Clean and maintain kitchen equipment and utensils

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

http://www.asean.org/

http://creativecommons.org/licenses/by/2.0/deed.en

© 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

Introduction to trainee manual


Clean and maintain kitchen equipment and utensils 1


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


2


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



Unit descriptor


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


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



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



Unit descriptor

4


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

Assessment matrix



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



1.1 1, 2, 3 1


1.2 4, 5 2


1.3 6, 7 3


1.4 8, 9 4


1.5 10, 11 5


1.6 12, 13 6



2.1 14, 15 7


2.2 16, 17 8


2.3 18, 19 9

Assessment matrix

6


Work

Projects

Written

Questions

Oral

Questions


- 20 10


2.4 21 11

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


3.1 23 12


3.2 24 13


3.3 25 14



4.1 26 15


4.2 27 16


4.3 28 17

Glossary



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)


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

8





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


10


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.




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.


12


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’.




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


14


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.




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.


16


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




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


18


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.




RESPONSIBILITIES:



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.


20


RESPONSIBILITIES:



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




RESPONSIBILITIES:



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


22


RESPONSIBILITIES:



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


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


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”




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




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.




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.




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.




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.




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


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.




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.




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.




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

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.




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.


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.




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



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


Microwave:

Daily

Clean the microwave as required during trade and at the end of each day’s trade:





Sinks (double-bowl and wash-hand basin):

Daily

Clean the sinks as required during trade and at the end of each day’s trade:







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





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


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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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





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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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


PPE doesn’t fit properly

PPE is the wrong type for the specific task (e.g. shoes without a non-slip sole)





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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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.




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.




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.




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


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.




Summary


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?




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




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.


64


Work Projects


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).




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

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.




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.




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.




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.




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?




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




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



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

Clean and maintain kitchen equipment and utensils

Documents

Transcript of Clean and maintain kitchen equipment and utensils