STEWARDING

STANDARDS OPERATING PROCEDURES

GREEN TOURISM PRIVATE LIMITED (GTPL)

GTPL Confidential and Proprietary Information

The contents of this material are confidential and proprietary to GTPL and may not be reproduced,
disclosed, distributed or used without the express permission of an authorized representative of
GTPL
Table of Contents
Introduction 3
Review & Amendment 3

Stewarding Standards

1. Duty Hours & Work Schedule 4

2. Grooming Standards 4
3. Communication Standards 5
4. General Standards 7
5. Cleaning Dry Garbage Room 9
6. Cleaning Wet Garbage Room 9
7. Cleaning Loading Dock Area 10
8. How to Clean Storage Room 10
9. How to Clean Vegetable Washing Area 11
10. How to MOP Floors 11
11. Cleaning Pizza Ovens 11
12. Cleaning The Walls 12
13. How to Setup & Clean Dishwashing Machine 12
14. How to Setup Pot Washer 12
15. How to Clean Wash Sinks 13
16. Cleaning Stainless Steel Trolley 13
17. How to Clean the Fridge 13
18. How to Clean the Walk-In Chiller/Fridge 14
19. How to Clean the Blender 14
20. How to Clean the Hot Cabinet 15
21. Cleaning Chopping Boards 15
22. Cleaning Slicing Machine 15
23. Cleaning Stainless Steel Counter & Shelves 16
24. Cleaning Chinaware 16
25. How to Clean BBQ Grill 16
26. How to Clean Flat Grills 16
27. How to Clean Baking & Convention Ovens 17
28. How to Clean Burners 17
29. How to Clean Deep Fat Fryers 17
30. How to Clean Tilting Pans 18
31. Cleaning Garbage Bins 18
 32. How to Clean Dough Sheeter 18
33. How to Clean Mixing Machine 18
34. How to Clean Dough Mixer 19
35. Cleaning Juice Dispenser 19
36. How to Sweep Floors 19
37. How to Scrub Floors 19
38. How to Mop Floors 19
39. How to Burnish Silverware 20
40. Cleaning Slicing Machine 20
41. How to Clean Milk Dispenser 21
42. How to Clean Kitchen Hoods 21
43. How to Clean Microwave 22
44. How to Clean & Sanitize Can Openers 22
45. Safety while on duty 22
46. Personal Protective equipment 23
47. Chemical Safety 23
48. Cleaning Up the Buffet Restaurant 24
49. Document Change Control24

Introduction
A hotel kitchen will never be successful if it does not have a proper stewarding department. SOP’s provides
Stewarding department with guidelines that can be used for reference and training purposes. Below are the
various standards in Stewarding for Green Pak Hotels

Review & Amendment

To ensure that the documents maintain consistency with our required practices, a review of each policy
document is required at least once a year.

Regularly reviewing policies and procedures keeps our organization up to date with regulations, technology,
and industry best practices. Policy review ensures that our policies are consistent and effective.
 1. Duty Hours and Work Schedule

Commencing work
 All employees to make sure to enter the hotel minimum 15 minutes before your actual duty starts.
 All employees to enter hotel by the staff entrance only and register your attendance through
fingerprint/biometric attendance machine.

Log-in
 See that you proceed to the fingerprint scanner and Signature Book to log IN & OUT of the hotel.

Pick up your uniform.

 See that you pick up a clean uniform at the housekeeping.
 See that you inspect your uniform for stains, etc. and exchange it if necessary.
 Inform your supervisor if uniform is not ready and await alternatives or approval before
commencing work.
 See that your uniform is complete including nametag.

Report for duty

 All employees to report 5 minutes before your actual duty starts. This way you have efficient
time for handover with your colleague from the former shift.

