KITCHEN EQUIPMENT CLEANING

KITCHENEQUIPMENTCLEANINGPROCEDURESMANUAL

Disclaimer

Thisbookisdesignedtoprovideinformationonkitchenequipmentcleaningonly.Thisinformationisprovidedandsoldwiththeknowledgethatthepublisherandauthordonotofferanylegalorotherprofessionaladvice.Inthecaseofaneedforanysuchexpertiseconsultwiththeappropriateprofessional.Thisbookdoesnotcontainallinformationavailableonthesubject.Thisbookhasnotbeencreatedtobespecifictoanyindividual’sororganizations’situationorneeds.Everyefforthasbeenmadetomakethisbookasaccurateaspossible.However,theremaybetypographicalandorcontenterrors.

Therefore,thisbookshouldserveonlyasageneralguideandnotastheultimatesourceofsubjectinformation.Thisbookcontainsinformationthatmightbedatedandisintendedonlytoeducateandentertain.Theauthorandpublishershallhavenoliabilityorresponsibilitytoanypersonorentityregardinganylossordamageincurred,orallegedtohaveincurred,directlyorindirectly,bytheinformationcontainedinthisbook.Youherebyagreetobeboundbythisdisclaimer.

Thispublicationiscopyright.2014

FOREWORD

TherecommendationsinthisManualareintendedasaguideonlytocateringmanagersandworkplacesupervisorsfromthe cleaning industry, to enable them to achieve andmaintain adequate standards of hygiene in respect of cleaningpracticesinallareasofthecommercialkitchen.

ThismanualiswrittenbyJoeBeneduceFacilities&HealthSupportSeniorInstructorforthecleaningIndustry

Otherpublicationsintheseriesinclude:

HospitalCleaningProceduresManual

HospitalCleaningOperatorsManual

CleaningofInfectiousAreasOperating

SuiteCleaningManual

TABLEOFCONTENTS

PageNo.

SECTION1INTRODUCTION9

SECTION2THENEEDFORKITCHENCLEANING

2.1FoodPoisoning11

2.2FoodContamination12

2.3MeansofContamination13

2.4PreventionofContamination14

2.5CleaningRequirements14

2.6Warnings15

SECTION3PRODUCTIONEQUIPMENT

3.1Bratt/Frypan-Tilting17

3.2CookingTop-Electric17

3.3CookingTop-Gas18

3.4Fryer19

3.5OilFilter21

3.6Griller/GrillerTop22

3.7Oven-Baking/Roasting24

3.8Oven-Convection25

3.9Oven-Microwave26

3.10Salamander27

3.11Steamer-PressureandAtmospheric28

3.11.1Well-TypeSteamer29

3.12Stockpot/BoilingPots30

PageNo

SECTION4PREPARATIONEQUIPMENT

4.1Butcher’sBlock32

4.2BowlCutter/FoodChopper32

4.3Scales-Counter33

4.4Scales-Platform34

4.5FoodMixer29

4.6MincingMachine/Attachments35

4.7PotatoPeeler35

4.8SlicingMachine-Automatic36

4.9Toaster-ConveyorType37

SECTION5FOODSERVICEEQUIPMENT

5.1Bain-Marie39

5.2Drink/JuiceDispenser40

5.3Multiport/Urn-Electric(Hotwater/Coffee}40

5.4TrayServiceSlide40

5.5TrayServiceBelt42

5.6Trolleys-GeneralPurpose,TrayandMobileRack42

PageNo.

SECTION6UTENSILDISHWASHINGEQUIPMENT

6.1FliteConveyor/RackConveyorDishwasher44

6.2Pot/UtensilWasher-SingleRackorBasketDishwasher44

6.3WasteDisposalUnit45

SECTION7CAREANDHANDLINGOFUTENSILS

7.1Aluminium47

7.2StainlessSteel47

7.3Chromium48

7.4Nickel48

7.5Silver48

7.6Tin48

7.7Glaze48

7.8Plastic48

7.9Rubber49

7.10Wood49

7.11Iron49

7.12Brass49

7.13Copper50

PageNo.

SECTION8STORAGEFACILITIES

8.1CoolRoom/Freezer-Walk-In53

8.2Refrigerator54

8.3StorageBin-DryFood55

8.4Store-DryFood56

SECTION9MISCELLANEOUS

9.1Hoodventilator59

9.2HoodFilter59

GLOSSARY60

SECTION1

INTRODUCTION

SECTION1INTRODUCTION

Foodservicehygieneistheresponsibilityofeverypersonassociatedwiththestorage,preparation, servicing and transportationof food.However, the cateringManager hastheadditionalresponsibilityforensuringthateveryoneunderhis/hercontrolknowsthewhyandhowofattainingmaximumhygienicconditions.

The aim of this ProcedureManual is to provide a guide for catering managers andworkplace supervisors to enable them to achieve and maintain adequate levels ofhygieneinrespectofcleaningpracticesinallareasofthehospitalkitchen.

However, the instructions contained herein should not limit the Catering Manager’sowndiscretion.

Managers will ensure the provision of quality food by application of the cleaningprinciples and procedures established for hospital kitchens, and a properly designedcleaningprogrammewillprovidestaffwithacleanandhygienicenvironmentinwhichtocarryouttheirduties.

It is recommended that this Equipment Cleaning Procedures Manual be used inconjunction with the Section on cleaning of kitchen areas in the Hospital CleaningProceduresManual.

SECTION2

THENEEDFORKITCHENCLEANING

2.1FOODPOISONING

Foodpoisoningistheoveralltermusedtodescribeillnessescoursedby:

a)consumptionoftoxicchemicalagentssuchaslead,insecticides;

b)consumptionoftoxicsubstancesinnaturalfoodssuchasmushrooms,seafood’s;

c)consumptionofnormallynon-toxicsubstancesinnaturalfoodstowhichanindividualisallergic;

d)Consumptionof“spoiled”food.Foodspoilagereferstochangesinthecompositionoffoodbroughtaboutbytheactionofyeasts,mouldsetc.

e)consumptionoffoodcontaminatedbyharmfulbacteriaorbacterialspores

In the first three instances, the illness is often confined to an individual; in the latterinstance,thecauseisusuallydiagnosedbytherapidonsetofsimilarsymptomsamongstagroupofpeopleallofwhomhaveconsumedthesamefoods.


