Cleaning & Maintain Kitchen Premises

K to 12 Basic Education

CurriculumHome Economics

LEARNING MODULE

COOKERY NCII Cleaning and Maintain Kitchen

Premises

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POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.HIGH SCHOOL DEPARTMENT

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in COOKERY NCII QUALIFICATION. Thismodule contains training materials and activities for you tocomplete.

The unit of competency “Clean and maintain kitchen premises”contains knowledge, skills and attitude required for TRAINEES.

You are required to go through, a series of learningactivities in order to complete each learning outcome of the module.In each learning outcome are Information Sheet, Self-Checks, TaskSheets and Job Sheets. Follow these activities on your own. If youhave questions, don’t hesitate to ask your facilitator forassistance.

The goal of this course is the development of practical skillsin supervising work-based training. Tools in planning, monitoringand evaluation of work-based training shall be prepared during theworkshop to support in the implementation of the training program.

This module is prepared to help you achieve the requiredcompetency, in “COOKERY NCII”.

This will be the source of information for you to acquireknowledge and skills in this particular competency independently andat your own pace, with minimum supervision or help from yourfacilitator.

Remember to:

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Work through all the information and complete the activitiesin each section.

Read information sheets and complete the self-check. Answerkeys are included in this package to allow immediate feedback.Answering the self-check will help you acquire the knowledgecontent of this competency.

Perform the task sheets and job sheets until you are confidentthat your output conforms to the performance criteriachecklist that follows the sheets.

Submit outputs of the task sheets and job sheets to yourfacilitator for evaluation and recording in the AccomplishmentChart. Outputs shall serve as your portfolio during theinstitutional competency evaluation.

A certificate of achievement will be awarded to you after passingthe evaluation. You must pass the institutional competencyevaluation for this competency before moving to another competency.

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COOKERY NCII280 Hours

Contents of this Competency – Based Learning Materials

LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

1 Clean and MaintainKitchen Premises

Cleaning andMaintaining

TRS512328

2 Prepare Stocks, Saucesand Soups

Preparing Stocks,Sauces and Soups

TRS512331

3 Prepare Appetizers Preparing Appetizers TRS512381

4 Prepare Salads andDressing

Preparing Salads andDressing

TRS512382

5 Prepare Sandwiches Preparing Sandwiches TRS512330

6 Prepare Meat Dishes Preparing Meat Dishes TRS512383

7 Prepare VegetableDishes

Preparing VegetablesDishes

TRS512384

8 Prepare Egg Dishes Preparing Egg Dishes TRS512385

9 Prepare Starch Dishes Preparing StarchDishes

TRS512386

10 Prepare Poultry andGame Dishes

Preparing Poultry andGame Dishes

TRS512333

11 Prepare Seafood Dishes Preparing SeafoodDishes

TRS512334

12 Prepare Desserts Preparing Desserts TRS512335

13 Package Prepared Food Packaging PreparedFood

TRS512340

MODULE CONTENTCOOKERY NCII

Unit of Competency

CLEAN AND MAINTAIN KITCHEN PREMISESUnit of Competency

CLEANING AND MAINTAIN KITCHEN PREMISESModule Title

Introduction

This unit deals with the skills and knowledge involvein cleaning, sanitizing and maintaining kitchens, equipmentand utensils for food preparation and storage incommercial/institutional kitchens

NOMINAL DURATION: 20 Hours

LEARNING OUTCOMES: At the end of this module you MUST be able to:

LO1: Clean, sanitize and store equipment

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LO2: Clean and sanitize premises

LO3: Dispose waste

Learning Outcome # 1 Clean, Sanitize and Store Equipment

CONTENTS:1. Various types and uses of chemicals and equipment for cleaning

and sanitizing 2. Occupational health and safety requirements for bending,

lifting, carrying and using equipments3. Logical and time-efficient work flow4. Environmental-friendly products and practices in relation to

kitchen cleaning5. Sanitation and cross-contamination issues related to food

handling and preparation

ASSESSMENT CRITERIA:1. Chemicals are selected and used for cleaning and/or sanitizing

kitchen equipment and utensils2. Equipment and/or utensils are cleaned and/or sanitized safely

and according to manufacturer’s instructions 3. Clean equipment and utensils are stored or stacked safely and

in the designated place4. Cleaning equipment are used safely in accordance with

manufacturer’s instructions

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5. Cleaning equipment are assembled and disassembled safely6. Cleaning equipment are stored safely in the designated position

and area

CONDITIONS/RESOURCES: The students/trainees must be providedwith the following:

EQUIPMENT TOOLS AND ACCESSORIES SUPPLIES &MATERIALS

LEARNING MATERIALS

First Aid Kit LCD Projector

(Optional) Overhead

Projector (Optional)

Floor mops Mop Squeezer Broom (Tambo) Dust pan Garbage bin (4

gals.) Liquid soap

dispenser Paper towel

dispenser Cleaning Chemicals Detergent Sanitizing agent

Pen Paper Notebook

Manuals Books Video (CD) Materials safety

handbook (given by suppliers). This details the proper use and care of their chemicals and equipment.

