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Water is essential to a steward’s task, so it is important for any steward to learn how to save water in the kitchen or when cleaning the kitchen. Saving water when cleaning will help considerably reduce the kitchen’s water consumption. In truth, the Stewarding Department manual should include these guidelines on proper water consumption. You can also incorporate these guidelines when training new stewards. So, here are a few helpful tips on how to save water in the kitchen.

1. Close the tap. When washing rugs or cleaning cloths, you need to make sure that you balance the amount of time you use water to clean, wash or rinse these rugs. Also, you have to make sure that you fill a tub halfway, so you will have ample amount of water supply when cleaning kitchen floors or surfaces. Do not leave the tap running. Make sure that you only use the right amount of water to clean kitchen tools, equipment and surfaces. If the equipment is considerably small, limit the amount of water you would use to clean the same equipment.

2. Avoid using the dishwasher until it is full. You will only be wasting water if you make it a habit to use a half-empty dishwasher. It is the same with rinsing dishes in the sink. Do not fill the sink with water or rinse dishes under an open tap. Instead rinse dishes in a half-filled sink. Turn off the water faucet and never leave it running. Just dip the dishes in half-filled sink, so you will be able to save water. This also applies when you defrost ice. Do not try to defrost ice under running water. Instead, put the frozen items in half-filled sink and wait for them to thaw at room temperature.

3. Make sure that the sink has a strainer to catch all the food debris and scraps. Lift the scraps and dispose of them properly. Do not allow them to go down the drain because it will eventually clog the drain and cause water supply problems.

4. Make sure that you sweep up food debris regularly. Mop up spills as soon as they happen. Attend to spills immediately. They are easier to clean when still wet. You will also use less water to clean off drips. It is harder to clean them once they dry up. Dry brush the floor on a daily basis and you can mop the floors on a weekly basis.

5. Use a compost bin instead of a garbage disposal unit. Compost bins will allow you to save more water. These are also kinder to the environment.

If you are wondering how to save water, you should definitely take note of these tips above. They can certainly benefit your department. Of course, if you have other great tips that you would like to share, please do not hesitate to leave a comment below or go to our forum page and share your tips with us.

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Removing fish smell can be a bit challenging especially if the fishy odor comes from the cooler or the refrigerator. Fish can be very fickle. It can decompose fast and it smells bad if not cooked immediately. Unfortunately, restaurants do not always have the luxury to get fresh fish. Often, they have to resort to storing frozen catch in the cooler for days. Unfortunately, this creates bad smell in your cooler or freezer. As a steward, you need to learn how to remove fish smell in cooler or freezer.

Step-by-Step Procedure on Removing Fish Smell

1. Get a bucket and fill it with warm water.
2. Pour soap or dishwasher soap into the bucket and mix well.
3. Grab ¼ cup of baking soda and pour it into the bucket of water. Stir well. You’ve probably read our previous article on the baking soda’s amazing cleaning qualities. Baking soda or sodium bicarbonate helps neutralizes base odors and it restores the normal PH balance of the cooler or freezer. If you have a fairly large cooler or freezer, you should use ¾ cup of baking soda instead.
4. Before you attempt removing fish smell, you need to first remove all the contents of your freezer or cooler. Make sure you check the content and remove food items that are past their expiration date. They can also cause bad smell if they are stored far longer than they should be.
5. Make sure to remove drawers that can be removed. Sometimes, drips are stuck in these drawers and they can cause the awful fishy odor. Soak these drawers in the sink to clean them or to thaw food items that are frozen to them.
6. Grab a sponge and begin rubbing the freezer or cooler surfaces with the solution you prepared. Make sure to squeeze the baking soda mixture onto spots that are hard to clean. Make sure to use gloves when cleaning.
7. Leave the solution for a few minutes while you continue to clean the top and sides of the cooler or freezer. Continue to scrub other areas using the sponge. Ideally, you should use one that has an abrasive side, so you could easily clean surface areas with hard to clean stains. Make sure to dry extremely wet surfaces.
8. Finish the task by applying vanilla extract on a paper towel and rubbing the towel over surfaces where you normally store fish.
9. Allow your freezer or cooler to dry while you clean the drawers in the sink.
10. Place the drawers back into your freezer or cooler.

