Food should not only be good, but it should also be clean, safe, and healthy. Therefore, one must pay extra attention to maintaining cleanliness and hygiene in the kitchen (Fig. 10.1). This task should not be taken lightly because cooking large volumes for a hospital can easily make the kitchen one of the messiest rooms, if not well maintained. Daily cleaning of the kitchen, stove, utensils, washbasin and dirty water outlet is necessary. Keeping a clean kitchen is an art.
Since the food is consumed in the dining hall, the dining hall should also be scrupulously cleaned.
Equipment and materials
-Cleaning agent
-Trays
-Plates
-Glasses
-Sponge
Cleaning a stove
-Disconnect the stove from the gas cylinder
-If the stove is movable, set it aside, apply the cleaning agent under and around the stove and scrub it well
-Clean all the other parts of the stove except for the burners, and remove any oil or food stains
-Wipe the top of the stove with a sponge dipped in the cleaning agent
-Wipe it with a clean cloth
-Wipe the stove dry using a clean dry cloth
Arranging the dining hall
-Clean the dining hall thoroughly. Remove any dust or cobwebs from the walls. Sweep and mop the floor well, and remove any stains that may be there on the floor
-The dining room should be spacious and well ventilated. Arrange the hall neatly to create a spacious atmosphere
-The windows should be opened and the curtains should be clean and neatly draped
-The dining table should be neat and clean. Place a simple flower arrangement on the table, but make sure it does not inconvenience those who sit at the table
-A neatly written and artistically designed menu card can be printed and placed at the table
-The walls can be adorned with beautiful pictures. (Fig. 10.2)
-A jug of clean drinking water and well washed glasses should be placed at every table (Fig. 10.3)
-The wash basin in the dining hall should always be kept clean and stain free
Arranging food at the table
-Serving bowls and dishes should be adequate for the food being served
-Only ¾ of the bowl should be filled with food
-Cover every dish with a lid
-Serving spoons should also be chosen depending on the food to be served
-Place the serving spoons on the right side of the bowl so that it is convenient to handle
-Napkins, plates, table spoons, forks and glasses should be placed at the corner of the table
Serving at the table
-Those serving at the table must wash their hands before serving. Their nails should be clean, and they should be dressed in neat and clean clothes
-If two persons are serving at the same table, clearly assign their duties to avoid any confusion
-Preplan the order in which the dishes are served to avoid confusion
Cleaning up after a meal
-Remove the food from the table
-Take the serving bowls, plates, glasses, spoons, forks, and trays to the sink
-If the table cloth is stained, remove the stain before sending it to the laundry
-If the table is stained, remove the stain with cleaning liquid
-The food on the floor should be swept up and the floor should be wiped clean. Stains should be removed immediately
-The windows should be left open to allow sunlight into the room. Open windows and let in fresh air, and let out any odour from the room
-Switch off the lights and fans
-Leftovers from the serving bowls and dishes can be served to the cleaners and other kitchen staff.
-Leftovers on the plates should be thrown into the dustbin immediately
-Wash all the dirty vessels and dry them out
-Wash and clean the sink with the cleaning agent. Remove any drainage clogs. Dry the sink thoroughly to prevent any water marks.
-Empty the dustbin, wash it and put it in the sunlight to dry