2. Grooming Standards

 All employees must be well groomed, clean and neatly dressed; hence all employees should
shower fresh before the commencement of every shift.
 It is recommended that every staff member utilizes a deodorant.
 Employees will change their shirts/blouses, under garments and socks daily.
 Employees will wash their hands regularly during the day; always before coming on duty, and
always after eating, smoking or using the toilet.
 Employees will always wash their hands before handling food and will comply with all food
handling and food hygiene regulations.
 Hair - collar length for men. Women with hair below the shoulders must have their hair tied back
away from the face. All women with hair beyond shoulder length should tie their hair to a bun
and cover with a bun net.
 Hair must be clean, well maintained and neat at all times.
 For men moustaches and beard under lips (goat beard) are not acceptable.
 Beards are not acceptable for any employee.
 Sideburns lengths are acceptable up to earlobe length, and no wider than 2.5cm and well-
trimmed.
 The discreet use of appropriate make-up and jewellery are essential elements of being well
groomed.
 Stud earrings or small hoops, one per ear, may be worn only by female employees. No earrings
are permitted for men.
 No bracelets are to be worn by uniformed staff.
 No other jewellery may be worn on or pierced to any part of the body.
 Make-up, perfume and after-shave should not be overpowering to guests and employees.
 Nails are to be clean and neatly trimmed. Nail polishes for women are not allowed due to
Hygiene Standards.
 Visible body piercing and tattoos are not permitted.

3. Communication Standards

 Communication channels will flow in all directions, up and down, from side to side, between
individuals and between employees and guests.
 The Department Head will be responsible for recommending and assisting in implementing
effective and efficient communication channels.
 Any calls or communication from corporate office to be responded and handled at the same time.
Calls from corporate office to be picked up even during the meetings and briefings.
 Communications Program will consist of the following as a minimum:
 Meetings

 Briefings

 Memos / Written Communications

 Notice boards.

 Logbooks

 Service Committee

Meetings:

 Meetings will be arranged by department head in accordance with their individual requirements.
The frequency of meetings will be detailed in the Communications Program based on the
individual operating business demand.
 All meetings will work to an agenda and will be minute. Minutes of meetings will detail action to
be taken, by whom, and by when. Meetings in general should not last more than one hour.
 At the various meetings employees will be informed and updated on issues regarding Hotel
operations and specific information relating to their department. This will include developments,
financial positions, successes, failures, feedback, complaints, products, promotions, etc.
 Copies of minutes from meetings will be forwarded to all attendees, Department Head and other
 relevant individuals. Where appropriate, a copy will also be placed on the Employee Notice
Board.
 Effective meetings will reduce or eliminate the need for memos, as all relevant information will
be covered during the meetings and in the minutes.

Briefings:

 Department Head/ Supervisor will hold a briefing with his/her employees at the beginning of
each day and/or at the beginning of each shift.

 For best results employees completing their shift and employees commencing their shift should
be present in order that relevant information can be passed on and shared between the two teams.
 Briefings should be ‘brief’ lasting 15 — 20 minutes maximum.
 Briefings need to be minute, but they would not require a present agenda.

Memos / Written Communications:

 The use of memos and written communications within Green Pak hotels should be kept based on
the business demand.
 All written and verbal communication should be in English, or a combination of English and the
local language used.
 Effectively run and managed meetings will assist in the above standard being achieved.
 Memos and written communications should be sent and copied only to those people for whom
the contents are relevant.
 Where possible a memo or written communication should be put on notice boards or circulated,
rather than copies being produced for all recipients.
 Efforts should be made to fully utilize the facility of e-mail for memos and written
communications.

Notice Boards:

 The department must have an Employee Notice board.

 It is the responsibility of the Department Head to ensure that the contents of this board are kept
up to date and well maintained.
 The board will be placed in an area which has a high level of employee traffic, e.g., close to the
briefing area.

Logbooks:
 Logbooks should be kept in briefing area in order to ensure that important information is
recorded & shared consistently and across different shifts to all team members.
 It is the responsibility of the Supervisor/ Department Head, to ensure that all their employees
read & use the logbooks correctly and regularly.
 At no time must the logbooks be shown to parties external of the department unless clearance is
obtained by the Head of Operations AMHM.
 Logs should be clear, concise and written with a pen (permanent ink), with the relevant details as
follows clearly defined:
 Who: Person(s) concerned in a specific log entry
 What: Nature of the issue that the entry is about
 Where: Areas of concern
 When: Dates, time and situations
 Why: Reason(s) why such issues transpired/should transpire
 How much (if relevant): Any cost implications, compensations involved.
 All issues must be followed up and resolved as soon as possible and logbooks must be kept for at
least 6 months after completion (longer for certain logs)
 All team members after reading and understand the contents are to sign on the page of the
information confirming her/his understanding.
 Should team members do not understand or need further clarifications, she/he needs to clarify
with their immediate manager/supervisors.

