SFBB Pack training | Two-Stage Cleaning Food Safety Training.

Introducing Two-Stage Cleaning Food Safety Training, part of the SFBB Pack Training program.


SFBB Two Stage Cleaning:

In this SFBB Pack training video, we showcase the importance of Two-Stage Cleaning, emphasizing the Clear-Clean-As-You-Go method. We’ll guide you through the steps to ensure effective and thorough cleaning.

Elective Cleaning:

Question: Why is effective cleaning important?

Answer: To prevent cross-contamination of harmful bacteria and viruses, and to safeguard the food chain by eliminating the risk of allergens.

Legal Implications:

Stage One:

Purpose: Detergents are specifically designed to remove grease, oils, dirt, and other visible contaminants from surfaces.

Stage Two:

Purpose: Sanitizers are intended to kill or reduce the number of microorganisms on surfaces to a level considered safe by public health standards.

Two stage cleaning steps.

Pre-Cleaning Stage:

1: Prepare and Protect: Wear appropriate protective gear such as a plastic apron before handling food.

2: Package and Label: Store prepared food in safe containers, date them using day dots, and store them correctly in the refrigerator or freezer.

3: Clear Preparation Items: Remove all tools and equipment used in food preparation, such as knives and cutting boards. Cleaning Stage:

4: Debris Cleanup: Use a paper towel to clear all food debris from work surfaces.

5: Soapy Wash: Wash down surfaces with hot soapy water, using small circular motions.

6: Wipe Soapy Water Away: Wipe away the soapy water residue using clean paper towels.

7: Sanitize Surface: Apply a British Standards sanitizer to the work surface, following the recommended contact time.

8: Final Wipe: Wipe the surface clean with paper towels after using the sanitizer.

9: Dispose and Wash Hands: Dispose of rubbish and the disposable apron, then wash hands thoroughly to complete the cleaning process.

This two-stage cleaning method is designed to be systematic, ensuring that food preparation areas are not only visibly clean but also sanitized, therefore,  safe, especially in environments where food safety is critical.

Two-stage cleaning is a methodical and structured approach to cleaning, particularly emphasized in food safety practices.

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Conclusion: The Power of Active Learning for ESL Students

In conclusion, this video showcases the effectiveness of active learning in ESL education. By engaging students in a dynamic, hands-on process, we empower them to comprehend complex concepts, overcome language barriers, and take ownership of their learning journey.

James Morris of SFBB Training stands out as a trailblazer in ESL food safety education in the UK. His commitment to helping non-compliant food outlets transform from Zero to Hero, achieving 5-star food hygiene ratings, is commendable. Morris’s dedication to providing comprehensive training demonstrates that language should never be a barrier to achieving excellence in food safety.

If you’re an ESL student, educator, or someone passionate about food safety, this video is a must-watch! Join us in fostering a community of knowledgeable individuals who can make a positive impact on food safety standards worldwide. Don’t forget to like, subscribe, and hit the notification bell to stay updated on our latest content. Until next time, stay safe and keep learning!

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