clean and maintain kitchen equipment and utensils
TRANSCRIPT
Clean and maintain kitchen equipment
and utensils
D1.HRS.CL1.03
Trainee Manual
Clean and maintain
kitchen equipment and
utensils
D1.HRS.CL1.03
Trainee Manual
Project Base
William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Gary Blackburn Project Manager: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut, Kaly Quach
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute.
Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: TM_Clean_&_maintain_kitchen_equip_&_utensils_FN_140114
© ASEAN 2013 Trainee Manual
Clean and maintain kitchen equipment and utensils
Table of Contents
Introduction to trainee manual ........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Clean kitchen premises ................................................................................... 9
Element 2: Clean and maintain kitchen equipment and utensils ...................................... 41
Element 3: Perform basic maintenance on kitchen equipment, utensils and premises .... 61
Element 4: Handle waste and laundry requirements ....................................................... 67
Presentation of written work ............................................................................................ 79
Recommended reading ................................................................................................... 81
Trainee evaluation sheet ................................................................................................. 83
Trainee Self-Assessment Checklist ................................................................................. 85
© ASEAN 2013 Trainee Manual Clean and maintain kitchen equipment and utensils
Introduction to trainee manual
© ASEAN 2013 Trainee Manual
Clean and maintain kitchen equipment and utensils 1
Introduction to trainee manual
To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.
The ‘toolbox’ consists of three elements:
A Trainee Manual for you to read and study at home or in class
A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice
An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.
The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees’ chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:
Housekeeping
Food Production
Food and Beverage Service
Introduction to trainee manual
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© ASEAN 2013 Trainee Manual Clean and maintain kitchen equipment and utensils
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.
Unit descriptor
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Unit descriptor
Clean and maintain kitchen equipment and utensils
This unit deals with the skills and knowledge required to Clean and maintain kitchen equipment and utensils in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HRS.CL1.03
Nominal Hours:
20 hours
Element 1: Clean kitchen premises
Performance Criteria
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 sanitising 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
Element 2: Clean and maintain kitchen equipment and utensils
Performance Criteria
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
Unit descriptor
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Element 3: 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 necessary
3.3 Report maintenance requirements that cannot be satisfactorily addressed
Element 4: 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
Assessment matrix
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Clean and maintain kitchen equipment and utensils 5
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance – Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.
Work
Projects
Written
Questions
Oral
Questions
Element 1: 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
1.1 1, 2, 3 1
1.2 Select appropriate cleaning utensils and chemicals
1.2 4, 5 2
1.3 Implement cleaning procedures in accordance with enterprise and legislated requirements
1.3 6, 7 3
1.4 Identify and address cleaning and sanitising needs that arise in addition to scheduled cleaning requirements
1.4 8, 9 4
1.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed
1.5 10, 11 5
1.6 Follow emergency first aid procedures in the event of a cleaning-related incident or accident
1.6 12, 13 6
Element 2: 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
2.1 14, 15 7
2.2 Select appropriate cleaning utensils and chemicals
2.2 16, 17 8
2.3 Implement cleaning procedures in accordance with enterprise and legislated requirements
2.3 18, 19 9
Assessment matrix
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Work
Projects
Written
Questions
Oral
Questions
2.4 Store and protect equipment and utensils that have been cleaned ready for future use
- 20 10
2.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed
2.4 21 11
Element 3: Perform basic maintenance on kitchen equipment, utensils and premises
3.1 Perform basic premises maintenance activities as necessary
3.1 23 12
3.2 Perform basic maintenance activities on equipment and utensils as necessary
3.2 24 13
3.3 Report maintenance requirements that cannot be satisfactorily addressed
3.3 25 14
Element 4: Handle waste and laundry requirements
4.1 Dispose of internal waste in accordance with enterprise and legislated requirements
4.1 26 15
4.2 Maintain waste disposal area in a clean and sanitary condition
4.2 27 16
4.3 Gather dirty linen from kitchen and associated departments and process dirty linen
4.3 28 17
Glossary
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Clean and maintain kitchen equipment and utensils 7
Glossary
Term Explanation
Bleach Sodium hypochlorite used in diluted solution in water is used to sanitise and clean kitchen areas and surfaces
Cleaning cloth Cloth that is used just for cleaning. Not to be used for food production
Cleaning equipment Any piece of equipment designed for the specific use of cleaning including vacuum cleaners, mops etc.
Cleaning Schedule
A plan to schedule cleaning of all equipment and utensils within the premises used to produce food. Also states when to clean the building and surrounds where the food production is carried out
Cleaning utensils Small pieces of equipment, like brooms, scourers, scrubbing brushes, mops, buckets
Detergent Specific liquids, sprays, powders etc. used in the process of cleaning
Kitchen Equipment Large equipment used to cook food like stoves, cool rooms, normally fixed in place
Kitchen utensils Small utensils used in the kitchen for food production, spoons, knives, ladles
Legislation Pieces of law or regulations
MSDS Material Safety Data Sheet
Production area Where food is processed for human consumption
Personal Protection Equipment
(PPE)
Personal Protection Equipment
Gloves, face masks, eye protection, aprons, hats: clothing or apparel that protects person from harm while using harsh chemicals
Sanitise To make clean, remove bacteria to safe level
Storage area Where food is stored prior to processing and after processing
Waste disposal Removal of rubbish from food production area
Glossary
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Element 1: Clean kitchen premises
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Clean and maintain kitchen equipment and utensils 9
Element 1:
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
Introduction
Cleanliness in the kitchen environment is imperative.
When the public enter restaurants it is the cleanliness that is first noted. Places the public cannot see are just as important as the places that can be seen.
Modern practice is all based around the Food Safety Plan (FSP). No food premises should operate without have a FSP.
In your FSP will be a 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.
What areas in the kitchen might need to be cleaned?
Floor of the kitchen
Workbenches fixed and/or mobile
Storerooms, shelving, floor, walls and ceilings:
Dry store
Cool room
Freezer
Chemical stores
Sinks and food disposal units
Drains, in floors, especially wet areas
Exhaust fans and filters
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Air conditioning outlets
Light covers
Staff change rooms
Garbage storage areas
Stock receiving areas
Grease traps
Walls.
How many areas can you identify within your establishment that need to be
cleaned?
How often are they cleaned?
Who cleans them?
What do they use to clean them?
Are any chemicals used to clean these areas?
What safety precautions need to be taken when using these chemicals?
How are these areas cleaned?
1.2 Select appropriate cleaning utensils and
chemicals
Type of surfaces that may need to be cleaned
Given the wide variety of establishments that comprise the hospitality and tourism industries it is to be expected that the range of different surfaces that may need to be cleaned is extremely diverse.
The types of kitchen surfaces that may have to be cleaned are:
Floors:
Tiles
Concrete
Vinyl
Rubber
Walls and ceilings:
Painted
Tiles
Fixtures and fittings:
Stainless steel
Plastic
Ceramic
Glass
Essentially, the surface to be cleaned and the nature of the cleaning to be done will determine what is to be used: a spill of red wine on marble tiles will require a different approach (and equipment) from blood on carpet, or broken glass on wood.
The best surface to use in the kitchen is ones that are impervious to liquids or water.
Element 1: Clean kitchen premises
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Selecting equipment
The type of cleaning equipment found in businesses will vary.
Some premises have just the basics – many establishments will have only ‘domestic’ cleaning equipment (that is, suitable for homes) rather than commercial or industrial cleaning equipment.
Generally, commercial or industrial equipment is better because it is:
Sturdier
Larger capacity
Fitted with larger electric motors (where applicable).
Other places boast an extensive range of the latest cleaning equipment with the ‘correct’ item for every cleaning job that needs doing.
The cleaning storeroom
Cleaning equipment is usually kept in a special dedicated storage area – this may be a purpose-built cleaning storeroom where equipment, utensils, cleaning chemicals and protective clothing is kept.
Alternatively, equipment may be kept in an assortment of cupboards or other locations around the premises as space allows.
What equipment may be involved in cleaning?
The following gives a representative list of the cleaning equipment that the majority of properties will use.
Specialist equipment will be used where special situations exist – for example, a property with a large outside area may have a motorised cleaner that is not necessary in a small travel agency that only has internal areas that require cleaning.
Mops
Mops are generally made from cotton or cotton/polyester blends.
The main types of mops are:
Kitchen Washing mops: to wash floor surfaces or apply sealant to floors that have been stripped and need to be re-sealed
Outside kitchen mop: some dining areas may have tiled floors so you would not use the same mop here as you would in the kitchen.
Brooms and brushes
Brooms and brushes can be made from a variety of materials, ranging from straw to a synthetic coarse bristle-like material.
Their purpose is to remove dust, dirt and grime from surfaces.
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© ASEAN 203 Trainee Manual Clean and maintain kitchen equipment and utensils
They can come in all sizes and shapes, depending on the purpose they were designed for.
They should be sufficient in number and variety as required for the cleaning task or as dictated by the establishment: they must be clean, and sufficiently bristled.
The most common types of brooms and brushes are:
Scrubbing brush
Sink brush
Toilet brush.
Not all premises will require all types of brooms – it will depend on the facilities and areas to be cleaned.
A standard item is a dust pan and brush set for cleaning up small spills etc.
Cloths and sponges
Cloths and sponges are used to clean a variety of surfaces.
Sponges are used for damp cleaning needs and cloths are used for cleaning, polishing and dusting:
They can be made from a variety of materials, but are generally lint-free
They are used with a cleaning agent
Some cloths are made from material and some are disposable/paper-based.
Buckets
Buckets can come in a variety of shapes, sizes and styles and are generally made from either galvanised steel or plastic.
Some buckets have wheels for ease of mobility: others only have a handle. Buckets are used to hold water and cleaning agents:
Mop buckets feature rollers to remove excess water from the mop head prior to use.
Cleaning equipment also normally includes some smaller plastic bucket-type containers used to hold cleaning materials, cloths, and chemicals etc. which are and used to carry items around and into rooms.
Protective gloves
A good supply of disposable gloves should be available to every cleaner: specific house requirements in relation to individual Occupational Health and Safety (OHS) issues may require other, more substantial protective clothing (including other types of gloves) to be worn:
It is standard procedure in all premises that cleaning staff wear protective gloves when cleaning or handling chemicals.
Your cleaning uniform is also regarded as ‘protective clothing’.
Element 1: Clean kitchen premises
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Protective face masks
Face masks will be necessary when using cleaning chemical on grill tops and oven cleaning procedures:
When cleaning these types of equipment there should also be well ventilated such as turn the extraction system in system on full power
This will draw the fumes outside the work area and minimise the inhalation of fumes.
Warning signs
These are safety signs used when a public area is being cleaned (to warn customers of the danger) or when nominated back-of-house areas are being cleaned (to warn staff, delivery drivers, repair people who are on the premises).
It may be standard procedures that they are displayed whenever cleaning duties are being undertaken, regardless of location and regardless of the type of cleaning.
Garbage receptacles
Nearly all cleaning tasks will require you to gather and dispose of debris, rubbish, waste etc so most cleaning tasks will necessitate the use of some form of waste receptacle.
The ‘receptacle’ may be:
A solid item –such as a bin
A disposable plastic bag – usually heavy-duty
A bin liner placed inside a garbage receptacle that is built-in to a cleaning trolley
Any ‘bins’ need to be cleaned so as to maintain the ‘clean’ image that every business wants to project – just because they are bins doesn’t allow you to let them get, or use them when they are dirty.
Electrically-powered equipment
The majority of businesses use either industrial or commercial cleaning equipment, but the use of domestic items is also common.
Industrial or commercial items have stronger motors, larger capacities, are more sturdily built.
