CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS

D1.HRS.CL1.03 CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS

Clean and maintain kitchen equipment and utensils Elements • Clean kitchen premises • Clean and maintain equipment and utensils • Perform basic maintenance on kitchen equipment utensils and premises • Handle waste and laundry requirements

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

Element 1: Clean kitchen premises

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

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

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

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

Select cleaning equipment Types of equipment • Mops • Brooms and brushes • Cloths and sponges • Buckets • Protective gloves • Protective face masks • Warning signs

Select cleaning equipment Types of equipment • Garbage receptacles • Vacuum cleaners • Scrubbing machines

Select cleaning equipment Personal Protective Equipment • Hand gloves • Eye goggles • Aprons • Footwear • Airways Protection

Select cleaning equipment Chemicals Chemicals used for cleaning in food areas • General detergent • Dishwasher detergent • Floor cleaner • Drain cleaner • Bleach • Oven cleaner • Grill cleaner • Sanitisers

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

Implement cleaning procedures Cleaning Schedule Checklists • What? • Who? • When? • With what? • How often?

Implement cleaning procedures Material safety data sheet (MSDS) A material safety data sheet (MSDS) is an important aspect of occupational safety and health: • What information is contained within a MSDS?

Implement cleaning procedures Material safety data sheet (MSDS) • Physical data • Toxicity or potential hazards • Health effects • Procedures for safe use • First aid

Implement cleaning procedures Material safety data sheet (MSDS) • Reactivity • Storage • Disposal • Protective equipment • Spill-handling procedures

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

Cleaning steps Utensils • Cooks knives • Chopping boards • Stainless steel bowls • Pots • Pans • Plates • Platters

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

Cleaning steps Storage areas • Cool storage - refrigeration • Freezer Storage • Dry stores

Cleaning steps Sinks • Hand washing sinks • Food washing sinks • General purpose cleaning sinks • Floor washing sink

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

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

Cleaning steps Air filters and vents • Over stoves and ovens • Air conditioning • Air flow vents in walls

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

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

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?

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.

Store cleaning items Condition • Clean ready for later use Position • Close to the kitchen Responsibility • Last person to use

Store cleaning chemicals Condition • Secured in container it was delivered Position • Chemical storage area • Sealed Responsibility • Last person to use

Store cleaning chemicals General storage conditions • Keep in a storeroom away from other products • A register should be maintained to record items • The store room must be well lit and ventilated • The room should only be used for storing chemicals • Heavy containers must be stored on lower shelves • Keep containers well sealed and labelled

Store cleaning chemicals General storage conditions • Have MSDS and first aid directions posted in the area • First aid resources to support possible treatment requirements • Keep away from a naked flame or excessive heat • Product usage charts should be close to the chemicals for easy and clear reference purposes • Instructions for safe chemical handling must be poste • Necessary PPE should be present

Store cleaning chemicals General storage conditions • Never store chemicals or cleaning agents in food containers • Never store chemicals with food • Do not allow customers to come into contact with chemicals • Never mix chemicals together • Ensure measuring devices for chemicals are not used for any other purpose.

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

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

Emergency first aid kit Condition • Fully stocked Position • Easy access to staff Responsibility • Enterprise

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

Element 2: Clean and maintain kitchen equipment and utensils

Clean and maintain kitchen equipment and utensils • 2.1 Identify the equipment and utensils that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified item • 2.2 Select appropriate cleaning utensils and chemicals • 2.3 Implement cleaning procedures in accordance with enterprise and legislated requirements • 2.4 Store and protect equipment and utensils that have been cleaned ready for future use • 2.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed • 2.6 Follow emergency first aid procedures in the event of a cleaning-related incident or accident

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

Cleaning and sanitation • What is the difference between cleaning and sanitising? • What do the customers expect? • What does your Food Safety Plan state?

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

Cleaning utensils • Free from foreign matter • Free from visible matter • Bacteria reduced to safe level • Dry to touch

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

Select appropriate utensils for cleaning Kitchen items to be cleaned • Crockery • Glassware • Cutlery • Utensils • Pots, pans and other dishes • Containers • Chopping boards • Knives

Select cleaning chemicals Types of cleaning chemicals • General detergent • Dishwasher detergent • Floor cleaner • Drain cleaner • Bleach • Oven and Grill cleaner • Sanitisers

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?

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

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

CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS