{"id":2975,"date":"2020-12-12T13:18:51","date_gmt":"2020-12-12T13:18:51","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2975"},"modified":"2020-12-13T07:48:52","modified_gmt":"2020-12-13T07:48:52","slug":"safety-procedure-in-handling-equipment","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/safety-procedure-in-handling-equipment\/","title":{"rendered":"SAFETY PROCEDURE IN HANDLING EQUIPMENT"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2975\" class=\"elementor elementor-2975\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4511013 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4511013\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-25e1049\" data-id=\"25e1049\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ca1fff3 elementor-widget elementor-widget-image\" data-id=\"ca1fff3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"640\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/group-of-chefs-in-kitchen.jpg\" class=\"attachment-large size-large wp-image-1179\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/group-of-chefs-in-kitchen.jpg 1000w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/group-of-chefs-in-kitchen-300x192.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/group-of-chefs-in-kitchen-768x492.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1b4f4af elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1b4f4af\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-45aca8f\" data-id=\"45aca8f\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2e2686e elementor-widget elementor-widget-text-editor\" data-id=\"2e2686e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">The Kitchen Staff\/Chef&#8217;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.<\/span><\/p><p><span style=\"color: #000000;\"><strong>STANDARD PROCEDURE:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Ensure that all hand washing sink areas are supplied with soap dispensers and disposable towels or functioning air dryers at all times.<\/span><\/li><li><span style=\"color: #000000;\">Maintain\u00a0<a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/homepage\/hotel-management-glossary\/walk-in.html\">walk-in<\/a>and deep freezer facilities so that they function properly and are clean.<\/span><\/li><li><p><span style=\"color: #000000;\">See Temperature Record for Freezer, Temperature Record for Freezer\/Refrigerators, and Temperature Record for Refrigerator.<\/span><\/p><\/li><li><p><span style=\"color: #000000;\">Take temperatures routinely of water used in the kitchen to ensure that hot (minimum 45\u00ba <a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/homepage\/hotel-management-glossary\/celsius.html\">Celsius<\/a>) and cold (20\u00ba Celsius) running water is available at all sinks.<\/span><\/p><\/li><li><p><span style=\"color: #000000;\">Check to make sure that there is no possibility of back siphonage in the kitchen sinks and drains.<\/span><\/p><\/li><li><p><span style=\"color: #000000;\">Check to make sure that all food waste and rubbish are stored in rodent and insect <a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/homepage\/hotel-management-glossary\/proof.html\">proof<\/a>\u00a0containers with tight-fitting lids.<\/span><\/p><\/li><li><p><span style=\"color: #000000;\">oMake sure that temperatures of all cooling equipment are taken and recorded routinely to ensure proper calibration of thermometers and proper equipment operation.<\/span><\/p><\/li><li><p><span style=\"color: #000000;\">Make sure that temperatures of all heating equipment are taken and recorded routinely to ensure proper functioning and thermometer calibration.<\/span><\/p><\/li><li><span style=\"color: #000000;\">Record temperatures of holding equipment at least daily to ensure proper functioning and calibration.<\/span><\/li><li><span style=\"color: #000000;\">Monitor the maintenance of ventilation systems, ensuring that systems are adequate and regularly cleaned according to the recommended schedule.<\/span><\/li><li><span style=\"color: #000000;\">Assure all equipment in the\u00a0kitchen area is well maintained.<\/span><\/li><li><span style=\"color: #000000;\">The executive chef should make sure to contract with an equipment repair company to have\u00a0<a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/homepage\/hotel-management-glossary\/preventive-maintenance.html\">preventive maintenance <\/a>done for all equipment, including calibration of cooking equipment.<\/span><\/li><li><p><span style=\"color: #000000;\">The kitchen staff or the engineering team should make sure to log all preventative and repair work maintenance.<\/span><\/p><\/li><li><p><span style=\"color: #000000;\">Review temperature logs to ensure that they are being done and to determine problem areas.<\/span><\/p><\/li><li><p><span style=\"color: #000000;\">The <a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/job-description-for-hotels\/bo-n-others\/467-executive-chef.html\">Executive Chef<\/a>\u00a0or\u00a0<a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/job-description-for-hotels\/bo-n-others\/482-sous-chef-chef-de-cuisine-job-description.html\">Sous Chef<\/a>\u00a0should follow up on any equipment issues or needs.<\/span><\/p><\/li><li><p><span style=\"color: #000000;\">Maintain all facility and equipment documentation with HACCP records.\u00a0<\/span><\/p><\/li><\/ul><p><span style=\"color: #000000;\"><strong>KITCHEN EQUIPMENT&#8217;S CLEANING AND HYGIENE<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">Make sure to disassemble removable parts from equipment.<\/span><\/li><li><span style=\"color: #000000;\">Use the three-sink method to <a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/homepage\/hotel-management-glossary\/wash.html\">wash<\/a>, rinse, and sanitize all parts.<\/span><\/li><li><span style=\"color: #000000;\">Verify sanitizer concentration for each meal period and as necessary per policy.<\/span><\/li><li><span style=\"color: #000000;\">Wash, rinse, and sanitize all food contact surfaces of the equipment that is stationary.<\/span><\/li><li><span style=\"color: #000000;\">Allow all parts of the equipment to air dry.<\/span><\/li><li><span style=\"color: #000000;\">Make sure to re-assemble the equipment once dried.