Cleaning and Maintain Kitchen Premises

K to 12 Basic Education Curriculum
Home Economics
LEARNING
MODULE
COOKERY NCII
Cleaning and Maintain Kitchen Premises
1
HIGH SCHOOL DEPARTMENT
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in COOKERY NCII QUALIFICATION. This module

contains training materials and activities for you to complete.
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 learning activities in order to complete

each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. Follow these activities on your own. If you
have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in

“COOKERY NCII”.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.
2
COOKERY NCII
280 Hours
Contents of this Competency – Based Learning Materials
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Clean and Maintain Cleaning and TRS512328

Kitchen Premises Maintaining
2 Prepare Stocks, Sauces and Preparing Stocks, Sauces and TRS512331

Soups Soups
3 Prepare Appetizers Preparing Appetizers TRS512381
4 Prepare Salads and Dressing Preparing Salads and TRS512382

Dressing
5 Prepare Sandwiches Preparing Sandwiches TRS512330
6 Prepare Meat Dishes Preparing Meat Dishes TRS512383
7 Prepare Vegetable Dishes Preparing Vegetables Dishes TRS512384
8 Prepare Egg Dishes Preparing Egg Dishes TRS512385
9 Prepare Starch Dishes Preparing Starch Dishes TRS512386
10 Prepare Poultry and Game Preparing Poultry and Game TRS512333

Dishes Dishes
11 Prepare Seafood Dishes Preparing Seafood Dishes TRS512334
12 Prepare Desserts Preparing Desserts TRS512335
13 Package Prepared Food Packaging Prepared Food TRS512340

MODULE CONTENT
COOKERY NCII
Unit of Competency
CLEAN AND MAINTAIN KITCHEN PREMISES

Unit of Competency
CLEANING AND MAINTAIN KITCHEN PREMISES

Module Title
Introduction
This unit deals with the skills and knowledge involve in cleaning, sanitizing
and maintaining kitchens, equipment and utensils for food preparation and storage
in commercial/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
LO2: Clean and sanitize premises
LO3: Dispose waste
4
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
equipments
3. Logical and time-efficient work flow
4. Environmental-friendly products and practices in relation to kitchen cleaning
5. 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
utensils
2. 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 place
4. Cleaning equipment are used safely in accordance with manufacturer’s instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and area
CONDITIONS/RESOURCES: The students/trainees must be provided with the

following:
SUPPLIES &
EQUIPMENT TOOLS AND ACCESSORIES LEARNING MATERIALS
MATERIALS
 F  Floor  Pen  Manu
irst Aid Kit mops  Paper als
 L  Mop  
Notebook Books
CD Projector Squeezer  Video
(Optional)  Broom (CD)
 O (Tambo)  Materi
verhead Projector  Dust als safety handbook
(Optional) pan (given by suppliers).
 Garbag This details the proper
e bin (4 gals.) use and care of their
 Liquid chemicals and
soap dispenser equipment.
 Paper
towel dispenser
 Cleanin
g Chemicals
 Deterge
nt
 Sanitizi
ng agent
METHODOLOGIES:
 Discussion/ demonstration
 Video viewing
ASSESSMENT METHODS:
5
 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 EQUIPMENT

Learning Activities Special Instructions
This Learning Outcome deals with the development of
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.
Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional

Competency Evaluation Package for one Competency
of Cookery NCII. Your output shall serve as one of
your portfolio for your Institutional Competency
Evaluation for Clean and Maintain Kitchen Premises.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.


After doing all the activities for this LO1: Clean,

Sanitize and Store Equipment, you are ready to
proceed to the next LO2: Clean and Sanitize
Premises.
6
Definition of Terms
Term Explanation
Sodium hypochlorite used in diluted solution in water

Bleach is used to sanitise and clean kitchen areas and
surfaces
Cloth that is used just for cleaning. Not to be used for

Cleaning cloth
food production
Any piece of equipment designed for the specific use

Cleaning equipment
of cleaning including vacuum cleaners, mops etc.
A plan to schedule cleaning of all equipment and

utensils within the premises used to produce food.
Cleaning Schedule
Also states when to clean the building and surrounds
where the food production is carried out
Small pieces of equipment, like brooms, scourers,

Cleaning utensils
scrubbing brushes, mops, buckets
Specific liquids, sprays, powders etc. used in the

Detergent
process of cleaning
Large equipment used to cook food like stoves, cool

Kitchen Equipment
rooms, normally fixed in place
Small utensils used in the kitchen for food production,

Kitchen utensils
spoons, knives, ladles
Legislation Pieces of law or regulations
MSDS Material Safety Data Sheet
Production area Where food is processed for human consumption
7
Term Explanation
Personal Protection Equipment

Personal Protection Equipment Gloves, face masks, eye protection, aprons, hats:
(PPE) clothing or apparel that protects person from harm
while using harsh chemicals
Sanitise To make clean, remove bacteria to safe level
Where food is stored prior to processing and after

Storage area
processing
Waste disposal Removal of rubbish from food production area
Information Sheet 1.1-1
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 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 as the places
that can be seen.
Modern practice is all based around the Food

Safety Plan (FSP). No food premises should
operate without have a FSP.
In your FSP will be a 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
8
What chemicals and equipment are to be used when cleaning
Advice on OH&S equipment to be used when using cleaning chemicals.
What areas in the kitchen might need to be cleaned?
Floor of the kitchen

Workbenches fixed and/or mobile
Storerooms, shelving, floor, walls and
ceilings:
Dry store
Cool room
Freezer
Chemical stores
Sinks and food disposal units
Drains, in floors, especially wet areas
Exhaust fans and filters
Air conditioning outlets
Light covers
Staff change rooms
Garbage storage areas
Stock receiving areas
Grease traps
Walls.
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?
1.2 Select appropriate cleaning utensils and chemicals
Type of surfaces that may need to be cleaned
9
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: Walls and ceilings: Fixtures and fittings:
Tiles Painted Stainless steel