Vacuum cleaners
Vacuum cleaners are available in wet or dry types. Dry vacuum cleaners can only be used on dry surfaces and to suck up dry material and not liquids.
Wet vacuum cleaners are designed to suck up liquid spills and are ideal for cleaning floors in kitchen and emergency clean up of spilt milk.
Double-check that the vacuum cleaner you intend using is designated as a ‘wet’ vacuum cleaner before using it on liquids: some vacuum cleaners are dual-purpose and can be used on wet or dry surfaces.
Scrubbing machines
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© ASEAN 203 Trainee Manual Clean and maintain kitchen equipment and utensils
Scrubbing machines can be used to remove debris from hard surfaces (such as tiles, or concrete), sealed floors, carpet and other areas such as escalators, entrance matting and travelators.
Manufacturers Instruction
All cleaning equipment or utensils must be used safely and according to manufacturer’s instructions.
The correct operation of cleaning equipment:
Avoids injury to the operator
Prolongs the life of the cleaning item
Achieves a better cleaning outcome.
Protective equipment
Goggles for Eye Protection
When using oven and grill cleaners it is advisable to be wearing eye protection. All MSDS will include information on eye protection to protect against splatter of the cleaning chemical.
Face Masks
When using oven and grill cleaners it is advisable to be wearing face masks for protection of the airways.
Fumes that are breathed in as cleaning is carried out with chemical that give off gaseous vapours can be harmful to the long term health of the user.
Again, look at MSDS for guidance.
Chemicals
Chemicals used for cleaning in food areas
General detergent
Dishwasher detergent
Floor cleaner
Drain cleaner
Bleach
Oven cleaner
Grill cleaner
Sanitisers.
All of this will have special requirements and some will have very Specific Instructions on how to use them.
Element 1: Clean kitchen premises
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1.3 Implement cleaning procedures in accordance
with enterprise and legislated requirements
Introduction
Food Safety plan will identify what cleaning that needs to be done and when.
Enterprise and legislated requirements will relate to:
Understanding and implementation of the food safety plan/program for the premises
Implementation of workplace cleaning rosters, schedules and cleaning sheets
Details of policies and procedures of the host enterprise.
Details of the statutory requirements of the legislation of the host country in regard to the safety and hygiene of food premises, and environmental concerns relating to waste disposal especially of food waste, fats and oils and chemical agents.
Part of the role of cleaning and maintaining kitchen premises may be to sort waste and dispose of it according to hygiene regulations, enterprise practices and procedures, and environmental considerations.
Process of cleaning
Remove all visible waste from the area to be cleaned
This is to make it easier to clean. Once you add water to an area then anything that is there becomes redundant and will not be able to be used in the future.
Apply cleaning agent and allow it to work on
the area
This may be just hot soapy water or a cleaning chemical that needs to ‘sit’ to give time for its properties to be effective.
Remove the cleaning agent and restore area
to it correct condition
In the kitchen this may require you to rinse detergent off bench and allow to air dry before adding the sanitiser.
All processes must have a start point and a finish point.
Then process must meet local food safety requirements as well as environmental standards.
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CLEANING SCHEDULE CHECKLIST
Date: Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week)
# Item M T W Th F S S
Benches and Sinks
Utensils, cutlery and crockery
Rubbish bins
Tidy fridge
Floor
Trolleys
Benches and Fridges
Mechanical Equipment
Dishwasher
Storage shelving
Walls and cupboards up to 2100mm
Fridges and cool rooms
Food storage wheelie bins
All freezers
Chopping boards
Storerooms
Ovens
Rubbish Bins
Hand Basin/paper and soap dispenser
Floors
Electrical switches, door handles
Floor Mats
Floor Grates
Fire extinguishers
Element 1: Clean kitchen premises
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CLEANING SCHEDULE CHECKLIST
Date: Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week)
# Item M T W Th F S S
All windows and doors
Stainless steel canopies
Fly zappers
Walls
Fans
Air vents
Lights
Ceilings
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KITCHEN: CLEANING SCHEDULE
Ensure all electrical items are off & unplugged before cleaning procedures begin.
RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
# Item When How What with
Students
Benches and sinks
End of Class Remove food particles with a clean cloth and wash with warm soapy water including sides and front of bench. Rinse with clean warm water, spray on sanitiser and allow to dry
Scraper, hot soapy water, Use “panclean”, clean damp cloth or disposable cloth, gloves and sanitise with “J512”to MSDS
Stoves End of Class Remove loose debris with Scotch Brite pad. Wash stove with hot soapy water. Using clean cloth wipe stove top, front and side
Scotch Brite Pad, clean cloth, “J512” sanitiser to MSDS, “pan clean” bucket rubber gloves and paper towel.
Utensils, cutlery and crockery
After use Remove soil, wash in hot water and detergent and rinse in hot water. Allow to air dry
Commercial dishwasher “Powder 102”, “Rinse Aid 163” to MSDS, “panclean”
Rubbish Bins End of Class Remove wheelie bin and place in laneway marked “full bins” and collect clean bin with bin liner
Clean bin liner
Tidy Fridge End of class Ensure all perishable food is in storage container or covered with Glad wrap and ensure that all food is clearly labelled and dated. Tidy inside fridge and wipe door and door handle with a clean damp cloth
Cloth, “panclean” and “J512 sanitiser to MSDS.
Floor End of class Sweep with broom to remove dirt/food scraps and place in bin. Mop floors as required, sanitise mop and hang up to dry
Dustpan and broom, Mop, Mop bucket “Stride” floor cleaner and “J512” sanitiser to MSDS.
Kitchen Trolley
End of class Remove loose debris with clean damp cloth using hot water and detergent. Spray with sanitiser. Allow to air dry
Cloth, “panclean”, bucket, “J512” sanitiser to MSDS.
Element 1: Clean kitchen premises
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RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
# Item When How What with
Kitchen Attendants
Benches and sinks
Start of the day
Remove food particles with a clean cloth and wash with warm soapy water including sides and front of bench. Commence from top to bottom including wiping shelves. Rinse with clean warm water, spray on sanitiser and allow to dry
Scraper, Use “panclean”, clean damp cloth or disposable cloth, gloves and sanitise with “J512” to MSDS.
Stoves and exterior
Start of the day
Remove stove tops and wash with hot soapy water. Wipe stove top, front and sides and reassemble stove. Spray on sanitiser and allow drying
Scotch Brite Pad, clean cloth, “J512” sanitiser to MSDS, “panclean” bucket rubber gloves and paper towel.
Mechanical Equipment
Start of the day
Turn off power and wash removable parts in hot soapy water and allow to air dry. Wipe equipment with clean damp cloth and allow drying. Spray with sanitiser
Use “panclean”, clean damp cloth or disposable cloth, gloves and sanitise with “J512” to MSDS.
Dishwasher End of day and as required
Turn off power and remove the plug to drain machine. Clean filters and check dispensing probe to ensure that there is no food scraps. Wash the inside and outside with a clean damp cloth. Check if there is sufficient detergent and rinse aid and replace as required
Clean damp cloth, “panclean”, “Powder 102”, “Rinse Aid 163” to MSDS.
Storage Shelving
Weekly Wash around all shelves. Remove and dust soil with a clean damp cloth. Wash with hot water and sanitise, allow drying. Replace any items
Hot soapy water, Use “panclean”, clean damp cloth or disposable cloth, gloves and sanitise with “J512” to MSDS
Walls and Cupboards up to 2100mm
Weekly Wash walls with hot soapy water & sanitise
Use “panclean", clean damp cloth or disposable cloth and “J512” sanitiser to MSDS.
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RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
# Item When How What with
Fridges and cool rooms
Weekly Remove food residue or spillages. Wipe door handles. Clean shelving and rubber seals. Wash shelves, walls and floors with hot soapy water using “Breakup” or “Stride”. Apply sanitiser and allow drying
Hot soapy water, Use “panclean”, clean damp cloth or disposable cloth, gloves and sanitise with “J512” to MSDS, Mop bucket, “Stride” or “Breakup” to MSDS, handscraper
Food storage wheelie bins
Weekly Remove dust and dirt with a clean damp cloth and hot soapy water. Wash internally and externally and apply sanitiser and allow to air dry
Use “panclean”, clean damp cloth or disposable cloth and “J512” sanitiser to MSDS
All Freezers (2)
First Monday each Month
Remove food scrapes from freezers and scrape away any ice that has built up. Tidy up shelves ensuring they are clean and food is correctly covered and dated. Wash stains with hot water & detergent. Rinse with clean sanitised water
Broom, Mop & bucket of, hot water with “Breakup” for floors. For shelving: bucket hot water & “panclean”, rinse water & clean cloth, rubber gloves
Chopping Boards
After use End of day
Remove loose debris with clean cloth. Wash chopping boards in hot water & detergent. Rinse with hot water & sanitiser air dry or wipe over with paper towel
Hot water, “panclean” and paper towel or cloth
Storerooms First Monday each Month
Remove food residue or spillages. Wipe door handles. Clean shelving: Monday : 1st shelf, Tuesday: 2nd shelf, Wednesday 1st Trolley, Thursday: middle trolley, Friday: last trolley. Plastic shelving to go through dishwasher
Broom, Mop & bucket of, hot water with “Breakup” for floors. For shelving: bucket hot water & “panclean” rinse water & clean cloth, rubber gloves
Ovens 6 monthly Spray interior of ovens with industrial oven cleaner. Wipe clean with damp cloth and hot soapy water. Allow to dry
“Mr Muscle” to MSDS, bucket hot water & “panclean” rinse water & clean cloth, rubber gloves
Rubbish Bins End of shift Take out rubbish to the designated area, replace with new clean bin liner
New bin liners
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RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
# Item When How What with
Hand Basin/ Paper and Soap Dispenser
Daily or more if required
Clean with sanitising cleaner, rinse. Replace hand soap and paper towel as required. Wipe tops daily. Check taps are working and water is correct temperature (warm)
Hot soapy water, Use “panclean”, clean damp cloth or disposable cloth, gloves and sanitise with “J512” to MSDS
First aid Cabinet
Weekly Wipe with a wet cleaning cloth.
Check the top surface for any build of dust, remove as necessary
Clean cloth, ‘Panclean’, sponge scourer if needed
Fire Extinguishers
Weekly Wipe with a wet cleaning cloth.
Check the top surface for any build of dust, remove as necessary
Clean cloth, ‘panclean’, sponge scourer if needed
Scrubbing brushes
Daily Wash through the dishwasher or soak in’ Diversol’ for 10 minutes then rinse and air dry
Dishwasher or
‘Diversol’- to MSDS
Property Services Cleaning Staff
Floors & Grates
Daily Sweep and mop floors. Scrub with commercial scrubber. Sanitise mops and hang up over night to dry. Lift and wash with hot soapy water. Clean and rinse traps
Mop, bucket, “Stride or “Breakup”, commercial scrubber, dust pan & broom
Electrical switches, Door Handles
Daily Wipe clean with dry cloth and “Future”
“Future”, clean cloth or disposable cloth
Floor Mats Weekly Remove dry soil, wash, rinse and allow to air dry.
