Maintenance Plan

Sector: TOURISM

Qualification: COMMERCIAL COOKING NC III

ASIAN DEVELOPMENT FOUNDATION COLLEGE, INC.

BLISS SAGKAHAN, TACLOBAN CITY

MYLINA S. FABI

TVET Trainer
 OPERATIONAL PROCEDURE
Equipment Type HANABISHI ELECTRIC HAND MIXER
Equipment Code HANABISHI
Location Practical Work Area
Operation Procedure:

a) Check if the unit is properly turned off

b) Unplug the heavy duty mixer and check wiring for cuts from the
plug up to the unit
c) Detach the attachments – bowl and wire whip, wipe the body and
the base with a dry damp cloth.
d) Wash the attachments
e) Sanitize / disinfect by rinsing lukewarm water with lime
f) Wipe dry the attachments and return
g) Wipe the motor case area (located upper part of the unit) with a
damp cloth to remove accumulated batters. Be sure not to spill
water inside the motor for it may cause short circuit.
h) Use a clean dry cloth to dry the motor case
i) Plug the heavy duty mixer back. Turn ON
j) Using the lump to ON, check if the mixer is still working.
k) After checking it works, turn the unit OFF
l) Place the mixer to its location in the kitchen for operation.
 HOUSEKEEPING SCHEDULE
Commercial Cooking Station/Bldg ADFC BLISS/
Qualification
NC III . BASIC ED BLDG
Commercial Cooking
Area/Section
Work Shop
In-Charge Mylina S. Fabi

Responsible Daily Every Weekly Monthly Yearly Remarks

ACTIVITIES
Person other

Day

1. Clean and check:

Refer to
/ / the
Baking and Cooking tools and Trainees
maintenan
equipment such as ovens, heavy
ce
duty electric mixers/beaters if it is Trainer
checklist
functional and all other electric
School
equipment’s used in the workshop.
-Electrician

should there be any defect report

immediately to the maintenance

dept.

2. Inspect all electrical system if it Trainer

Refer to
is correctly connected to the / /
the
efficient ear thing system. Maintenance –
maintenan
School electrician
ce

checklist

3. Clean and arrange working Assigned

/
tables and the whole workshop Trainees

area.

4. Clean and arrange instructional

/
materials and modules.

Trainer

5. Clean and check work shop Trainer Checking

/ /
ventilation and illumination by the

dusting lamps/bulbs, replacing Electrician condition

non-functional lamps/ventilations. of the

resources

7. Check and Update the fire Trainer Checking

/
extinguisher the

Maintenance condition

Department of the

resource

8. Clean and check :

/
Restrooms and make sure
Trainees/
everything is free from stain and

dirt and the floor is kept dry and

Student
the water system and facilities are

functional. assistant

9. Check first aid kit for the Trainer

/
availability of medicine supplies
Nurse

10. Proper waste disposal of waste

materials /

Trainer/
(Follow waste segregation system)

Trainees

11. After laboratory, unplug all Trainees/

/
electrical devices/connections and

turn off light. Trainer

12. Conduct inventory : Trainer with with the

some students / aid of

all baking & cooking equipment’s,
assistants inventory
baking tools, utensils, supplies on
checklist
the small, baking tools and utensil

and baking supplies.

13. Clean all used rags, mats and assigned

/
cleaning materials ready for the trainees

next use.

COMMERCIAL COOKING HOUSEKEEPING SCHEDULE

DAILY TASK YES NO

1. Clean and arrange instructional materials and modules. /

EVERY OTHER DAY YES NO

1. Clean and arrange working tables and the whole workshop area. /

2. Clean and check : /

Rest rooms and make sure everything is free from stain and dirt and the floor is kept dry and the water

system and facilities are functional.

3. Proper waste disposal of waste materials /

(Follow waste segregation system)

4. After laboratory, unplug all electrical devices/connections and turn off light. /
5. Clean all used rags, mats and cleaning materials ready for the next use. /

WEEKLY TASK YES NO

1. . Clean and check: Baking & Cooking tools and equipment such as ovens, heavy duty electric /

mixers/beaters if it is functional and all other electric equipment’s used in the workshop. Should there be

any defect report immediately to the maintenance dept.

