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Stewarding Knowledge
Delhindra/ chefqtrainer.blogspot.com

What is stewarding?
Stewarding is the department is mainly responsible for
cleaning of kitchen equipment, kitchen Area and all
crookery, cutlery, glassware, hollowware, etc.

DUTIES AND RESPONSIBILITIES
 Ensure the kitchen is clean, well maintained and organized at all times.
 Ensure floors are dry and clean at all times.
 Operate pot-washing machinery and maintain a hygienic working
environment in accordance with hygiene regulations and company
standards.
 Adhere to all sanitation guidelines.
 Assist the Cooks and Servers as and when necessary.
 Collects and removes trash from all areas of the operation following
established procedures.
 Dispose of waste as per the hotel and authority standards and Adhere
to recycling guidelines.
 Ensure waste bin area is kept clean and tidy.

 Carry out general cleaning as directed to include sweeping, mopping
up, washing up, emptying of rubbish bins and boxes ensuring
placement in the correct containers
 Cleans and sanitizes pots, pans, utensils, and other minor equipment
routinely used in the kitchen following established procedures.
 Cleans and maintains floors and walls in kitchen and dish washing area
by following standard procedures.
 Cleans and sanitizes dishes and related serviceware following
established procedures.
 Cleans large equipment as assigned, following established procedures.
 Consistently adheres to SDS (Safety Data Sheet) information related to
the proper and safe use of chemicals in the workplace.
 Knowledge and proficiency to operate industrial dish washers.
 Ensure all equipment is clean and in good working order.
 Check all chemical levels and inventory.

 Wash, Wipe, Sort, stack dishes, and load/unload dishwasher
 Wash, Wipe, Sort, stack and store all cleaned items in an organised and
safe manner.
 If any breakages or chipped items found then remove them from
circulation and update the breakage and inventory register.
 Clean, sanitise and close workstations.
 Uses and maintains all equipment's according to manufacturer and
department guidelines.
 Report any maintenance or hazard issues to the chief steward /
stewarding manager.
 Assist in light food preparation as directed by manager or chef on duty.
 Assist in serving food and beverages to the residents in the dining
room.
 The Kitchen Steward, upon demonstrated job performance excellence,
will be considered for numerous growth opportunities.
 Always Maintain a clean and safe work environment.
 Other duties as assigned.

Organization Chart

PERSONAL HYGIENE

 Clean hands.
 Personal cleanliness/daily bathing or showering with soap.
 Wearing proper work attire, including a clean uniform.
 Avoiding unsanitary habits and actions, such as scratching,
touching parts of our body, etc.
 Good health.
 Reporting immediately to the doctor when feeling ill.
The prevention of food-borne illness

 After using the restroom, a handkerchief or a tissue.
 Before coming to work and after a break, especially after
eating or drinking.
 After handling something dirty (pans, china, trays,
equipment, towel, etc.).
 After smoking.
 After handling raw food, particularly meat, poultry or
seafood.
 After touching your hair, nose or other parts of your body.
 After using any cleaning materials, including chemicals.
Hand Washing

Proper Handwashing
• Wet hands
• Apply soap
• Lather vigorously
• 20 seconds-Happy Birthday
Song
• Rinse thoroughly
• Dry hands

• Supplies
• Soap
• Paper towels
• Free From blockage
• Receptacle
• Signage – Wash Hands Often
• Accessible
• Used ONLY for handwashing
Handwashing Sink Requirement

16
Clean and maintain kitchen equipment and utensils

Clean and maintain kitchens
Slide 17
 Clean kitchen area
 Clean and maintain equipment and utensils
 Perform basic maintenance on kitchen equipment
utensils and premises
 Handle waste and linen requirements

19
Clean kitchen area
 Identify the areas that may require cleaning in a kitchen are
 Select appropriate cleaning utensils and chemicals
 Implement cleaning procedures in accordance with enterprise and
legislated requirements
 Identify and address cleaning and sanitizing needs that arise in
addition to scheduled cleaning requirements
 Store cleaning items and chemicals, and clean where applicable,
after cleaning has been completed

20
 Floor of the kitchen
 Workbenches fixed and/or
mobile
 Storerooms, shelving, floor,
walls and ceilings
 Sinks and food disposal units
 Drains, in floors, especially wet
areas
 Exhaust fans and filters
 Air conditioning outlets
 Light covers
 Staff change rooms
 Garbage storage areas
 Stock receiving areas
 Grease traps
 Walls
Kitchen Area

21
• Mops
• Brooms and brushes
• Cloths and sponges
• Buckets
• Protective gloves
• Protective face masks
• Warning signs
• Garbage receptacles
• Vacuum cleaners
• Scrubbing machines
Types of Cleaning Equipment

