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    Kitchen Equipment Handling and Maintaining Standard Procedure and Policies

    Uploaded by

    Manas Raodaskar
    This standard operating procedure outlines policies for maintaining, cleaning, and sanitizing kitchen equipment to ensure food safety. The kitchen staff are responsible for washing removable parts after each use and cleaning equipment handling potentially hazardous foods every eight hours. Equipment must be properly maintained, temperatures monitored and recorded, and cleaning procedures followed, which includes washing, rinsing, and sanitizing all equipment and parts using the three-sink method.

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    Kitchen Equipment Handling and Maintaining Standard Procedure and Policies

    Uploaded by

    Manas Raodaskar
    314 views3 pages
    This standard operating procedure outlines policies for maintaining, cleaning, and sanitizing kitchen equipment to ensure food safety. The kitchen staff are responsible for washing removable parts after each use and cleaning equipment handling potentially hazardous foods every eight hours. Equipment must be properly maintained, temperatures monitored and recorded, and cleaning procedures followed, which includes washing, rinsing, and sanitizing all equipment and parts using the three-sink method.

    Original Title

    EQUIPMENT MAINTANENCE

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    This standard operating procedure outlines policies for maintaining, cleaning, and sanitizing kitchen equipment to ensure food safety. The kitchen staff are responsible for washing removable parts after each use and cleaning equipment handling potentially hazardous foods every eight hours. Equipment must be properly maintained, temperatures monitored and recorded, and cleaning procedures followed, which includes washing, rinsing, and sanitizing all equipment and parts using the three-sink method.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    314 views3 pages

    Kitchen Equipment Handling and Maintaining Standard Procedure and Policies

    Uploaded by

    Manas Raodaskar
    This standard operating procedure outlines policies for maintaining, cleaning, and sanitizing kitchen equipment to ensure food safety. The kitchen staff are responsible for washing removable parts after each use and cleaning equipment handling potentially hazardous foods every eight hours. Equipment must be properly maintained, temperatures monitored and recorded, and cleaning procedures followed, which includes washing, rinsing, and sanitizing all equipment and parts using the three-sink method.

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    Kitchen Equipment Handling and

    Maintaining Standard Procedure


    and Policies
    Department: Kitchen / Food Production - Equipment Handling

    Time to Train: 30 Minutes

    Purpose of this SOP:

    All Kitchen/Food Production facility and equipment will be


    maintained, cleaned and sanitized on a regular basis to ensure
    the safety of the food prepared and served to customers.

    The Kitchen Staff/Chefs 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. 

    Kitchen Equipment Maintenance


    Standard Procedures:
    1. Ensure that all hand washing sink areas are supplied
    with soap dispensers and disposable towels or functioning
    air dryers at all times.
    2. Maintain walk-in and deep freezer facilities so that they
    function properly and are clean.
    3. See Temperature Record for Freezer, Temperature Record
    for Freezer/Refrigerators, and Temperature Record for
    Refrigerator.
    4. Take temperatures routinely of water used in the kitchen to
    ensure that hot (minimum 45º Celsius) and cold (20º
    Celsius) running water is available at all sinks.
    5. Check to make sure that there is no possibility of back
    siphonage in the kitchen sinks and drains.
    6. Check to make sure that all food waste and rubbish are
    stored in rodent and insect proof containers with tight-fitting
    lids.
    7. Make sure that temperatures of all cooling equipment are
    taken and recorded routinely to ensure proper calibration of
    thermometers and proper equipment operation.
    8. Make sure that temperatures of all heating equipment are
    taken and recorded routinely to ensure proper functioning
    and thermometer calibration.
    9. Record temperatures of holding equipment at least daily to
    ensure proper functioning and calibration.
    10. Monitor the maintenance of ventilation systems, ensuring
    that systems are adequate and regularly cleaned according
    to the recommended schedule.
    11. Assure all equipment in the kitchen area is well
    maintained.
    12. The executive chef should make sure to contract with an
    equipment repair company to have preventive
    maintenance done for all equipment, including calibration of
    cooking equipment.
    13. The kitchen staff or the engineering team should make
    sure to log all preventative and repair work maintenance.
    14. Review temperature logs to ensure that they are being
    done and to determine problem areas.
    15. The Executive Chef or Sous Chef should follow up on any
    equipment issues or needs.
    16. Maintain all facility and
    equipment documentation with HACCP records. 

    Kitchen Equipment Cleaning and


    Sanitising:
    1. 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.
    2. Make sure to disassemble removable parts from equipment.
    3. Use the three-sink method to wash, rinse, and sanitize all
    parts.
    4. Verify sanitizer concentration for each meal period and as
    necessary per policy.
    5. Wash, rinse, and sanitize all food contact surfaces of the
    equipment that is stationary.
    6. Allow all parts of the equipment to air dry.
    7. Make sure to re-assemble the equipment once dried.
    Training Summary questions:
    Q1. What is the purpose of this SOP?

    Q2. Who is responsible to check and monitor equipment


    maintenance activities in the kitchen?

    Q3. Explain the guidelines for equipment cleaning on the kitchen


    premises?

    Q4. What should be the ideal temperature for water used in the


    kitchen?

    Q5. Why it is important to prevent the back siphonage in the


    kitchen area?

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