2.2FOODCONTAMINATION

2.2.1Bacteria

Bacteriaaremicroscopicorganismsthatmaycausedisease.Theyeachconsistofasinglecell and reproduce by splitting into two. Given a favourable environment, a colony ofbacteriacandoubleitselfevery20to30minutes.Inthreehours,acolonyof10,000couldincreasetoalmost4million.

Thefavourableelementsthatencouragegrowthare:

foodand

moistureand

warmtemperaturesand

air(somespeciescansurvivewithoutair).

2.2.2BacterialSpores

Certain bacteria exist in a dormant (inactive) form called “spores”, one spore beingformed from one cell. In this form, they are capable of survival for long periods in anunfavourable environment - i.e.without food and in extremes of temperature includingboilingwater.

Theyaredestroyedbysteamsterilizationandareused to test theefficacyof sterilizers.Applicationofheatandmoisturemaystimulategerminationandcausesporestoreturntotheiractiveform.


Foodpoisoningduetobacterialcontaminationmaytaketwoforms–:

intoxication

infection

2.2.3Intoxication

IntoxicationismostcommonlycausedbytheStaphylococcusbacteriathat,whenpresentinfood,produceatoxinthatinturncausesillness.ThesourceofStaphylococcalbacteriaismostcommonlythemucousmembraneofthenoseandthroatandlesionsontheskin,particularly thehands.Foodworkersmustpayscrupulousattention topersonalhygiene,particularlyhandwashing,andmustnothandlefoodiftheyhavecutsandsoresontheirhands.

2.2.4Infection

InfectionismostcommonlycausedbytheSalmonellabacteriathatdirectlycauseillness.Salmonellathrivesinunrefrigeratedfoodandisdestroyedbyheat.

2.3MEANSOFCONTAMINATION

Foodmaybecomecontaminatedby:

a) foodhandlerswhoknowinglyorunknowinglyharbourdiseasecausing theirorganismsontheirhandsorinthemucousmembranesoftheirnoseandthroat;

b)incorrectstorageconditions;

c) poorhandlingoffoods;rawmeat,poultryandfishwillcontaminatecookedfoodsandworksurfaces;

d)useofcontaminatedkitchenequipmentandutensils.

Particlesofmeat,bloodandotherfoodstuffsleftonkitchensurfacesandequipmentwill,inawarmkitchen,promotebacterialgrowththatcanbeaserioushealthhazardor,attheveryleast,spoiltheflavouroffood.

Cleaning of surfaces, equipment and utensils is, therefore, the responsibility of everypersonworkinginafoodserviceandallemployeesmustbeawareofthewaysinwhichfoodcanbecomecontaminatedandhowthiscanbeprevented.


2.4PREVENTIONOFCONTAMINATION

Topreventcontaminationoffood,thefollowingproceduresshouldbestrictlycarriedout:

Inspectionoffoodondelivery.

Storageoffoodatthecorrecttemperature.

Separatestorageofrawandcookedfoods.

Thoroughhandwashingbeforehandlingfood,andaftercleaningandhandlingwastes.

Correcthandlingoffoodduringpreparation.

Promptservingatthecorrecttemperature.

Immediatecleaningof thepreparationarea, surfaces,machinesandutensils

afterusetoremovespills,foodparticlesandmoisture(alwayswipedry).

Returnofallcrockerytothedishwasherforwashingandsanitisation.

Correct handl1ng and storage of garbage containers and wash1ng out ofcontainersafteremptying.

2.5CLEANINGREQUIREMENTS

Frequencyofcleaningoffoodpreparationequipment,surfacesandpremiseswilldependonthedegreeofusageinanygivenperiod.Asageneralrule,equipment,utensilsand immediate working areas should be cleaned after each occasion of use. Premisesshould be thoroughly cleaned at least daily, with spot cleaning occurring as and whenrequiredsoastomaintainasafe,hygienicenvironment.

Major cleaning of large items of equipment (ovens etc.) should be carried out at leastweekly,ormorefrequentlydependingonusage.Thisalsoappliestohoods,canopies,etc.Irrespectiveof any set frequencies laid down, common sensedictates that if an itemorsurfaceissoiled,itmustbecleanedassoonaspossible.Cleaningservicesinkitchenareasmustbeabletorespondtothesesituations.

Specialemphasismustbeplacedonhygienepracticesandcleaningwhenthereisachangeoftasksfromrawtocookedfoodpreparation.


AlthoughthisManualcoversthecleaningrequirementsforequipmentcommonlyusedinhospital kitchens, it is important that to be used in conjunction with manufacturers’instructionsforspecificbrandsofequipment.

ItisalsoimportantthatcleaningrequirementsforequipmentareconsideredinconjunctionwithproceduresforcleaningkitchenareaswhicharedetailedinthepublicationHospitalCleaningProceduresManual.

Reference ismade in the text of thismanual to detergents and sanitizing agents.Theseproductswillneedtobeselectedinaccordancewithcurrentworkplacepolicy.Dilutionsandsafetyprecautionsshouldbeasrecommendedbymanufacturers.

2.6WARNINGS

Whenusingchemicaldetergentsorsanitisingagents,beforeusingreadMSDS

(MaterialSafetyDatasheets)alwaysuseP.P.EPersonalProtectiveEquipmente.g.Wearrubbergloves,ascertainingredientscanbeharmfultotheskin.Becarefulnottosplashchemicalagentsnearfaceandeyes.Wearappropriateprotectiveclothingwhennecessary.Wearnonslipappropriatefootwear.

Switch off and disconnect all electrical plugs from power points before cleaning anyelectrically-operatedequipment.Ifpossible,covertheplugwithplastictoavoidmoisturecontactwhichcouldcausedamageorinjurepersonnelwhentheequipmentisnextused.

Display awarningnotice onor near theon/off switchof theunit being cleaned so thatotherstaffwillnotattempttouseit.

Do not spray chemicals directly into or onto external surfaces of electrically-operatedequipment.Sprayingcouldcauseashortcircuitinthewiringwhennextused.

Atalltimeswarningsignsmustbeusewhenconductinganycleaningactivity.

