  • Under normal plant capacities all machines to be cleaned in the production area every 24 hours.
  • Clean all peripheral equipment in the production area, tables, scales, door handles, chiller doors, machine parts, tote bins and any plastic tubs left over from that days production every 24 hours.
  • Always clean the lines from top to bottom and ensure all gross debris is removed. Foam should be applied and be left on the equipment for at least 20 minutes then rinsed. Following a thorough inspection of the clean, and an acceptable standard achieved (as confirmed by your Team leader) disinfection can then take place.
  • Ensure all 'nonwet' machine parts are covered using the hygiene covers provided. See your hygiene Supervisor if these are not available. 'nonwet' would include all motors, control panels, clocking in machines, scales and sensitive plug sockets. When covers are away to be washed then plastic bags must be securely taped.
  • Cover all scales with plastic bags before washing any area.
  • Clean the veg prep area paying particular attention to the veg tumbler and the can opener. Both items must be deep cleaned every 24 hours.
  • Clean the meat preparation area. Deep clean the chicken chopper and rebuild ready for production. Ensure the nylon back plate is removed and washed and no debris is trapped under the controls. Report any non conformance to your Team leader.
  • Following the schedule clean all chillers and chiller units as directed by the Team leader and the Supervisor.
  • Clean the goods in area on a daily basis.
  • Ensure the low risk tray wash area is left in a clean and tidy state. This includes stacking washed trays off the floor and cleaning and emptying the three sinks.
  • Carry out an acid clean once per month on all equipment. Any build up of scale will be removed by this clean.
  • Empty and clean the hygiene troughs. Fill up the hygiene troughs with 1% disinfectant. Clean any hygiene equipment as necessary.
1.


High Risk clean:


  • Be fully trained to clean the conveyors on the packing lines (snacks, deli and ready meals). Gross debris removal, foaming and rinsing can take place on this equipment.
  • Sealing heads must be cleaned with great care and not directly sprayed with water. Use damp green cloths or disinfectant wipes to clean. Ensure all power plugin points are covered before cleaning.
  • Clean all peripheral equipment in the packing area tables, scales, door handles, chiller doors, floors, walls to head height, tote bins and any plastic tubs left over from that days production every 24 hours.
  • Clean the tray wash every 24 hours.
  • Boil out each fryer once per week. Fill up fryer 1 and 2 with veg oil and fryers 3,4 and 5 with fresh oil. Transfer oil from 3, 4 and 5 into veg oil and send the oil from 1 and 2 into waste.
  • Empty and clean the hygiene troughs. Fill up the hygiene troughs with 1% disinfectant. Clean any hygiene equipment as necessary.
  • Following the schedule clean all chillers and chiller units as directed by the Team leader and the Supervisor.
  • Ensure all 'nonwet' machine parts are covered using the hygiene covers provided. See your hygiene Supervisor if these are not available. 'nonwet' would include all motors, control panels, clocking in machines, scales and sensitive plug sockets. When covers are away to be washed then plastic bags must be securely taped.
  • Ensure the high risk labellers (packing) are bagged up and never come into contact with water. The cleaning of this equipment is clean as you go and will be carried out by the day hygiene staff.
  • Carry out on acid clean once per month on the tray wash. Any build up of scale will be removed by this clean.
  • Physically fit
  • Eye for detail
  • Good communication skills
  • COSHH training must be achieved prior to working with on site chemicals.
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