4. General Standards

Safety Standards
 When lifting bend at the knees, not the back. Be sure of your footing. Lift with your legs.
 Hold an object close to your body.
 Ask for help with heavy items.
 Use a transport trolley to help move a heavy or cumbersome object.
 Use the right tool for the right job.
 Only use machines and kitchen equipment you have been shown how to use.
 Unplug all equipment before cleaning.
 If there is any instance of a slip or fall, or if someone is hurt while on the job, it is important to
report the incident immediately to a manager on duty. They will tell you where to go for medical
attention.
 Using Chemicals at workplace
 Cleaning chemicals can be potentially dangerous; you will need to use them during the course of
the day.
 Become familiar with where they are located.
 These chemicals need to be kept away from all food items.
 Hands need to be washed after using any cleaning chemical.
 Learn which chemicals are to be used for each job.
 Chemicals may only be stored in chemical containers. DO NOT use any food containers for
chemical storage, or vice versa.
 All cleaning chemicals need to be accurately labelled.
 The Material Safety Data sheets with the specifications on all chemicals used in the kitchen
should be stored in the same area as the chemicals. These sheets provide detailed information on
how the chemical is to be used, and what to do in case of its misuse.

Proper washing & storage

 There need to be clearly defined procedures for the cleaning of received produce. No produce
should be put away dirty, so when it is received it should be cleaned and put in the proper
container for storage.
 Leafy greens and herbs should be washed in a full sink of water. Sometimes dirty greens like leaf
spinach will need multiple rinses. Then they are to be properly dried in a salad spinner.
 Wild mushrooms often need a quick rinse in a full sink of water. It is important that they are
agitated while washing so they don’t get a chance to absorb too much water. Some mushrooms,
like black trumpets, need repeated rinsing until there is no longer any evidence of soil remaining.
 Tomatoes should be properly washed and dried when they are received. This prevents their sticky
dried juices from attracting fruit flies. They should be stored at room temperature.
 As new products are brought into the kitchen make sure you understand the washing procedure.
Do not make assumptions or guess how the chef wants things done.
 Not all produce needs to be stored in refrigeration. Items that should not be refrigerated are
citrus, unpeeled potatoes, unpeeled onions, garlic, shallots, tomatoes, and hard squashes.

Stocking dishes & kitchenware

 The stewards are responsible for keeping all areas of the Kitchen & F&B Service stocked with
dishes, pans, glasses and utensils.
 Make sure you understand where everything goes. Everything has its place. You need to
understand where that place is.
 China and glass racks need special attention to not be stacked too high.
 Glass racks should never be stacked more than 6 racks high on any cart or shelf.
 Plates and flatware should never be stacked higher than one foot.
 Anything leaving the dish room needs to be inspected for cleanliness before it is put into
circulation.
 Anything with chips or breaks needs to be reported to the chef on duty. All breakages are to be
recorded first and then disposed of.

Breakage Control standards

 Every outlet should have a breakage bin in the back areas or staff areas.
 It is very important on our side to control breakages as much as possible as it costs money &
causes injuries.
 Any items damaged or broken have to be recorded in the breakage record and then placed in the
bin.
If there are items of high cost or the quantity of breakages are more, the same needs to be
informed to Executive Chef, Chief Steward, and Cost controller.
 All the items from the breakage bins will be discarded every month after inventory is completed
and is cross checked by Cost controller.
 A breakage report must always be available to assess any areas of concern.

5. Cleaning Dry Garbage Room

 Get all the cleaning equipment ready like mop, bucket etc.
 Make sure to sweep any loose soil and debris.
 Prepare one bucket with hot solution of Pine Plus and fill the other bucket with clear and hot
rinse water.
 Apply the cleaning solution to the entire floor area.
 Rinse and mop out in clean water. Wring out excess water and pick up cleaning solution and
suspended soil.
 Keep the mop and the water clean. Change both the cleaning solution and rinse water frequently.
 Allow the floor to air-dry.
 Always keep wet floor signage while moping the floors to prevent accidents.

6. Cleaning Wet Garbage Room

 Get all the cleaning equipment ready like mop, bucket etc.
 Make sure to sweep any loose soil and debris.
 Prepare one bucket with hot solution of Detergent and fill the other bucket with clear and hot
rinse water mixed with Pine Plus.
 Apply the cleaning solution to the entire floor area.
 Rinse and mop out in clean water. Wring out excess water and pick up cleaning solution and
suspended soil. Keep the mop and the water clean. Change both the cleaning solution and the
rinse water frequently.
 Mop using Pine Plus Solution to sanitize the room.
 Allow the floor to air-dry.
 Always keep Wet floor signage while moping the floors avoid accident.