SECTION3

PRODUCTIONEQUIPMENT


3.1BRATT/FRYPAN-TILTING

a)FlushFrypanwithwarmwaterimmediatelyafteruseandtilttodrain.

b)Washinternalsurfacesofthepanwithhotdetergentsolution.

c)Scrubadjacentturn-ons,lidandsurroundingenamelsurfaces.

d)Tiltfrypantodrain.

e)Rinseallwashedsurfaceswithcleanhotwater.

f)Wipedryallsurfaceswithacleansoftcloth.

g)Mopdrythesurroundingfloorsurfaces.

3.2COOKINGTOP–ELECTRIC

a)Removedriptrayandscrapeoutfooddepositsandspills;washwithhotdetergentsolution;rinseandwipedry.

b)Wipetopsurfaceswithdryclothtoremovespills,greaseetc.Usebluntscraperforhard,baked-ondeposits.

c)Wipeoverwithdetergentsolutionornon-abrasivepaste;

rinseandwipedry.

d)Cleanotherexteriorsurfaceswithdetergentsolution;rinseandwipedry.

e)Replacedriptray.

f)Ifcookingtopistobeoutofuseforanextendedperiodoftime,smearcookingplateswithcookingoiltopreventrust.


3.3COOKINGTOP-GAS

a)Removetopburners,gratesetc.andplaceinemptypot-washsink.

b)Spraypartsthoroughlywithovencleanerandletstandfor5minutestoallowchemicalcleaningactiontotakeplace.

c)Loosenbaked-ongreaseandcarboniseddepositswithstiffbrushorwoodenscraper

d)Rinsewithclean,hotwater,drainandwipedrywithacleancloth.

e)Spraythecookingtopwithovencleanerasinb).

f)Loosenbaked-ongreaseandcarboniseddepositsasinc).

g)Removedissolveddepositswithadampcloth.

h)Rinseallsurfacescarefullywithadampclothtoremovealltracesofovencleaner.

i)Replaceallpartscarefullyonthecookingtop,beingsuretoreplaceallpartsinthecorrectposition.

j)Test-lightthecookingtoptoassistinthedryingprocessandtoensurethatnogasportsareblocked


3.4FRYER

3.4.1Draining

Drainandstrainthefryingmediumattheendofeachday.

Alwaysdrainfryerwhencoldzoneareaunderpanbaffleishotandliquid.Acoldfryerheatedupwillnotdrain,asthefryingmediuminthecoldzoneremainshard.

a)Opendrainvalveandallowfryingmediumtodrainintothemobileoilfilter.

b)Checkvalveforanyfoodparticlesand,ifnecessary,dislodgewithastiffnylonbrush.

c)Closevalve.

Donotusewirebrushesormetalrodsasthesewilldamagethevalve.Iftheobstructioncannotbedislodgedwithanylonbrush,useawoodenorplasticprobe.

3.4.2Cleaning

a)Runcoldwaterintothefryer.

b)Addundiluteddetergenttothefryerpanandmixthoroughly.

c)Turnontheheatandbringthetemperaturetoboilingpoint;donotallowoverflowing.

d)Adjustthetemperaturetosimmer.

e)Brush-washanyheavydepositsandoutsidesurfaceswiththesamecleaningsolution.

f)Whenthetankiscompletelyclean,turnheatoffanddrainfryer.Addcoldwatertothesolutionasitdrainstopreventrapidchangeintemperature.Thisavoidswarpingofthemetal.

g)Rinsethoroughlywithcleanwateruntildetergentodourisremoved.


Note:

Burnersfromgasboilingtablesandothermetalequipmentwhichiscoatedwithbaked-ondepositsmaybecleanedquiteeasilybyboilingtheminsidethedeepfryerasitisbeingcleaned.

Theseitemsshouldalsobebrushedandrinsedasabove.Ifalargenumberofpiecesaretobecleanedinthisway,additionaldetergentshouldbeaddedtothefryerpan.

3.4.3Filling

a)Checkthatthedraincockisclosedandpanbaffleisinposition.

b)Fillthefryerwithfryingmediumtotheoillevelindicatedontherearwallofthepan.

DONOTOVERFILLTHEFRYER.

Overfilling causes foam-over and messy fryingconditions.

Element cleaningonelectrically-heated fryersmaybeeffectivelycarriedoutbyliftingtheelementsoutofthepanandsupportingthemwiththestopprovidedontheswitchbox.Setthermostat to120°Candleaveonuntilalldepositsareburntoff.

Ifcleaningelementswhilstfryerpancontainsfryingmedium,ensurethatpanlidisinposition.Donotimmersehotelementsinfryingmediumasthiscreatesafirehazard.


3.5OILFILTER

3.5.1OperatingInstructions

a)Heatthefryingmediuminthepanto150°C.

b)Positionmobilefilterunderdraincockoffryeranddrainpanintofilterbowl,agitatingthefryingmediumtowashoutanyheavyparticles.

c)Cleanthefryerifnecessaryandclosedraincock.

d)PositionswivelspoutabovefryerpanandturnfilterswitchtoFILTER.Thiswillreturnfilteredoiltopan.

e)Whenallfryingmediumhasbeenreturnedtothepan,turnfilterswitchtoOFFandallowtostandforoneminute,thenturnswitchtoCLEANforapproximatelyanotherminute.Thiswillallowtheoiltoemptyfromthereturnlineandpump.(Thisoperationisnecessarytopreventanypossibilityoffryingmediumsolidifyingintheunitbeforethenextuse).

NOTE:

Filterpadsmaybeusedmorethanonceanddiscardedwhenoilwillnolongerpassthrough.

Cleaning

a)Removepaperandperforatedmeshes.

b)Fillbowltooillinewithhotdetergentsolution.Agitateslightly.

c)Allowunittopumpthrough.

d)Repeatoperationwithcleanwater.

e)Repeatagainifnecessary.

f)Wipebowldrywithaclean,softcloth.

Note:

Anydetergentleftinfilterwillcauseoiltodeterioraterapidly.Itisthereforeessentialtoensurethatthemachineisthoroughlyrinsed.


