This document outlines essential guidelines for maintaining cleanliness and sanitation in the kitchen, emphasizing the importance of proper equipment, thorough cleaning, and pest control. It details procedures for washing dishes, storing clean utensils, and handling liquid waste and linens, while also specifying necessary cleaning supplies and equipment. General rules for using kitchen equipment and ensuring sanitary practices are also provided.

1. GENERAL GUIDES IN THE
CLEANLINESS AND SANITATION
OF THE KITCHEN

2. Here are some essentials to keep in mind
in maintaining cleanliness and sanitation
in the kitchen at the highest standard:

3. Here are some essentials to keep in mind in maintaining
cleanliness and sanitation in the kitchen at the highest standard:
1. Physical equipment and kitchen
layout should be conducive to good
sanitary practices.
-this means that the equipment in the
kitchen have sanitary and safety features
that make it easy to clean and maintain.

4. 2. Dishes, glasses, utensils, tools and equipment
should be thoroughly cleaned and properly
sanitized.
For special equipment, there are specific
manufacturer’s instructions found in the operation
and maintenance manual of that equipment.

5. a. Washing flatware
---Knives, forks, and spoons are soaked in water with
a detergent solution in a basin or similar container.
b. Use of Hot Water, Bactericide and Detergents
-- Plenty of hot water is a must to sanitize dishes
properly.
--There are several bacteri-cides sold in the market
intended to be used in rinsing that provide positive
sterilization results.

6. ---Diswasher detergents are specially
prepared cleaning agents designed to
wash dishes thoroughly without forming
suds, thus facilitating the rinsing process.
3. Floors, walls, ceilings, counters, tables,
and chairs should be cleaned regularly.

7. 4. Vermin and rodents should be
eliminated from the kitchen premises.
--The term vermin refers to insects, such
as flies, mosquitoes, and cockroaches,
and pests like rats and mice.

8. 5. Disposal of garbage and rubbish
should be done daily.
--observe the proper segregation of
biodegradable and nonbiodegradable
wastes.

9. Procedures in washing dishes, cooking utensils,
glassware and flatware.
1. Scraping and removal of leftover food and
waste from soiled dishes.
2. Prerinsing the dishes in lukewarm or cold water
to remove food particles or soil that otherwise
may “bake” on during the washing process.

10. 3. Washing in clean water at 140˚F or higher
for atleast 2 minutes.
--This treatment will sanitize the dishes, which
may then be removed and allowed to dry in the
air.
4. Soaking, which often may come first, is also
employed in washing pots and pans, silverware,
or dishes with heavy food coatings or grease.

11. a. Washing Cooking Utensils
-- The conventional manual techniques necessitate
reaching down into the sink through a layer of
grease to scour burnt food from pots and pans and
to scoop out handfuls leftovers from the sink drain.
b. Washing Glassware
--Because glassware touches the customers’ lips, it is
necessary that they be thoroughly cleaned and
snaitized to prevent the spread of infectious
diseases or cross-contamination.

12. c. Storing Clean Dishes and Utensils
--It is not merely enough to be assured
that dishes and utensils have been
properly washed and sterilized. They
should be stored in clean shelves and
protected against dust, vermin and other
contaminations.

13. Cleaning Equipment Supplies, Materials
and Cleaning Chemicals
1. Floor Polisher
2. Wet and Dry Vacuum Cleaner
3. Cart or Trolley

14. Cleaning Supplies and Materials
1.Scouring Pads
2. Wiping Cloths
3.Mop with handle
4. Ceiling broom
5.Trash bag

15. Cleaning Chemicals
1. Insecticides
2. Disinfectant
3. Drain Cleaners
4. Degreaser

16. General Rules in using and cleaning
Kitchen Equipment
1. Check electrical equipment before
using it. Check for frayed wires, loose
plugs, and connections. Have it repaired
if necessary.

17. General Rules in using and cleaning Kitchen
Equipment
2. Handle equipment prperly. Proper handling reduces
the need for repair and corrective maintenance.
3. Store equipment in their proper storage after use.
Do not leave them in lying around as they may
become an obstruction to workers.
4. Read carefully and follow the manufacturer’s
instructions on how to use and how to take care of the
equipment.

18. General Rules in using and cleaning
Kitchen Equipment
4. Read carefully and follow the
manufacturer’s instructions on how to use
and how to take care of the equipment.
5. Have a regular check up of kitchen
equiment for preventive and corrective
maintenance.

19. Handling Liquid Wastes and Linens
Liquid waste refers to any form of liquid
residue that is hazardous for people and
the environment such as chemicals and
disinfectants used in cleaning and
sanitizing the kitchen premises.

20. Handling Liquid Wastes and Linens
Dirty Linens, on the other hand, are
segregated accoridng to the degree of
stains and dirt present on it. Separate the
dirtiest ones from the least dirty and the
white ones from colored.

21. Handling Liquid Wastes and Linens
Proceed with the usual steps in
laundering after stains and dirt have been
soaked and removed. Begin with the
white linens, followed by the colored
one. Wash, rinse and dry.