CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS

D1.HRS.CL1.03

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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

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Clean and maintain kitchensAssessment for this Unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer/supervisor

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Element 1:Clean kitchen premises

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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

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Purpose of Food Safety Plan (FSP)

FSP Cleaning Schedule

The cleaning schedule will determine:

When EVERYTHING is to be cleaned

How it is to be clean

Who is to clean

How often everything will be cleaned

What chemicals and equipment are to be used when cleaning

Advice on OH&S equipment to be used when using cleaning chemicals

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Identify areas to be cleaned

Areas to be cleaned

Floor of the kitchen

Workbenches fixed and/or mobile

Storerooms, shelving, floor, walls and ceilings

Sinks and food disposal units

Drains, in floors, especially wet areas

Exhaust fans and filters

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Identify areas to be cleaned

Areas to be cleaned

Air conditioning outlets

Light covers

Staff change rooms

Garbage storage areas

Stock receiving areas

Grease traps

Walls

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Select cleaning equipmentTypes of equipment

Mops

Brooms and brushes

Cloths and sponges

Buckets

Protective gloves

Protective face masks

Warning signs

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Select cleaning equipmentTypes of equipment

Garbage receptacles

Vacuum cleaners

Scrubbing machines

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Select cleaning equipment

Personal Protective Equipment

Hand gloves

Eye goggles

Aprons

Footwear

Airways Protection

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Select cleaning equipmentChemicals

Chemicals used for cleaning in food areas

General detergent

Dishwasher detergent

Floor cleaner

Drain cleaner

Bleach

Oven cleaner

Grill cleaner

Sanitisers

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Process of cleaningPrinciples of cleaning

Remove all visible waste from the area to be cleaned.

Apply cleaning agent and allow it to work on the area.

Remove the cleaning agent and restore area to it correct condition

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Implement cleaning proceduresCleaning Schedule Checklists

What?

Who?

When?

With what?

How often?

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Implement cleaning proceduresMaterial safety data sheet (MSDS)

A material safety data sheet (MSDS) is an important aspect of occupational safety and health:

What information is contained within a MSDS?

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Implement cleaning proceduresMaterial safety data sheet (MSDS)

Physical data

Toxicity or potential hazards

Health effects

Procedures for safe use

First aid

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Implement cleaning procedures

Material safety data sheet (MSDS)

Reactivity

Storage

Disposal

Protective equipment

Spill-handling procedures

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Cleaning steps

Workbenches

Remove any materials that are visible

Wash with hot water with detergent

Hot water is to soften any fats and the detergent will

help remove the fats

Scour with cloth or fibrous material to

break up debris that is adhered to surface

Rinse with hot water

Allow surface to air dry

Apply sanitiser and use to manufacturers’

instruction on MSDS sheet Slide 18

Cleaning stepsUtensils

Cooks knives

Chopping boards

Stainless steel bowls

Pots

Pans

Plates

Platters

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Cleaning stepsFloors

These will need to be cleaned on a daily basis.

Basic cleaning will be sweeping once or twice a day.

Floors in food production will have to be cleaned more regularly

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Cleaning stepsStorage areas

Cool storage - refrigeration

Freezer Storage

Dry stores

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Cleaning stepsSinks

Hand washing sinks

Food washing sinks

General purpose cleaning sinks

Floor washing sink

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Cleaning stepsDrains

Covers removed

Washed and sanitised

Any trapped debris removed before cleaning

If drains are cleaned on regular basis there is no need to dry them

They will air dry

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Cleaning stepsWalls of food production areas

These will need to be cleaned as needed

Cleaned on a weekly or fortnightly basis as stated in FSP

Higher than this can be cleaned on a 3 month cycle or as needed

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Cleaning stepsAir filters and vents

Over stoves and ovens

Air conditioning

Air flow vents in walls

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Cleaning stepsStaff change rooms

While this is not as higher priority as the food production area it is still an area that needs to be checked and cleaned regularly, daily

Staff might leave food there

Possible infestation of pests of some type

Smells tend to build

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Cleaning stepsGarbage bins and Garbage storage areas

Use plastic liners

Wash bins every time they are emptied

Cleaned on a daily basis

Allowed to air dry

Relined with clean plastic liner

Lid replaced

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Cleaning instructionsWork Instruction or Job Safety Analysis Sheets

A Work Instruction (WI), Job Safety Analysis (JSA) or SOP (Standard Operating Procedure) may be provided by the employer to assist in cleaning and in the application of chemicals:

What information is provided?

Where can these sheets be accessed?

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Additional cleaning requiredBreakages

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.