7. Cleaning Loading Dock Area

 Get all the cleaning equipment ready like mop, bucket etc.
 Make sure to sweep any loose soil and debris.
 Prepare Water gun and check if it’s working fine.
 Apply the cleaning solution to the entire floor area.
 Rinse and wipe out in clean water.
 Wring out excess water and pick up cleaning solution and suspended soil.
 Keep the mop and the water clean. Change both the cleaning solution and the rinse water
frequently.
 Allow the floor to air-dry.
 Always keep Wet floor signage while moping the floors avoid accident.

8. How to Clean Storage Room

 Get all the cleaning equipment ready like mop, bucket etc.
 Make sure to sweep any loose soil and debris.
 Prepare one bucket with hot solution of Detergent and fill the other bucket with clear and hot
rinse water.
 Apply the cleaning solution to the entire floor area.
 Rinse and mop out in clean water. Wring out excess water and pick up cleaning solution and
suspended soil.
 Keep the mop and the water clean. Change both the cleaning solution and the rinse water
frequently.
 Use a floor cleaner to remove all excess water.
 Always keep Wet floor signage while moping the floors avoid accident.
9. How to Clean Vegetable Washing Area

 Get all the cleaning equipment ready like mop, bucket etc.
 Make sure to sweep any loose soil and debris.
 See to prepare Detergent.
 See to apply the cleaning solution to the entire floor area.
 See to rinse and wipe out in the clean water. Wring out excess water and pick up cleaning
solution and suspended soil. Keep the mop and the water clean. Change both the cleaning
solution and the rinse water frequently.
 Allow the floor to air-dry.
 Always keep Wet floor signage while moping the floors to avoid accident.

10. How to Mop Floors

 Remove all portable equipment except mop and buckets.

 Make sure to sweep any loose soil and debris.
 See to prepare one bucket with hot solution of Pine Plus and fill the other bucket with clear and
hot rinse water.
 See to apply the cleaning solution to the entire floor area.
 See to rinse and mop out in the clean water. Wring out excess water and pick up cleaning
solution and suspended soil. Keep the mop and the water clean. Change both the cleaning
solution and the rinse water frequently.
 Allow the floor to air-dry.
 Always keep Wet floor signage while moping the floors to avoid accident.

11. Cleaning Pizza Oven

 Switch off the oven and allow 20 minutes time to cool down before starting to clean.
 First use a scraper and brush to remove all the debris from inside the oven.
 Use the scraper side of your brush to loosen the ash and food debris.
 Clean the exterior of the pizza oven using the same solution and wipe thoroughly.
 Allow the oven to dry completely.
 12. Cleaning the Wall

 Get all the cleaning and safety equipment ready before starting.
 Make sure to apply the Detergent on the wall using a sprayer.
 Wipe with a clean and dry cloth.
 Keep the wiping cloth in contact with the tiles at all times.
 As a precaution always wear mask and goggles while using chemicals.

13. How to Setup and Clean Dishwashing Machine

Setting up the machine

 Check that the machine is clean.

 Check the washing arms, scrap trays and rinse jets if it’s in proper condition.
 Check and refill chemicals (Soft water yellow label Wash Aid & Blue label Rinse Aid) as
required.
 Place the scrap trays, wash arms and curtains in their proper places inside the machine.
 Turn on the dish washing machine and the electronic detergent dispenser.
 Check if the water temperature in all tanks is correct before washing dishes.

Cleaning the Machine

 Switch off the machine before starting to clean.

 Remove the drain cover to drain all the used water solution.
 Remove Washing arms, trays and rinse jets separately and wash with soap solution.
 Use soap solution to wipe and wash all the areas of the dishwasher.
 Use water spray to rinse the machine.
 Turn on the temperature switch to heat the water again and turn on the machine.

14. How to Setup Pot Washer

 Make sure that all 3 sinks are clean.

 Check that the stopper blocks the drainage of the sink.
  Turn on the tap with red signage for the hot water.
 Make sure that you fill up the hot water into the first two sinks.
 Select Detergent and pour 250 ml in the first sink.
 Select sanitizer and keep the dispenser ready in the third sink.
 Make sure to fill the third sink with Sanitizer and keep it ready.

15. How to Clean Wash Sink

 Use Concentrated Germicidal Detergent (brands name of pot & pan wash detergent).
 Ensure to use Sponge for scraping.
 Need to scrape all sink tanks inside, outside, all corners, legs, underneath of the tank, flat
surface, splash back with hard brush.
 See that you use clear hot water for rinsing the whole sink.
 Make sure to squeeze water from the flat surface.