Hose brush and “Breakup”
Floor grates Weekly Remove debris with brush and pressure wash grate top and drain. Remove and empty silt trap (if applicable)
Scrubbing brush, Pressure unit and “Breakup”
Fire Extinguishers
Monthly Wipe clean with clean damp cloth “Future”, clean cloth or disposable cloth
All windows and Doors
Monthly For windows, spray on window cleaner and wipe clean. For doors, wipe clean
Windows use “sparkle” and dry cloth. Doors use “future” and dry cloth
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RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
# Item When How What with
Stainless Steel Canopies
Quarterly Wash with soapy water including all glass and stainless steel. Remove filters and wash in dishwasher. Allow to air dry and coat with protective polish
Commercial dishwasher, “Powder 103”, “Rinse Aid”, “Sparkle”, squeegee clean cloths and brush
Walls 6 monthly Wash walls with hot soapy water & sanitising detergent
Use “panclean”, clean damp cloth or disposable cloth
Fans 6 monthly Wash fans taking care not to let any dust particles fall in food preparation areas
Use “panclean”, clean damp cloth or disposable cloth
Air Vents 6 monthly Wash around the surrounds with hot water and detergent. Clean rinse water and damp cloth. Ensure no cooking procedures are taking place & all food preparation benches and equipment are covered over before commencing to avoid risk of dust falling into food
Use “panclean”, clean damp cloth or disposable cloth
Lights 6 monthly Ensure lights are turned off for at least ten minutes and wipe clean with “Future” by spraying on the disposable rag first and then wiping
Disposable dry cloth and “Future”
Ceilings Yearly Remove oil, wash and rinse with warm soapy water. Allow to air dry
Cloth cloths, “Future or “Breakup”, brush
Filters Monthly Remove filters and wash in dishwasher
Commercial dishwasher, “Powder 103”, “Rinse Aid”
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CLEANING SCHEDULE CHECKLIST – KITCHEN
Date Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week) Week 1 2 3 4 5 (circle week)
# Item M T W T F M T W T F
Students
1. Benches and sinks
2. Stoves
3. Utensils, cutlery and crockery
4. Rubbish Bins
5. Tidy Fridge
6. Floor
7. Kitchen Trolley
Kitchen Attendants
8. Benches and sinks
9. Stoves and exterior
10. Mechanical Equipment
11. Dishwasher
12. Storage Shelving
13. Walls and Cupboards up to 2100mm
14. Fridges and cool rooms
15. Food storage wheelie bins
16. All Freezers (2) Monthly Monthly
17. Chopping Boards
18. Storerooms Monthly Monthly
19. Ovens 6 Monthly 6 Monthly
20. Rubbish Bins
21. Hand Basin/ Paper and Soap Dispenser
22. Floors & Grates
23. Electrical switches, Door Handles
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CLEANING SCHEDULE CHECKLIST – KITCHEN
Date Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week) Week 1 2 3 4 5 (circle week)
# Item M T W T F M T W T F
24. Floor Mats
25. Floor grates
26. Fire Extinguishers Monthly Monthly
27. All windows and Doors Monthly Monthly
28. Stainless Steel Canopies Quarterly Quarterly
29. Walls 6 Monthly 6 Monthly
30. Fans 6 Monthly 6 Monthly
31. Air Vents 6 Monthly 6 Monthly
32. Lights 6 Monthly 6 Monthly
33. Ceilings Yearly Yearly
34. Filters Monthly Monthly
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Material safety data sheet (MSDS)
A material safety data sheet (MSDS) is an important aspect of occupational safety and health.
It is intended to provide workers and emergency personnel with procedures for handling or working with that substance in a safe manner, and includes information such as:
Physical data
Toxicity or potential hazards
Health effects
Procedures for safe use
First aid
Reactivity
Storage
Disposal
Protective equipment
Spill-handling procedures.
Steps associated with cleaning each area
Workbenches
These are the areas that will be cleaned the most.
Cleaned after every change of job.
Process of cleaning will be:
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.
Some sanitisers are allowed to dissipate in the air others will need to be left for a period of time (usually 5 minutes) and then they are wiped off with clean paper hand towel.
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Utensils
Cooks knives
Chopping boards
Stainless steel bowls
Pots
Pans
Plates
Platters.
Any utensil that you use in the preparation of raw and cooked foods need to be washed sanitised and dried before use continue working with them in the kitchen.
Especially important if you are working with high protein, high risk foods such as meats dairy products, seafood, cooked pasta, cooked rice.
Working with dry ingredients like flour, sugar and other low moisture ingredients this level of cleaning is not so important.
Modern kitchen will drainage systems in the floor so that when it is swept of visible matter it can be scrubbed with hot water and detergent then rinsed with hot water and then excess water can easily be squeeged into the drain.
Using too much water may cause difficulties in removing said water.
Floors may need to be cleaned 4-5 times a day or as needed due to spillages.
Storage areas
These also need to be cleaned on a daily basis.
Cool storage - refrigeration (walk in, free standing)
Walk in cool rooms will need to be cleaned and tidied on a daily basis and the floor washed at least once a day with hot water and detergent.
Free standing refrigeration will need to be monitored and the internal floor will need to be cleaned regularly. It is a good idea to clean daily.
Freezer Storage
This area is more difficult to clean as any spills will be of a hard nature unless there is a spillage of badly wrapped liquids before it has had a chance to harden.
To clean freezers:
All stock needs to be removed
Allow air to come to room temperature
Then proceed as normal cleaning with water and detergent.
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When surfaces are dry then freezer needs to be turned on and when correct temperature is reached then frozen foods can then placed back into the freezer.
Sinks
Sinks need to be cleaned on an ongoing basis. There are 4 types of sinks that may be installed in modern kitchens:
Hand washing sinks
Food washing sinks
General purpose cleaning sinks
Floor washing sink which is normally situated away from food preparation areas.
These should be cleaned as used. Final cleaning at the end of the day they should be sanitised and dried.
Drains
Drains will need to have their covers removed and then washed and sanitised. The covers will need to have any trapped debris removed before cleaning. If drains are cleaned on regular basis there is no need to dry them. They will air dry.
Walls of food production areas
These will need to be cleaned as needed and 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.
Air filters and vents
Over stoves and ovens
Air conditioning
Air flow vents in walls.
Vents over stoves need to be cleaned on a weekly basis as there will be a build up of grease which will fall back into food being prepared if all owed to build up too much.
Air-conditioning and any air flow vent in your establishment will need to be cleaned at least once every 12 months if not sooner.
Staff 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 and if there is not a lot of traffic there will eventually be an infestation of pests of some type.
Smells tend to build up in these areas from soiled clothing and these issues need to be addressed.
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Garbage Storage areas
This is the area where all garbage is collected from within the establishment and it is brought to a specific location before it is sorted, recycled and disposed of by the establishment.
Types of garbage
Compostable landfill
Paper products that can be recycled
Plastic containers, recyclable and non recyclable
Glass
Oil waste, not allowed to put down the drains
Metals, broken equipment, aluminium containers.
Each of these should have their own areas in the garbage storage areas and need to be kept clean and secure.
The ground or floor area will need to be kept clean with spills cleaned up as they happen.
If garbage is allowed to collect on the floor or ground and it is not cleaned it is likely to attract pests and rodents.
Therefore cleaning in garbage storage areas is vitally important.
Modern practice is to have plastic liners in the bins to cut down on the need to wash bins every time they are emptied. Garbage bins still need to be cleaned on a daily basis and allowed to air dry before being used again the next day:
Air drying is best achieved by leaving them turned upside down after washing with air allowed to flow under the top of the bin.
When dry internally they can then be stood back onto their base and relined with clean plastic liner, lid replaced and it is ready for the next service period.
Food Safety Plan (FSP) should nominate everything to be cleaned at some stage including higher parts of the walls and ceilings:
Clocks
Fire extinguishers
First aid kits.
Anything attached to walls as well.
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Work Instruction or Job Safety Analysis Sheets
A Work Instruction (WI), Job Safety Analysis (JS A) or SOP (Standard Operating Procedure) may be provided by the employer to assist in cleaning and in the application of chemicals.
The following is an example of what may be available.
Wet Mopping of floor
Prepared by:
Date:
Step Hazard type
(and rating) Action/precautions required
Prepare the area Physical Slips and trips (low)
Set up ‘Cleaning in progress’ signs
Pick up loose rubbish
Move items that present obstacles
Sweep the floor
Prepare
equipment and
materials
Chemical (low)
Put on safety gloves and glasses
Fill mop bucket with warm water
Add 250 ml of XYZ detergent – use ‘red’ measuring jug
Mop the floor Chemical and physical (medium)
Move mop and bucket to area to be mopped
Put mop in bucket to wet it thoroughly
Use rollers to wring mop until damp
Apply mop to floor – use 8-pattern, smooth but firm strokes on open surfaces and straight stokes against walls
Rinse mop and repeat until finished
Empty bucket into gully trap and rinse mop and bucket
Fill mop bucket with warm water
Add 250 ml of XYZ disinfectant – use ‘yellow’ measuring jug
Apply as above
Allow to dry – set up ‘Wet floors’ signs where appropriate
Return moved items
Clean up Chemical and Physical (low)
Remove and dispose of rubbish picked up during preparation – external dumper
Wash mop and bucket
Dispose of protective gloves
Return equipment and chemicals to storage
Wash hands
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1.4 Identify and address cleaning and sanitising
needs that arise in addition to scheduled
cleaning requirements
Introduction
Cleaning Schedules are just a guide so that nothing is missed.
Emergency cleaning will always need to take place rather than just cleaning to schedule.
Spills and dropped items
There should be emergency contingencies for accidental spills and breakages.
You cannot say ‘I will clean this up when the area is due to be cleaned tomorrow’.
Occupational Health and Safety responsibilities dictate that all areas must be safe. Spillage and breakages.
There is an immediate need for items/areas that are not scheduled for cleaning:
Worker safety
Customer safety.
Who is responsible for safety in the workplace?
Everybody.
Workplace incidents and accidents that should include cleaning up in all back-of-house areas, such as receiving areas, stores, preparation areas, plating and service areas.
Cleaning schedules will say that floors will need to be cleaned twice a day but what happens if there is a spill of flour on the floor. The flour, if not cleaned, will be walked all over the kitchen floor and then it will go outside the immediate work area and end up all through the premises.
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1.5 Store cleaning items and chemicals, and clean
where applicable, after cleaning has been
completed
Introduction
It is important for all equipment to be cleaned after every use before storage. This will ensure that dirt and grime from a previous cleaning task is not transferred on to another surface, this reduces the possibility of cross contamination.
It also means the items of cleaning equipment are ready for immediate use should there be a need to use them in the event of an emergency.
Putting cleaning items back in their designated location also means that other staff are able to access them when they need to.
Storing cleaning equipment
Equipment that requires cleaning prior to storage includes the following:
Mops
Washing mops must, on a regular basis, be washed in hot soapy water, rinsed thoroughly, squeeze-dried, and then hung up to air dry.
Standard procedure in food areas is for mops to be sanitised as well.
Brooms and brushes
Cleaning of brooms and brushes involves them being shaken clean, washed in hot soapy water, and then left to air dry. Again, there may be a requirement to sanitise them.
Cloths and sponges
These should be cleaned on a regular basis using hot soapy water, and left to air dry.
Buckets
They should be cleaned out thoroughly after each use with hot soapy water, and then turned upside down left to air dry.
Vacuum cleaners
All vacuum cleaners must be cleaned out at the end of each shift and the bag replaced, if required. The machine and its attachments must be wiped clean. The power cord should be wrapped correctly and safely. All cleaning of such equipment must be done in accordance with manufacturer’s instructions.
Floor machines
Floor machines and all their attachments must be cleaned on a regular basis. All cleaning of such equipment and attachments must be done in accordance with manufacturer’s instructions.
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Pressure washers
These need to be emptied (where applicable) by draining the item, dried externally and then have the hoses either disconnected for storage (as per manufacturer’s instructions) or stored on the machine itself.
Dishwashers
Dishwashers should be cleaned in strict accordance with manufacturer’s instructions.