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Store cleaning itemsCondition

Clean ready for later use

Position

Close to the kitchen

Responsibility

Last person to use

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Store cleaning chemicalsCondition

Secured in container it was delivered

Position

Chemical storage area

Sealed

Responsibility

Last person to use

Slide 31

Store cleaning chemicalsGeneral storage conditions

Keep in a storeroom away from other products

A register should be maintained to record items

The store room must be well lit and ventilated

The room should only be used for storing chemicals

Heavy containers must be stored on lower shelves

Keep containers well sealed and labelled

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Store cleaning chemicalsGeneral storage conditions

Have MSDS and first aid directions posted in the area

First aid resources to support possible treatment requirements

Keep away from a naked flame or excessive heat

Product usage charts should be close to the chemicals for easy and clear reference purposes

Instructions for safe chemical handling must be poste

Necessary PPE should be present

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Store cleaning chemicalsGeneral storage conditions

Never store chemicals or cleaning agents in food containers

Never store chemicals with food

Do not allow customers to come into contact with chemicals

Never mix chemicals together

Ensure measuring devices for chemicals are not used for any other purpose.

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Emergency first aid proceduresEmergency first aid procedures may include:

Notifying internal first aid officers of emergencies

Contacting external emergency services for assistance

Administering basic first aid for minor cuts, bruises, abrasions, burns and scalds

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Emergency first aid proceduresAdditional requirements:

Material Safety Data Sheets

Internal First Aid officers

Correct use and storage of chemicals

Applying appropriate first aid measures in emergency situations

International language signage

Photo signage and instructions

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Emergency first aid kitCondition

Fully stocked

Position

Easy access to staff

Responsibility

Enterprise

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Work projects: Clean kitchen PremisesSummary:

Identify Areas to be cleaned

Cleaning utensils to be used

Chemicals to be used

Cleaning procedures

Additional cleaning

Store cleaning equipment

Emergency First Aid

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Element 2:Clean and maintain kitchen equipment and utensils

Slide 39

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

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Identify equipment cleaning needsGeneral cleaning requirements

Follow manufacturer’s instructions in relation to using chemicals on the equipment

Follow manufacturer’s instructions when cleaning their equipment

Pay attention to the job

Don’t cause any damage to anything being cleaned

Slide 41

Cleaning and sanitation What is the difference between cleaning and

sanitising?

What do the customers expect?

What does your Food Safety Plan state?

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Cleaning and sanitationCleaning

Removal of visible dirt and debris (including rust) either from crockery, cutlery, glasses, equipment or

Removal of odour

Sanitation

Killing of microbes using either hot water or chemicals

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Cleaning utensilsFree from foreign matter

Free from visible matter

Bacteria reduced to safe level

Dry to touch

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Cleaning proceduresWhat 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

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Select appropriate utensils for cleaning

Kitchen items to be cleaned

Crockery

Glassware

Cutlery

Utensils

Pots, pans and other dishes

Containers

Chopping boards

Knives

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Select cleaning chemicals

Types of cleaning chemicals

General detergent

Dishwasher detergent

Floor cleaner

Drain cleaner

Bleach

Oven and Grill cleaner

Sanitisers

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Cleaning procedures

Cleaning procedures for a kitchen

Once items to be cleaned are identified and the correct cleaning items and chemicals are selected, it is now time to start cleaning.

What policies and procedures must apply?

What standards of cleaning exist?

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Cleaning procedures

General standards of cleanliness

A food business must ensure the following equipment is in a clean and sanitary condition:

Eating and drinking utensils

The food contact surfaces of equipment

General area

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Cleaning procedures

A ‘clean and sanitary condition’ means a surface or utensil:

Is clean

Has had applied to it heat or chemicals

The number of micro-organisms on the surface or utensil has been reduced to a level that:

Does not compromise the safety of the food

Does not permit the transmission of infectious disease

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Cleaning procedures

No accumulation of:

Garbage, except in garbage containers

Recycled matter, except in containers

Food waste

Dirt

Grease; or

Other visible matter

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Cleaning procedures

Food premises must be kept clean to:

Minimise the likelihood of food becoming contaminated

Discourage pests

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Food Safety Plans

Food Safety Plans

Why is it important to have a Food Safety Plan?

What information should be included?

How can they be accessed by staff?

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Cleaning and hazard checklists

Using cleaning and hazard checklists

A list of hazards that are likely to occur when performing cleaning tasks

An aid for understanding safety/hazard assessments

Is not a comprehensive list for all cleaning tasks

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Storing cleaned equipmentEquipment storage:

Must be clean

Must be dry

Store so it cannot be contaminated

Protect from contamination

Ready for use next time

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Storing cleaned equipmentImportance of keeping items dry

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

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Store cleaning equipment after useSafe storage

Specific area for storing

Will be there when required

Clean before storing

Will be clean ready for use

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Store cleaning chemicalsStore chemicals separately

Store safely

Secure area

Well ventilated

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Follow first aid proceduresCleaning related injuries

