This a procedure recommended for use in the Church Kitchen.
To reduce the risk of a food-borne illness, do not allow any children or adults in the kitchen if they are not working. This must be strictly enforced.
User Checklist for Maintaining the Kitchen:
Fan above stove must be turned on when cooking and turned off before leaving.
Dishes, pots, pans, and utensils washed, dried, and returned to storage positions.
Countertops and sinks washed, sprayed with sanitizer/cleaner and then dried with a paper towel.
Stovetops washed clean, oven wiped clean
Microwave and refrigerator wiped clean of spills and spatters.
Leftover foods properly disposed of. If stored in refrigerator, makemark with description, date and name of group it is reserved for.
Any food not labeled for a specific group is available to any group.
Kitchen floor swept clean.
Supplies and equipment returned to their proper places.
All tables and chairs wiped clean.
All recyclables placed in recycling can.
Trash can bags tied and taken to the dumpster to prevent sour odors.
Trash cans relined with proper size bags.
Food Handling
Wash hands before working in the kitchen
You MUST use gloves when cooking or handling food.
Kitchen workers must wear a clean hat or other hair restraint.
Stoves, refrigerators, freezers, dishwasher, ice machine, coffee makers ARE NOT to be used, except with special permission. Work tables, counters and sinks MUST be clean and orderly. Outside groups MUST supply their coffee makers, coffee, tea, sugar, creamers, paper products, ice chests and utensils.
