Principles of Food Sanitation

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3 .Shine hood with polish. 3 .Spray polish on hood and wipe off.Use a clean rag
on inside and outside.
4 .Replace filters. 4 .Put filters back into proper place after they have
completely drained.


EQUIPMENTRange surface unit
FREQUENCYThoroughly once a week
SUPPLIES AND EQUIPMENTPutty knife, wire brush, damp cloth, hot detergent water, 4-L
container, vinegar or ammonia, as appropriate


Weekly Other Requirements


1 .Clean back apron and warming 1.Let surfaces cool before cleaning.Use a hot, damp
oven (or shelf ).cloth wrung almost dry.Wipe back apron and
warming oven.Remove hardened substances with
a putty knife;scrape edge of plates.Scrape burned
material from top, flat surfaces with a wire brush.
2 .Remove top sections, scrape edges 2 .Lift plates.Remove burned particles with a putty
and flat surfaces. knife;scrape edge of plates.Scrape burned material
from top, flat surfaces with a wire brush.
3 .Wipe heating element. 3 .Wipe heating elements with a damp cloth.
4 .Clean base and exterior. 4 .Wipe with a cloth and hot detergent water.
5 .Clean grease receptacles and drip 5.Soak grease receptacles and drip pans in a detergent
pans. for 20 to 30 min;scrub, rinse, and dry.


Note:Do not immerse heating elements in water.


EQUIPMENTGriddles
FREQUENCYDaily
SUPPLIES AND EQUIPMENTSpatula, pumice stone, paper towels, hot detergent solution

Daily Other Requirements


1 .Turn off heat.Remove grease 1 .Scrape surface with a spatula or pancake turner after
(after each use) surface has cooled.Wipe clean with dry paper towels.
Use pumice stone block to clean difficult-to-remove
burned areas on plates after use.Av oid daily use of
pumice stone where possible.
2 .Clean grease and/or drain 2.Pour a hot detergent solution into a small drain and
troughs. brush.Rinse with hot water.
3 .Empty grease receptacles. 3 .Remove grease from scrapings and supporting pans
with hot detergent solution.Rinse and dry.
4 .Scrub guards, front, and sides 4.Using a hot detergent solution, wash off grease,
of the griddle. splatter, and film.Rinse and dry.
EQUIPMENTRotary toaster
FREQUENCYDaily
SUPPLIES AND EQUIPMENTWarm detergent, brush, rags, stainless steel polish, nonabrasive
cleaner


Daily Other Requirements


1 .Disconnect and disassemble. 1 .After cooling, remove pan, slide, and baskets.Move
basket midway up front.Press to left carrier chain to
permit pins to slip out of holes in the basket.
2 .Clean surface and underneath. 2 .Use a soft brush to remove crumbs from the front sur-
face and behind break racks.


384 PRINCIPLES OFFOODSANITATION

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