CLEANING
1. Cleaning of crockery, cutlery and glassware can be carried out either mechanically or manually and both are highly effective when done to standard.
2. Manual cleaning is done in a 2-compartment sink. Water used must be changed when required.
◆ Wash Sink – Wash equipment in a water detergent solution with a minimum temperature of 50°C (122°F) to 60°C (140°F) unless stated different on detergent manufacturer specifications
◆ Rinse Sink / Sanitizing Sink – Filled with water of 82°C (180°F). The temperature should be constantly monitored to ensure it does not fall below standard. All items are to be
fully submerged for no less than 30 seconds and rinsed until items are free of detergent residue.
3. Mechanical cleaning is done by the use of a dish machine. There are many models and types available however there are basic principles to be followed with their use:
◆ Dish machine must be used according to manufacturer specifications
◆ Each staff member responsible for the operation of the dish machine must be trained in its safe and effective operation
◆ During use, the operating temperature and chemicals must be monitored. If they are abnormal they must be investigated and rectified. Any cutlery, crockery or glass wear what has passed through the machine during this time must be rewashed.
◆ The dishwasher’s effectiveness is increased when cutlery and crockery are pre soaked and rinsed before washing.
◆ The machine must be drained and refilled when required and at end of shift pulled apart and sanitized.
4. All washed and sanitized items must be transported/stored in clean and sanitized
racks. Clean items should be stored away from the dish area to prevent cross contamination. Items should be stored in such a way that only handles and non-food
contact surfaces are handled.
5. Commercial dishwashers have 4
stages:
◆ Pre-Wash – hot water and detergent are sprayed to remove easy grime
◆ Wash – Cycle is repeated and all grime is removed
◆ Pre-Rinse – hot water removes most if not all detergent
◆ Final Rinse – Water in this stage must be between 82°C (180°F) – 87°C (189°F) for no less than one minute. This stage will sanitize crockery and cutlery.
6. Operational elements that effect the dish machine results:
◆ Time
◆ Temperature
◆ Pressure
◆ Detergent
◆ Rinse additive
7. The prevention of vermin infesting premises requires proper food storage, good stock rotation, maintenance and housekeeping practices to be enforced. Keeping floors clean, food sealed, garbage areas coved and clean are the best ways to keep vermin away.
8. If you suspect a pest problem, consult your supervisor immediately. A professional and qualif ied pest contactor will be consulted on the best means of extermination.
Comments