Concrete Tiles Plastic
Vinyl Ceramic
Rubber 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 impervious to
liquids or water.
10
Selecting equipment
The type of cleaning equipment found in businesses will vary.
Some premises have just the basics – many establishments will have
only ‘domestic’ cleaning equipment (that is, suitable for homes) rather
than commercial or industrial cleaning equipment.
Generally, commercial or industrial equipment is better because it is:
Sturdier
Larger capacity
Fitted 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 is kept.
Alternatively, equipment may be kept in an assortment of cupboards or

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.
Mops
Mops are generally made from cotton or cotton/polyester
blends.
The main types of mops are:
Kitchen Washing mops: to wash floor surfaces or apply

sealant to floors that have been stripped and need to be
re-sealed
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 brushes
11
Brooms 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.
12
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 brush
Sink brush
Toilet brush.
Not all premises will require all types of brooms – it will depend on 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 of
surfaces.
Sponges are used for damp cleaning needs and cloths

are used for cleaning, polishing and dusting:
They can be made from a variety of materials, but are

generally lint-free
They are used with a cleaning agent
Some cloths are made from material and some are disposable/paper-
based.
Buckets
Buckets 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
A good supply of disposable gloves should be available to every cleaner:
specific house requirements in relation to individual Occupational
13
Health and Safety (OHS) issues may require other, more substantial
protective clothing (including other types of gloves) to be worn:
It is standard procedure in all premises that cleaning staff wear

protective gloves when cleaning or handling chemicals.
Your cleaning uniform is also regarded as ‘protective clothing’.
14
Protective face masks
Face masks will be necessary when using cleaning chemical on grill
tops 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 full power
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 bin

A disposable plastic bag – usually heavy-duty
A bin liner placed inside a garbage receptacle that is
built-in to a cleaning trolley
Any ‘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 use them when
they are dirty.
Electrically-powered equipment
The 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
15
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 machines
Scrubbing 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 Instruction
All 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 equipment
Goggles 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 is

advisable to be wearing face masks for
protection of the airways.
Fumes that are breathed in as cleaning is

carried out with chemical that give off gaseous
vapours can be harmful to the long term health
of the user.
Again, look at MSDS for guidance.
Chemicals
16
Chemicals used for cleaning in food areas
General detergent
Dishwasher detergent
Floor cleaner
Drain cleaner
Bleach
Oven cleaner
Grill cleaner
Sanitisers.
All of this will have special requirements and some will have very
Specific Instructions on how to use them.
17
1.3 Implement cleaning procedures in accordance with enterprise
and legislated requirements
Food Safety plan will identify what cleaning that needs to be done and
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 cleaning
Remove 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 it to
work on the area
This may be just hot soapy water or a

cleaning chemical that needs to
‘sit’ to give time for its properties
to be effective.
Remove the cleaning agent and
restore area to it correct condition
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.
Then process must meet local food safety requirements as well as

environmental standards.
18
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
Floor Mats
19
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 Grates
Fire extinguishers
All windows and doors
Stainless steel canopies
Fly zappers
Walls
Fans
Air vents
Lights
Ceilings
20
KITCHEN: CLEANING SCHEDULE
Ensure all electrical items are off & unplugged before cleaning
procedures begin.
RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
# Item When How What with
Students
Benches End of Remove food particles Scraper, hot soapy

and sinks Class with a clean cloth and water, Use
wash with warm soapy “panclean”, clean
water including sides damp cloth or
and front of bench. Rinse disposable cloth,
with clean warm water, gloves and sanitise
spray on sanitiser and with “J512”to MSDS
allow to dry
Stoves End of Remove loose debris Scotch Brite Pad,

Class with Scotch Brite pad. clean cloth, “J512”
Wash stove with hot sanitiser to MSDS,
soapy water. Using “pan clean” bucket
clean cloth wipe stove rubber gloves and
top, front and side paper towel.
Utensils, After use Remove soil, wash in hot Commercial

cutlery water and detergent and dishwasher “Powder
and rinse in hot water. Allow 102”, “Rinse Aid 163”
crockery to air dry to MSDS, “panclean”
Rubbish End of Remove wheelie bin and Clean bin liner

Bins Class place in laneway marked
“full bins” and collect
clean bin with bin liner
Tidy End of Ensure all perishable Cloth, “panclean” and

Fridge class food is in storage “J512 sanitiser to
container or covered MSDS.
with Glad wrap and
ensure that all food is
clearly labelled and
dated. Tidy inside fridge
and wipe door and door
handle with a clean
damp cloth
Floor End of Sweep with broom to Dustpan and broom,

class remove dirt/food scraps Mop, Mop bucket
and place in bin. Mop “Stride” floor cleaner
21
RESPONSIBILITIES:
floors as required, and “J512” sanitiser

sanitise mop and hang to MSDS.
up to dry
Kitchen End of Remove loose debris Cloth, “panclean”,

Trolley class with clean damp cloth bucket, “J512”
using hot water and sanitiser to MSDS.
detergent. Spray with
sanitiser. Allow to air dry
Kitchen Attendants
Benches Start of Remove food particles Scraper, Use

and sinks the day with a clean cloth and “panclean”, clean
wash with warm soapy damp cloth or
water including sides disposable cloth,
and front of bench. gloves and sanitise
Commence from top to with “J512” to MSDS.
bottom including wiping
shelves. Rinse with
clean warm water, spray
on sanitiser and allow to
dry
Stoves and Start of Remove stove tops and Scotch Brite Pad,
exterior the day wash with hot soapy clean cloth, “J512”
water. Wipe stove top, sanitiser to MSDS,
front and sides and “panclean” bucket
reassemble stove. Spray rubber gloves and
on sanitiser and allow paper towel.
drying
Mechanica Start of Turn off power and wash Use “panclean”, clean
l the day removable parts in hot damp cloth or
Equipment soapy water and allow to disposable cloth,
air dry. Wipe equipment gloves and sanitise
with clean damp cloth with “J512” to MSDS.
and allow drying. Spray
with sanitiser
Dishwashe End of day Turn off power and Clean damp cloth,
r and as remove the plug to drain “panclean”, “Powder
required machine. Clean filters 102”, “Rinse Aid 163”
and check dispensing to MSDS.
probe to ensure that
there is no food scraps.
Wash the inside and
22
RESPONSIBILITIES:
outside with a clean