22
Personal Protective Equipment
 Hand gloves
 Eye goggles
 Aprons
 Footwear/ safety shoes
 Airways Protection

23
Chemicals
Chemicals used for cleaning in food areas
• General detergent
• Dishwasher detergent
• Floor cleaner
• Drain cleaner
• Bleach
• Oven cleaner
• Grill cleaner
• Sanitisers

Cleaning Schedule Checklists
• What?
• Who?
• When?
• With what?
• How often?
Slide 24
Implement cleaning procedures

Floors
• These will need to be cleaned on a daily basis.
• Basic cleaning will be sweeping once or twice a day.
• Floors in food production will have to be cleaned more regularly
Slide 25

26
Walls of kitchen area
• These will need to be cleaned as needed
• Cleaned on a weekly or fortnightly basis as stated in FSP
• Higher than this can be cleaned on a 3 month cycle or as needed

27
Storage areas
• Cool storage - refrigeration
• Freezer Storage
• Dry stores

Cleaning steps
Work benches
• Remove any materials that are visible
• Wash with hot water with detergent
• Hot water is to soften any fats and the detergent will help
remove the fats
• Scour with cloth or fibrous material to
break up debris that is adhered to surface
• Rinse with hot water
• Allow surface to air dry
• Apply sanitiser and use to manufacturers’
instruction on MSDS sheet
Slide 28

Sinks
• Hand washing sinks
• Food washing sinks
• General purpose cleaning sinks
• Floor washing sink
Slide 29

30
Drains and Drainage
• Covers removed
• Washed and sanitised
• Any trapped debris removed before cleaning
• If drains are cleaned on regular basis there is no need to dry them
• They will air dry

Air filters and vents
• Over stoves and ovens
• Air conditioning
• Air flow vents in walls
Slide 32

33
Breakages
• Unexpected and not part of cleaning schedule
• Immediate response required
Spillages
• Unexpected and not part of cleaning schedule
• Immediate response required

CLEAN KITCHEN EQUIPMENT AND UTENSIL
Slide 34

Cleaning
• Removal of visible dirt, soil, debris (including rust) and food matter from
crockery, cutlery, glasses, equipment or utensil
• Removal of odour
Sanitizing
• Killing of microbes using either hot water or chemicals
CLEANING AND SANITIZING

 What is to be cleaned?
 When can it be cleaned?
 What equipment is needed for cleaning?
 Alternatives?
 Everything cannot be cleaned at same time
 Map out cleaning plan in Food Safety Plan
Cleaning procedures

38
General cleaning requirements
• Follow manufacturer’s instructions in relation to using chemicals on
the equipment
• Follow manufacturer’s instructions when cleaning their equipment
• Pay attention to the job
• Don’t cause any damage to anything being cleaned

39
Kitchen items to be cleaned
• Crockery
• Glassware
• Cutlery
• Utensils
• Pots, pans and other dishes
• Containers
• Chopping boards
• Knives
• Stove
• Oven, etc.

Food contact surfaces and large utensils/machines should be washed,
rinsed and sanitized by hand, using the three-bucket system.
a. Three-bucket System

Wash (Red Bucket)
Use water that is as hot as you can tolerate to activate the
detergent. Wash the item or surface of the item with a
cloth, brush or approved scouring pad.

Rinse (Gray Bucket)
Rinse the item or surface with hot clean water utilizing a
clean cloth.

Sanitize (White Bucket)

 The sanitation solution should be mixed to contain 200 ppm of chlorine
— 1/2 oz. of bleach (30 ml) to 2 gallons of water (8 liters).
 Use the chlorine cap for measurement. The sanitizing solution must have
a temperature of at least 24°C (75°F).
 Sanitize the cleaned item or surface by swabbing with a clean cloth that
has been immersed in this solution.
 Leave the surface slightly damp to permit the chlorine to effectively
sanitize and air dry.
 Only food-contact surfaces must be sanitized.
 Use a towel to dry any of the equipment or food contact surfaces. All
food service surfaces must air-dry after they have been wiped with
sanitizing solution.
Sanitize (White Bucket)

a. Washing Utensil in Three compartment Sink
b. Mechanical Utensil Washing
Washing and Sanitizing

 Step 1: Scrape - Remove excess food that may deactivate the detergent.
 Step 2: Wash (Sink 1) - Thoroughly wash in a hot detergent solution, at
about 120°F (49°C), in the first sink.
 Step 3: Rinse (Sink 2) - Rinse until item is free of detergent in clean hot
water, at about 120°F (49°C) to HOT (60°C) in the second sink.
 Step 4: Sanitize (Chemical) (Sink 3) - Immerse in a solution that has a
concentration of 50 ppm chlorine for at least 7 seconds, and is a
temperature of 175° or above.
 Step 5: Air-dry - Do not wipe any item with a cloth to dry it. Store
inverted (upside down) in area specially designed/used for cleaned &
sanitized equipment/utensils.
a.. Washing Manual in Three compartment Sink

