Milkshake and Soft Serve Machine
SOC - Hygiene and Safety
Milkshake and Soft Serve Machine
Complete sections 1 and 2, then complete section 3 or 4 depending on which machine you have in the restaurant. You should then complete section 5. Weekly Set-Up
1. Are they Ready to Work? Milkshake and Soft Serve Machine Training Flyer has been read and understood • Uniform neat and clean, name badge, apron and hairnet in place (where applicable). Apron is • removed to perform cleaning tasks
© Hands and forearms are washed thoroughly using hot water and AMH and dried thoroughly •
before commencing assembly / cleaning of the shake machine © Hands are washed and clear polythene disposable gloves are always worn when opening • bags of mix and when handling the agitator paddles (Heat-Treat) and nozzles for daily cleaning PM cards for the machine in your restaurant are followed correctly • Does not complete other tasks whilst setting up or closing the shake machine •
2. General Outside of the machine is cleaned with a spray bottle of sanitiser and a sanitised red border cloth • Floor is kept clean, clear and dry at all times • © Correct use of ALL shake brushes when cleaning. Brushes used are clean and in good • condition, and are stored hygienically, e.g. in the shake parts cleaning unit
Shake parts cleaning unit or shake brush holder is clean and in good condition • © Only clean sanitised stainless steel churn with a lid is used when storing re-run from the non • heat-treat
Milkshake mix and soft serve are added directly from the bag-in-box • Stainless steel buckets/churns that are used for re-run are 4-step cleaned after every use • Mix is transferred quickly from chiller to machine to avoid temperature rising too much • Does not open secure or rear panels • © Why should you NOT substitute soft serve with milkshake mix? •
The ingredients are different and this could lead to an incorrect fat content of the icecream which contravenes trading standards
Explain the three ways we can control bacteria levels in the milkshake and soft serve products •
Correct cleaning prevents contamination from and growth of harmful bacteria. Correct handling prevents the introduction of harmful bacteria and temperature control prevents the bacteria from increasing to harmful levels
3. Heat-Treat Machines
Parts are checked for wear and tear, including checking bands, o-rings, gaskets, bearings and • blades. Replaces as necessary
The correct lube is used for the machine in the restaurant: red = heat treat • © Whole machine or relevant parts are correctly assembled and lubed as per the relevant PM • card
© Sanitising procedures are followed before priming • Priming procedures are followed • Milkshake and soft serve overrun checks are completed prior to serving • Syrup is pulled through the lines and syrups are correctly calibrated prior to serving shakes •
4. Non Heat-Treat Machines Daily and Weekly Set-Up
Parts are checked for wear and tear, including checking bands, o-rings, gaskets, bearings and • blades. Replaces as necessary
The correct lube is used for the machine in the restaurant: blue = non heat-treat • © Whole machine or relevant parts are correctly assembled and lubed as per the PM card • © Sanitising procedures are followed before priming • Priming procedures are followed. Re-run is not used for priming. When should you add re-run to • the machine? Before the lunch rush
Milkshake and soft serve overrun checks are completed prior to serving and before re-run is • added
Syrup is pulled through the lines and syrups are correctly calibrated prior to serving shakes •
Daily Close
© The machine is switched off before being disassembled • Mix is drained from the machine, labelled with a 12-hour secondary shelf life, and stored in clean, • sanitised stainless steel churns with lids, identified and returned to the chiller immediately
Machine is washed through as per PM card • The machine is disassembled as per PM card and parts cleaned using the 4-step cleaning • method
O-ring removal tool is used to remove o-rings • © Uses 4-step cleaning method correctly. Dishwasher is not used. Parts are re-assembled •
Daily
© The machine is put in stand-by before any parts are removed • Spout caps and syrup plugs are in place prior to performing daily HEAT cycle • Hopper covers and agitator are cleaned using 4-step method, dried with kitchen roll and replaced •
immediately and the machine set-up OR parts are left to air dry for a minimum of 4 hours. Reservoir is turned upside down to drain and is completely dry before being re-used Clean and sanitised parts trays or stainless steel trays are always used to hold parts when not • on machine
The following external components are cleaned using 4-step method and replaced once heat •
Weekly Close
ready to performing heat cycle