2. Inspect all electrical system if it is correctly connected to the efficient ear thing system /

3. Clean and check work shop ventilation and illumination by dusting lamps/bulbs, replacing non- /

functional lamps/ventilations

4. Check first aid kit for the availability of medicine supplies /

YEARLY TASK YES NO

1. Check and Update the fire extinguisher /

2. Conduct baking tools and utensils, supplies and materials inventory /

COMMERCIAL COOKING EQUIPMENT MAINTENANCE SCHEDULE*

8 HOURS 50 HOURS 100 HOURS

WARNING:
 Check the mechanical and
 Check each part of the unit
Always disconnect the power cord and electrical safeties of the
 if there is a need for repair report immediately
power source when Electric mixer to the authorized technician.

inspecting/maintaining the unit

 Cleaning and removing any  replace each part of the unit if not functional
clean all parts that contact stain or food residue

with food- hook ,racket ,netted

shaped mixing agitators every

user after workshop

Avoid using cleaning materials


that may give injury to

persons, damage to the

equipment.
 don’t turn on if there is no

mixing bowl

when mixing, agitator beat


bowl, stop working

immediately and correct the

space or change the agitator or

bowl if necessary

clean body parts with a dump


cloth and dry the hooks and

mixing bowl.
 EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE HANABISHI ELECTRIC HAND MIXER
EQUIPMENT CODE
LOCATION Practical Work Area
Schedule for the Month of January
MANPOWER Daily Every Weekly Mont Yearly Remarks
ACTIVITIES Other hly
Day
1. Clean and wipe dry the Trainees/ Activity is done
electric mixer before and after
Trainer / using the
equipment

2. Check the earth Trainees/ Activity is done

wire/ground terminal and before and after
circuit breakers’ electrical Trainer using the
equipment
connections, cables and /
outlets
 Clean and kept dry
 Parts are well-
secured/attached

3. Check gauge temperature Trainees/ / Activity is

for any abnormality done before
Trainer using the
equipment

4. Check the mechanical and Trainer / Activity is

electrical safeties of the electric done before
mixer Technician/ and after
Electrician using the
equipment

5. Cleaning and removing Trainees/ / Activity is

baking residues /stains done before
Trainer and after
using the
equipment

6. Check each part of the Trainee/ Activity is

unit and if there is a part done before
that needs repair , report Technician / and after
immediately to the using the
authorized technician equipment

7. Replacing parts of the Trainee / Activity is

unit that are not functional done before
Technician and after
using the
equipment

Special Instruction:
Trainer:
 WORKSHOP INSPECTION CHECKLIST
Qualification Commercial Cooking NC III
Area/Section Practical Work Area In-Charge MYLINA S. FABI

YES NO INSPECTION ITEMS

/ 1. Are the Commercial Cooking workshop premises (inside and outside the
workshop) clean?
/ 2. Are the Cooking & baking tools, utensils and equipment properly
sanitized, arranged and orderly?

/ 3. Are the display area and cabinets (storage area) clean and free from dust?

/ 4. Are the whiteboard, tables and chairs clean and arranged appropriately?

/ 5. Are the instructional modules, materials and other learning references

available and arranged properly?
/ 6. Are the floors inside the practical work area clean and dry? Is the
surrounding area clean?
/ 7. Are trash bins/waste baskets and cover clean? Are wastes properly
disposed and segregated?
/ 8. Is the workshop comfortable and well-ventilated?

/ 9. Is the computer set clean and dry? Cable chords, plugs and external hard
drives properly lay out and functional?

/ 10. After session, were the light switches turned off? Electrical/electronic
facilities and connections unplugged?
/ 11. Are the unserviceable tools and equipment properly discarded?
Remarks:

Inspected by: Date:

 EQUIPMENTMAINTENANCE INSPECTION CHECKLIST
Equipment Type : 5L Foodstuff Mixer
Property Code/Number :GB4706.36-2003
Location : Practical Work Area
YES NO INSPECTION ITEMS
1. Is the Electric Mixer checked for damaged?
2. Are the unit parts properly checked and functional?
3. Is the speed gauge checked to achieve the correct speed?
4. Is the entire equipment clean and dry including the
inside and outside of the unit parts?
5. Are the mechanical and electrical safeties of the oven
checked?
Remarks:

Inspected by: Date:

 DANGER/ CAUTION TAG-OUT INDEX AND RECORD AUDITS

Log Date Issued Type Description Date

Serial (Danger/Caution) Completed
(System
Components,
Test
Reference

2019 Malfunction Mixer tends to February

electric hand be too hot 28, 2020
mixer while being
used
 HOUSEKEEPING INSPECTION CHECKLIST
Qualificatio  Commercial Cooking NC III
n
Area /  Practical Work Area
Section
In-Charge MYLINA S. FABI
INSPECTION ITEMS
YES NO
1. Is the commercial Cooking area
/
  checked/inspected at a regular basis?
2. Are the tools and equipment are properly
/
  sanitized, arranged and orderly?
3. Are the commercial cooking cupboards and steel
/
  racks cleaned and free from dust?
4. Are the fixtures, working tables and chairs clean
/ and arranged properly?
 
