Clean & Maintain Kitchen Equipment & Utensils

CLEAN AND MAINTAIN KITCHEN

EQUIPMENT AND UTENSILS

D1.HRS.CL1.03

Slide 1

Clean and maintain kitchen

equipment and utensils

Elements

1. Clean kitchen premises

2. Clean and maintain equipment and utensils

3. Perform basic maintenance on kitchen equipment

utensils and premises

4. Handle waste and laundry requirements

Slide 2

Clean and maintain kitchens

Assessment for this Unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer/supervisor

Slide 3

Element 1:

Clean kitchen premises

Slide 4

Clean Kitchen Premises

1.1 Identify the areas that may require cleaning in a kitchen

premises environment and the frequency of cleaning for

each identified area

1.2 Select appropriate cleaning utensils and chemicals

1.3 Implement cleaning procedures in accordance with

enterprise and legislated requirements

1.4 Identify and address cleaning and sanitizing needs that

arise in addition to scheduled cleaning requirements

1.5 Store cleaning items and chemicals, and clean where

applicable, after cleaning has been completed

1.6 Follow emergency first aid procedures in the event of a

cleaning-related incident or accident

Slide 5

Purpose of Food Safety Plan (FSP)

FSP Cleaning Schedule

The cleaning schedule will determine:

When EVERYTHING is to be cleaned

How it is to be clean

Who is to clean

How often everything will be cleaned

What chemicals and equipment are to be used when cleaning

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

Slide 6

Identify areas to be cleaned

Areas to be cleaned

Floor of the kitchen

Workbenches fixed and/or mobile

Storerooms, shelving, floor, walls and ceilings

Sinks and food disposal units

Drains, in floors, especially wet areas

Exhaust fans and filters

Slide 7

Identify areas to be cleaned

Areas to be cleaned

Air conditioning outlets

Light covers

Staff change rooms

Garbage storage areas

Stock receiving areas

Grease traps

Walls

Slide 8

Select cleaning equipment

Types of equipment

Mops

Brooms and brushes

Cloths and sponges

Buckets

Protective gloves

Protective face masks

Warning signs

Slide 9


Types of equipment

Garbage receptacles

Vacuum cleaners

Scrubbing machines

Slide 10


Personal Protective Equipment

Hand gloves

Eye goggles

Aprons

Footwear

Airways Protection

Slide 11


Chemicals

Chemicals used for cleaning in food areas

General detergent

Dishwasher detergent

Floor cleaner

Drain cleaner

Bleach

Oven cleaner

Grill cleaner

Sanitisers

Slide 12

Process of cleaning

Principles of cleaning

Remove all visible waste from the area to be cleaned.

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

Remove the cleaning agent and restore area to it

correct condition

Slide 13

Implement cleaning procedures

Cleaning Schedule Checklists

What?

Who?

When?

With what?

How often?

Slide 14


Material safety data sheet (MSDS)

A material safety data sheet (MSDS) is an important

aspect of occupational safety and health:

What information is contained within a MSDS?

Slide 15



Physical data

Toxicity or potential hazards

Health effects

Procedures for safe use

First aid

Slide 16



Reactivity

Storage

Disposal

Protective equipment

Spill-handling procedures

Slide 17

Cleaning steps

Workbenches

Remove any materials that are visible

Wash with hot water with detergent

Hot water is to soften any fats and the detergent will

help remove the fats

Scour with cloth or fibrous material to

break up debris that is adhered to surface

Rinse with hot water

Allow surface to air dry

Apply sanitiser and use to manufacturers’

instruction on MSDS sheet

Slide 18

Cleaning steps

Utensils

Cooks knives

Chopping boards

Stainless steel bowls

Pots

Pans

Plates

Platters

Slide 19

Cleaning steps

Floors

These will need to be cleaned on a daily basis.

Basic cleaning will be sweeping once or twice a day.

Floors in food production will have to

be cleaned more regularly

Slide 20

Cleaning steps

Storage areas

Cool storage - refrigeration

Freezer Storage

Dry stores

Slide 21

Cleaning steps

Sinks

Hand washing sinks

Food washing sinks

General purpose cleaning sinks

Floor washing sink

Slide 22

Cleaning steps

Drains

Covers removed

Washed and sanitised

Any trapped debris removed before cleaning

If drains are cleaned on regular basis there

is no need to dry them

They will air dry

Slide 23

Cleaning steps

Walls of food production areas

These will need to be cleaned as needed

Cleaned on a weekly or fortnightly basis as stated in

FSP

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

as needed

Slide 24

Cleaning steps

Air filters and vents

Over stoves and ovens

Air conditioning

Air flow vents in walls

Slide 25

Cleaning steps

Staff change rooms

While this is not as higher priority as the food

production area it is still an area that needs to be

checked and cleaned regularly, daily

Staff might leave food there

Possible infestation of pests of some type

Smells tend to build

Slide 26

Cleaning steps

Garbage bins and Garbage storage areas

Use plastic liners

Wash bins every time they are emptied

Cleaned on a daily basis

Allowed to air dry

Relined with clean plastic liner

Lid replaced

Slide 27

Cleaning instructions

Work Instruction or Job Safety Analysis Sheets

A Work Instruction (WI), Job Safety Analysis (JSA) or SOP

(Standard Operating Procedure) may be provided by the

employer to assist in cleaning and in the application of

chemicals:

What information is provided?

Where can these sheets be accessed?

Slide 28

Additional cleaning required

Breakages

Unexpected and not part of cleaning schedule

Immediate response required

Spillages

Unexpected and not part of cleaning schedule

Immediate response required

Allowances have to be made to all schedules for the

unexpected.

Slide 29

Store cleaning items

Condition

Clean ready for later use

Position

Close to the kitchen

Responsibility

Last person to use

Slide 30

Store cleaning chemicals

Condition

Secured in container it was delivered

Position

Chemical storage area

Sealed

Responsibility

Last person to use

Slide 31


General storage conditions

Keep in a storeroom away from other products

A register should be maintained to record items

The store room must be well lit and ventilated

The room should only be used for storing chemicals

Heavy containers must be stored on lower shelves

Keep containers well sealed and labelled

Slide 32



Have MSDS and first aid directions posted in the area

First aid resources to support possible treatment

requirements

Keep away from a naked flame or excessive heat

Product usage charts should be close to the chemicals

for easy and clear reference purposes

Instructions for safe chemical handling must be poste

Necessary PPE should be present

Slide 33



Never store chemicals or cleaning agents in food

containers

Never store chemicals with food

Do not allow customers to come into

contact with chemicals

Never mix chemicals together

Ensure measuring devices for chemicals

are not used for any other purpose.

Slide 34

Emergency first aid procedures

Emergency first aid procedures may include:

Notifying internal first aid officers of emergencies

Contacting external emergency services for assistance

Administering basic first aid for minor cuts, bruises,

abrasions, burns and scalds

Slide 35

Emergency first aid procedures

Additional requirements:

Material Safety Data Sheets

Internal First Aid officers

Correct use and storage of chemicals

Applying appropriate first aid measures

in emergency situations

International language signage

Photo signage and instructions

Slide 36

Emergency first aid kit

Condition

Fully stocked

Position

Easy access to staff

Responsibility

Enterprise

Slide 37

Work projects: Clean kitchen Premises

Summary:

Identify Areas to be cleaned

Cleaning utensils to be used

Chemicals to be used

Cleaning procedures

Additional cleaning

Store cleaning equipment

Emergency First Aid

Slide 38

Element 2:



Slide 39



2.1 Identify the equipment and utensils that may require

cleaning in a kitchen premises environment and the

frequency of cleaning for each identified item

2.2 Select appropriate cleaning utensils and chemicals

2.3 Implement cleaning procedures in accordance with


2.4 Store and protect equipment and utensils that have

been cleaned ready for future use

2.5 Store cleaning items and chemicals, and clean where

applicable, after cleaning has been completed

2.6 Follow emergency first aid procedures in the event of a

cleaning-related incident or accident

Slide 40

Identify equipment cleaning needs

General cleaning requirements

Follow manufacturer’s instructions in relation to using

chemicals on the equipment

Follow manufacturer’s instructions when cleaning their

equipment

Pay attention to the job

Don’t cause any damage to anything

being cleaned

Slide 41

Cleaning and sanitation

What is the difference between cleaning and

sanitising?

What do the customers expect?

What does your Food Safety Plan state?

