Standard Operating Procedure

Subject Equipment cleaning procedure

Department F&B KITCHEN

Document KIT-040
Number

Effective Date 06-01-2016

Prepared by: Approved by:

Angelo Faoro Veronique Sirault
Executive Chef General Manager

Standard:

Every cook must be responsible for

 Maintaining a clean and sanitized work area and equipment
 Protecting the guests from harmful germs and bacteria by maintaining a clean safe and germ free
The following are general procedures, with added steps for each specific item.

Procedures for Cleaning of Equipment

You must at all times

1. Clean and sanitize all utensils and mechanical kitchen equipment IMMEDIATELY after they have been used.
2. Immediately inform / contact stewarding for cleaning large equipment
3. Not proceed with any food production until the equipment and work areas are clean to the standard de -
manded
4. Turn off and unplug equipment before cleaning
5. Wait for hot equipment to cool down before attempting to clean them, this avoids accidents and prevents
the chemicals and detergents from being “cooked onto the parts” eg. Deep fryers, ovens
6. Only use detergents and chemical that are approved by the Chief Steward and follow the procedures and
precautions for their care and use
7. Use protective gear /clothing (Gloves, eye protection, aprons etc) if necessary while cleaning.
8. Wipe all surfaces with a clean cloth and follow the Hygiene guidelines on Cleaning and Sanitization of areas
9. Leave equipment unplugged and dissembled when not in use
Be aware that it is the duty and responsibility of every cook for maintaining a clean and sanitized work area and
for protecting the guests from harmful germs and bacteria

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