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Global Cleaning 2014

| IN PRACTICE | HYGIENE All work areas, equipment and floors in the warm meal kitchen of the EKA ... and then wiped clean. Once that is done, the tilt pans, skillets, pots, Clinic are cleaned with a cold cleaning solution ... kettles, stove, steamer etc. can be filled up again for the next food service. Photos: Reinhard Wylegalla Keeping commercial kitchens clean The key ingredients: hygiene awareness and attention to detail Cleaning and disinfecting commercial kitchens requires dependability and a strong awareness of the importance of hygiene on the part of the cleaning crew. And a watchful eye on the part of management. Planning for enough time is key, too: thorough cleaning, maintaining the recommended soaking times for the disinfecting solution, and then thorough rinsing – it all takes what it takes. At the EKA Clinic in Annaberg, just south of Chemnitz in the that the meals for the patients are ready two hours in advance: eastern part of Germany, the early shift starts at 5:30 a.m. “Until “By then we have to get started on the meals for the cafeteria,” about 9:30 in the morning, the place is a mad house,” reports explains Süß. Every day, up to 140 portions plus salads, desserts opera tions head Gerd Süß from Dussmann Service. The kitchen and snacks are prepared for the hospital staff as well as for visitors leader and his team have a lot on their plate to prepare the lunch and outside guests. menu. “For the resident patient section we have three different meals a day – that includes one vegetarian dish – and, depending There is no compromising on HACCP on the medical indication, different kinds of special nutrition,” he Before the skillets, pots, kettles, steamers and ovens go back to adds. In addition, there is breakfast, lunch and dinner for the staff. work on the hot food, and the cold kitchen starts with the extras At around 9:30 a.m. the last lunch plate is ready on the portioning and desserts for the cafeteria’s needs, all the kitchen equipment conveyor and about to be loaded on a container that takes the meals and the entire area must be thoroughly cleaned. “As far as we are to the various hospital stations. Gerd Süß: “The Dussmann Service concerned, there are no ifs, ands or buts. It’s HACCP (Hazard approach is ‘Fresh from the stove to the bed.’ That means we don’t Analysis and Critical Control Points) every step of the way,” explains warm it up, we keep it from getting cold. The containers are so the operations manager. There is no hierarchy when it comes to well insulated that the meals stay at the right temperature for two cleaning. From the kitchen chef all the way to the dish washing hours without any hygiene risks.” There is a reason for making sure crew, every one has his or own area that has to be meticulously 32 GLOBAL CLEANING | April 2014  


Global Cleaning 2014
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