cycle is complete: drip trays, splash shield, cup holders, restrictor cap, design cap and syrup port holes Mix levels are above the mix low probe/mix out line to ensure the heat treat process is carried out • properly. The freezer is left in the auto position. The agitator is turning Clean and sanitised parts trays or stainless steel trays are always used to hold parts when not • on machine Syrups are correctly calibrated prior to serving shakes •
Weekly Close
© Milkshake mix and soft serve are discarded and recorded as waste and machine is washed • through as per PM card © The machine is switched off before being disassembled • A full weekly disassembly is carried out as per the relevant PM card • Completes all weekly maintenance checks as per relevant PM card • O-ring removal tool is used to remove o-rings • © Syrup tanks, lines and nozzles are cleaned and sanitised correctly as per relevant PM card. • Syrups are discarded if syrup bags are not directly connected to syrup lines © Uses 4-step cleaning method correctly. Dishwasher is not used. Parts are re-assembled • immediately and the machine set-up OR parts are left to air dry for a minimum of 4 hours Clean and sanitised parts trays or stainless steel trays are always used to hold parts when not • on machine
Machine is disassembled and cleaned as per section above • © Milkshake mix and soft serve are discarded and recorded as waste • Completes all weekly maintenance checks as per relevant PM card • © Syrup tanks, lines and nozzles are cleaned and sanitised correctly as per relevant PM card. • Syrups are discarded if syrup bags are not directly connected to syrup lines
5. Delivering a Great Customer Experience © Consistently demonstrates Vital Ingredients behaviour and has a positive impact on the • customer experience. Examples include: • Exceeding customer expectations at every opportunity • Interacting with customers at every opportunity
• Helping to ensure the machine is well maintained and produces Gold Standard products Remember there are other ways in which Crew can demonstrate the Vital Ingredients
Appreciative and Constructive Feedback Section Strengths
Which procedures did the employee perform well? Give an example of how the employee demonstrated the Vital Ingredients
Opportunities
Which procedure could the employee improve? Which behaviours could be improved to make the customer experience better?
If you need to make more comments in either strength or opportunities use the back of the SOC Number of checkboxes achieved % (80% needed to pass)
/ 40 (HT) or 36 (Non HT)
© All Critical Factors passed? Y / N Date:
Observer Name:
Employee Name:
Observer Signature:
Employee Signature: EOTF120815V4
Milkshake and Soft Serve Machine
Complete sections 1 and 2, then complete section 3 or 4 depending on which machine you have in the restaurant. You should then complete section 5. Weekly Set-Up
1. Are they Ready to Work? Milkshake and Soft Serve Machine Training Flyer has been read and understood • Uniform neat and clean, name badge, apron and hairnet in place (where applicable). Apron is • removed to perform cleaning tasks
© Hands and forearms are washed thoroughly using hot water and AMH and dried thoroughly •
before commencing assembly / cleaning of the shake machine © Hands are washed and clear polythene disposable gloves are always worn when opening • bags of mix and when handling the agitator paddles (Heat-Treat) and nozzles for daily cleaning PM cards for the machine in your restaurant are followed correctly • Does not complete other tasks whilst setting up or closing the shake machine •
2. General Outside of the machine is cleaned with a spray bottle of sanitiser and a sanitised red border cloth • Floor is kept clean, clear and dry at all times • © Correct use of ALL shake brushes when cleaning. Brushes used are clean and in good • condition, and are stored hygienically, e.g. in the shake parts cleaning unit
Shake parts cleaning unit or shake brush holder is clean and in good condition • © Only clean sanitised stainless steel churn with a lid is used when storing re-run from the non • heat-treat
Milkshake mix and soft serve are added directly from the bag-in-box • Stainless steel buckets/churns that are used for re-run are 4-step cleaned after every use • Mix is transferred quickly from chiller to machine to avoid temperature rising too much • Does not open secure or rear panels • © Why should you NOT substitute soft serve with milkshake mix? •
The ingredients are different and this could lead to an incorrect fat content of the icecream which contravenes trading standards
Explain the three ways we can control bacteria levels in the milkshake and soft serve products •
Correct cleaning prevents contamination from and growth of harmful bacteria. Correct handling prevents the introduction of harmful bacteria and temperature control prevents the bacteria from increasing to harmful levels
3. Heat-Treat Machines
Parts are checked for wear and tear, including checking bands, o-rings, gaskets, bearings and • blades. Replaces as necessary
