CLEAN AND TIDY BEVERAGE AND FOOD SERVICE AREAS

1. D1.HBS.CL5.01 CLEAN AND TIDY BEVERAGE AND FOOD SERVICE AREAS

2. Clean and tidy beverage and food service areas This Unit comprises three Elements: • Clean and tidy food and beverage (F&B) service areas • Provide support to staff • Clean & tidy public areas

3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from employer or supervisor

4. Element 1 - Clean and tidy food and beverage service areas Performance criteria for this Element are: • Identify Food and Beverage service areas and equipment that may need to be cleaned • Identify factors that may impact on delivery of cleaning in F & B service areas • Apply cleaning and tidying techniques to identified cleaning needs in beverage service areas (Continued)

5. Clean and tidy food and beverage service areas • Apply cleaning and tidying techniques to identified cleaning needs in food service areas • Identify equipment and items requiring maintenance and report to appropriate person • Identify unusual, suspicious or unruly behaviour and report to appropriate person • Use appropriate interpersonal skills when cleaning and tidying to optimise guest experience

6. Identify F & B service areas and equipment to be cleaned In relation to this Unit your work will include: • Cleaning up spills and breakages • Regular cleaning at scheduled times • Responding to demands of trade • Assisting other staff

7. Identify F & B service areas and equipment to be cleaned Areas requiring cleaning in F & B areas: • Bars • Eating areas • Gaming areas • Function rooms (Continued)

8. Identify F & B service areas and equipment to be cleaned • Entertainment areas • Back-of-house areas • Front-of-house areas • Outside external areas

9. Identify F & B service areas and equipment to be cleaned You may be required to clean ‘support equipment’ such as: • Service and bar counters • Promotional displays • Mirrors and shelving • Racks • Flower displays

10. Identify F & B service areas and equipment to be cleaned Beverage service equipment to be cleaned can include: • External parts of draught beer and post-mix systems • Parts of espresso machines • Glasses and glass washing machines • Service trays and trolleys • Refrigeration and display units

11. Identify F & B service areas and equipment to be cleaned Food service equipment to be cleaned can include : • Service trays and trolleys • Gueridon equipment • Waiter’s stations • Crockery and cutlery

12. Identify factors impacting on delivery of cleaning in F & B areas You must take the following into consideration when cleaning and tidying: • Internal standards • Internal policies and procedures • Need to minimise disruption to guests • Timeliness • Need to consult prior to cleaning

13. Identify factors impacting on delivery of cleaning in F & B areas Internal standards: • Are venue-specific standards for cleaning which specify standards and criteria required for cleaning nominated items • Are not common See handouts and Trainee Manual for examples

14. Identify factors impacting on delivery of cleaning in F and B areas ‘Internal policies’ are developed to: • Provide operational principles • Give guidelines for work • Support standards of the venue

15. Identify factors impacting on delivery of cleaning in F & B areas Venue policies may relate to: • Training required before work • Equipment to be used • Chemicals to use • Safety and Frequency • Cleaning standards

16. Identify factors impacting on delivery of cleaning in F & B areas ‘Internal procedures’: • May be developed by the venue • May be ‘Manufacturer’s Instructions’ – ‘Operator’ or ‘User’ manuals • Provide basis and guidelines for cleaning

17. Identify factors impacting on delivery of cleaning in F & B areas Keys to minimising disruption to guests: • Use common sense • Ask patrons for permission to clean • Apologise for inconvenience or interruption • Work quickly, work quietly • Be prepared to leave and come back to clean • Keep cleaning tolls out of guests’ way

18. Identify factors impacting on delivery of cleaning in F & B areas ‘Timeliness’ refers to: • Adhering to internal cleaning schedules • Implementing food safety cleaning requirements • Responding to requests by patrons • Cleaning up spills when they occur • Using common sense • Following management directives

19. Identify factors impacting on delivery of cleaning in F & B areas ‘Need to consult prior to cleaning’ relates to: • Determining if cleaning can start • Working out if certain things should be cleaned ‘first’ or ‘last’ • Determining if reduced levels of cleaning are necessary (Continued)

20. Identify factors impacting on delivery of cleaning in F & B areas • Identifying if any time constraints apply • Identifying things to be ‘left alone’ • Determining items to be covered during the cleaning process • Finding out about any risks

21. Apply cleaning techniques to beverage service areas Cleaning involves ‘behind the bar’ and customer’s side’ and can include: • ‘Dry’ cleaning activities • ‘Wet’ cleaning activities

22. Apply cleaning techniques to beverage service areas Cleaning and tidying techniques: • Picking up items • Sweeping • Using dust pan and brush • Dusting

23. Apply cleaning techniques to beverage service areas • Dry mopping • Wet mopping • Vacuuming floors (Continued)

24. Apply cleaning techniques to beverage service areas • Vacuuming furniture • Wiping down • Polishing • Washing

25. Apply cleaning techniques to beverage service areas Specific cleaning of areas and items can include: • General cleaning of bar and service areas • Replacing and replenishing • Cleaning drip trays • Cleaning beer fonts and panels (Continued)

