KITCHEN SANITATION

Objective: To involve the dietary staff in a team effort for maintaining a clean, organized and sanitary kitchen.

·  Dietary staff will know what is expected of them to maintain sanitation.

·  The cleaning schedule will be explained and understood

·  Focus on weak sanitation areas in the kitchen and discuss solutions.

Method: Lecture, hand outs (Sanitation and Food Safety Checklist in English and Spanish, Dietary Department Cleaning Schedule and Checklist), discussion, activities

Inservice:

·  The Dietary Supervisor is responsible for instructing dietary personnel in the cleaning of equipment.

·  Each employee shall know how to operate and clean all equipment in his specific work area.

·  Procedures for cleaning equipment are in the Policy and Procedure Book. A separate book with cleaning instructions, as well as the cleaning supplies to be used, will be kept in the kitchen area.

Cleaning schedules (show employees a copy of schedule used) are to be written by the Dietary Supervisor. They will include the job, who is to complete the job, and when. Upon completion the dietary employee will initial. The cleaning schedule is to be posted in the kitchen.

All utensils, counters, shelves and equipment shall be kept clean, maintained in good repair and shall be free from breaks, corrosions, open seam, cracks and chipped areas.

Plastic ware, china and glassware that becomes unsightly, unsanitary or hazardous because of chips, cracks or loss of glaze shall be discarded. Plastic ware is to be bleached at appropriate time to prevent staining.

A sanitation inspection and checklist is to be completed by the Registered Dietitian monthly. (Show staff the form used)

ACTIVITIES:

Go over your cleaning schedule with the dietary staff. Ask the staff questions to assure they understand the schedule.

Pick one item to clean and demonstrate. Then have an employee clean one item also.

Additional cleaning and sanitation activities of your own, as time allows.

Post Test: Kitchen Sanitation

1. True/False (circle one): The Dietary Supervisor will assume that each employee will learn the correct way to operate and clean all equipment in his work area.

2. True/False (circle one): A cleaning schedule will be posted in the kitchen listing the cleaning jobs to be done, who is to complete them and when. As long as the jobs are done as scheduled, the employee need not initial the schedule.

3. True/False (circle one): Counters, shelves and equipment should be free of cracks and chips as well as china and glassware.

4. True/False (circle one): Your RD is to complete a Sanitation and Food Safety Checklist each month.

5. You can find procedures for cleaning equipment in the ______.

Post Test Answers:

Kitchen Sanitation

1. False – The Dietary Supervisor is responsible for instructing dietary personnel in the cleaning of equipment.

2. False – Employees are to initial the cleaning schedule upon completion of a cleaning task.

3. True

4. True

5. Policy and Procedure Book or book with cleaning instructions and supplies to be used, kept in kitchen area

Kitchen Sanitation

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