CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS

D1.HRS.CL1.03

Slide 1

Clean and maintain kitchen equipment and utensilsElements

1. Clean kitchen premises

2. Clean and maintain equipment and utensils

3. Perform basic maintenance on kitchen equipment utensils and premises

4. Handle waste and laundry requirements

Slide 2

Clean and maintain kitchens

Assessment for this Unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer/supervisor

Slide 3

Clean Kitchen Premises

1.1 Identify the areas that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified area

1.2 Select appropriate cleaning utensils and chemicals

1.3 Implement cleaning procedures in accordance with enterprise and legislated requirements

1.4 Identify and address cleaning and sanitizing needs that arise in addition to scheduled cleaning requirements

1.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed

1.6 Follow emergency first aid procedures in the event of a cleaning-related incident or accident

Slide 4

Identify areas to be cleaned

Workspace

Storage space

Customer areas

Outside of the premises

Walls

Ceiling

Floors

Fittings

Slide 5

Identify areas to be cleaned

Workspace: Benches and shelving

Storage space: Food and chemical storage

Outside of the premises: Where the garbage is stored

Walls: All walls get dirty from impurities in the air

Ceiling: Ceilings get dirty from impurities in the air

Floors: if the floors were not cleaned soon we can touch the ceiling

Fittings: Impurities from the air settle in form of dust and grease

Slide 6

Select cleaning utensils

Equipment used in the cleaning process

Large

Small

Consumables

Skill level of the staff

Slide 7

Select cleaning utensils

Equipment used in the cleaning process

Large

Sweeping machines

Floor washing machines

Steam cleaners

Pressure sprays

Slide 8

Select cleaning utensils

Equipment used in the cleaning process

Small

Floor brooms

Mops

Buckets

Squeegees

Slide 9

Select cleaning utensils

Equipment used in the cleaning process

Consumables

Cleaning cloths

Scourers

Sponges

Paper towels

Slide 10

Select cleaning utensils

Equipment used in the cleaning process

Skill level of the staff

Staff training

Size of equipment

Skill required to handle machinery

Cost of training

Slide 11

Select cleaning chemicals

Type of cleaning

Must be suited to cleaning to be done

Storage Requirements

Stored away from food production area

Slide 12

Select cleaning chemicals

Handling requirements

Occupational Health and Safety (OH&S)

Protection requirements

Hand gloves

Eye goggles

Aprons

Footwear

Airways Protection.

Slide 13

Implement cleaning procedures

Standard of cleanliness required

Food Safety Plan

Customer expectations

Skill of the staff

Cost of training

Hygiene regulations

Legislative requirements

Food Safety plan

Slide 14

Implement cleaning procedures

Food Safety plan

Cleaning Schedule

What?

Who?

When?

With what?

How often?

Slide 15

Process of cleaning

Time of the year

Who?

What ?

When?

How many times?

Protection

Customers

Staff

Slide 16

Additional cleaning required

Breakages

Unexpected and not part of cleaning schedule

Immediate response required

Spillages

Unexpected and not part of cleaning schedule

Immediate response required

Allowances have to be made to all schedules for the unexpected.

Slide 17

Store cleaning items

Condition

Clean ready for later use

Position

Close to the kitchen

Responsibility

Last person to use

Slide 18

Store cleaning chemicals

Condition

Secured in container it was delivered

Position

Chemical storage area

Sealed

Responsibility

Last person to use

Slide 19

Emergency first aid

Condition

Fully stocked

Position

Easy access to staff

Responsibility

Enterprise

Slide 20

Work projects: Clean kitchen Premises

Summary:

Identify Areas to be cleaned

Cleaning utensils to be used

Chemicals to be used

Cleaning procedures

Additional cleaning

Store cleaning equipment

Emergency First Aid

Slide 21

Clean and maintain kitchen equipment and utensils 2.1 Identify the equipment and utensils that may require

cleaning in a kitchen premises environment and the frequency of cleaning for each identified item

2.2 Select appropriate cleaning utensils and chemicals

2.3 Implement cleaning procedures in accordance with enterprise and legislated requirements

2.4 Store and protect equipment and utensils that have been cleaned ready for future use

2.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed

2.6 Follow emergency first aid procedures in the event of a cleaning-related incident or accident

Slide 22

Identify equipment cleaning needs

What equipment is in the establishment?

How does it work?

How does it come apart?

How often is it used?

Slide 23

Define cleaning

What is clean?

Define!

What do the customers expect?

What does your Food Safety Plan state?

Slide 24

Cleaning utensils defined

Free from foreign matter

Free from visible matter

Bacteria reduced to safe level

Dry to touch

Slide 25

Select appropriate utensils for cleaning

What needs to be cleaned?

Where is it?

When can it be cleaned?