damp cloth. Check if
there is sufficient
detergent and rinse aid
and replace as required
Storage Weekly Wash around all shelves. Hot soapy water, Use
Shelving Remove and dust soil “panclean”, clean
with a clean damp cloth. damp cloth or
Wash with hot water and disposable cloth,
sanitise, allow drying. gloves and sanitise
Replace any items with “J512” to MSDS
Walls and Weekly Wash walls with hot Use “panclean", clean
Cupboards soapy water & sanitise damp cloth or
up to disposable cloth and
2100mm “J512” sanitiser to
MSDS.
Fridges Weekly Remove food residue or Hot soapy water, Use

and cool spillages. Wipe door “panclean”, clean
rooms handles. Clean shelving damp cloth or
and rubber seals. Wash disposable cloth,
shelves, walls and floors gloves and sanitise
with hot soapy water with “J512” to MSDS,
using “Breakup” or Mop bucket, “Stride”
“Stride”. Apply sanitiser or “Breakup” to MSDS,
and allow drying handscraper
Food Weekly Remove dust and dirt Use “panclean”, clean

storage with a clean damp cloth damp cloth or
wheelie and hot soapy water. disposable cloth and
bins Wash internally and “J512” sanitiser to
externally and apply MSDS
sanitiser and allow to air
dry
All First Remove food scrapes Broom, Mop & bucket

Freezers Monday from freezers and scrape of, hot water with
(2) each away any ice that has “Breakup” for floors.
Month built up. Tidy up shelves For shelving: bucket
ensuring they are clean hot water &
and food is correctly “panclean”, rinse
covered and dated. Wash water & clean cloth,
stains with hot water & rubber gloves
detergent. Rinse with
23
RESPONSIBILITIES:
clean sanitised water
Chopping After Remove loose debris Hot water, “panclean”

Boards useEnd of with clean cloth. Wash and paper towel or
day chopping boards in hot cloth
water & detergent. Rinse
with hot water &
sanitiser air dry or wipe
over with paper towel
Storeroom First Remove food residue or Broom, Mop & bucket

s Monday spillages. Wipe door of, hot water with
each handles. Clean shelving: “Breakup” for floors.
Month Monday : 1st shelf, For shelving: bucket
Tuesday: 2nd hot water &
shelf,Wednesday “panclean” rinse
1stTrolley, Thursday: water & clean cloth,
middle trolley, Friday: rubber gloves
last trolley. Plastic
shelving to go through
dishwasher
Ovens 6 monthly Spray interior of ovens “Mr Muscle” to MSDS,

with industrial oven bucket hot water &
cleaner. Wipe clean with “panclean” rinse
damp cloth and hot water & clean cloth,
soapy water. Allow to rubber gloves
dry
Rubbish End of Take out rubbish to the New bin liners

Bins shift designated area, replace
with new clean bin liner
Hand Daily or Clean with sanitising Hot soapy water, Use

Basin/ more if cleaner, rinse. Replace “panclean”, clean
Paper and required hand soap and paper damp cloth or
Soap towel as required. Wipe disposable cloth,
Dispenser tops daily. Check taps gloves and sanitise
are working and water is with “J512” to MSDS
correct temperature
(warm)
First aid Weekly Wipe with a wet cleaning Clean cloth,

Cabinet cloth. ‘Panclean’, sponge
scourer if needed
Check the top surface
for any build of dust,
24
RESPONSIBILITIES:
remove as necessary
Fire Weekly Wipe with a wet cleaning Clean cloth,

Extinguish cloth. ‘panclean’, sponge
ers scourer if needed
Check the top surface
for any build of dust,
remove as necessary
Scrubbing Daily Wash through the Dishwasher or

brushes dishwasher or soak in’
‘Diversol’- to MSDS
Diversol’ for 10 minutes
then rinse and air dry
Property Services Cleaning Staff
Floors & Daily Sweep and mop floors. Mop, bucket, “Stride
Grates Scrub with commercial or “Breakup”,
scrubber. Sanitise mops commercial
and hang up over night to scrubber, dust pan &
dry. Lift and wash with hot broom
soapy water. Clean and
rinse traps
Electrical Daily Wipe clean with dry cloth “Future”, clean cloth
switches, and “Future” or disposable cloth
Door
Handles
Floor Mats Weekly Remove dry soil, wash, Hose brush and
rinse and allow to air dry. “Breakup”
Floor Weekly Remove debris with brush Scrubbing brush,

grates and pressure wash grate Pressure unit and
top and drain. Remove and “Breakup”
empty silt trap (if
applicable)
Fire Monthly Wipe clean with clean “Future”, clean cloth

Extinguish damp cloth or disposable cloth
ers
All Monthly For windows, spray on Windows use

windows window cleaner and wipe “sparkle” and dry
and Doors clean. For doors, wipe cloth. Doors use
clean “future” and dry
cloth
25
RESPONSIBILITIES:
Stainless Quarterly Wash with soapy water Commercial

Steel including all glass and dishwasher, “Powder
Canopies stainless steel. Remove 103”, “Rinse Aid”,
filters and wash in “Sparkle”, squeegee
dishwasher. Allow to air clean cloths and
dry and coat with brush
protective polish
Walls 6 Wash walls with hot soapy Use “panclean”,

monthly water &sanitising clean damp cloth or
detergent disposable cloth
Fans 6 Wash fans taking care not Use “panclean”,

monthly to let any dust particles fall clean damp cloth or
in food preparation areas disposable cloth
Air Vents 6 Wash around the surrounds Use “panclean”,

monthly with hot water and clean damp cloth or
detergent. Clean rinse disposable cloth
water and damp cloth.
Ensure no cooking
procedures are taking
place & all food
preparation benches and
equipment are covered
over before commencing to
avoid risk of dust falling
into food
Lights 6 Ensure lights are turned off Disposable dry cloth

monthly for at least ten minutes and and “Future”
wipe clean with “Future” by
spraying on the disposable
rag first and then wiping
Ceilings Yearly Remove oil, wash and rinse Cloth cloths, “Future
with warm soapy water. or “Breakup”, brush
Allow to air dry
Filters Monthly Remove filters and wash in Commercial

dishwasher dishwasher, “Powder
103”, “Rinse Aid”
26
CLEANING SCHEDULE CHECKLIST – KITCHEN
Date Commencing: Monday
Sign each day Week 1 2 3 4 5 (circle Week 1 2 3 4 5 (circle

dot week) week)
# Item M T W T F M T W T F
Students
1. Benches and sinks          

2. Stoves          
Utensils, cutlery and
3.          
crockery
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   

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 and          
Soap Dispenser
27
CLEANING SCHEDULE CHECKLIST – KITCHEN
Date Commencing: Monday
Sign each day Week 1 2 3 4 5 (circle Week 1 2 3 4 5 (circle

dot week) week)
# Item M T W T F M T W T F
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 Quarterly  Quarterly
 
