SWP-039 Food Proofing and Holding Cabinet Steam Table Safe Work Procedure

Food Proofing and Holding Cabinet Steam Table Safe Work Procedure
Page 1 of 6 / WSHMS-02C-SWP-039
Division: /

RETSD

Analysis By:

Kildonan-East Staff

Date:

/ Jun/24/2013
Department: / Kildonan-East Collegiate /

Supervisor:

Frequency:

/ Hourly

Job Title:

Culinary & Pastry Arts

/ Approved By: /

JSA Number:

/ CPA17

Job Title:

/ Metro C5 Proofing and Holding Cabinet CPA17 / Job Performed By: /

Teacher and or Students

Required Personal Protective Equipment: Chef Jackets, aprons, hair net and chef hat, oven mitt or towel for removing hot trays

GENERAL NOTES: No nail polish, gel nails, jewelry (including watches), cell phones, or music devices allowed in the kitchen. Hair must not be visible outside of the hair net or chef's hat.

When the power switch is on, the blower is always energized, circulating air, and the digital thermometer is alwaysdisplaying the cabinet temperature. When the thermostat senses heat is required, the appropriate indicator will lightand the heater element will begin to produce heat.

Job Safety Analysis:

Step / Description / Hazard / Controls
A / With POWER switch OFF, check that cord is undamaged. Plug into appropriate outlet. / Electric Shock / Do not use if cord is damaged. Lock out and report to instructor.
B / Fill the water pan to 1/2" from the top with clean HOT tap water for Proofing or if moisture is desired for Holding.Check water level every 2 hours and refill with clean HOT tap water as necessary. Waterpan does not have to be filled forHolding. Proofing and Moisture HoldingModule require water pan to be filled ifmoisture control is turned on. / Scald from hot water.
Slip/Fall Hazard from spilled water.
Damage to water pan if not filled and moisture control is on. / Use an appropriate container to transport and fill the water pan.
Clean up any spills immediately and use signage if floor is still wet.
Ensure water is in tray when moisture control is on.

Holding Instructions:

1 / Set Combination Module switch toHOLD.
2 / Set POWER switch to the ON position.
3 / Set TEMPERATURE control to 10.
4 / Set MOISTURE control to 10.
5 / Pre-heat cabinet until desiredtemperature is reached (typical heat-uptime from 72°F (22°C) ambient to 160°F(71°C) is approximately 45 minutes).
6 / Re-set TEMPERATURE control andadjust as necessary to reach thedesired temperature (setting 6-8 typical for 150°F (66°C) to 160°F (71°C)). Refer to instructor for appropriate temperature settings.
Power indicator light will turn on and offas the heat thermostat cycles.
7 / Adjust MOISTURE control to desiredlevel (10 being highest level, 1 lowestlevel, OFF being no heat to the water). Refer to instructor for appropriate moisture settings.
The indicator lights will turn on and off asthe heat and moisture thermostats cycle.
8 / With towel or mitts, stand clear when opening the door. / Steam burns to face and hands. / Use oven mitts or towels to protect hands. Stand clear of opening to protect face.
9 / Transport trays of food using oven mitts or towels and proper lifting techniques. / Burns.
Muscle strain from lifting heavy trays. / Use appropriate hand protection.
Use proper lifting techniques. Get assistance for heavy trays.
10 / Turn OFF when no longer needed.

Proofing Instructions:

1 / Set Combination Module switch toPROOF.
2 / Set POWER switch to the ON position.
3 / Set TEMPERATURE control to 2.
4 / Set MOISTURE control to 10.
5 / Pre-heat cabinet until desired
temperature and humidity is reached(typical heat-up time from 72°F (22°C)ambient to 95°F (35°C) and 95% relativehumidity is approximately 30 minutes).
6 / Adjust settings as necessary to reachthe desired temperature and humiditylevels. Power indicator lights will turnon and off as the heat and moisturethermostats cycle.
7 / Adjust MOISTURE control to desiredlevel (10 being highest level, 1 lowestlevel, OFF being no heat to the water). Theindicator lights will turn on and off as the heat and moisture thermostats cycle.
8 / With towel or mitts, stand clear when opening the door. / Steam burns to face and hands. / Use oven mitts or towels to protect hands. Stand clear of opening to protect face.
9 / Transport trays of food using oven mitts or towels and proper lifting techniques. / Burns.
Muscle strain from lifting heavy trays. / Use appropriate hand protection.
Use proper lifting techniques. Get assistance for heavy trays.
10 / Turn OFF when no longer needed.

Cleaning Instructions:

1 / With POWER switch OFF, unplug the cabinet before cleaning or servicing.
Do not wash the cabinet with a water jet or highpressurewater. / Electric Shock / Unplug cord before cleaning or servicing.
2 / Allow the unit to cool before cleaning. Also,allow the water in the pan to cool before removal. / Burns
3 / Make sure the power cord is NOT hooked onto the cord keeper. Open the door. If there is water in the pan,remove and empty. Remove the module from the cabinet by lifting up the front enough to clear its detent, andthen pull the module away from the cabinet. The power cord slips through the clearance hole at the rear of thecabinet. / Muscle Strain / Use proper lifting techniques.
4 / Remove the slide racks.
5 / Use cleaners in the proper concentrations. Follow the manufacturer’s directions for the cleaning product used. Afterusing any cleaning products, thoroughly rinse all surfaces to remove all residue. / Fumes
Food Contamination / Use proper concentration of cleaning product.
Use appropriate cleaners and rinse thoroughly.
6 / Use a damp cloth or sponge. Mild soap suitable for aluminum is acceptable. Dry with a clean towel. Wipe up spillsas soon as possible and regularly clean the cabinet to avoid staining and difficult to clean conditions. / Slip/Fall / Wipe up any spills immediately.
7 / After cleaning, replace all components. Make sure the slide racks are seated in the hangers correctly. / Tipping/Collapse of Racks
8 / Push the power cord through the plastic snap bushing in the rear of the cabinet and install the module.

AUTHORIZED EMPLOYEE INFORMATION:

ID NUMBER: / LAST NAME: / FIRST NAME: / REMARKS:

JOB HISTORY INFORMATION:

DATE: / REMARKS:

Approval Signature:Date:

Page 1 of 6 Print Date: Jun/25/2013