METHODOLOGIES: Discussion/ demonstration Video viewing

ASSESSMENT METHODS: Direct observation of the candidate while cleaning a kitchen Written or oral questions to test knowledge of candidate’s on

cleaning materials and equipment and hygiene issues Review of portfolios of evidence and third party workplace

report of on-the-job performance of the candidate

Learning Experiences / Activities

Learning Outcome # 1

CLEAN, SANITIZE AND STORE EQUIPMENTLearning Activities Special Instructions

This Learning Outcome deals with thedevelopment of the InstitutionalCompetency Evaluation Tool which

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trainers use in evaluating theirtrainees after finishing a competency ofthe qualification.

Go through the learning activitiesoutlined for you on the left column togain the necessary information orknowledge before doing the tasks topractice on performing the requirementsof the evaluation tool.

The output of this LO is a completeInstitutional Competency EvaluationPackage for one Competency of CookeryNCII. Your output shall serve as one ofyour portfolio for your InstitutionalCompetency Evaluation for Clean andMaintain Kitchen Premises.Feel free to show your outputs to yourtrainer as you accomplish them forguidance and evaluation.

This Learning Outcome deals with thedevelopment of the InstitutionalCompetency Evaluation Tool whichtrainers use in evaluating theirtrainees after finishing a competency ofthe qualification.


After doing all the activities for thisLO1: Clean, Sanitize and Store Equipment,you are ready to proceed to the next LO2:Clean and Sanitize Premises.

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Definition of TermsTerm Explanation

BleachSodium hypochlorite used in diluted solution in water is used to sanitise and clean kitchen areasand surfaces

Cleaning cloth Cloth that is used just for cleaning. Not to be used for food production

Cleaning equipmentAny 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

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Term Explanation

Production area Where food is processed for human consumption

Personal Protection Equipment (PPE)

Personal Protection EquipmentGloves, 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

Information Sheet 1.1-1

CLEAN KITCHEN PREMISES1.1 Identify the areas that may require cleaning ina kitchen premises environment and the frequency of cleaning for each identified are

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 asthe places that can be seen.

Modern practice is all based around theFood Safety Plan (FSP). No food premisesshould operate without have a FSP.

In your FSP will be a Cleaning Schedule.

The cleaning schedule will determine:

When EVERYTHING is to be cleanedHow it is to be clean

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Who is to cleanHow often everything will be cleanedWhat chemicals and equipment are to be used when cleaningAdvice on OH&S equipment to be used when using cleaning chemicals.What areas in the kitchen might need to be cleaned?

Floor of the kitchenWorkbenches fixed and/or mobileStorerooms, shelving, floor, walls

and ceilings:Dry storeCool roomFreezerChemical stores

Sinks and food disposal unitsDrains, in floors, especially wet areasExhaust fans and filtersAir conditioning outletsLight coversStaff change roomsGarbage storage areasStock receiving areasGrease trapsWalls.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?

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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 steelPlastic 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 imperviousto liquids or water.

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Selecting equipmentThe type of cleaning equipment found in businesses will vary.

Some premises have just the basics – many establishments will haveonly ‘domestic’ cleaning equipment (that is, suitable for homes) rather than commercial or industrial cleaning equipment.

Generally, commercial or industrial equipment is better because itis:

SturdierLarger capacityFitted 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 iskept.

Alternatively, equipment may be kept in an assortment of cupboardsor 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.

MopsMops are generally made from cotton orcotton/polyester blends.

The main types of mops are:

Kitchen Washing mops: to wash floor surfaces or applysealant to floors that have been stripped and needto be re-sealed

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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 brushesBrooms 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.

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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 brushSink brushToilet brush.Not all premises will require all types of brooms – it will dependon 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 ofsurfaces.

Sponges are used for damp cleaning needs and clothsare used for cleaning, polishing and dusting:

They can be made from a variety of materials, butare generally lint-free

They are used with a cleaning agentSome cloths are made from material and some are disposable/paper-

based.

BucketsBuckets 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

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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 (includingother types of gloves) to be worn:

It is standard procedure in all premises thatcleaning staff wear protective gloves whencleaning or handling chemicals.

Your cleaning uniform is also regarded as ‘protective clothing’.

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Protective face masksFace masks will be necessary when using cleaning chemical on grilltops 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 fullpower

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 binA disposable plastic bag – usually heavy-dutyA bin liner placed inside a garbage receptacle

that is built-in to a cleaning trolleyAny ‘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 usethem when they are dirty.

Electrically-powered equipmentThe 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

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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 machinesScrubbing 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 InstructionAll 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 equipmentGoggles 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 isadvisable to be wearing face masks forprotection of the airways.

Fumes that are breathed in as cleaning iscarried out with chemical that give offgaseous vapours can be harmful to the longterm health of the user.

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Again, look at MSDS for guidance.

ChemicalsChemicals used for cleaning in food areas

General detergentDishwasher detergentFloor cleanerDrain cleanerBleachOven cleanerGrill cleanerSanitisers.All of this will have special requirements and some will have verySpecific Instructions on how to use them.

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1.3 Implement cleaning procedures in accordance with enterprise and legislated requirements

Food Safety plan will identify what cleaning that needs to be doneand 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 cleaningRemove 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 itto work on the area

This may be just hot soapy water ora cleaning chemical that needsto ‘sit’ to give time for itsproperties to be effective.

Remove the cleaning agent andrestore area to it correctcondition

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.

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Then process must meet local food safety requirements as well as environmental standards.

