Core Competencies UC1 - Cleaning and Maintaining Kitchen Premises-UC1

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Competency Area and Qualifications:
COOKERY NC II
Unit of Competency:
CLEAN AND MAINTAIN KITCHEN PREMISES
Module Title:
CLEANING AND MAINTAINING KITCHEN PREMISES
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
BAGUIO CITY SCHOOL OF ARTS AND TRADES
GONZALO PUYAT SCHOOL OF ARTS AND TRADES
CONCEPTION VOCATIONAL SCHOOL
Document No. 01
Date Developed:
TESDA QA COOKERY NC II Issued by:
SYSTEM CLEAN AND MAINTAIN
KITCHEN PREMISES Page 1 of 86
Developed by:
MARY KRISTINE IRIS C. PASION
MARY GRACE L.OCASION
CRISTINA P. RIVERA Revision No:
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Clean and Maintain Kitchen Premises. This module contains
training materials and activities for you to complete integrating the 21st century skills on
basic competencies Participate in Workplace information, Work in Team Environment,
Solve/Address General Workplace Problem, Develop Career and Life Decisions, Contribute
to Workplace Innovation , Present Relevant Information , Practice Occupational Safety and
Health Policies and Procedures, Exercise Efficient and Effective Sustainable Practices in the
Workplace, Practice Entrepreneurial Skills in the Workplace.
The unit of competency “Cleaning and Maintaining Kitchen Premises" contains

knowledge, skills and attitudes required for a Cookery NC II. It is one of the specialized
modules in National Certificate level (NC II).
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 Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities). Follow these activities on your own and answer the self-check at the
end of each learning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator/ trainer for assistance.
Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner's
guide because you have:
been working for some time

already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular skill or skills,
talk to him/her about having them formally recognized so you don't have to do the same
training again. If you have a qualification or Certificate of Competency from previous trainings,
show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of
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competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record important dates,
jobs undertaken and other workplace events that will assist you in providing further details to
your trainer or assessor. A Record of Achievement is also provided for your trainer to
complete or once you complete the module.
This module was prepared to help you achieve the required competency, in organizing
and preparing food in the kitchen preparation area or inside the laboratory. This will be the
source of information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help from your instructor.
 Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the skills,
and knowledge you need to successfully complete this module.
 Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are included
to supplement the materials provided in this module.
 Most probably, your trainer will also be your supervisor or manager. He/she is there to
support and show you the correct way to do things.
 Your trainer will tell you about the important things you need to consider when you are
completing activities and it is important that you listen and take notes.
 You will be given plenty of opportunity to ask questions and practice on the job. Make
sure you practice your new skills during regular work shifts. This way you will improve
both your speed and memory and also your confidence.
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 Talk to more experienced workmates and ask for their guidance.
 Use the self-check questions at the end of each section to test your own progress.
 When you are ready, ask your trainer to watch you perform the activities outlined in
this module.
 As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/ pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that you
are ready for assessment.
 When you have completed this module (or several modules), and feel confident that
you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be recorded in
your competency Achievement Record.
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TABLE OF CONTENTS
Cover Page 1
How To Use This Competency Based Learning Material 2-4
Table of contents 5-6
List of Competencies 7
Module Content 8-9
Summary of Learning Outcome No. 1 10-12
Learning Experiences No. 1 13
Glossary 14-15
Information Sheet No. # 1.1-1 16-33
Clean, sanitize and store equipment
Self-check # 1.1-1 34
Answer key # 1.1-1 35
Information sheet # # 1.1-2 36-38
Cleaning safely
Information Sheet # # # 1.1-3 39-47
Cleaning Schedule
Self-Check #1.1-3 48
Answer Key# 1.1-3 49

Information Sheet # 1.2-1 54-58
Cleaning and sanitizing food premises and food equipment
Information Sheet 1.2-2 59-62
Materials Used In Cleaning Kitchen Equipment
Sanitizing And Disinfecting Procedures And Techniques
Types of cleaning products
Self-Check 1.2-4 72-73
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Information Sheet # 1.3-1 78-83
Disposing Waste
Self-Check # 1.3-1 84
Answer Key # 1.3-1 85
References 86
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TOURISM SECTOR
INDUSTRY SECTOR
NATIONAL CERTIFICATE LEVEL II
QUALIFICATION LEVEL
COMPETENCY BASED LEARNING MATERIALS

List of competencies
1. Clean and maintain kitchen Cleaning and maintain kitchen TRS512328
premises premises
2. Prepare Stocks, sauces and soup Preparing stocks, sauces and soup TRS512331
3. Prepare Appetizers Preparing Appetizers TRS512381
4. Prepare Salads and Dressing Preparing Salads and Dressing TRS512382
5. Prepare Sandwiches Preparing Sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
7. Prepare vegetable dishes Preparing vegetable dishes TRS512384
8. Prepare egg dishes Preparing sandwiches TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512386
10. Prepare poultry and game dishes Preparing poultry and game dishes TRS512333
11. Prepare seafood dishes Preparing seafood dishes TRS512334
12. Prepare desserts Preparing desserts TRS512335
13. Package prepared food Packaging of prepared foodstuff TRS512340
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MODULE CONTENT
UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES

MODULE TITLE : CLEANING AND MAINTAINING KITCHEN
PREMISES
MODULE DESCRIPTOR : This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food preparation
and storage areas in commercial cookery or catering
operations.
NOMINAL DURATION : 8 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:

LO1: Clean, sanitize and store equipment
LO2: Clean and sanitize premises
LO3: Dispose waste
Pre-requisite:
Before going through this module, you must have to finish the following:
Basic Competencies:
1. Participate in Workplace information
2. Work in Team Environment
3. Solve/Address General Workplace Problems
4. Develop Career and Life Decisions
5. Contribute to Workplace Innovation
6. Present Relevant Information
7. Practice Occupational Safety and Health Policies and Procedures
8. Exercise Efficient and Effective Sustainable Practices in the Workplace
9. Practice Entrepreneurial Skills in the Workplace.
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Common Competencies:
1. Develop and Update Industry Knowledge

2. Observe Workplace Hygiene Procedures
3. Perform Computer Operations
4. Perform Workplace and Safety Practices
5. Provide Effective Customer Services
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LO1. CLEAN, SANITIZE AND STORE EQUIPMENT
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
CONTENTS:
 Food preparation and presentation areas hygienically and in accordance

with food safety and occupational health and safety regulations
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 Cleaned various types of surfaces, large and small equipment/utensils
commonly found in a commercial kitchen
 Various types of chemicals and equipment for cleaning and sanitizing and
their uses
 Environmental-friendly products and practices in relation to kitchen
cleaning
 Sanitizing and disinfecting procedures and techniques
 Using and storing cleaning materials and chemicals
CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:
TOOLS AND SUPPLIES & LEARNING

EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
 First Aid Kit  Floor mops  Pen  Manuals
 LCD Projector  Mop Squeezer  Paper  Books
(Optional)  Broom (tambo)  Notebook  Video (CD)
 Overhead  Dust pan  Materials
Projector  Garbage bin (4 safety
(Optional) gals.) handbook
 Liquid soap (given by
dispenser suppliers).
 Paper towel This details
dispenser the proper use
 Cleaning Chemicals and care of
 Detergent their chemicals
 Sanitizing agent and

equipment.
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METHODOLOGIES:
 Discussion/ demonstration
 Video viewing
ASSESSMENT METHODS:
 Direct observation of the candidate while cleaning a kitchen

 Written or oral questions to test knowledge of candidate’s on cleaning
materials and equipment and hygiene issues
 Review of portfolios of evidence and third party workplace report of on-
the-job performance of the candidate
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LO1. CLEAN, SANITIZE AND STORE EQUIPMENT
LEARNING EXPERIENCES/ACTIVITIES
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Read Information Sheets 1.1-1  Read information sheet. If you believe you
understood the information sheet after
reading, Read Information Sheets 1.1-2
2. Answer Self-Check 1.1-1 of Learning  Compare answers to the answer keys. If

Outcome # 1 and compare answers to the you get all the correct answer then
Answer Key. proceed to the next Learning outcome
 Read information sheet. If you believe you

