Maintain

Training
Facilities

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 1
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
 Template #1
OPERATIONAL PROCEDURE
Equipment Type Heavy Duty Stand Mixer
Equipment Code KP26MIXGA
Location Practical Work Area
Operation Procedure:

To Attach Bowl
1. Be sure speed control is OFF and stand mixer is unplugged.
2. Place bowl lift handle in down position.
3. Fit bowl supports over locating pins.
4. Press down on back of bowl until bowl pin snaps into spring latch.
5. Raise bowl before mixing.
6. Plug into a 220 watts electrical outlet.

To Raise Bowl
1.Rotate handle to straight-up position.
2.Bowl must always be in raised, locked position when mixing.

To Lower Bowl
1.Rotate handle back and down.

To Remove Bowl
1. Be sure speed control is OFF and stand mixer is unplugged.
2. Place bowl lift handle in down position
3. Remove flat beater, wire whip, or spiral dough hook.
4. Grasp bowl handle and lift straight up and off locating pins.

Template #2
Date Developed: Document No. COK_005
Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 2
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
 HOUSEKEEPING MAINTENANCE SCHEDULE
Qualification COOKERY NC II Station/Bldg COOKERY SECTION

Area/Section Practical Work Area DATE OCT. 15, 2015

In-Charge RAFFY RAMOS

Schedule for the 2nd Semester, 2013

Responsible
ACTIVITIES Daily Every Weekly Every Month Remarks
Person other 15th ly
Day Day
1. Clean and check Trainees /
kitchen equipment/ kitchen
accessories free from steward (in X
dust and oil; dry and absence of
properly laid-out/ trainees)
secured/stable
2. Clean and free ovens Trainees /
and stove tops from kitchen
dust/spilled oil /burnt steward (in X
food remnants absence of
trainees)
3. Clean, sanitize and Trainees /
arrange preparation kitchen
tables according to floor steward (in X
plan/lay-out; check absence of
stability trainees)
4. Clean and check floor,
walls, windows, ceilings
• graffiti/dust/rust
• cobwebs and Trainees /
outdated/unnecessa kitchen
ry objects/items steward (in X
• obstructions absence of
• any used trainees)
materials/scraps
spilled liquid
• open cracks (floor)
5. Clean and check
kitchen ventilation and Trainees /
illumination by dusting kitchen
bulbs, replacing non- steward (in X
functional bulbs and absence of
keeping exhaust fans trainees)
clean
6. Clean and check stand Trainees /
mixers if functional, all kitchen
attachments clean steward (in X
absence of
trainees)
7. Clean, inspect air
conditioning equipment:
• keep screen and
filter free from Trainees /
dust/rust kitchen
• Check selector steward (in X
knobs if in normal absence of
positions and are trainees)
functional
• Check if drainage is
OK
8. Clean, check and
maintain Tool
cabinets / boxes
• Free of dust, not
damp
• Baking /Kitchen Trainees /
Tools in appropriate kitchen
positions/locations steward (in X
• With visible absence of
Portfolio on Maintain
trainees)
Date Developed: Document No. COK_005
labels/signage
Training Facilities September 2018 Issued by: Page 3
• Logbook and forms Date Revised:
are complete, in
order and Preparing
updated Sandwiches Developed by: Training Dept.
• Lights, ventilation – Crisostomo C. Mateo
Revision # 00
OK
9. Clean and check Rest
Room
• Urinals, bowls, wash
 Template #3
KITCHEN HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans
Sweep floors; if wet, wipe dry
Wipe and clean whiteboards
Clean and arrange working tables
Clean and check mounting of ovens, floor mixers,
machines/equipment
Clean and arrange the dry store, chiller and freezer. Discard spoiled
items.
Check temperature of chiller and freezer.
WEEKLY TASK YES NO
Clean posters, visual aids and update accomplishment/Progress
Charts

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 4
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
Clean exhaust fans.
Clean condiments cabinet and replenish items below par stock.
Clean bulbs/lamps/ceilings/walls
Clean/Wash of windows/glasses/mirrors
Clean and check tools, machines, supplies, materials
Sanitize garbage receptacles
Empty water collector; clean body of Water Dispenser
MONTHLY TASK YES NO
Conduct inventory of food items
Defrost and clean chiller and freezer
Inspect electrical system; clean cables, wires
Clean instructional materials & modules; arrange and put in order
Inspect and clean air-conditioning equipment filter; clean body

