Category Archive: Gopher Expert

Oct 11

Cleaning sinks in a professional environment

This post is going to deal with best practice for cleaning sinks. Select an appropriate non-abrasive kitchen cleaning product and apply to a clean disposable cloth or non-scratching sponge. Allow the cleaner 3-4 minutes to work. Use the cloth or sponge to clean the sink or basin, taking care to clean around the taps, overflow …

Continue reading »

Oct 04

Cleaning the freezer and walk-in refrigerator

We are today going to be covering best practice for cleaning the freezer and walk-in refrigerator. Cleaning the refrigerator and freezer (daily clean) Turn off and unplug the refrigerator. Remove all food and cover. Take out all of the removable parts, such as shelves, drip pans, wire racking, etc. Wash the removed items in warm …

Continue reading »

Sep 06

Cleaning the kitchen floor in a professional environment

This blog post will cover cleaning the kitchen floor in a professional environment. Place a wet floor sign in a prominent place. Sweep and remove all pieces of food and other residue with a broom. Select an appropriate floor degreasing product, taking care to select the product that is suitable for the type of floor …

Continue reading »

Jul 26

Cleaning fryers in the professional kitchen

This blog post is going to cover best practice for cleaning fryers. Make sure the fryer is turned off and unplugged and completely cool. Check that you have a container that is large enough to contain all of the oil. Put the container underneath the drain spout and open the drain spout in order to …

Continue reading »

Jul 19

Cleaning and sanitising cutting boards in the professional kitchen

In this blog post we are going to cover best practice for cleaning and sanitising cutting boards. Remove any obvious pieces of food or other residue. Scrub with hot water and detergent diluted according to the manufacturer’s instructions until all grease and any other residues have been removed. Rinse with clean water to remove the …

Continue reading »

Jul 12

Sanitising waste bins in the professional kitchen

Today we are going to cover best practice for sanitising your kitchen waste bin. Emptying the waste bin and replacing the bin bag Remove the waste bin bag and tie securely. Remove any items that have slipped between the waste bin bag and the bin itself. Clear up any items of rubbish around the outside of …

Continue reading »

Jul 05

Professional kitchen mechanical dishwashing

In this post we are going to cover the best practice for mechanical dishwashing. Before you load the dishwasher Make sure that the salt reservoir is filled to the correct level using an appropriate dishwasher salt. Do not use table salt, gritting salt or agricultural salt. Fill the appropriate reservoir with an appropriate rinsing agent …

Continue reading »

Jun 21

Professional kitchen hand dishwashing

This article is going to cover best practice for dishwashing by hand. Ensure that there are racks either side of the sink for stacking and drying dishes, cutlery and other items of kitchen equipment to be hand washed. Protect your hands with appropriate disposable kitchen gloves. These should be strong enough to resist tears from …

Continue reading »

Jun 14

Cleaning meat and cheese slicers

Cleaning meat and cheese slicers, user guide for the commercial kitchen. Best practice steps. Clean the slicer after every use Turn off the power supply and unplug the machine. The blade guard must be used and be set to zero so that the knife edge is not exposed. Put on cut resistant gloves. Scrape off …

Continue reading »

Jun 03

Sanitising food preparation surfaces

Sanitising food preparation surfaces in a commercial kitchen. Best practice steps Remove food debris from all food preparation surfaces and rinse with water. Use hot water and detergent to clean surfaces. Use hot water to remove the detergent. Apply the kitchen sanitiser according to the manufacturer’s instructions. Allow to air dry.

Older posts «

» Newer posts