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  • Cleaning of Fish, Seafoods & Meats

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    Address Hotel
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    The document provides an operating procedure for cleaning fish, seafood, and meats in the kitchen department of a butchery. It states that all chefs must properly clean fish fridge shelves and drawers before storing new items, remove seafood and meats from chillers for immediate use, and clear sinks, drains, work benches, and rubbish bins of food waste to keep the work station clean and tidy after service.

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    1. Cleaning of Fish, Seafoods & Meats

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    The document provides an operating procedure for cleaning fish, seafood, and meats in the kitchen department of a butchery. It states that all chefs must properly clean fish fridge shelves and drawers before storing new items, remove seafood and meats from chillers for immediate use, and clear sinks, drains, work benches, and rubbish bins of food waste to keep the work station clean and tidy after service.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    8 views1 page

    Cleaning of Fish, Seafoods & Meats

    Uploaded by

    Address Hotel
    The document provides an operating procedure for cleaning fish, seafood, and meats in the kitchen department of a butchery. It states that all chefs must properly clean fish fridge shelves and drawers before storing new items, remove seafood and meats from chillers for immediate use, and clear sinks, drains, work benches, and rubbish bins of food waste to keep the work station clean and tidy after service.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Cleaning of Fish, Seafood & Meats

    Operating Procedure

    Date June 2014 Section Kitchen Department Procedure


    Revision date Subject Cleaning of Fish, Seafood & Meats
    Distribution All Chef SOP No BK _ 001

    Objective:

    As part of the Butchery Kitchen, it is very crucial for you to know to properly clean the fish,
    seafood and meat products.

    Scope:

    All chefs

    Procedure:

    1. The fish fridge shelves and drawers are removed for cleaning before new item is stored.
    2. Seafood and meats are removed from the chiller for immediate used..
    3. Sinks, drains, work bench are clear of food waste e.g. scales, bones, etc.
    4. Rubbish bins are cleared from time to time.
    5. Paper towel and soap dispenser is replenished.
    6. After service, the work station is cleaned and tidy.

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