3.6GRILLER/GRILLERTOP

3.6.1Hotplate

a)Whilegrilleriswarm,removeallfattydepositsfromthesurfaceofhotplatewithascraper.

b)Sprayhotplatewithovencleaner,letstandfor5minutes,wipewithdampcloth.

c)Rinsehotplatewithcleanhotwatertoremovealldepositsandovencleaner.

d)Wipehotplatedrywithacleancloth.

e)Wipecookingoilovercookingsurfacestopreventrust.

f)Toremovebuild-upofcarbondepos1ts,useagriddlestonewithcook1ngoilaslubricant.Thoroughlycleanplate(assetoutabove)afterusinggriddlestone.

Note:

Hotplatesmaywarporcrackifwashedwhentoohot.Keepwaterawayfromelectricalconnections.


3.6.2ExteriorSurfaces

a)Washsurfaceswithneutral,grease-dissolvingdetergent.

b)Removebaked-ongreaseandcarbon1seddepositswithwoodenorplasticscraper.

Note:

Donotusesteelwoolonstainlesssteelfinishesasparticlesofironcanbecomeembeddedinthesteelsurfaces,rustandcausestreaking.

c)Removegreasecontainersfromthefrontofthecookplateandwashinhotwaterandgrease-dissolvingdetergent.

d)Wipeunderneaththegrillertoremovespiltfat.

e)Checkallvisibleelectricalconnections,particularlyflexiblewiring,forsignsofwearandfrayingandhavefaultsrepaired.


3.7OVEN-BAKING/ROASTING

3.7.1Interior

a)Removeshelvesandshelfsupportsandwashinpotwashingsinkusingagrease-dissolvingdetergent.

b)Brush-scrubtoremovecarboniseddeposits.

c)Rinsewithcleanwaterandleavetodry.

d)Pre-heatovento65°C;switchoffheat.

e)Loosenbaked-ongreaseorcarboniseddepositswithastiffbrushorscraper.

f)Whileovensurfacesarestillwarm,spraywithovencleanerandletstandfor5minutestopermitchem1calcleaningactiontotakeplace.

g)Removedissolvedandlooseneddepositswithadampcloth.

h)Wipesurfaceswithaclean,dampclothtoremovealltracesofovencleaner.

3.7.2Exterior

a)Washsurfaceswithaneutral,grease-dissolvingdetergent.

b)Removedissolvedandlooseneddepositswithadampcloth.

c)Rinsewithcleanwarmwater.

i)Wipedrywithaclean,drycloth.

Note:

KeeptheSides,frontandbackoftheovencleanatalltimestoavoidodours


3.8OVEN–CONVECTION

3.8.1Interior

a)Removeshelvesandshelfsupportsandwashinpotwashsinkusingagrease-dissolvingdetergent.

b)Brush-scrubtoremovecarboniseddeposits.

c)Rinsewithcleanwaterandleavetodry.

d)Preheatovento65°C;switchoffheat.

e)Loosenbaked-ongreaseorcarboniseddepositswithastiffbrushorscraper.

f)Whileovensurfacesarestillwarm,spraywithovencleanerandletstandfor5minutestopermitchem1calcleaningactiontotakeplace.

g)Removedissolvedandlooseneddepositswithadampcloth.

h)Wipesurfaceswithaclean,dampclothtoremovealltracesofovencleaner.

Note:

Forglass-lineddoors,repeatproceduresetohtakingcarenottoscratchtheglass.

3.8.2Exterior

a)Washsurfaceswithaneutral,grease-dissolvingdetergent.

b)Removedissolvedandlooseneddepositswithadampcloth.

c)Rinsewithcleanwarmwater.

d)Wipedrywithacleandrycloth.

Note:

Ifstubbornstainsarestillevident,repeatproceduresEtoHasfor3.8.1-Interiorcleaning.


3.9OVEN-MICROWAVE

a)Placeacrockeryorpapercupofwaterinsidetheoven,settimerfor2to3minutesandallowthewatertoboil.

b)Removethecupandwipeawaythemoisturefrominteriorsurfaceswithaclean,dryclothorpapertowel.

c)Removethecookingtrayandwashinahotdetergentsolution.

d)Rinseincleanwaterandwipedry.

e)Returntraytooven.

f)Cleanexteriorofovenwithdetergentsolution.

g)Wipedrywithcleancloth.


3.10SALAMANDER

a)Removerackandwashindetergentsolution.Useovencleanerifheavilysoiled.Rinsewithhotwaterandwipedry.

b)Wipecrumbsandspillsfrominsideofsalamander.Washwithdetergentsolution.Useovencleanerifheavilysoiled.Rinsewithhotwaterandwipedry.

c)Replacerack.

d)Wipeexteriorsurfaceswithdetergentsolutionornon-abrasivepaste(donotusesteelwool).Rinsewithhotwaterandwipedry.


3.11STEAMER–PRESSURE

ANDATMOSPHERIC

a)Removecookingbasketsandwashinhotdetergentsolution;

rinsewithhotwaterandwipedry.

b)Removeracksandwashinhotdetergentsolution;rinsewithhotwaterandwipedry.

c)Cleanentererorwithclothanddetergentsolution.Usebrushtocleanracksupportsandcrevices.Useabluntscraperifnecessary.(Donotusepastecleanerorsteelwool).Rinsewithcleanhotwaterandwipedry.

d)Removefoodstrainer.washinhotdetergentsolution,rinse,wipedryandreplace.

e)Checkthatsteamtrapisclean.

f)Wipeexteriorsurfacesandfittingswithhot,wetcloth;useanon-abrasivepasteifnecessary;wipedry.Wipeovermetalsurfacewithcookingoiltopreventrust.

g)Replaceracksandbaskets,leavedoorajartopermitaircirculationandtopreventrubbersealinggasketsfromadheringtothedoorwhenthesteamerisnotinuse.


3.11.1Well-TypeSteamer

a)Turnoffwatersupplytankandempty.

b)Removeallfoodscrapsandsedimentandwashtank.

c)Cleansedimentfromimmersionheaters.

d)Turnonwatersupplyandrefilltanktocorrectlevel.

e)Checkoperationofball-floatvalve.


