Section 7
Kitchen
Kitchen Cleaning/Sanitizing policies, Temperature Charts, KP / Dinning Hall
2017 Staff
Handbook
Kitchen Cleaning/Sanitizing Policies
The purpose of this is to give guidance to the proper cleaning and sanitizing of the kitchen and kitchen
ware.
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All persons working in the kitchen must wash their hands after using the restroom.
Any person prepping or serving food shall wash their hands before beginning.
All storage and prep areas are to be kept free of accumulation of dirt and grease.
All surfaces shall be cleaned before and after each use with an approved sanitizing cleaner.
There is to be no eating in the prep room.
Staff is to stay out of the prep room and walk-ins unless they are prepping food along with the
kitchen staff.
The Dish washer temperature shall be a minimum of: wash temps 100 degrees F and final rinse of
180degrees F. Temperatures are to be recorded daily on the provided sheet. Park maintenance
shall be notified if temperatures can not be maintained.
Hand Washed Dishes and pans shall be washed with 100degree F water temperature and have a
2nd rinse with an approved chemical sanitizer.
Dishes and utensils are to be Air Dried and protected from dust and contamination between use.
Refrigerator / Freezers
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The temperatures of all Refrigerators are to be kept below 40 degrees F and Freezers 30 degrees
F. The temperatures are to be recorded daily on the chart provide. Park maintenance shall be
notified if temperatures can not be maintained.
2017
CAMP Temperature Chart
Refrigerator, Freezer, Dishwasher
Dish Washer: minimum100 degrees F wash, / 180 degrees F final rinse.
Refrigerators: Maximum temp 40 degrees F
Freezers Maximum temp 30 degrees F.
2017