5. Is the electric foodstuff mixer clean and available
/ for use?
 
6. Are the commercial cooking equipment functional
/ and ready for use?

7. Are the trash bins/ waste baskets empty and

/ clean?
 
8. Are the supplies and consumable materials
/ available and ready for use?

9. Are the instructional materials/references clean

/ and well-arranged?
 
10. Are the posters/visual aids clean,
/ accomplishment / achievement and progress charts
  updated?
/
11. Is the workshop comfortable and well-ventilated?
 
12. Are the walls, windows and doors clean, neat,
/ without obstacle or unnecessary odor?
 
13. Is the rest room
/
  well-cleaned, dry and sanitized?
14. Are the urinals, bowls, washbasin, walls and
/ partitions free from stains, dirt and unnecessary
objects?
Remarks :
 
Inspected by: Date :
 
 WASTE SEGREGATION LIST
Qualification Commercial Cooking NC III
Area/Section Practical Work Area 
In-charge MYLINA S. FABI
GENERAL / WASTE SEGREGATION METHOD
ACCUMULATED WASTES Recycle Compose Dispose
Mineral water bottles /
Plastic Wrappers /
Used tissue papers /
Scratch/Crumpled Papers /
Used plastic
/
straws/spoon/fork
Spoiled bread and cakes /
Broken bottles /
Broken glasses /
Broken plates and bowls /
Stained (Severe Stained) /
Cloth Napkin
Corroded cutleries /
Damaged tables and chairs /
Worn parchment papers /
Expired consumable baking /
supplies

WORK REQUEST
Unit No.: 001 Description:
Fluorescent bulb and electric fan
Observations: Date Requested:
Fluorescent bulb does not light FEBRUARY 4, 2020
Electric fan not functioning Reported by:
Mylina S. Fabi
Reported to:

Date Completed
February 4, 2020
Signature:
 BREAKDOWN / REPAIR REPORT

Property ID Number 002

Property Name Faucet
Location Commercial Cooking NC III Workshop
Findings : Recommendation:
Loose New faucet
Inspected by: Reported to:
Elisa Ida Chua,Ph.D.
Date Date:
2/20/2020 2/20/2020
Subsequent Action Recommendation:
Taken: Purchase new faucet
replacement
By: Reported to:
Elisa Ida, Chua, Ph.D.
Date: Date:
2/21/2020 2/21/2020
 SALVAGE REPORT

AREA / SECTION Practical Work Area/Commercial Cooking Workshop

IN-CHARGE
FACILITY TYPE PART ID Recommendation:
e
 TAG-OUT INDEX CARD

LOG DATE TYPE DESCRIPTION

(System Components,
SERIAL ISSUED (Danger/Caution)
Test Reference, etc)
 EQUIPMENT RECORD W/ CODE AND DRAWING
No
. Location Eqpt. # Qty Title Description PO no. Drawing Ref.
 INSPECTION REPORT
Property ID Number
Property Name Commercial Cooking Equipment
Location Practical Work Area

Findings: Recommendations:

Inspected by: Reported to:

Date: Date:
 INSPECTION REPORT
Area / Section : COMMERCIAL COOKING WORKSHOP
In-Charge :

FACILITY TYPE INCIDENT ACTION TAKEN PROGRESS / REMARKS

 
Reported by : Date :
   
 PURCHASE REQUEST
ASIAN DEVELOPMNET FOUNDATION COLLEGE, INC.
BLISS SAGKAHAN, TACLOBAN CITY
Department: TESDA-BPP PR No.: ______________ Date: ______________
Section: Commercial Cooking NC III SAI No.: __________ Date: ___________
UNIT TOTAL
STOCK NO. UNIT ITEM DESCRIPTION QTY
COST COST

------ nothing follows -------

Purpose: Commercial Cooking NC III Training

REQUESTED By: APPROVED By:
Signature:
Printed Name:
Designation