3.12STOCKPOT/BOILINGPOT

3.12.1Interior

a)Drainofforemptycontentsofthepot.

b)Rinsewithlukewarmwaterifmilk,porridgeoreggmixtureshavebeenprepared.

c)Removehardenedfooddepositswithaplasticorwoodenscraperorusenon-abrasivepaste.

d)Washwithahotdetergentsolution.

e)Dismantlethedrain-tapandcleanallpartsthoroughlywithhotwaterandneutraldetergent.

Note:

Careshouldbetakentopreventdamagetotaperedsurfaces;cleanonlywithanylonbrush.Wirebrushesormetalrodswilldamagetheseatandcausethetaptoleak.

f)Thoroughlyrinsepotandtapassemblywithhotwatertoremovealltracesofdetergent,pasteetc.

g)Applycookingoiltotaperedsurfacesofdrain-tapbeforereassemblytopreventsticking.

3.12.2Exterior

a)Cleanallsurfaceswithdetergentsolution;wipedrywithcleancloth.

b)Leavelidsajarandtapsopentopermitaircirculationandpreventmoisturecollection

SECTION4

PREPARATIONEQUIPMENT


4.1BUTCHER’SBLOCK

a)Sprinklethesurfaceoftheblockwithchlorinatedcleanserpowderbeforebrushingorscraping,toaidinremovalofimbeddedsoilsandtofreshentheblock.

b)Brushalllooseparticlesfromthesurface.

c)Wetthesurfacewithwarmwater;donotsoak.

d)Scrubwithastiff-bristledbrush,dippedfrequentlyinwarmwateruntilallpowderisdissolved.

e)Rinsewithcleanwarmwaterandleavetoairdry.

4.2BOWLCUTTER/FOODCHOPPER

a)Disconnectelectricalpower.

b)Cleanthebladeswithcare.Leavetheguardinplaceuntiltherestofthemachineiscleaned,thenremoveguardonlylongenoughtocleanitandtheblade.Useabrushwithalonghandleorathick,wadded,cleancloth.

c)Disassembleunitandrinsepartswithtapwatertoremovelooseparticles.

d)washremovablepartsinhotdetergentsolution;rinsethoroughlywithcleanwatertoremovealltracesofdetergent.

e)Rinseallpartsinanapprovedsanitisingagent.

f)Cleanallfixedcomponentswithhotdetergentsolution.Wipeoverwithhotwaterandanapprovedsanitisingagent.


4.3SCALES-COUNTER

a)Removescooporpanandremovablepartsandplaceinpot-washsink;washinhotdetergentsolution.

b)Rinsewithcleanwaterandleavetodry.

c)Cleanallfixedpartswithhotdetergentsolution.

d)Rinseandwipedry.

e)Reassemblescales.

4.4SCALES-PLATFORM

a)Removestainlesssteelplatformcover.

b)Brushloosefoodparticlesfromallsurfacesofscales.

c)Wipeallsurfacesofscaleswithahotneutraldetergentsolution.

d)Wipewithaclean,dampclothsoakedinasolutionofanapprovedsanitisingagent.

e)Drycarefullywithasoft,drycloth.

f)Brush-washstainlesssteelplatformcoverinpot-washsinkinhotdetergentsolution;rinseinhotwater.

g)Drycarefullywithasoft,drycloth.

h)Replaceplatformcover.

i)Cleansurroundingfloorareas.

j)Reassemblescales.


4.5FOODMIXER

a) Disconnect electrical power by switching off atisolatingswitchonwall.

b)Removebowl,agitatorandattachmentsandwashinhotdetergentsolution.

c) Rinsewithclean,hotwater,shaketoremoveexcesswaterandleavetoairdry.

d)Wipeoverwithanapprovedsanitisingagent.

e)Dryoutsideofunitwithasoftdrycloth.

4.6MINCINGMACHINE/ATTACHMENTS

a)Disconnectelectricalpowertounitbyswitchingoffatisolatingswitchonwall.

b)Dismantlemincer/attachmentsaspermanufacturer’sinstructions.

c)Washremovablepartsinhotdetergentsolution.

d)Rinsewithhotwaterandleavetoairdry.

e)Wipeoverexteriorofmachinewithdetergentsolutionandwipedry.

f)Reassemblepartsandcheckforcorrectoperation.

Partsofamincer

SECTION4

PREPARATIONEQUIPMENT

4.7POTATOPEELER


b)Removelid,abrasivediscsandperforatedstrainer.Flushwithcoldwater.Cleanthepeeltraps.

c)Washallremovablepartsinpot-washsinkinhotdetergentsolution.

d)Usingthissamesolutionandalong-handlebrush,washinsideandoutsidesurfacesoftheunit.Rinseallpartsandunitwithhotwater.

e)Rinseallpartswithanapprovedsanitisingagent.

f)Reassembleandleavetoairdry.


4.8SLICINGMACHINE-AUTOMAIC

a)Disconnectelectricalpowerandcleanthesurfaceofthemachinedaily.

Note:

Makesuretheknife-guardsareinplaceandtheslice-adjustingknobisturnedclockwiseasfarasitwillgowhenperformingthisoperation.Alift-leverwithapivotingfootisusedtosupporttheslicerwhilecleaning.Raisethelift-leverpastcentretoitsforwardposition.

Withthelift-leverinthisraisedlockedposition,thefootwillrestonthe

tableorotherslicerrestingsurface.Pulllift-leverbacktoitsretractedpositionaftercleaning.

b)Wipe-offlargescrapsofmeatparticles.

c)Wipetheentireoutsideofslicerwithbotdetergentsolution,beingsuretocarefullywipethegaugeplate.

d)Removefrontandbackguards.

e)Carefullywashthefrontandrearoftheknifewithcloththathasbeendippedinthedetergentsolution.

f)Washthefrontandbackguards.

g)Rinsingandsanitisingcanbedonebygoingoverallcleanedsurfaceswithacloththathasbeensoakedinapreparedsanitisingsolutionandwrungoutenoughsothatthesolutiondoesnotrunoverthemachinebutstillleavesitwet.

h)Reassemblethebackknifeguard,thenthefrontknifeguard.

i)Leaveallsurfacestoairdry.Donotwipe.


4.9TOASTER-CONVEYORTYPE

a)Removeandemptycrumbtray.

b)Washcrumbtrayinhotdetergentsolution.

c)Rinsetrayincleanhotwaterandleavetoairdry.

d)Wipeexteriorsurfaceswithdetergentsolution.

e)Wipewithcleandrycloth.

f)Movetoasterandwipecleanthecountersurfaceunderneath.

g)Replacedrycrumbtray.

