1) Detergent- Removes excess dirt and frees but does not kill any bacteria
Disinfectant- Kills bacteria but does not remove dirt or grease.
Sterilizer- Does not kill bacteria but minimizes the risk of bacteria growing further(freezes the cycle.)
2)When disinfectant is used(dettol/Saclon) its weaned off with water because if its not weaned off the disinfectant is really strong. So the smell will aslo be really strong,and when straight dettol or savlon is used on a food prep table the smell could go onto the meat and the animals will not eat the food. So its important to use the correct chemicals and equipment at every station you are working at...
3)OHS hazzards means Operation Health and Sagety. These hazzards is somethin that could injure an animal or staff or tour guest such as a piece of wire sticking out from a fence, broken steps, roots/ branches in pathways etc. Its important to keep all OHS hazzard to the minimum and when an hazzard is spotted you must report and fix the problem immidiatly!!
3)OHS hazzards means Operation Health and Sagety. These hazzards is somethin that could injure an animal or staff or tour guest such as a piece of wire sticking out from a fence, broken steps, roots/ branches in pathways etc. Its important to keep all OHS hazzard to the minimum and when an hazzard is spotted you must report and fix the problem immidiatly!!
4) Savlon- To disinfect the food prep areas( mixed with water so that the mixture does not leave a pungent smell that will go onto food or feeding bowls/buckets.)
Milton- Sterilizer for milk bottles and milk teats and lids. (Make sure that item is fully submerged in the Milton
5) Photo to added.
6) Clinic- Drugs, medicine, plaster, injectors, needles.
Stock needs to be handled very carefully as stock is very fragile and expensive.
Stock must be used and stored appropriately
Food kitchen- Meats, fruits and supplements.
Clear instructions must be visible for each product to make sure stock are being used correctly and not being abused. You will save money when all staff members knows exactly how to use and maintain stock correctly.
7) Meats- All left over or rotten meat gets trown into the meat dustbin and gets dumped at the dumpimg site or gets taken to the vulture resturant wich is in the 400hectar camp.
Milk- all left over meats gets trown down the drain as left over milk will not be used for the animals as well as not on the compost heaps.
Fruits veg- These we use on the compost heaps because it decomposes verry quicly wich makes it a verry good compost source.
7) Meats- All left over or rotten meat gets trown into the meat dustbin and gets dumped at the dumpimg site or gets taken to the vulture resturant wich is in the 400hectar camp.
Milk- all left over meats gets trown down the drain as left over milk will not be used for the animals as well as not on the compost heaps.
Fruits veg- These we use on the compost heaps because it decomposes verry quicly wich makes it a verry good compost source.
6/8/2011: Good work, thank you. Just check your spelling in the first paragraph - was that meant to be 'grease'? Remember that the very hot water helps to reduce the bacterial load and the detergent helps remove the built up fats. Sterilizing is very much a bacteria killing method! PLease fix this!
ReplyDeleteThe details on stock "assessment" is asking about the process of stock taking - you would do a check more often in some areas and for certain items than you would for others...- please add to this entry.
Thanks. Heidi.