SayPro HANDLING, CARING AND STORING CUTLERY AND CROCKERY

2.1 POLISHING CUTLERY AFTER WASHING (SO 1, AC 1)Cutlery must be polished after washing or if it hasn’t been used for a long time.Importance of polishing cutleryThe following are some of the reasons for polishing cutlery;

  • To give the cutlery a sparkling look which excites guests.
  • To restore its colour and texture.
  • remove oxidation

Hand methods and machines are used when polishing cutlery.Hand polishingEvery establishment has specific agents that they use to polish cutlery. Some establishments use diatomaceous earth (DE). DE can be used as an abrasive for cleaning and polishing. The silica which makes up DE is an extremely porous and fine powder, yet very hard. This combination makes it a fantastic tool for polishing metals.Follow the steps below to learn how to polish non-silver utensils with DE.Step 1:Make a polishing paste by adding a few drops of lemon, vinegar, or vegetable oil (or all of them) to DE. You want the DE to begin to dampen slightly.Step 2:Dip a damp cloth into the mixture.Step 3:Rub each utensil with the cloth in a circular motion applying firm pressure. Repeat.Step 4:Then rinse and dry the utensils.Machine polishingA range of polishing machines is available in the market. Generally, machine polishers work in the following manner.

  1. Providing that the cutlery is now washed clean and still wet from the dishwasher, it is ready to be polished and dried; If the polisher is located adjacent to the dishwasher, proceed to step 2. If your polisher is some distance away, you should place the cutlery into a container of warm water and take it to the polisher when you are ready.
  2. Feed the polisher with cutlery. Place 8 to 10 pieces at a time in the loading chute, as the cutlery clears the chute, place another 8 to 10 pieces, keep feeding the polisher at this level.
  3. 20 – 30 Seconds later the cutlery will emerge into the catch basket. Make sure you remove this before it gets too heavy!
  4. After the last cutlery of the shift goes through, leave the machine running to dry the granulate ready for the next shift. Approximately 20 minutes.
  5. Wipe over all surfaces, including under the lid, after the end of each days use.

The correct equipment must be used when polishing cutlery because a wrong equipment can result in;

  • Damage to the cutlery
  • Poor finish to the polished cutlery.
  • Inefficiency in terms of time usage.
  • Contamination of cutlery that can result in food poisoning

2.2 STACKING CROCKERY SAFELY (SO 1, AC 2, AC 3)http://images.wisegeek.com/cupboard-of-white-dishes.jpgCrockery must be stacked properly and in a safe manner. The following are tips for stacking crockery;

  • Do not stack plates too high. Make piles of no more than 24 pieces.
  • Do not place stacks of crockery too close to one another.
  • Depending on size and shape, three cups can be placed on top of another.
  • Do not stack crockery near the edge of the shelf

The following are reasons why crockery must be stacked properly;

  • To avoid breakages.
  • To give an appealing look to guests.
  • To save space in the shelf.

2.3 STORING PROCEDURES FOR CUTLERY AND CROCKERY (SO 1, AC 4, AC 5)After sorting the cleaned cutlery, store it in drawers lined with a soft cloth.Stainless steel and silver cutlery should always look shiny and bright. If any item still has marks after washing, rinse them in hot water and then polish them with a dry, soft cloth. Always carry cutlery on a tray lined with cloth or serviette.Store silver cutlery in a room or cupboard that is lockable.Keeping storage areas cleanIt is important to keep the storage areas for crockery and cutlery spotlessly clean.

  • Clear any rubbish from the floor of the storage areas
  • Storage shelves for crockery must be washed regularly
  • Keep storage drawers for cutlery free of rubbish, dirt and dust.
  • Wash the storage cupboards for silver cutlery frequently to keep put germs.

2.4 USING AND HANDLING CROCKERY AND CUTLERY (SO 2, AC 1)It is important to know how to handle and use crockery and cutlery. If you know what to do, you will be less likely to hurt yourself or damage the crockery or cutlery.Damaged crockery and cutleryNever use damaged crockery and cutlery because;

  • Damaged cutlery or crockery can injure the guest.
  • Damaged cutlery or crockery can inhibit bacteria that can result in illness and cross contamination.
  • Damaged cutlery or crockery can result in poor guest experience that can impact on customer referral and repeat business.

It is important to handle crockery hygienically and with great care. Like glassware, it can break easily. Here are some guidelines;

  • Carry jugs and cups by their handles
  • Do not heat plates on top of the stove or over a gas flame- they will crack.
  • Do not put your hands on plates. Grip the plate with your thumb on the rim and your first and second fingers underneath.
  • Do not put your fingers on the rims or inside cups, jugs and bowls.

On the other hand, cutlery must be kept spotlessly clean. Carry the knives, forks and spoons by their handles, between your fingers.2.5 DEALING WITH UNEXPECTED PROBLEMS (SO 2, AC 7, AC 8)A number of unexpected situations or challenges can occur during the process of cleaning and handling crockery and cutlery. It is important to know what procedures to follow if the following situations occur;

  • Injury,
  • cracked/chipped plates,
  • out of order dishwasher,
  • No hot water.
  1. Injury

Any injury must be report immediately to the supervisor and the first aid responder. Never try to attend to an injury yourself.

  1. Cracked/chipped plates

Remove all cracked and chipped plates and put them aside. Report the breakages to your manager and request for replacements.

  1. No hot water

Report the problem to your manager. If possible use a boiling water jug to boil the water and use it to clean the crockery and cutlery.

  1. Dishwasher out of order

Report the problem to your manager. If the maintenance will take time and there is no replacement , consider cleaning the cutlery and crockery by hand.

Rebecca Maapola | SayPro Administration ManagerSayProWebsite: www.saypro.onlineCell: 27 (0) 71 240 2557Email: rebeccaStudy and Qualifications www.saypro.online Our Company www.saypro.online

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