Stepping into Management Knowledge

Equipment Safety

4.19

HOT HOLDING EQUIPMENT

PURPOSE OF THE TRAINING EXERCISE: To ensure that kitchen team members know how to clean Hot Holding equipment safely

TRAINING AIDS:  Company approved multi-purpose detergent, sanitiser and manual pot wash detergent  Clean disposable yellow cloths, paper roll  Hot water

TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the Thermodyne and Prince Castle to the group whilst referring to these training notes.

ASK QUESTION TO GROUP: Why is it important to empty and clean the hot hold units on a daily basis? CONFIRM CORRECT ANSWER:  It’s a legal requirement

 Cross contamination could occur  Avoid breakdown of equipment

EXPLAIN TO THE TEAM: Hot holding units are an important part of our working day but can be misused and may cause problems if not used correctly e.g., food poisoning allegations through incorrect cooking and cleaning processes. The hot hold units are to be used for hot hold and not for cooking products, all food should be hot before it is placed in here

How to clean the Thermodyne

The Thermodyne should be emptied and cleaned after each use.  Remove the Rubbermaid drawers and wash in hot soapy manual pot wash detergent  Do not wash drawers through the dishwasher, the chemicals and heat will cause the drawers to rot and break.  Remove all the stainless steel lids and wash through the dishwasher  Spray the outside of the unit with multi-purpose detergent and wipe with a clean yellow cloth  Dry and replace drawers and spray sanitiser over all hand contact surfaces. Leave for one minute then wipe over with paper roll. Allow to air dry. How to clean the Prince Castle The Prince Castle should be emptied and cleaned after each use.  Remove the trays and wash in hot soapy manual pot wash detergent or through the dishwasher  Remove the black plastic lids and wash through the dishwasher  Spray the outside of the unit with multi-purpose detergent and wipe with a clean yellow cloth  Dry and replace drawers and spray sanitiser over all hand contact surfaces. Leave for one minute then wipe over with paper roll. Allow to air dry.

Safety Assurance March 2016

Equipment Safety 4.19