Everything a chef needs to know about cleaning the workplace

The cook's work area must be kept clean. The employee himself is responsible for its maintenance.

Some responsibilities are transferred to the cleaner, but some activities must be performed directly by the cook.

Read the article about the requirements for cleaning a chef's workplace.

What is it regulated by?

Cleaning the chef's workplace regulated by SanPiN 2.3.6.1079-01. The document specifies sanitary and hygienic requirements that all catering employees must comply with. Their main goal is to maintain cleanliness and eliminate the possibility of food poisoning for employees and visitors of the institution.

If violations are found, including at the cook’s workplace, the establishment faces a fine. In case of serious errors, the establishment may be closed.

As for cleaning the chef's workplace, the list of activities is listed in the job description. Such a document is not mandatory, but most catering organizations have it.

Paper allows you to coordinate the actions of staff and competently organize the work process. The document can be drawn up by a lawyer, secretary or head of an organization.

General requirements for conducting current and general

The catering establishment must carry out both routine and general cleaning. The current one is carried out daily, and the general one according to the schedule planned in advance, but at least once a month. If necessary, disinsection and deratization (extermination of insects and rodents) are performed.

List of daily cleaning activities:

• cleaning tables;
• washing the floor;
• furniture cleaning;
• replacing tablecloths;
• cleaning slabs;
• removing dirt from all working surfaces;
• cleaning the oven;
• maintaining cleanliness of the hood and refrigeration chamber;
• washing dishes and equipment.

It is imperative to maintain order in the kitchen shops, bar, lobby, hall and bathrooms. Treatment is carried out using disinfectants.

General cleaning involves an extended list of actions. This is a fairly labor-intensive activity in which the entire staff takes part.

In addition to the activities listed above, The list is supplemented by the following types of work:

1. Dry cleaning of blinds and curtains.
2. Washing windows and doors.
3. Treatment of walls and ceilings.
4. Washing the facade.
5. Cleaning hoods and air conditioners.
6. Defrosting, washing and disinfecting refrigeration equipment.

Rules for putting things in order

The rules for putting the workplace in order apply not only directly to the table at which the cook works. There are separate standards for washing dishes, kitchen utensils and equipment. Every cook must know and follow them.

Washing dishes

Mechanical washing of dishes is carried out in professional washing machines. Use the equipment in accordance with the available instructions. However, it will not be possible to do without manual processing.

The order of its implementation:

• removing food residues mechanically;
• washing in the first section of the bath using dishwashing detergents;
• washing in the second section of the bath in water with a temperature of at least 40 degrees;
• detergents are also used, but they should be 2 times less than in the first bath;
• rinsing dishes in clean water - a third bath is used for this;
• drying on shelves with wire racks.

After completing the work shift, the dishes are disinfected, along with cutlery. If, during the washing process, products with cracks, chips or other defects are found, they are disposed of. You cannot continue to use such utensils.

Syringe units are used for washing glasses, mugs and cups.. If the establishment does not have professional washing facilities, then after manual processing, the cutlery is calcined in ovens or dry-heat ovens for at least 10 minutes.

Kitchen tools

Rules for cleaning and storing kitchen equipment:

1. Equipment for cutting prepared and raw products should be stored separately.
2. After each use, the equipment is subjected to mechanical treatment and washed in hot water using cleaning agents.
3. Rinse with running water.

Cutting equipment must be marked:

• "SR" - raw fish,
• "VO" - boiled vegetables,
• "RG" - fish gastronomy, etc.

Equipment

Basic rules for equipment care:

1. Equipment is processed as it becomes dirty during the day. Be sure to wash it after completing your shift.
2. The surfaces of work tables are washed not just with water, but with the use of disinfectants. The minimum water temperature is 40 degrees. After processing, the equipment is wiped dry.
3. If an employee is allowed to wash equipment for the first time, he must be instructed by the HR manager.
4. It is unacceptable to clean equipment if it is plugged into the electrical network.
5. When carrying out processing, care must be taken to ensure that water does not get into electrical parts.
6. Stoves, ovens, fryers and other appliances operating at high temperatures are washed only after they have cooled completely.

Floors

The floors in the catering establishment are washed 2 times a day. To perform cleaning, it is recommended to use a soap-soda solution, the preparation of which will require 10 liters of water, 200 g of soap and soda.

Cleaning after shift

Cleaning the workplace after a shift includes the following list of events:

• washing, drying and putting away kitchen utensils and equipment;
• garbage collection;
• washing walls behind equipment;
• disinfection of desktops;
• Cleaning all kitchen floors.

After completing the shift, the cook must change clothes and put his uniform in the closet. The manager must monitor the quality of cleaning.

Cleaning food storage areas

The main place to store food in the kitchen is the refrigerator. They must be kept clean, so there are separate rules for defrosting, cleaning and disinfecting them.

During the work process, the following activities are performed:

1. Remove all food from the refrigerator. Throw away those that have expired.
2. Wipe shelves, walls and rubber seals.
3. Sweeping out the trash.
4. Treat doors and handles on the outside of the refrigerator.

Inspection is carried out at least once a week, and defrosting every 3 months. Food storage cabinets are sorted out and washed once a week, dust and grease deposits are removed from them daily.

Hygiene and appearance

Cook's personal hygiene rules:

• before starting to perform his duties, the cook must wash his hands - he must repeat this procedure regularly during the working day;
• To dry hands, use an air dryer, disposable towels or towels with special markings;
• In the workplace, chewing gum and eating food while preparing dishes is unacceptable;
• You should not sneeze or cough over food;
• hair should always be collected and covered with a cap;
• nails must be cut short; it is unacceptable to cover them with varnish;
• do not wear jewelry to work;
• wounds should be covered with a plaster;
• You can only work in the kitchen wearing disposable gloves;
• Before a work shift, cooks must take a shower and wash their hair, and the use of harsh deodorant is prohibited.

Cooks with signs of infectious diseases are not allowed to work.

Work clothes and rules for their use

Rules for the care and use of work clothes:

1. The uniform must be clean. Its list includes: cap, gloves, pants, jacket, apron.
2. Spare clothing and personal items should not be stored near food preparation areas. There should be a special locker for them in the locker room.
3. Regular clothing and uniforms are stored separately.
4. Uniforms must be kept clean and ironed.
5. Shoes are worn closed, made of leather or leatherette, with rubber soles. The optimal heel height is 4 cm. Shoes must be clean and in good condition.

Conclusion

Cleaning the chef’s workplace includes a huge list of activities that must be carried out at certain intervals. Only if all requirements are met will the kitchen be kept clean and sanitary and hygienic requirements observed.