Template #4
COMMERCIAL OVEN MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
• Clean the interior • Clean the exterior of • Perform a deeper
with a mild detergent the commercial oven. clean. The interior
at the end of each Since the exteriors are may need to be
day. stainless steel, use a scrubbed more
• Remove any crumbs mild soap and soft thoroughly every
in the bottom of the cloth or soft-bristled month or so. Use
oven, because those brush. Anything more approved oven-
will continue to cook abrasive can damage cleaning chemicals.
and eventually burn. the finish and cause • Check the oven door
the metal to corrode. seal.
• The oven racks
should also be • Check the calibration
removed and cleaned of the oven’s
separately. temperature for
Furthermore, if a accuracy.
spill occurs, be sure
Date Developed: Document No. COK_005
Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 5
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
to wipe it up
immediately because
it will be harder to
clean once the food is
baked on. Also, a
spill can “steal” the
heat and affect
overall performance.

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 6
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
 Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Commercial Oven
EQUIPMENT CODE FAB8301
LOCATION Practical Work Area
Schedule for the Month of September, 2013
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day

1. Check oven interior: Trainer Activity is

 Clean and kept dry done after
Kitchen
 No crumbs in the using the
Steward X
bottom of the oven equipment.
 Oven racks are clean

2. Check the gas valve. It Trainees Activity is

should be closed when done after
Trainer X
not in use. using the
equipment.
3. Check thermostat Trainees Activity is
control if functional; if done before
Trainer
not, report to X and after
authorized personnel. using the
equipment.
4. Check gas cylinder Trainer Activity is
outfit for any done before
Kitchen
abnormality X and after
Steward
 Gate valve using the
 Gas hose Fittings equipment.

5. Check the exterior of Trainees Activity is

the commercial oven. It done after
Trainer X
should be clean and using the
kept dry. equipment.

6. Check the oven door Trainees Activity is

seal. done after
Trainer X
using the
equipment.

7. Check the calibration Trainees Activity is

of the oven’s done before
Trainer
temperature for X and after
accuracy. using the
equipment.

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 7
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
 Template #6

WORKSHOP INSPECTION CHECKLIST

Qualification COOKERY NC II
Area/Section Practical Work Area In-Charge RAFFY RAMOS

YES NO INSPECTION ITEMS

 1. Are kitchen equipment clean / accessories free from dust and

oil; dry and properly laid-out/ secured/stable?
 2. Are ovens and stove tops clean and free from dust/spilled
oil /burnt food remnants?
 3. Are preparation tables clean, sanitized and arranged
according to floor plan/lay-out; check stability?
 4. Are floor, walls, windows, ceilings clean and checked for
• graffiti/dust/rust
• cobwebs and outdated/unnecessary objects/items
• obstructions
• any used materials/scraps spilled liquid
• open cracks (floor)
 5. Are kitchen ventilation and illumination by dusting bulbs
clean? Are bulbs functional? Are exhaust fans clean?
 6. Are stand mixers clean and checked if functional, all
attachments clean?
 7. Are air conditioning equipment clean and inspected if:
• screen and filter is free from dust/rust
• selector knobs are in normal positions and are functional
• drainage is OK?
 8. Are tool cabinets / boxes clean, checked and maintained?

 9. Are rest room clean and checked?

 10. Is wash area clean and checked?

 11. Is the kitchen laboratory clean and maintained by sweeping,

mopping spills, clearing pathways of obstructions?
 12. Are waste materials properly disposed?

Remarks: Ceiling was cobweb-free but lighting fixtures and bulbs were dusty.
Utensils were not in their proper places; it is still in the dish drying rack.

Inspected by: Crisostomo C. Mateo Date: Oct. 20, 2018

Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 8
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
Equipment Type : Commercial Oven
Property Code/Number : FAB8301
Location : Practical Work Area
YES NO INSPECTION ITEMS
 Are oven interior cleaned and kept dry? No crumbs in the bottom of
the oven? Oven racks clean?
 Is the gas valve closed after the kitchen session?
 Is the thermostat control functional? If not, was a report submitted
to authorized personnel?
 Are the gas cylinder outfits cleaned and in good condition? No
leaks?
 Is the exterior of the oven clean?
 Is the equipment mounted properly?
 Is the oven door sealing properly? Does the gasket need a
replacement?
 Is the oven temperature accurate? Is it properly calibrated?
Remarks: Oven in good condition and properly maintained.

