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    KST Design Layout

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    गौ रव कृष्ण
    The document outlines the daily sanitation schedule for a kitchen stewarding department. It details areas and equipment that must be washed, rinsed, and sanitized after each use, every 4 hours, throughout each shift, before and after each shift, at the end of each shift, and at the end of the day. Key areas include preparation areas, counters, sinks, utensils, doors, bathrooms, coolers, freezer, equipment exteriors, and storage containers. Proper sanitation is important to maintain cleanliness and food safety in the kitchen.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    KST Design Layout

    Uploaded by

    गौ रव कृष्ण
    466 views5 pages
    The document outlines the daily sanitation schedule for a kitchen stewarding department. It details areas and equipment that must be washed, rinsed, and sanitized after each use, every 4 hours, throughout each shift, before and after each shift, at the end of each shift, and at the end of the day. Key areas include preparation areas, counters, sinks, utensils, doors, bathrooms, coolers, freezer, equipment exteriors, and storage containers. Proper sanitation is important to maintain cleanliness and food safety in the kitchen.

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    Original Title

    KST DESIGN LAYOUT

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    The document outlines the daily sanitation schedule for a kitchen stewarding department. It details areas and equipment that must be washed, rinsed, and sanitized after each use, every 4 hours, throughout each shift, before and after each shift, at the end of each shift, and at the end of the day. Key areas include preparation areas, counters, sinks, utensils, doors, bathrooms, coolers, freezer, equipment exteriors, and storage containers. Proper sanitation is important to maintain cleanliness and food safety in the kitchen.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    466 views5 pages

    KST Design Layout

    Uploaded by

    गौ रव कृष्ण
    The document outlines the daily sanitation schedule for a kitchen stewarding department. It details areas and equipment that must be washed, rinsed, and sanitized after each use, every 4 hours, throughout each shift, before and after each shift, at the end of each shift, and at the end of the day. Key areas include preparation areas, counters, sinks, utensils, doors, bathrooms, coolers, freezer, equipment exteriors, and storage containers. Proper sanitation is important to maintain cleanliness and food safety in the kitchen.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    Kitchen Stewarding Department Layout and Design

    Layout of stewarding department

    stewarding layout

    Here is a sample of a daily sanitation schedule for the kitchen area After Each Use and at the End of the Day
    The things and areas in the kitchen that need to be washed, rinsed, and sanitized after each use include:
    Preparation areas.

     Tilt skillet.

     Rotisserie skewers and the tines. These also need to be degreased at the end of the day.

     Slicers and stand.

     Three-compartment sinks.

     After Every Four Hours

     There are also some areas in the kitchen as well as kitchen items that need to be washed, rinsed, and sanitized
    every four hours. These are the:

     Counters, especially the prep area counters. They should also be washed, rinsed, and sanitized in between
    products.

     In-use utensils. Like the counters, they should also be washed, rinsed, and sanitized in between products.

     Scales. They should also be washed, rinsed, and sanitized between each use.

     Hand sink handles.

     Ice carriers.

     In-use wiping cloths. Be sure to place them in their appropriate linen bag before they are sent to the laundered.

     Knife holders.

    Throughout Shift and as Needed

    Some areas and kitchen equipments that need to be washed and wiped clean all throughout the shift and as needed
    include:

    Front doors.

    Pizza oven.

    Floors.

    Before and After Each Shift

    Each stewarding department shift should make it a point that all these areas are taken care of before and after each
    shift:

    Bathroom mirrors should be spotlessly clean.

    Bathroom should be restocked with hand soap as well as paper towels.

    Hand sink areas should be washed, rinsed, and sanitized.

    At the End of the Shift

    At the end of each shift, it is the stewarding department’s duty and responsibility to wash, rinse, and sanitize these
    areas:
    Front counters and shelves.

    Countertop coolers and shelves.


    Delivery counters.

    Hood filters. They should also be degreased and air dried.

    At the End of the Day

    Before closing the restaurant, here are the areas in the kitchen and kitchen items that the stewarding
    department needs to address:

    Bathroom equipments and surfaces, including the bathroom floor and tiles as well as bathroom mirrors.

    Condiment containers need to be washed, rinsed, and sanitized.

    Cooling racks.

    Dish racks.

    Drain covers.

    Freezers.

    Ice-cream dipper well.

    Line drawers.

    Line inserts.

    Mixer base and exterior.

    Pizza oven.

    Pizza oven tiles.

    Product storage containers and bins.

    Reach-in handles.

    Reach-ins and wells.

    Rotisserie, its holding drawers, and its exteriors.

    Walk-in freezers and chillers.

    Dry storage areas.

    Mops and brushes. These should be washed, rinsed, sanitized, and hung upside down so as to allow the
    excess liquid to drip down and for the mops and brushes to dry.
    Trash receptacles.

    Exterior premises of the restaurant.

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