The correct lube is used for the machine in the restaurant: red = heat treat • © Whole machine or relevant parts are correctly assembled and lubed as per the relevant PM • card
© Sanitising procedures are followed before priming • Priming procedures are followed • Milkshake and soft serve overrun checks are completed prior to serving • Syrup is pulled through the lines and syrups are correctly calibrated prior to serving shakes •
4. Non Heat-Treat Machines Daily and Weekly Set-Up
Parts are checked for wear and tear, including checking bands, o-rings, gaskets, bearings and • blades. Replaces as necessary
The correct lube is used for the machine in the restaurant: blue = non heat-treat • © Whole machine or relevant parts are correctly assembled and lubed as per the PM card • © Sanitising procedures are followed before priming • Priming procedures are followed. Re-run is not used for priming. When should you add re-run to • the machine? Before the lunch rush
Milkshake and soft serve overrun checks are completed prior to serving and before re-run is • added
Syrup is pulled through the lines and syrups are correctly calibrated prior to serving shakes •
Daily Close
© The machine is switched off before being disassembled • Mix is drained from the machine, labelled with a 12-hour secondary shelf life, and stored in clean, • sanitised stainless steel churns with lids, identified and returned to the chiller immediately
Machine is washed through as per PM card • The machine is disassembled as per PM card and parts cleaned using the 4-step cleaning • method
O-ring removal tool is used to remove o-rings • © Uses 4-step cleaning method correctly. Dishwasher is not used. Parts are re-assembled •
Daily
© The machine is put in stand-by before any parts are removed • Spout caps and syrup plugs are in place prior to performing daily HEAT cycle • Hopper covers and agitator are cleaned using 4-step method, dried with kitchen roll and replaced •
immediately and the machine set-up OR parts are left to air dry for a minimum of 4 hours. Reservoir is turned upside down to drain and is completely dry before being re-used Clean and sanitised parts trays or stainless steel trays are always used to hold parts when not • on machine
The following external components are cleaned using 4-step method and replaced once heat •
Weekly Close
ready to performing heat cycle
cycle is complete: drip trays, splash shield, cup holders, restrictor cap, design cap and syrup port holes Mix levels are above the mix low probe/mix out line to ensure the heat treat process is carried out • properly. The freezer is left in the auto position. The agitator is turning Clean and sanitised parts trays or stainless steel trays are always used to hold parts when not • on machine Syrups are correctly calibrated prior to serving shakes •
Weekly Close
© Milkshake mix and soft serve are discarded and recorded as waste and machine is washed • through as per PM card © The machine is switched off before being disassembled • A full weekly disassembly is carried out as per the relevant PM card • Completes all weekly maintenance checks as per relevant PM card • O-ring removal tool is used to remove o-rings • © Syrup tanks, lines and nozzles are cleaned and sanitised correctly as per relevant PM card. • Syrups are discarded if syrup bags are not directly connected to syrup lines © Uses 4-step cleaning method correctly. Dishwasher is not used. Parts are re-assembled • immediately and the machine set-up OR parts are left to air dry for a minimum of 4 hours Clean and sanitised parts trays or stainless steel trays are always used to hold parts when not • on machine
Machine is disassembled and cleaned as per section above • © Milkshake mix and soft serve are discarded and recorded as waste • Completes all weekly maintenance checks as per relevant PM card • © Syrup tanks, lines and nozzles are cleaned and sanitised correctly as per relevant PM card. • Syrups are discarded if syrup bags are not directly connected to syrup lines
5. Delivering a Great Customer Experience © Consistently demonstrates Vital Ingredients behaviour and has a positive impact on the • customer experience. Examples include: • Exceeding customer expectations at every opportunity • Interacting with customers at every opportunity
• Helping to ensure the machine is well maintained and produces Gold Standard products Remember there are other ways in which Crew can demonstrate the Vital Ingredients
Appreciative and Constructive Feedback Section Strengths
Which procedures did the employee perform well? Give an example of how the employee demonstrated the Vital Ingredients
Opportunities
Which procedure could the employee improve? Which behaviours could be improved to make the customer experience better?
If you need to make more comments in either strength or opportunities use the back of the SOC Number of checkboxes achieved % (80% needed to pass)
/ 40 (HT) or 36 (Non HT)
© All Critical Factors passed? Y / N Date:
Observer Name:
Employee Name:
Observer Signature:
Employee Signature: EOTF120815V4