Inspected by: Crsisotomo C. Mateo Date: Oct. 20, 2018

WASTE MANAGEMENT PLAN

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 9
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
 In every institution, particularly for us, a TVET school aimed at offering
skills training programs for the specific need of the culinary industry, the
importance of developing a waste management system that will guide and
set people to action on the proper handling and disposal of garbage is highly
valued. The concept of Ecological Solid Waste Management, the proper
management of waste through the principles of reduce, reuse, and recycle,
has been introduced to our school, Duay Calixto Foundation Technical
School.

Our institution is making strides to become more sustainable, and now

there is a new way for the employee and the students to do their part.

Starting November 2019, there will be improvements on how trash and

recyclable materials will be handled in our institution:

1. There will be 3 sets of trash bins with foot pedal in every kitchen, each
labelled for what should be thrown inside. Color coding shall be strictly
implemented for proper trash segregation; as follows: Black – Non-
biodegradable (Hindi Nabubulok), Red – Biodegradable (Nabubulok), and
Yellow – Recyclables. All trash bins should have garbage bag linings. The
kitchen steward shall be instructed to clean all trash bins at the end of the
day and have it air dried before putting on a fresh new trash bag lining on
the next working day.

2. Left over foods will be set aside for pig /dog feed. This will be collected
daily by an authorized person.

3. The trash cans for the office and comfort rooms will now be replaced with
mini foot pedal trash bins that are intended to segregate waste as well. This

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 10
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
shall be labelled properly to make it easy for the students and employees to
use the trash bins properly. This new system has proven to both
significantly reduce the amount of trash produced while simultaneously
increasing the percentage of trash that gets recycled.

3. Office generates a lot of paper waste. This shall be set aside and
shredded
and placed in a clear plastic trash bag.

4. As part of our waste management awareness campaign, posters shall be

installed near the trash bins to inspire and motivate the students and
employees to get involved with the office recycling initiative.

5. Recyclables will be bought by a junk dealer. The financial beneficiaries

of
the Solid Waste Management (SWM) are:

a) Office cadets – from the sale of old newspaper and shredded paper.

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 11
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
 b) Office staff - from the sale of plastic bottles and mineral water bottles,
aluminium cans and tin cans. The cash generated will be saved and
included in the fund for cooperative share.

The list of items that are classified as recyclables, compost, and dispose
is exhibited in Template # 8 (Waste Segregation List).

Template #8

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 12
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
 WASTE SEGREGATION LIST

Qualification COOKERY NC II
Area/Section Practical Work Area In-Charge RAFFY RAMOS
GENERAL / ACCUMULATED WASTES Waste Segregation Method
Recycle Compost Dispose
Paper: paper plates , cups, newspapers X
Wax/aseptic cartons: milk cartons, juice boxes X
Egg shells (crush well) X
Fruit and vegetable
trimmings X

Old bread, donuts,

cookies: anything made X
of flour
Aluminum cans X
Steel tin cans: rinsed out fruit cans, etc. X
Glass: bottles / jars X
Wax/aseptic cartons: milk cartons, juice boxes X
Plastic containers, bottles, jugs, trays, etc,
X
Plastic bags, film (must be contained in one bag) X
Empty plastic containers X
Food waste (Spoiled food) X
Used paper towels, tissues, etc. X
Cardboard: cereal boxes, frozen food packaging ,
X
other boxes
Dairy products such as cheese, butter, sour
X
cream, etc.
Candy or food wrappers X
Grease and oils of any kind X

Template #9

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 13
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
 EQUIPMENT PURCHASE REQUEST

TO: Accounting Department DATE:

FROM: Training Department Oct. 18, 2018

QTY ITEM / SPECIFICATIONS AMOUNT

Purpose of Request:

Requested By: Approved By:

__________________________
Trainer __________________

General Manager

Date Developed: Document No. COK_005

Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 14
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00