clean & maintain kitchen equipment & utensils
TRANSCRIPT
Clean and maintain kitchen
equipment and utensils
Elements
1. Clean kitchen premises
2. Clean and maintain equipment and utensils
3. Perform basic maintenance on kitchen equipment
utensils and premises
4. Handle waste and laundry requirements
Slide 2
Clean and maintain kitchens
Assessment for this Unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from employer/supervisor
Slide 3
Clean Kitchen Premises
1.1 Identify the areas that may require cleaning in a kitchen
premises environment and the frequency of cleaning for
each identified area
1.2 Select appropriate cleaning utensils and chemicals
1.3 Implement cleaning procedures in accordance with
enterprise and legislated requirements
1.4 Identify and address cleaning and sanitizing needs that
arise in addition to scheduled cleaning requirements
1.5 Store cleaning items and chemicals, and clean where
applicable, after cleaning has been completed
1.6 Follow emergency first aid procedures in the event of a
cleaning-related incident or accident
Slide 5
Purpose of Food Safety Plan (FSP)
FSP Cleaning Schedule
The cleaning schedule will determine:
When EVERYTHING is to be cleaned
How it is to be clean
Who is to clean
How often everything will be cleaned
What chemicals and equipment are to be used when cleaning
Advice on OH&S equipment to be used when using cleaning chemicals
Slide 6
Identify areas to be cleaned
Areas to be cleaned
Floor of the kitchen
Workbenches fixed and/or mobile
Storerooms, shelving, floor, walls and ceilings
Sinks and food disposal units
Drains, in floors, especially wet areas
Exhaust fans and filters
Slide 7
Identify areas to be cleaned
Areas to be cleaned
Air conditioning outlets
Light covers
Staff change rooms
Garbage storage areas
Stock receiving areas
Grease traps
Walls
Slide 8
Select cleaning equipment
Types of equipment
Mops
Brooms and brushes
Cloths and sponges
Buckets
Protective gloves
Protective face masks
Warning signs
Slide 9
Select cleaning equipment
Types of equipment
Garbage receptacles
Vacuum cleaners
Scrubbing machines
Slide 10
Select cleaning equipment
Personal Protective Equipment
Hand gloves
Eye goggles
Aprons
Footwear
Airways Protection
Slide 11
Select cleaning equipment
Chemicals
Chemicals used for cleaning in food areas
General detergent
Dishwasher detergent
Floor cleaner
Drain cleaner
Bleach
Oven cleaner
Grill cleaner
Sanitisers
Slide 12
Process of cleaning
Principles of cleaning
Remove all visible waste from the area to be cleaned.
Apply cleaning agent and allow it to work on the area.
Remove the cleaning agent and restore area to it
correct condition
Slide 13
Implement cleaning procedures
Cleaning Schedule Checklists
What?
Who?
When?
With what?
How often?
Slide 14
Implement cleaning procedures
Material safety data sheet (MSDS)
A material safety data sheet (MSDS) is an important
aspect of occupational safety and health:
What information is contained within a MSDS?
Slide 15
Implement cleaning procedures
Material safety data sheet (MSDS)
Physical data
Toxicity or potential hazards
Health effects
Procedures for safe use
First aid
Slide 16
Implement cleaning procedures
Material safety data sheet (MSDS)
Reactivity
Storage
Disposal
Protective equipment
Spill-handling procedures
Slide 17
Cleaning steps
Workbenches
Remove any materials that are visible
Wash with hot water with detergent
Hot water is to soften any fats and the detergent will
help remove the fats
Scour with cloth or fibrous material to
break up debris that is adhered to surface
Rinse with hot water
Allow surface to air dry
Apply sanitiser and use to manufacturers’
instruction on MSDS sheet
Slide 18
Cleaning steps
Utensils
Cooks knives
Chopping boards
Stainless steel bowls
Pots
Pans
Plates
Platters
Slide 19
Cleaning steps
Floors
These will need to be cleaned on a daily basis.
Basic cleaning will be sweeping once or twice a day.