26. Apply cleaning techniques to beverage service areas • Cleaning inside and out of refrigeration units • Cleaning bar tops and counters • Cleaning and tidying tables • Cleaning mirrors • Cleaning displays (Continued)

27. Apply cleaning techniques to beverage service areas • Cleaning glass washers • Cleaning ice machines • Cleaning refrigeration cabinets • Cleaning glass chillers (Continued)

28. Apply cleaning techniques to beverage service areas • Cleaning post-mix machines and espresso machines: • Daily cleaning • Weekly cleaning (Continued)

29. Apply cleaning techniques to beverage service areas • Cleaning utensils: • Ice buckets • Jugs, glasses and cocktail shakers • Strainers and cutting boards • Ice scoops • Bar spoons, knives and tongs • Food containers

30. Apply cleaning techniques to beverage service areas Cleaning outside areas can include: • Using a scrubbing machine • Operating a floor machine • Using a motorised sweeper • Using a high-pressure hose

31. Apply cleaning techniques to food service areas Food establishments may use colour-coding to prevent cross-contamination: • Tips or caps on cleaning items: • Red = toilets only • Green = kitchen or food areas only • Blue = general purpose cleaning

32. Apply cleaning techniques to food service areas All items, equipment and surfaces used to prepare, store, service or process food must be: • Cleaned and sanitised: • Between high risk and cooked orready-to-eat food • After each service session • At least every 4 hours if in constant use

33. Apply cleaning techniques to food service areas You may need to clean and sanitise: • Crockery, cutlery and glassware • General kitchen utensils • Food preparation, storage, display and service equipment • Cooking items • Food containers • Rubbish bins

34. Apply cleaning techniques to food service areas In relation to cleaning and sanitising food areas and items: • Obtain workplace training • Cover exposed food • Wash hands after cleaning and before handling food items • Clean food surfaces (Continued)

35. Apply cleaning techniques to food service areas • Use nominated cloths or paper towels for cleaning your hands, and for spills • Store cleaned items to keep them clean • Clean low risk areas and items before high risk • Do not use food containers for storing or measuring cleaning chemicals (Continued)

36. Apply cleaning techniques to food service areas • Store food and cleaning chemicals separately • Clean up spills straight away • Do not re-use single-use items • Follow requirements of any applicable Food safety Plans

37. Apply cleaning techniques to food service areas Accepted process for washing and sanitising crockery and cutlery: • Remove visible food • Rinse • Wash with detergent • Rinse • Sanitise • Rinse • Air dry

38. Apply cleaning techniques to food service areas Machine washing of crockery and cutlery: • Scrape and rinse • Stack in correct tray or rack • Wash – min. 60 seconds at min. 66°C • Rinse – min. 10 seconds at min. 77°C

39. Apply cleaning techniques to food service areas When using double-bowl sinks to clean and sanitise: • One bowl with water and detergent at 45°C for washing • Second bowl with clean water at min. 77°C • Sanitise by leaving items in second bowl for min. 3 minutes • Have thermometer on hand to test water temperatures • Air dry

40. Identify equipment and items requiring maintenance and report them When cleaning always look for items requiring service or maintenance – faults or problems are usually caused by: • Breakdowns • Damage

41. Identify equipment and items requiring maintenance and report them Items require attention when there are: • Frayed electrical cords and bare wires • Internal mechanical problems • Smoke or burning smells (Continued)

42. Identify equipment and items requiring maintenance and report them • Leaking items • Those with broken handles or accessories • Items which are ‘worn and torn’ • Those which have reached their scheduled time for service or preventative maintenance

43. Identify equipment and items requiring maintenance and report them Problems can be identified by: • Sight • Hearing • Smell • Being told by others

44. Identify equipment and items requiring maintenance and report them When a problem with equipment is identified: • Fix it or • Report it

45. Identify equipment and items requiring maintenance and report them If an item of equipment cannot be fixed: • Stop using it • Take it out of service • Tag it as ‘Out of Service’ • Remove and store it • Report it

46. Identify equipment and items requiring maintenance and report them Report items requiring maintenance to: • Supervisor • Manager • Owner • Maintenance department

47. Identify equipment and items requiring maintenance and report them Ways to report items requiring maintenance: • Verbal report • In writing – form or report

48. Identify unusual, suspicious or unruly behaviour and report it Always be alert to guests whose behaviour is unusual, suspicious or unruly: • Never intervene • Never put your self in harm’s way • Report it

49. Identify unusual, suspicious or unruly behaviour and report it Be alert for the following: • People found in places they should not be • Intoxicated or disorderly people • Loiterers (Continued)

50. Identify unusual, suspicious or unruly behaviour and report it • Barred customers • Under-age people • Known vagrants • Undesirables • Anyone engaging in intimidating or anti-social behaviour • Anyone breaching ‘house rules’