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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

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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

Floor Mats

Floor Grates

Fire extinguishers

All windows and doors

Stainless steel canopies

Fly zappers

Walls

Fans

Air vents

Lights

Ceilings

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KITCHEN: CLEANING SCHEDULE

Ensure all electrical items are off & unplugged before cleaningprocedures 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 detergentand 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 collectclean 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 isclearly labelled and dated. Tidy inside fridge and wipe door and door handle with a clean damp cloth

Cloth, “panclean” and “J512 sanitiser to MSDS.

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Floor End of class

Sweep with broom to remove dirt/food scrapsand 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 airdry

Cloth, “panclean”, bucket, “J512” sanitiser to MSDS.

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 wipingshelves. Rinse with clean warm water, sprayon sanitiser and allow to dry

Scraper, Use “panclean”, clean damp cloth or disposable cloth, gloves and sanitise with “J512” to MSDS.

Stoves andexterior

Start of the day

Remove stove tops and wash with hot soapy water. Wipe stove top, front and sides and reassemble stove. Sprayon sanitiser and allow drying

Scotch Brite Pad, clean cloth, “J512” sanitiser to MSDS, “panclean” bucket rubber gloves and paper towel.

MechanicalEquipment

Start of the day

Turn off power and washremovable 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.

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Dishwasher End of dayand as required

Turn off power and remove the plug to drain machine. Clean filters and check dispensing probe to ensure that there is nofood scraps. Wash the inside and outside witha 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.

Fridges and cool rooms

Weekly Remove food residue or spillages. Wipe door handles. Clean shelvingand 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 clothand hot soapy water. Wash internally and externally and apply sanitiser and allow to

Use “panclean”, clean damp cloth or disposable cloth and“J512” sanitiser to MSDS

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air dry

All Freezers (2)

First Monday each Month

Remove food scrapes from freezers and scrape away any ice that has built up. Tidyup shelves ensuring they are clean and foodis 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 useEnd 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 papertowel or cloth

Storerooms First Monday each Month

Remove food residue or spillages. Wipe door handles. Clean shelving: Monday : 1st shelf, Tuesday: 2nd shelf,Wednesday 1stTrolley, 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 hotwater & “panclean” rinse water & clean cloth, rubber gloves

Ovens 6 monthly Spray interior of ovenswith industrial oven cleaner. Wipe clean with damp cloth and hotsoapy 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 thedesignated area, replace with new clean

New bin liners

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bin liner

Hand Basin/ Paper and Soap Dispenser

Daily or more if required

Clean with sanitising cleaner, rinse. Replacehand soap and paper towel as required. Wipetops 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 todry. Lift and wash with hot soapy water. Clean and rinse traps

Mop, bucket, “Stride or “Breakup”, commercial scrubber, dust pan & broom

Electricalswitches, Door Handles

Daily Wipe clean with dry clothand “Future”

“Future”, clean cloth or disposablecloth

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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 andempty silt trap (if applicable)

Scrubbing brush, Pressure unit and “Breakup”

Fire Extinguishers

Monthly Wipe clean with clean damp cloth

“Future”, clean cloth or disposablecloth

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

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, “Powder103”, “Rinse Aid”, “Sparkle”, squeegeeclean cloths and brush

Walls 6 monthly

Wash walls with hot soapywater &sanitising detergent

Use “panclean”, clean damp cloth ordisposable cloth

Fans 6 monthly

Wash fans taking care notto let any dust particlesfall in food preparation areas


Air Vents 6 monthly

Wash around the surroundswith hot water and detergent. Clean rinse water and damp cloth. Ensure no cooking procedures are taking place & all food preparation benches and


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equipment are covered over before commencing toavoid 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 sprayingon 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, “Powder103”, “Rinse Aid”

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CLEANING SCHEDULE CHECKLIST – KITCHEN

Date Commencing: Monday

Sign each day dot

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 andcrockery

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

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Sign each day dot




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 andSoap Dispenser

22. Floors & Grates

23. Electrical switches, Door Handles

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

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Sign each day dot




31. Air Vents 6 Monthly 6 Monthly

32. Lights 6 Monthly 6 Monthly

33. Ceilings Yearly Yearly

34. Filters Monthly Monthly

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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 dataToxicity or potential hazardsHealth effectsProcedures for safe useFirst aidReactivityStorageDisposalProtective equipmentSpill-handling procedures.

Steps associated with cleaning each areaWorkbenches

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 visibleWash 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 waterAllow surface to air dryApply 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 knivesChopping boardsStainless steel bowlsPotsPansPlatesPlatters.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 thefloor so that when it is swept of visiblematter it can be scrubbed with hot water anddetergent then rinsed with hot water and thenexcess water can easily be squeeged into thedrain.

Using too much water may cause difficultiesin 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, freestanding)

Walk in cool rooms will need to be cleaned andtidied on a daily basis and the floor washed atleast once a day with hot water and detergent.

Free standing refrigeration will need to bemonitored and the internal floor will need to becleaned regularly. It is a good idea to clean daily.

Freezer Storage

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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 removedAllow air to come to room temperatureThen 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 sinksFood washing sinksGeneral purpose cleaning sinksFloor 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 removedand then washed and sanitised. The coverswill need to have any trapped debris removedbefore cleaning. If drains are cleaned onregular 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 andcleaned on a weekly or fortnightly basis asstated in FSP.

