Kitchen Equipment Handling and Maintaining Standard Procedure and Policies

SOP Number: Kitchen / F&B Production SOP

Department: Kitchen / Food Production - Equipment Handling

Purpose of this SOP:

All Kitchen/Food Production facility and equipment will be maintained, cleaned and sanitized on a regular basis to ensure the safety of the food prepared and served to customers.

The Kitchen Staff/Chef's who use such equipment will be responsible for washing and sanitizing removable parts after each use. Equipment that handles potentially hazardous or easily contaminated foods is cleaned at least every eight hours. 

Kitchen Equipment Maintenance Standard Procedures:

1.    Ensure that all hand washing sink areas are supplied with soap dispensers and disposable towels or functioning air dryers at all times.

2.    Maintain walk-in and deep freezer facilities so that they function properly and are clean.

3.    See Temperature Record for Freezer, Temperature Record for Freezer/Refrigerators, and Temperature Record for Refrigerator.

4.    Take temperatures routinely of water used in the kitchen to ensure that hot (minimum 45º Celsius) and cold (20º Celsius) running water is available at all sinks.

5.    Check to make sure that there is no possibility of back siphonage in the kitchen sinks and drains.

6.    Check to make sure that all food waste and rubbish are stored in rodent and insect proof containers with tight-fitting lids.

7.    Make sure that temperatures of all cooling equipment are taken and recorded routinely to ensure proper calibration of thermometers and proper equipment operation.

8.    Make sure that temperatures of all heating equipment are taken and recorded routinely to ensure proper functioning and thermometer calibration.

9.    Record temperatures of holding equipment at least daily to ensure proper functioning and calibration.

10. Monitor the maintenance of ventilation systems, ensuring that systems are adequate and regularly cleaned according to the recommended schedule.

11. Assure all equipment in the kitchen area is well maintained.

12. The executive chef should make sure to contract with an equipment repair company to have preventive maintenance done for all equipment, including calibration of cooking equipment.

13. The kitchen staff or the engineering team should make sure to log all preventative and repair work maintenance.

14. Review temperature logs to ensure that they are being done and to determine problem areas.

15. The Executive Chef or Sous Chef should follow up on any equipment issues or needs.

16. Maintain all facility and equipment documentation with HACCP records. 

Kitchen Equipment Cleaning and Sanitizing:

1.    All equipment used in the kitchen area should be washed, rinsed, and sanitized after each use to ensure the safety of food served to customers.

2.    Make sure to disassemble removable parts from equipment.

3.    Use the three-sink method to wash, rinse, and sanitize all parts.

4.    Verify sanitizer concentration for each meal period and as necessary per policy.

5.    Wash, rinse, and sanitize all food contact surfaces of the equipment that is stationary.

6.    Allow all parts of the equipment to air dry.

7.    Make sure to re-assemble the equipment once dried.

 

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