Transcription of Cleaning and Sanitation Procedures Module Bakery
1 Supermarket SeminarCollege of KnowledgeCleaning and Sanitation Procedures Module BakeryBakeryA. Materials Requirement Planning (MRP)a. Counter Scraperb. Stiff Deck Broomc. Soft Broomd. Rubber Glovese. Floor , Bucket, Wringerg. Scrub Padsh. Paper Foaming Cleaner/Degreaserk. Pot and Pan Dish Hand Soap and/or Instant Hand Sanitizerm. Glass Plastic and CRT Cleanern. Quaternary Sanitizer/Disinfectant (D-2)o. Stainless Steel Cleaner/Polish (Aerosol)BakeryA. Areas To Clean & Sanitize1) Display Cases2) Decor Pumps3) Donut Fryers4) Floors and Walls5) Hands6) Supply Bins7) Mixers8) Tables9) UtensilsB.
2 Preparation1) Wash ) Dawn appropriate PPE ) Place safety ) Return perishable products to ) Unplug and disassemble all power ) Clean all food material from SeminarCollege of KnowledgeCleaning and Sanitation Procedures Module Bakery (continued)A. Preparation1) Wash your hands with anti-microbial soap before and after Cleaning and whenever handsare ) Dawn appropriate PPE s3) Place safety signs4) Wash, rinse, and sanitize the sink, drains, and ) Fill WASH compartment of sink from the mixing unit with a diluted solution of pot andpan wash or manually at a rate of 1-2 oz.
3 Per gallon of ) Fill RINSE compartment with warm, potable ) Fill SANITIZE compartment of sink from the mixing unit with a diluted solution ofsanitizer or manually at a rate of 1/4 oz/gallon of water. (Use hot water for best results anddrying time) (60 sec. soak time)B. Clean Utensils and Equipment1) Place pre-scraped utensils and equipment parts into WASH compartment of sink. Allow5-10 minutes soaking ) Wash items using brush or scrub ) Thoroughly rinse items in RINSE compartment of the sink. Change fresh water in RINSE compartment Sanitize Utensils and Equipment1) Place rinsed items into the SANITIZE compartment of the sink.
4 Make sure each item iscompletely immersed in the solution. Allow to soak for a minimum of one minute forproper ) Remove items and allow to air dry on drainboard. DO NOT WIPE DRY. DO ) Change sanitizer solution frequently for best results. Solution strengths can be checkedwith the test kit and should be maintained at a level of 150-200 Sink System (Clean, Rinse, Sanitize) Bakery Donut FryerA. Materials Requirement Planning (MRP)a. Two (2) 3 gallon Clean Clothc. Deep Fryer Cleanerd. Pot and Pan Dishwashe. Quaternary Sanitizer/Disinfectant (D-2) Bakery Donut FryerA.
5 Cleaning Procedure1) Disassemble and wash removable parts in WASH compartment of the triple sink in asolution of Pot and Pan Dishwash diluted at a rate of 1/4 oz. to 1 oz. per gallon of ) Scrub parts with stiff brush or scrub ) Rinse parts in the RINSE compartment of the triple sink in a clear fresh solution of ) Sanitize parts in the SANITIZING compartment of the triple sink in sanitizersolution diluted at a rate of 1/4 oz. per gallon of water for 60 ) Air Cleaning Procedures Prior to Replacing Grease1) Empty dirty oil from ) Fill empty fryer with water one inch above oil ) Add one quart of deep fryer cleaner ) Low boil for 30 ) Drain ) Scrub inside of fryer with a brush and deep fryer cleaner if ) Rinse thoroughly with clean fresh Commercial Ovens1) Wearing chemical resistant gloves and chemical splash ) Apply product (undiluted) to the bottom of the oven, then sides and top )
6 Allow products to stand 10 minutes in warm oven, or 25 minutes in cold oven beforegently agitating soil with a synthetic pad or ) Wipe surface, removing major ) Thoroughly rinse all surfaces with potable ) Stubborn thoroughly baked on food and carbon deposits may require ) Once oven is completely clean, thoroughly rinse and then heat oven to 220o for 10minutes before cooking additional foods. CAUTION: Do not apply to heating elements, electrical switches or connections or aluminum surfaces. NOT FOR USE ON NON-FERROUS METALS (ALUMINUM)B.
7 Deep Cleaning Grills1) Assemble tools such as scraper, scrub brush, grill block, cloth, chemical resistant glovesand chemical splash ) Turn grill off and while grill is still warm, scrape surface with scraper, scrub brush or grillblock to remove excess grease, carbon and food deposits into grease trough and SeminarCollege of KnowledgeCleaning and Sanitation Procedures Module Bakery (continued)333 Bakery Deco PumpsA. Materials Requirement Planning (MRP)a. Pot and Pan Dishwashb. Quaternary Sanitizer/Disinfectant (D-2) Bakery Deco PumpsB.
8 Cleaning Procedures1) Clean after last ) Disassemble3) Soak bag in a warm solution of Pot and Pan Dishwash diluted at a rate of 1/4 gallon of water in the WASH compartment of the triple ) Rinse in the RINSE compartment of the triple sink in clear, fresh ) In the SANITIZING compartment of the triple sink, soak bag in a fresh solutionof sanitizer diluted at a rate of 1/4 oz. per gallon of water for one full ) Allow to air MixerA. Materials Requirement Planning (MRP)a. (1) Bucket for Cleaning Solutionb. Clean Clothsc.
9 A-1 Foaming Cleaner/Degreaserd. Quaternary Sanitizer/Disinfectant (D-2)e. Pot and Pan DishwashBakery MixerB. Cleaning Procedure1) Remove paddle or dough hook from mixer and place in WASH compartment of triplesink and soak in Pot and Pan Dishwash diluted at a rate of 1/4 oz. to 1 oz. per gallon ) Wash using stiff scrub brush or scrub ) Rinse in the RINSE compartment of the triple sink in clear fresh hot ) Place in the SANITIZING compartment of the triple sink. Allow to soak for one fullminute in a solution of sanitizer diluted at a rate of 1/4 oz.
10 Per gallon of ) Allow to air ) Wipe off the base of the mixer using a clean rag and A-1 Foaming Cleaner Supply BinsA. Materials Requirement Planning (MRP)a. Clean Clothb. A-1 Foaming Cleaner/DegreaserSupermarket SeminarCollege of KnowledgeCleaning and Sanitation Procedures Module Bakery (continued)Oven (continued)B. Deep Cleaning Grills (continued)3) Spray product onto grill and let soak into soil for 3 ) Then lightly agitate surface with grill screen. Remove excess grease and food from greasetrough and wipe clean with ) Thoroughly rinse grill plates and all surfaces completely with hot water and replace SeminarCollege of KnowledgeCleaning and Sanitation Procedures Module Bakery (continued) Bakery CoolerA.