3. Read Information Sheets 1.1-2
5. Answer Self-Check 1.1-3 of Learning  Compare answers to the answer keys. If

you get all the correct answer then
Outcome # 1 and compare answers to the proceed to the next Learning outcome
Answer Key.
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GLOSSARY
Meaning
Word
biodegradable Breaks down naturally so causes less pollution
biohazard Something infectious, such as a virus or germ, that could
make people sick
cross-contamination When germs pass from one place (e.g. food, benches,
hands or equipment) to a piece of food
data Information
detergent Used to remove grease and dirt
disposable Something that can be thrown away after it has been used
once e.g. paper serviettes and cups
eliminate Get rid of
fumes Smells or gas from chemicals, which can harm you if you
sniff them
hazard A risk of danger
induction Training when you first start work so you know what to do
linen Things made of fabric e.g. tea towels, chef’s cloths, aprons,
tablecloths, napkins
lint, lint-free Small bits of fluff that come off fabric. Some cleaning cloths
don’t do this – they are lint-free
MSDS Material Safety Data Sheet – it contains the manufacturer’s
information about a chemical product to help people use the
chemical safely
non-toxic Not poisonous, safe
pests Creatures which can contaminate food e.g. mice, flies, ants
and cockroaches
PPE Personal protective equipment. Equipment and clothing to
protect you from hazards. It includes gloves, aprons, masks,
safety glasses, ear plugs and safety shoes.
premises A place of business such as a restaurant or hotel
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Meaning
Word
procedures A list of steps telling you how to do tasks at work
recycling Using something again, e.g. glass or paper, usually after it
has been processed
repel Drive pests away
re-usable Something that can be used again, usually after washing,
such as cloth napkins and tablecloths
salamander Portable stove or burner
sanitise Use a chemical or heat to reduce the number of germs on a
surface
scald Burn with hot liquid or steam
schedule Timetable
utensils Tools used in the kitchen e.g. knives, mixers and serving
spoons
waste Rubbish; something that has to be thrown away e.g. leftover
food
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INFORMATION SHEET 1.1-1
CLEAN, SANITIZE AND STORE EQUIPMENT
Objectives:
At the end of the modules, you should be able to:
1. Identify chemicals used for cleaning kitchen equipment and utensils.
2. Clean, sanitize and store equipment and utensils safely in the designated place.
3. Appreciate the importance of proper cleaning and sanitizing to equipment and
utensils in commercial cookery or catering operations.
Cleaning is the physical removal of visible soil/food residues. A clean surface is

defined as being free from bad odors, non-greaqsy to the touch, and free of any visible
oxidation/rust.
Food soil is generally defined as unwanted

matter on food-contact surfaces. It can be
visible or invisible. The primary source of soil is
from the food product being handled. However,
minerals from water residue and residues from
cleaning compounds likewise contribute to films
left on surfaces. Microbiological biofilms also
contribute to the soil buildup on surfaces.
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CLASSIFICATION OF FOOD SOILS
1. Fat based soils – fat is usually present as an
emulsion and can generally be rinsed with hot
water above the melting point. Fat and oil
residues that are more difficult to get rid off can
be removed with alkaline detergents which
have good emulsifying or saponifying
ingredients.
2. Protein based soils – proteins like heat-

denurated ones are by far the most difficult soils
to remove. Casein (milk protein) is used for its
adhesive properties in many glues and paints.
A highly alkaline detergent with peptizing or
dissolving porperties is required to remove food
protein soils.
3. Carbohydrate based soils – simple

sugars are readily soluble in warm water and
are quite easily removed. Starch residues are
also easily removed with mild detergents.
Starches associated with proteins or fats can
usually be easily removed by highly alkaline
detergents.
4. Mineral based soils – Calcium and magnesium are some of the most difficult to
remove mineral films. Under conditons involving heat and alkaline pH, calcium
and magnesium can combine with bicarbonates to form highly insoluble
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complexes. Salt films can also cause the corrosion of some surfaces and
require an acid cleaner for removal.
5. Microbiological films – Microorganisms (bacteria, yeasts and molds) can form

invisible films on surfaces. These can be difficult to remove and usually require
cleaners as well as sanitizers with strong oxidizing properties.
6. Lubricating greases and oils –

Insoluble in water, alkali or acid these
deposits when often leave a residue melted
with hot water or steam. Surfactants can be
used to emulsify the residue to make it
suspensible in water and flushable.
7. Other insoluble soils – inert soils such

as sand, clay, lipstick, rust or fine metal can
be removed by surfactants-based detergents.
Charred or carbonized material may require
organic solvents.
A Cleaning Agent is a chemical compound formulated to remove soil and dirt.

Cleaning agents typically include an acid or alkaline detergents and may contain
degreasers, abrasive materials or a sanitizer.
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CLEANING COMPOUNDS
1. Detergents – are defined as cleaning agents,

solvents or any substance that will remove foreign or
soiling material from surfaces. Specifically are soap,
soap powders, cleaners, acids, volatile solvents and
abrasives. Water alone has some detergency value,
but most often it serves as the carier of the cleansing
agent to the soiled surface.
Three Basic Phases of Detergency

 Penetration – the cleaning agent must penetrate between particles of soil and
between the layers of soil and the surface to which it adheres. This method is
known as wetting, reduces surface tension and makes penetration possible
 Suspension – an agent holds the loosened soil in the washing solution so it can
be flushed away and not redeposited.
For sugars and salt, water is the agent because these soils are water
soluble and easily converted into solutions. For fat particles, an
emulsifying action is required to saponify the fat and carry it away. (soap,
highly alkaline salts and nonionic synthetics may be used.) For protein
particles, colloidal solutions must be formed by peptizing or
deflocculating. These action prevents curd formation in hard water;
otherwise, solvents or abrasives may be needed.
 Rinsing – this flushes away soils and cleaners so they are not redeposited on
the surfaces being washed.
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2. Solvent Cleaners – commonly referred to as degreasers,
are necessary to clean equipment and surface areas that get
soiled with grease. Ovens and grills are examples of areas
that need frequent degreasing. These products are alkaline
based and are formulated to dissolve grease.
3. Acid Cleaners – tough cleaning problems such as lime

buildup on dishwashing machines and rust on shelving are
treated with acid cleaners. (Ex.: phosphoric acid, nitric
acid,etc.) These products vary depending on the specific
purpose for the product.
4. Abrasives – are generally used for particularly tough

soils that do not respond to solvents and acids. These
products must be used carefully to avoid damage to the
surface that is being cleaned.
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Methods of Cleaning
 Foam – foam is produced through the
introduction of air to a detergent solution as it is
sprayed on the surface that needs to be cleaned.
Foam cleaning will increase the contact time of the
chemical solutions, allowing for improved cleaning
with less mechanical force.
 High Pressure - is used to increase

mechanical force, aiding in soil removal. In high
pressure cleaning, chemical detergents are often
used along with an increase temperature to make
soil removal more effective.
 Clean in Place (CIP) – is utilized to clean the interior surfaces of tanks and
pipelines of liquid process equipment. A chemical solution is circulated through
a circuit of tanks and or lines then return to a central reservoir allowing the
chemical solution to be reused. Time, temperature and mechanical force are
manipulated to achieve maximum cleaning.
 Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of
other equipment. This requires disassembly for proper cleaning. Parts
removed for cleaning are placed in a circulation tank and cleaned using a
heated chemical solution and agitation.
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 Mechanical – it normally involves
the use of brush either by hand or a machine,
such as a floor scrubber. Mechanical
cleaning uses friction for food soil removal.
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FUNDAMENTAL CLEANING PROCEDURES
1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with
warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment surfaces is
based on the manipulation of the four basic cleaning factors and the method of
cleaning. Typically, alkaline chemical solutions are used for the cleaning cycle.
3. Rinse – rinse all surfaces with cold to hot water, depending on the temperature
of the cleaning cycle,to thoroughly remove all remaining chemical solution and
food soil residues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline
residues left and removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent.
Both time and chemical concentration are critical for optimum results.
Factors that influence the cleaning process

 Soil – varying degrees of food soil will be deposited on the equipment during
production. These food soils will require complete removal during the cleaning
process and will affect the cleaning compound used, along with the method of
cleaning
 Time – the longer a cleaning solution remains in contact with the equipment
surface, the greater the amount of food soil that is removed. More time in
contact with the soil reduces the chemical concentration requirements.
 Temperature – soils are affected by temperature in varying degrees. In the

presence of a cleaning solution most soils become more readily soluble as the
temperature increases.
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 Chemical Concentrations – varies depending on the chemical itself, type of food
soil, and the equipment to be cleaned. Concentration will normally be reduced
as time and temperature are increased.
 Mechanical force – is as simple as hand scrubbing with a brush or as complex

as turbulent flow and pressure inside a pipeline. This aids in soil removal and
typically reduces time, temperature and concentration requirements.
 Water – Minerals in hard water can reduce the effectiveness of some

detergents or a sanitizers. Water pH ranges generally from pH5-8.5. However,
highly acidic water may require additional buffering agents. Water used for
cleaning and sanitizing must be potable and pathogen free.
 Surface – different surfaces especially metals, vary in the ease with which they
can be cleaned. Stainless steel is preferred surface for food equipment and is
specified in industry and regulatory design and construction standards.
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Routine Procedures (Basic Steps)
Dry clean (to remove obvious

bulk soiling)
Remove excess water.
Apply cleaning agent. Apply sanitizer with either very