16. Cleaning Stainless Steel Trolley

 Get the Food trolley aside, brush off all loose soil.
 See that you apply Soap.
 Need to spread chemical Solution to get into corners, under shelves and brackets, and into
seams or joints.
 Then scrub all the surface of the trolley.
 Once scrubbing is completed, need to rinse with plain water.
 Wipe with a clean, dry cloth.

17. How to Clean the Fridge

Exterior shelf cleaning

 Use sponge with Detergent and clean.

 Wipe with clean cloth.
 Use (Stainless Steel Polish) for polish on stainless steel after washing exterior surfaces.

Interior shelf cleaning

 Remove all food items & keep in a safe place.
 Remove all shelves and loose equipment & put it into the pot and pan sink.
 Wash with Detergent & rinse with clear hot water.
 Place all equipment’s in a solution of QAC for sanitization.
 Allow the fridge to air-dry.

18. How to Clean the Walk-in Chiller/ Fridge

 Remove any unsealed packages to a protected refrigerated storage.

 Apply Multipurpose Cleaner & Sanitizer directly to floors, walls, shelves with a mop or
sponge.
 Let it soak for 10-20 minutes.
 Wipe with a mop to remove soil.
 Use a scraper to remove all built in deposits.
 Dry with a mop, squeegee or wet vacuum.

19. How to Clean the Blender

 Switch off the power supply before starting the process.

 Remove jar with two hands by pulling it.
 Make sure that the container is clean.
 Check for any leakages and fix it accordingly if found.
 Use Concentrated Germicidal (a brand name of pot & pan washing detergent).
 Ensure that the sponge you use is in clean and good condition.
 Use clean and put jar in Sink.
 Scrub jar from top to bottom with sponge.
 Rinse the jar with clean tap water.
 Use dry and clean cotton cloth.
 Ensure that jar is dry after wiping.
 Use sponge with multipurpose solution for cleaning blender machine.
 Scrub top to bottom exterior of the blender machine.
 Make sure to use clean and dry cloth.
 Machine to dry after wiping.
 Fix the jar with two hands by pushing.
 20. How to Clean the Hot Cabinet

 Switch off; See to remove all foods from the cabinet.

 See to scrap out all loose food particles and soil.
 See to spray clean using Detergent.
 See to spray using Multipurpose.
 See to allow to air dry.

21. Cleaning Chopping Boards

 Use stainless steel scraper for scrape cutting board.

 Scrape cutting board by stainless steel scraper.

 Remove all food soil from the cutting board.
 Use Concentrated Germicidal (a brand name of pot & pan wash chemical)
 Make sure to use scrubbing pad for scraping.
 Rinse the cutting board with clear water.
 Prepare a clean washing sink.
 Fill the sink with clear warm water.
 Soak the cutting board in warm water.
 Use Multipurpose sanitizer to sanitize the cutting board.
 Wait 15/20 minutes after putting the chemical.
 After 15/20 minutes you remove the cutting board from sanitizing chemical sink.
 Put the cutting board into the proper rack.

22. Cleaning Slicing Machine

 Make sure that the power is switched off.

 Dismantle the all-removable parts.
 Use Multipurpose (a brand name of all-purpose cleaner & degreaser).
 Use spray bottles for applying chemicals.
 Spray chemical thoroughly on the machine.
 Spray chemical on removable parts also.
 Use a sponge in good condition.
 Scrub machine & all removable parts by bath glitzy.
  Use dry, clean cotton cloth.
 Wipe the whole machine & removable parts also.

23. Cleaning Stainless Steel Counter & Shelves

 Use Concentrated germicidal, a brand name of Detergent.

 Make sure to use Sponge to scrab the surface of counter and shelves.
 Spray Multipurpose Sanitizer thoroughly on the stainless-steel surface, legs, underneath the
surface & all corners.
 Use clean & dry cotton cloth.
 Use clean cloth for wiping the surface, all sides & corners.

24. Cleaning Chinaware

 Make sure to use Tannin Remover, a brand name for soaking chinaware.
 Add Tannin Remover it into warm water (44-to-60-degree c).
 Immerse chinaware in pre-soak solution until stains are removed.
 Remove chinaware from solution and rinse immediately through dishwasher.

25. How to Clean BBQ Grill

 Allow the grill to cool down after removing the coal.