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-758a37d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"758a37d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-03b49df\" data-id=\"03b49df\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-980e6a5 elementor-widget elementor-widget-image\" data-id=\"980e6a5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"271\" height=\"300\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/12.jpg\" class=\"attachment-large size-large wp-image-2993\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6f6b629 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6f6b629\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-28cc630\" data-id=\"28cc630\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-23c072c elementor-widget elementor-widget-text-editor\" data-id=\"23c072c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><strong>SAFETY PROCEDURE FOR CLEANING DEEP FREEZER AND WALK IN<\/strong><\/span><\/p><p><strong><span style=\"color: #000000;\">PURPOSE<\/span><\/strong><\/p><ul><li><span style=\"color: #000000;\">The interior and exterior surfaces of the <a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/homepage\/hotel-management-glossary\/walk-in.html\">Walk-In <\/a>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.<\/span><\/li><li><span style=\"color: #000000;\">The stewarding staff should make sure to safely and hygienically\u00a0clean the deep freezer \/ walk-in freezer to achieve consistent\u00a0results every time.<\/span><\/li><li><span style=\"color: #000000;\">The\u00a0<a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/job-description-for-hotels\/bo-n-others\/467-executive-chef.html\">Executive Chef<\/a>and\u00a0<a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/job-description-for-hotels\/bo-n-others\/443-chief-steward.html\">Stewarding Manager<\/a>should be responsible to ensure that appropriate kitchen equipment\u00a0cleaning and maintenance methods are followed by the stewarding staff.<\/span><\/li><li><span style=\"color: #000000;\">The\u00a0<a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/homepage\/hotel-management-glossary\/hotel.html\">hotel<\/a>training and HRD department should develop and implement proper written\u00a0<a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/component\/tags\/tag\/stewarding-sop.html\">Kitchen Stewarding SOP&#8217;s<\/a>to ensure the same is implemented correctly throughout all the food preparation outlets.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>EQUIPMENTS NEEDED FOR CLEANING:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Squeegee.<\/span><\/li><li><span style=\"color: #000000;\">Towel rack.<\/span><\/li><li><span style=\"color: #000000;\">Dustpan and broom.<\/span><\/li><li><span style=\"color: #000000;\">Wet vacuum machine.<\/span><\/li><li><span style=\"color: #000000;\">Cleaning chemicals, detergent and sanitizer.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><b>The steps of cleaning are mentioned below:<\/b><\/span><\/p><ul><li><span style=\"color: #000000;\">Turn off the main power.<\/span><\/li><li><span style=\"color: #000000;\">Remove all the fruits and vegetables to another freezer.<\/span><\/li><li><span style=\"color: #000000;\">Spray all shelving racks and\u00a0<a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/homepage\/hotel-management-glossary\/wash.html\">wash<\/a> them with detergents.<\/span><\/li><li><span style=\"color: #000000;\">Clean the walls, ceilings, and the cooling fan.<\/span><\/li><li><span style=\"color: #000000;\">Clean the curtains, door, and the flexible rubber.<\/span><\/li><li><span style=\"color: #000000;\">Extract all the water in the squeegee and vacuum them.<\/span><\/li><li><span style=\"color: #000000;\">Sanitize the walls and racks with chlorine.<\/span><\/li><li><span style=\"color: #000000;\">Turn on the main power.<\/span><\/li><li><span style=\"color: #000000;\">Arrange the temperature.<\/span><\/li><li><span style=\"color: #000000;\">Put the fruits and vegetables back to their original places.<\/span><\/li><li><span style=\"color: #000000;\">Panels should always be above freezing temperature for effective cleaning and rinsing.<\/span><\/li><li><span style=\"color: #000000;\">Clean wall and floor surfaces with a soft cloth or sponge and mild soap and warm water.<\/span><\/li><li><span style=\"color: #000000;\">Always follow all product cleaner instructions.<\/span><\/li><li><span style=\"color: #000000;\">Rinse thoroughly and do not use caustic or abrasive cleaners.<\/span><\/li><li><span style=\"color: #000000;\">Stainless steel finishes should be cleaned and wiped in the direction of the metal grain.<\/span><\/li><li><span style=\"color: #000000;\">Do not clean walk-in surfaces with high-pressure washers as they may damage metal and foam bond.<\/span><\/li><li><span style=\"color: #000000;\">Do not clean walk-in panels with\u00a0<a style=\"color: #000000;\" href=\"https:\/\/setupmyhotel.com\/homepage\/hotel-management-glossary\/acidic.html\">acidic <\/a>cleaners (i.e. vinegar).<\/span><\/li><li><span style=\"color: #000000;\">Acidic cleaners attack metal surface and can permanently damage the metal coating.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">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.<\/span><\/li><li><span style=\"color: #000000;\">Check and lubricate door hinges with petroleum jelly every two months.<\/span><\/li><li><span style=\"color: #000000;\">Check and tighten all screws in the hinges, latch, door closure and any other mechanism provided with the door as needed.<\/span><\/li><li><span style=\"color: #000000;\">The top of the walk-in is not a storage area.<\/span><\/li><li><span style=\"color: #000000;\">Never store anything on top of the walk-in as it may damage it.\u00a0<\/span><\/li><\/ul><p>\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>The Kitchen Staff\/Chef&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":221,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2975","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>SAFETY PROCEDURE IN HANDLING EQUIPMENT - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"The Kitchen Staff\/Chef&#039;s who use such equipment will be responsible for washing and sanitizing removable parts after each use. 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