(Detergents) hot water or a chemical
solution.
Rinse by using water to

remove food soil and Post rinse with water if
detergent residues. recommended by sanitizer
manufacturer.
Leave surfaces dry. Drain or

dry manually.
Example of Machine
Dishwashing
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CLEAN KITCHEN PREMISES
Why is a clean kitchen important?
In the hospitality industry, it is important to keep

food safe to eat so that people don’t get sick. The
main way to do this is to keep everything clean.
This includes:
 all areas where food is received, prepared,
stored and served
 All the equipment used to prepare and serve
food.
The kitchen and equipment quickly get dirty through normal use. Germs in a dirty
kitchen will spread and the food won’t be safe
to eat.
Also, first impressions are very important in the
hospitality industry. If things are not clean,
guests will see this straight away and not want
to stay or recommend the business to other
people.
The government has laws that businesses and
people handling food must follow. One law is
called the Food Act. It sets minimum (lowest level) standards for cleanliness of food
storage, preparation and service areas, and for hygienic (clean) food handling
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 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 can operate in Australia
since 2001 without have a FSP.
 In your FSP will be a Cleaning Schedule.
 The cleaning schedule will determine:

1. When EVERYTHING is to be cleaned
2. How it is to be clean
3. Who is to clean
4. How often everything will be cleaned
5. What chemicals and equipment are to be used when cleaning
6. Advice on OH&S equipment to be used when using cleaning chemicals.
Environmentally friendly sanitizers
Environmentally friendly sanitisers may be labelled ‘biodegradable’, ‘non-toxic’,

‘phosphate-free’ or ‘green’.
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CLEANING EQUIPMENT
There are many different types of cleaning equipment used to clean a kitchen and
each piece of equipment has a special purpose.
Smaller businesses may only have domestic cleaning equipment (what you use at
home) kept in a cupboard. Bigger businesses have commercial or industrial
equipment because it is more powerful and is built for constant use. They may also
have a purpose-built cleaning storeroom where equipment, cleaning products and
protective clothing is kept.
Here is a list of cleaning equipment commonly used to clean kitchens.
Manual cleaning equipment Purpose
Used for sweeping dirt and other rubbish off floors

Broom
and other surfaces.
Used for sweeping up small spills and collecting

Dustpan and brush
dust and dirt swept into a pile.
Used for washing smooth floors such as tiles or

Mop and bucket
vinyl with water after sweeping or vacuuming.
Mop buckets often have rollers to remove excess
water from the mop head.
Used for wiping and polishing wet or dry hard

Cleaning cloths (may be
surfaces such as benches, furniture and sinks.
microfiber) and sponge
Used for cleaning saucepans, stove tops and hard
Scourer and scraper
to remove dirt.
Used to clean areas that are very dirty, such as a

Scrubbing brush
floor where something has been spilt.
Used for cleaning windows, including windows

Window squeegee
which are high up.
Dusters (including Cleaning surfaces where there is dust, light dirt or

cobwebs.
cobwebber)
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Manual cleaning equipment Purpose
Wear to protect your hands when cleaning and

Disposable gloves
also when handling chemicals.
Used to warn people that cleaning is in progress or

Cleaning safety signs
there is a cleaning hazard, such as wet floors.
For putting food and other waste in before it is

Rubbish bin bags
collected.
A low sink used to fill and empty buckets and wash

Cleaner’s sink
mops.
The cleaning equipment you use depends on what parts of the kitchen you are
cleaning and what they are made of. For example:
 a tiled floor in a kitchen wet area – mop, bucket or scrubbing brush

 A storeroom with shelves and a lino floor – broom, dustpan, cleaning cloth or
cobwebber.
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Purpose
Electrical cleaning equipment
Washes dishes, cutlery, crockery and
Dishwasher
pots and pans.
Also washes parts of kitchen equipment
such as the blades from the meat slicer.
Uses a high powered stream of water to

Pressurized steam and water cleaner
rinse stains and marks off cooking
equipment.
Useful when hand scrubbing does not
work, you can’t reach the problem area
or it takes too long.
Floor scrubber Washes large areas of hard floors. The

dirty cleaning solution is sucked up
under the machine. The floor is left clean
and almost dry.
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Purpose
Electrical cleaning equipment
Removes dust and dirt from large floor
Vacuum cleaner
surfaces.
There are different types of vacuum
cleaners:
 wet and dry types

 Backpack, upright and floor types.
Use cleaning equipment safely
If you are not sure how to use a piece of equipment,

ask a workmate or your supervisor before you begin
the task. If you forget, ask again.
If you don’t know how to use equipment properly, you
might:
 injure yourself
 injure other people
 Damage the equipment and whatever you are
cleaning.
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Cleaning equipment and the environment
You can help look after the environment by using and maintaining cleaning
equipment properly.
1. Report electrical equipment that is not working properly as it could use
more electricity.
2. Clean equipment after you have used it e.g. empty the vacuum cleaner
and clean the brushes. This means the equipment will work more
efficiently and use less energy next time.
3. Turn off equipment when it is not being used so it does not use
electricity.
4. Use microfiber cleaning, dry mopping and sweeping rather than wet
cleaning to save water.
5. Do not use the dishwasher until it is full.
Check before you start work
Before you start work, check the equipment and

other items. Make sure that:
 there are no jagged parts or sharp edges on
equipment
 equipment looks clean and presentable
 buckets don’t have leaks, are not smelly and have
secure handles
 you have enough cleaning cloths, disposable gloves
and other supplies so you don’t run out before your
shift ends
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 you have the right tools and attachments for your tasks – you will waste time and
effort if you have to go back to the storeroom
 the electrical equipment does not have frayed cords or exposed wires
 Any battery-operated equipment is fully charged.
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SELF CHECK # 1.1
Answer all the following questions
1. What determines the frequency of cleaning?
2. Name 10 areas that require cleaning in the kitchen environment
3. What does the cleaning schedule determine?
4. Name 5 cleaning utensil used in the kitchen
5. Where do you find safety guideline for using cleaning chemical?
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ANSWER KEY # 1.1
1.What determines the frequency of cleaning?

Cleaning Schedule in Food Safety Plan.
2. Name 10 areas that require cleaning in the kitchen environment

Floor, storeroom, staff change room, workbenches, grease traps, pots, pans,
utensils, Sinks, walls, drains, garbage storage area, goods receival area, air
conditioning outlets, vents, windows.
3. What does the cleaning schedule determine?

What is to be cleaned
When it is to be cleaned
Who is to clean
With what do you clean
OH&S requirements for said cleaning.
4. Name 5 cleaning utensil used in the kitchen

Mops, brooms, sponges, protective gloves, protective goggles, scrubbing
machines and garbage receptacles.
5. Where do you find safety guideline for using cleaning chemical?

On the MSDS Material safety data sheet.
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OBJECTIVE: At the end of the session, you will learn how to:
1. clean the kitchen and food storage areas;
2. clean and store the equipment used for food preparation, serving and
storage; and
3. get rid of waste safely.
CLEANING SAFELY
Cleaning can be dangerous if it is not done properly.

You have learnt how to handle cleaning equipment and cleaning products safely.
But there are other hazards when you are cleaning kitchens.
How to prevent problems

You can prevent many problems by following these guidelines.
1. Be trained and follow the training
Make sure you have been shown how to use equipment and chemicals, and how to do the
cleaning tasks. This might happen during your training or during the induction to your
workplace. Follow all workplace procedures.
2. Follow safety signs and information

Follow all safety signs and instructions. They might be labels on the equipment or products, or
notices on the wall. Use them to help you remember what to do.
3. Be clean
Clean, sanitise and dry equipment and materials after you have finished so you don’t spread
germs while you are cleaning.
4. Use correct PPE

If you have been trained, you should know the correct PPE for each product, piece of
equipment and cleaning task. There is no choice – you must use it.
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5. Do correct manual handling
Know how to lift heavy items so you don’t hurt yourself. Ask for help or use trolleys or lifts.
6. Know what to do in an accident

Know your emergency procedures, where the emergency numbers are and how to contact
the first aid person.
Make sure you know what to do

The most important part of working safely is knowing what to do.
 How do you know what equipment and chemicals to use for each cleaning task?
 How do you find out what to do?
 How do you know what to do if there is a problem?
WATCH AND You should be shown how to do your cleaning tasks in your induction
LISTEN training or on the job.
ASK If you are still not sure, ask someone, even if you have been told before.
There are a lot of things to remember when you start work in a new
workplace!
If someone is explaining to you and you don’t understand them, ask them
to explain again or show you. Sometimes people forget that you are new
to the work and they go too fast.
If you have a problem on the job, ask for advice or help.
READ  Instructions on equipment or products.