Higher than this can be cleaned on a 3 monthcycle or as needed.

Air filters and vents

Over stoves and ovensAir conditioning

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Air flow vents in walls.Vents over stoves need to be cleaned on aweekly basis as there will be a build up ofgrease which will fall back into food beingprepared if allowed to build up too much.

Air-conditioning and any air flow vent inyour 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 thefood production area it is still an areathat needs to be checked and cleanedregularly, daily.

Staff might leave food there and if there isnot 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.

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 theestablishment.

Types of garbage

Compostable landfillPaper products that can be recycledPlastic containers, recyclable and non recyclableGlassOil waste, not allowed to put down the drainsMetals, 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.

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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 binsstill 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 bestood back onto their base and relinedwith clean plastic liner, lid replacedand it is ready for the next serviceperiod.

Food Safety Plan (FSP) should nominateeverything to be cleaned at some stageincluding higher parts of the walls andceilings:

ClocksFire extinguishersFirst aid kits.Anything attached to walls as well.

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Work Instruction or Job Safety AnalysisSheets

A Work Instruction (WI), Job Safety Analysis (JSA)or SOP (Standard Operating Procedure) may beprovided by the employer to assist in cleaning andin the application of chemicals.

The following is an example of what may be available.

Wet Mopping of floorPrepared by:

Date:

Step Hazard type(and rating) Action/precautions required

Prepare the area

PhysicalSlips and trips(low)

Set up ‘Cleaning in progress’ signsPick up loose rubbishMove items that present obstaclesSweep the floor

Prepare equipment and materials

Chemical(low)

Put on safety gloves and glassesFill mop bucket with warm waterAdd 250 ml of XYZ detergent – use ‘red’

measuring jug

Mop the floor Chemical andphysical(medium)

Move mop and bucket to area to be moppedPut mop in bucket to wet it thoroughlyUse rollers to wring mop until dampApply mop to floor – use 8-pattern, smooth

but firm strokes on open surfaces and straight stokes against walls

Rinse mop and repeat until finishedEmpty bucket into gully trap and rinse mop

and bucketFill mop bucket with warm waterAdd 250 ml of XYZ disinfectant – use

‘yellow’ measuring jugApply as aboveAllow to dry – set up ‘Wet floors’ signs

where appropriate Return moved items

Clean up Chemical and Remove and dispose of rubbish picked up

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Physical (low)

during preparation – external dumperWash mop and bucketDispose of protective glovesReturn equipment and chemicals to storageWash hands

1.4 Identify and address cleaning and sanitizing needs that arise in addition to scheduled cleaning requirements

Cleaning Schedules are just a guide so that nothing is missed.

Emergency cleaning will always need to take place rather than justcleaning 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 safetyCustomer safety.Who is responsible for safety in the workplace?

Everybody.Workplace incidents and accidentsthat should include cleaning up inall back-of-house areas, such asreceiving areas, stores,preparation areas, plating andservice areas.

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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.

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1.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed

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 equipmentEquipment 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 attachmentsmust be wiped clean. The power cord should be wrapped correctly

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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 mustbe 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 debrisWashing the inside of the machine with detergent, rinsing,

sanitising and rinsing againRemoving and cleaning spray arms Removing any visible food debris Wiping the exterior of the machine – including runways to and from

the machineCleaning 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 stocktake purposesAway from food preparation areas.

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Storage of ChemicalsChemicals 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 detergentDishwasher detergentFloor cleanerDrain cleanerBleachOven cleanerGrill cleanerSanitisers.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 havereceived appropriate Occupational Health and Safety (OHS) trainingin 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:

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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 inaccordance with legislated requirements

The store room for chemicals must be well lit andventilated

The room should only be used for storing chemicalsHeavy containers must be stored on lower shelves to

avoid the need for lifting, and to minimise thechance of spills

Keep containers well sealed and labelledHave 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 heatProduct 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 containersNever store chemicals with foodDo not allow customers to come into contact with chemicals, or

entry into the chemicals storage areaNever mix chemicals together – some may explodeEnsure 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 thatyou check what cleaning agents and chemicals remain in storage.

Where you believe you are running low you need

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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 orderreplacement stock.

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1.6 Follow emergency first aid procedures in the event of a cleaning-related incident or accidents

Emergency first aid procedures may include

Notifying internal first aid officers of emergenciesContacting external emergency services for assistanceAdministering basic first aid for minor cuts, bruises, abrasions,

burns and scalds.Administering basic first aid in accordancewith relevant chemical information sheetswhere chemicals have been spilled on skin,been ingested, or have entered into theeyes.

Material Safety Data SheetsAll chemical companies must produce theseand make them available to customers topost on walls in the areas where theirchemical 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 accidentshappen 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. Ifthey 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.

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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 continuouslywith running water.Continue flushing for at least 15 minutes or until advised byappropriate medical person.

Skin If skin or hair contact occurs, remove contaminated clothing and flush skin and hair with running water. Continue flushingwith 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 toDoctor

CORROSIVE POISONING TREATMENT: Immediate treatment preferablyin a hospital is mandatory. In treatingcorrosive poisoning, DO NOT INDUCE VOMITING; DO NOT ATTEMPT GASTRIC LAVAGE; and DONOT 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

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state that warning Occupational Health and Safety data is producedin 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.

