Chapter 7

Objectives

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A discussion of the procedures used in food service to clean equipment and ensure the premises is free of pests.

MSDS sheets must be maintained for all chemical compounds kept in or used in the kitchen area. These sheets are kept at an MSDS station which is generally located near or in a Chef's office or a Supervisor's office.

Chemicals used for cleaning in food service operations must be approved by the FDA. Chemicals are stored locked areas or in areas separated from food storage by at least a solid partition. The products cannot be placed on the same level as food preparation surfaces.

Equipment must be cleaned on a regular basis to prevent foodborne illness. A cleaning schedule is used to ensure that each piece of equipment is cleaned on a regular basis.

• Wash, rinse, sanitize and air dry all food contact surfaces and tables
• Sanitizing cloths must be stored in sanitizing solutions when wet (sponges are not recommended for general use in food service )

• Cutting boards must be cleaned and sanitized after each use
• Food preparation surfaces must be cleaned and sanitized after each use

• Refrigerators must be cleaned and sanitized on a regular basis
• spills should be cleaned up immediately
• floor should be cleaned daily
• doors should be cleaned and sanitized weekly or as needed
• walls should be cleaned and sanitized monthly or as needed
• wire shelving should be cleaned and sanitized monthly or as needed

• Fixed place equipment should be on sealed concrete bases or 6" from the floor

Food preparation equipment must be cleaned and sanitized after each use. There are two methods to accomplish these tasks.

• manualProject 7.1 Label the steps in the manual

dishwashing method. Give water temps and sanitizer levels

in each step.

• dish machines
• hot water
• chemical

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