 Notices on the wall.
 Workplace procedures.
 Labels on chemical containers.
 Safety signs.
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MAKE NOTES Write down things that are hard to remember in a small notebook or draw
pictures to help you remember next time.
What to do if there is an accident

Your workplace induction should include emergency procedures. Each workplace
will be a little bit different, but here are some typical guidelines.
Emergency telephone They should be posted on the wall in your workplace e.g.
numbers ambulance, fire brigade, poisons information and police.
You should know where it is and who the first aider is.
First aid kit
If you have an accident with chemicals while you are cleaning

near food or in a food preparation area, tell your supervisor
immediately. The food must be destroyed so no-one can
Chemicals near food accidentally eat it. All surfaces and cooking equipment around
the spill must be cleaned and sanitised so the chemicals can’t
get into the food.
You should know where the fire extinguishers are.

BUT don’t use a fire extinguisher unless you have been trained
which one to use and how to use it. A fire involving chemicals
Fire extinguishers
requires the right kind of fire extinguisher. If you use the wrong
fire extinguisher it could make the fire worse.
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1. Follow the cleaning schedule;
2. Use the proper procedure in cleaning specific equipment; and
3. Perform the operating procedure
cleaning walls, floors, ceilings, windows.
CLEANING SCHEDULE
All parts of the premises where food is prepared, served and stored must be kept
clean to make sure the food is safe to eat. They all need to be cleaned regularly.
This includes:
 walls
 floors
 benches
 shelves
 storerooms and cupboards
 fridges, freezes and cool rooms
 ovens, stoves and cooking equipment such
as fryers
 Extraction fans.
All the things used to prepare, serve and store food also need cleaning. This
equipment includes:
 crockery and glassware e.g. plates, cups and glasses

 cutlery e.g. knives, forks and spoons
 utensils used to cook and serve food with e.g. knives, spatulas and rolling pins
 cooking containers e.g. saucepans, frying pans and baking trays
 electric equipment such as mixers, meat slicers and graters
 cutting boards
 containers to store food before or after it has been cooked
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 Garbage bins.
Here is the kitchen at the Wattle Café.
Following a cleaning schedule

Cleaning is part of the regular routine in a kitchen. It is not something that happens
when people feel like it. A well organised kitchen has a schedule (timetable).
The cleaning schedule tells you:
 What to clean
 When to clean it
 How to clean it
 Who cleans it.
Without the schedule, things might not get cleaned often enough. As well as the
schedule there will probably also be:
 a daily cleaning worksheet so the cleaner knows what they need to do each day
 Cleaning instructions for particular pieces of equipment that explain exactly how
to clean them.
Your manager or supervisor writes the cleaning schedule. It is often in a place where
everyone can see it easily, e.g. next to the roster.
Cleaning tasks are timed to cause the least amount of upset for staff working in the
kitchen. For example, you wouldn’t scrub the floor when the chefs are busy unless
you have to clean up a spill.
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CLEAN KITCHEN EQUIPMENT
HOW TO CLEAN
EQUIPMENT
Toasted sandwich Clean as required during trade and at the end of each day.
maker
 Heat the sandwich maker.
 Wipe away loose dirt with a clean cloth.
 Spot-clean or scrape difficult areas.
 Wash with detergent and hot water, rinse and sanitize.
 Rinse and allow to air dry.
5 ring burner Clean under the rings as required during trade and at the
end of each day.
 Scrape difficult areas with a scraper.

DAILY
 Wipe to remove debris.

 Wash with detergent and hot water, rinse and sanitise.
Microwave Clean the microwave as required during trade and at the

end of each day.
 Wipe away loose debris and dirt with a clean cloth.

 Spot-clean or scrape problem or difficult areas.
 Wash with detergent and hot water, rinse and sanitise.
Exhaust canopy and Clean at the end of each week.

filters

WEEKLY
Wipe the canopy with a cloth to remove surface grease.

 Wash the canopy with detergent and hot water, rinse
and sanitise.
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 Soak filters in a solution of degreaser and hot water for
30 minutes, agitate (move around) and hose down or
rinse.
 Allow to air dry.
Here are some guidelines for cleaning floors.

1. Pre-clean
 Put up a ‘Wet Floor’ warning sign.
 Sweep to get rid of visible dirt. Collect the dirt in a dustpan and
put it in the bin.
2. Wash  Fill a mop bucket with hot water and add detergent.
 Clean the floor with a rag mop using a ‘figure 8’ movement.
 Change the water as needed.
3. Sanitise  Get a fresh bucket of warm water and add sanitiser.

 Mop the floor again.
4. Dry  Leave floor to dry.
Clean up  Remove the ‘Wet Floor’ sign after the floor is dry.
 Wash mops in hot soapy water and a sanitiser, then leave them
to air dry.
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Benches
Benches are where the food is prepared, so they need to be cleaned all through the
day. The chef or someone in the kitchen may tell you when to clean the benches.
At the end of the day or after each shift, the benches should be thoroughly cleaned
and sanitised.
Stainless steel benches can scratch easily. Don’t use scourers on them.
Here are some guidelines for cleaning benches.
1. Pre-clean
 Take food off the bench and store it away from the cleaning
area.
 Sweep off any crumbs or other food scraps and put them in the
bin.
2. Wash  Wipe down with warm water and a detergent, using a cloth or
sponge.
3. Sanitise  Spray with a food-grade sanitiser.

 Leave for the time specified by the manufacturer, then wipe off.
4. Dry  Leave to dry.
Clean up  Wash cloths and sponges in hot soapy water and a sanitiser,
then leave them to air dry.
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Walls and ceilings
Walls and ceilings are often washed each month,
depending on how dirty they get at each workplace.
Every workplace will have its own procedures.
Here are some guidelines.
 Put up a ‘Wet Floor’ warning sign. Water may drip

onto the floor and make it slippery.
 You might need to use a special cleanser and scourer on the greasy walls behind
the stoves. Be careful not to damage the paint or the wall.
 Wash other parts of the wall and the ceiling using a detergent or all-purpose
cleaner and a wall mop. You can then sanitise walls with a spray-on sanitiser.
 Clean the walls from bottom to top. The bottom of a wall is usually dirtier than the
top, so if you work this way the water does not run through the dirt and cause
streaking.
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Wattle Café Standard Operating Procedure
Cleaning walls, floors, ceilings, windows
DESCRIPTION
JOB
Floors (lino and Clean as required during trade and at the end of each
tiles) day’s trade.
 Sweep and spot-clean difficult areas such as food

DAILY
spills.
 Mop with detergent and hot water, rinse and sanitise.
 Allow to air dry.
Walls Clean as required and at the end of each month.
 Remove visible dirt by spot-cleaning.

 Wash using a wall mop, detergent and warm water.
 Rinse and sanitise.
Windows Clean as required and at the end of each month.
 Remove fly screens (where fitted) and remove visible

MONTHLY
dirt by spot-cleaning.
 Wash windows inside and out using spray-on glass
cleaner, warm water and a squeegee.
 Rinse and polish with a soft lint-free cloth.
Ceilings and Clean as required and at the end of each month.

light fittings
 Remove visible dirt by spot-cleaning.
 Wash ceilings using detergent and hot water. Wipe light
fittings with a damp cloth and detergent.
 Rinse and sanitise.
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Cleaning storage areas
Fridge
Empty the shelves and wipe them down daily, using a food-grade cleaning product.
Sanitise with a food-grade sanitiser.
Limit the time that any food spends out of refrigeration to no more than 30 minutes.
Let your supervisor know if you see any food that is out of date or stale.
Cool room
1. Pre-clean  Move food from the cool room to other refrigeration if

possible.
 Remove any food matter or debris on the floor, walls or
shelving.
2. Wash  Wash the interior (including shelving and seals) and exterior
walls with a food-grade detergent and hot water.
3. Sanitise  Rinse and sanitise with a food-grade sanitiser.
4. Dry  Rinse and allow to air dry.
Clean up  Replace food if you have moved it.
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Freezer
Empty the freezer, then defrost, clean and sanitise with a food-grade sanitiser.
Defrost the fridge and freezer
If fridges and freezers are defrosted regularly they will work better and use less
electricity.
Dry storerooms and cupboards