Canopies
29. Walls 6 Monthly   6 Monthly 

30. Fans 6 Monthly   6 Monthly 
31. Air Vents 6 Monthly   6 Monthly 
32. Lights 6 Monthly   6 Monthly 
33. Ceilings Yearly   Yearly 
34. Filters Monthly   Monthly 
28
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 data
Toxicity or potential hazards
Health effects
Procedures for safe use
First aid
Reactivity
Storage
Disposal
Protective equipment
Spill-handling procedures.
Steps associated with cleaning each area

Workbenches
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 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.
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.
29
Utensils
Cooks knives
Chopping boards
Stainless steel bowls
Pots
Pans
Plates
Platters.
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 the floor

so that when it is swept of visible matter it can
be scrubbed with hot water and detergent then
rinsed with hot water and then excess water can
easily be squeeged into the drain.
Using too much water may cause difficulties in

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, free standing)
Walk in cool rooms will need to be cleaned and tidied

on a daily basis and the floor washed at least once a
day with hot water and detergent.
Free standing refrigeration will need to be monitored

and the internal floor will need to be cleaned regularly.
It is a good idea to clean daily.
Freezer Storage
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.
30
To clean freezers:
All stock needs to be removed

Allow air to come to room temperature
Then 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 sinks

Food washing sinks
General purpose cleaning sinks
Floor 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 removed and

then washed and sanitised. The covers will need
to have any trapped debris removed before
cleaning. If drains are cleaned on regular 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 and

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.
Air filters and vents
Over stoves and ovens

Air conditioning
Air flow vents in walls.
Vents over stoves need to be cleaned on a
weekly basis as there will be a build up of
grease which will fall back into food being
prepared if allowed to build up too much.
31
Air-conditioning and any air flow vent in your 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 the food

production area it is still an area that needs to
be checked and cleaned regularly, daily.
Staff might leave food there and if there is not 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 the establishment.
Types of garbage
Compostable landfill
Paper products that can be recycled
Plastic containers, recyclable and non recyclable
Glass
Oil waste, not allowed to put down the drains
Metals, 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.
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 bins still need to be cleaned on a daily
basis and allowed to air dry before being used again the
next day:
32
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 be stood
back onto their base and relined with
clean plastic liner, lid replaced and it is
ready for the next service period.
Food Safety Plan (FSP) should nominate

everything to be cleaned at some stage
including higher parts of the walls and
ceilings:
Clocks
Fire extinguishers
First aid kits.
Anything attached to walls as well.
33
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.
The following is an example of what may be available.
Wet Mopping of floor

Prepared by:
Date:
Hazard type
Step Action/precautions required
(and rating)
Prepare the Physical Set up ‘Cleaning in progress’ signs

area Slips and Pick up loose rubbish
trips(low)
Move items that present obstacles
Sweep the floor
Prepare Chemical Put on safety gloves and glasses

equipment and (low) Fill mop bucket with warm water
materials
Add 250 ml of XYZ detergent – use ‘red’
measuring jug
Mop the floor Chemical Move mop and bucket to area to be mopped
and physical Put mop in bucket to wet it thoroughly
(medium)
Use rollers to wring mop until damp
Apply mop to floor – use 8-pattern, smooth but
firm strokes on open surfaces and straight
stokes against walls
Rinse mop and repeat until finished
Empty bucket into gully trap and rinse mop
and bucket
Fill mop bucket with warm water
Add 250 ml of XYZ disinfectant – use ‘yellow’
measuring jug
Apply as above
Allow to dry – set up ‘Wet floors’ signs where
appropriate
Return moved items
Clean up Chemical Remove and dispose of rubbish picked up

and Physical during preparation – external dumper
34
(low) Wash mop and bucket
Dispose of protective gloves
Return equipment and chemicals to storage
Wash 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 just
cleaning 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 safety
Customer safety.
Who is responsible for safety in the workplace?
Everybody.
Workplace incidents and accidents
that should include cleaning up in all
back-of-house areas, such as
receiving areas, stores, preparation
areas, plating and service areas.
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
35
the kitchen floor and then it will go outside the immediate work area
and end up all through the premises.
36
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 equipment

Equipment 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 attachments must be
wiped clean. The power cord should be wrapped correctly and safely. All
cleaning of such equipment must be done in accordance with
Floor machines
Floor machines and all their attachments must be cleaned on a regular

basis. All cleaning of such equipment and attachments must be done in
accordance with manufacturer’s instructions.
37
38
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

These may include:
Clearing and removing filters – cleaning filters, cleaning filter reservoir

Wiping away all loose debris
Washing the inside of the machine with detergent, rinsing, sanitising
and rinsing again
Removing and cleaning spray arms
Removing any visible food debris
Wiping the exterior of the machine – including runways to and from the
machine
Cleaning 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 purposes
Away from food preparation areas.
39
Storage of Chemicals
Chemicals 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 detergent
Floor cleaner
Drain cleaner
Bleach
Oven cleaner
Grill cleaner
Sanitisers.
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 have

received appropriate Occupational Health and Safety (OHS) training in
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:
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 with legislated requirements
40
The store room for chemicals must be well lit and ventilated
The room should only be used for storing chemicals
Heavy containers must be stored on lower shelves to avoid the need for
lifting, and to minimise the chance of spills
Keep containers well sealed and labelled
Have 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 heat
Product 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 food
Do not allow customers to come into contact with chemicals, or entry
into the chemicals storage area
Never mix chemicals together – some may explode
Ensure 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 that you

check what cleaning agents and chemicals remain in storage.
Where you believe you are running low you need 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 order

replacement stock.
41
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 emergencies