Slide 42

Cleaning and sanitation

Cleaning

Removal of visible dirt and debris (including rust) either

from crockery, cutlery, glasses, equipment or

Removal of odour

Sanitation

Killing of microbes using either hot

water or chemicals

Slide 43

Cleaning utensils

Free from foreign matter

Free from visible matter

Bacteria reduced to safe level

Dry to touch

Slide 44

Cleaning procedures

What is to be cleaned?

When can it be cleaned?

What equipment is needed for cleaning?

Alternatives?

Everything cannot be cleaned at same time

Map out cleaning plan in Food Safety Plan

Slide 45

Select appropriate utensils for cleaning

Kitchen items to be cleaned

Crockery

Glassware

Cutlery

Utensils

Pots, pans and other dishes

Containers

Chopping boards

Knives

Slide 46

Select cleaning chemicals

Types of cleaning chemicals

General detergent

Dishwasher detergent

Floor cleaner

Drain cleaner

Bleach

Oven and Grill cleaner

Sanitisers

Slide 47

Cleaning procedures

Cleaning procedures for a kitchen

Once items to be cleaned are identified and the correct

cleaning items and chemicals are selected, it is now time

to start cleaning.

What policies and procedures must apply?

What standards of cleaning exist?

Slide 48

Cleaning procedures

General standards of cleanliness

A food business must ensure the following equipment is in

a clean and sanitary condition:

Eating and drinking utensils

The food contact surfaces of equipment

General area

Slide 49

Cleaning procedures

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

Is clean

Has had applied to it heat or chemicals

The number of micro-organisms on the surface or

utensil has been reduced to a level that:

Does not compromise the safety of the food

Does not permit the transmission of infectious

disease

Slide 50

Cleaning procedures

No accumulation of:

Garbage, except in garbage containers

Recycled matter, except in containers

Food waste

Dirt

Grease; or

Other visible matter

Slide 51

Cleaning procedures

Food premises must be kept clean to:

Minimise the likelihood of food becoming contaminated

Discourage pests

Slide 52

Food Safety Plans

Food Safety Plans

Why is it important to have a Food Safety Plan?

What information should be included?

How can they be accessed by staff?

Slide 53

Cleaning and hazard checklists

Using cleaning and hazard checklists

A list of hazards that are likely to occur when

performing cleaning tasks

An aid for understanding safety/hazard assessments

Is not a comprehensive list for all cleaning tasks

Slide 54

Storing cleaned equipment

Equipment storage:

Must be clean

Must be dry

Store so it cannot be contaminated

Protect from contamination

Ready for use next time

Slide 55

Storing cleaned equipment

Importance of keeping items dry

Dry before storing

All equipment must be dry before being placed in storage

Moisture encourages bacteria to thrive

Bowls turn upside down

Dust does not settle on food surface

Slide 56

Store cleaning equipment after use

Safe storage

Specific area for storing

Will be there when required

Clean before storing

Will be clean ready for use

Slide 57


Store chemicals separately

Store safely

Secure area

Well ventilated

Slide 58

Follow first aid procedures

Cleaning related injuries

Slips on wet floors

Burns from hot equipment

Skin burns by contact to skin by cleaning chemical

Chemical burns internally caused by

breathing in fumes from cleaners and solvents

Falling equipment that has not been

stored properly

Slide 59


Procedure to follow when aiding a person who has

been injured

Look before you do anything, do not put yourself in

harm’s way

Make sure what has caused the injury is isolated or the

injured person can be moved away from cause of injury

Administer basic first aid

Slide 60


Administering basic first aid for minor cuts, bruises,

abrasions, burns and scalds

What are basic first aid procedures for:

Minor cuts

Major Cuts

Burns and Scalds

Bruises from falls

Abrasions

Chemical burns on skin

Slide 61



Summary:

Identify what has to be cleaned and when

Select cleaning utensils and chemicals


Store cleaned equipment

Store cleaning items

Emergency first aid

Slide 62

Element 3:

Perform basic maintenance on

kitchen equipment, utensils

and premises

Slide 63

Perform basic maintenance on kitchen

equipment, utensils and premises

Performance Criteria

3.1 Perform basic premises maintenance activities

as necessary

3.2 Perform basic maintenance activities on equipment

and utensils as needed

3.3 Report maintenance requirements that cannot be

satisfactorily addressed

Slide 64

Basic premise maintenance

Basic premises maintenance

Tightening loose fittings

Replacing minor items that are damaged or pose risk

Replacing light globes, tubes, starters and covers, as

required

Replacing torn or damaged fly screens

Taking short-term remedial action to prevent a

dangerous or sub-standard situation, from worsening

Contacting the relevant person/department to effect

professional repairs

Slide 65


Routine /preventative maintenance

Why is this important?