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Work ProjectsIt 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 requirementsoutside the cleaning schedule.

1.5 Supply a drawing of plan of a cleaning room:

Show list of chemicals being storedList 6 chemicalsSupply MSDS for each of the chemicalsShow 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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Performance Checklist

Clean kitchen premises

Identify the areas that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified areaAll areas are to be cleaned on a regular basis. It is just not the areasthat can be seen but also the areas that are not easily observed:Behind the stoveUnder benchesStaff change roomOn top of shelving above eye sight heightBottom 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 spacesIs 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

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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 completedCleaning 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-relatedincident or accidentUsing 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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Learning Outcome # 2 Clean and Sanitize Premises

CONTENTS:1. Various types and uses of chemicals and equipment for

cleaning and sanitizing 2. Occupational health and safety requirements for bending,

lifting, carrying and using equipments3. Logical and time-efficient work flow4. Environmental-friendly products and practices in relation to

kitchen cleaning5. Sanitation and cross-contamination issues related to food


ASSESSMENT CRITERIA:1. Cleaning schedules are followed based on enterprise

procedures2. Chemicals and equipment for cleaning and/or sanitizing are

used safely3. Walls, floors, shelves and working surfaces are cleaned and/or

sanitized without causing damage to health or property4. First aid procedures are followed if an accident happens



LEARNING MATERIALS


(Optional) Overhead



gals.) Liquid soap



Pen Paper Notebook



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CLEAN and SANITIZE PREMISESLearning Activities Special Instructions




This Learning Outcome deals with thedevelopment of the Institutional

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Competency Evaluation Tool whichtrainers use in evaluating theirtrainees after finishing a competency ofthe qualification.


After doing all the activities for thisLO2: Clean, and Sanitize Premises, youare ready to proceed to the next LO3:Dispose of Waste.

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Clean and maintain kitchenequipment 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

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 approachedwith the right attitude and done properly.

General cleaning requirementsThe 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 – definedCleaning can be defined as the removal of visible dirtand debris (including rust) either from crockery,

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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 sanitisedAnything 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 needto clean and sanitise:

CrockeryGlasswareCutleryUtensils – such as spatulas, slotted spoons,

scoops, liftersPieces 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 dishesContainers – used for the storage of food under dry, refrigerated

and frozen conditionsChopping boardsKnives.

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2.2 Select appropriate cleaning utensils and

chemicals

Cleaning ChemicalsGeneral 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 theoil is removed from the surface of the bench.

It can be used on all equipment that is washed by hand and generalcleaning duties. It willbreak down grease easily but prolonged userequires the use of gloves by the user.

It should not be used in a dishwasher as it will foam and not washproperly.

Dishwasher detergent

Will only work when used in a machine. It is corrosive to human skin and must only behandled when person is wearing protection forthe hands.

Most modern dishwashing machines will have 2units of cleaning liquid:

One for washing: does not foam but will breakdown grease and leave utensils clean

Second is a ‘rinse’ agent that sanitisesutensils and help to dispel water to leaveminimal water marks after the utensilsair-dry.

Floor cleaner

Specially designed for cleaning floors, does not foam.

Drain cleaner

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Caustic in nature and protection must be worn when handling. When activated by addition of water person should be wearing heavy dutyprotection for body, face, eye and hands.

Bleach

Caustic in nature and protection must be worn when handling. Area should be wellventilated. 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

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 intendeddoing and you also have to get the machine etc. repaired. You also risk injury to yourself.

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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 equipmentA 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.

The food contact surfaces of equipment - whenever food that will come into contact with the surface is likely to be contaminated.

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‘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 usedto wash food, cooking and other processing equipment, and thermometers.

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There are many circumstances when food contact surfaces need to becleaned 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 beingused 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 theyhave 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.

In sub clause (1), a ‘clean and sanitary condition’ means, in relation to a surface or utensil, the condition of a surface orutensil where it:a. Is clean; andb. Has had applied to it heat or chemicals, heat and chemicals,

or other processes, so that the number of micro-organisms onthe surface or utensil has been reduced to a level that:Does not compromise the safety of the food with which it

may come into contact; andDoes 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 containersb. Recycled matter, except in containersc. Food wasted. Dirt

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e. Grease; orf. 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 PlansWhere 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 businessFood Safety Plan

Cleaning and Sanitation worksheet Week Date:

JobFrequency

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 Wash with detergent and hot water, rinse and


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


Microwave:Daily

Clean the microwave 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 Wash with detergent and hot water, rinse and


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

Clean the sinks as required during trade and at the end of each day’s trade:Wipe away loose debris with a clean cloth

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Name of the businessFood Safety Plan

Cleaning and Sanitation worksheet Week Date:

JobFrequency

Description

Daily Wash with detergent and hot water, rinse and sanitise

Rinse and allow to air dry.

Toasted sandwichmaker:Daily

Clean the toasted sandwich maker as required during trade and at the end of each day’s trade:Heat the sandwich maker Wipe away loose debris with a clean cloth Spot-clean identifiable problem areas Wash with detergent and hot water, rinse and


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 Rinse and allow to air dry.

