CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS

CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS
D1.HRS.CL1.03 Trainer welcomes trainees to class and explained the topic for today is “Clean and maintain kitchen equipment and utensils”.

Clean and maintain kitchen equipment and utensils
Elements Clean kitchen premises Clean and maintain equipment and utensils Perform basic maintenance on kitchen equipment utensils and premises Handle waste and laundry requirements Trainer advises students this Unit comprises three Elements, as listed on the slide explaining: Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail Students can obtain more detail from their Trainee Manual The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

Clean and maintain kitchens
Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from employer/supervisor Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required. Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

Clean kitchen premises
Element 1: Clean kitchen premises Introduce topic.

Clean Kitchen Premises
1.1 Identify the areas that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified area 1.2 Select appropriate cleaning utensils and chemicals 1.3 Implement cleaning procedures in accordance with enterprise and legislated requirements 1.4 Identify and address cleaning and sanitizing needs that arise in addition to scheduled cleaning requirements 1.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed 1.6 Follow emergency first aid procedures in the event of a cleaning-related incident or accident Trainer identifies for students the Performance Criteria for this Element, as listed on the slide.

Purpose of Food Safety Plan (FSP)
FSP Cleaning Schedule The cleaning schedule will determine: When EVERYTHING is to be cleaned How it is to be clean Who is to clean How often everything will be cleaned What chemicals and equipment are to be used when cleaning Advice on OH&S equipment to be used when using cleaning chemicals Trainer to discuss: Why is a FSP important? How can staff access a FSP?

Identify areas to be cleaned
Floor of the kitchen Workbenches fixed and/or mobile Storerooms, shelving, floor, walls and ceilings Sinks and food disposal units Drains, in floors, especially wet areas Exhaust fans and filters Trainer to discuss: What activities need to take place when cleaning each of these areas?

Identify areas to be cleaned
Air conditioning outlets Light covers Staff change rooms Garbage storage areas Stock receiving areas Grease traps Walls Trainer to discuss: What activities need to take place when cleaning each of these areas?

Select cleaning equipment
Types of equipment Mops Brooms and brushes Cloths and sponges Buckets Protective gloves Protective face masks Warning signs Trainer to discuss: What is the purpose of the this equipment? What types are there? Where are they normally located?

Types of equipment Garbage receptacles Vacuum cleaners Scrubbing machines Trainer to discuss: What is the purpose of the this equipment? What types are there? Where are they normally located?

Personal Protective Equipment Hand gloves Eye goggles Aprons Footwear Airways Protection Trainer to discuss: Staff have to be trained to take necessary safety precaution when handling chemicals. Protection must be supplied Must be used.

Chemicals Chemicals used for cleaning in food areas General detergent Dishwasher detergent Floor cleaner Drain cleaner Bleach Oven cleaner Grill cleaner Sanitisers Trainer to discuss: What is the purpose of each of these chemicals? What surfaces are they used to clean? What pre-cautions need to take place when using these chemicals?

Process of cleaning Principles of cleaning
Remove all visible waste from the area to be cleaned. Apply cleaning agent and allow it to work on the area. Remove the cleaning agent and restore area to it correct condition Trainer to discuss: What is associated with each of these cleaning steps?

Implement cleaning procedures
Cleaning Schedule Checklists What? Who? When? With what? How often? Trainer to discuss: Food Safety Plan Cleaning Schedules should be in place and implemented as part of the establishment Food Safety Plan.

Material safety data sheet (MSDS) A material safety data sheet (MSDS) is an important aspect of occupational safety and health: What information is contained within a MSDS? Trainer to discuss: What is the purpose of a MSDS?

Material safety data sheet (MSDS) Physical data Toxicity or potential hazards Health effects Procedures for safe use First aid Trainer to discuss: What is included in each point? Trainer to provide examples of MSDS worksheets used in a kitchen environment.

Material safety data sheet (MSDS) Reactivity Storage Disposal Protective equipment Spill-handling procedures Trainer to discuss: What is included in each point? Trainer to provide examples of MSDS worksheets used in a kitchen environment.

Cleaning steps Workbenches Remove any materials that are visible
Wash with hot water with detergent Hot water is to soften any fats and the detergent will help remove the fats Scour with cloth or fibrous material to break up debris that is adhered to surface Rinse with hot water Allow surface to air dry Apply sanitiser and use to manufacturers’ instruction on MSDS sheet Trainer to discuss and demonstrate Discuss and demonstrate cleaning steps Provide procedures where possible

Cleaning steps Utensils Cooks knives Chopping boards
Stainless steel bowls Pots Pans Plates Platters Trainer to discuss and demonstrate Discuss and demonstrate cleaning steps Provide procedures where possible

Cleaning steps Floors These will need to be cleaned on a daily basis.
Basic cleaning will be sweeping once or twice a day. Floors in food production will have to be cleaned more regularly Trainer to discuss and demonstrate Discuss and demonstrate cleaning steps Provide procedures where possible

Cleaning steps Storage areas Cool storage - refrigeration
Freezer Storage Dry stores Trainer to discuss and demonstrate Discuss and demonstrate cleaning steps Provide procedures where possible

Cleaning steps Sinks Hand washing sinks Food washing sinks
General purpose cleaning sinks Floor washing sink Trainer to discuss and demonstrate Discuss and demonstrate cleaning steps Provide procedures where possible

Cleaning steps Drains Covers removed Washed and sanitised
Any trapped debris removed before cleaning If drains are cleaned on regular basis there is no need to dry them They will air dry Trainer to discuss and demonstrate Discuss and demonstrate cleaning steps Provide procedures where possible

Cleaning steps Walls of food production areas
These will need to be cleaned as needed Cleaned on a weekly or fortnightly basis as stated in FSP Higher than this can be cleaned on a 3 month cycle or as needed Trainer to discuss and demonstrate Discuss and demonstrate cleaning steps Provide procedures where possible

Cleaning steps Air filters and vents Over stoves and ovens
Air conditioning Air flow vents in walls Trainer to discuss and demonstrate Discuss and demonstrate cleaning steps Provide procedures where possible

Cleaning steps Staff change rooms
While this is not as higher priority as the food production area it is still an area that needs to be checked and cleaned regularly, daily Staff might leave food there Possible infestation of pests of some type Smells tend to build Trainer to discuss and demonstrate Discuss and demonstrate cleaning steps Provide procedures where possible

Cleaning steps Garbage bins and Garbage storage areas
Use plastic liners Wash bins every time they are emptied Cleaned on a daily basis Allowed to air dry Relined with clean plastic liner Lid replaced Trainer to discuss and demonstrate Discuss and demonstrate cleaning steps Provide procedures where possible

Cleaning instructions
Work Instruction or Job Safety Analysis Sheets A Work Instruction (WI), Job Safety Analysis (JSA) or SOP (Standard Operating Procedure) may be provided by the employer to assist in cleaning and in the application of chemicals: What information is provided? Where can these sheets be accessed? Trainer to discuss and show sheets Answer questions in slide Provide examples Explain use of these sheets

Additional cleaning required
Breakages Unexpected and not part of cleaning schedule Immediate response required Spillages Allowances have to be made to all schedules for the unexpected. Trainer to discuss: These cannot be left until the next time the floor is to get cleaned: Spilt oil is dangerous in the kitchen Cannot be seen Broken plate is a trip hazard.

Store cleaning items Condition Clean ready for later use Position
Close to the kitchen Responsibility Last person to use Trainer to discuss: Not cleaning floor with dirty and wet broom: It is important that all cleaning equipment is clean when it is to be used If the broom gets wet it must be cleaned and placed in a position for it to dry Then placed back into correct storage position ready for the next time it is needed.

Store cleaning chemicals
Condition Secured in container it was delivered Position Chemical storage area Sealed Responsibility Last person to use Trainer to discuss: Chemicals needs to be stored away from the food production area: Area should be secured, only used for chemical storage Must be well ventilated Everybody is responsible If someone sees that rules are not being followed, it is their responsibility to rectify it.

General storage conditions Keep in a storeroom away from other products A register should be maintained to record items The store room must be well lit and ventilated The room should only be used for storing chemicals Heavy containers must be stored on lower shelves Keep containers well sealed and labelled Trainer to discuss: Explain the purpose of these storage conditions.

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

General storage conditions Never store chemicals or cleaning agents in food containers Never store chemicals with food Do not allow customers to come into contact with chemicals Never mix chemicals together Ensure measuring devices for chemicals are not used for any other purpose. Trainer to discuss: Explain the purpose of these storage conditions.

Emergency first aid procedures
Emergency first aid procedures may include: Notifying internal first aid officers of emergencies Contacting external emergency services for assistance Administering basic first aid for minor cuts, bruises, abrasions, burns and scalds Trainer to discuss: Discuss these procedures? What other procedures may you have in place?

