KItchen Cleanliness

July 16, 2017 |

1. KITCHEN CLEANLINESS

1.1 Introduction

Keeping the kitchen clean helps you meet several obligations. A clean and neat kitchen is less likely to attract pests and fosters an environment of cleanliness which carries over to the food preparation process. A clean and tidy kitchen has fewer safety hazards.

1.2 Keeping the Kitchen Clean, Safe and Pest Free

· Maintain a routine for cleaning all areas including inside the refrigerator,

freezer and other machines

· Sweep floors at least once a day, and more frequently if you can

· Mop floors whenever any food or liquid is spilled on the floor and also at

the end of the day, always using a disinfecting floor cleaner

· Clean and sanitize shelves and walls regularly

· Have a routine that has one area thoroughly cleaned every day. Post a

cleaning schedule that will ensure every area of the kitchen cleaned

thoroughly at least once a month

· Clean all surfaces, racks and trays at least once a week

· Keep all furniture, equipment and appliances clean and in good repair

1.3 Avoiding Sanitation Problems in Food Areas

· Keep the area uncluttered. Never have anything stored in the kitchen not

needed by the kitchen. Old tables and chairs or seasonal furniture

stacked up in the kitchen is not acceptable Get a storage locker or put

them in your basement.

· Check food preparation surfaces regularly to make sure they have no

breaks, corrosion, open seams, cracks and chips, If they do, repair or

replace them.

· Do not use cardboard cartons to store anything, especially food. They

absorb moisture, get wet and attract bugs.

1.4 Storing Cleaners

· Always store in a cupboard or closet away from food

· Never use old food containers to store cleaners

· Always keep cleaners in clearly marked containers

1.5 Deterring Pests

· Store dry bulk food such as sugar and flour in metal containers that are

tightly covered and keep them covered when not actively in use

· Pop cases, cartons or newspapers attract pests. Mice use these materials

as building supplies - be sure to clear these daily so they do not pile up.

· Clean behind and under equipment, sinks and counters.

· Check frequently for signs of pests – both outside and inside. Use a

flashlight to check in dark corners and crevices, and beneath equipment

or have a professional pest control company do the job for you.

· Store and dispose of garbage properly. The site's section about garbage

will give you some additional information.

· Seal off any small holes and crevices around the foundation, and near

drains and pipes.

· Use tight fitting screens on open windows.

· Use tight fitting doors with bottom edges made of metal.

· Use tight fitting screen doors that close automatically to cover doorways

that are left open.

· Place screens over ventilation ducts and floor drains.

· Use fans to help keep flies out.

· Put metal guards on pipes and wires attached to the outside of the

building to prevent rodents from climbing up.

· Keep the outside area free of weeds, rubbish and old equipment.

· Examine new deliveries for evidence of pests.

· Use fly attractors, glue boards and rodent traps where there are

occasional signs of pests.

· Do not use flypaper directly over food preparation or eating areas, as glue

and flies may drip.

· Use only approved pesticide applicators. If you plan to do it yourself, get

advice from the licensed pesticide person at the hardware, garden or

building supply store. These people know a great deal about the best

products for certain pests, they will tell you how to apply the product

safely and effectively.

· Hire a licensed pest control operator if signs of pests persist.

2. CONDUCTING SANITATION & HYGIENE

2.1 Standard: Never have a case of food poisoning or disease in the premises.

2.2 Procedures:

· Explain bacteria and where their live.

· Explain antiseptic chemicals and how they work.

· Clean hands when handling all food stuff and equipment.

· Refrigerate as soon as possible all perishable foodstuffs.

· Clean uniform and what it means.

· Importance of washing vegetables before placing in fridge with other food stuffs.

· Importance of keeping food stuff covered.

· What to do when something smells ‘funny’.

· What to do when something ‘tastes off’.

· What areas need most attentions, wash basins, floors, chopping board, work

benches, storage, containers, fridges and drains.

3. MAINTAINING FOOD HYGIENE

3.1 Standard: Food must always be clean, safe and baked / cooked in the proper way

to entice attention and prevent food poisoning. You have a responsibility

towards guest’s well being.

3.2 Procedures:

· Maintain high standard of personal hygiene.

· Keep equipment in good and clean condition.

· Correct storage of foodstuffs at right temperature.

· Correct re-heating and defrosting method.

· Quick cooking of food prior to storage.

· Periodic fumigation to prevent vermin and insects.

· Food should be handled as little as possible.

· Use only clean spoon for tasting.

