CLEANING & INFECTION CONTROL


• Clean and clear filters daily. • Check and un-block spray jets.


In addition to routine cleaning, all commercial equipment requires professional servicing by a qualified engineer at least once a year, and indeed some require servicing twice per year depending on the type of machine, usage and water hardness.


Consider also the workflow and organisation of the warewashing area to reduce risks of cross- contamination, such as:


• Where the ‘dirties’ are going to be ‘dumped’ ready for washing and make sure these won’t get in the way of service and don’t come into contact or cross paths with ‘cleans’ coming out of the machine.


• Install a sink next to or close by the machine and dump area if possible.


• Ensure there is a bin available to empty debris from glasses and cups.


• Make provision for cleans storage and drying (away from dirties dump area).


• If all your kitchen staff are aware of the importance of regular cleaning (and carry it out), you will immediately prolong the life expectancy of your machine, as well as guaranteeing a hygienic clean every time.


Simply put if you look after your machine, it will look after you! If the softener isn’t regenerated or if the filters aren’t cleaned and replaced correctly, the machine and results will suffer. So make sure ALL staff are trained properly on everyday use, cleaning and maintenance.


To help you achieve high quality, hygienically clean wash results every time from your warewashers, here are some simple do’s and don’ts for care home catering staff to adopt:


Do:


• Pre-rinse or scrape items thoroughly before loading.


• Ensure items are stacked correctly so water can access all areas.


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• Check the detergent dosing levels or opt for a machine that includes integral automatic dosing units.


• Change your wash tank water regularly.


• Drain down and rinse out the machine after every wash session.


• Leave the door or hood slightly open to allow to air-dry.


• Have your machine serviced regularly.


• Fit a water softening system if you are in a medium/hard water area.


Don’t:


• Use cheap detergents. • Use a dishwasher as a waste disposal unit.


• Neglect to clean filters. • Mix dirty plates and dirty glasses. • Overload the machine.


There are many different types of warewashing machines and systems on the market, coming in many shapes and sizes and suited to varying applications and volumes which include: under- counter glasswashers, dishwashers, potwashers, rack conveyors and flight conveyor systems. All of which produce results that not only ‘look’ sparkling clean but are ‘hygienically’ clean.


For performance, durability, energy efficiency and affordability you would be hard-pushed to find better than the DC PD40A dishwasher. This small, compact under-counter machine ‘packs a punch’ in terms of cleaning power and performance.


Icemaking Systems Ice is considered a ‘food’ when it comes to food safety and hygiene, and most care homes will have at least one ice machine – usually one that produces a ‘granular’ or crushed ice which is most suitable for elderly people and for those who may have difficulty swallowing or chewing.


When cleaned, maintained and regularly serviced, icemakers produce and store safe, hygienic crystalline


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ice for consumption. However, we’ve seen recently where food and premise inspections have discovered contaminated ice as a result either of poor personal hygiene of staff or failure to clean and maintain the equipment properly.


The Department of Health advises that ‘icemaking machines in care premises should be mains fed and that contamination can be minimised by regular cleaning and maintenance in accordance with the manufacturer’s recommendations’.


For Icemakers:- • Ensure airways are clear and free from dust build up including the circulating fan’s air ducts and airways. Clean as required.


• Deep-clean ice machine regularly including the ice production zone and ice storage bin.


• Change filters as per manufacturer’s recommendations.


All materials used in DC’s icemakers comply with FDA regulations (Food & Drug Administration) and are constructed from catering-grade stainless steel for strength and hygiene and antibacterial, non-toxic plastic.


All icemakers benefit from a water filtration system which will not only ensure your ice machine performs better for longer but the taste, smell and clarity of ice you serve to your clients will be greatly improved too. This system can be purchased along with your machine and does not require a power source to operate.


www.dcproducts.co.uk


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