Report on Dispose of Waste, Oil , utensils and equipmentin the Bakery

The waste disposal is an essential thing to always be done in relation to the procedures in the workplace. Clear and defined procedures for waste disposal needed to be acquired by the entire companies.

The collection baskets will be fitted by drains with a purpose to gather lots of floor rubbishes before it would finally encounter the drain system. The last thing to do at night is regularly make the baskets empty and clean. Some categories of waste in the workplace are such as:

·         Packaging

·         Solid or liquid product 

The packaging waste must be divided into its type’s categories, for example like plastic, glass, cardboard, polystyrene, and so on, before the process of disposition. If conceivable, then there should also be a consideration of recycling the packaging substantial as well. Specific recycled items such as cans or bottles must be cleaned up before storage, in order to prevent bugs.

In order to save more space, it should be compacted before disposing it into the big assortment bins. To prevent from the bugs, the waste bins must be concealed all the time and also emptied on a regular basis. Cleaning needs to be done right after the waste containers empty. The areas of waste storage must be placed quite far away from the areas of food storage and processing.

The waste in liquid form can pass through a flotation or settling system in order to distinct all the fats, or pass through a neutralizing plant first to amend the pH previously before it will access the drain system.

The proper ways to dispose waste are as follow:

·         Waste bins

Waste bins must always be concealed so that it will reduce the attraction to bugs and emptied frequently.

·         The liquid waste

Liquid waste can pass through a floatation or settling system to distinct all the fats, or else pass through a neutralizing plant to amend the pH previously before it will access the drain system.

·         The packaging waste

The packaging waste must be divided into its different categories such as plastic, glass, cardboard, polystyrene, and so on. If conceivable, then there should also be a consideration of recycling the packaging substantial as well.

Waste Oil in the Bakery

A business or company that will gather the waste oil is quite possible to be found in various areas. The waste oil can be recycled then utilized as biofuel or animal food. A huge oil drum will be supplied by some companies to every institution with a purpose to store the waste oil inside it. Another option is by keeping any empty drums. Frozen used oil also can be drizzled back into those drums when the waste oil are finished. It is the responsibility of the kitchen staff to make sure that any type of used oil drums will be stored distinctly from the fresh or unused oil, with a purpose to avoid re-use. Every institution will acquire their own procedure regarding the removal of oil.

Clean utensils and equipment

To meet the standards of housekeeping while you are doing work, it is expected for you to maintain your working area in the workplace. This simply means that it is essential for you to clean up the cooking area during your working shifts, which includes in cleaning up some utensils and equipment as well. Once you have cleaned them all, then they must be stored in accordance with the standards of workplace.

In the handbook titled ‘Working in bakery,’ everything about cleaning and sanitizing the equipment must have been learnt by you.  However, if you are still not sure about the requirements, then you will need to review all of your previous works.

Food poisoning might be occurred in case if the equipment and utensils are not stored in good condition and also not carefully and regularly cleaned. The sanitation must be done for the kitchen equipment with using industrial external sanitizer both before and also after every use. Some methods to prevent food poisoning are:

·         Preserving high-level personal hygiene

·         Preserving high-level working conditions’ standards

·         Make sure to maintain all the equipment in clean condition and good restoration

·         Providing sufficient cleaning equipment along with the facilities

·         Make sure to maintain the procedures of hygienic washing-up

·         Reporting the cause of food poisoning to the food handlers, along with the methods to avoid it

·         Moderate the use of abrasive since they will consistently be scrabbling the surface and makes it further tough to be cleaned up next time

Food should also be shielded from emollients like machine oils, any types of detergents, and further cleaning items. Storing the cleaning products together with food will be an illegal action.

Properly cleaning and maintaining the tin lining of copper containers should be conducted to prevent the appearances of hostile reactions between copper and food.

Cleaning in the Bakery

Additional than utensils, the whole equipment along with display cabinets should be pulled apart, cleaned, and then sanitized as soon as possible right after the usage every day.

The cleaning and sanitizing utensils should be:

·         Before the daily usage

·         Right after eight hours of usage 

·         Once they have become polluted

·         If there is a change in display cabinets

Before the filling, all of labels, tags, and display containers should be cleaned and sanitized during the daytime, and also right after using them for eight hours.

Portable items define as the unfixed items either utensils, or mechanical substances. These portable items also should be cleaned carefully by using hot water mixed with detergent, then rinse them with hot water. Be careful with the electrical instruments of any type of equipment, and make sure that they should never have any contact with water.

Keep in mind that:

·         In order to kill all the bacteria, all rinsing water must be in a minimum temperature at 77⁰ C.

·         In order to remove all the grease and food, a hard brush must be used to scrub huge fixed equipment, and then mix hot water at 77⁰ C temperature with detergent to wash them, then rinse all of them in hot water and use a clean cloth to dry them. A sanitizer also could be used along with hot water to vanish the bacteria.