 Apply Warm Over, a brand name of the chemical.
 Use a grill brush and scrub around the steel area and the legs to remove the food debris.
 Wipe with tissue and Again Apply Multipurpose Sanitizer wipe with tissue all over the steel part
of the stand.

26. How to Clean Flat Grills

 Preheat oven to 60ºC for 5 minutes. Turn off the grill.

 While grill surface is warm, apply Warm Over, (a brand name of the chemical).
 After spraying chemical wait 5 minutes contact time to loosen soil then use scraper for remove
heavy carbonized food soil.
 Make sure to rinse with clear water.
 Dry and then wipe the surface with vegetable oil (so surface will not rust).
27. How to Clean Baking & Convention Ovens

Interior
 Preheat oven to 60ºC for 5 minutes. Turn off the Oven.
 See that while oven surface is warm, apply Warm Over.
 After spraying chemical wait 5 minutes to loosen soil then use scraper for remove heavy
carbonized food soil.
 Rinse with clear water.
 Allow the area to dry.

Exterior
 Apply Warm Over to the front and back of the oven.
 Use a damp cloth to pick up the dissolved and loosened soil.
 Rinse with clear water.
 Wipe with Multipurpose sanitizer dry & clean cloth.

28. How to Clean Burners

Interior

 Pre heat the burner to at least 40-60deg.

 Apply Warm Over. Wait for 2-3 minutes.
 After spraying chemical wait 5 minutes to loosen soil then use scraper for remove heavy
carbonized food soil.
 Use a damp cloth to pick up dissolved and loosened soil.
 Allow the area to air dry.

Exteriors

 Apply Warm Over to the front and back of the burner.

 Use a damp cloth to pick up the dissolved and loosened soil.
 Wipe with a dry & clean cloth.

29. How to Clean Deep Fat Fryer

 Wear gloves, mask and goggles during the cleaning.
 Switch off the gas drain and the oil to a container.
 Fill fryer with solution of warm Over cleaner/degreaser and boil the solution for some time.
 Shut it off, cool, scrub well then drain the solution.
 Rinse thoroughly with water and put back the parts.

30. How to Clean Tilting Pans

 See to wear gloves, mask and goggles during the cleaning.

 See to switch off the Tilting Pan, drain the water.
 See that you select Concentrated Germicidal (a brand name for chemical)
 Scrab with sponge.
 See to rinse thoroughly with water and put back the parts.

31. Cleaning Garbage Bins

 See that the garbage bin is not broken, and it is in good condition.
 Brush off all loose soil and debris from the bin with a small hand brush.
 Use Detergent.
 Spread the chemical through the surface of the garbage bin.
 The scrubbing pad you use should be clean and in good condition.
 Scrub all inside the surface of the bin top to bottom.
 Rinse with hot water.
 Keep bin upside down for air drying.

32. How to Clean Dough Sheeter

 Select Clean flour brush, pad, and dry clean rag.

 Brush off all dust and flour excess.
 Apply Multipurpose sanitizer and wipe off with rag.
 Spray sanitizer equally and all over, let dry.

33. How to Clean Mixing Machine

  Ensure that the machine is turned off.
 Select clean brush, pad, and dry clean rag.
 Make sure to brush off all dust and flour excess.
 Select QAC (brand name for sanitizer).
 Spray sanitizer equally and all over, let dry.

34. How to Clean Dough Mixer

 Switch off the machine.

 Select clean brush, pad, and dry clean rag.
 See that you brush off all dust and flour excess.
 Select QAC (brand name for sanitizer).
 Spray sanitizer equally and all over, let dry.

35. Cleaning Juice Dispenser

 Throughout juice from dispenser.

 Pre-wash with clear warm water.
 Apply Detergent with sponge all the areas of dispenser.
 Clean with warm water and pass by dishwasher for disinfectant.

36. How to Sweep Floors

 Keep the broom and dustpan ready before starting the process.
 Move as many portable items out of the way as possible as it makes the area.
 Always keep the broom bristles on the floor to avoid stirring up dust.
 Be sure to sweep around, under equipment, and in aisles and open areas.

37. How to Scrub the Floor

 Wear the gloves and safety shoes before starting to scrub the floor.
 Fill a bucket ¾ full of hot water and add the chemical that using. (Descale)
 Use a hard brush to distribute the water with the chemical and scrub the selected floor
area thoroughly.
 Use a squeezer to remove excess soap and water after the entire floor has been scrubbed.