Storerooms and cupboards need to be cleaned regularly. Sweep and wash the floor
at least weekly. Dust, clean and sanitise the shelves regularly, and clean any spills
when they happen.
While you are cleaning, check for these things:
 anything that is out of date or is in the wrong place
 anything that has spilled or broken, or come out of its packet
 signs of pests such as mice, rats, cockroaches or other
insects:
 mouse droppings
 chew marks on containers
 moths flying around
 grubs or moths in containers
 spots on walls and surfaces
 eggs and cocoons
 spider webs.
Pests can spread diseases. If you see any of signs of pests, tell your supervisor
immediately.
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SELF-CHECK # 1.1-3
1. What needs to be done after equipment is cleaned and sanitized?
2. Name 6 utensils used to clean in the Kitchen.
3. Name 4 cleaning chemical normally found in kitchens.
4. What condition must eating utensils be before they can be used by customers to
eat food?
5. That condition should cleaning equipment be left in when cleaning is finished?
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ANSWE KEY # 1.1-3
1. What needs to be done after equipment is cleaned and sanitized?
It must be stored or stacked in designated place ready for future use.
2. Name 6 utensils used to clean in the Kitchen.
Mop, broom, scourers, protective eyewear and gloves, face masks, non-slip
footwear, garbage receptacles, vacuum cleaners.
3. Name 4 cleaning chemical normally found in kitchens.
Detergent, drain cleaner, Grill/oven cleaner, dishwasher detergents, bleach,

drain cleaner and sanitisers.
4. What condition must eating utensils be before they can be used by

customers to eat food?
Clean and sanitary condition.
5. That condition should cleaning equipment be left in when cleaning is

finished?
Clean, sanitise if needed, ready to be used next time.
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LO2. CLEAN AND SANITIZE PREMISES
ASSESSMENT CRITERIA:
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 accident caused by chemicals
happens
CONTENTS:
 Cleaned various types of surfaces, large and small

equipment/utensils commonly found in a commercial kitchen
 Various types of chemicals and equipment for cleaning and
sanitizing and their uses
 Occupational health and safety requirements for bending, lifting,
carrying and using equipment
 Logical and time-efficient work flow
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 Environmental-friendly products and practices in relation to kitchen
cleaning
 Hygiene and cross-contamination issues related to food handling
and preparation
 Using and storing cleaning materials and chemicals
 Waste management and disposal procedures and practices
CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:

EQUIPMENT
First Aid Kit Floor mops Pen Manuals
LCD Projector Mop Squeezer Paper Books
(Optional) Broom (tambo) Notebook Video (CD)
Overhead Projector Dust pan Materials safety
(Optional) Garbage bin (4 gals.) handbook
Liquid soap dispenser (given by
Paper towel dispenser suppliers). This
Cleaning Chemicals details the
Detergent proper use and
Sanitizing agent care of their
chemicals and
equipment.
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METHODOLOGIES:
 Video viewing
ASSESSMENT METHODS:
 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.
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LO2. CLEAN AND SANITIZE PREMISES


reading, Answer Self-Check 1.2-4
 Compare answers to the answer keys. If

5. Answer Self-Check 1.2-4 of Learning
you get all the correct answer then
Outcome # 2 and compare answers to the
proceed to the next Learning outcome
Answer Key.
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CLEAN AND SANITIZE PREMISES
1. Identify cleaning and sanitizing food premises and food equipment;

2. Explain the points to remember about sanitizing; and
3. Follow effective cleaning and sanitizing.
CLEANING AND SANITIZING FOOD PREMISES AND FOOD EQUIPMENT

Definition of cleaning and sanitizing
1. Cleaning
 Clean as meaning clean to touch and free of

extraneous visible matter and objectionable odor.
 cleanliness as meaning there is no
accumulation of:
 garbage (except in garbage containers)
 recycled matter (except in containers)
 food waste
 dirt
 grease
 other visible matter.
 Cleaning and sanitizing (disinfecting) are usually 2 separate processes.
 Effective cleaning must occur before sanitizing, as sanitizers may not work as
well if the food contact surface or utensil has not had all visible contamination
removed.
 Cleaning is often achieved with detergent, water and agitation, with the visible
dirt and detergent then rinsed and removed with clean water.
 Detergents are chemicals that remove dirt and grease, however detergents do
not kill bacteria and other microorganisms.
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 Microorganisms may be removed during the cleaning process, however
cleaning is not intended to destroy microorganisms, sanitizing is required for this
purpose.
4. Sanitizing
 The term sanitary in the Code refers to the

state of a food contact surface or utensil where it
does not contain microorganisms at a level that
would permit the transmission of infectious disease
or compromise food safety.
 Sanitizers are substances capable of destroying microorganisms including
those bacteria that cause food poisoning and other diseases.
 When used properly, they can reduce surface contamination by bacteria to a
safe level. It is important to read and follow the directions on sanitizers carefully.
 Sanitizing is usually achieved using heat and water, or chemicals, or a
combination of both methods. An effective alternative to chemical sanitizers is hot
water used at (75°C or hotter) to soak items for 2 minutes or more.
Points to remember about sanitizing

 For effective and safe use of a sanitizer,
follow the manufacturer's instructions provided on
the label.
1. Some sanitizers are toxic to people and the residue
must be rinsed off, whilst other sanitizers are food-
safe and do not require rinsing. Always follow the
manufacturer's instructions for the sanitizer to ensure
safe use.
2. Sanitizers all work best at the correct dilution. If they are too weak, they do not work
effectively, if they are too strong you are wasting your money.
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3. Sanitizers need time to work. The contact time varies and may be seconds or
minutes depending on the job.
4. Sanitizing solution can be made up as needed and put into labelled spray bottles for
use on bench tops, fridges, door handles and other surfaces.
5. Check the dilution, contact time, safety precautions, shelf life and storage of all
chemicals before use.
Effective cleaning and sanitizing

 All items that come into contact with
food must be effectively cleaned and
sanitized. This is a 4 step process that
removes food waste, dirt, grease and
destroys food-borne disease pathogens.
 The Code does not specify which
procedures must be used to ensure the premises and equipment are kept in a clean
and sanitary condition. Food businesses may use a combination of procedures and
methods to meet Code’s requirements.
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Step 1 – Preparation
 Remove loose dirt and food particles.
 Rinse with warm, potable water.
Step 2 – Cleaning
 Wash with hot water (60 °C) and detergent.
 Rinse with clean potable water.
Step 3 – Sanitizing (bacteria killing stage)
 Treat with very hot, clean, potable water (75 °C) for at least 2 minutes.
 Apply sanitizer as directed on the label.
Step 4 – Air drying
 Leave benches, counters and equipment to air dry. The most hygienic way to dry
equipment is in a draining rack.
Cost effective cleaning

 Cleaning takes time
and costs money.
 With planning, well
designed and organized food
businesses can reduce the
time required for thorough
cleaning.
1. All items must be stored off the floor. Allowing clearance from the floor gives plenty
of room for cleaning beneath shelving and equipment.
2. Undertake regular maintenance, for example filling holes and replacing damaged
tiles.
3. Keep only what you need at the food business premises.
4. Implement and display a cleaning schedule so all staff know their cleaning
responsibilities.
5. Keep wood out of the kitchen. Wood absorbs moisture, provides a breeding ground
for food-borne disease pathogens and cannot be easily cleaned and sanitized.
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6. Wipe down utensils and surfaces with paper towels. Dish cloths (tea towels) can
spread bacteria.
7. If hosing down equipment and surfaces, use a high-volume, low pressure hose. High
pressure hoses can splash and spray dirt onto surfaces and create aerosols that
may contain and spread pathogens.
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1. Identify materials used in cleaning kitchen equipment;
2. Follow the uses of the cleaning materials in the kitchen; and
3. Perform how to clean kitchen items.
MATERIALS USED IN CLEANING KITCHEN EQUIPMENT
 The kitchen gets used from morning to night every day. That leads to spills, trails
of crumbs and smudges on everything from big appliances to drawers and
cabinets. Home cooks who spend a lot of time tinkering with recipes and creating
elaborate dishes require a clean kitchen to complete these culinary masterpieces
without fail.
 There are many types of chemicals used in cleaning and sanitizing kitchen tools
and equipment that are safe for areas where food is prepared or consumed.
Knowing the best types of cleaning materials in a kitchen and their uses can cut
down on the amount of time and effort you put into making the appliances and tools
in the space shine.
CLEANING MATERIALS IN A KITCHEN AND THEIR USES

