Training Event Record Sheet

Safe Work Instructions

Sodexo

Training Event Record Sheet

• Completion of task based risk assessment
• Understanding of controls put in place to control risks identified during risk assessment
• Completion of SWI – discussion round steps taken to safely complete task from start to finish
• Active Monitoring of SWI – Observation of task being completed for awareness, and familiarisation

By signing this Training Record Card you are confirming the following:

I have attended the training and have an understanding of the topic and content covered. I was given the opportunity to ask questions and am aware of how to obtain company documents should I wish to view them (as applicable). I understand my responsibilities and consequences if I fail to meet them.

Employees have a duty to take reasonable care of their own health and safety and that of others who may be affected by their acts or omissions at work. To this end, employees should correctly use all work items and procedures provided, in accordance with their training and the instructions they receive.

1.0Operation

1.1 Use of Food Slicer Machine – Performed by Authorised Users ONLY.

1.2 Cleaning of Food Slicer – Performed by Authorised Users ONLY.

1.3 All staff involved in the above operations must be trained in RA and SWI.

2.0Sequence of Job Steps

2.1Review RA and this SWI before performing turning on appliance. Pic 1

2.2Maintenance checks should be carried out by client technical dept.

2.3The operation of this appliance requires the operator to wear the company standard Kitchen PPE.

2.4Pre checks condition of appliance before switching on especially the electrical cable, plug, frame of appliance and blade. Always keep the blade sharp. A blunt blade requires more force which increases the risk of slipping onto the blade. When the blade sharpener is used ensure all the guards are in place, no food in the vicinity and the whole slicer is cleaned afterwards to remove any metal filings. Pic 2

2.5Ensure the working area is clear of obstructions.

2.6 Before loading the machine to begin slicing check that the blade guard, fixed thumb guard and plastic/metal

carriage guard are in place.

2.7 Load the machine, switch on and set desired thickness using dial on face of carriage. Pic 3

2.8 The gravity feed handle MUST be used to propel food through the blade. User MUST never use their hands to push through food.

2.9 Always restore the slice thickness dial to zero after use.

3.0 Sequence of Cleaning Steps

3.1 Isolate machine from the power source before commencement of cleaning. Pic 4

3.2 On slicers where the blade can be removed for cleaning a blade carrier device should be provided. These devices are attached to the blade and protect the sharp edges during cleaning/assembly. Pic 5

3.3 Wearing protective gloves remove food debris and start to clean using the approved chemical

3.4 Mop any spills.

3.5 Reassemble ready for use using the same procedure to dismantle but in reverse order. Knife policy applies.

From these Safe Work Instructions you are now required to make these specific to your site and record your findings below i.e. bulkheads, stairs, possible container landing area, assistance receive from client / deck crew. Be very specific and ensure your team are fully aware of these.

3.0UNIT SPECIFIC REQUIREMENTS

Note:

It is the responsibility of anyone observing this task if they identify a bad practice/safety issue then they immediately intervene and hold a “Time out for Safety” to discuss necessary corrective action.

Use and Cleaning of Food Slicing Machine

Sodexo Page 1 of 5 Revision 00 March 2010