Who is to clean?

Slide 26

Select appropriate utensils for cleaning

Floor Space

Large expanse

Small area

Person to use to sweep and mop

Advantages

Disadvantages

Machine to sweep and mop

Advantages

Disadvantages

Slide 27

Select appropriate utensils for cleaning

Mopping the floor

Large expanse

Mopping by hand

Small mop?

Large mop?

What is the most efficient to use?

What is the easiest to use?

Slide 28

Select appropriate chemicals for cleaning

Cleaning dishes

Cleaning floors

Cleaning windows

Cleaning grills

Slide 29

Cleaning procedures

What is to be cleaned?

When can it be cleaned?

What equipment is needed for cleaning?

Alternatives?

Everything cannot be cleaned at same time

Map out cleaning plan in Food Safety Plan

Slide 30

Store equipment and protect

Equipment storage:

Must be clean

Must be dry

Store so it cannot be contaminated

Protect from contamination

Ready for use next time

Slide 31

Equipment storage after cleaning

Must be clean:

Define clean

No food particles still attached

No grease feeling

Rinse

Sanitise

Slide 32

Equipment Storage after cleaning

Dry before storing

All equipment must be dry before being placed in storage

Moisture encourages bacteria to thrive

Bowls turn upside down

Dust does not settle on food surface

Slide 33

Store cleaning equipment after use

Safe storage

Specific area for storing

Will be there when required

Clean before storing

Will be clean ready for use

Slide 34

Store cleaning chemicals

Store chemicals separately

Store safely

Secure area

Well ventilated

Slide 35

Store cleaning chemicals

MSDS??

Material Safety Data Sheet

Every Chemical

Every MSDS

First Aid for chemical burn procedures?

Who knows?

EVERYBODY should know.

Slide 36

Clean and maintain kitchen equipment and utensilsSummary:

Identify what has to be cleaned and when

Select cleaning utensils and chemicals

Implement cleaning procedures

Store cleaned equipment

Store cleaning items

Emergency first aid

Slide 37

Perform basic maintenance on kitchen equipment, utensils and premises

Performance Criteria

3.1 Perform basic premises maintenance activities as necessary

3.2 Perform basic maintenance activities on equipment and utensils as needed

3.3 Report maintenance requirements that cannot be satisfactorily addressed

Slide 38

Basic premise maintenance

Condition of floor

Any broken tiles

Condition of walls

Cracks in walls

Able to be cleaned

Condition of ceiling

Any ceiling sections falling in

Slide 39

Basic equipment maintenance

Loose nuts and screws

Are they all there?

Tighten?

Clean filters on vacuum cleaners

Regular cleaning make efficient operation

Slide 40

Report maintenance requirements

Regular maintenance

Efficient operations

Cost efficient

Long term benefits

Expense reduction

Slide 41

Perform basic maintenance on kitchen equipment, utensils and premises

Summary:

Perform basic premises maintenance

Equipment basic maintenance activities

Report maintenance requirements

Slide 42

Handle waste and laundry requirements

Performance criteria:

4.1 Dispose of internal waste in accordance with enterprise and legislated requirements

4.2 Maintain waste disposal area in a clean and sanitary condition

4.3 Gather dirty linen from kitchen and associated departments and process dirty linen

Slide 43

Dispose of internal waste

Define internal waste:

Food

Chemical

Fats and oils

Liquid waste

Paper waste

Plastic waste

Slide 44

Dispose of internal waste

Define internal waste:

Organic waste

Waste that will break down in landfill

Food

Paper waste

Slide 45

Dispose of internal waste

Define internal waste:

Non Organic waste

Will not decompose on land fill:

Chemical

Fats and oils

Plastic waste

Aluminum cans

Glass bottles

Slide 46

Dispose of internal waste

Recycle

Organic waste

Non Organic waste

Separate into specific containers:

Chemical

Fats and oils

Plastic waste

Aluminum cans

Glass bottles Slide 47

Dispose of internal waste

Recycle

Organic waste

Anything that will decompose:

Food products

Paper products wrapping

Dirt off the floor

Slide 48

Maintain waste disposal area

Waste disposal areas:

Garbage areas

Refrigerated garbage areas

Garbage chutes

Bins, hoppers, garbage chutes

Compacter systems.

All must be cleaned on regular, DAILY, basis.

Slide 49

Manage dirty linen and process

May include:

Kitchen Uniforms

Kitchen cleaning cloths

Table linen.

Slide 50

Manage dirty linen and process

Processes may include:

Sorting

Notifying laundry

Transporting

Returning clean linen

Checking returned linen.

Slide 51

Handle waste and linen

Summary:

Internal waste

Separate

Recycle

Waste disposal area

Tidy

Clean

Dirty linen

Manage. Slide 52