Spot the difference.
What is most noticeable in
your kitchen that an Operations Director, Operations Support, a Client or a
member of the home staff or a relief chef will see?
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What’s
the first thing you do every day when coming on shift – and frequently during
the day? And
what’s the first thing that an Area Manager, our client’s Standards Control
& Monitoring Manager and an EHO look for? Soap
in the dispenser, paper towels in the holder and a clean hand basin. |
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Wipe
it around at least once a day. Add
it to the Closing List and then you can be confident that this ‘gotcha’ is
covered. In
this example it took 20 mins. to scrub with Lime Away (using the correct PPE
of course – you do know what they are!) to get the sink to the cleanliness of
the second image. There
is no excuse – the hand basin and taps should be gleaming. |
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And
while we are on the subject of sinks……… The
tannins from potatoes and carrots stain even stainless steel so need to be
removed on a weekly rota. No,
we are not allowed scouring cream but a little detergent, a green scouring
pad and the magic addition of your elbow grease does the trick. |
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