Using cleaning and hazard checklistsThe following is a ‘Hazard Checklist’ designed specifically for cleaners and useful in identifying areas involved in cleaning thatcan present a hazard.

The table below is a list of hazards that are likely to occur whenperforming 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' strainHeavy buckets

Lifting equipment from vehicles

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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

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

NoiseWorkers 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

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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

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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

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 aloneViolence

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 injuriesBroken glass

Sharp objects and needles

No first aid equipment available

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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

Personal Protection Equipment PPE doesn’t fit properly

PPE is the wrong type for the specific task (e.g. shoeswithout 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

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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

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 youcan determine the risk management

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practices that need to be applied in each instance to protect yourwelfare.

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 doWatch a more experienced person operate the item – and ask them

what to doAsk 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.

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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, theymust be stored or stacked safely in the designated places.

This must be done so as to:

Maintain their cleanliness for future useMake 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 andeffort 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 hygienicconditions. There would appear tobe a definite link between tidinessand good food hygiene practices

When storing items such as tubs,bowls, bain-marie trays or anyother items that will fit oneinside the other, the practice of‘nesting’ (that is, placing oneitem inside another) is to beavoided unless the items are fullydried. Nesting items when they arewet slows down the air drying ofitems, and thus increases thechance of bacterial (re-)contamination

Staff who store and stack items of equipment and utensils must ensure that their hands are clean before handling the sanitiseditems

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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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It is important for all equipment to becleaned after every use before storage. Thiswill ensure that dirt and grime from aprevious cleaning task is not transferred onto another surface, this reduces thepossibility of cross contamination.

It also means the items of cleaning equipmentare ready for immediate use should there be aneed 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 equipmentAfter 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 isclean 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 ChemicalsChemicals 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).

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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 havereceived appropriate Occupational Health and Safety (OHS) trainingin handling chemicals.

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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 withlegislated requirements

The store room for chemicals must be well lit and ventilatedThe room should only be used for storing chemicalsHeavy containers must be stored on lower shelves to avoid the need

for lifting, and to minimise the chance of spillsKeep containers well sealed and labelledHave 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 heatProduct 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 foodDo not allow customers to come into contact with chemicals, or

entry into the chemicals storage areaNever mix chemicals together – some may explodeEnsure 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

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 alsonecessary.

It can be caused by:

Slips on wet floorsBurns from hot equipmentSkin burns by contact to skin by cleaning chemicalChemical burns internally caused by breathing in fumes from

cleaners and solventsFalling 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 inharm’s way

Make sure what has caused the injury is isolated orthe injured person can be moved away from causeof 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 thatwill 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?

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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.

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Administering basic first aid for minor cuts, bruises, abrasions, burns and scaldsBasic first aid for minor cuts

If the person has cut themselves, the first thingyou need to do is to control the blood loss.

This is just a matter of applying pressure towound.

Check to see if wound is clean:

If yes, apply bandage and keep dryIf not, wash with water to flush the wound the best you can then

apply bandage or dressing. Send patient to higher level medicalcare 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 for20 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’ temperaturewill 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 lightbreathable covering to protect the wound.

Chemical burns on skin

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Move patient away from chemical and flush affected area with cold water until medical help can be accessed.

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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 requireSupply price of each piece of equipmentHow 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 cleanWhen are they to clean?

2.4. Show how you will store this equipment:

Supply your requirements for storage.

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Clean and maintain kitchen equipment and utensils

Identify the equipment and utensils that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified itemA 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 cleanedWho is to clean themWhen they are to be cleanedWhat is to be used in the process of cleaningAny 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 productsThe better the quality the easier the cleaningThe 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?

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Store and protect equipment and utensils that have been cleaned ready for future useCleaning Equipment and Utensils are important to carry out the cleaning process. Loss of this equipment is detrimental to the efficiency of theoperation. Utensils will need to be replaced as they wear out and some have a shortlife 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.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 completedUtensils 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 containersthat are contaminated on the outside with the caustic chemical containedin the container.Follow emergency first aid procedures in the event of a cleaning-relatedincident or accidentUsing 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?

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Perform basic maintenance onkitchen equipment, utensils

and premises 3.1 Perform basic premises maintenance activities

as necessary

Basic premises maintenance may include:

Tightening loose fittingsReplacing minor items that are damaged, that

pose a food safety or other risk, or whichpose a threat to operational effectiveness

Replacing light globes, tubes, starters andcovers, as required

Replacing torn or damaged fly screensTaking 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 scheduleto provide regular preventative maintenance fornominated 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.

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In addition, some equipment may need maintenance between scheduledmaintenance.

Why is this of a concern? Routine maintenance is undertaken to:

Keep the items in full operational conditionKeep items safe to use.

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3.2 Perform basic maintenance activities on equipment and utensils as necessary

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 ofequipment 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 detailedadvice 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 maintenanceIn addition to routine maintenance functions youare expected to also address maintenance issuesthat occur on a day-to-day basis.

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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-spotPrevent 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 problemsthis 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

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 rulesfor dealing with identified faults:

Equipment should be removed from service as soon as a fault has been identified

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Equipment should be labelled clearly andobviously ‘Out of Service’

Equipment should be stored in the appropriate‘Out of Service’ area

Appropriate ‘Report Fault’ paperwork should becompleted and submitted to the appropriate person or department.

