IAGC LAND GEOPHYSICAL SAFETY MANUAL Edition 9 ... - CGISS

4) The kitchen staff shall report for duty in clean clothes. If possible, provide themwith uniforms, cook’s caps and hairnets.8.1.9 Dishwashing1) Use a spatula or other utensil to rake food from plates. Do not use bare handsbecause uneaten food is contaminated. (This is a good way to pick up acontagious flu or cold virus.)2) Pre-wash dishes before putting them in the dishwasher.3) If a dishwasher is not available, wash the dishes in a solution of hot, soapy water.4) To sterilize the dishes add 100 ml (1/3 cup to 1/2 cup) liquid bleach to every fivegallons of hot water used for rinsing.5) Air or drip dry the utensils. When they are dry and before storing them, make surethat they are clean. If an item is not clean, re-wash and re-sterilize it.6) Use these sterilization processes after every meal.7) Discard any broken or damaged dishes, glass or utensil.8.1.10 Kitchen Tools1) Scrub down the cutting block or boards with a solution of warm, soapy water aftereach meal. Teach the staff to clean knives, cleavers and can openers, advisingthem that bacteria can grow in the handles, etc.2) Chopping meat requires undivided attention. The chopping block must be firm,the cutting area of the meat well on the block and the hands and body clear of theline of strike. There must be adequate room for movement and no obstructions inthe cutting-stroke path. Particular care is required when the vessel is under wayor in rough seas. Use of Metal protection gloves is recommended when choppingmeat.3) To avoid cross-contamination, do not allow cooked food to come into contact withuncooked food or surfaces used to prepare uncooked food. Do not allowuncooked poultry to come in contact with other foods. Separate chopping boardsshould be available for raw and cooked meats and vegetables.4) Inspect the kitchen frequently. During frequent use, trash and debris canaccumulate in drawers containing utensils. Clean storage areas at least weekly.5) Keep flour, sugar, meal and other frequently used materials in tightly coveredcontainers.6) Schedule a weekly scrub-down and sanitation of the kitchen. Especially, cleanthe area behind the stove where grease accumulates. (This is a fire or healthhazard.)7) Empty the garbage cans after each meal. Rinse them out before returning themto the kitchen. Make sure they are covered with a properly fitting lid. During theweekly scrub-down, clean the garbage cans.Page 110 of 136