Contacting external emergency services for assistance
Administering basic first aid for minor cuts, bruises, abrasions, burns
and scalds.
Administering basic first aid in accordance
with relevant chemical information sheets
where chemicals have been spilled on skin,
been ingested, or have entered into the eyes.
Material Safety Data Sheets

All chemical companies must produce these
and make them available to customers to post
on walls in the areas where their chemical 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 accidents

happen 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. If they 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.
These procedures may be designed by the organisation itself or

provided by suppliers of equipment and cleaning agents.
42
On the following page is an example of a procedure detailed for use
when chemicals come into contact with a person.
43
See sample below:
First Aid measure
Eye If in eyes, hold eyelids apart and flush the eye continuously with
running water.
Continue flushing for at least 15 minutes or until advised by
appropriate medical person.
Skin If skin or hair contact occurs, remove contaminated clothing and

flush skin and hair with running water. Continue flushing with
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 to CORROSIVE POISONING TREATMENT: Immediate treatment

Doctor preferably in a hospital is mandatory. In treatingcorrosive
poisoning,
DO NOT INDUCE VOMITING; DO NOT ATTEMPT GASTRIC LAVAGE;
and DO NOT 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 state
44
that warning Occupational Health and Safety data is produced in
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.
45
Work Projects
It 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 requirements

outside the cleaning schedule.
1.5 Supply a drawing of plan of a cleaning room:
Show list of chemicals being stored

List 6 chemicals
Supply MSDS for each of the chemicals
Show 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.
46
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 area
All areas are to be cleaned on a regular basis. It is just not the areas that can
be seen but also the areas that are not easily observed:
Behind the stove
Under benches
Staff change room
On top of shelving above eye sight height
Bottom 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 spaces
Is 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
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
47
cleaning has been completed
Cleaning 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-related
incident or accident
Using 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?
48
Learning Outcome # 2 Clean and Sanitize
Premises
CONTENTS:
2. Occupational health and safety requirements for bending, lifting, carrying and
using equipments
5. Sanitation and cross-contamination issues related to food handling and
preparation
1. Cleaning schedules are followed based on enterprise procedures
2. Chemicals and equipment for cleaning and/or sanitizing are used safely
3. Walls, floors, shelves and working surfaces are cleaned and/or sanitized without
causing damage to health or property
4. First aid procedures are followed if an accident happens

following:
SUPPLIES &
MATERIALS
 L  Mop  
Notebook Books
 Paper
towel dispenser
 Cleanin
g Chemicals
 Deterge
nt
 Sanitizi
ng agent
METHODOLOGIES:
 Video viewing
ASSESSMENT METHODS:
49
CLEAN and SANITIZE PREMISES





After doing all the activities for this LO2: Clean, and
Sanitize Premises, you are ready to proceed to the
next LO3: Dispose of Waste.
50
51
Clean and maintain kitchen

equipment and utensils
2.1 Identify the equipment and utensils that may require cleaning
in a kitchen premises environment and the frequency of
cleaning for each identified item
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 approached with the right
attitude and done properly.
General cleaning requirements

The 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 – defined

Cleaning can be defined as the removal of visible dirt and
debris (including rust) either from crockery, cutlery, glasses,
equipment or fixtures and fittings. It also includes the
removal of odour – this essentially relates to the cleaning of
rubbish bins.
52
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.
53
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 sanitised

Anything 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 need to
clean and sanitise:
Crockery
Glassware
Cutlery
Utensils – such as spatulas, slotted spoons,
scoops, lifters
Pieces 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 dishes
Containers – used for the storage of food under dry, refrigerated and
frozen conditions
Chopping boards
Knives.
54
Cleaning Chemicals
General 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 the
oil is removed from the surface of the bench.
It can be used on all equipment that is washed by hand and general

cleaning duties. It willbreak down grease easily but prolonged use
requires the use of gloves by the user.
It should not be used in a dishwasher as it will foam and not wash

properly.
Will only work when used in a machine. It is corrosive to human skin and
must only behandled when person is wearing protection for the hands.
Most modern dishwashing machines will have 2

units of cleaning liquid:
One for washing: does not foam but will break

down grease and leave utensils clean
Second is a ‘rinse’ agent that sanitises utensils
and help to dispel water to leave minimal
water marks after the utensils air-dry.
Floor cleaner
Specially designed for cleaning floors, does not foam.

Drain cleaner
Caustic in nature and protection must be worn when handling. When

activated by addition of water person should be wearing heavy duty
protection 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.
55
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 intended
doing and you also have to get the machine etc. repaired. You also
risk injury to yourself.
2.3 Implement cleaning procedures in accordance with enterprise

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.
56
Cleaning and sanitising of specific equipment
A 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.
‘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 used to wash
food, cooking and other processing equipment, and thermometers.
57
There are many circumstances when food contact surfaces need to be
cleaned 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 being

used 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 they

have 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 or utensil where it:
a. Is clean; and
b. Has had applied to it heat or chemicals, heat and chemicals, or
other processes, so that 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 with which it may
come into contact; and
Does 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 containers

b. Recycled matter, except in containers
c. Food waste
d. Dirt
e. Grease; or
f. Other visible matter.
Food premises must be kept clean to minimise the likelihood of food
becoming contaminated and to discourage pests.
58
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.
59
Food Safety Plans
Where 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 business

Food Safety Plan
Cleaning and Sanitation worksheet Week Date:
Job
Description
Frequency
Clean the unit at the end of each day’s trade:
Coffee Grinder:
Wipe to remove debris
Daily
Wash with detergent and hot water, rinse and sanitise
Rinse and allow to air dry.
Clean the cake display unit as required during trade and at
Cake (non-
the end of each day’s trade:
refrigerated)
display unit: Wipe away loose debris with a clean cloth
Daily Spot-clean identifiable problem areas