You need to learn how to remove fish smell in freezer. The fishy odor can affect other food items and your kitchen and restaurant as a whole. Make sure to clean the freezer or cooler regularly. If you have other tips on how to remove fish smell from your cooler or freezer, why not leave us a comment? Or you could start a topic in our forum.

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If you have been working as a steward of a certain restaurant, then you probably know the number of times you need to do exhaust hood cleaning, but if you are fairly new to this job, you are probably wondering, “How many times should I do it?” If you are preparing a manual for your stewards, then you are probably wondering how many times to do it as well. In truth, not every restaurant owner or kitchen manager knows exactly how often they need to clean their exhaust.

Failing to clean your exhaust hoods, ducts, fans and filters could result to huge potential liability. Aside from the fact that this is required by law, failing to properly and regularly clean exhausts and ducts will result in fires, equipment breakdown, awful restaurant odors and other possible losses. Grease can build up in the ducts and hoods. Overtime, this grease can provide the fuel for fire. Ideally, you should install exhaust systems with built-in fire suppression system. This will help prevent fire breakout, but it is still important that you make sure that you regularly clean your exhaust system.

So, how often do you need to do restaurant kitchen exhaust hood cleaning?

Basically, the frequency of cleaning will depend upon the volume of work, particularly cooking, that is being performed. When huge volume of food is prepared and cooked in the restaurant, this means frequent cleaning of the exhausts and ducts. You should also take note of the kind of food that are being prepared or cooked. If the restaurant kitchen often cooks oily or fatty foods, chances are these foods deposit more grease in the exhaust system. If you are preparing the same type of food on a daily basis, then your exhaust hood needs to be cleaned frequently.

How frequent is frequent cleaning?

As a rule, no restaurant kitchen should go beyond six months without cleaning its exhaust system. You need to thoroughly clean your exhaust system at least every six months. However, if you are preparing large volume of fatty or oily foods, then you should make sure that you should do exhaust cleaning twice a month. You might want to have an exhaust system inspector or a hygiene inspector looked into your exhaust system. He or she could recommend a schedule for restaurant kitchen exhaust hood cleaning. You need to have a schedule established. You should also make sure that you check this schedule every year to see if it still works for your existing set up.

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We went through your comments and there were some questions that we believe are fairly great topics for our site. Somebody asked, “What is a hygiene manager? What does he do? What are his responsibilities?” There are other topics that we will tackle but they are technical questions and we need to do a little bit of research before we tackle them. We believe, however, that you can benefit from using our forums. There are some questions that you can pose to other members of this site and I believe we all have our own experiences and we can help each other, provide answers to questions that we haven’t answered here yet.

So, let us answer the question, “what is a hygiene manager?”

Hygiene managers are people in charge of ensuring cleanliness, health and safety in workplace, particularly a food establishment where ensuring these things are of primary importance. Their job is to make sure that the public is safe at all times. They inspect work equipment, machinery and work spaces in order to verify that they are safe. It is also their responsibility to observe and study the impact of the business on its surrounding environment. Typically, these managers work for public agencies. They offer recommendations on how businesses can operate safely. They enforce safety laws and regulations.

Duties of the Hygiene Manager

Basically, their primary duty is to inspect workplaces for possible violations of safety regulations which could pose as potential threats to workers’ health. Some of these dangers include pesticides, lead or infectious illnesses. They may have to take samples for testing. It is their duty to check a worker’s environment including level of noise, radioactivity or pollution in a work place. They pinpoint the problem and provide solutions to these problems. Usually, after doing an inspection, they will meet with the management in order to discuss their findings. They also offer solutions to these problems. They may also have to meet with the workers to inform the latter of safety and health practices.

