A wide range of food service equipment is available in the Market to suit the requirements of various styles of service ops.
The food and Beverage service equipment list include all pieces of furniture, cutlery, crockery, glassware, and so on used by guests and the staff in the service area.
It must be remembered that the efficiency of the food service staff is dependent on the equipment available to carry out the work assigned to them.
However, to thrive in this industry, organizations have to be fully aware of the regulations appropriate for their kind of business and the risks under which they operate.
The risk of food and beverage contamination is ever present but unfortunately, the nature of the business means that this risk cannot be completely eliminated. It is for this reason that much attention should be channeled in the direction of cleaning and maintenance of food and beverage equipment used in any food corporation.
Certain guidelines that cleaning and maintenance managers must watch out for when inspecting include;
- Personal hygiene: Establish written and strict protocols for personal(staff) cleanliness that includes the use of personal protective equipment and linens.
- Proper Waste Management: prompt removal of waste materials and debris help to reduce odors and deter pests/rodents.
- Compliance with regulatory standards if there are any in your country.
Care, Cleaning And Maintenance Of Food And Beverage Equipment
1. Tables: If they are glass topped, a damp cloth should first be used followed by a good rub with a dry polishing cloth. Sometimes, when tables are stained, vinegar and water or ammonia and water may be necessary. Followed by a dry cloth.
For a Wooden tabletop, warm water is required followed by wax polish.
Bakelite and other stain-proof surfaces usually need a damp cloth only. Sideboards or side tables should be cleaned in the same way as any other table.
2. Mirror: should be polished with a dry polishing cloth.
3. Pastry And Sandwich Cases: these need cleaning with vinegar and water and a dry cloth.
4. Cruet Set: Salt and Pepper containers should be refilled and wiped every day, emptied, and washed weekly (complete emptying and change should be made however when the contents become lumpy)
For weekly cleaning of silver or plated containers, clean the set dry with plate powder taking care to brush the sealant joints well. Refill and then replace the top.
Wipe glass CRUET set daily and once weekly. Wash with a little vinegar solution, rinse well, and drain then place them sideways or on a hot plate to evaporate all moisture before filling. Refill and Wash Sugar bowls daily.
5. Care Of Cutlery: Dirty Cutleries from the tables are washed by the plate room staff and are not satisfactory for immediate reuse.
It is often better if the silver is redipped in very hot water and given a brick polish whilst still hot and moist. This not only gives the Utensil a good hard shine but also sterilizes it.
Knives should never be mixed with any other Cutlery. They should either be placed in solutions like polivit separately or handles can be polished by the plate Powder method.
6. Glassware: wash in warm water and rinse in hot water. Then dry with clean linen. Cotton clothes usually leave fluffs, do not absorb enough water to polish properly, and therefore are not satisfactory for this function.
Most Pantries have a leaked wood or soft metal sink for glasses. Wood is softer than metal and thus prevents breakage.
7. China Ware: the waiter should make sure that these are spotless. Sometimes, if not dried thoroughly after washing, it becomes dull spotted, or streaky from a residue of washing powder.
This is easily removed by wiping the china with a moist cloth and polishing it. The handles should not be dirty. Above all, cracked and chipped china ware should not be used.
8. Trays: Metal trays are polished with metal polish. Silver salvar is best cleaned with the plate-powder method.
Stainless Alloy trays only require a good wash and polish. Wooden trays need cleaning with a damp cloth and polishing with a dry cloth.
Bakelite trays if stained should be cleaned with the metal polish. Great care must be taken that Aluminum Alloy trays are never cleaned with the soda tank. If not, the tray would react to it, turn black, and be ruined.
9. Chairs: should be properly dusted not just the seats now, but everywhere on the chair or under it as well so that no dust or crumbs are left there. Polished Chairs should be wiped over with Vinegar and Water Occasionally.
Hygiene and appearance of staff should be of the highest standard. Employees should be trained and educated for their own safety and to preserve the integrity of your establishment. This is vital to your success as an organization because procedures will only be as good as the team that will implement them.
Adopt Pest detection, control, and monitoring with or without the use of Chemicals. Where chemicals are used, extra care should be taken to avoid food and beverage contamination.
Food should not be handled with bare hands even when in the kitchen. If done, then, it’s a show that your service corporation lacks professionalism.
Trolleys should be wiped in between each use if there are any.
The hot plates or lamps should never be placed outside of the trolley legs and should never be positioned near soft furnishing. You certainly do not want to call the fire service, do you?
Spirits should never be left near heated trolleys or naked flames nor should they be taken near dishes when flaming them.
Lamps should be checked and cleaned on a daily basis to ensure they are in good working order.
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Conclusion
Because you make products for human consumption, that is, as a food and beverage service provider, you must enforce hygienic practices and maintain your equipment under the highest standards of food safety.
Failure to do is, as you know, can lead to many problems like selling contaminated food and beverages, lawsuits, outbreaks, and infection.
This helped you right? Go check out more of our posts on the subject of food and beverage service. GRACIAS!!!