What activities can be undertaken?

Who should do this?

When should it be done?

Slide 66


Routine /preventative maintenance

Wiping down and cleaning surfaces

Washing and rinsing of items

Sanitising items

Drying items out

Dismantling and reassembling items correctly

Emptying items

Changing filters

Slide 67

Identifying maintenance requirements

Identifying items needing maintenance

How can you identify if items need maintenance?

What should you do with these items?

How do you report the need for maintenance?

Slide 68

Handling maintenance requirements

Handling items needing maintenance

Equipment should be removed from service as soon as

a fault has been identified

Equipment should be labelled clearly and

obviously ‘Out of Service’

Equipment should be stored in the

appropriate ‘Out of Service’ area

Appropriate ‘Report Fault’ paperwork

should be completed

Slide 69

Perform basic maintenance on kitchen

equipment, utensils and premises

Summary:

Perform basic premises maintenance

Equipment basic maintenance activities

Report maintenance requirements

Slide 70

Element 4:

Handle waste and laundry

requirements

Slide 71

Handle waste and laundry requirements

Performance criteria:

4.1 Dispose of internal waste in accordance with


4.2 Maintain waste disposal area in a clean and

sanitary condition

4.3 Gather dirty linen from kitchen and associated

departments and process dirty linen

Slide 72

Dispose of internal waste

Define internal waste:

Food

Chemical

Fats and oils

Liquid waste

Paper waste

Plastic waste

Slide 73



Organic waste

Waste that will break down in landfill

Food

Paper waste

Slide 74



Non Organic waste

Will not decompose on land fill:

Chemical

Fats and oils

Plastic waste

Aluminum cans

Glass bottles

Slide 75


Refuse, reduce, recycle

‘Reuse’ encourages the use of a product more than

once before it is discarded

‘Reduce’ ask people to generate less waste by thinking

more about what they buy and what they use

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

something else

Slide 76


Recycle

Organic waste

Non Organic waste

Separate into specific containers:

Chemical

Fats and oils

Plastic waste

Aluminum cans

Glass bottles

Slide 77


Recycle

Organic waste

Anything that will decompose:

Food products

Paper products wrapping

Dirt off the floor

Slide 78

Maintain waste disposal area

Waste disposal areas:

Garbage areas

Refrigerated garbage areas

Garbage chutes

Bins, hoppers, garbage chutes

Compacter systems

All must be cleaned on regular, DAILY, basis.

Slide 79

Maintain waste disposal area

Management of waste disposal areas

Adequately contain the volume and type of garbage

and recyclable matter on the food premises

Enclose the garbage or recyclable matter to keep pests

and animals away from it

Areas are designed and constructed so that they may

be easily and effectively cleaned

Slide 80

Disposing of food

Handling food for disposal

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

Destroyed

Used for purposes other than human consumption

Returned to its supplier

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

Ascertained to be safe and suitable

Slide 81

Disposing of chemicals

Disposing of cleaning chemicals

Chemicals have become dated

Containers have lost their labels and you don’t know

what’s inside

You change suppliers and elect to start this new

relationship

You decide to discontinue using a certain product

There has been a spill and you need to get

rid of the product that has been cleaned up

Slide 82

Disposing of chemicals

Disposing of cleaning chemicals

This disposal of chemicals must be done safely and

according to environmental conditions.

This means:

Cleaning chemicals must not be poured down the

sink/gully trap

Cleaning chemicals must not be thrown out

with normal rubbish

Slide 83

Manage dirty linen and process

May include:

Kitchen Uniforms

Kitchen cleaning cloths

Table linen

Slide 84

Manage dirty linen and process

Processes may include:

Sorting

Notifying laundry

Transporting

Returning clean linen

Checking returned linen

Slide 85

Handle waste and linen

Summary:

Internal waste:

Separate

Recycle

Waste disposal area:

Tidy

Clean

Dirty linen:

Manage

Slide 86

Clean & Maintain Kitchen Equipment & Utensils

Education

Transcript of Clean & Maintain Kitchen Equipment & Utensils