Slicer and Refrigerator Cleaning Procedures

Cleaning Procedures for Kitchen Equipment

• Conduct periodic cleaning in hard water areas to prevent mineral deposits.
• Slicers require immediate cleaning after use, especially following slicing of vegetables and nuts.
• Disassemble all parts of the slicers for thorough cleaning, including the washing of carriage slides.
• After cleaning, dry and cover slicers and knives with an oil-damped cloth.
• Clean the exterior with a cloth and ensure the table and pedestal beneath slicers are wiped down.
• After cleaning, always replace the guard on the slicers.

Refrigerator Maintenance

• Wipe up spills immediately to avoid contamination.
• Clean inside shelves and trays bi-weekly using baking soda, followed by thorough rinsing and drying.
• Flush refrigerator drains weekly to maintain hygiene.

Sink and Drain Care

• Keep sink outlets screened to prevent debris entry.
• Flush daily using a solution of strong soda (4 oz. to 2 gal. of water).
• Regularly clean and replace the greased drain tray.
• Use a force pump for slow drains and replace washers on leaking faucets promptly.

Importance of Sanitizing

• Sanitizing methods include heat, radiation, and chemicals; heat and chemicals are more commonly used in restaurants.
• Proper washing precedes effective sanitization, as residues can reduce chemical efficacy.
• Key chemical sanitizers: chlorine, iodine, and quaternary ammonium.

Thermal Sanitizing

• Involves hot water or steam; methods include steam, hot water, and hot air.
• Minimum temperatures for sanitizing:
  • Hot water: 171°F (77°C) for three-compartment sink.
  • High-temperature dishwashers: 180°F (82°C) for final rinse.
  • Single-temperature machines: 165°F (74°C).
• Exposed items must remain at these temperatures for no less than 30 seconds.

Chemical Sanitizers

• Effective chemical sanitizers:
  • Chlorine: 50 ppm, effective but corrosive and deteriorates in light.
  • Iodine: 12.5-25 ppm, forms brown color indicating strength, effective at specific pH levels.
  • Quaternary Ammonium: 100-200 ppm, non-toxic and stable but may struggle with certain microorganisms.
• Key factors for chemical sanitizers: concentration, temperature (optimal at 55°F to 120°F), and contact time.

Kitchen Hygiene Best Practices

• Remove old food and clean shelves weekly, checking expiration dates on items.
• Use lidded rubbish bins and empty them when odors arise.
• Disinfect rubbish bins weekly to eliminate germs and foul odors.
• Employ separate chopping boards for raw meat and vegetables to prevent cross-contamination.
• Change dishcloths daily and utilize paper towels for high-risk messes.
• Maintain clean kitchen floors by sweeping and mopping immediately after spills.
• Wash dishes promptly with hot soapy water to prevent bacteria growth.
• Regularly clean surfaces, including doorknobs and light switches, as these can harbor bacteria.
• Uphold hand hygiene before food handling and after using the restroom.

Safety Measures When Using Cleaning Agents

• Ensure proper ventilation in cleaning areas.
• Wear protective clothing and suitable footwear (closed-toe, steel-toe recommended).
• Use industrial-strength gloves and protective eyewear.

Chemical Storage and Security

• Store chemicals away from food, ideally on lower shelves.
• Ensure storage areas are well-ventilated, cool, and secured when not in use.
• Keep chemicals clearly labeled with content and usage instructions.
• Secure storage containers free of corrosion and moisture, and avoid mixing chemicals.

Emergency Protocol for Chemical Exposure

• For chemical splashes in eyes, irrigate with running water for 15 minutes and seek medical attention.