STANDARD OPERATING PROCEDURES (SOP)

KITCHEN CLEANING PROCEDURE


One of the main challenges of operating hotels and hospitality establishments is keeping the kitchen clean. With many activities taking place all the time, from parsley ground into the cutting boards, to inexplicable items being found in the back of the reach-in cooler, regular cleaning can appear devastating if you don’t have a proper system in place. Some jobs should be done several times a day, while others need to only be done weekly or monthly. Regular cleaning of your regular kitchen is essential for food safety and can help reduce food waste, lowering overall menu costs.

To help you maintain a hygienic commercial kitchen here is a handy standard procedure that outlines how to keep your kitchen clean and tidy.

Purpose:

To provide a healthy and safe work environment

Scope:

This applies to the kitchen and external services.

Terminologies:

SIN:                Stores Issue Note

SW:                 Steward

Responsibility:

The Chef shall be responsible for implementation of this work instruction.

METHOD:

  • CLEANING KITCHENWARE: COOKERS, HOTPLATES, CUPBOARDS E.T.C.

  1. SW shall request for the cleaning items from the store by filling in a SIN.
  2. SW shall remove all shelves and containers and clean as appropriate.
  3. SW shall soak stubborn stains in hot cleaning solution before cleaning.
  4. SW shall rinse with clean water and dry.
  5. SW shall clean and dry all exterior surfaces.
  6. SW shall return shelves and containers.
  7. SW shall remove burners periodically and clean to ensure jets are clear.
  • REFRIGERATORS

  1. SW shall request for the cleaning items from the store by filling in a SIN.
  2. SW shall clean with damp wiping, rinsing and drying of exterior surfaces on a daily basis.
  3. SW shall periodically clean the interior with the following procedure;
  • Defrost and remove food to a cool place,
  • Remove all shelves, clean, rinse and dry them,
  • Wipe down the interior of the refrigerator.
  • Rinse with clean hot lemon water and wipe dry.
  • Return shelves and food back to the refrigerator.
  • FRYERS

  1. SW shall request for the cleaning items from the store by filling in a SIN.
  2. SW shall drain fat and strain off debris.
  3. SW shall wash the fryers.
  4. SW shall rinse all surfaces with clean hot water and dry.
  5. SW shall ensure that the fryer is completely dry before replenishing the fat.
  • WORK SURFACES

  1. SW shall request for cleaning items from the store by filling in a SIN.
  2. SW shall damp wipe or clean the work surfaces.
  3. SW shall rinse and dry as frequently as necessary during and after use.
  • WASH SINKS

  1. SW shall request for the cleaning items from the store by filling in a SIN.
  2. SW shall clear sinks of all debris and clean any dirty dishes.
  3. SW shall clean the sink.
  4. After using the sink, the steward shall clean the sink with hot water to reduce the possibility of blockages.
  5. SW shall report to the Chef any wash sink breakages and leakages.
  6. The Chef shall give the report to the manager.
  • WALLS/FLOOR, FIXTURES/FITTINGS

  1. SW shall request for the cleaning items from the store by filling in a SIN.
  2. SW shall remove all items requiring offsite cleaning.
  3. SW shall assemble equipment and materials required to assist in cleaning, for example, mops, squeegee, dusters, and scrubbing brushes.
  4. SW shall clean walls.
  5. SW shall work from the furthest point to the exit point.
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