These may include:
Clearing and removing filters – cleaning filters, cleaning filter reservoir
Wiping away all loose debris
Washing the inside of the machine with detergent, rinsing, sanitising and rinsing again
Removing and cleaning spray arms
Removing any visible food debris
Wiping the exterior of the machine – including runways to and from the machine
Cleaning and sanitising trays used in the machine for crockery and cutlery.
Storage of cleaning equipment
Generally, all cleaning equipment has a designated storage area.
Before equipment can be stored away, it should be checked to ensure it is clean and ready to be reused as required.
It is important that equipment is stored in a clean condition and in the right location for a number of reasons, some of which may include:
So that equipment can be quickly and conveniently located
So that equipment can be reused straight away
For stock take purposes
Away from food preparation areas.
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Storage of Chemicals
Chemicals are important within the kitchen environment. Chemical are not to be ingested by the public in their food.
Storage of these chemicals in a safe environment is very important.
There is a need store chemical away from the food production area as part of your Food Safety Plan (FSP).
Chemicals that you might find in kitchen environment are:
General detergent
Dishwasher detergent
Floor cleaner
Drain cleaner
Bleach
Oven cleaner
Grill cleaner
Sanitisers.
Storage of chemicals
The correct storage of chemicals is of the utmost importance. Storage areas must be prepared with the appropriate drainage, safety equipment, fire sprinklers and the correct firefighting equipment. They must also have good ventilation.
Access to these stores should be restricted only to staff who have received appropriate Occupational Health and Safety (OHS) training in handling chemicals.
What are the general requirements?
Any undiluted chemicals remaining on your cleaning trolley or in your cleaning bucket must be stored safely at the end of the shift/cleaning task.
House policies will determine whether these chemicals need to be stored in the chemicals store or if they can be returned to the cleaning storeroom.
The following guidelines need to be considered when storing chemicals:
Keep in a storeroom away from other products – the room should be marked ‘dangerous goods’, have necessary HAZCHEM signage, and restricted access
A register should be maintained to record items in accordance with legislated requirements
The store room for chemicals must be well lit and ventilated
The room should only be used for storing chemicals
Heavy containers must be stored on lower shelves to avoid the need for lifting, and to minimise the chance of spills
Keep containers well sealed and labelled
Have MSDS and first aid directions posted in the area – together with first aid resources to support possible treatment requirements
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Keep away from a naked flame or excessive heat
Product usage charts should be close to the chemicals for easy and clear reference purposes – including details relating to dilution, items that chemicals can be used on
Instructions for safe chemical handling must be posted – to provide instruction on decanting chemicals
Necessary PPE should be present – gloves, aprons, respirators, gauntlets, hoses, etc
Never store chemicals or cleaning agents in food containers
Never store chemicals with food
Do not allow customers to come into contact with chemicals, or entry into the chemicals storage area
Never mix chemicals together – some may explode
Ensure measuring devices for chemicals are not used for any other purpose.
How much is left?
When storing left-over chemicals it is a standard requirement that you check what cleaning agents and chemicals remain in storage.
Where you believe you are running low you need to pass this on to your supervisor, the manager/owner or the Purchasing Officer.
In some cases you may have to complete a requisition form to order replacement stock.
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1.6 Follow emergency first aid procedures in the
event of a cleaning-related incident or accident
Introduction
Emergency 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.
Administering basic first aid in accordance with relevant chemical information sheets where chemicals have been spilled on skin, been ingested, or have entered into the eyes.
Material Safety Data Sheets
All chemical companies must produce these and make them available to customers to post on walls in the areas where their chemical are being used.
This is to educate the workers and make first aid easier to implement if accidents do occur in the workplace.
Internal First Aid officers
All staff working in a kitchen environment should undertake basic first aid training.
The kitchen is considered a dangerous workplace and when accidents happen it is important that people have some idea what to do when disaster strikes.
Correct use and storage of chemicals
It is important not to mix chemicals in the workplace. Chemical should be stored in the containers in which they are purchased. If they are placed into smaller containers for ease of usage then those containers need to be marked accordingly.
Applying appropriate first aid measures in emergency situations
When medical emergencies are required the appropriate first aid measures must be taken.
Every organisation should have detailed procedures that must be followed when accidents take place.
These procedures may be designed by the organisation itself or provided by suppliers of equipment and cleaning agents.
On the following page is an example of a procedure detailed for use when chemicals come into contact with a person.
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See sample below:
First Aid measure
Eye If in eyes, hold eyelids apart and flush the eye continuously with running water.
Continue flushing for at least 15 minutes or until advised by appropriate medical person.
Skin If skin or hair contact occurs, remove contaminated clothing and flush skin and hair with running water. Continue flushing with water until advised by appropriate medical person.
Inhalation If inhaled, remove from contaminated area. To protect rescuer, use an Air-line respirator where an inhalation risk exists. Apply artificial respiration if not breathing.
Ingestion For advice, contact appropriate medical person or a doctor at once. If swallowed, do not induce vomiting.
Advice to
Doctor
CORROSIVE POISONING TREATMENT: Immediate treatment preferably in a hospital is mandatory. In treating corrosive poisoning,
DO NOT INDUCE VOMITING; DO NOT ATTEMPT GASTRIC LAVAGE; and DO NOT ATTEMPT TO NEUTRALISE THE CORROSIVE SUBSTANCE.
Vomiting will increase the severity of damage to the oesophagus as the corrosive substance will again come in contact with it.
Attempting gastric lavage may result in perforating either the oesophagus or stomach.
Immediately dilute the corrosive substance by having the patient drink milk or water. If the trachea has been damaged tracheotomy may be required.
For oesophageal burns begin broad-spectrum antibiotics and corticosteroid therapy. Intravenous fluids will be required if oesophageal or gastric damage prevents ingestion of liquids.
Long-range therapy will be directed toward preventing or treating oesophageal scars and strictures. Treat as for strongly alkaline material.
Language differences
Given that most workplaces have people, both staff and customers, from all corners of the globe, written language can sometimes be hard to understand and interpret. Therefore government regulations state that warning Occupational Health and Safety data is produced in multiple languages.
Many warning signs now use symbols rather than words.
International Signage
How many can you identify?
HAZCHEM is the international signage for hazardous chemicals.
What is the International sign for Stop? Describe it to your trainer.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date.
1.1 Supply a cleaning schedule for the kitchen where you work, identifying your responsibilities as identified by that schedule.
1.2. Supply a copy of a MSDS for one chemical used in the cleaning of equipment etc. in the kitchen where you work.
1.3 Select one area in the kitchen and set out the cleaning requirements for that area.
1.4. Supply a plan of action to augment any cleaning requirements outside the cleaning schedule.
1.5 Supply a drawing of plan of a cleaning room:
Show list of chemicals being stored
List 6 chemicals
Supply MSDS for each of the chemicals
Show how you would layout the chemicals in this room.
1.6 Pick one cleaning chemical, state its intended use and supply a list of first aid practices that will alleviate long term harm to people.
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Summary
Clean kitchen premises
Identify the areas that may require cleaning in a kitchen premises environment and the
frequency of cleaning for each identified area
All areas are to be cleaned on a regular basis. It is just not the areas that can be seen but also the areas that are not easily observed:
Behind the stove
Under benches
Staff change room
On top of shelving above eye sight height
Bottom edges of workbenches.
A cleaning schedule needs to be developed for ALL areas within the enterprise and all areas and equipment needs to be listed on that cleaning schedule.
Select appropriate cleaning utensils and chemicals
When cleaning kitchen equipment and kitchens utensils it is advantages to have the correct cleaning utensils and cleaning equipment:
Is the broom big enough for large floor spaces
Is the mop too heavy for the person using it?
Bigger is not always better, sometimes small is more efficient. Work flow needs to be developed and modified as circumstances change.
Implement cleaning procedures in accordance with enterprise and legislated requirements
Cleaning schedules must adhere to the requirements of the legislation of the area of where the enterprise is operating. You can implement higher standards that will compliment the market point in which you are operating.
A 5 star enterprise will have a higher standard than a 2 star. An expensive restaurant will be different to a small business street stall.
Enterprise standard is different to legislative standards.
Identify and address cleaning and sanitising needs that arise in addition to scheduled
cleaning requirements
A cleaning schedule is just a guide. There will be times that adjustments will need to be made and procedures need to be implemented that will address ‘spillages and breakage’s they occur.
Floors might be scheduled to be cleaned 3 times a day. In actual fact they might get cleaned 5 times due to spillages in that area.
Store cleaning items and chemicals, and clean where applicable, after cleaning has been
completed
Cleaning and chemical go together. Chemical usage cannot be avoided in the kitchen. They can be minimised but not avoided totally.
Cleaning chemicals are toxic to human if they are ingested through the food they eat.
The only way to avoid this problem is to keep cleaning chemicals and food separate, also minimise chemical residue on food production surfaces.
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When kitchen equipment is cleaned all traces of cleaning chemicals must be removed from the kitchen equipment before it is used to produce food that is to be consumed to the humans.
Safe storage of chemical is imperative.
Follow emergency first aid procedures in the event of a cleaning-related incident or
accident
Using cleaning chemicals make the job of cleaning kitchen equipment easier and more efficient.
Some chemicals are corrosive when coming into contact with parts of the human body.
While care must be taken when using chemical everybody must be aware of FIRST AID procedures when working with these chemicals and must know what is to be done when exposed to the cleaning chemicals.
What is the chemical?
What precautions must be followed when using these chemicals?
What is the first aid procedure?
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Element 2: Clean and maintain kitchen equipment and utensils
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Element 2:
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
Introduction
The practical tasks involved in cleaning a kitchen and its equipment, utensils etc. are not appealing or attractive jobs but they are nonetheless work that must be approached with the right attitude and done properly.
General cleaning requirements
The general requirements are:
Follow manufacturer’s instructions in relation to using chemicals on the equipment
Follow manufacturer’s instructions when cleaning their equipment – all equipment will have suggested cleaning techniques and recommended cleaning chemicals or solutions
Pay attention to the job – take pride in the work and do it properly, fully and with due attention to detail. Your failure to clean items correctly may give rise to an outbreak of food poisoning that could kill someone
Don’t cause any damage to anything being cleaned – this requires you to use the right chemical for the right job, dilute as recommended by the manufacturer, and use the correct cleaning equipment.
Cleaning and sanitising – defined
Cleaning can be defined as the removal of visible dirt and debris (including rust) either from crockery, cutlery, glasses, equipment or fixtures and fittings. It also includes the removal of odour – this essentially relates to the cleaning of rubbish bins.
Sanitation takes things a whole lot further and can be defined as the killing of microbes using either hot water or chemicals.
Cleaning is performed before sanitation and where chemicals are used, the manufacturer’s instructions in relation to dilution rates, contact time and temperature must be adhered to.
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Because bacteria/microbes cannot be seen with the naked eye, the point in differentiating between cleaning and sanitising is that an item may look clean but still be unsafe – from a food hygiene point of view – to use.
Equipment and utensils to be cleaned and sanitised
Anything that is used in the storage, preparation, cooking, display or service of food must be cleaned and sanitised in accordance with the Food safety Plan (FSP) for the premises.
The requirements of the cleaning schedule provide the basis for determining what has to be cleaned and sanitised, including when these tasks need to be undertaken.
In general terms, cleaning and sanitising requirements mean that:
Equipment and utensils must be cleaned and sanitised in between handling raw high risk food and handling cooked, ready-to-eat food.
Equipment and utensils must be cleaned and sanitised at least after each service session. It is not acceptable or legal to use a piece of equipment (such as a meat slicer throughout the day and only clean and sanitise it once at the end of the day.