Slips on wet floors

Burns from hot equipment

Skin burns by contact to skin by cleaning chemical

Chemical burns internally caused by breathing in fumes from cleaners and solvents

Falling equipment that has not been stored properly

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Follow first aid proceduresProcedure to follow when aiding a person who has been injured

Look before you do anything, do not put yourself in harm’s way

Make sure what has caused the injury is isolated or the injured person can be moved away from cause of injury

Administer basic first aid

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Follow first aid proceduresAdministering basic first aid for minor cuts, bruises, abrasions, burns and scalds

What are basic first aid procedures for:

Minor cuts

Major Cuts

Burns and Scalds

Bruises from falls

Abrasions

Chemical burns on skin

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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

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Element 3:Perform basic maintenance on kitchen equipment, utensils and premises

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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

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Basic premise maintenanceBasic premises maintenance

Tightening loose fittings

Replacing minor items that are damaged or pose risk

Replacing light globes, tubes, starters and covers, as required

Replacing torn or damaged fly screens

Taking short-term remedial action to prevent a dangerous or sub-standard situation, from worsening

Contacting the relevant person/department to effect professional repairs

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Basic premise maintenanceRoutine /preventative maintenance

Why is this important?

What activities can be undertaken?

Who should do this?

When should it be done?

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Basic premise maintenanceRoutine /preventative maintenance

Wiping down and cleaning surfaces

Washing and rinsing of items

Sanitising items

Drying items out

Dismantling and reassembling items correctly

Emptying items

Changing filters

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Identifying maintenance requirementsIdentifying items needing maintenance

How can you identify if items need maintenance?

What should you do with these items?

How do you report the need for maintenance?

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Handling maintenance requirementsHandling items needing maintenance

Equipment should be removed from service as soon as a fault has been identified

Equipment should be labelled clearly and obviously ‘Out of Service’

Equipment should be stored in the appropriate ‘Out of Service’ area

Appropriate ‘Report Fault’ paperwork should be completed

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Perform basic maintenance on kitchen equipment, utensils and premises

Summary:

Perform basic premises maintenance

Equipment basic maintenance activities

Report maintenance requirements

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Element 4:Handle waste and laundry requirements

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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

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Dispose of internal wasteDefine internal waste:

Food

Chemical

Fats and oils

Liquid waste

Paper waste

Plastic waste

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Dispose of internal wasteDefine internal waste:

Organic waste

Waste that will break down in landfill

Food

Paper waste

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Dispose of internal wasteDefine internal waste:

Non Organic waste

Will not decompose on land fill:

Chemical

Fats and oils

Plastic waste

Aluminum cans

Glass bottles

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Dispose of internal wasteRefuse, reduce, recycle

‘Reuse’ encourages the use of a product more than once before it is discarded

‘Reduce’ ask people to generate less waste by thinking more about what they buy and what they use

‘Recycle’ suggests that products can be re-made into something else

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Dispose of internal wasteRecycle

Organic waste

Non Organic waste

Separate into specific containers:

Chemical

Fats and oils

Plastic waste

Aluminum cans

Glass bottles

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Dispose of internal wasteRecycle

Organic waste

Anything that will decompose:

Food products

Paper products wrapping

Dirt off the floor

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Maintain waste disposal areaWaste disposal areas:

Garbage areas

Refrigerated garbage areas

Garbage chutes

Bins, hoppers, garbage chutes

Compacter systems

All must be cleaned on regular, DAILY, basis.

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Maintain waste disposal areaManagement of waste disposal areas

Adequately contain the volume and type of garbage and recyclable matter on the food premises

Enclose the garbage or recyclable matter to keep pests and animals away from it

Areas are designed and constructed so that they may be easily and effectively cleaned

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Disposing of food

Handling food for disposal

A food business must ensure that food for disposal is held and kept separate until it is:

Destroyed

Used for purposes other than human consumption

Returned to its supplier

Further processed in a way that ensures its safety and suitability; or

Ascertained to be safe and suitable

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Disposing of chemicalsDisposing of cleaning chemicals

Chemicals have become dated

Containers have lost their labels and you don’t know what’s inside

You change suppliers and elect to start this new relationship

You decide to discontinue using a certain product

There has been a spill and you need to get rid of the product that has been cleaned up

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Disposing of chemicalsDisposing of cleaning chemicals

This disposal of chemicals must be done safely and according to environmental conditions.

This means:

Cleaning chemicals must not be poured down the sink/gully trap

Cleaning chemicals must not be thrown out with normal rubbish

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Manage dirty linen and processMay include:

Kitchen Uniforms

Kitchen cleaning cloths

Table linen

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Manage dirty linen and processProcesses may include:

Sorting

Notifying laundry

Transporting

Returning clean linen

Checking returned linen

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Handle waste and linenSummary:

Internal waste:

Separate

Recycle

Waste disposal area:

Tidy

Clean

Dirty linen:

Manage

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