SECTION5

FOODSERVICEEQUIPMENT

SECTION5FOODSERVICE

EQUIPMENT

5.1BAIN-MARIE

5.1.1Daily

a)Removeallfoodcontainersassoonasservingiscompleted.(PlacecontainerswheredirectedbyChef).

b)Disconnectelectricalpoweratisolatingswitchandremoveplug.

c)Ifwet-welltype,drainwaterwellscompletelyandclosevalve.

d)Brush-washallsurfaceswithhotdetergentsolution.

e)Ifbaked-ondepositsaredifficulttoremove,useabluntmetalscraper.

f)Rinsethoroughlywithcleanhotwater.

g)Wipedrywithaclean,drycloth.

h)Cleanoutersurfaceswithdetergentsolution;wipedrywithacleancloth.

5.1.2Periodically

De-limingmaybenecessaryiflimescaledevelopsinwet-wellBainMarie.

a)Fillthewellwithwaterandadd6gramsoflimescaleremoverperlitreofwater.

b)Switchonelectricalpowerandallowwatertocomealmosttotheboil.Allowthehotsolutiontoremainuntilallscalehasbeenremoved.Heavylimescalemightrequirelightbrushing.

c)Turnofftheelectricity.

d)Drainthewell

e)Flushthoroughlywithcleanhotwater.Itmaybenecessarytorepeatthisseveraltimesuntilalltracesofodourshavebeenremoved.

f)Wipedrywithaclean,drycloth.


5.2DRINK/JUICEDISPENSER

5.2.1DailyClean

a)Wipeallexteriorsurfaceswithahotdetergentsolution.

5.2.2WeeklyClean

Chooseatimewhenthedispenserisemptyandisabouttoberefilled.

a)Fillwithcleanwateranddrain.

b)Fillwithanapprovedsanitisingagent.

c)Circulatesolut1onforaminimumofthreeminutes.Drainoffsolutionthroughtap.

d)Thoroughlyrinsebycirculatingclearwaterforaminimumofthreeminutes.

e)Rinsefaucetbydrainingclearwaterthroughit.

5.3MULTIPOT/URN-ELECTRICHOTWATER/COFFEE


b)Emptycontents.

c)Removeinfusers,lidsandremovabletaps;washinhotdetergentsolution,rinseandleavetoairdry.

d)Wipeinsideofmultiport/urnwithapprovedsanitisingagent.

e)Rinseinsideofmultiport/urnthoroughlywithcleanwaterandleavetoairdry.

f)Wipeexteriorsurfaceswithdetergentsolutionandwipedry.

g)Reassembleinfusers,taps,lidsetc.

h)Toremoveaccumulatedscale,usearecommendeddescalingcompoundandsoakovernight.


5.4TRAYSERVICESLIDE

5.4.1Daily

a)Removealltrays,utensilsetc.fromslide.

b)Brushoffallloosefoodparticles.

c)Washtray-slidetop,supportlegsandshelveswithdetergentsolutionandwipedry.Donotuseharshabrasivesorsteel

Note:

Becarefulwhencleaningtrayslidefittedwithpowerpoints.Isolatepowerwheneverpossible.Donotusehoseorspray.

5.4.2Twiceweekly

Followaboveprocedure,andthenwipeallsurfaceswithanapprovedsanitisingagent.


5.5TRAYSERVICEBELT

5.5.1DailyClean

a)Removealltrays,racks,etc.fromtheconveyorbelt.Brushoffallloosefoodparticles.

b)Washexposedbeltsurfaceswithwarmdetergentsolution.

c)Rotatebelttoexposethepartoftheconveyorbeltwhichwasunderneathduringcleaningofthepreviouslyexposedportion,andrepeat

d)Donotattempttocleanbeltwhileitisinmotion.Donotusehotwater.

e)Donotusescouringpadsoranythingthatmayscratchsurfaceofbelt.

5.5.2TwiceWeekly

Followaboveprocedures.Thenwipeoverentirebeltwithanapprovedsanitisingagent.

5.6TROLLEYS-GENERALPURPOSE,TRAYANDMOBILERACK

a) Removeallpansandtraysfromtrolleys/racks,washinhot detergent solution, rinse andwipedry.

b) Washallsurfacesoftrolley (including wheels) withhotdetergentsolution(usebrushfor crevices and cornices), rinseandwipedry.

c)Checkwheelsforsmoothoperationremoveobstructionsorarrangeformaintenanceattentionifrequired.

SECTION6

UTENSILDISHWASHINGEQUIPMENT


6.1FLITECONVEYOR/RACKCONVEYORDISHWASHER


b)Removeallstrainers(includingpumpintakestrainer),andwashindetergentsolution.

c)Removestand-pipeoropendrainvalvetoemptytanks.

d)Removeallcurtains;washindetergentsolution,rinseandleavetodry.

e)Checkwashjetsandremoveanyforeignmatter.Removewasharmassembliesweeklyandcleanthoroughly.

f)Rinseinsideofmachine,entryandexitbenchesandconveyorbeltonElite-typemachineswithhand-heldspray.

g)Cleanoutsideofmachinewithdetergentsolutionandwipedry.

h)Leavedoorsopentoallowmachinetoairdry.

Note:Donothoseexteriorofmachineorusesteelwoolorharshabrasives.

6.2POT/UTENSILWASHER-SINGLERACKORBASKETDISHWASHER


b)Opendoor,removeoverflowpipeandallowLankLoempty.

c)Removetankscreensandrefusebasketsandwashindetergentsolution.Rinseinhotwaterandleavetodry.

d)Washinsideofunitwithdetergentsolutionandrinse.

Removepumpstrainerandwash.

e)Remove,washandrinsearms.Checkandcleannozzlesifrequired.

f)Replacearms,basketsandoverflowpipe.

g)Cleanoutsideofmachinewithdetergentsolutionandwipedry.

h)Leavedooropentoallowmachinetoairdry.

Note:

Donothoseexteriorofmachineorusesteelwoolorharshabrasives.