 A well-stocked kitchen has a host of cleaning tools to handle any type of mess that
is made in the hub of the home. Having certain items on hand will ensure you are
prepared to cook and clean properly.
 Rubber gloves, for example, may seem mundane, but they come in handy when
using abrasive scrubbers and harsh cleaners. They keep hands from getting nicked
by rough edges and aggressive scrubbing actions.
 Speaking of scrubbing: from breaking down baked-on grease and sauces to gently
scrubbing non-stick pans, a good non- or lightly abrasive scrubbing pad can work
on cast iron cookware, stainless steel pots, ceramic dishes and plastic without
damaging or nicking the surface. A scrub brush is also a basic cleaning tool that
makes food prep easier, and should be stocked in different sizes. A long-handled
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scrub brush, as well as thin bottle brushes, makes quick work of dirty items with
narrow openings.
 A plastic scraper is perfect for digging out gunk stuck in the corner of pans or
sweeping around a skillet to remove that last stubborn layer of scrambled eggs or
pasta. The thin piece of pointed plastic works on enamel or non-stick cookware
without causing nicks and dings.
 Stovetop grates, oven floors and some baking pans require the serious scrubbing
power of super fine steel wool. It will quickly take off baked-on food that attaches
itself to burners and other oven items. Always wear gloves and test the item before
taking the abrasive product to its metal surface.
 A good dish cloth can whisk away dry crumbs, and is absorbent enough to mop up
spills in one fell swoop. A stack of thin, lightweight, non-terry cloth towels can also
be ideal for quick hand-washing, buffing a serving platter and swiping up drops of
sauce or oil spills. Throw one over your shoulder or tuck it into your apron
waistband to have on hand for quick attention to a sudden spill or mess.
 Lastly, this may surprise some seasoned home cooks, but a dish drainer is handy
even if you own and use a dishwasher. Some items, such as wooden spoons and
expensive knives, can be ruined by the high heat and forceful jets of water in a
dishwasher. A dish drainer allows you to quickly wash items and set them aside to
dry while sauces are simmering or cakes baking.
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SOAPS AND CLEANERS FOR KITCHEN ITEMS
 A good cleaner, whether homemade or commercial, can save your arms from
scrubbing, as well as save the pot or appliance from wear and tear. A few different
types of general cleaners are good to have on hand for various surfaces and
situations.
 Grease-cutting dish soap is an effective liquid dish soap that will quickly pick up
grease. This keeps the pot or surface from getting rubbed raw in your efforts to
remove stubborn stains, saucy fingerprints and globs of oil from the surface.
 Multi-purpose cleaner is there to help with tougher jobs. Floors, sinks, stovetops,
appliances and countertops may require a more abrasive cleaner, such as baking
powder and water or a powdered cleaner like Bar Keeper's Friend.
SANITIZERS FOR CLEANING KITCHEN EQUIPMENT
 The types of chemicals used in cleaning and sanitizing kitchen tools and equipment
should be safe for food. Many homemade cleaners use household detergents and
sanitizers to great effect in the kitchen's many types of surfaces, from wood and
tile to laminate and stainless steel.
 A mix of 1 part chlorine bleach to 2 parts hot water can rid the surfaces of germs
with one good rub down. Always test a small, unseen area before you begin to
make sure the bleach doesn't react badly with the appliance or cupboards material.
 Vinegar, on the other hand, can be used in a spray bottle without mixing, although
not on granite or countertops that can be etched by this acidic cleaner.
 After cleaning with soap and water, drying and then cleaning with vinegar, a light
spray of hydrogen peroxide (3 percent) can kill off any lingering bacteria from raw
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meats or vegetables. Keep the hydrogen peroxide in a dark or opaque bottle
because long exposure to light will break down the peroxide.
 Commercial cleaners that use pine oil can disinfect kitchen surfaces, typically with
one pass. Dilute 1/4 cup of the pine oil cleaner with 1 gallon of warm water. Rinse
all areas after cleaning to ensure that the disinfectant is wiped clean from the
surfaces.
WHY CLEANING IS VITAL TO A KITCHEN

 It's important to keep bacteria at bay in a busy kitchen. Kitchen countertops, work
areas, handles and sinks should be wiped down daily. Cleaning everyday
removes dirt and crumbs, as well as keeps grime from building up. But it doesn't
remove all bacteria from the surfaces of the kitchen.
 Wiping down all tops, sides and crevices in the kitchen with an antibacterial a few
times a week will ensure that the appliances, handles and other surfaces that get
touched often stay clean and free of germs. Try to do a thorough cleaning once a
month if weekly isn't possible.
HOW TO CLEAN KITCHEN ITEMS

 Going over kitchen items and surfaces with a sponge or cloth doesn't always kill all
the bacteria that can lurk in nooks and crannies. Once bacteria have gained ground
in a small area, you can inadvertently spread the germs to other areas where food
is prepared. There are a few proven methods to ensure that the kitchen materials,
appliances, cookware and utensils are clean.
Document No. 01
TESDA QA
CLEAN AND MAINTAN
Developed by:
1. Identify the methods of cleaning and sanitizing kitchen tools and

equipment; and
2. Select proper cleaning chemicals and equipment chemicals; and
METHODS OF CLEANING AND SANITIZING KITCHEN TOOLS AND
EQUIPMENT INCLUDE:
 Disassembling. Remove all parts, blades, handles, screens and glass or plastic
inserts. Wash each with a food-safe disinfectant and dry before reassembling.
 Immersion. For cookware, utensils, appliance inserts and other items that are
covered in a layer of grime, immersing them in a bath of sanitizing solution can
make them easier to clean. The sanitizer, such as diluted bleach or straight
vinegar, can lift stubborn food bits or thin layers of bacteria that are beginning to
colonize.
 Sterilizing. Place smaller items in a large pan of boiling water and add a food-safe
sanitizer that won't introduce dangerous vapours into the air. Items can also be
steamed in a dishwasher or in a colander over a larger pot of boiling water.
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CLEANING CHEMICALS AND EQUIPMENT CHEMICALS:
 Bleach: used for sanitizing. Available from the non-perishables catalogue. Used to
sanitize food preparation surfaces. One tablespoon per gallon of water achieves
the accepted standard for food prep surface sanitation of 200 ppm. You can also
keep a bottle in the bathrooms for sanitizing door handles and other areas that are
touched a lot, or for tough mildew stains in the showers.
 Blue concentrate: a concentrated multi-purpose cleaning liquid. The bottle has a

measuring device built right in! To measure, take off the small lid and squeeze the
bottle until the right amount is measured. Dumping the bottle over will only empty
the measure amount. On the back of the bottle is a concentration chart. Blue
concentrate is used to clean (not sanitize) counters and mop floors.
 Comet: ordered from Costco, this powder bleach cleanser can be used in both
kitchen and bathroom to clean and sanitize. It is usually used on toilets and
showers but can also be used on counters and floors too.
 Dish Soap comes from Costco and is usually Dawn. Since all dishes must be hand
washed, this is very important to have.
 Dish machine detergent: a white solid brick that goes in the dispenser on the wall.
The solid is not harmful to your hands, but is necessary for cleaning your dishes
properly. It’s fairly expensive, but you won’t go through it that often unless you’re a
bigger house. Contains chlorine-based chemicals but used alone, is not acceptable
for sanitizing.
 Food service hand soap: a clear liquid soap that comes in a small box for easy
mounting into hand soap dispensers it’s more expensive, less pleasant-smelling,
and tougher on your hands than its pink counterpart, but you have to have it in your
kitchen and the bathroom closest to your kitchen.
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 Lotion Hand Soap: similar to food service hand soap, but it is pink and has added
lotion to be less harsh on your hands, and is cheaper. Members usually prefer it
but Health Inspectors don't.
 Mineral oil: used to seal wooden cutting boards and butcher blocks. Prevents wood
from cracking, rotting, retaining smells and stains, etc. Indispensable for houses
with such wooden items.
 Powdered soap: Boraxo-brand powdered soap. Not very commonly used for hand-
washing due to its abrasive quality. Very useful in making home-made cleaning
solutions. See Clean & Green section of the KM manual for uses.
 Reel-a-Peel: an orange-scented degreaser that is used only for metal surfaces. It’s
a little expensive but it works really well on grease. You have to order the case so
if you try to order one or two bottles, it won’t come. Reel a Peel is not food safe, so
make sure to sanitize any food preparation surfaces after using.
 Rinse Aid is a green brick that turns into liquid and will make your dishes shiny. It’s
expensive and not necessary. Most houses don’t use it.
 Sanitizing fluids: for the sanitizers used in the kitchens of all houses. There are two
kinds, red and yellow.
 Score: orange solid that can be used with the dispensers currently installed in most
houses. In solution, Score is a degreaser. Not for use on wood. The dispensers
malfunction frequently so make sure that the concentration is right once dispensed.
Useful at low concentrations (a teaspoon or so per gallon) to mop floors if oil or
grease has been spilled on them. Gloves should be worn.
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 Shamrock: green solid also used in dispensers but for dish-washing using the 3-
compartment method. Does not sanitize; must be followed by a sanitizing
treatment.
 Vegetable oil: Can also be used to clean the griddle. Much more pleasant then
vinegar. Canola oil can also be used, but it’s more expensive. Do not use olive or
corn oil as their smoke points are too low. Scrape any debris from griddle. Cover
with oil and turn all burners on high. Make sure oil doesn't all run off. Once any
grime starts to darken noticeably (but before it starts to smoke) turn off the burners.
Allow hot oil to cool. (5-10 minutes) Scrub griddle briefly with griddle brick to
introduce the abrasive material onto the griddle (optional). Using the griddle
handle-pad-screen combo and a little elbow grease, scrub til shiny!
 White Vinegar: can be used to clean griddle top. If you warm the griddle and use
white vinegar to clean, the grease and food comes off very easily. (Our griddle is
actually silver) Make sure not to heat the griddle up too much or the vinegar will
evaporate too quickly and its fumes are hard on the nose. Also can be used with
large-grain salt to scrub rust off of abused woks. Not advisable for cast iron skillets
(some warm water and a potato are gentler).
 Windex is an ammonia-based glass cleaner. Great for mirrors and windows.