· For ice cream, cook to 83°C and cool down as soon as possible by standing on

ice water or go through pasteurizer.

4. SAFETY AND PREVENTION OF ACCIDENTS IN THE KITCHEN

4.1 Standard: To know all emergency procedures and operation of all kitchen

machinery.

5. CLEANING AND SANITIZING KITCHEN AREA, KITCHEN UTENSIL AND EQUIPMENT.

5.1 Introduction

Clean and sanitized equipment and surfaces is one of the most important elements in proper food handling. Bacteria, molds, mildews, fungus’s etc. can contaminate food which can cause disease and foul odors. Controlling this microbial contamination is vitally important.

5.2 Method of cleaning and sanitizing.

· Cleaning and Sanitizing must be done on a regular basis. This means daily

cleaning by all shifts.

· All equipment, such as slicers, saws, grinders etc., must be disassembled and

each part must be thoroughly cleaned and sanitized with chemical and sanitizers

solutions

· All surfaces (food prep areas, cutting tables, counters) and surrounding areas

should be thoroughly cleaned and sanitized.

· Always allow sanitized surfaces to air dry. This allows the sanitizer some

sufficient contact time to allow it to work most effectively.

· All buckets used for cleaning must be properly labeled identifying the chemical in

the container.

· A written plan specific to each department should be available at all times.

5.3 Technique of sanitizing salon premises and facilities

· Remove or carefully protect food products and packaging material.

· Cover any non-washable equipment

· Gather knives, saws, cutting blades, and other small items for cleaning in

three basin sink.

· Clean up all loose debris on counter-tops and floors and dispose of in proper

recycling or garbage containers.

· Apply foam to all surfaces and equipment in meat cutting room.

· Rinse with water.

· Sanitize all food contact surfaces, cleaned and rinsed by spray. Thoroughly wet

all surfaces.

· Allow to air dry. Do not rinse. All surfaces are now properly cleaned and

sanitized.

· Surfaces in meat rooms and food preparation areas become soiled with grease

during routine operations. Countertops, floors, walls, equipment, etc., all require

cleaning (small items are cleaned separately by hand). When cleaning these

surfaces the method used must be both efficient, that is, not take too long to

accomplish, and effective leaving clear, grease-free, sanitized surfaces.

5.4 Method of storing sanitation material, implement and equipment.

· Sanitation chemicals should be stored in such a way as to eliminate the possibility of their contacting food or packaging material by leakage or spillage. Sanitation chemicals should be stored separately from rodenticides, herbicides, and insecticides.

· All secondary package (quart and pint bottles, sprayers, buddy jugs, etc.) must be labeled per OSHA regulations with product identity and hazard warnings.

· Sponges and rags should be stored overnight in a solution of sanitizer in a covered pail.

· The three basin food preparation area sink should NOT be used for hand washing or janitorial purposes.

· Glass, kettles, pots, pans, etc., should be stored upside down. Utensils and items with handles should be stored with handles out.

· Floors, walls, ceilings, ducts, etc. should be cleaned with dustless methods such as vacuuming, wet cleaning, or polyethylene dust attracting clothes. Sweeping is not recommended, as bacteria contaminated dust may simply swept into the air.

· Cutting boards should be tilted during cleaning to allow them to drain and air dry.

5.5 Cleaning Schedule

Food preparation areas and equipment require periodic cleaning and sanitation. Though each situation is somewhat unique, the following guidelines can provide a basis for scheduling.

· Food contact, surfaces of kettles, grills, griddles, and other cooking devices should be cleaned at least once a day.

· Non-food contact surfaces should be cleaned as often as necessary to remove dust, dirt, food particles, and other soilage.

· Every time there is a processing change between beef, poultry, pork, fish, etc., or if there is a change from raw to ready-to-eat foods, the food contact surfaces and utensils should be cleaned and sanitized.

· Every time there is an interruption in processing during which contamination may have occurred the food contact surfaces should be cleaned and sanitized.

· Food contact surfaces and utensils should be cleaned and sanitized after the final use each day.

6. WASTE MANAGEMENT

6.1 Introduction

Waste management is the collection, transport, processing, recycling or disposal of waste materials. The term usually relates to materials produced by human activity, and is generally undertaken to reduce their effect on health, the environment or aesthetics. Waste management is also carried out to recover resources from it.