·         A special treatment will be required for aluminum items and copper due to these types of metals have the capability to oxidize food, specifically a type of high acid food like sauerkraut, which able to trigger the food poisoning.

·         How water and detergent can be used to wash the aluminum items and copper with using the help of a brush. A product named copper cleaner or a combination of vinegar and salt can be used to clean up the exterior of copper container, then wash and rinse them properly.

·         Pans and aluminum pots must be cleaned up by washing them in hot water mixed with detergent, and brush them with a nylon abrasive cloth. Remember not to use steel wool since it is unsuitable as the fibers might lodge into little cuts throughout the process of cooking. A thorough rinse and drying process needed to be done well for the items. Water contains soda or other acid-based items must never be used to wash aluminum since they might damage the shielding film which prevent any corrosion.

·         Stainless steel pans and pots will be better to be used in cooking if compared with aluminum. They also easier to be cleaned up as well. Removing the sugary filtrate like caramel or toffee can be done easily by filling water into the pain and re-boil it to melt all the sugar.

·         Special care needed to be done for the piping bags. All the particles of food should be scraped out before the piping bags will be scrubbed clean, then rinse and dry them as well. Boiling the cloth bags will vanish all the bacteria, then dry them all after the boiling. The plastic bags must never be reused or washed. The nylon bags should never be boiled. Always make sure that the piping bags are properly dried before finally store them. Disposable piping bags designed for a single-use are a quite ordinary nowadays and can be found in the profitable kitchens. For certain piping implementations, they might not be tough enough but they can be utilized as a lining for piping bags standard with a purpose to facilitate the process of cleaning.

·         Hot water must be used in cleaning up the chopping boards whether they are made from nylon or wooden, then rinse and also dry them as well. A sanitizer must be used to immerse the nylon boards and also to eliminate any type of stains. A dishwasher also can be used to sanitize the nylon boards. The kitchen should be cleaned from the heavy staining or cracking nylon boards since they might cause a health risk.

How to clean and sanitize surfaces, equipment, and utensils

In cleaning and sanitizing, there are six fundamental steps such as:

·         Scrape or dry clean to eliminate visible mud from any surfaces

·         Use water to rinse

·         Use a suitable detergent to wash

·         The detergent and dirt should be rinsed away

·         Apply the accurate sanitizer

·         Must rinse and air dry

Before applying the sanitizer, it is really important to rinse off all the detergent since any left detergent will able to cancel the sanitizer effect.

If air dry is not possible, wipe and dry the surface by using only clean paper towel. Used or dirty tea towels are considered as a great environment for the growing of food poisoning bacteria.

Checklist for handling food

To evaluate some personal habits when handling food, this checklist need to be used

Personal hygiene

Wash hands in the Bakery

Before begin to work

Right after toilet using

Right after touching some parts of the body

Right after contact with raw ingredients before cooking the food

Right after dealing garbage

Right after the cleaning works

Right after sneezing or coughing

Right after taking a break

Right after smoking

Clean Uniform in the Bakery

Wearing cap along with hair net

Cover up the cuts. In the kitchen, using the blue bandages is requited to easy identification when it lost while preparation or service.

Do not wear any jewelry

Food Handling

Only use hand to pick up utensils

Use fingers to taste food

Tea towels must be avoided since it is a source of cross contagion. Only use paper towels when drying hands and also equipment pieces

Food Preparation in the Bakery

The raw ingredients should be in contact with the cooked food

All the fruits and vegetables should be washed properly in water before use

Possible dangerous foods should be left at room temperature for an hour

Melting the frozen foods

Foods should be melted inside the refrigerator

Foods should be melt under running cold waters (not more than 20 degrees)

Holding of prepared foods

To check the hot foods’ temperature needs to use a thermometer

Big quantity of hot foods needed to be cooled quickly by relocating into little containers, agitated to accelerate cooling and put in the refrigerator in 4 hours. This also can be done inside a blast chiller or else ice bath

The refrigerator is also used to store the cold foods and always maintain the temperature not more than 4 degree

Reheating Foods in the Bakery

All the foods must be quickly reheated above 75 degrees and saved according to the food safety requirements

Always reheat the foods before placing them in hot Bain Marie

Cleaning and sanitation in the Bakery

Use appropriate chemicals for every cleaning work

Proper chemicals use

Proper water temperature usage

Adequate contact time

Clean up the entire equipment and place away

Maintain the cleanliness of equipment and keep away from dirty equipment or surfaces to be contacted

Turn off the power, plug off the power outlet before cleaning up electrical equipment

In the cleaning works, make sure to use sanitizer and know how to distich and resemble equipment

Clean up equipment according to different foods

Clean up the equipment right after raw the meat before using it with cooked and also prepared foods

Clean up at the end of your shift

Place away equipment in proper storing areas

Store chemicals separately with the foods

Chemicals or else chemical pots in contact with food surfaces

Label chemicals clearly