Washing Manual - Method
 Pre-Wash/Scrape
 Wash with Detergent and Warm Water (49°C /120°F)
 Rinse
 Sanitize with Approved Sanitizer
 Air Dry

 Use chlorine test strips to accurately measure the concentration of
the sanitizing solution, in parts per million (ppm).
 Ensure that the detergent dispenser is full.
 Use a measurement cup for the chlorine or the “cap” of the bleach
container.
 Have one person handle soiled equipment only and never touch clean
equipment.
 Have another person take items that have been cleaned and sanitized
from the air drying area directly to the shelving units for storage.
 Have the shelving units cleaned and sanitized daily.
ALWAYS

 Put or temporarily store pots and pans on the floor.
 Use a spraying hose for cleaning surfaces of walls.
 Use stainless steel scouring pads.
 Allow any rust or grease build-up to be visible on any equipment.
Items with this build-up are to be cleaned with the appropriate
detergents.
NEVER

 Check the strainers, spray arms and rinse jets for
blockage after each meal service.
 As dishes pass through the machine, they are washed
with detergent and hot water. They are then rinsed with
clean hot water, and sanitized with hot water in the last
section of the machine
Notes

 Step 1: Scrape - Remove excessive food soil that may deactivate the
detergent.
 Step 2: Pre-Wash - Pre-wash all dishes and utensils before washing.
 Step 3: Racking - Properly rack all dishes. Leave enough space between
plates so that they are exposed to the unobstructed spray from spray
arms and rinse jets. Glasses, cups and bowls should be placed upside
down so they will not fill up with water.
 Step 4: Washing - 120°F (49°C) or above.
 Step 5: Final Rinse - 165°F (74°C) for stationary/single rack machines.
-180°F (66°C) for all other machines.
 Step 6: Air Dry - Do not wipe dry. Store in areas specially designed/used
for cleaned & sanitized equipment/utensils.
b. Mechanical Utensil Washing

 Step 1: Scrape
 Step 2: Pre-Wash .
 Step 3: Racking
 Step 4: Washing
 Step 5: Final Rinse
 Step 6: Air Dry
Mechanical Utensil Washing

ALWAYS
 Ensure that the detergent and the rinsing agent dispensers are full.
 Ensure that the machine is cleaned properly after each meal service.
 Dispose of all chipped china or glassware right away, and advise your
supervisor.
 Soak the internal shields/curtains of dishwasher in a sanitizing solution at
the end of each day.
 Clean and check all storage shelving units and their contents.
 Clean the machine weekly with scale remover. Run it for 20 minutes with
the chemical, and then drain it. The machine must then be re-filled and
turned on to remove the chemical.
 Three cycles of filling, switching on and draining are necessary before the
machine can be used to clean any equipment.
 Assure the final rinse is reaching the proper temperature.
 If the machine does not reach the proper final rinse temperature, you must
immediately inform your supervisor

1. Heat  Chemical
Sanitizing Method
2. Hot water
 Chlorine
 Quats
 Micro bac II
 Virox

55
Storing cleaned equipment
• Must be clean
• Must be dry
• Moisture encourages bacteria to thrive
• Store so it cannot be contaminated
• Protect from contamination
• Ready for use next time
• Bowls turn upside down
• Dust does not settle on food surface

Clean and maintain kitchens
Slide 56
 Clean kitchen area
 Clean and maintain equipment and utensils
 Perform basic maintenance on kitchen equipment
utensils and premises
 Handle waste and linen requirements

57
Maintenance Kitchen Equipment & Utensils

58
• Perform basic premises maintenance
• Equipment basic maintenance activities
• Report maintenance requirements
Performance Criteria

59
Basic premises maintenance
• Tightening loose fittings
• Replacing minor items that are damaged or pose risk
• Replacing light globes, tubes, starters and covers, as required
• Replacing torn or damaged fly screens
• Taking short-term remedial action to prevent a dangerous or sub-standard
situation, from worsening
• Contacting the relevant person/department to effect professional repairs

Routine /preventative maintenance
• Wiping down and cleaning surfaces
• Washing and rinsing of items
• Sanitising items
• Drying items out
• Dismantling and reassembling items correctly
• Emptying items
• Changing filters
Slide 60

Handling items needing maintenance
• Equipment should be removed from service as soon as a fault has been
identified
• Equipment should be labelled clearly and obviously ‘Out of Service’
• Equipment should be stored in the appropriate ‘Out of Service’ area
• Appropriate ‘Report Fault’ paperwork should be completed
Slide 61