Floors in food production will have to
be cleaned more regularly
Slide 20
Cleaning steps
Sinks
Hand washing sinks
Food washing sinks
General purpose cleaning sinks
Floor washing sink
Slide 22
Cleaning steps
Drains
Covers removed
Washed and sanitised
Any trapped debris removed before cleaning
If drains are cleaned on regular basis there
is no need to dry them
They will air dry
Slide 23
Cleaning steps
Walls of food production areas
These will need to be cleaned as needed
Cleaned on a weekly or fortnightly basis as stated in
FSP
Higher than this can be cleaned on a 3 month cycle or
as needed
Slide 24
Cleaning steps
Air filters and vents
Over stoves and ovens
Air conditioning
Air flow vents in walls
Slide 25
Cleaning steps
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
Possible infestation of pests of some type
Smells tend to build
Slide 26
Cleaning steps
Garbage bins and Garbage storage areas
Use plastic liners
Wash bins every time they are emptied
Cleaned on a daily basis
Allowed to air dry
Relined with clean plastic liner
Lid replaced
Slide 27
Cleaning instructions
Work Instruction or Job Safety Analysis Sheets
A Work Instruction (WI), Job Safety Analysis (JSA) or SOP
(Standard Operating Procedure) may be provided by the
employer to assist in cleaning and in the application of
chemicals:
What information is provided?
Where can these sheets be accessed?
Slide 28
Additional cleaning required
Breakages
Unexpected and not part of cleaning schedule
Immediate response required
Spillages
Unexpected and not part of cleaning schedule
Immediate response required
Allowances have to be made to all schedules for the
unexpected.
Slide 29
Store cleaning items
Condition
Clean ready for later use
Position
Close to the kitchen
Responsibility
Last person to use
Slide 30
Store cleaning chemicals
Condition
Secured in container it was delivered
Position
Chemical storage area
Sealed
Responsibility
Last person to use
Slide 31
Store cleaning chemicals
General storage conditions
Keep in a storeroom away from other products
A register should be maintained to record items
The store room must be well lit and ventilated
The room should only be used for storing chemicals
Heavy containers must be stored on lower shelves
Keep containers well sealed and labelled
Slide 32
Store cleaning chemicals
General storage conditions
Have MSDS and first aid directions posted in the area
First aid resources to support possible treatment
requirements
Keep away from a naked flame or excessive heat
Product usage charts should be close to the chemicals
for easy and clear reference purposes
Instructions for safe chemical handling must be poste
Necessary PPE should be present
Slide 33
Store cleaning chemicals
General storage conditions
Never store chemicals or cleaning agents in food
containers
Never store chemicals with food
Do not allow customers to come into
contact with chemicals
Never mix chemicals together
Ensure measuring devices for chemicals
are not used for any other purpose.
Slide 34
Emergency first aid procedures
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
Slide 35
Emergency first aid procedures
Additional requirements:
Material Safety Data Sheets
Internal First Aid officers
Correct use and storage of chemicals
Applying appropriate first aid measures
in emergency situations
International language signage
Photo signage and instructions
Slide 36
Emergency first aid kit
Condition
Fully stocked
Position
Easy access to staff
Responsibility
Enterprise
Slide 37
Work projects: Clean kitchen Premises
Summary:
Identify Areas to be cleaned
Cleaning utensils to be used
Chemicals to be used
Cleaning procedures
Additional cleaning
Store cleaning equipment
Emergency First Aid
Slide 38
Clean and maintain kitchen
equipment and utensils
2.1 Identify the equipment and utensils that may require
cleaning in a kitchen premises environment and the
frequency of cleaning for each identified item
2.2 Select appropriate cleaning utensils and chemicals
2.3 Implement cleaning procedures in accordance with
enterprise and legislated requirements
2.4 Store and protect equipment and utensils that have
been cleaned ready for future use
2.5 Store cleaning items and chemicals, and clean where
applicable, after cleaning has been completed
2.6 Follow emergency first aid procedures in the event of a
cleaning-related incident or accident
Slide 40
Identify equipment cleaning needs
General cleaning requirements
Follow manufacturer’s instructions in relation to using
chemicals on the equipment
Follow manufacturer’s instructions when cleaning their
equipment
Pay attention to the job
Don’t cause any damage to anything
being cleaned
Slide 41
Cleaning and sanitation
What is the difference between cleaning and
sanitising?
What do the customers expect?
What does your Food Safety Plan state?
Slide 42
Cleaning and sanitation
Cleaning
Removal of visible dirt and debris (including rust) either
from crockery, cutlery, glasses, equipment or
Removal of odour
Sanitation
Killing of microbes using either hot
water or chemicals
Slide 43
Cleaning utensils
Free from foreign matter
Free from visible matter
Bacteria reduced to safe level
Dry to touch
Slide 44
Cleaning procedures
What is to be cleaned?
When can it be cleaned?
What equipment is needed for cleaning?
Alternatives?
Everything cannot be cleaned at same time
Map out cleaning plan in Food Safety Plan
Slide 45
Select appropriate utensils for cleaning
Kitchen items to be cleaned
Crockery
Glassware
Cutlery
Utensils
Pots, pans and other dishes
Containers
Chopping boards
Knives
Slide 46
Select cleaning chemicals
Types of cleaning chemicals
General detergent
Dishwasher detergent
Floor cleaner
Drain cleaner
Bleach
Oven and Grill cleaner
Sanitisers
Slide 47
Cleaning procedures
Cleaning procedures for a kitchen
Once items to be cleaned are identified and the correct
cleaning items and chemicals are selected, it is now time
to start cleaning.
What policies and procedures must apply?
What standards of cleaning exist?
Slide 48
Cleaning procedures
General standards of cleanliness
A food business must ensure the following equipment is in
a clean and sanitary condition:
Eating and drinking utensils
The food contact surfaces of equipment
General area
Slide 49
Cleaning procedures
A ‘clean and sanitary condition’ means a surface or utensil:
Is clean
Has had applied to it heat or chemicals
The number of micro-organisms on the surface or
utensil has been reduced to a level that:
Does not compromise the safety of the food
Does not permit the transmission of infectious
disease
Slide 50
Cleaning procedures
No accumulation of:
Garbage, except in garbage containers
Recycled matter, except in containers
Food waste
Dirt
Grease; or
Other visible matter
Slide 51
Cleaning procedures
Food premises must be kept clean to:
Minimise the likelihood of food becoming contaminated
Discourage pests
Slide 52
Food Safety Plans
Food Safety Plans
Why is it important to have a Food Safety Plan?
What information should be included?
How can they be accessed by staff?
Slide 53
Cleaning and hazard checklists
Using cleaning and hazard checklists
A list of hazards that are likely to occur when
performing cleaning tasks
An aid for understanding safety/hazard assessments
Is not a comprehensive list for all cleaning tasks
Slide 54
Storing cleaned equipment
Equipment storage:
Must be clean
Must be dry
Store so it cannot be contaminated
Protect from contamination
Ready for use next time
Slide 55
Storing cleaned equipment
Importance of keeping items dry
Dry before storing
All equipment must be dry before being placed in storage
Moisture encourages bacteria to thrive
Bowls turn upside down
Dust does not settle on food surface
Slide 56
Store cleaning equipment after use
Safe storage
Specific area for storing
Will be there when required
Clean before storing
Will be clean ready for use
Slide 57
Store cleaning chemicals
Store chemicals separately
Store safely
Secure area
Well ventilated
Slide 58
Follow first aid procedures
Cleaning related injuries
Slips on wet floors
Burns from hot equipment
Skin burns by contact to skin by cleaning chemical
Chemical burns internally caused by
breathing in fumes from cleaners and solvents
Falling equipment that has not been
stored properly
Slide 59
Follow first aid procedures
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
Administer basic first aid
Slide 60
Follow first aid procedures
Administering basic first aid for minor cuts, bruises,
abrasions, burns and scalds
What are basic first aid procedures for:
Minor cuts
Major Cuts
Burns and Scalds
Bruises from falls
Abrasions
Chemical burns on skin
Slide 61
Clean and maintain kitchen
equipment and utensils
Summary:
Identify what has to be cleaned and when
Select cleaning utensils and chemicals
Implement cleaning procedures
Store cleaned equipment
Store cleaning items
Emergency first aid
Slide 62
Perform basic maintenance on kitchen
equipment, utensils and premises
Performance Criteria
3.1 Perform basic premises maintenance activities
as necessary
3.2 Perform basic maintenance activities on equipment
and utensils as needed
3.3 Report maintenance requirements that cannot be
satisfactorily addressed
Slide 64
Basic premise maintenance
Basic premises maintenance
Tightening loose fittings
Replacing minor items that are damaged or pose risk
Replacing light globes, tubes, starters and covers, as
required
Replacing torn or damaged fly screens
Taking short-term remedial action to prevent a
dangerous or sub-standard situation, from worsening
Contacting the relevant person/department to effect
professional repairs
Slide 65
Basic premise maintenance
Routine /preventative maintenance
Why is this important?