Emergency first aid procedures
Additional requirements: Material Safety Data Sheets Internal First Aid officers Correct use and storage of chemicals Applying appropriate first aid measures in emergency situations International language signage Photo signage and instructions Trainer to discuss: Discuss these requirements. Why are they important?

Emergency first aid kit
Condition Fully stocked Position Easy access to staff Responsibility Enterprise Trainer to discuss: It is the responsibility of all enterprises to have fully stocked First Aid facilities for all contingencies. Staff need to be skilled in First Aid: Need to know how to treat injuries From falls, cuts, burns Chemical burns Chemical inhalations.

Work projects: Clean kitchen Premises
Summary: Identify Areas to be cleaned Cleaning utensils to be used Chemicals to be used Cleaning procedures Additional cleaning Store cleaning equipment Emergency First Aid Trainer to discuss: Review all performance criteria Discuss Work projects with Students.

Element 2: Clean and maintain kitchen equipment and utensils Introduce topic.

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

Identify equipment cleaning needs
General cleaning requirements Follow manufacturer’s instructions in relation to using chemicals on the equipment Follow manufacturer’s instructions when cleaning their equipment Pay attention to the job Don’t cause any damage to anything being cleaned Trainer to discuss: Why are these requirements important? How can you ensure they are followed by staff?

Cleaning and sanitation
What is the difference between cleaning and sanitising? What do the customers expect? What does your Food Safety Plan state? Trainer to discuss: Ask student to define: CLEAN. What is their standard.

Cleaning and sanitation
Removal of visible dirt and debris (including rust) either from crockery, cutlery, glasses, equipment or Removal of odour Sanitation Killing of microbes using either hot water or chemicals Trainer to discuss: Ask student to discuss the differences? What activities or equipment are used in each of these processes?

Cleaning utensils Free from foreign matter Free from visible matter
Bacteria reduced to safe level Dry to touch Trainer to discuss: How is this achieved? Visible food removed before being placed into dishwasher Dishwasher cycle Rinse cycle Dry before being placed into storage area.

Cleaning procedures What is to be cleaned? When can it be cleaned?
What equipment is needed for cleaning? Alternatives? Everything cannot be cleaned at same time Map out cleaning plan in Food Safety Plan Trainer to discuss: Good practice is to plan cleaning on the basis of use. What is used the most get cleaned as it is used ready for the next time? Plates are cleaned after the customer has finished meal so it is ready to be used for the next customers Therefore 20 plates can be used to feed 100 customers if time is not an issue. Chopping boards and workbenches are cleaned after every job to minimise cross contamination and bacterial development. Floors can be cleaned after every service period. Shelving can be cleaned once per week or as needed. Walls can be washed once per week or month or as needed. Ceiling can be cleaned once per year. Windows washed once per week.

Select appropriate utensils for cleaning
Kitchen items to be cleaned Crockery Glassware Cutlery Utensils Pots, pans and other dishes Containers Chopping boards Knives Trainer to discuss: How do you clean these items?

Select cleaning chemicals
Types of cleaning chemicals General detergent Dishwasher detergent Floor cleaner Drain cleaner Bleach Oven and Grill cleaner Sanitisers Trainer to discuss: How do you clean these items?

Cleaning procedures Cleaning procedures for a kitchen
Once items to be cleaned are identified and the correct cleaning items and chemicals are selected, it is now time to start cleaning. What policies and procedures must apply? What standards of cleaning exist? Trainer to discuss: Discuss cleaning policies, procedures or instructions that must be followed in a workplace.

Cleaning procedures General standards of cleanliness
A food business must ensure the following equipment is in a clean and sanitary condition: Eating and drinking utensils The food contact surfaces of equipment General area Trainer to discuss and show cleaning instructions Discuss how this can be achieved. Show manuals or instructions highlighting this point.

Cleaning procedures A ‘clean and sanitary condition’ means a surface or utensil: Is clean Has had applied to it heat or chemicals The number of micro-organisms on the surface or utensil has been reduced to a level that: Does not compromise the safety of the food Does not permit the transmission of infectious disease Trainer to discuss and show cleaning instructions Discuss how this can be achieved. Show manuals or instructions highlighting this point.

Cleaning procedures No accumulation of:
Garbage, except in garbage containers Recycled matter, except in containers Food waste Dirt Grease; or Other visible matter Trainer to discuss and show cleaning instructions Discuss how this can be achieved. Show manuals or instructions highlighting this point.

Cleaning procedures Food premises must be kept clean to:
Minimise the likelihood of food becoming contaminated Discourage pests Trainer to discuss and show cleaning instructions Discuss how this can be achieved. Show manuals or instructions highlighting this point.

Food Safety Plans Food Safety Plans
Why is it important to have a Food Safety Plan? What information should be included? How can they be accessed by staff? Trainer to discuss and show Food Safety Plan Show and discuss content of a Food Safety Plan

Cleaning and hazard checklists
Using cleaning and hazard checklists A list of hazards that are likely to occur when performing cleaning tasks An aid for understanding safety/hazard assessments Is not a comprehensive list for all cleaning tasks Trainer to discuss and show cleaning and hazard checklists Why are these important? How do they differ to FSP?

Storing cleaned equipment
Equipment storage: Must be clean Must be dry Store so it cannot be contaminated Protect from contamination Ready for use next time Trainer to discuss: The correct method of storing and protecting equipment.

Storing cleaned equipment
Importance of keeping items dry Dry before storing All equipment must be dry before being placed in storage Moisture encourages bacteria to thrive Bowls turn upside down Dust does not settle on food surface Trainer to discuss: The correct method of method of storing equipment after cleaning.

Store cleaning equipment after use
Safe storage Specific area for storing Will be there when required Clean before storing Will be clean ready for use Trainer to discuss: Safe Storage Sadly some people might decide that that broom is very good and it would do a good job in my shed. Specific Storage If equipment is stored in the same place every time, people will go there to retrieve rather than walking all over the place looking for the broom and wasting time for which the enterprise is paying Clean and ready to use next time.

Store chemicals separately Store safely Secure area Well ventilated Trainer to discuss: Food Safety Plan requires chemicals to be stored separately from food production area. Normally stored on outside of premises: Side room ventilation purposes; easier to lose build up of fumes easier to clean up spills.

Follow first aid procedures
Cleaning related injuries Slips on wet floors Burns from hot equipment Skin burns by contact to skin by cleaning chemical Chemical burns internally caused by breathing in fumes from cleaners and solvents Falling equipment that has not been stored properly Trainer to discuss: How are these injuries caused? How can you prevent them?

Procedure to follow when aiding a person who has been injured Look before you do anything, do not put yourself in harm’s way Make sure what has caused the injury is isolated or the injured person can be moved away from cause of injury Administer basic first aid Trainer to discuss: What should you do if they take place?

Administering basic first aid for minor cuts, bruises, abrasions, burns and scalds What are basic first aid procedures for: Minor cuts Major Cuts Burns and Scalds Bruises from falls Abrasions Chemical burns on skin Trainer to discuss: Discuss the first aid procedures for each of these injuries.

Summary: Identify what has to be cleaned and when Select cleaning utensils and chemicals Implement cleaning procedures Store cleaned equipment Store cleaning items Emergency first aid Trainer to: Recap Check Student progress with work project.

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

Performance Criteria 3.1 Perform basic premises maintenance activities as necessary 3.2 Perform basic maintenance activities on equipment and utensils as needed 3.3 Report maintenance requirements that cannot be satisfactorily addressed Trainer to discuss: Performance criteria and elaborate on finer points.

Basic premise maintenance
Basic premises maintenance Tightening loose fittings Replacing minor items that are damaged or pose risk Replacing light globes, tubes, starters and covers, as required Replacing torn or damaged fly screens Taking short-term remedial action to prevent a dangerous or sub-standard situation, from worsening Contacting the relevant person/department to effect professional repairs Trainer to discuss: Discuss the activities associated with these points.

Routine /preventative maintenance Why is this important? What activities can be undertaken? Who should do this? When should it be done? Trainer to discuss: Discuss the questions in this slide.

Routine /preventative maintenance Wiping down and cleaning surfaces Washing and rinsing of items Sanitising items Drying items out Dismantling and reassembling items correctly Emptying items Changing filters Trainer to discuss: Discuss the questions in this slide.

Identifying maintenance requirements
Identifying items needing maintenance How can you identify if items need maintenance? What should you do with these items? How do you report the need for maintenance? Trainer to discuss: Discuss the questions in the slide.