Handle Waste Requirements

Performance criteria:
 Dispose of internal waste in accordance with enterprise and legislated
requirements
 Maintain waste disposal area in a clean and sanitary condition
 Gather dirty linen from kitchen and associated departments and
process dirty linen
Slide 63

Organic waste
• Waste that will break down in landfill
 Food
 Paper waste
Non Organic waste
• Will not decompose on land fill:
 Chemical
 Fats and oils
 Plastic waste
 Aluminum cans
 Glass bottles
Define internal waste:

66
 ‘Refuse’ encourages the use of a product more than once before it is
discarded
 ‘Reduce’ ask people to generate less waste by thinking more about
what they buy and what they use
 ‘Recycle’ suggests that products can be re-made into something else
Refuse, reduce, recycle

Recycle
• Organic waste/anything that will decompose:
 Food
 Pepper wrapping
• Non Organic waste
• Separate into specific containers:
 Chemical
 Fats and oils
 Plastic waste
 Aluminum cans
 Glass bottles

Disposing Waste Material
A food business must ensure that food for disposal is held and kept separate
until it is:
• Destroyed
• Used for purposes other than human consumption
• Returned to its supplier
• Further processed in a way that ensures its safety and suitability;
Disposing of food

• Chemicals have become dated
• Containers have lost their labels and you don’t know what’s inside
• You change suppliers and elect to start this new relationship
• You decide to discontinue using a certain product
• There has been a spill and you need to get rid of the product that has
been cleaned up
Notes:
Cleaning chemicals must not be poured down the sink/gully trap
Cleaning chemicals must not be thrown out with normal rubbish
Slide 69
Disposing of chemicals

Manage dirty linen and process
May include:
• Kitchen Uniforms
• Kitchen cleaning cloths
• Table linen

Processes may include:
• Sorting
• Notifying laundry
• Transporting
• Returning clean linen
• Checking returned linen
Slide 71

73
Store cleaning equipment and chemical

74
Store cleaning equipment and chemical
Chemical
Condition
• Secured in container it was
delivered
Position
• Chemical storage area
• Sealed
Responsibility
• Last person to u
Equipment
Condition
• Clean ready for later use
Position
• Close to the kitchen
Responsibility
• Last person to us

76
Types of cleaning chemicals
• General detergent
• Dishwasher detergent
• Floor cleaner
• Drain cleaner
• Bleach
• Oven and Grill cleaner
• Sanitisers

77
• Store chemicals separately
• Store safely
• Secure area
• Well ventilated
Store cleaning chemicals

78
General storage conditions
• Keep in a storeroom away from other products
• A register should be maintained to record items
• The store room must be well lit and ventilated
• The room should only be used for storing chemicals
• Heavy containers must be stored on lower shelves
• Keep containers well sealed and labelled
• First aid resources to support possible treatment requirements
• Keep away from a naked flame or excessive heat
• Product usage charts should be close to the chemicals for easy and clear reference
purposes
• Instructions for safe chemical handling must be poste

79
 Never store chemicals or cleaning agents in food containers
 Never store chemicals with food
 Do not allow customers to come into contact with chemicals
 Never mix chemicals together
 Ensure measuring devices for chemicals are not used for any other purpose.

83
Store cleaning equipment after use
 Safe storage
 Specific area for storing
 Will be there when required
 Clean before storing
 Will be clean ready for use

First Aid

86
Emergency first aid kit
Condition
• Fully stocked
Position
• Easy access to staff
Responsibility
• Enterprise

87
Emergency first aid procedures
Emergency first aid procedures may include:
 Notifying internal first aid officers of emergencies
 Contacting external emergency services for assistance
 Administering basic first aid for minor cuts, bruises, abrasions, burns
and scalds

88
Additional requirements:
• Material Safety Data Sheets
• Internal First Aid officers
• Correct use and storage of chemicals
• Applying appropriate first aid measures in emergency situations
• International language signage
• Photo signage and instructions

89
Follow first aid procedures
Cleaning related injuries
 Slips on wet floors
 Burns from hot equipment
 Skin burns by contact to skin by cleaning chemical
 Chemical burns internally caused by breathing in fumes from cleaners
and solvents
 Falling equipment that has not been stored properly

90
Procedure to follow when aiding a person who has
been injured
 Look before you do anything, do not put yourself in harm’s way
 Make sure what has caused the injury is isolated or the injured
person can be moved away from cause of injury
 Administer basic first aid

91
Administering basic first aid for minor cuts, bruises, abrasions,
burns and scalds
What are basic first aid procedures for:
 Minor cuts
 Major Cuts
 Burns and Scalds
 Bruises from falls
 Abrasions
 Chemical burns on skin

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