Some faults may have to be repaired off-site –which may involve returning the item to thesupplier or forwarding it to an accreditedrepairer. In extreme cases, a new item may have tobe purchased.

When major repairs are required, management mayelect to buy a new item instead of repairing theold 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.

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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 thisbasic 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 maintainingWhere the equipment is situatedImportance of maintenance (high/low).

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Perform basic maintenance on kitchen equipment, utensils andpremises

Perform basic premises maintenance activities as necessaryThe 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 otherrisk, 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 withinthe 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 necessaryFollowing 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 andnuts 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 addressedContacting the relevant person/department to effect professional repairs, as required. This is good management procedure that will reduceimpact 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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Learning Outcome # 3 Dispose of Waste

CONTENTS:1.Various types and uses of chemicals and equipment for

cleaning and sanitizing 2.Occupational health and safety requirements for bending,

lifting, carrying and using equipments3.Logical and time-efficient work flow4.Environmental-friendly products and practices in relation

to kitchen cleaning5.Sanitation and cross-contamination issues related to food


ASSESSMENT CRITERIA:1. Chemicals are selected and used for cleaning and/or sanitizing

kitchen equipment and utensils2. Equipment and/or utensils are cleaned and/or sanitized safely and

according to manufacturer’s instructions 3. Clean equipment and utensils are stored or stacked safely and in

the designated place4. Cleaning equipment are used safely in accordance with

manufacturer’s instructions5. Cleaning equipment are assembled and disassembled safely6. Cleaning equipment are stored safely in the designated position

and area



LEARNING MATERIALS


(Optional) Overhead



gals.) Liquid soap



Pen Paper Notebook



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DISPOSE OF WASTELearning Activities Special Instructions




This Learning Outcome deals with thedevelopment of the Institutional

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Competency Evaluation Tool whichtrainers use in evaluating theirtrainees after finishing a competency ofthe qualification.


After doing all the activities for thisLO3: Dispose of Waste, you are ready toproceed to the next UNIT OF COMPETENCY


Handle of internal waste inaccordance with enterprise and

legislated requirements

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4.1 Dispose of internal waste in accordance with enterprise and legislated requirements

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 regulationsHealth 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 away 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 garbageareas, 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 tobe more responsible in terms of waste creation and disposal.

A central theme to the concept of responsible waste management hasbeen to encourage businesses to ‘Reuse, Reduce and Recycle’.

‘Reuse’ encourages the use of a product more thanonce before it is discarded.

‘Reduce’ ask people to generate less waste bythinking more about what they buy and what theyuse.

‘Recycle’ suggests that products can be re-madeinto 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 newspapersPlastic, including soft drink (PET), milk, juice and cordial

bottlesGlass, including bottles (clear, green and amber), jars and clear

sauce bottlesSteel cans, including food cans and aerosol cansAluminium cans, including aluminium foilMilk 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 establishmentsapply a high level of environmentalconscientiousness when it comes to dealingwith waste, and others do relativelylittle. Premises should always check with theirlocal council to identify any localrequirements that might apply.

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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.

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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 totallyto keep the bin clean, so some cleaning will have to be done. If you use dumpers provided by an industrial cleaning company, theresponsibility 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 wasteInternal waste may include:

Food wasteLiquid wasteChemical wasteFats and oilsFood 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 betransported 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:

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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 safedisposal 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 stormwater drains in order to prevent pollution of the environment (and avoid the risk of fines and adverse media attention.

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4.2 Maintain waste disposal area in a clean and

sanitary condition

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 areasThe 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 wherebins are kept:

Garbage roomsRefrigerated garbage roomsGarbage chutesBins, 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

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requirement to use refrigerated garbage rooms although this may benecessary for some businesses to prevent putrefaction and odour problems.

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 isnot 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.

Are designed and constructed so that they may be easily and effectively cleaned

This requirement applies to the area where the waste is stored andto garbage chutes, bins or other containers used to hold garbage or recyclable matter.

Businesses should not have to go to theexpense of providing external garbage areas(with associated drainage, reticulated water,etc.) if the current arrangements are notposing a food safety risk. However, if thereare other issues, 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.

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Washing containers thoroughly with detergent and water should remove residues that are likely to attract pests.

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

DestroyedUsed for purposes other than human

consumptionReturned to its supplierFurther processed in a way that ensures

its safety and suitability; orAscertained to be safe and suitable.

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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 itis 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 heldmust be separated and identified so that itis not accidentally sold or used.

A completely separate storage area is not required but these foodsshould 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 beused 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 notapply.

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 bedisposed 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.

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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 supplierFood 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 recallIncorrect orders or deliveries; andFood 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 todispose of the product rather than riskguessing at what it is

You change suppliers and elect to start this newrelationship by throwing out any existingproduct and beginning from a set date usingall new products

You decide to discontinue using a certain product because it isn’tperforming as expected

There has been a spill and you need to get rid of the product thathas 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 thesink/gully trap

Cleaning chemicals must not be thrown out withnormal 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.

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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.

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4.3 Gather dirty linen from kitchen and associated departments and process dirty linen

Dirty linen may include:

UniformsCleaning cloths, tea towelsTable linenLinen from departments serviced by the kitchen.Process dirty linen may include:

Sorting into designated types and pilesIdentifying and marking stainsNotifying the laundry of laundry requirements by type and quantityTransporting dirty linen to the laundryReturning 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 ProjectsIt 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?