Clean utensils and cutting boards as required during trade
Utensils and
and at the end of each day’s trade:
cutting boards:
Remove debris and rinse with warm water
Daily
Wash with detergent, soaking as required rinse and
sanitise
Clean the microwave as required during trade and at the
Microwave:
end of each day’s trade:
Daily
Wipe away loose debris with a clean cloth
Spot-clean identifiable problem areas
Clean the sinks as required during trade and at the end of
Sinks (double-
each day’s trade:
bowl and wash-
hand basin): Wipe away loose debris with a clean cloth
Daily Wash with detergent and hot water, rinse and sanitise
60
Name of the business
Food Safety Plan
Cleaning and Sanitation worksheet Week Date:
Job
Description
Frequency
Clean the toasted sandwich maker as required during trade
Toasted
and at the end of each day’s trade:
sandwich maker:
Heat the sandwich maker
Daily
Wipe away loose debris with a clean cloth
Spot-clean identifiable problem areas
Clean the steam wands as required during trade and at the
Cappuccino
end of each day’s trade:
machine:
Wipe away all debris from wands and exterior of
Daily
machine with a clean cloth
Wash with detergent and hot water, and rinse
Using cleaning and hazard checklists

The following is a ‘Hazard Checklist’ designed specifically for cleaners
and useful in identifying areas involved in cleaning that can present a
hazard.
The table below is a list of hazards that are likely to occur when
performing 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' strain

Heavy buckets
Lifting equipment from vehicles
Handling drums of chemicals
Prolonged awkward posture from cleaning low surfaces (e.g.

scrubbing floors)
Reaching over furniture to clean
61
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
Noise
Workers 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
Excessive dust
Lack of Material safety Data Sheets
Bad decanting processes
62
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
Lack of regular maintenance
Removal of guards on equipment
Inappropriate equipment for the task (e.g. dry vacuums for

wet areas)
63
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 alone
Violence
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 injuries

Broken glass
Sharp objects and needles
No first aid equipment available
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
64
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. shoes
without 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
Work platforms in poor condition
Floors with no abrasion
Electrical leads across walkways
Insufficient lighting levels
Overloaded trolleys
65
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 practices
that need to be applied in each instance to protect your welfare.
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 do
66
Watch a more experienced person operate the item – and ask them what
to do
Ask 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.
67
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, they
must be stored or stacked safely in the designated places.
This must be done so as to:
Maintain their cleanliness for future use

Make 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 and effort 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
hygienic conditions. There would appear to be a definite link
between tidiness and good food
hygiene practices
When storing items such as tubs, bowls,
bain-marie trays or any other items
that will fit one inside the other, the
practice of ‘nesting’ (that is, placing
one item inside another) is to be
avoided unless the items are fully
dried. Nesting items when they are
wet slows down the air drying of
items, and thus increases the chance
of bacterial (re-) contamination
Staff who store and stack items of
equipment and utensils must ensure
that their hands are clean before
handling the sanitised items
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
68
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.
69
2.5 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.
Storage of cleaning equipment

After 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 is
clean 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 Chemicals
Chemicals 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).
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.
70
Access to these stores should be restricted only to staff who have
received appropriate Occupational Health and Safety (OHS) training in
handling chemicals.
71
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 with
legislated requirements
The store room for chemicals must be well lit and ventilated
The room should only be used for storing chemicals
Heavy containers must be stored on lower shelves to avoid the need for
lifting, and to minimise the chance of spills
Keep containers well sealed and labelled
Have 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 heat
Product 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 food
Do not allow customers to come into contact with chemicals, or entry
into the chemicals storage area
Never mix chemicals together – some may explode
Ensure measuring devices for chemicals are not used for any other
purpose.
72
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 also

necessary.
It can be caused by:
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.
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.
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 that will
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?
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.
73
Administering basic first aid for minor cuts, bruises,
abrasions, burns and scalds
Basic first aid for minor cuts
If the person has cut themselves, the first thing you

need to do is to control the blood loss.
This is just a matter of applying pressure to wound.
Check to see if wound is clean:
If yes, apply bandage and keep dry

If not, wash with water to flush the wound the best you can then apply
bandage or dressing. Send patient to higher level medical care
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 for 20
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’ temperature will 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 light breathable
covering to protect the wound.
Chemical burns on skin
Move patient away from chemical and flush affected area with cold
water until medical help can be accessed.
74
Work Projects
agreed date.
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 require

Supply price of each piece of equipment
How 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 clean
When are they to clean?
2.4. Show how you will store this equipment:
Supply your requirements for storage.
75
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 item
A 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 cleaned
Who is to clean them
When they are to be cleaned
What is to be used in the process of cleaning
Any 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 products
The better the quality the easier the cleaning
The 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?
Store and protect equipment and utensils that have been cleaned ready for
future use
Cleaning Equipment and Utensils are important to carry out the cleaning
process. Loss of this equipment is detrimental to the efficiency of the
76
operation.
Utensils will need to be replaced as they wear out and some have a short life
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 completed
Utensils 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 containers that
are contaminated on the outside with the caustic chemical contained in the
container.
Follow emergency first aid procedures in the event of a cleaning-related
incident or accident
Using 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?
77
Perform basic maintenance on

kitchen equipment, utensils and
premises
3.1 Perform basic premises maintenance activities as necessary
Basic premises maintenance may include:
Tightening loose fittings

Replacing minor items that are damaged, that pose
a food safety or other risk, or which pose a
threat to operational effectiveness
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, as required.
Many establishments use a maintenance schedule to
provide regular preventative maintenance for
nominated 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.
In addition, some equipment may need maintenance between scheduled

maintenance.
Why is this of a concern?

