PROPER DISHWASHING TECHNIQUES

To make sure dishwashing result is completely clean and sanitary kitchen tools.follow the given
techniques.

1. Use three compartment sink when washin, rising, and sinitizing tools and equipment by hand.
2. Sinks must be large enough so that items can be completely coverd with water when cleaned.
3. Each compartment of the sink must be supplied with hot ot cold potable running water.
4. Suitable equipment must be made available if washing,rising, andsanitizing cannot be
accomplished by immersion.
5. Drain boarbs or dish table must be prepared fo soiled kitchen tools before washing and at the
same time for clean tools after sanitizing.
Prior to the washing operation ,the following must be observed:
 Scrape leftover found in the ketchen tools and equipment.
 Prewash the soiled tools to prevent large remnants of food to enter the sink. Food remnants
haper the washing operation and can cause a breakdown of detergent concentration which
results in dirty film on dishes. Grease and food debris left after washing will soil the rinse
water.
 Presort in systematize the storing of the tools.
TECHNIQUES IN STORING CLEANED KITCHEN TOOLS AND EQUIPMENT
After diswashing, all washed kitchen tools must be properly stored to avoid re-
contamination of dust, insects, and bacteria.
 Clean and wipe dry all equipment before storing.
 Use portable carts to transport cleaned and sanitized tools and equipment to storage
areas.
 Wash also the carts with hot water and detergents with the addition of sanitizer.
 Air dry and store utensils in a seft-draining position.
 In racking, rack tools according to their sizes. Do not overcrowd resulting to the
possibility of breakages or damages.
 Keep the storage area clean at all times, protected from pest infestation, dust and other
bacteria.
 CLEANING KITCHEN SURFACES
 WALLS
 FLOORS
 SHELVES
 BENCHES AND WORK SURFACE

COOKING EQUIPMENT AND APPLIANCES

 Stoves. Solid tops should be washed clean or wiped clean, when cool. The stove tops can be
more thoroughly cleanned by washing and using an abrasive. Emery paper can be easliy used if
necessary. All bars and racks og open type stove should be removed, immersed in hot water with
detergent, scrubbed clean, dried and put bak in place on the stove. Enamel parts should also be
cleaned while warm with hot water added with detergent, rinsed and dried. Scrub stove top by
using toothbrush to remove softened food from around the burners, knobs, and dials. Tackle
stubborn dirt with scrapper. Wipe dry with a fresh cleab cloth. Rinse the sponge well between
wipes. Use cleaner with a scrub pad or use a good quality degreaser product to remove any
residue left.
 Microwave Cooker. Do not allow cleaning agent to soil or accumulate around the door seal as
this could prevebt a tight seal when the door is closed. Never use an abrasive cleaner to clean
the interior of the oven as it can scratch the metallic walls. Do not use aerosols either as these
may penetrate the internal parts of the oven. Follow the manufacturers' instructions carefully
before cleaning.
 Steamers. Trays and runners should be washed then rinsed. The water geberating chamber
should be drained, cleaned and the inside of the steamer be cleaned with detergent solution
and rinsed. Streamer door should be lightly greased occasionally and if it is not in use, leave the
door open to allow air to circulate.
 Deep fat fryres. These should be cleaned daily after use by doing the following:
1. Turning off thw heat and allowing the fat to cool.
2. Draining offand straining the fat.
3. Closing the stocock. filling the fryer with hot water containing detergent and boiling for 10-
15 minutes.
4. Draining off the detergent wate, refilling witch clean water plus 1/8 liter of vinegar per 5
liters of water and reboiling for 10-15 mins.
5. Draining off the water , drying the fryer, closing the stopclock.

COLD STORAGE EQUIPMENT

In order to maintain the cold storage equipment such as refrigerator and freezer at its peak of efficiency,
the following points should be observed:

 Defrost weekly. If it is not the automatic defrosting type, the control should be turned to defrost;
racks should be emptied, together with the interior surfaces. It should be washed rinsed and
dried. If it is not defrosed regularly, excess frost accumulates in the cooling system, acts as an
insulator causing the motor to work longer than is necessary, thus shortening the life of the
components.
 Food should be stored sensibly in such a way that the cold air can circulate all around. A qualified
service repairman should be called at the first sign of defect.