In specific terms, your venue will have a need to clean and sanitise:
Crockery
Glassware
Cutlery
Utensils – such as spatulas, slotted spoons, scoops, lifters
Pieces of food preparation, food storage and food display equipment such as cool rooms, refrigeration units, salamanders, toasters, bratt pans, microwaves, salamanders, stoves and ovens, deep fryers, bain-maries, pie warmers, salad wells
Pots, pans and other dishes
Containers – used for the storage of food under dry, refrigerated and frozen conditions
Chopping boards
Knives.
2.2 Select appropriate cleaning utensils and
chemicals
Cleaning Chemicals
General detergent
A detergent is a mixture of surfactants in a dilute solution.
A surfactant has the ability to allow to 2 elements that would not normally mix to bond together.
Oil and water do not normally mix together but when detergent is added to the washing water the oil and water bond together and the oil is removed from the surface of the bench.
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It can be used on all equipment that is washed by hand and general cleaning duties. It will break down grease easily but prolonged use requires the use of gloves by the user.
It should not be used in a dishwasher as it will foam and not wash properly.
Dishwasher detergent
Will only work when used in a machine. It is corrosive to human skin and must only be handled when person is wearing protection for the hands.
Most modern dishwashing machines will have 2 units of cleaning liquid:
One for washing: does not foam but will break down grease and leave utensils clean
Second is a ‘rinse’ agent that sanitises utensils and help to dispel water to leave minimal water marks after the utensils air-dry.
Floor cleaner
Specially designed for cleaning floors, does not foam.
Drain cleaner
Caustic in nature and protection must be worn when handling. When activated by addition of water person should be wearing heavy duty protection for body, face, eye and hands.
Bleach
Caustic in nature and protection must be worn when handling. Area should be well ventilated. Bleach should be diluted as per MSDS before using. Hand protection is required.
Oven and Grill cleaner
Caustic in nature and protection must be worn when handling. When activated person should be wearing heavy duty protection for body, face, eye and hands.
Sanitisers
Must not be used outside of MSDS. If diluted more than is recommended then it will not be effective. If applied to wet surfaces it will not be effective.
Assembling and disassembling cleaning equipment
In section 1.2 the range of different cleaning equipment items were identified.
By how must they be assembled to perform their tasks?
The assembling and disassembling of cleaning equipment in a kitchen context is fairly basic.
It should essentially mean putting together and taking apart a wet-dry vacuum cleaner or similar devices.
The primary areas that require attention are the hoses and hose fittings – care must be taken to make sure:
If it is an electric device, that it is not turned on until the machine has been prepared and is ready to use – it should be turned off when assembling or disassembling it
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The right part is being connected – a fitting for a dry vac may not fit the wet vac
You never force bits – if a connection or fitting won’t ‘go’, don’t exert excess force to it, this only risks damaging or breaking the part
When this happens you can’t perform the cleaning task you intended doing and you also have to get the machine etc. repaired. You also risk injury to yourself.
2.3 Implement cleaning procedures in accordance
with enterprise and legislated requirements
Introduction
Whilst each business will have different policies and procedures in relation to cleanig their kitchen premises, equipment and utensils there are some general rules that apply in all situations.
Whilst the exact requirements imposed by each government will be different, as an example some common regulations are stated below.
Cleaning and sanitising of specific equipment
1. A food business must ensure the following equipment is in a clean and sanitary condition in the circumstances set out below:
a. Eating and drinking utensils — immediately before each use.
Eating and drinking utensils must be in a clean and sanitary condition immediately before they are used.
This does not mean that eating and drinking utensils must be cleaned and sanitised just before use — it means that eating and drinking utensils must be cleaned, sanitised and protected from contamination between being used by one person and the next person.
If an eating or drinking utensil is not properly cleaned and sanitised, or has been contaminated after the cleaning or sanitising took place, the eating or drinking utensil is not considered to be in a ‘clean and sanitary condition’.
Customers may retain eating and drinking utensils for reuse:
For example, a customer may reuse a plate to serve themself food from a smorgasbord, or a drink from a self service bar.
However, if a used eating or drinking utensil is returned to the food business, it cannot be used again until it has been cleaned and sanitised, whether or not the same person will be reusing the utensil:
For example, if a drinking glass is returned by a customer to a bar, it cannot be reused by any person until it has been cleaned and sanitised.
b. The food contact surfaces of equipment - whenever food that will come into
contact with the surface is likely to be contaminated.
‘Food contact surfaces of equipment’ includes any equipment used for handling food that comes into contact with food:
Examples are chopping boards and other preparation surfaces, mixing bowls, storage containers, display units, equipment used to wash food, cooking and other processing equipment, and thermometers.
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There are many circumstances when food contact surfaces need to be cleaned and sanitised to avoid contaminating food that will come into contact with that surface.
However, these circumstances will vary, depending on the type of food that will come into contact with the surface.
A food contact surface must be cleaned and sanitised between being used for raw food and ready-to-eat food:
For example, if a person slices raw meat and then tomatoes for a salad, the board and knife must be cleaned and sanitised between these two uses or separate boards and knives used for each task.
However, this same food contact surface does not need to be cleaned and sanitised between the uses described above if the sliced raw meat and tomatoes will both be placed in a saucepan to be cooked for a casserole.
This is because, in this circumstance, both foods are raw and are to be cooked before being eaten.
Food contact surfaces may need to be cleaned and sanitised if they have been used for long periods to prepare or process potentially hazardous foods. If an appliance is used continuously or intermittently to prepare or process a potentially hazardous food outside.
2. In sub clause (1), a ‘clean and sanitary condition’ means, in relation to a surface or utensil, the condition of a surface or utensil where it:
a. Is clean; and
b. Has had applied to it heat or chemicals, heat and chemicals, or other processes, so that the number of micro-organisms on the surface or utensil has been reduced to a level that:
i. Does not compromise the safety of the food with which it may come into contact; and
ii. Does not permit the transmission of infectious disease.
A food business must maintain food premises to a standard of cleanliness where
there is no accumulation of:
a. Garbage, except in garbage containers
b. Recycled matter, except in containers
c. Food waste
d. Dirt
e. Grease; or
f. Other visible matter.
Food premises must be kept clean to minimise the likelihood of food becoming contaminated and to discourage pests.
The requirement indicates the outcome the food business must achieve from its cleaning system.
The outcome is that the food premises must be maintained to a standard of cleanliness where there is no accumulation of the things listed.
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Food Safety Plans
Where you are cleaning areas in a food context, the FSP should contain instructions of what needs to be done.
The following is representative:
Name of the business
Food Safety Plan
Cleaning and Sanitation worksheet Week Date:
Job
Frequency Description
Coffee Grinder:
Daily
Clean the unit at the end of each day’s trade:
Wipe to remove debris
Wash with detergent and hot water, rinse and sanitise
Rinse and allow to air dry.
Cake (non-refrigerated) display unit:
Daily
Clean the cake display unit as required during trade and at the end of each day’s trade:
Wipe away loose debris with a clean cloth
Spot-clean identifiable problem areas
Wash with detergent and hot water, rinse and sanitise
Rinse and allow to air dry.
Utensils and cutting boards:
Daily
Clean utensils and cutting boards as required during trade and at the end of each day’s trade:
Remove debris and rinse with warm water
Wash with detergent, soaking as required rinse and sanitise
Rinse and allow to air dry.
Microwave:
Daily
Clean the microwave as required during trade and at the end of each day’s trade:
Wipe away loose debris with a clean cloth
Spot-clean identifiable problem areas
Wash with detergent and hot water, rinse and sanitise
Rinse and allow to air dry.
Sinks (double-bowl and wash-hand basin):
Daily
Clean the sinks as required during trade and at the end of each day’s trade:
Wipe away loose debris with a clean cloth
Wash with detergent and hot water, rinse and sanitise
Rinse and allow to air dry.
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Name of the business
Food Safety Plan
Cleaning and Sanitation worksheet Week Date:
Job
Frequency Description
Toasted sandwich maker:
Daily
Clean the toasted sandwich maker as required during trade and at the end of each day’s trade:
Heat the sandwich maker
Wipe away loose debris with a clean cloth
Spot-clean identifiable problem areas
Wash with detergent and hot water, rinse and sanitise
Rinse and allow to air dry.
Cappuccino machine:
Daily
Clean the steam wands as required during trade and at the end of each day’s trade:
Wipe away all debris from wands and exterior of machine with a clean cloth
Wash with detergent and hot water, and rinse
Rinse and allow to air dry.
Using cleaning and hazard checklists
The following is a ‘Hazard Checklist’ designed specifically for cleaners and useful in identifying areas involved in cleaning that can present a hazard.
The table below is a list of hazards that are likely to occur when performing cleaning tasks. The table is an aid for understanding safety/hazard assessments and is not a comprehensive list for all cleaning tasks.
Specific workplace hazards Yes No
Manual handling and 'over use' strain
Heavy buckets
Lifting equipment from vehicles
Handling drums of chemicals
Prolonged awkward posture from cleaning low surfaces (e.g. scrubbing floors)
Reaching over furniture to clean
Cleaning tools which are too low
Repetitive actions over a long period (e.g. mopping or sweeping)
Insufficient training for new starters
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Specific workplace hazards Yes No
Handling dumpsters
Manual emptying of waste bins
Insufficient rest breaks
Excessive vibrations from equipment
Badly fitted or heavy vacuum backpacks
Constant work on a narrow range of tasks
Lifting heavy cartons or equipment
Large awkward bags of rubbish
Noise
Workers exposed to noise levels exceeding 85dBA
Dumpsters being mover on concrete
Vacuum cleaners
Floor polishers
Power tools
Lack of earmuffs or other personal protection equipment
Hazardous substances
Insufficient labelling
Labelling that is illegible
Labelling in inappropriate languages
Excessive dust
Lack of Material safety Data Sheets
Bad decanting processes
Poor ventilation
Inappropriate storage – containers are too high
Lack of Personal Protection Equipment
Bad drainage
Insufficient safety signage
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Specific workplace hazards Yes No
Chemicals in a dust rather than granular form
Non-replacement of hazardous substances
Inadequate spill control
Emergency procedures that do not incorporate chemical hazards
Inadequate training and information
Insufficient training for employees on reading and use of MSDS
Not following the MSDS instructions
No safety/contents labels on spray bottles
Carpet cleaners and spotters (tetrachlorethylene)
Oven cleaners (sodium hydroxide)
Bleach (sodium hypochlorite)
Bleach (sodium hypochlorite)
Using chemicals when other processes are available (e.g. chemicals instead of high pressure hoses)
Spraying onto a surface instead of directly to a cloth
Not diluting chemicals
Putting chemicals into drink bottles rather than spray bottles
Mechanical hazards
Lack of regular maintenance
Removal of guards on equipment
Inappropriate equipment for the task (e.g. dry vacuums for wet areas)
Ignoring manufacturer’s instructions
Using plant that does not satisfy Australian Standards
Machines are too heavy
Machines vibrate excessively
Inadequate guarding on compactor
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Specific workplace hazards Yes No
Electrical hazards
Worn electrical leads
Twisted and kinked electrical leads
Infrequent testing of equipment by a qualified electrician
Insufficient power points which encourages the use of extension leads
Use of appliances without safety cut-out switches
Inadequate inspection of equipment prior to use
Working alone
Violence
Attempted robbery
Lack of emergency communication (e.g. mobile phone)
No co-ordination with the building’s security personnel
Working alone rather than in pairs
Skin penetrating injuries
Broken glass
Sharp objects and needles
No first aid equipment available
Placing of needles in rubbish bags rather than solid sharp containers
Putting hands in places where you cannot see (behind toilets, in the back of seats)
Picking up needles with hands rather than tongs
Disease
Toilet cleaning
Removal of faecal material including bodily fluids
Personal Protection Equipment
PPE doesn’t fit properly
PPE is the wrong type for the specific task (e.g. shoes without a non-slip sole)
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Specific workplace hazards Yes No
Insufficient training in the correct use of PPE
PPE that is poorly maintained
PPE that is not cleaned correctly
The reuse of disposable PPE
Non-enforcement by Supervisors of PPE use
Ladders
Can the task be completed without a ladder?
Does the ladder comply with Australian Standard AS1892?
Cracked, split or broken uprights, braces, steps or rungs
Damaged or worn non-slip bases
Is the ladder secured at top and bottom?
Loose nails, screws, bolts or other metal parts
Broken, split or worn steps or loose hinges
Slips and falls
Uneven floors
Work platforms in poor condition
Floors with no abrasion
Electrical leads across walkways
Insufficient lighting levels
Overloaded trolleys
Lack of portable safety signage (e.g. ‘Caution – Wet Floor’)
Inappropriate footwear
Poor lighting
Cluttered thoroughfares
Insufficient fall protection devices for working at heights
Overreaching from a ladder
Water blasting
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Specific workplace hazards Yes No
Carrying equipment on stairs
Dangerous goods
Reaction of incompatible chemicals (acids and alkaline cleaners or sanitisers)
Chemical burns to skin and eyes (corrosive cleaners)
Toxic fumes
Poor ventilation
Lack of information (no MSDS provided)
Lack of signage on containers and storage areas
Inadequate storage facilities provided (no segregation, spill containment or spill kit)
Unnecessary storage of large quantities of chemicals
You should read through the list and find hazards that apply to your workplace so that you can determine the risk management practices that need to be applied in each instance to protect your welfare.
Obtaining training and advice
The keys to knowing how to operate cleaning equipment safely and correctly are to receive training in how to do so. Employers are under a legal obligation to supply this training to you and also to monitor your activities to make sure you don’t injure yourself.
This means if you don’t know how to operate an item of cleaning equipment you should:
Ask you supervisor to show you what to do
Watch a more experienced person operate the item – and ask them what to do
Ask for formal on-the-job training in the use of that item.
The techniques and skills required will vary between items and range from very basic competencies (such as sweeping and using a dust pan and brush) through to the more complex tasks (such as operating dishwashers and pressure washers).
Where there is a need to assemble and disassemble cleaning equipment, this must be done correctly to prevent damage to the equipment and to avoid potential dangers caused by incorrect assembly or disassembly.
Once again, you should be provided with appropriate on-the-job training in this area. If you are not sure what to do in order to prepare or disassemble cleaning equipment safely, ask your supervisor.
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2.4 Store and protect equipment and utensils that
have been cleaned ready for future use
Storing cleaned equipment
After equipment and utensils have been cleaned and sanitised, they must be stored or stacked safely in the designated places.
This must be done so as to:
Maintain their cleanliness for future use
Make sure items are where they should be when required for use.
When storing cleaned and sanitised items (such as crockery, cutlery, glassware and utensils) points to note are:
It is a legal requirement that all utensils are stored so as they are protected from re-contamination via dust (and other airborne contamination), flies and other sources of contaminations (such as pests, coughing, sneezing, cross contamination) – there is little point spending time, money and effort in getting items cleaned and then simply allowing them to become re-contaminated
Cleaned items must be put back in their correct and designated place – this facilitates their retrieval for future use, but also assists in keeping the workplace tidy, which in itself facilitates on-going hygienic conditions. There would appear to be a definite link between tidiness and good food hygiene practices
When storing items such as tubs, bowls, bain-marie trays or any other items that will fit one inside the other, the practice of ‘nesting’ (that is, placing one item inside another) is to be avoided unless the items are fully dried. Nesting items when they are wet slows down the air drying of items, and thus increases the chance of bacterial (re-) contamination
Staff who store and stack items of equipment and utensils must ensure that their hands are clean before handling the sanitised items
Failure to immediately and properly store cleaned items and equipment may also mean that a workplace hazard is created. This means that items left lying around may create a tripping hazard, or other danger
The correct ‘designated place’ for storing items can include shelving and racks, cupboards, equipment stores, drawers, specified areas on benches, trolleys or being hung from overhead hooks.
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2.5 Store cleaning items and chemicals, and clean
where applicable, after cleaning has been
completed
Introduction
It is important for all equipment to be cleaned after every use before storage. This will ensure that dirt and grime from a previous cleaning task is not transferred on to another surface, this reduces the possibility of cross contamination.
It also means the items of cleaning equipment are ready for immediate use should there be a need to use them in the event of an emergency.
Putting cleaning items back in their designated location also means that other staff are able to access them when they need to.
Storage of cleaning equipment
After cleaning all equipment should be dried and then placed into a secure environment that allows them to be clean the next time that they are required.
Generally, all equipment has a designated storage area. Before equipment can be stored away, it should be checked to ensure it is clean and ready to be reused as outlined above.
It is important that equipment is stored in a clean condition and in the right location for a number of reasons, some of which may include:
So that equipment can be quickly and conveniently located
So that equipment can be reused straight away
For stocktaking purposes.
Storage of Chemicals
Chemicals are important within the kitchen environment. Chemical are not to be ingested by the public in their food.
Storage of these chemicals in a safe environment is very important.
There is a need store chemical away from the food production area as part of your Food Safety Plan (FSP).
The correct storage of chemicals is of the utmost importance. Storage areas must be prepared with the appropriate drainage, safety equipment, fire sprinklers and the correct firefighting equipment. They must also have good ventilation.
Access to these stores should be restricted only to staff who have received appropriate Occupational Health and Safety (OHS) training in handling chemicals.
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What are the general requirements?
Any undiluted chemicals remaining on your cleaning trolley or in your cleaning bucket must be stored safely at the end of the shift/cleaning task.
House policies will determine whether these chemicals need to be stored in the chemicals store or if they can be returned to the cleaning storeroom.
The following guidelines need to be considered when storing chemicals:
Keep in a storeroom away from other products – the room should be marked ‘dangerous goods’, have necessary HAZCHEM signage, and restricted access
A register should be maintained to record items in accordance with legislated requirements
The store room for chemicals must be well lit and ventilated
The room should only be used for storing chemicals
Heavy containers must be stored on lower shelves to avoid the need for lifting, and to minimise the chance of spills
Keep containers well sealed and labelled
Have MSDS and first aid directions posted in the area – together with 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 – including details relating to dilution, items that chemicals can be used on
Instructions for safe chemical handling must be posted – to provide instruction on decanting chemicals
Necessary PPE should be present – gloves, aprons, respirators, gauntlets, hoses, etc.
Never store chemicals or cleaning agents in food containers
Never store chemicals with food
Do not allow customers to come into contact with chemicals, or entry into the chemicals storage area
Never mix chemicals together – some may explode
Ensure measuring devices for chemicals are not used for any other purpose.
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2.6 Follow emergency first aid procedures in the
event of a cleaning-related incident or accident
Introduction
Working in kitchens is by nature a dangerous job. The most common injuries are burning and cutting followed by slips tripping and falling.
Emergency first aid is vital.
Emergency first aid related to cleaning is also necessary.
It can be caused by:
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.
Procedure 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.
This will vary:
Hot stove burn, move patient away from stove, run cold water over affected area to relieve pain and take heat out of affected area
Person slips on wet floor, make sure you have proper footwear that will reduce possibility of you slipping on floor before you go to aid of patient. Then ascertain the extent of the injured person before you try to move them
Call for assistance if needed, some things you cannot handle on your own, ask others to do things that need to be done
Your establishment may have designated ‘first aid officers’, they will need to be notified: what is the telephone number?
Do you need to call ambulance of fire department? Fire department will need to be called if there is a fire or dangerous gasses in the environment.
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Administering basic first aid for minor cuts, bruises, abrasions,
burns and scalds
Basic first aid for minor cuts
If the person has cut themselves, the first thing you need to do is to control the blood loss.
This is just a matter of applying pressure to wound.
Check to see if wound is clean:
If yes, apply bandage and keep dry
If not, wash with water to flush the wound the best you can then apply bandage or dressing. Send patient to higher level medical care facility, first aid station or doctor.
Basic first aid for Major Cuts
Apply pressure to wound and elevate to stem the flow of blood where possible. Keep pressure on wound until higher advice is available. Tourniquet may need to be applied.
Basic first aid for Burns and Scalds
Standard practice is to flow cold water over the affected area for 20 minutes. This will relieve the pain and take heat out of the wound.
If pain is not relieved then the person needs to seek medical advice.
Do not apply ice to affected area as ice will burn skin more and do more damage.
Bruises from falls
Apply cold compress to affected area to reduce swelling. Do not apply frozen gel packs directly to areas as this ‘ice’ temperature will burn skin.
Wrap in cloth material and allow cold to penetrate through cloth to ease affected area.
Seek higher medical advice if needed.
Abrasions
Make sure the wound is clean and no foreign objects are still attached to skin. Apply some sanitising cream and cover with light breathable covering to protect the wound.
Chemical burns on skin
Move patient away from chemical and flush affected area with cold water until medical help can be accessed.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date.
2.1 You are working in a kitchen and are asked to list all your cleaning needs:
Make a list of 6 pieces you think you require
Supply price of each piece of equipment
How often these pieces of equipment will need to be cleaned.
2.2. List utensils needed to clean this cleaning equipment.
2.3 Develop a cleaning schedule for your kitchen:
What is to be cleaned?
Who is to clean
When are they to clean?
2.4. Show how you will store this equipment:
Supply your requirements for storage.
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Summary
Clean and maintain kitchen equipment and utensils
Identify the equipment and utensils that may require cleaning in a kitchen premises
environment and the frequency of cleaning for each identified item
A Food Safety Plan (FSP) is the first thing that needs to be presented to the local authority when making application to operate a food business in Victoria.
A Cleaning Schedule must be part of this FSP. It will identify:
All equipment that will need to be cleaned
All equipment that will need to be cleaned
How they are to be cleaned
Who is to clean them
When they are to be cleaned
What is to be used in the process of cleaning
Any occupational health and safety procedure that need to be followed when cleaning procedure is being implemented.
Select appropriate cleaning utensils and chemicals
It is the enterprises decision to what quality of cleaning chemicals and cleaning equipment that they are going to be using.
The best quality or the more budget priced products
The better the quality the easier the cleaning
The end result should be the same.
They will make equipment and utensils safe to use to produce food fit for human consumption.
Implement cleaning procedures in accordance with enterprise and legislated requirements
The cleaning schedule will indicate the time of day areas are to be cleaned. What is more efficient for the business is not always the most convenient.
Does cleaning have to be done at night?
Does it cost more to employ staff at night?
If all cleaning is done at night, are there staff to do emergency cleaning during the day?
How many people will be involved in the cleaning? What equipment is available to carry out the cleaning procedure?
Store and protect equipment and utensils that have been cleaned ready for future use
Cleaning Equipment and Utensils are important to carry out the cleaning process. Loss of this equipment is detrimental to the efficiency of the operation.
Utensils will need to be replaced as they wear out and some have a short life spa.
Equipment might be larger and more expensive to replace.
All cleaning products need to be protected from accidental breakage and pilfering by staff or theft from outside the enterprise.
Security of cleaning equipment and utensils is important. Special storage areas need to arranged and secured to prevent such losses of equipment.
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While there must be easy access to these areas it is important that these areas can be secured.
Store cleaning items and chemicals, and clean where applicable, after cleaning has been
completed
Utensils used in cooking need to be clean when they are to be used next so should the cleaning equipment and cleaning utensils.
This makes for ease of use and also minimise the possibility of contamination of the food.
Helps to minimise any staff injuries incurred from picking up containers that are contaminated on the outside with the caustic chemical contained in the container.
Follow emergency first aid procedures in the event of a cleaning-related incident or
accident
Using cleaning chemicals make the job of cleaning kitchen equipment easier and more efficient.
Some chemicals are corrosive when coming into contact with parts of the human body.
While care must be taken when using chemical everybody must be aware of FIRST AID procedures when working with these chemicals and must know what is to be done when exposed to the cleaning chemicals.
What is the chemical?
What precautions that must be followed when using these chemicals?
What is the first aid procedure?
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Element 3:
Perform basic maintenance on
kitchen equipment, utensils and
premises
3.1 Perform basic premises maintenance activities
as necessary
Introduction
Basic premises maintenance may include:
Tightening loose fittings
Replacing minor items that are damaged, that pose a food safety or other risk, or which pose a threat to operational effectiveness
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, as required.
Many establishments use a maintenance schedule to provide regular preventative maintenance for nominated pieces of equipment.
This means that all the items covered by such a schedule are routinely checked to ensure they are in good working order, and any required maintenance is performed to prevent break-downs: the idea of this approach is to stop a problem/breakdown happening in the first place.
By contrast, many establishments do not implement scheduled maintenance.
In addition, some equipment may need maintenance between scheduled maintenance.
Why is this of a concern?
Routine maintenance is undertaken to:
Keep the items in full operational condition
Keep items safe to use.
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3.2 Perform basic maintenance activities on
equipment and utensils as necessary
Introduction
Equipment used in the kitchen gets old, breaks and becomes dangerous to use as well as potentially contaminating food being processed on the premises.
What is involved?
All routine maintenance must be undertaken according to planned, preventative maintenance programs.
This may include:
Wiping down and cleaning – you must realise that basic cleaning of equipment is a prime preventative maintenance activity: many breakdowns are a result of nothing more than a build of dirt and debris over time
Washing and rinsing of items – such as mops, brooms, cloths
Sanitising – essential for minimising the transfer of bacteria
Drying out – when items have been cleaned you will need to either hand dry the items or leave it to air dry
Dismantling and reassembling – electrical items will often need to be dismantled before they can be effectively maintained and then re-assembled: manufacturers of items will provide detailed advice of what needs to be done in this regard
If you can’t find the manufacturer’s instructions contact the supplier for a replacement set of instructions, or check their website – many suppliers include this sort of information on-line
Emptying items – basic maintenance for items such as vacuum cleaners and other items that incorporate a vacuuming function must be emptied as a routine maintenance activity
Changing filters – in vents over stoves.
Day-to-day maintenance
In addition to routine maintenance functions you are expected to also address maintenance issues that occur on a day-to-day basis.
While you are not expected to be a qualified service technician, you are expected to take whatever action is within your ability and is necessary to:
Fix things on-the-spot
Prevent further damage to an already faulty item.
The actions that can achieve these aims are:
Having a look at the item and determining, if possible, what is causing the problem – some electric items will have warning lights that can indicate what the problem is, or whereabouts the problem is
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Taking whatever action you can to remedy the situation without placing yourself at risk and without doing further damage or causing further problems
this can include turning electrically-powered equipment off before doing anything and then removing debris that is clogging an inlet, causing the problem
Checking log books for the machine – some machines require basic maintenance based on the ‘run hours’ of the item
Reporting problems to your supervisor or the Maintenance department where your efforts are unable to rectify the issue you have identified.
3.3 Report maintenance requirements that cannot
be satisfactorily addressed
Introduction
Identification of faults
Staff are partially responsible for identifying faults with cleaning equipment, and reporting these faults in accordance with enterprise procedures. Storing equipment provides an excellent opportunity to look for faults.
The procedure to report faults will vary from establishment to establishment.
It is generally the maintenance department’s responsibility to check and fix the item however there are a number of general rules for dealing with identified faults:
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 and submitted to the appropriate person or department.
Some faults may have to be repaired off-site – which may involve returning the item to the supplier or forwarding it to an accredited repairer. In extreme cases, a new item may have to be purchased.
When major repairs are required, management may elect to buy a new item instead of repairing the old one.
Where repairs have been made on an item, it is important for this item to be monitored in case the repairs prove to be ineffective and the establishment may be able to claim under some form of warranty or guarantee.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date.
3.1 Make a list of 6 basic maintenance activities that you may be required to do in the kitchen
3.2. Develop a checklist of the steps required in performing this basic maintenance of kitchen equipment
Include in this list tool you may require to carry out basic maintenance of this kitchen equipment.
3.3. Supply a maintenance request sheet that will outline maintenance need when you report maintenance needs to manager
Name of equipment that need maintaining
Where the equipment is situated
Importance of maintenance (high/low).
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Summary
Perform basic maintenance on kitchen equipment, utensils and premises
Perform basic premises maintenance activities as necessary
The premises that are used to produce foods needs to be in good repair.
Are the tiles on the floor coming loose?
Water can build up under these tiles and cause more damage.
Replacing minor items that are damaged, that pose a food safety or other risk, or which pose a threat to operational effectiveness, some can be minor others major.
Replacing light globes in cool room, replacing torn or damaged fly screens on windows.
Taking short-term remedial action to prevent a control being kept within the production area will be effective in reducing long term damage done if these tasks are not carried out.
Perform basic maintenance activities on equipment and utensils as necessary
Following manufacturer’s instructions in relation to on-site basic preventative maintenance.
Keep such things as filters clean, replace washers as they wear out. Seals on cool room doors get dirty and split during cleaning. Screws and nuts and bolts become loose with usage so constant checking needs to be in place to minimise impact of these problems occurring.
Report maintenance requirements that cannot be satisfactorily addressed
Contacting the relevant person/department to effect professional repairs, as required. This is good management procedure that will reduce impact of breakages and downtime of said machinery.
Reporting items that are dangerous and/or which are unable to be repaired/maintained in-house will help to reduce on costs if people are injured due to lack of maintenance.
Some businesses want to reduce cost by avoiding the costs of implementing these good management procedures but at the end of the day it will cost the company more if they injure or kill people whist on their premises. Customers or workers.
Good maintenance saves money in long term.
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Element 4: Handle waste and laundry requirements
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Element 4:
Handle waste and laundry
requirements
4.1 Dispose of internal waste in accordance with
enterprise and legislated requirements
Introduction
This Section looks at the legal requirements in relation to waste disposal and the possible internal requirements that might apply to this common workplace activity.
Hygiene regulations
Health laws require management to supply sufficient garbage receptacles to cater for whatever garbage is produced.
If the rubbish is scattered all around the existing bins, and it is flowing over the tops of bins, it is deemed that there are insufficient bins.
The garbage area must also be kept in a tidy condition as well as clean.
The idea of keeping the garbage area tidy is to try to minimise the potential of providing harbourage for cats, mice, birds etc.
In general there is a requirement that garbage be stored in such a way as to minimise contamination.
Consideration may be given to the use of garbage ‘cool rooms’ where food refuse is stored under refrigeration prior to removal from the premises. This helps control odour problems and infestation by rodents but this is not a legal requirement.
Remember that keeping things ‘clean’ includes keeping them ‘free from odour’ and this is an especial concern in relation to garbage areas, bins etc.
Local councils get many complaints form next door neighbours complaining about the smell coming from the rubbish area of the food premises next door.
Frequency of disposal is very much an individual concern, and the use of commercial companies to clear garbage may well be required.
Attention should be paid to increasing garbage pick-ups during peak trading periods where extra food rubbish is generated.
All garbage bins must be in ‘good condition’ and must be fitted with tight-fitting lids which must be kept in position so as to provide protection against vermin gaining access to the rubbish.
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Enterprise practices/procedures and environmental considerations
Recent sensitivity to environmental concerns has resulted in many premises modifying their standard operating procedures in order to be more responsible in terms of waste creation and disposal.
A central theme to the concept of responsible waste management has been to encourage businesses to ‘Reuse, Reduce and 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. Reuse and Reduce fall outside the thrust of this Unit, but sorting and disposal of waste definitely embraces ‘recycling.
Current waste management practices may include the sorting of waste into the following categories in order to facilitate recycling:
Paper, including cardboard and newspapers
Plastic, including soft drink (PET), milk, juice and cordial bottles
Glass, including bottles (clear, green and amber), jars and clear sauce bottles
Steel cans, including food cans and aerosol cans
Aluminium cans, including aluminium foil
Milk and fruit juice cartons.
As a general rule, items for recycling should be cleaned (washed or rinsed) and flattened ready for collection.
Each category of recyclable waste should be stored in a separate container for ease of pick-up, and to promote ease of processing.
It is fair to say that some establishments apply a high level of environmental conscientiousness when it comes to dealing with waste, and others do relatively little.
Premises should always check with their local council to identify any local requirements that might apply.
It is often forgotten that garbage bins are required by legislation to be cleaned, but it is true. They must be regularly cleaned using brushes and utensils dedicated solely to that task. This usually involves using some form of degreaser to cut through the grease, and a deodorant to control smells.
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Plastic garbage bags are a common method of keeping the bins themselves clean, however bulk rubbish units (dumpers, for example) will need to be hosed out with hot water and detergent.
Even where you use the bin liners, you cannot rely on them totally to keep the bin clean, so some cleaning will have to be done.
If you use dumpers provided by an industrial cleaning company, the responsibility for these dumpers remaining ‘clean’ is yours – if the company supplying the dumpers won’t clean them, then you have this responsibility.
Also remember that food handlers are legally required to wash their hands after handling rubbish.
Types of internal waste
Internal waste may include:
Food waste
Liquid waste
Chemical waste
Fats and oils
Food wrapping, including containers, cartons, plastic material, bottles, jars and glass, cans, aluminium-based products, recyclable materials, paper and cardboard
Waste matter from departments serviced by the kitchen.
Once garbage has been collected from the room, kitchen, it must be transported safely to the appropriate garbage location, usually a dump master.
Near the dump master there may be a number of recycling stations– paper, plastics, cans, etc. – and as much garbage as possible should be recycled.
Protective clothing should always be worn when handling or disposing of garbage.
Chemicals are different to garbage and should be treated as such.
Standard requirements
Garbage must be disposed of regularly – it must never be allowed to accumulate inside the premises: a minimum requirement is to remove all garbage on a daily basis.
In addition:
Comply with any recycling protocols the business has:
Make sure all rubbish goes into the bins – and is not left lying around next to them
Close lids to bins after using them – there may be a need to lock them to prevent unauthorised use
Use the appropriate bin/disposal system for the appropriate type of rubbish – liquid waste will be separated from solid waste
Wash hands after handling rubbish.
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Requirements relating to disposing of chemicals
When cleaning, handling and disposing of chemicals, the following points should be adhered to:
Chemicals should never come in direct contact with the skin – always use/wear PPE
When spilt, chemicals should be initially soaked up with sand, earth or some kind of designated absorbent material.
Safe disposal of chemicals
Left-over chemicals in undiluted form must never be disposed of down a sink or a gully trap.
State and local laws address the environmentally friendly and safe disposal of chemicals by requiring them to be:
Taken to designated collection sites
Collected by specially licensed collection businesses.
Chemicals should only be poured down drains that are fitted to chemical traps:
Never assume a drain leads to a chemical trap.
Where you are unsure about the requirements for disposal of chemicals, contact your local council for relevant local requirements. They will give you advice as to how to comply with current relevant legislation.
