SS2 Catering Craft Practices Lesson Note on Care and Maintenance of Kitchen Equipment

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TOPIC:  CARE AND MAINTENANCE OF KITCHEN EQUIPMENT- STORAGE

OF VARIOUS KITCHEN EQUIPMENT AND FOODS

SUB TOPIC 1: REVISION

 SUB TOPIC2: STORAGE OF VARIOUS KITCHEN EQUIPMENT AND FOODS

Storage of Various Kitchen Equipment

This sub-topic brings us to the schedule of the store keeper. To store kitchen equipment there are dry and wet loving goods and equipment but for day equipment:

1. Storage must be cook, well-lit and well ventilated
2. Storage should be off the floor or in bins
3. Issue goods in rotation, that is, last in last out.
4. Stack items so that stock rotation is simple to operate
5. Arrange items in such a way that they can easily be checked

Cleanliness and safety of storage areas High standard of hygiene are essential in the store: Personnel must:

1. Wear clean clothing
2. Be clean in themselves
3. Be particular with regard to hand writing
4. Have clean hygienic habits

Floors must:

1. Be kept clear
2. Be cleaned of any spillage at once
3. Be in good repair

Shelving must:

1. Be kept clean and easy to clean
2. Not be overloaded

Cleaning materials must be:

1. Kept away from foods
2. Stored with care and marked dangerous if they are dangerous chemicals

• Windows and, where appropriate, doors must be fly-and bird-proof.
• Walls should be clean and, where any assess by rodents is possible, sealed.
• Equipment such as knives, scales etc must be:
• Thoroughly cleaned
• Stored so that cross-contamination is prevented
• Cloths for cleaning should be of the disposable type.
• Surfaces should be cleaned with an anti-bacterial cleaner.
• All bins should have lids and kept covered
• All empties should be stacked in a safe area with care

SPECIAL STORAGE POINTS TO ADHERE TO

1. Always comply with ‘best before’ or ‘use by’ dates.
2. All old stock should be brought forward with each new delivery
3. Commodities with strong smells or flavours should be stored as far away as possible from those foods that readily absorb flavor; strong-smelling cheese should not be stored near eggs, as in instance.
4. Bread should be kept in a well-ventilated container with a lid. Lack of ventilation causes condensation and encourages mould. Cakes and biscuits should be stored in airtight tins.
5. Stock must be inspected regularly, particularly cereals and cereal products, to check for signs of mice or weevils.
6. Tinned goods should be unpacked, inspected and stacked on shelves. When inspecting tins, the following points should be checked for blown tins-this is where the ends of the tins bulge owning to the formation of gases either by bacteria growing on food or by the food attacking the tri-plate.
7. All blown tins should be thrown away as the contents are dangerous and the use of the content may cause food processing. Dented tins should be used as soon as possible.
8. Due to the use of fewer preserving additives, many bottled foods none need to be refrigerated once they are opened.
9. Cleaning materials often have a strong smell; therefore, they should be kept in a separate store. Cleaning powders should never be stored near food.

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