SS2 First Term Catering Practice Lesson Note – Care and Maintenance of Kitchen Equipment – Storage of Various Kitchen Equipment

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WEEK ONE:

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

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