Education and Training of a Hygiene Manager

Most of these types of managers have bachelor’s degree on biology, engineering or occupational health. In fact, many also possess master’s degree in industrial hygiene or other similar courses. After earning their bachelor’s degree, many of them obtained certification from various government agencies. These agencies require their candidates to complete a list of requirements including completion of education program. Many hygiene managers complete internships in their field of choice in order to gain professional experience.

Where Do Hygiene Managers Work?

They actually work in various workplaces which include health agencies, mines, factories, companies, restaurants, insurance companies and other places that are in need of their expertise. Often, they need to travel in order to do their job. They are also exposed to various conditions and they may be required to work irregular hours.

If you would like to work as a hygiene manager, you will be happy to know that there is actually a great employment outlook for this position. It is estimated to grow steadily for the next six years. Growing concern for public health and safety will help create the demand for these managers.

Check out this product to learn about the Basics of Industrial Hygiene:

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To help reduce or eliminate injuries and resulting liabilities, there are some things that the Stewarding Department should observe in order to prevent slips and falls in foodservice operation. Perhaps, you’re wondering, “How is it my responsibility?” Indeed, learning how to prevent slips in restaurants is one of your responsibilities. Research shows that slip resistance is determined by how well the restaurant surfaces are cleaned and maintained. It is not the finish, cleaner or floor type that determines this.

You need to make sure that you have the right program in place in order to protect your employees from possible liability claims. A significant percentage of claims arises from slip and fall accidents. This is why it is important that you have an effective floor care maintenance program in place. Your goal should be to improve floor traction. Your program should clearly outline and define floor safety procedures. Although the Stewarding Department is not wholly responsible for ensuring floor safety, proper floor cleaning is definitely one of its major responsibilities.

In order to help ensure and observe the floor safety standards, here are some things that your department should consider:

1. Choose the right floor cleaners and sanitizers. Remember that cleaners work differently in different surfaces. For instance, floor cleaners that work effectively in removing grease might not work just as well when used in cleaning fatty acids. By not using the right cleaner, you could end up with slippery floors and surfaces. Using the right cleaner is the number one step in learning how to prevent slips in restaurants.
2. Use the right cleaning tools and supplies. You should make sure that you utilize cleaning tools that will help clean up spills and dirt fast while further eliminating or reducing possibilities for slips and falls. For instance, using microfiber mops instead of regular mops will help greatly decrease the amount of water you will need to clean up messes.
3. Observe manufacturer guidelines. Guidelines are there for a reason – you need to observe them. Read the guidelines and observe proper procedures for using chemicals and other cleaning agents. You should make sure that you observe proper dilution ratios. You should consider using an automated chemical dispensing system.
4. Prepare and distribute written floor maintenance protocol. You have to set the guidelines properly and in writing, so that everyone should have something to refer. In truth, you should introduce these guidelines during the training period. You have to demonstrate how to properly clean kitchen surfaces.
5. Create a floor cleaning schedule. You have to set a schedule anticipating cleaning frequencies. This schedule should include daily, weekly, monthly and yearly cleaning, including deep cleaning. Follow up on this schedule and make sure that compliance is observed. Do surprise audits if you have to and regularly inspect kitchen surfaces to make sure that the staff is observing proper cleaning procedures.

You need to educate your staff on how to prevent slips in restaurants. Make sure that you incorporate these guidelines when creating your floor safety program.

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It is important for food businesses to ensure the cleanliness of the kitchen. This means making sure that the furniture, fixtures and equipment are all clean. Garbage should not accumulate. Waste, grease or dirt should not accumulate as well. Cleaning and sterilizing the kitchen are different. These are different procedures. Kitchen equipment should both be cleaned and sanitized before use.

