Transcript
Support Services Manual Coffee Shop Equipment Cleaning Policy HOSPITAL POLICY NO: Legislation:
SS 009
Queensland Food Act 2006
POLICY STATEMENT To outline the appropriate manner in which the equipment is used and the correct procedure for cleaning all equipment within the Coffee shop. OUTCOME STATEMENT All equipment must be used and cleaned according to the manufacturer’s instructions and the Hazard Analysis and Critical Control Points (HACCP) and Food Acts 1981 and Food Regulation 1989 guidelines. To ensure all equipment is clean and safe to use in food preparation. PROCEDURE Coffee Machine O Place chemical Expresso Group Cleaner into sealed coffee dispenser and place on unit. This process is completed prior to close of business daily. O Clean all exterior surfaces with scourer sponge and soapy water; wipe dry with clean cloth. O Replace all attachments (removable components) in the correct position on completion. O Remove coffee dispensers and flush with hot water. O Clean coffee dispensers with a clean cloth. O On a daily basis, soak coffee dispensers and coffee nozzle in Expresso Group Cleaner for ½ hour and then clean with steel wool. On completion flush with hot water. Cold Display Case O Ensure the cold display case is turned off. O Clear all remaining stock and return to the large refrigerator. O Flush out bottom of case with warm water, ensuring an extra bucket is placed at the outlet. O Wipe out bottom and wire racks with clean cloth and neutral detergent. O Clean interior glass, doors and exterior surface of unit with a damp cloth and neutral detergent then dry. Document Title: Developed By: Authorised By: Date Developed: Last Reviewed:
Coffee Shop Equipment Cleaning Policy Catering Services Manager Executive Committee September 2002 July 2014 Next Review Due: July 2017
Executive Committee member signature:……………………………………………………..
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Each Wednesday cleaning must be done using hot water and neutral detergent and clean interior of unit.
Bain Marie O Turn off power O Daily, wipe interior of unit with a damp cloth and neutral detergent. O Weekly, scrub with hot water and neutral detergent and flush out with clean water and wipe with a clean cloth. O Clean all glass surfaces with a damp clean cloth and neutral detergent then wipe dry. Pie O O O O O
Warmer Turn off power to unit Remove crumb tray and wash with hot water and neutral detergent. Wipe interior of the unit with a damp cloth and neutral detergent. Clean all glass surfaces with a clean damp cloth and neutral detergent then wipe dry. Replace crumb tray on completion of cleaning.
Sandwich Toaster O Turn off power to unit O Remove soiled alfoil and discard in the appropriate manner O Wipe over with a damp cloth and neutral detergent. O On completion of cleaning replace alfoil O Each Sunday, clean the hot plates with Non Caustic Oven Cleaner (refer to manufacturer’s procedure). Rubbish bins O As per Policy SS 013 Microwave O As per Policy SS 013 Milk Shake Maker O Ensure power is disconnected O Wipe all surfaces of machine daily with a damp cloth and neutral detergent, then wipe dry. O IMPORTANT – ensure adequate cleaning underneath control switch to remove any build up of material. O Place the milk shake agitator into a container of hot water and agitate for 1 minute to remove any foreign matter. Hot plate O Ensure power is turned off O Wipe over with a damp cloth and neutral detergent daily.
Document Title: Developed By: Authorised By: Date Developed: Last Reviewed:
Coffee Shop Equipment Cleaning Policy Catering Services Manager Executive Committee September 2002 July 2014 Next Review Due: July 2017
Executive Committee member signature:……………………………………………………..
Page 2 of 3 30.07.2014
Out Door Settings O Wipe over daily with a damp cloth and neutral detergent. Dish washer O Remove drain upstand. O Leave door open and turn On drain switch. O CYCLE light glows green while machine drains out. O When machine is empty (after 2-3 minutes) turn OFF drain switch. O Turn machine and wall switches OFF. O Remove filters and rinse clean. O Replace filter and drain upstand. O Wipe exterior of unit with damp cloth and neutral detergent daily. Meal trays O Following use all trays are to be wiped with hot water and neutral detergent O Allow trays sufficient time to dry before use. Meat and Chopping Boards O As Per Policy SS 013 Refrigerator (large) O As per Policy SS 013 Money Register O On completion of each shift the cash register must be cleaned, by wiping the exterior of the register with a damp cloth, warm water and neutral detergent. O IMPORTANT - DO NOT USE EXCESSIVE MOISTURE REFERENCES o o o o
Centre for Food Technology, 1997, Hazard Analysis and Critical Control Points, Queensland. Department of Primary Industries, 1994, Food Hygiene, Brisbane, Queensland. Food Services Guidelines for Healthcare, 1997, Institute of Hospital Catering, New South Wales. The Macquarie Dictionary, 1987, Macquarie University NSW, Australia
Document Title: Developed By: Authorised By: Date Developed: Last Reviewed:
Coffee Shop Equipment Cleaning Policy Catering Services Manager Executive Committee September 2002 July 2014 Next Review Due: July 2017
Executive Committee member signature:……………………………………………………..
Page 3 of 3 30.07.2014