6.3WASTEDISPOSALUNIT


b)Washbenchinganddrainboardswithdetergentsolution;rinsewithhotwaterandwipedry.

c)Flushinsideofunitwithdetergentsolution,scrubwithastiffbrushandrinsewithhotwater.

d)Turnonpowerandrundisposertocompletelyflushinterior.

e)Wipeexteriorsurfaceswithdetergentsolutionandwipedry.

DONOTUsesolventsorotherdrain-cleaningchemicalsinthedisposer.

f)Reachinsidedisposerwhilstitisoperatingorwhilstpowerisswitchedon.

SECTION7

CAREANDHANDLINGOFUTENSILS


7.1ALUMINIUM

a)Handleutensilscarefullytomaintaintheiroriginalshape.

Rememberthataluminiumisasoftmetalwhichcaneasilybemisshapenbyroughhandling.

b)Washindetergentsolution,rinse,anddrythoroughly.Avoidusingcleanerswithsodacontent.

c)Donotusesteelwoolormetalmeshasthesewilldamagethesurface.Greydepositmayberemovedfromvesselsbycookinginwastefruitorvegetableswithanacidcontent.

7.2STAINLESSSTEEL

Stainlesssteeladdsanimageofeleganceandsophisticationtoanykitchen,andthebeautyofthatishoweasyitistokeepclean.Hereiswhattodoandwhatnottodowhencleaningyourstainlesssteelappliancessothattheywillkeeptheirlustreandshine

a)Alwaysstartbycleaningwithwarmwaterandacloth,oramicrofiberclothfirst.

b)Donotallowsalt,orfoodscontainingsalt,toremainincontactwithstainlesssteelasitwillpitthesurface.Alwayswashfoodresiduefromutensilsaftereachuse.

c)Avoidheatingover260°C,asdiscolouration(heattint)anddistortionofshapewillresult.Avoidconcentratingheatonasmallareaandnever

overheatemptyutensils.

d)Notethat“heattint”detractsfromappearanceonlyandcanberemovedbyscouringwithasponge.softcloth,andmildabrasive.Alwaysrubinthedirectionofthepolishlinesonthestainlesssteeltopreservetheoriginalfinish.

e)Neverusesteelscrapersorsteelwoolastinyparticlesofsteelcanbecomeembeddedinthesurfaceofthestainlesssteel,and,uponrusting,causeunsightlystains.Ifscrapingisnecessary,useonlystainlesssteel,wood,plasticorrubbertools.

f)Wipeinthedirectionofthegraintoavoidleavingstreaks.

g)Alwaystoweldryaftercleaningtopreventwaterspotting.


7.2.1STAINLESSSTEEL

Note

a)Neverusesteelwoolorsteelbrushes.Theywillscratchthesurfaceofyourstainlesssteelandmakeitmoresusceptibletorustingandstaining.

b)Abrasivecleanerswillscratchthesurfaceandshouldalwaysbeavoided.

c)Bleachwillstainanddamagestainlesssteel,donotusecleaningspraysorsolutionsthatcontainbleach.

d)Dirtywaterandcleaningsolutionscanleavearesiduethatcanstainanddamagethesurface,sodon’tforgettorinseanddry.

7.3CHROMIUM

a)Avoidscratchingchromiumplatingwithharshabrasivesorsharpimplements.

b)Donotleavechromiumincontactwithrustingironorstainsandcorrosionwilloccur.

c)Avoiddirectflameoroverheatingwhichmaydiscolourandflakeofftheplating.

d)Cleanbypolishingwithasoftclothusingpolishifrequired.

e)Whennecessary,washwithhotdetergentsolution,rinsecleanandwipedrytoremovesmearmarksandwaterspots.

7.4NICKEL

a)Useandcleannickel-platedutensilsasoutlinedforchromium.


7.5SILVER

a)Rememberthatsolidsilverorsilver-platedsurfacesaresofterandmorecostlythantheplatedsurfacesdescribedaboveandmoreeasilydamaged.

b)Washindetergentsolution,rinse,cleanandpolishwithasoftcleancloth(usingpolishifrequired).

7.6TIN

a)Avoidscratchingthesurfaceofthissoftmetalwithsharpimplementsorharshabrasives.

b)Inspecttin-coatedcontainersatleastonceaweekforsignsofwearordamagetothecoating,andreportpromptlyifattentionisrequired.

7.7GLAZE

Includedinthisheadingarecrockeryandtableware,glassutensils,Pyrexdishesandvitreous,enamel-coatedmetalutensils

a)Alwayshandleglassandglazedutensilscarefullytoavoidchippingorotherdamage.

b)Neveroverheatorheatunevenlyasthiswillcausedamage.

c)Washinhotdetergentsolution,rinsewithcleanhotwaterandwipedry.

d)Inspectutens1lsafterwashingandrejectdamageditemsfor

replacement.

7.8PLASTIC

a)Handlecarefullytoavoidbreakages.Treatgenerallyasoutlinedforglazedutensils.

b)Cleanwithsoftclothorbluntscraperasnecessary.

c)Washcleanwithhotdetergentsolutionbutavoidimmersioninhotwaterunlessitisspecifiedbythemakeraspermissible.Someplasticswillwithstandimmersion,whileothersbecomedistortedorcollapsewhenheated.


7.9RUBBER

a)Wipecleanofanyspillagepromptly,asrubberisaffectedbyoilandfoodacids.

b)Washcleanwithhotwater,andwipedry.

c)Donotexposetodirectsunlightorheatforlongperiodsoftimeasthesecancauserapiddeteriorationoftherubber.

7.10WOOD

a)Donotimmersewoodenutensilsorwoodenpartsofutensilsinwaterformorethanaminute,aswaterabsorbedwillswellandcrackwood.

b)Keepchoppingboardasdryaspossible,washingandwipingdrypromptlyaftereachuse.

c)Boardsshouldbestoredinaverticalpositionandallowedtoairdry.

7.11IRON

a)Ifuncoated(e.g.fryingpan)keepthesurfacegreasedwithediblefattopreventrust.

b)Avoidscratchingthesurfacewithharshabrasivesorsharpimplements.

c)Washwithhotwater,wipethoroughlyandgreasesurfacetopreventcorrosion.

