SAFETY PROCEDURE IN HANDLING EQUIPMENT

The Kitchen Staff/Chef’s who use such equipment will be responsible for washing and sanitizing removable parts after each use. Equipment that handles potentially hazardous or easily contaminated foods is cleaned at least every eight hours.

STANDARD PROCEDURE:

  • Ensure that all hand washing sink areas are supplied with soap dispensers and disposable towels or functioning air dryers at all times.
  • Maintain walk-inand deep freezer facilities so that they function properly and are clean.

  • See Temperature Record for Freezer, Temperature Record for Freezer/Refrigerators, and Temperature Record for Refrigerator.

  • Take temperatures routinely of water used in the kitchen to ensure that hot (minimum 45º Celsius) and cold (20º Celsius) running water is available at all sinks.

  • Check to make sure that there is no possibility of back siphonage in the kitchen sinks and drains.

  • Check to make sure that all food waste and rubbish are stored in rodent and insect proof containers with tight-fitting lids.

  • oMake sure that temperatures of all cooling equipment are taken and recorded routinely to ensure proper calibration of thermometers and proper equipment operation.

  • Make sure that temperatures of all heating equipment are taken and recorded routinely to ensure proper functioning and thermometer calibration.

  • Record temperatures of holding equipment at least daily to ensure proper functioning and calibration.
  • Monitor the maintenance of ventilation systems, ensuring that systems are adequate and regularly cleaned according to the recommended schedule.
  • Assure all equipment in the kitchen area is well maintained.
  • The executive chef should make sure to contract with an equipment repair company to have preventive maintenance done for all equipment, including calibration of cooking equipment.

  • The kitchen staff or the engineering team should make sure to log all preventative and repair work maintenance.

  • Review temperature logs to ensure that they are being done and to determine problem areas.

  • The Executive Chef or Sous Chef should follow up on any equipment issues or needs.

  • Maintain all facility and equipment documentation with HACCP records. 

KITCHEN EQUIPMENT’S CLEANING AND HYGIENE

  • All equipment used in the kitchen area should be washed, rinsed, and sanitized after each use to ensure the safety of food served to customers.
  • Make sure to disassemble removable parts from equipment.
  • Use the three-sink method to wash, rinse, and sanitize all parts.
  • Verify sanitizer concentration for each meal period and as necessary per policy.
  • Wash, rinse, and sanitize all food contact surfaces of the equipment that is stationary.
  • Allow all parts of the equipment to air dry.
  • Make sure to re-assemble the equipment once dried.

SAFETY PROCEDURE FOR CLEANING DEEP FREEZER AND WALK IN

PURPOSE

  • The interior and exterior surfaces of the Walk-In panels should be cleaned to remove fingerprints, dirt or greasy residues. All steward staff must know how to conduct a proper procedure of freezer cleaning and maintenance.
  • The stewarding staff should make sure to safely and hygienically clean the deep freezer / walk-in freezer to achieve consistent results every time.
  • The Executive Chefand Stewarding Managershould be responsible to ensure that appropriate kitchen equipment cleaning and maintenance methods are followed by the stewarding staff.
  • The hoteltraining and HRD department should develop and implement proper written Kitchen Stewarding SOP’sto ensure the same is implemented correctly throughout all the food preparation outlets.

EQUIPMENTS NEEDED FOR CLEANING:

  • Squeegee.
  • Towel rack.
  • Dustpan and broom.
  • Wet vacuum machine.
  • Cleaning chemicals, detergent and sanitizer.

The steps of cleaning are mentioned below:

  • Turn off the main power.
  • Remove all the fruits and vegetables to another freezer.
  • Spray all shelving racks and wash them with detergents.
  • Clean the walls, ceilings, and the cooling fan.
  • Clean the curtains, door, and the flexible rubber.
  • Extract all the water in the squeegee and vacuum them.
  • Sanitize the walls and racks with chlorine.
  • Turn on the main power.
  • Arrange the temperature.
  • Put the fruits and vegetables back to their original places.
  • Panels should always be above freezing temperature for effective cleaning and rinsing.
  • Clean wall and floor surfaces with a soft cloth or sponge and mild soap and warm water.
  • Always follow all product cleaner instructions.
  • Rinse thoroughly and do not use caustic or abrasive cleaners.
  • Stainless steel finishes should be cleaned and wiped in the direction of the metal grain.
  • Do not clean walk-in surfaces with high-pressure washers as they may damage metal and foam bond.
  • Do not clean walk-in panels with acidic cleaners (i.e. vinegar).
  • Acidic cleaners attack metal surface and can permanently damage the metal coating.
  • Inspect door gaskets for complete seal regularly. Clean the door gaskets with mild soap and warm water and dry thoroughly with a soft clean cloth.
  • Check the heater wire around the freezer door opening regularly. If there is frost or sweating, contact an electrician to verify the heater wire is operating properly.
  • Check and lubricate door hinges with petroleum jelly every two months.
  • Check and tighten all screws in the hinges, latch, door closure and any other mechanism provided with the door as needed.
  • The top of the walk-in is not a storage area.
  • Never store anything on top of the walk-in as it may damage it.