Chemicals must not be poured down storm water drains in order to prevent pollution of the environment (and avoid the risk of fines and adverse media attention.
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4.2 Maintain waste disposal area in a clean and
sanitary condition
Introduction
The broad nature of the requirement ensures that it is applicable to all types of food premises and the different types of garbage and recyclable material that are produced.
Disposal areas
The word ‘facilities’ is intended to include all the areas and equipment used in connection with garbage and recyclable material storage. It includes: outside storage areas where bins are kept:
Garbage rooms
Refrigerated garbage rooms
Garbage chutes
Bins, hoppers and other storage containers whether used outside the buildings or in food handling areas; and
Compactor systems and the rooms in which they are housed.
‘Garbage and recyclable matter’ includes food waste, paper, cardboard, glass, metal (whether recycled or not) and any other waste material produced by the business that has to be stored before it is removed.
Food premises must have facilities for the storage of garbage and recyclable matter that:
a. Adequately contain the volume and type of garbage and recyclable matter on
the food premises
The standard requires all the garbage and recyclable material to be contained. This means that the waste should be in bins, hoppers, wire cages or other containers that are appropriate for the type of waste. For example, paper can be stored in hessian-like material sacks and wire cages but food waste, which may leak liquids, must be placed in impervious containers.
The containers must be large enough or in sufficient numbers to contain all the waste produced by the business while awaiting the next waste removal from the premises.
The outside area or room that houses the containers must also be adequate for the volume and types of waste. There is no requirement to use refrigerated garbage rooms although this may be necessary for some businesses to prevent putrefaction and odour problems.
b. Enclose the garbage or recyclable matter, if this is necessary to keep pests and
animals away from it; and
The garbage and recyclable matter must be enclosed if this is necessary to keep pests and animals away from it. The subclause is not intended or designed to prevent nuisances from litter or to prevent scavenging by people.
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The intention is that containers that are in open air storage areas must have tight fitting lids in order to keep flies and other pests away. However, lids on containers used in food preparation areas are not specifically required. Lids inconvenience kitchen staff and handling the lids could pose a risk of food contamination. Lids may also not be necessary on containers in sealed garbage rooms because pests should not be able to access the garbage.
Recyclable material that does not attract pests but will afford harbourage, such as dry cardboard, can be baled, kept in an enclosure and removed regularly.
c. Are designed and constructed so that they may be easily and effectively
cleaned
This requirement applies to the area where the waste is stored and to garbage chutes, bins or other containers used to hold garbage or recyclable matter.
Businesses should not have to go to the expense of providing external garbage areas (with associated drainage, reticulated water, etc.) if the current arrangements are not posing a food safety risk. However, if there are other issue s, such as environmental problems or the type of waste necessitates it; businesses may need an external garbage area under other legislation.
If premises have a garbage room, the floors, walls and ceiling they must be designed and constructed in a way that enables them to be cleaned. For example, floors may need to be graded and fall to a floor waste if the room is hosed to clean it.
They must not, as far as practicable, provide harbourage for pests. For example, walls should be smooth and free of cracks and crevices where insects could hide.
Garbage rooms are part of the premises and therefore have to comply with the requirements for sufficient ventilation and lighting.
There is no requirement that garbage containers or garbage areas must be sanitised.
There is no food safety justification for sanitising because food should not be in contact with the containers and hands should be washed after handling the containers if the next handling job could transfer contamination from the containers to food.
Washing containers thoroughly with detergent and water should remove residues that are likely to attract pests.
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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What is meant by ‘food for disposal’?
A food business is required to hold and keep separate ‘food for disposal’ until it is assessed.
Food that is immediately assessed and determined not to require holding does not need to be identified.
For example, if food that is found to be mouldy is immediately disposed of, the food does not need to be identified because it is not being held.
However, if the food business needs to keep the mouldy food, for example to return it to the supplier, the food will need to be kept separate and identified.
‘Food for disposal’ that needs to be held must be separated and identified so that it is not accidentally sold or used.
A completely separate storage area is not required but these foods should be kept away from foods for sale:
For example, foods that need to be held and kept separate may be placed together on one shelf in a refrigerator or dry storage area.
The business may also choose to keep these foods in special containers.
The held food must be identified as returned food, recalled food or food that is or may be unsafe or unsuitable.
Food for disposal must be held and kept separate until the business has decided what to do with the food
These are discussed below.
a. Destroyed or otherwise used or disposed of so that it cannot be used for human
consumption
The business may destroy or dispose of the food in some way. This may also be the business’s only option if the other options do not apply.
Food would usually be disposed of by placing it in the rubbish. However, if large amounts of food need to be disposed of, special arrangements may need to be made. The business should liaise with the local enforcement authority if large amounts of food are to be disposed of at the rubbish tip. The enforcement authority may require this food to be destroyed in some manner before it is dumped, to prevent it being pilfered from the tip and resold or used.
The food may be able to be used for purposes other than human consumption, for example animal feed.
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b. Returned to its supplier
Food may also be held, separated and identified for return to the supplier. Examples of circumstances in which food may be returned to the supplier include:
Food that is subject to recall
Incorrect orders or deliveries; and
Food that has deteriorated or perished within its stated shelf life.
Cleaning chemicals can be harmful to the environment so there are certain rules that need to be followed when disposing of them.
Disposing of cleaning chemicals
From time-to-time there may be a need to dispose of cleaning chemicals. This may occur when:
Chemicals have become dated
Containers have lost their labels and you don’t know what’s inside so the business elects to dispose of the product rather than risk guessing at what it is
You change suppliers and elect to start this new relationship by throwing out any existing product and beginning from a set date using all new products
You decide to discontinue using a certain product because it isn’t performing as expected
There has been a spill and you need to get rid of the product that has been cleaned up.
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.
Recent environmental considerations mean that chemicals must be disposed of in an environmentally sensitive way.
Many Councils will have special ‘domestic chemical runs’ to facilitate the safe and environmentally responsible removal of chemicals from households conducted by licensed personnel under strict control protocols.
Some – but certainly not all – Councils may also have a similar ‘commercial chemical run’ from time-to-time. Contact your local Council to see what their approach, and advice, is where you have need to dispose of neat chemicals.
All this may sound a bit over the top for the disposal of some cleaning chemicals but be warned it is the law to dispose of such substances properly.
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4.3 Gather dirty linen from kitchen and associated
departments and process dirty linen
Introduction
Dirty linen may include:
Uniforms
Cleaning cloths, tea towels
Table linen
Linen from departments serviced by the kitchen.
Process dirty linen may include:
Sorting into designated types and piles
Identifying and marking stains
Notifying the laundry of laundry requirements by type and quantity
Transporting dirty linen to the laundry
Returning clean linen to the kitchen.
Part of the role of cleaning and maintaining kitchen premises may be to sort waste and dispose of it according to hygiene regulations, enterprise practices and procedures, and environmental considerations.
This Section looks at the legal requirements in relation to waste disposal and the possible internal requirements that might apply to this common workplace activity.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by agreed date.
4.1 Supply waste disposal requirements of your local/ state government regulations:
What needs to be separated?
What can be recycled?
How often refuse will be picked up?
4.2. Develop a cleaning schedule and management guidelines for the waste storage area:
Are storage bins to be colour coded?
When can refuse be stored in this area?
What control processes are to be put in place to maintain cleanliness in this area?
4.3. Develop protocols for the collection and processing of laundry needs:
What happen to soiled linen?
Who is responsible?
How often this process is to be carried out?
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Summary
Handle waste and laundry requirements
Dispose of internal waste in accordance with enterprise and legislated requirements
All businesses generate waste. Food businesses generate more than some. The majority of the waste generated by food business is organic and is non toxic in the short term.
After time this non toxic waste becomes toxic to human health so it is important that it is disposed of in an organised and efficient manner.
All food businesses need to follow instructions and requirements of the local government authority in the disposal of waste that is generated by their business.
Re-usable materials also need to be organised and processed. Laundry needs to be managed when soiled as it becomes hazardous to human health if not cleaned after use.
Maintain waste disposal area in a clean and sanitary condition
They are where waste is collected and stored prior to disposal and also the area that is most likely to become contaminated quickly through over use and poor maintenance.
Cleanliness here is as important as elsewhere and in some way s more important as this area collects ALL waste before it is disposed.
Gather dirty linen from kitchen and associated departments and process dirty linen
Kitchens generate a lot of soiled materials. Modern practices have lead to the usage of new paper based products that alleviate the need to many items used in the kitchen and restaurants.
But there is still a need to gather material that is to be laundered, t-towels, cleaning clothes, serviettes, table clothes, staff uniforms etc.
Organised collection will give greater control over these items and minimise the impact of them harbouring bacteria and attracting vermin and pests.
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Presentation of written work
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Presentation of written work
1. Introduction
It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organised. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep ‘on track’. Teachers recognise and are critical of work that does not answer the question, or is ‘padded’ with irrelevant material. In summary, remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
3. Presenting Written Work
Types of written work
Students may be asked to write:
Short and long reports
Essays
Records of interviews
Questionnaires
Business letters
Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.
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Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student’s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher’s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a student were to write ‘A nurse is responsible for the patients in her care at all times’ it would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
Recommended reading
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Recommended reading
Australia New Zealand Food Authority; 2001 (2nd edition); Safe food Australia: a guide to
the food safety standards; Australia New Zealand Food Authority
Draz, John & Koetke, Christopher; 2014 (2nd edition); The culinary professional; The
Goodheart-Willcox Company, Inc
Findley, Mary & Formichelli, Linda; 2007; The complete idiot's guide to cleaning; Alpha Books
Foley, James M; 2014 ;Principles of code enforcement, Boston Pearson
Food Standards Australia New Zealand; 2002; Food safety: skills and knowledge for food businesses; guidance for food businesses on the skills and knowledge requirement of Food Safety Standard 3.2.2, Food Safety Practices and General Requirements; Food Standards Australia New Zealand, Canberra, A.C.T
Food Standards Australia New Zealand; 2002, Food safety: temperature control of potentially hazardous foods; Food Standards Australia New Zealand
Hayes, David K 2014, The professional restaurant manager
Hickman, A; 2008; Clean and maintain kitchen premises: SITHCCC004A; William Angliss Institute, Melbourne
Hickman, A; 2008; Clean premises and equipment: SITHACS006A; William Angliss Institute, Melbourne
McWilliams, Margaret; 2013 (10th edition); Food fundamentals; Pearson, Boston
Ninemeier, J.D; 2009 (5th edition); Management of food and beverage operations;
American Hotel & Lodging Educational Foundation
Recommended reading
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Trainee evaluation sheet
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Trainee evaluation sheet
Clean and maintain kitchen equipment and utensils
The following statements are about the competency you have just completed.
Please tick the appropriate box Agree Don’t
Know
Do Not
Agree
Does Not
Apply
There was too much in this competency to cover without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own initiative.
My training was well-organised.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked well.
The activities were too hard for me.
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The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Trainee Self-Assessment Checklist
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Trainee Self-Assessment Checklist
As an indicator to your Trainer/Assessor of your readiness for assessment in this unit please complete the following and hand to your Trainer/Assessor.
Clean and maintain kitchen equipment and utensils
Yes No*
Element 1: 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 sanitising 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
Element 2: 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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Yes No*
Element 3: Perform basic maintenance on kitchen equipment, utensils and premises
3.1 Perform basic premises maintenance activities as necessary
3.2 Perform basic maintenance activities on equipment and utensils as necessary
3.3 Report maintenance requirements that cannot be satisfactorily addressed
Element 4: Handle waste and laundry requirements
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
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed: _____________________________ Date: ______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you need to do to become ready for assessment.