SUPPLEMENTAL MATERIAL Table 15.4 Sample Policy and Procedure: Equipment Cleaning Department: Foodservice Approval By: J Jones, CDM, CFPP Date: 01/15/25 Subject or Title: Cleaning Electric Mixers Policy: Electric mixers be properly cleaned after each use according to the following procedure.


PROCEDURE: 1. Removable Parts:


a. Immediately after use, take bowls, beaters, and all removable parts to pot sink for washing and sanitizing according to manual pot-washing instructions.


b. Fill both compartments of pail with warm water. To the wash compartment, add detergent in ratio as per directions on bottle; to the rinse side, add sanitizer in ratio as per directions on bottle. Use separate sponges for wash and rinse compartments.


c. Rinse thoroughly with sponge dipped in sanitizing rinse solution and squeezed nearly dry. Dip and wring sponge frequently so all parts are sanitized.


d. Allow removable parts to air dry on sanitary drying rack. e. Replace removable parts. f. Return cleaning equipment to proper storage.


2. Stationary Parts:


a. Fill both compartments of pail with warm water. To the wash compartment, add detergent in ratio as per directions on bottle; to the rinse side, add sanitizer in ratio as per directions on bottle. Use separate sponges for wash and rinse compartments.


b. Use sponge and detergent solution to thoroughly scrub all stationary parts of mixer. Pay particular attention to underside of head, corners, handles, and underneath rolled rims.


c. Rinse thoroughly with sponge dipped in sanitizing rinse solution and squeezed nearly dry. Dip and wring sponge frequently so all parts are sanitized.


d. Return cleaning equipment to proper storage. Table 16.7 Food Requisition Form


Date: _____________________ Location: ______________________________________________________ QUANTITY


DESCRIPTION UNIT PRICE EXTENSION


49


Authorized: ________________________________ Received By: ___________________________________ Foodservice Management—By Design


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