An averaged-size clean sponged are used. Make sure that sponges are restock whenever the stalls are short of them as reusing a soiled and greased sponges are not ideal.
Separate sponges that have different usage. For example, when cleaning the wok and utensils should not mix with the toilet sponges and also the main cutlery and plates for customers. This is due to:
1) Wok and cooking equipment are usually high content of carbon and oil.
2) Toilet contain high numbers of bacteria
Methods of cleaning should be manual. This is because manual cleaning do not need a high content of chemical in a detergent and definitely do not waste detergent usage. Simple methods like when using equipment like blenders, meat grinders, slicers:
1) Soaking in warm water increases the effectiveness of cleaning just before scrubbing
2) Disconnect the power (if any) to the equipment to prevent electrocution
3) Disassembling equipment to allow access of the detergent solution to all parts
4) Use a plastic scraper to clean equipment parts and remove food debris that has accumulated under and around the equipment
5) Scrape all dirt and soil into the trash
6) Wash, rinse and sanitize the removal parts
7) Wash the remaining parts of equipment from top to bottom using clean cloth, brush and warm, soapy water
8) Rinse thoroughly with fresh water and a clean cloth
9) Swab or spray a chemical sanitizing solution onto all food-contact surfaces
10) Ensure that all parts are drained and air dry
11) Reassemble the equipment
12) Re-sanitize any food contact surfaces that might have been contaminated due to handling when the equipment was being reassembled.
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ReplyDeleteoh khairul zaman here it is not ideal to wash the wok with a used sponge because the detergent may be stuck or absorb by the wok which then lead to contamination of the food
ReplyDeleteyuan ling: i think wok are not wash as often but rather burning of work and oiling of work.
ReplyDeleteMost chefs want the ''wok flavor''
even so for washing,normal sponge might not remove the stubborn stains and carbon, metal wool would be better. Another alternative might be the wok bamboo brushes that are available to wash wok after cooking a dish.
Yanan: Good information. I like to ask why a person would use a toilet sponge to clean utensils? Other than that, can you specify any equipment that may cause electrocution.
ReplyDeleteJOEY: the utensils probably should not air dry as dirt can contamjnate the utensils as it is left out to air dry.... Maybe a dish dryer could be used...
ReplyDeleteDaniel: I believe that even in a coffee shop, the cooks will use different wok for deep drying and stir frying. Maybe you can include information on how to effectively remove the grease. For example, what kind of cleaning agent should be use (with the aim of using the least amount of cleaning agent as possible to clean it effectively ).
ReplyDeleteJill: cleaning and sanitizing of utensils, plates, cups, bowls, etc are not mention
ReplyDeleteJulih: Good points listed out, but i think it does not have to be sanitized so many times as it may leave residue and become a chemical hazard, just saying.
ReplyDeleteNurulhudah: Some relevant points. but some things are not mentioned like what Jill said about not mentioning sanitizing utensils, plates, etc. When actually, these are in fact the basic practices to take note of when cleaning and sanitizing.
ReplyDeletejoel: very detailed info provided. very good way of sanitizing utensils
ReplyDeleteYongchieh: More could be added. For example , the type of detergent to be used to clean the equipments , floor, table. Apart from that, you can also talk about how to check if the equipment is clean. For example, plates that have been cleaned should be free from soil and dirt. Toilets that have been clean should be dry and not wet..etc
ReplyDelete