Waste management can involve solid, liquid, gaseous or radioactive substances, with different methods and fields of expertise for each. Waste management practices differ for developed and developing, for urban and rural, and for residential and industrial, producers. Management for non-hazardous residential and institutional waste in metropolitan areas is usually the responsibility of government authorities, while management for non-hazardous commercial and industrial waste is usually the responsibility of the generator.

6.2 Disposal Methods

6.2.1 Landfill

Disposing of waste in a landfill involves burying waste to dispose it off, and this remains a common practice in most countries. Landfills were often established in abandoned or unused quarries, mining voids or borrow pits. A properly-designed and well-managed landfill can be a hygienic and relatively inexpensive method of disposing of waste materials.

Older, poorly-designed or poorly-managed landfills can create a number of adverse environmental impacts such as wind-blown litter, attraction of vermin, and generation of liquid leachate. Another common byproduct of landfills is gas (mostly composed of methane and carbon), which is produced as organic waste breaks down an aerobically. This gas can create odor problems, kill surface vegetation, and is a greenhouse gas.

6.2.2 Incineration

Incineration is a disposal method that involves combustion of waste material. Incineration and other high temperature waste treatment systems are sometimes described as "thermal treatment". Incinerators convert waste materials into heat, gas, steam, and ash. Incineration is carried out both on a small scale by individuals and on a large scale by industry. It is used to dispose of solid, liquid and gaseous waste. It is recognized as a practical method of disposing of certain hazardous materials (such as biological medical). Incineration is a controversial method of waste disposal, due to issues such as emission of gaseous pollutants.

6.2.3 Recycling Methods

The process of extracting resources or value from waste is generally referred to as recycling, meaning to recover or reuse the material. There are a number of different methods by which waste material is recycled: the raw materials may be extracted and reprocessed, or the calorific content of the waste may be converted to electricity.

6.2.4 Composting

Composting operations of solid wastes include preparing refuse and degrading organic matter by aerobic microorganisms. Refuse is presorted, to remove materials that might have salvage value or cannot be composted, and is ground up to improve the efficiency of the decomposition process. The refuse is placed in long piles on the ground or deposited in mechanical systems, where it is degraded biologically to a humus with a total nitrogen, phosphorus, and potassium content of 1 to 3 percent, depending on the material being composted. After about three weeks, the product is ready for curing, blending with additives, bagging, and marketing.

6.3. General Waste Management Procedures

§ Recycle.

§ Donate and purchase used furniture and electronics through the Property Utilization Branch

§ Participate in Transhare – Carpool, walk, bike, or use mass transit to commute

§ Telework – Share offices with someone who teleworks opposite days as you

§ Use stairs instead of the elevator

§ Set up work center where office supplies can be stored and used so every person does not need their own office supplies

§ Buy recycled office supplies

§ Participate in meetings via telephone or video conference

§ Extend life of computers to at least 4 years

§ Use rechargeable batteries

§ Remove trash cans from office areas to encourage more recycling

6.4 Method of dispose waste material

Waste management is the collection, transport, processing or disposal, managing and monitoring of waste materials. The term usually relates to materials produced by human activity, and the process is generally undertaken to reduce their effect on health, the environment or aesthetics. Waste management is a distinct practice from resource recovery which focuses on delaying the rate of consumption of natural resources. All wastes materials, whether they are solid, liquid, gaseous or radioactive fall within the remit of waste management.

Waste management practices can differ for developed and developing nations, for urban and rural areas, and for residential and industrial producers. Management for non-hazardous waste residential and institutional waste in metropolitan areas is usually the responsibility of local government authorities, while management for non-hazardous commercial and industrial waste is usually the responsibility of the generator subject to local, national or international controls.

7. Usage Technique for Fire Extinguisher

7.1 The P-A-S-S Technique

• P - Pull the pin. It is there to prevent accidental discharge.

• A - Aim low at the base of the fire. This is the where the fuel source is.

• S - Squeeze the lever above the handle. Release to stop the flow.
(Some extinguishers have a button instead of a lever)

• S - Sweep from side to side. Move toward the fire, aiming low at its base. Sweep until all flames are extinguished. Watch for re-igniting. Repeat as necessary. Have site inspected by fire department.

• Place any fire extinguisher that has been used on its side on the floor. It will be collected and recharged after the fire scene is secure.

REMEMBER:

· Learn Pull-Aim-Squeeze-Sweep (PASS) to help you remember how to use fire extinguishers and what to do with them after use.

· Fire extinguishers are located in fire cabinets next to fire stairwell doors. They are multi-purpose (ABC) extinguishers.