The objective of the outline below is to demonstrate, step by step, the procedure that will be followed to ensure safe and high quality steam cleaning and sanitizing of commercial kitchens.

• The operating staff are fully prepared for the cleaning and sanitizing work in terms of training and experience, knowledge, skills and aptitude.
• The operator of the machine is a trained technician who understands steam pressure control, level of steam emission, and managing degreasing heavy build-ups and attending to difficult-to-access crannies and corners
• Our staff are OH & S trained and have the skills to identify hazards and take corrective action
• All Healthy Kitchen staff are educated in Food Safety Awareness

Healthy Kitchen staff is instructed in the following practice:

• To follow all the pre-cleaning and post-cleaning procedures
• Maintain regular vehicle cleaning practice
• Ensure that steam machine and attachments are cleaned and are in excellent operational order
• Use only Healthy Kitchen sanitizer as instructed
• See that all appropriate equipments, materials and products are at hand for work operation.
• Steam machine and all fittings are steam cleaned and sanitized end of each operation.

• The technicians will have clean hands, wear Healthy Kitchen uniform and approved hair nets, goggles and disposable gloves .
• Using the steam through the brush head, external of all fittings and equipment will be scrub cleaned, including wall surfaces and floors under the equipments and benches.
• In between operations any dirt and food debris that is dislodged remove from surfaces will be vacuumed, collected in a dust pan and surfaces wipe cleaned.
• The approved Healthy Kitchen food grade degreaser will be utilized and special attention will be given where there are heavy build -ups and oil smudges, as well as difficult-to-reach areas.

After steam cleaning, all surfaces will be wiped-clean in order to remove any moisture and residues.

The entire kitchen will then be processed using Healthy Kitchen food grade quad sanitizer.

Staff Operational Checklist will be completed and signed, and delivered to the Kitchen Owner/ Manager.