D Smart Chartered Chef

JOIN OUR ONLINE CLASSES NOW!!!
PAYLESS and LEARN BIG

Refrigerators: Max temperature 40*F. Keep them clean inside and outside. Gaskets in good condition. Keep food items inside covered containers not more than 4” high.
Cooked or ready to eat food always stored on different shelves or above from raw food.
Check food temperatures. Keep open period to a minimum.
Ice machine/cuber: Clean inside and outside. Scoops fastened. Surrounding area clean.
2 & 3 compartment sink: Open sinks before use.
Change wash and rinse water frequently.
Check to be equipped with thermometer, wire basket and condition of mixing battery. Steam consumption adequately.
Hand wash facilities: Make sure they do not use for any other purpose. Check for supply of soap, towel paper and waste receptacle.
Also for sufficient supply of cold and hot water.
Pot and dish glass washing area, dish washing procedure: Bushing:
Glass/cups: Check if they handle them in racks to avoid chipping.
Dishes/bowls/desert plates: Bus separate the ones with heavy soil.
Glasses/Cups/Dishes/Silver and S.S. ware: Make sure that they are always pre-showered before using in the machine.
Heavy soil and paper: Make sure that dishes are scraped into waste receptacles (pulper) before racking.
Racking:
Dishes placed in racks: All of one kind, each in line, no over crowd.
Hollowware (cups/glasses etc.): Rack them up-side down so wash water can get in and rinse water get out.
Silver: Place them in racks with eating end up and never over crowded.