Routine maintenance is undertaken to:
78
Keep the items in full operational condition
Keep items safe to use.
79
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 of
equipment 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 detailed advice 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 maintenance
In addition to routine maintenance functions you are
expected to also address maintenance issues that
occur on a day-to-day basis.
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-spot

Prevent further damage to an already faulty item.
80
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
problems
this 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 rules for dealing with
identified faults:
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 and submitted to the appropriate
person or department.
Some faults may have to be repaired off-site – which
may involve returning the item to the supplier or
81
forwarding it to an accredited repairer. In extreme cases, a new item
may have to be purchased.
When major repairs are required, management may elect to buy a new
item instead of repairing the old 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.
82
Work Projects
agreed date.
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 this basic

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 maintaining

Where the equipment is situated
Importance of maintenance (high/low).
83
Perform basic maintenance on kitchen equipment, utensils and

premises
Perform basic premises maintenance activities as necessary
The 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 other risk,
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 within the
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
necessary
Following 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 and nuts 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 addressed
Contacting the relevant person/department to effect professional repairs, as
required. This is good management procedure that will reduce impact 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.
84
Learning Outcome # 3 Dispose of Waste
CONTENTS:
2. Occupational health and safety requirements for bending, lifting, carrying and
using equipments
5. Sanitation and cross-contamination issues related to food handling and
preparation
1. Chemicals are selected and used for cleaning and/or sanitizing kitchen equipment and
utensils
2. 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 place
4. Cleaning equipment are used safely in accordance with manufacturer’s instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and area

following:
SUPPLIES &
MATERIALS
 L  Mop  
Notebook Books
 Paper
towel dispenser
 Cleanin
g Chemicals
 Deterge
nt
 Sanitizi
ng agent
METHODOLOGIES:
 Video viewing
ASSESSMENT METHODS:
85
DISPOSE OF WASTE




After doing all the activities for this LO3: Dispose of

Waste, you are ready to proceed to the next UNIT OF
COMPETENCY
86
Handle of internal waste in

accordance with enterprise and
4.1 Dispose of internal waste in accordance with enterprise and
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 regulations
Health 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 a way

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
87
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 garbage areas, 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.
88
Enterprise practices/procedures and environmental considerations
Recent sensitivity to environmental concerns has resulted in many

premises modifying their standard operating procedures in order to be
more responsible in terms of waste creation and disposal.
A central theme to the concept of responsible waste management has

been to encourage businesses to ‘Reuse, Reduce and 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. 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 newspapers

Plastic, including soft drink (PET), milk, juice and cordial bottles
Glass, including bottles (clear, green and amber), jars and clear sauce
bottles
Steel cans, including food cans and aerosol cans
Aluminium cans, including aluminium foil
Milk 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 establishments
apply a high level of environmental
conscientiousness when it comes to dealing
with waste, and others do relatively little.
Premises should always check with their local
council to identify any local requirements that
might apply.
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
89
using some form of degreaser to cut through the grease, and a
deodorant to control smells.
90
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 totally to
keep the bin clean, so some cleaning will have to be done.
If you use dumpers provided by an industrial cleaning company, the
responsibility 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 waste

Internal waste may include:
Food waste
Liquid waste
Chemical waste
Fats and oils
Food 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 be
transported 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:
91
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.
92
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 safe
disposal 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.
93
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 areas
The 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 where bins are kept:
Garbage rooms
Refrigerated garbage rooms
Garbage chutes
Bins, 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 requirement to
use refrigerated garbage rooms although this may be necessary 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
94
The garbage and recyclable matter must be enclosed if this is
necessary to keep pests and animals away from it. The subclause is not
intended or designed to prevent nuisances from litter or to prevent
scavenging by people.
95
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 and to
garbage chutes, bins or other containers used to hold garbage or
recyclable matter.
Businesses should not have to go to the expense

of providing external garbage areas (with
associated drainage, reticulated water, etc.) if
the current arrangements are not posing a food
safety risk. However, if there are 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.
Washing containers thoroughly with detergent and water should remove

residues that are likely to attract pests.
Handling food for disposal
96
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.
97
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 it is 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 held must be

separated and identified so that it is not
accidentally sold or used.
A completely separate storage area is not

required but these foods should 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 be used

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 not apply.
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 be disposed 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.
The food may be able to be used for purposes other than human
consumption, for example animal feed.
98
b. Returned to its supplier
Food 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 recall

Incorrect orders or deliveries; and
Food 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 to dispose of
the product rather than risk guessing at what it is
You change suppliers and elect to start this new
relationship by throwing out any existing product
and beginning from a set date using all new
products
You decide to discontinue using a certain product because it isn’t
performing as expected
There has been a spill and you need to get rid of the product that has
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 the

sink/gully trap
Cleaning chemicals must not be thrown out with
normal 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.
Some – but certainly not all – Councils may also have a similar
‘commercial chemical run’ from time-to-time. Contact your local Council
99
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.
100
4.3 Gather dirty linen from kitchen and associated
departments and process dirty linen
Dirty linen may include:
Uniforms
Cleaning cloths, tea towels
Table linen
Linen from departments serviced by the kitchen.
Process dirty linen may include:
Sorting into designated types and piles

Identifying and marking stains
Notifying the laundry of laundry requirements by type and quantity
Transporting dirty linen to the laundry
Returning 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.
101
Work Projects
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?
102
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 by their
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 and also
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
linen
Kitchens generate a lot of soiled materials. Modern practices have lead to the
usage of new paper based products that alleviate the need to many items 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.
103
Recommended reading
Australia 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
104
Self evaluation sheet
The following statements are about the competency you have just
completed.
Does
Don’t Do Not
Please tick the appropriate box Agree Not
Know Agree
Apply
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 my

own 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.
Enough equipment was available and

it worked well.
The activities were too hard for me.
105
The best things about this unit were:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
The worst things about this unit were:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
The things you should change in this unit are:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
106
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:
Demonstration&
[tick the column]
Observation & Questioning
Third party Report
Portfolio
Written
Questioning
The evidence must show that the trainee…
 The trainee must know how to select proper chemicals and
clean potable water for cleaning and sanitizing, equipment
utensils, and working surfaces.
 The trainee must know the proper cleaning and sanitizing of
equipment and utensils safely using potable water
according to manufacturer’s instructions..
 The trainee must know on how to store and stacked clean
equipment and utensils safely in the designated place.
 The trainee must know how to use cleaning equipment and
supplies safely in accordance with manufacturer’s
instructions.
 The trainee must know how to assemble and disassemble
cleaning equipment safely.
 The trainee must know where to store cleaning equipment
safely in the designated position and area.
NOTE: *Critical aspects of competency
107
Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification: COOKERY NC II
Unit of competency: Clean and Maintain Kitchen Premises
Date 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.
 to show if evidence
DEMONSTRATION is demonstrated
Yes No N/A
During the demonstration of skills, did the candidate:
 Demonstrated ability to clean, sanitize and store equipment according to
establishment standards and procedures.   
 Demonstrated ability to perform proper cleaning and sanitizing premises

in accordance with establishment standards and procedures.   
 Demonstrated ability to dispose waste establishment’s standards and

procedures.   
 Demonstrated application of hygiene and safety principles according to

established standards and procedures.   
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 
Demonstration with Oral Questioning Checklist