Caution: do not mix with bleach! Mixing these two products releases a toxic gas.
 Wood oil soap is used specifically for wood floors. Not as abrasive as many other
cleaning chemicals. Mix the soap according to the label and use on wood for a
lemony scent.
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CLEAN AND MAINTAN
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OBJECTIVE: At the end of the session, the trainees will identify different
products used for cleaning purposes. Types of cleaning products
Here are the main types of cleaning products you will find in a hospitality business.
They may be called by different brand names.
Type of cleaner Use
Used for scouring and cleaning ceramic or enamel surfaces e.g.

Abrasive cleaners
the cleaner’s sink. Don’t use on surfaces that scratch easily.
They can be hard to rinse away, so wipe and rinse as soon as
possible after you use them.
Come in different strengths, so always follow dilution instructions

Detergents
on the label.
Some detergents are for heavy-duty cleaning e.g. fat, grease and
oil on steel, most plastics, glass, ceramics and concrete. They are
often used in dish and glass washing machines.
Used to disinfect, bleach and deodorize.

Chlorine or bleach
They can attack rubber, plastic and aluminum.
They should never be mixed with other cleaning products as they
may give off toxic fumes.
Used to reduce germs on a surface. Use them on food preparation

Sanitizers
surfaces.
Used to kill germs. They should be used in rubbish bins and other
Disinfectants
non-food preparation areas.
Because they sometimes have a strong scent, they are not suitable
for use in a kitchen or food area.
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CLEAN AND MAINTAIN
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Used for a specific cleaning task e.g. to remove difficult stains from
Specialist cleaning
small areas, clean windows and glass, clean stainless steel or
agents
clean rubbish bins.
USE CLEANING PRODUCTS SAFELY

Your workplace will have procedures that tell you what products to use for each task
and how to use them safely.
Some cleaning products are toxic (poisonous) if you breathe the fumes (gas), touch
them or they get into food.
If you use a product wrongly you could:
 harm yourself or people you work with e.g. splash chemicals into your face or
eyes or mix the wrong chemicals together and cause toxic fumes
 damage surfaces by using the wrong chemical on them
 Poison food so it is unsafe to eat.
If you are not sure what to use and how to use it, ask a workmate or your
supervisor.
Guidelines for using cleaning products safely
1. Store all cleaning products in a locked storeroom or secure place.

2. Use the correct PPE to protect yourself from splashes or spills.
3. Put all cleaning products back where they belong after you have finished using them.
4. Don’t use cleaning chemicals near food.
5. Never store chemicals in food containers.
6. Never light a cigarette or a match near chemicals or chemical storage areas.
7. Never smell a chemical as you might burn inside your nose or faint.
8. Follow the manufacturer’s instructions exactly when using and diluting chemicals
(mixing them with water).
9. Always read warning signs or labels about cleaning products.
10. If you don’t know what a chemical is, don’t use it.
11. Always put the chemical into water rather than water into the chemical, so there is no
splashing.
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CLEAN AND MAINTAN
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12. Know where the MSDSs (Material Safety Data Sheets) are kept and how to read and
use them.
13. Use the correct lifting method for heavy containers of chemicals. Bend from your knees,
not from your back. Or ask someone to help you.
Personal protective equipment (PPE)
Personal protective equipment (PPE) is clothing and

equipment that you wear or use to make sure you
are safe in the workplace, such as when you are
using cleaning products. It includes:
 non-slip shoes or waterproof boots

 thick rubber gloves
 goggles
 face masks
 overalls
 Rubber aprons.
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Material Safety Data Sheet
The Grease Cutter Stove Top cleaner
SECTION 4 – EMERGENCY FIRST AID PROCEDURES
For advice, contact the Poisons Information Centre (phone 123 456) or a doctor.
Swallowed Rinse mouth with plenty of water and give water to drink. Seek
medical aid.
Eye Hold eyes open and flush with water for at least 15 minutes. Seek
medical attention promptly.
Skin Remove contaminated clothing and wash affected skin area

thoroughly with soap and water. Wash clothing before re-use.
Inhaled Unlikely due to physical form of product. Take patient to fresh air
and put in a comfortable position until fully recovered.
Here are the instructions on the label for diluting Shyne Floor Cleaner with water.
Shyne
Floor Cleaner
ml = millilitres
Mix 10 ml in 1 litre
of warm water
Your bucket holds 10 litres.

1. Multiply the amount of warm water (1litre) by 10 to fill your bucket.
2. Also multiply the amount of floor polish chemical by 10 to match the water.
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The water and the chemical must stay in the same ratio or balance with each other.
WATER CHEMICAL RATIO
1 litre 10 ml 1:10
x 10 x 10
= 10 litres = 100 ml 10:100

= 1:10
 ALWAYS measure chemicals. NEVER

guess how much to use.
 ALWAYS follow the manufacturer’s
instructions.
 ALWAYS put the chemical into the
water so there is no splashing.
NEVER pour water into the chemical.
Chemicals and the environment
Chemicals are often toxic and bad for the environment. When we empty our
buckets down the sink, the poison can get into the water. Here are 3 ways you
can reduce the amount of cleaning chemicals put into the land, water and air.
1. Use microfiber cloths for cleaning. These are made of a special material
that removes dirt, grease and dust without chemicals.
2. Choose bio-degradable cleaning products, which are less harmful to the
environment.
3. When you dilute chemicals with water, only use the exact amount on the
label. Using more won’t clean any better and puts extra chemicals into the
environment.
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CLEAN AND MAINTAIN
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SELF-CHECK 1.2-4
ANSWER THE FOLLOWING:
1. Where are the cleaning products kept in your workplace?
2. What signs are on the door of the storage area?
3. Where is the PPE kept?
4. Where are the MSDSs kept?
5. Are there any chemicals that need to be diluted? Or are most of them pre-
mixed?
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6. Choose 4 cleaning products and fill in the table below. If you can’t find the
information, ask your trainer or supervisor to help you.
Name of product What is it used for? Warnings on Safe for
label environment?
7. Choose one of the products in question 6 and tell someone else about it.
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LO3. DISPOSE WASTE
ASSESMENT CRITERIA:
5. Wastes are sorted and disposed according to hygiene regulations,
enterprise practices and standard procedures
6. Cleaning chemicals are disposed safely and according to standard
procedures
7. Linens are sorted and safely removed according to enterprise
procedures
CONTENTS:
 Food preparation and presentation areas hygienically and in
accordance with food safety and occupational health and safety
regulations
 Occupational health and safety requirements for bending, lifting,
carrying and using equipment
 Logical and time-efficient work flow
 Hygiene and cross-contamination issues related to food handling
and preparation
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CLEAN AND MAINTAN
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 Waste management and disposal procedures and practices
CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT
First Aid Kit Floor mops Pen Manuals
LCD Projector Mop Squeezer Paper Books
(Optional) Broom (tambo) Notebook Video (CD)
Overhead Projector Dust pan Materials safety
(Optional) Garbage bin (4 handbook (given
gals.) by suppliers).
Liquid soap This details the
dispenser proper use and
Paper towel care of their
dispenser chemicals and
Cleaning Chemicals equipment.
Detergent
Sanitizing agent
METHODOLOGIES:
 Video viewing
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ASSESSMENT METHODS:
 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
Document No. 01
TESDA QA
CLEAN AND MAINTAN
Developed by:
LO3. DISPOSE WASTE
reading, answer Self-Check 1.3-1 of
Learning Outcome # 3.
5. Answer Self-Check 1.3-1 of  Compare answers to the answer keys. If

Learning Outcome # 3 and you get all the correct answer then
compare answers to the Answer proceed to the next Learning outcome
Key.
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INFORMATION SHEET # 1.3-1
DISPOSING WASTE
Objective: At the end of this session the trainee will able
1. To categorize how clean waste bin;
2. To follow the Procedure for cleaning bins; and
3. To dispose hazardous waste safely and properly.
Cleaning waste bins
Food waste can attract pests and contaminate food. Rubbish areas must be kept
clean so that the kitchen stays safe.
Every workplace has its own procedures for handling waste, but here are some
general guidelines.
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Procedure for cleaning bins
1. Pre-clean
 Clean up anything that has fallen out of bins
onto the floor.
 Remove the bin liner, with rubbish, from the
bin. Tie the top and dispose of the rubbish
correctly.
 Wipe away loose dirt from outside and inside
the bin with a cloth.
2. Wash  Scrub the outside and inside of the bin and lid
with detergent and hot water.
 Wash the area around the bin, such as floors
and walls.
3. Sanitise  Rinse the kitchen bins with hot water and

disinfect them.
 Hose out commercial bins with cold water and
disinfect them. Use a nozzle spray to save
water.
4. Dry  Rinse, allow to air dry and fit with a new bin
liner.
Clean up  Wash your hands thoroughly after you have

finished.
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SAFE DISPOSAL WASTE
Disposal of hazardous waste
Some things used in kitchens must be disposed of properly or they can pollute
(poison) the environment (the land, sea, water and air).
Some examples of hazardous waste are:
 cleaning chemicals
 corrosive products such as oven and drain cleaners
 used cooking oils
 aerosol containers
 insecticides and pesticides such as mouse bait
 Flammable products (it is against the law to have methylated spirits in the
workplace any more).
They must be disposed of (got rid of) in a way that protects the environment.
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These substances must never be poured down a sink or a gully trap, put into
storm water drains or thrown out with normal rubbish.
Hazardous waste How to dispose of it
Unwanted concentrated Your workplace should have them collected by a
chemicals, aerosol sprays licenced industrial waste company who will
and empty chemical dispose of them safely.
containers
Diluted chemicals e.g. used Pour it down a cleaner’s sink with a chemical
cleaning water waste trap that feeds into the sewer system, not
the storm water.
Used cooking oil and grease Your workplace should have it collected in a
special kitchen grease trap and use a licensed
company to take it away.
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There are federal, state and local laws about the environmentally safe disposal of
chemicals and used cooking oil. Any business that does not follow these laws can be
fined and get bad publicity.
Your workplace will have a

procedure for disposing of hazardous
waste. If you notice that this waste is
being disposed of wrongly, tell your supervisor.
Reduce use of chemicals
Hazardous waste can’t be put into normal rubbish bins or tipped down drains.
It must be disposed of safely in a way that follows the law.
Your workplace could also try to produce less hazardous waste by:
 buying spray bottles rather than aerosol sprays

 buying cleaning products that are not harmful to the environment
 using microfibre cleaning products that don’t need chemicals
 using environmentally friendly methods to remove pests, such as
mice traps instead of bait and insect screens on windows.
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Recycling
Recycling
Recycling means re-using something.

Your workplace probably has recycling rubbish bins where you put bottles and
cans into one bin and food scraps in another. There may also be a separate bin
for paper and cardboard. Things like paper, glass and plastic can be used
again; food can be turned into compost and used on garden beds.
It is good for the environment because it reduces the number of new things that
must be manufactured and there is less rubbish sent to the tip.
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SELF-CHECK # 1.3-1
4. What must not accumulate on the premises where food is produced?
5. How should utensils and equipment be stored prior to be being used?

.
6. How should cleaning equipment be stored?
7. When cleaning chemical comes into contact with human skin, what is the
first aid procedure?
8. Give 4 basic maintenance you might need to do in the kitchen
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ANSWER KEY # 1.3-1
1. What must not accumulate on the premises where food is produced?
 Garbage, except in garbage containers
 Recycled matter, except in containers
 Food waste
 Dirt
 Grease or
 Other visible matter.
2. How should utensils and equipment be stored prior to be being used?
 Clean and sanitized, ready for next use.
3. How should cleaning equipment be stored?
 Clean and sanitized, ready for next use.
4. When cleaning chemical comes into contact with human skin, what is the
first aid procedure?
 Flush with clean water and seek medical advice.
5. Give 4 basic maintenance you might need to do in the kitchen
 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.
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REFERENCES
A. BOOK REFERENCE
1. Wayne Gisslen (2019), PROFESSIONAL COOKING (9th Ed., Asia Regional
Edition).Wiley.
2. Hamlyn, Octopus Publishing Group (2009), LAROUSSE GASTRONOMIQUE
(1st Ed. English Edition).Hamlyn.
3. Robert Christie Mill (2002). RESTAURANT MANAGEMENT, OPERATIONS
and EMPLOYEES. (3rd Ed. Pearson Ed.) Pearson.
B. E-BOOK REFERENCE
1. ASEAN Tool Box (2013). Clean and maintain kitchen equipment and
utensils. William Angliss Institute of TAFE.
2. Competency Based Curriculum COOKERY NC II
3. Training Regulation COOKERY NC II
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COMPETENCY BASED LEARNING MATERIAL

The unit of competency “Cleaning and Maintaining Kitchen Premises" contains

Recognition of Prior Learning (RPL)

been working for some time

Answer Key# 1.1-3 49

Summary of Learning Outcome No. 2 50-52

COMPETENCY BASED LEARNING MATERIALS

UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

1. Develop and Update Industry Knowledge

 Food preparation and presentation areas hygienically and in accordance

The students/trainees must be provided with the following:

TOOLS AND SUPPLIES & LEARNING

 Cleaning Chemicals and care of

 Detergent their chemicals

 Sanitizing agent and

COOKERY NC II Date Developed: Issued by:

 Direct observation of the candidate while cleaning a kitchen

2. Answer Self-Check 1.1-1 of Learning  Compare answers to the answer keys. If

 Read information sheet. If you believe you

5. Answer Self-Check 1.1-3 of Learning  Compare answers to the answer keys. If

COOKERY NC II Date Developed: Issued by:

COOKERY NC II Date Developed: Issued by:

Cleaning is the physical removal of visible soil/food residues. A clean surface is

Food soil is generally defined as unwanted

2. Protein based soils – proteins like heat-

3. Carbohydrate based soils – simple

COOKERY NC II Date Developed: Issued by:

5. Microbiological films – Microorganisms (bacteria, yeasts and molds) can form

6. Lubricating greases and oils –

7. Other insoluble soils – inert soils such

A Cleaning Agent is a chemical compound formulated to remove soil and dirt.

1. Detergents – are defined as cleaning agents,

Three Basic Phases of Detergency

COOKERY NC II Date Developed: Issued by:

3. Acid Cleaners – tough cleaning problems such as lime

4. Abrasives – are generally used for particularly tough

 High Pressure - is used to increase

COOKERY NC II Date Developed: Issued by:

Factors that influence the cleaning process

 Temperature – soils are affected by temperature in varying degrees. In the

COOKERY NC II Date Developed: Issued by:

 Mechanical force – is as simple as hand scrubbing with a brush or as complex

 Water – Minerals in hard water can reduce the effectiveness of some

Dry clean (to remove obvious

Apply cleaning agent. Apply sanitizer with either very

Rinse by using water to

Leave surfaces dry. Drain or

COOKERY NC II Date Developed: Issued by:

Why is a clean kitchen important?

In the hospitality industry, it is important to keep

 The cleaning schedule will determine:

Environmentally friendly sanitizers

Environmentally friendly sanitisers may be labelled ‘biodegradable’, ‘non-toxic’,

COOKERY NC II Date Developed: Issued by:

Used for sweeping dirt and other rubbish off floors

Used for sweeping up small spills and collecting

Used for washing smooth floors such as tiles or

Used for wiping and polishing wet or dry hard

Used to clean areas that are very dirty, such as a

Used for cleaning windows, including windows

Dusters (including Cleaning surfaces where there is dust, light dirt or