What activities can be undertaken?
Who should do this?
When should it be done?
Slide 66
Basic premise maintenance
Routine /preventative maintenance
Wiping down and cleaning surfaces
Washing and rinsing of items
Sanitising items
Drying items out
Dismantling and reassembling items correctly
Emptying items
Changing filters
Slide 67
Identifying maintenance requirements
Identifying items needing maintenance
How can you identify if items need maintenance?
What should you do with these items?
How do you report the need for maintenance?
Slide 68
Handling maintenance requirements
Handling items needing maintenance
Equipment should be removed from service as soon as
a fault has been identified
Equipment should be labelled clearly and
obviously ‘Out of Service’
Equipment should be stored in the
appropriate ‘Out of Service’ area
Appropriate ‘Report Fault’ paperwork
should be completed
Slide 69
Perform basic maintenance on kitchen
equipment, utensils and premises
Summary:
Perform basic premises maintenance
Equipment basic maintenance activities
Report maintenance requirements
Slide 70
Handle waste and laundry requirements
Performance criteria:
4.1 Dispose of internal waste in accordance with
enterprise and legislated requirements
4.2 Maintain waste disposal area in a clean and
sanitary condition
4.3 Gather dirty linen from kitchen and associated
departments and process dirty linen
Slide 72
Dispose of internal waste
Define internal waste:
Food
Chemical
Fats and oils
Liquid waste
Paper waste
Plastic waste
Slide 73
Dispose of internal waste
Define internal waste:
Organic waste
Waste that will break down in landfill
Food
Paper waste
Slide 74
Dispose of internal waste
Define internal waste:
Non Organic waste
Will not decompose on land fill:
Chemical
Fats and oils
Plastic waste
Aluminum cans
Glass bottles
Slide 75
Dispose of internal waste
Refuse, reduce, recycle
‘Reuse’ encourages the use of a product more than
once before it is discarded
‘Reduce’ ask people to generate less waste by thinking
more about what they buy and what they use
‘Recycle’ suggests that products can be re-made into
something else
Slide 76
Dispose of internal waste
Recycle
Organic waste
Non Organic waste
Separate into specific containers:
Chemical
Fats and oils
Plastic waste
Aluminum cans
Glass bottles
Slide 77
Dispose of internal waste
Recycle
Organic waste
Anything that will decompose:
Food products
Paper products wrapping
Dirt off the floor
Slide 78
Maintain waste disposal area
Waste disposal areas:
Garbage areas
Refrigerated garbage areas
Garbage chutes
Bins, hoppers, garbage chutes
Compacter systems
All must be cleaned on regular, DAILY, basis.
Slide 79
Maintain waste disposal area
Management of waste disposal areas
Adequately contain the volume and type of garbage
and recyclable matter on the food premises
Enclose the garbage or recyclable matter to keep pests
and animals away from it
Areas are designed and constructed so that they may
be easily and effectively cleaned
Slide 80
Disposing of food
Handling food for disposal
A food business must ensure that food for disposal is held and kept separate until it is:
Destroyed
Used for purposes other than human consumption
Returned to its supplier
Further processed in a way that ensures its safety and suitability; or
Ascertained to be safe and suitable
Slide 81
Disposing of chemicals
Disposing of cleaning chemicals
Chemicals have become dated
Containers have lost their labels and you don’t know
what’s inside
You change suppliers and elect to start this new
relationship
You decide to discontinue using a certain product
There has been a spill and you need to get
rid of the product that has been cleaned up
Slide 82
Disposing of chemicals
Disposing of cleaning chemicals
This disposal of chemicals must be done safely and
according to environmental conditions.
This means:
Cleaning chemicals must not be poured down the
sink/gully trap
Cleaning chemicals must not be thrown out
with normal rubbish
Slide 83
Manage dirty linen and process
May include:
Kitchen Uniforms
Kitchen cleaning cloths
Table linen
Slide 84
Manage dirty linen and process
Processes may include:
Sorting
Notifying laundry
Transporting
Returning clean linen
Checking returned linen
Slide 85