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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 bytheir 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 andalso 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 linenKitchens generate a lot of soiled materials. Modern practices have lead to the usage of new paper based products that alleviate the need to manyitems 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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Recommended readingAustralia 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 Foundati

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Self evaluation sheetThe following statements are about the competency you have just completed.

Please tick the appropriate box Agree Don’tKnow

Do NotAgree

DoesNotApply

There was too much in this competency to cover without rushing.

Most of the competency seemed relevant to me.

The competency was at the right level for me.

I got enough help from my trainer.

The amount of activities was sufficient.

The competency allowed me to use myown initiative.

My training was well-organised.

My trainer had time to answer my questions.

I understood how I was going to be assessed.

I was given enough time to practice.

My trainer feedback was useful.

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Enough equipment was available and it worked well.

The activities were too hard for me.

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The best things about this unit were:

_______________________________________________________________

_______________________________________________________________

_______________________________________________________________

_______________________________________________________________

The worst things about this unit were:

_______________________________________________________________

_______________________________________________________________

_______________________________________________________________

_______________________________________________________________

The things you should change in this unit are:

_______________________________________________________________

_______________________________________________________________

_______________________________________________________________

_______________________________________________________________

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COMPETENCY ASSESSMENT TOOL

Evidence Plan

Competency standard: COOKERY NC II

Unit of competency: Clean and Maintain Kitchen Premises

Ways in which evidence will be collected:

[tick the column]

Obse

rvat

ion

& Qu

estio

ning

Dem

onst

ratio

n&

Third

par

ty R

epor

t

Portf

olio

Writ

ten

The evidence must show that the trainee…

The trainee must know how to select proper chemicals andclean potable water for cleaning and sanitizing, equipmentutensils, and working surfaces.

The trainee must know the proper cleaning and sanitizing ofequipment and utensils safely using potable wateraccording to manufacturer’s instructions..

The trainee must know on how to store and stacked cleanequipment and utensils safely in the designated place.

The trainee must know how to use cleaning equipment andsupplies safely in accordance with manufacturer’sinstructions.

The trainee must know how to assemble and disassemblecleaning equipment safely.

The trainee must know where to store cleaning equipmentsafely in the designated position and area.

NOTE: *Critical aspects of competency

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Demonstration with Questioning Checklist

Trainee name:Trainer name:Qualification: COOKERY NC IIUnit of competency: Clean and Maintain Kitchen PremisesDate of assessment:Time of assessment:Instructions for demonstration

Given the necessary tools, the candidate will be able to demonstrate, preparing and producing bakery products following standard procedures within 15 minutes.

DEMONSTRATION to show ifevidence isdemonstrated

During the demonstration of skills, did the candidate:

Yes No N/A

Demonstrated ability to clean, sanitize and storeequipment according to establishment standardsand procedures.

Demonstrated ability to perform proper cleaningand sanitizing premises in accordance withestablishment standards and procedures.

Demonstrated ability to dispose wasteestablishment’s standards and procedures.

Demonstrated application of hygiene and safety principles according to established standards andprocedures.

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The candidate’s demonstration was:

Satisfactory Not Satisfactory

Demonstration with Oral Questioning Checklist

CLEAN AND MAINTAIN KITCHEN PREMISES Yes No

LO1: Clean, Sanitize and Store Equipment

1.1Identify 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


1.4 Identify and address cleaning and sanitising needs that arise in addition to scheduled cleaning requirements


1.6 Follow emergency first aid procedures in the event of a cleaning- related incident or accident

LO2: Clean and Santize premises

2.1Identify 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

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2.3 Implement cleaning procedures in a 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

L02-1: Perform basic maintenance on kitchen equipment, utensils andpremises 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 satisfactory addressed

LO3: Dispose of Waste

4.1 Dispose of internal waste in accordance with enterprise and legislated requirements

4.2 Maintain waste disposal area in a clean and sanitary condtion

4.3 Gather dirty linen from kitchen and associated department and process dirty linen

The trainee’s underpinning knowledge was:


Feedback to trainee:

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The trainee’s overall performance was:


Assessor’s signature: Date:

THIRD PARTY REPORT

Candidate name:

Name of third

party:

Contact

no.

Position:

Relationship with candidate:

□ employer □ supervisor □ colleague □ otherPlease specify ________________________________________________Please do not complete the form if you are a relative, close friend or have a conflict of interest]

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Dates the candidate worked with

you

From: To:

Competency

Standards:

COOKERY NCII

Unit of Competency: Clean and Maintain Kitchen Premises

The candidate is being assessed against the competency standards for We are seeking your support in the judgment of this candidate’s competence. Please answer these questions honestly as a record of the candidate’s performance while working with you. Thank you for your time.Comments regarding candidate performance and experience

I can verify the candidate’s abilityto: (tick the correct response]

Yes No Not

sure

Comments to support my responses:

Check the availability of all resources required for training.

□ □ □

Identify alternative resources for contingency measures. □ □ □

Identify and arrange appropriate training locations according to training needs.

□ □ □

□ □ □ □ □ □

□ □ □□ □ □

Third party signature: Date:

Send to:

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Cleaning & Maintain Kitchen Premises

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