Unloading
a Tray
• Place tray in safe position.
• Unload carefully. Do not upset balance.
• When unloading in wash-up area, place items in correct place to minimize
breakage
(e.g. glasses together, plates together, cutlery sorted).
• Prevent waste by :
• Sorting items correctly;
• Scraping waste food into the swill bin;
• Ensuring cutlery and glasses do not go into the swill bin;
• Separating food items that can be reused (e.g. butter, bread, and milk).
For hand washing, glassware should be washed by a two-stage method with detergent and water at 50 - 60°C in the first sink and water at 80° in the second sink. If the glassware will not stand the rinsing temperature, a chemical disinfectant must be added to the
second sink with water at a lower temperature. It is important to:
1 Use the correct detergent.
2 Use a soft cloth and brush
3 Hand wash glasses one at a time.
4 Watch for lipstick.
5 Do not knock the glasses together.
6 When finished place upside down on a cloth or stable draining rack.
Machine washing glassware
Cleaning equipment or machinery must be clean, free from damage and ready for use:
- Check the cleaning equipment before it is used to ensure that it is functional
- operational and clean.
- Check that the power is on, and that all necessary equipment such as brushes,
- baskets and cloths are available and in good repair.
- Turn the machine on a little in advance to give it time to heat the washing and
- rinsing water to the right temperatures. Usually a light will show when the machine
- is ready for use.
- Check and if necessary replace the containers of detergent and rinse aid.
- Wear gloves and follow manufacturers’ directions for handling chemicals and
- detergents.
- If a glass breaks in the machine, carefully remove all the pieces.
- When operating cleaning equipment the following should be checked:
- All plugs are in working order
- Machine is switched on and checked that the correct temperature is reached
- Cleaning and rinse solutions are correct according to manufacturer’s instructions
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