Clean means free from dirt, dust, grime and other similar particles. These things should not be visible. They should not also be smelled. Cleaning removes dirt from the kitchen and keeps it smelling fresh and clean. On the other hand, to sanitize or sterilize means to apply cleaning agents that would help kill bacteria on kitchen equipment and surfaces. This helps eliminate or reduce level of bacteria in the kitchen. You actually have to clean and sanitize the kitchen separately. You need to thoroughly scrub and clean the kitchen before you sanitized it. Sanitizers are ineffective on dirty surfaces.

Planning a Cleaning and Sterilizing Program

When planning your program or guideline for cleaning and sterilizing the kitchen, you need to remember the following guideposts:

1. Observe the right cleaning and sterilizing process. For instance, you need to start at the back and you need to work towards the front. Start at the top and work your way to the bottom.
2. Use the right cleaning and sterilizing tools.
   • Remember, for example, that paper towels are preferable to cloths. If you use the latter, you have to make sure that you washed them in scalding hot water. You need to dry them before using them again.
   • Get the right brush sizes. You need several brushes that you can use for different tasks. This will help you reach all the surface areas including areas that are difficult to reach.
   • Use cleaning and sanitizing agents that are food-grade. Make sure that you observe these products’ instructions when using them.
3. Encourage prompt cleaning in order to minimize the time kitchen surfaces are exposed to bacteria.
4. Store cleaning and sterilizing agents properly. Make sure to keep them away from the kitchen’s food storage to avoid contaminating the food with harmful chemicals.
5. Clean kitchen equipment properly. If you have to disassemble them before cleaning, then do so.
6. Use the dishwasher to sterilize small cutleries, tools and equipment.
7. Remember to drip-dry kitchen equipment before using them. Use clean towels to dry them.
8. Make sure that you train and educate your staff on proper cleaning and sterilizing the kitchen.
9. Regularly check the cleaning being carried out and instruct your staff when necessary.
10. Ensure that garbage containers are large enough for the amount of waste the restaurant creates.

You have to set proper guidelines on cleaning and sterilizing the kitchen in order to ensure kitchen cleanliness at all times.

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Clogged drains in a commercial kitchen can be such a pain. That is why it is important for a steward to learn how to unclog a drain. In truth, you do not need expensive chemicals to unclog the drain. You can always use a simple plunger and basic vinegar or vinegar mixed with baking soda. Here is a step-to-step guide on unclogging the drain:

1. Pour ¼ cup of vinegar concentrate or a cup of baking soda mixed with ¼ cup of vinegar down the clogged rain. A mixture of baking soda and vinegar will create foaming which will help clear the clog. Leave it for 25 minutes.
2. Pour freshly boiled hot water into the drain.
3. Pump or suction the drain with the plunger in order to get the clogged materials to move.
4. Pour hot water into the drain once again.
5. Repeat this process until the drain is clear.

Make sure that you seal off openings in order to allow suction. You need to seal secondary openings so that you will not lose pressure from your plunger. This should work but if it doesn’t, then the clog may well be going up the sewer air vent. Also, the problem may be really further down the drain. This is often the case in double sinks that are both clogged. You may have to resort to using a drain cleaning auger. You also need to learn how to use a snake when trying to learn how to unclog a drain.

Drain cleaning augers or snakes vary in kinds. There are manual, electric, hybrid and automatic snakes. Usually, hybrids are attached to electric hand drills. Since you will be most likely draining clogged pipes every now and then, you probably should avoid manual snakes. These things are ideal for home use. Here is a step-by-step guide on how to unclog a drain using a snake.

1. Insert the drain cleaning auger into the drain pipe until you meet resistance.
2. Once you do, rotate it carefully clockwise until it moves forward again.
3. Continue to turn and push the snake forward until you cut through the pipe and unclogged it.

It is important that you use this tool carefully and surely. Do not jam or push it hard because this could damage the snake. Usually, the snake will be filthy once you pull it out of the pipe. Sometimes, the problem may not be fixed by a plunger or a snake. It is great to learn how to unclog a drain, but sometimes, you may have to resort to professional help if these simple solutions do not solve the problem.

Advantages of Using Vapor Steamer Cleaners

There are multiple advantages to using vapor steam cleaners. Exposing your kitchen or restaurant to high temperature helps loosen up tough dirt. There are steamers that are equipped with its own bacteria-elimination system, so you will be able to remove 99 percent of bacteria in restaurant and kitchen surfaces. There are other products that come with other kinds of filters. For instance, there are cleaners that help remove allergens, pollens, dander, spores and silicon dust.

These equipments use low-flow technology, so they do not consume a lot of water. They emit dry steam with only 5% water content, so you minimize your water consumption. These kinds of steamers are actually in great demand. Restaurants and other commercial establishments prefer them because they offer high-water efficiency and they are also considerably eco-friendly.

Detergent Use Is Not Required

The one great thing about using vapor steam cleaners is that you do not need to use detergents when cleaning the kitchen or restaurant. In turn, this will help minimize the use of detergents in the kitchen. You will avoid all the possible drawbacks to using detergents:

1. Avoid toxic chemicals. When cleaning the kitchen with detergents, you expose the food to possible contamination of toxic chemicals. When you use vapor steamers, you avoid using harsh chemicals and bleach. Using steam is a healthier way of cleaning the kitchen.
2. Avoid leaving residual detergents. Ironically, residual detergents can act as dirt magnets. Their composition attracts grime, so if there are residual soaps left on kitchen surfaces, you can expect these surfaces to turn dirty and grimy within a few hours.
3. Avoid damaging kitchen equipment. Bleaches and detergents are highly corrosive. They can damage the surfaces of your kitchen equipments. Steam cleaners, the best of the lot, have corrosion resistant parts that help kitchen surfaces withstand the use of corrosive detergents. However, using steamer machines will help you minimize the use of detergents or avoid their use altogether.

You should take note, however, that you these vapor steam cleaners do not have the same pressure levels as washers, so do not expect to use this for removing heavy grease.

In truth, public safety is not the sole reason why you should regularly clean your kitchen exhaust. You will be able to get more insurance discounts if you clean your exhaust regularly. Lower rates on insurance coverage are definitely something you should take advantage of. When there is less insurance risk, insurance companies are willing to offer lower insurance rates. You just have to make sure that you clean your exhaust four times a year. If you show compliance to insurance requirements, there is no reason why you would not be able to enjoy discounts on your rates.

When cleaning your kitchen exhaust, you have to shut down your restaurant before you do anything else. So, it is best to schedule the cleaning on days when business is slow. It is important that you do the cleaning fast and thorough. Restaurants cannot shut down for long periods of time. This is particularly true if the restaurant is in a hotel with a lot of hungry guests.

How to Clean Kitchen Exhaust Fan

1. Turn off the power at the fuse or breaker box.

2. Remove fan cover if it removable. Place the fan in hot water mixed with ammonia. If it is not removable, just use sponge to wipe what you can clean. Make sure to dip the sponge in hot water mixed with ammonia. Soak for 20 minute and then brush the fan. Use a sponge dipped in the same mixture for cleaning the fan blades. Use a soft-bristled brush. Use rubber gloves at all times. It is also best to do this in a well-lit area.

3. Place the fan on a dry cloth or newspaper. Wipe it dry and remove excess grease or dirt. Avoid getting the motor wet. Remove the filters and soak it in hot water mixed with dishwashing detergent for 15 minutes. Afterwards, rinse the filters and dry.

We will do a series on kitchen cleaning, so you can probably train your stewards on how to do this properly. Again, it is important that you clean your kitchen exhaust at least 4 times a year in order to make sure that your kitchen is safe from potential danger which can be caused by filthy exhausts.