8. Make sure the surface is wiped completely and dry.
9. Check the glass from the other side to make sure there are no marks.
10. Soak a clean cloth with water from the bucket and wring it out to make it as dry as possible.
11. Clean all non-glass interior surfaces with the damp cloth.
12. Dry thoroughly. This is extremely important because moisture has a very detrimental effect on all food products.
13. Clean the glass shelves with a clean, wet microfiber cloth and wipe it until it is dry.
14. Turn on chiller unit using the on/off button.
c. Date, Chocolate, Biscuit & Wrapped Chocolate Showcase
The ceramic plates and acrylics must be cleaned during every rotation or when required.
Frequency: Weekly.
Cleaning procedure:
1. Always wear clean gloves.
2. Transfer the products into the fresh, clean plate / acrylic.
3. Return the plate / acrylic with the products to the showcase as per VM guidelines.
4. Clean the plate / acrylic at the BOH thoroughly with clean, warm water.
5. Wipe the plate / acrylic with a clean, dry towel until it is completely dry.
6. Always keep it in its designated area.
Preparation counter:
Frequency: Throughout the day.
Cleaning procedure:
1. Ensure the counter is free of products/packaging.
2. Use a clean, wet towel to wipe the preparation counter.
3. Dry the counter thoroughly using a clean, dry towel.
4. Ensure that the brown leather boxes (for tissues, gloves, paper cups) are clean and fully stocked.
Note: Pay attention to corners and other areas, where crumbs and other food residue can accumulate.
Cabinets:
14/04/2023
Version 1
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