Bakery cleaning procedure - Daily

1. BAKERY / CENTRAL KITCHEN CLEANING PROCEDURE
DAILY TASK
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Ingredient Bins
1. Clean daily by using a metal scraper and wet towel.
2. Every three months, empty and clean the inside.
Microwave Ovens
1. Wipe down exterior with Liquid Detergent.
2. Clean inside as needed throughout the day with Liquid Detergent. Rinse and
spray sanitize with Quat Rinse.
Can Opener - Manual Bench Type
1. Remove the opener by lifting the shank out of the base.
2. Soak the shank assembly in the wash compartment sink. Scrub all parts with a stiff-bristled brush.
Give special attention to the blade of the can holding mechanism. If blade is ridged, rotate it so strips of metal will not fall into food.
3. Rinse with clear water and sanitize with Quat Rinse.
4. Scrub base using the same sanitizing solution as above. Lubricate regularly as recommended by the manufacturer.
Hand Tools
1. Soak in hot detergent solution in the wash compartment sink and then scrub.
2. Rinse, sanitize and allow to air dry.
Mixing Bowls, Attachments, Sheet Pans
1. Scrape down and wash with hot Liquid Detergent.
2. Rinse in clean water, sanitize with Quat Rinse and allow to air dry.
3. Mixing bowls need to air dry before storing to prevent rusting.
4. Sheet pans are to be stacked on their sides on the drain board and then stacked
on a pan doll
Scales
1. Wash with detergent solution and sanitize.
Proofer , Rotary Oven , Deck Oven
1. Proof box doors and handles should be cleaned daily with a towel.
2. Floor of proof box should be mopped daily with hot Liquid Detergent.
3. Walls inside the box need weekly washing with Liquid Detergent. Rinse well,
then sanitize.
Sheeter, Rounder, Divider
1. Brush and wipe off sheeter, rounder, divider, housing and handles.
Decorating Station
1. The majority of this area will be kept clean by the decorator.
2. The shelves need to be kept clean at all times.
3. Icing tubes must be cleaned thoroughly.
4. Clean the floor area and wash the cake storage rack.