38. How to Mop the Floor

 Wear the disposable gloves before starting to mop.
 Place ‘Wet floor’ signs in the beginning & the end of the affected areas immediately.
 Fill the mop bucket with warm water and chemical (Pine Plus).
 Using a clean & dry mop, dip the mop into the bucket and squeeze off excess liquid. Mop the
entire floor.
 Let the floor dry in-between shifts or overnight.

39. How to Burnish Silverware

 Silverware gets scratched from normal use. The scratches ruin the lustre and appearance of
silverware.
 Burnishing is not a cleaning or polishing process. Not all silverware is burnished.
 Place the recommended number of silver pieces in the burnished.
 Do not overflow; Burnish each type of silverware separately.
 Do not mix forks knife and spoons, Burnish with D8 silverware within 30 seconds, Change the
solution every 6 or 7 cycles.
 Remove the silverware Rinse the silverware and place it in the dishwasher immediately.
 The silverware must be washed and sanitized before using.

40. Cleaning Slicing Machine

 Make sure to switch off the power before starting the process.
 Place the slice gauge on “0” for cleaning and make sure knife guards are in place.
 Place the lift lever in its forward position and raise it halfway, this lift lever supports the slicer
while it is being cleaned.
 Move the slicer away from walls and other equipment.
 Wipe off large food particles with a damp cloth. Be careful while wiping to avoid cuts.
 Wipe the entire surface of the slicer with Detergent that has rung out.
 Carefully wipe with Detergent gauge plate, loosen the 2 knobs for the knife guards and rotate
the front knife guard.
 Clockwise to clear the slots at the screw heads. Unhook the front guard from the stud and lift
off by turning the knob counterclockwise.
 Unhook the guard from the stud and lift it off, carefully wash the front and back blade with
soapy cloth.
 Wipe the upper guards with a soapy cloth. Wash your cleaning cloth often and wring out excess
water. Pay attention to edges and corners where bacteria can grow.
 Rinse all clean surfaces with a clean cloth dipped in fresh rinse water continues to be very
 careful working around the blade.
 Wipe all detergent from the machine, especially from the blade and feeder mechanism. Spray a
mist of sanitizing solution on the machine and let it air dry.
 Replace the lower and upper knife guards and lock the guards in place. Pull the lift lever back
to its retracted position to drop the slicer to the operating position.
 Wipe the walls and surrounding areas and mop the floors if necessary. Move the equipment
back to proper location and wash all cleaning supplies before storing them in their proper
location.
 Next person to use the machine will plug it in.

41. How to Clean Milk Dispenser

 Use hot water (120F or 49C), an approved seizing solution and a clean cloth or brush to scrub
the dispenser.
 Rinse all sanitizing solution from the dispenser using clear water as it could affect the taste of
the milk.
 Bacteria can grow easily in milk dispensers. Always keep dispensers clean and sanitary.
 Spray the outside of the unit with a solution of all-purpose detergent. Wipe dry and polish with
a clean dry cloth.
 Clean the area around the dispenser with a cloth dipped in sanitizing solution. Let the area air
dry.

42. How to Clean Kitchen Hoods

 Cover the surrounding areas to protect them from falling dirt and water. Set up the ladder
safely. Ask a co-worker to steady the ladder if it is more than 6 feet tall. Carefully climb the
ladder and remove the grease filters.
 Wash filter in the bin washing area with hot water and Warm Over, or run the filters through
the dish washer, change water in the dish washer after washing the filter. Drain the filters and
let them air dry.
 Remove the food greasy residue from under the hood. Mix hot water with an approved Warm
Over in bucket. Empty any grease collectors and wash grease lips. Wash the hood with a clean
cloth dampened in hot soapy water. Rinse the hood with a clean cloth. Wipe off all drips with a
damp cloth.
 Use a dry brush to remove dirt and lint from the fan blades, motor and wiring. Spray the fan
blades with a grease cutting detergent and wipe each blade with a damp cloth. Be careful not to
cut yourself on the fan blade.
 As usual use stain steel polish.
 Make sure all excess water has drained. Replace the filters with the correct side of facing out.
 Remove the protective covers from the equipment. Wipe the walls and surrounding areas and
mop the floor around the kitchen hood. Wash and store all equipment and supply correctly.
 Remove the back lock-out safety tag and turn on the circuit breaker or gas valve.
43. How to Clean Microwave
 Wipe the inside of the oven with a clean cloth and Detergent. Do not use harsh oven cleaner.
 Press a damp cloth against the food debris to loosen it.
 Do not scrape the inside of the microwave oven. Scraping may cause damage to the silicone
seal that prevents the escape of microwave energy.
 Rinse out your cloth and wipe down all the surfaces to remove soap residue.
 Begin with the inside and finish with the outside.
 Side the filter out of the bucket, if it is removable. Gently move it back and forth in detergent
and warm water.
 Rinse the filter in clear, warm water and let it air dry before replacing it.

44. How to Clean and Sanitize Can Openers

 Normal can openers are mounted on a work counter or table.

 Food residue tends to collect under the base.
 Can openers be a favourite item for the health department to check during inspection.
 Soak the shank assembly in the pot sink in a hot with D2 Scrub the entire shank with a stiff
brush. Pay special attention to the blade and the can-holding mechanism-food residue on the
blade will develop bacteria that my spread to the food in the next can that is opened.
 Place the shank assembly in the rinsing and sanitizing compartment of the pot sink.
 Let the shank assembly air dry.
 Scrub the base with a stiff brush and an approved sanitizing solution and rinse the base with a
clean damp cloth.
 Use an approved food service safe lubricant as recommended by the manufacturer.

45. Safety While on Duty

 Always keep work areas clean and clear.

 Always use adequate Personal Protective Equipment (PPE) while handling or cleaning any
equipment.
 Before beginning any task, check the area and plan how you can work safely, arrange the
necessary items, and then start the task.
 Mop any spillages on the floor immediately.
 Always place caution sign on slippery or wet areas.
 When lifting heavy items, always ask for assistance.
 While lifting always bend your knees.
  Keep all fire always exits clear.
 Report any gas leakage to your immediate supervisor.
 While draining oil and cleaning deep fryer ensure that it is warm and not hot.
 Never pour water in hot appliances.
 While cleaning any gas appliances ensure that gas valve is switched to off position.
 While cleaning any electrical equipment ensure that they are switched off from main switch.
 Report any short-circuits to your supervisor.
 Always work safe and smart.
 Report all incidents including near misses.

46. Personal Protective Equipment

 Employees must be provided with adequate Personal Protective Equipment (PPE) required for
each task to be safely completed.
 Steward supervisor should ensure that the PPEs are adequate for the task and are of certified
quality.
 The PPEs should be periodically inspected for any damages.
 PPEs should be replaced when damaged or at least annually.
 JOB-SPECIFIC PPEs FOR STEWARDING:
 Safety shoes
 Gum boots
 Safety Goggles
 Chemical resistant rubber gloves
 Respirators (includes disposable face masks and face-fitting reusable respirators)
 Rubberised aprons

47. Chemical Safety

 Use only approved chemicals with Material Safety Data Sheets.

 MSDS of all the chemicals being used should be available where the chemicals are stored.
 Do not use chemicals unless you have been trained. Steward supervisor should ensure that all
employees are adequately trained on usage of stewarding chemicals.
 Read the chemical label and MSDS before using any chemical. Always follow manufacturer’s
instructions and product information. Do not mix two chemicals without manufacturer
instruction.
 Ensure all chemical containers has correct label on it, do not use any chemical without label.
Report to your supervisor immediately.
 Store all chemicals safely in the chemical store in designated areas.
 Never store chemicals near to food preparation areas.
 Always wear appropriate protective clothing while handling chemical, such as protective gloves,
goggles, aprons, and boots.
  Use the authorized dosage and right chemical for right use as per training given by chemical
supplier in conjunction with the Steward supervisor.
 Make sure the chemical spill kit is available in the chemical store and adequately stocked.
 If contact with body or eyes flush it with cold running water for 20 minutes and seek medical
advice immediately.
 Report all allergies or incidents including spillages and near misses to the supervisor
immediately.

48. Cleaning up the Buffet Restaurant

 Before opening the restaurant, the buffet countertop must be spotless. No food, insects, water or
grease spots should be seen on the counter tops.
 Remove all the food particles or dust in all the countertops & chafing dishes. Using a sponge
clean the surface with soap and water. After this, use a QAC sanitizer to lightly spray over the
entire surface and wipe again with a tissue.
 Let the surface dry.
 The buffet countertop/chafing dishes must be cleaned inside and out every day.
 Same procedure should be followed after closing the buffet.

49. Document Change Control

Sr Date Content Changed Version Remarks Revised Revised By Approved Date Approved By
No No Date