108
CLEAN AND MAINTAIN KITCHEN PREMISES Yes No
LO1: Clean, Sanitize and Store Equipment
Identify the areas that may require cleaning in a kitchen premises

1.1 environment and the frequency of cleaning for each identified
area
Implement cleaning procedures in accordance with enterprise

1.3
Identify and address cleaning and sanitising needs that arise in

1.4
addition to scheduled cleaning requirements
Store cleaning items and chemicals, and clean where applicable,

1.5
after cleaning has been completed
Follow emergency first aid procedures in the event of a cleaning-

1.6
related incident or accident
LO2: Clean and Santize premises
Identify the equipment and utensils that may require cleaning in a

2.1 kitchen premises environment and the frequency of cleaning for
each identified item
Implement cleaning procedures in a accordance with enterprise

2.3
Store and protect equipment and utensils that have been cleaned
2.4
ready for future use
Store cleaning items and chemicals and clean where applicable,

2.5
after cleaning has been completed
Follow emergency first aid procedures in the event of a cleaning –

2.6
related incident or accident
L02-1: Perform basic maintenance on kitchen equipment, utensils and premises
109
3.1 Perform basic premises maintenance activities as necessary
Perform basic maintenance activities on equipment and utensils

3.2
as necessary
Report maintenance requirements that cannot be satisfactory

3.3
addressed
LO3: Dispose of Waste
Dispose of internal waste in accordance with enterprise and

4.1
4.2 Maintain waste disposal area in a clean and sanitary condtion
Gather dirty linen from kitchen and associated department and

4.3
process dirty linen
The trainee’s underpinning knowledge was:
Satisfactory o Not Satisfactory o

Feedback to trainee:
The trainee’s overall performance was:
Satisfactory o Not Satisfactory o
Assessor’s signature: Date:
110
THIRD PARTY REPORT
Candidate name:
Name of third party: Contact no.
Position:
Relationship with □ employer □ supervisor □ colleague □ other
candidate:
Please specify
________________________________________________
Please do not complete the form if you are a relative, close friend or have a
conflict of interest]
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 ability to: Yes No Not Comments to support my
(tick the correct response] sure 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:
111

Cleaning and Maintain Kitchen Premises

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Cleaning and Maintain Kitchen Premises

Uploaded by

Copyright:

Available Formats

K to 12 Basic Education Curriculum

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in COOKERY NCII QUALIFICATION. This module

The unit of competency “Clean and maintain kitchen premises” contains

You are required to go through, a series of learning activities in order to complete

This module is prepared to help you achieve the required competency, in

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Clean and Maintain Cleaning and TRS512328

2 Prepare Stocks, Sauces and Preparing Stocks, Sauces and TRS512331

3 Prepare Appetizers Preparing Appetizers TRS512381

4 Prepare Salads and Dressing Preparing Salads and TRS512382

5 Prepare Sandwiches Preparing Sandwiches TRS512330

6 Prepare Meat Dishes Preparing Meat Dishes TRS512383

7 Prepare Vegetable Dishes Preparing Vegetables Dishes TRS512384

8 Prepare Egg Dishes Preparing Egg Dishes TRS512385

9 Prepare Starch Dishes Preparing Starch Dishes TRS512386

10 Prepare Poultry and Game Preparing Poultry and Game TRS512333

11 Prepare Seafood Dishes Preparing Seafood Dishes TRS512334

12 Prepare Desserts Preparing Desserts TRS512335

13 Package Prepared Food Packaging Prepared Food TRS512340

CLEAN AND MAINTAIN KITCHEN PREMISES

CLEANING AND MAINTAIN KITCHEN PREMISES

NOMINAL DURATION: 20 Hours

LO1: Clean, sanitize and store equipment

LO2: Clean and sanitize premises

LO3: Dispose waste

CONDITIONS/RESOURCES: The students/trainees must be provided with the

Learning Experiences / Activities

CLEAN, SANITIZE AND STORE EQUIPMENT

Go through the learning activities outlined for you on

The output of this LO is a complete Institutional

This Learning Outcome deals with the development of

Go through the learning activities outlined for you on

After doing all the activities for this LO1: Clean,

Sodium hypochlorite used in diluted solution in water

Cloth that is used just for cleaning. Not to be used for

Any piece of equipment designed for the specific use

A plan to schedule cleaning of all equipment and

Small pieces of equipment, like brooms, scourers,

Specific liquids, sprays, powders etc. used in the

Large equipment used to cook food like stoves, cool

Small utensils used in the kitchen for food production,

Legislation Pieces of law or regulations

MSDS Material Safety Data Sheet

Production area Where food is processed for human consumption

Personal Protection Equipment

Sanitise To make clean, remove bacteria to safe level

Where food is stored prior to processing and after

Waste disposal Removal of rubbish from food production area

Information Sheet 1.1-1

CLEAN KITCHEN PREMISES

Cleanliness in the kitchen environment is imperative.

When the public enter restaurants it is the cleanliness that is first

Modern practice is all based around the Food

In your FSP will be a Cleaning Schedule.

The cleaning schedule will determine:

When EVERYTHING is to be cleaned

Floor of the kitchen

How often are they cleaned?

1.2 Select appropriate cleaning utensils and chemicals

Type of surfaces that may need to be cleaned

Floors: Walls and ceilings: Fixtures and fittings: