Stepping into Management Knowledge

Equipment Safety

4.22

 Clean inside and outside of the doors, paying particular attention to door vents to ensure they are not clogged with grease or other deposits.  Wipe the handles clean of any debris and grease  Wipe the buttons and dials clean of any debris and grease  Clean the wheels with multi-purpose detergent solution– ensure wheels are clean and free from grease build up  Wipe clean the sides and roof of the unit  Visitemp Temperature Monitoring Systems (where fitted) – clean each Visitemp probe and lead with a probe wipe, ensuring wipe is moist and useable.  Spray oven and shelving with sanitiser, wipe down with paper towel and close door.

 Rinse all hand contact surfaces with clean water then apply sanitiser . Leave for one minute then wipe over with paper roll

Emptying drip trays

EXPLAIN TO THE TEAM: The drip trays should be emptied immediately once cook phase 2 has completed or at the earliest opportunity .

WARNING IMPORTANT INFORMATION

The door should be open for as short a time as possible during this procedure and the process must be monitored. If this procedure is followed correctly, no further cooking is required as the meat will regain the ½°C drop in temperature. Leaving the door unmonitored can lead to the temperature of the cavity being compromised

Therefore company policy is as follows:  When opening the door stand back to allow the initial steam to escape.  Use an oven cloth to handle and carry any hot containers.

 The liquid from the drip trays should be collected into an empty gastronome container.  This process must be monitored and done as quickly as possible so as not to allow the oven cavity temperature to drop.  Never fill the gastronome more than 2/3 full.  Any spillages must be mopped up immediately and a wet floor sign put out. Never empty the upper cavity tray into a gastronome on the floor – fat will splash onto the floor creating a trip hazard. Rest the tray on a stable surface in front of the cavity to reduce the distance. i.e. Empty oil container with a lid  Close the door gently so that no more excess heat escapes.  Place a lid on the gastronome and allow the liquid to cool prior to it being placed in the fridge  The liquid in the gastronome must then be placed in the walk in fridge and allowed to cool, which will separate the fat from the water/stock.  Ensure any spillages in the walk in fridge are cleaned up

WARNING IMPORTANT INFORMATION

The stock must not be used under any circumstances

 The water/stock can be poured down the kitchen pot wash sink, once the solidified fat has been removed.  Fat should be placed in the designated lidded plastic container for collection by the company nominated collection service.

Safety Assurance March 2016

Equipment Safety 4.22