Handling maintenance requirements
Handling items needing maintenance Equipment should be removed from service as soon as a fault has been identified Equipment should be labelled clearly and obviously ‘Out of Service’ Equipment should be stored in the appropriate ‘Out of Service’ area Appropriate ‘Report Fault’ paperwork should be completed Trainer to discuss: What policies or procedures are associated with each of these points?

Summary: Perform basic premises maintenance Equipment basic maintenance activities Report maintenance requirements Trainer to: Recap Check on Student Work Project.

Handle waste and laundry requirements
Element 4: Handle waste and laundry requirements Introduce topic.

Handle waste and laundry requirements
Performance criteria: 4.1 Dispose of internal waste in accordance with enterprise and legislated requirements 4.2 Maintain waste disposal area in a clean and sanitary condition 4.3 Gather dirty linen from kitchen and associated departments and process dirty linen Trainer to: Review Performance Criteria with students.

Dispose of internal waste
Define internal waste: Food Chemical Fats and oils Liquid waste Paper waste Plastic waste Trainer to discuss: Some of the waste generated by kitchen: Cannot go into landfill Cannot go into the water waste system. Clear understanding of waste is required and how it is to be handling.

Define internal waste: Organic waste Waste that will break down in landfill Food Paper waste Trainer to discuss: Organic waste Food Paper products. Non Organic That will not decompose quickly. Separation of wastes.

Define internal waste: Non Organic waste Will not decompose on land fill: Chemical Fats and oils Plastic waste Aluminum cans Glass bottles Trainer to discuss: All needs to be recycled Good for environment, good for society Can only work if all participate.

Refuse, reduce, recycle ‘Reuse’ encourages the use of a product more than once before it is discarded ‘Reduce’ ask people to generate less waste by thinking more about what they buy and what they use ‘Recycle’ suggests that products can be re-made into something else Trainer to discuss: What are items that can be treated using each method?

Recycle Organic waste Non Organic waste Separate into specific containers: Chemical Fats and oils Plastic waste Aluminum cans Glass bottles Trainer to discuss: Types of waste and its correct disposal.

Recycle Organic waste Anything that will decompose: Food products Paper products wrapping Dirt off the floor Trainer to discuss: Definition of organic waste.

Maintain waste disposal area
Waste disposal areas: Garbage areas Refrigerated garbage areas Garbage chutes Bins, hoppers, garbage chutes Compacter systems All must be cleaned on regular, DAILY, basis. Trainer to discuss: Garbage smell after bacteria becomes active odourous gases In warmer climates some garbage areas are refrigerated to keep bacterial activity down.

Maintain waste disposal area
Management of waste disposal areas Adequately contain the volume and type of garbage and recyclable matter on the food premises Enclose the garbage or recyclable matter to keep pests and animals away from it Areas are designed and constructed so that they may be easily and effectively cleaned Trainer to discuss: Discuss the importance of these points.

Disposing of food Handling food for disposal
A food business must ensure that food for disposal is held and kept separate until it is: Destroyed Used for purposes other than human consumption Returned to its supplier Further processed in a way that ensures its safety and suitability; or Ascertained to be safe and suitable Trainer to discuss: Discuss the importance of these points.

Disposing of chemicals
Disposing of cleaning chemicals Chemicals have become dated Containers have lost their labels and you don’t know what’s inside You change suppliers and elect to start this new relationship You decide to discontinue using a certain product There has been a spill and you need to get rid of the product that has been cleaned up Trainer to discuss: How can you correctly dispose of chemicals?

Disposing of chemicals
Disposing of cleaning chemicals This disposal of chemicals must be done safely and according to environmental conditions. This means: Cleaning chemicals must not be poured down the sink/gully trap Cleaning chemicals must not be thrown out with normal rubbish Trainer to discuss: How can you correctly dispose of chemicals?

Manage dirty linen and process
May include: Kitchen Uniforms Kitchen cleaning cloths Table linen Trainer to discuss: Even dirty cloths need to be managed Dirty uniforms have food waste imbedded in them as well as human sweat If not maintained in clean manner they will contaminate food during preparation If not collected and laundered aromas will build up and make for odorous breathing problems.

Manage dirty linen and process
Processes may include: Sorting Notifying laundry Transporting Returning clean linen Checking returned linen Trainer to discuss: All things need to be managed to be efficient Someone has to take responsibility Responsibility takes time Time is money Efficient management save money.

Handle waste and linen Summary: Internal waste: Separate Recycle
Waste disposal area: Tidy Clean Dirty linen: Manage Trainer to: Recap Check Student Work Projects.

CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS

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CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS

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