Manual

Hut Captains are advised to check the machine on their day of arrival. At this time the machine should be filled to capacity for each type of drink. It would then probably only require filling towards the end of the week

To Open Machine:

1. Insert key (located on the main key ring in the kitchen) and turn clockwise. The handle should pop out.

2. Turn handle anti-clockwise whilst simultaneously pulling the door until it opens. This will take quite a few turns to release the screw.

3. Once the door is open, check the level of the drink cans in each flavour. The order of dispensing slots is from right to left which matches the order of the front panel display from top to bottom.

4. To empty the money bin, open the cover panel on the back of the door. At the lower left there is a dark grey metal (galvanised) box with a hole in the top right corner. Lift the box out by tipping the top of the box outwards then lifting.

coins should be collected at the end of the week, counted and given to the manager.

To Close Machine:

1. Close the door then screw the handle in (several turns required) until the seal on

the door contacts the main body and some resistance is felt on the handle

2. Push the handle back into the recess until it locks into place.

Trouble Shooting

Insufficient or No Change given:

The change reservoir(s) has been exhausted. This can be remedied by opening the door and re-filling the change reservoir(s), however this is tedious and not recommended.

A preferred solution is to use coins other than $2 coins as much as possible and only use $2 coins as a last resort. The use of $1 /50c / 20c / 10c / 5c coins will automatically replenish the change reservoirs as required. Change should be put into machine slowly so that the machine can recognise and count each coin.

Empty Slots:

If any flavour slot is emptied, a red light will be displayed on the front panel. A brief check for these warning lights should be done each morning.

CLEANING AND KITCHEN EQUIPMENT

Policy and Procedures:

Colour Coding Standards for Cleaning Equipment for Bathroom and Kitchen Areas.

To reduce the risk of cross infection, increase bacterial control and to reduce the risk of infection to workers and customers.

Background:

Providing a policy will have a dual purpose of providing equipment that reduces back injury by increasing equipment in upstairs and downstairs areas. Illawarra Alpine Club is being proactive in promoting a safe work environment for workers, members and visitors to the facility. Adequate equipment will be available therefore reducing the risk of injury.

Guidelines:

1. Clear identification of cleaning equipment by colour coding of a variety of cleaning equipment therefore restricting equipment to confined areas.

2. Reviewing methods of cleaning to reduce risk of cross contamination.

3. Correct hand washing methods will be practised to minimise cross contamination.

Supporting Methods:

Colour Coding for Cleaning

Green Kitchen Area

Red Bathrooms

Blue General Cleaning

Colour Coding for Kitchen Equipment

Colour

White Dairy products-bread, cheese, cakes, rolls & pasties

Green Fruit and Vegetables

Red Raw Meats and Poultry

Yellow Cooked and Processed Meats

Blue Seafood

Signage Areas where cleaning is in progress must display a sign "Cleaning in Progress"

NO PERSON WILL ENTER THE AREA UNTIL THE PERSON WHO PLACED THE SIGN THERE REMOVES IT

Bathrooms and toilet areas will be cleaned after all cooking and food preparation duties are completed.

Using the correct spray bottle solution, spray onto surface then wash off with warm water. This reduces chemical residue on the floor surface, which may lead to a slip

falls risk factor.

Disposable gloves are to be worn when cleaning bathroom areas and changed when changing cleaning areas.

Chemical products dilution rates as per recommendation.

Hazard, poisons information and spills information will be available and visible at storage site.

Dirty rinsing water will be disposed of into laundry sink or into toilet bowl and NOT into hand washing or kitchen sinks.

Products to be used:

Cleaning Equipment

Disposable gloves

Coloured mops, mop handles, buckets and cloths.

Colour coded Spray bottles with chemical information on outside.

Sign - "Cleaning in Progress"

Kitchen:

Cutting boards

Colour coded kitchen cleaning equipment

OPERATING PROCEDURES FOR WATER, GAS AND ELECTRICITY

WATER

1. The water-main supply valve is located on the south (other) side of the roadway and is approximately opposite the back fire escape door.

2. The water supply valve to the Lodge (excluding kitchen and Manager's flat) is located inside the vanity unit in the Gents' bathroom. A small sign has been placed on the vanity to make people aware of this supply

3. The water supply valve to the Kitchen and Manager's flat is located outside, below the grate approximately underneath the southern window of the Manager's flat.

4. There is a stop-valve located above the ceiling of the Ladies toilets (remove cover plate), normally in the closed position. This valve connects the two hot water systems in times of emergency, e.g. if the kitchen hot water system fails, open this valve and the Boiler Room tanks will also feed the Kitchen and Manager's flat.

In the event of an emergency, it is important for the managers, the Committee members and as many members as possible to be aware of these four locations.

BOILER OPERATING INSTRUCTIONS

1. WHAT TO DO IF YOU SMELL GAS

Do not try and light the boiler. Turn off the gas on the outside northern box downstairs. Immediately call a Licensed Gas Fitter e.g.

Elgas, Cooma ph. 6452 1440

2. TO TURN ON THE BOILER

Turn 'ON' Electrical Central Heating switch at outside fuse box.

Check that gas supply is 'ON'.

Turn "ON' Gas valve at Boiler, handle will then be in line with pipe.

If the gas has not yet been used in the kitchen, turn on one of the top stove plates to purge the pipeline and leave the burner alight while starting the boiler.

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