7.12BRASS

a)Rememberthatbrassisbrittle,andutensils(e.g.spoonsandforks)shouldbehandledcarefullytoavoiddamage.

b)b)Cleanasoutlinedfortheplatedsurfaces.Sinceitwilltarnishrapidly,itisusuallyplatedwithsilver,chromiumornickeltoprovideanon-toxicsurfacewhichcanbereadilycleaned


7.13COPPER

a)Handlecopperutensils(e.g.servingandcookingvessels)withcaretopreventdamage.

b)Donotscrapewithsharpimplements,andavoidexcessivepressurewhichmaybendorpuncturethemetal.

c)Notethatascopperwilltarnishreadily,producingverdigris(atoxicpoison)oncontactwithfoodacids.itiscoatedwithalayeroftinorplating(chromiumornickel)toprotectit.Takecaretoavoiddamagetothiscoating.Checkitbyinspectionatleastonceaweek,andhaveexposedcoppersurfacesrecoatedpromptly.

SECTION8

STORAGEFACILITIES


8.1COOLROOM/FREEZER-WALK-IN

8.1.1DailyClean

a)Wipeupspilledliquidsimmediatelysothattheydonotmakecleaningmoredifficultandcreateunnecessaryhazards.

b)Pickupscrapsandparticlesandspraythefloorwithanapprovedsanitisingagent.

Note:

Donotdamp-mopfreezerfloors.Weekly(FreezersMonthly)

8.1.2Weekly

a)Removecontentsofthecoolroom/freezertoprotectedstorage.

b)Wheneverpossible,disconnectelectricalpower.Thismakesthewashinganddryingprocesseasierandreducescondensation.

c)Applyanapprovedsanitisingagenttoallsurfacesusingaspongeorcloth.Scrubshelves,braces,hooks,wallsandfloorstoremovestubbornstains.

d)Rinsewithcleanwater.

e)Wipeupexcessmoisturewithacleancloth.Allowtoairdry.

f)Returnfoodtothecoolroom/freezerandadjusttemperaturecontrolsbacktonormalsetting.

Note:

Forheavy-dutycleaning,useahotdetergentsolutionpriortousinganapprovedsanitisingagent.


8.2REFRIGERATOR

8.2.1Interior(weeklyorasrequired)

a)Transferallfoodtocoolrooms.

b)Disconnectelectricalpower.

c) Removeinteriorshelvingandlooseequipmentandplaceinpot-washsink.

d)Washinhotdetergentsolutionandrinseincleanwater.

e) Wipeoverallshelvingandequipmentwithanapprovedsanitisingagentandleavetoairdry.

f)Washinteriorwithanapprovedsanitisingagent.Givespecialattentiontothefloor,corners,doors,openings,gaskets,hingesandlatches.

g)Wipeoverallsurfaceswithclean,dryclothandleavetoairdry.

h)Replaceallshelvingcarefullyinthecorrectpositions.

i)Switchonelectricitysupplytounitandcheckthattherefrigeratorisfunctioningcorrectly.

j)Whenthetemperaturereaches4°C,carefullyreturnallfoodtotherefrigerator.

8.3.1Exterior

a)Daily,wipeallheavilysoiledsurfacesw1thawarmdetergentsolution.Wipedrywithacleancloth.

b)Onceamonth,avacuumcleaner(withproperattachments)shouldbeusedtocleanthecompressor,condensercoilsmotorandrelatedareas.


8.3STORAGEBIN-DRYFOOD

a.3.1Weekly

a)Removeallfoodfromthestoragebin.

Ifthebincanbewetcleaned

b)Brushorvacuumoutallloosefoodparticles.

c)Wipewithanapprovedsanitisingagent.

d)Rinsewithcleanwater.

e)Wipedrywithasoft,cleancloth.

f)Allowtothoroughlyairdrybeforereturningthefoodtothebin.

Ifcontainermustbedrycleaned

a)Scrapeoffanyfoodarticles.

b)Brushorvacuumout.

c)Spraylightlywithanapprovedsanitisingagent.

d)Wipeoffexcessmoisture.

e)Allowtothoroughlyairdrybeforereturningthefoodtothebin.


8.4STORE-DRYFOOD

a)Removestockfromshelves.

b)Removeshelvesandcleanwalls.Floorandshelvesusinghotdetergentsolution;rinseandwipedry.

c)Re-assembleshelvesandreplacestock.

d)Cleandoor,windowsandinsectscreens(iffitted).

e)Ifsealedhardfloor,washanddry-buff.

f)Leavedoorsorwindowsopentothoroughlyairdry.

SECTION9

MISCELLANEOUS


9.1HOODVENTILATOR(RangeHood)

9.1.1SprayDegreasing

Note:

Equipmentbeneathhoodmustbecoolenoughtopermityourhandtotouchanypartofthetop.

P.P.E-PersonalProductiveEquipmentmustbeusedatalltimes

a)Removefiltersandcleanmanuallyorindishwashingmachine.

b)Sprayallinnerandoutersurfaceswithadissolvingdetergent.

c)Onheavilysoiledareasorwheregreaseisbaked-on,cleanwithabrushuntilthegreaseandsoilisdissolvedandloose.

d)Cleanoutdraintrougharoundthelowerinsideedgeofthehoodaswellasthechannelswhichholdthefilters.

e)Rinseoffthesoilandsolutionwithclean,hotwater.Allowtheinsidesurfacestoairdry,andwipedrytheoutsidesurfaces.

f)Replacecleanfilters.


9.2.1HOODFILTER

a)Fillthepot-washsinkapproximately2/3fullwithwarmwaterandaddgrease-dissolvingdetergent.

b)Carefullyplacefiltersinthissolutionuntiltheuppermostfilterisjustbelowthelevelofwater.

c)Turnonthesteamtapandallowthewatertocometotheboil.

d)Adjustthetemperaturetopreventviolentagitationbythesteam.

e)Allowfilterstosoakfor10-20minutes,occasionallymovingthefilterswithawoodenprobe.

f)Removefiltersfromsinkandrinsethoroughlywithcleanhotwater.

g)Allowtoairdry.

h)Replacefiltersinventilationhood

KITCHEN EQUIPMENT CLEANING

Documents

Transcript of KITCHEN EQUIPMENT CLEANING