Clean kitchen premises and

equipment
SITHKOP001

1
Contents

__________________________________________________________________________

Overview 3
Section 1: Clean and sanitise kitchen equipment …………………………………………………3

Section 2: Clean serviceware and utensils ……………………………………………………… 11

Section 3: Clean and sanitise kitchen premises ………………………………………………... 19

Section 4: Work safely and reduce negative environmental impacts …………………………33

Glossary ……………………………………………………………………………………..……..45

__________________________________________________________________________

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Overview
When you think about working as a kitchen attendant, cook or chef in a commercial kitchen,
what comes to mind? Chopping vegetables? Washing dishes? Providing delicious meals for
customers? Supporting other staff?

All these are definitely part of the job. But did you know that kitchen staff have to also do a
lot more work to make sure food is prepared in the most hygienic environment possible?

They carry out many duties before, during and after service so that customers' meals are
not only delicious, but safe for them to eat.

Most of the time, customers are completely unaware that while they're sipping their drinks,
enjoying breakfast, or grabbing takeaways, kitchen staff are busy keeping kitchen
equipment, serviceware, utensils and premises hygienically clean.

It takes special people with great skills to keep a kitchen running smoothly, customers
happy and profits on the rise.

Let's look at what you will learn on completion of this unit.

Section 1: Clean and sanitise kitchen equipment

Section 2: Clean serviceware and utensils

Section 3: Clean and sanitise kitchen premises

Section 4: Work safely and reduce negative environmental impacts

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 Section 1:
1 Clean and sanitise kitchen
equipment
In this section you will learn how to select and prepare cleaning agents and chemicals, and
then clean, sanitise and store kitchen equipment.

Do you want their deaths on your hands?

The number of people who get sick from foodbome illnesses (glossary) in a single year is
astounding!

Of these, thousands go to hospital with terrible abdominal pain. Sadly, over 100 die. Most of
them elderly, pregnant, or under five years old.

What causes cross-contamination and foodborne illnesses?

The cause is often simple carelessness with hygiene and cleanliness in the kitchen.

What's cross-contamination?
Cross-contamination happens when bacteria, chemicals or items such as hair transfer into
food.

What are some sources of cross-contamination?

· The food handler's hands or body

· Unclean equipment and utensils

· Unclean work surfaces

· Other food or residue (especially raw food to cooked food)

· Cleaning and other chemicals

· Broken or chipped serviceware

Why is it important to follow kitchen cleaning regimes?

There are two main reasons.

· Following personal hygiene and kitchen cleaning regimes reduces cross-contamination

and the chances that your customers will get sick or even die from food prepared in your
restaurant.

· It also maintains standards of presentation for the establishment, so your premises look,
feel and smell clean.

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Click to the next screen to get started. Sources: http://www.foodstandards.gov.au http://www.foodauthority.nsw.gov.au

What chemicals do you use?

What common cleaning agents and chemicals do you use to clean your dishes and kitchen at
home? You have 30 seconds to list as many as you can.

What common cleaning agents and chemicals do you use to clean your dishes and kitchen at
home?

Type in your answers.

It's likely that you listed items such as dishwashing liquid, powder, tablets and floor
cleaner. You may be surprised to find out that some of the cleaners you use in a
commercial kitchen are very similar to those you use at home. Click to the next screen to
find out what they are.

What common cleaning products and chemicals do you use?

You find many different cleaning products in commercial kitchens. Some are multi -
purpose, others have very specific purposes. It's important to select the right product
for the job to get a cleaner result without hurting surfaces, equipment or yourself.

· Automatic dishwasher liquid, powder and tablets

· Dishwashing liquid

· Floor cleaner

· Glass/window cleaner

· Oven cleaner

· Stainless steel cleaner and polish

· Cleaning agents for other specialised surfaces

· Pesticides

What cleaning agents and chemicals do you use?

You use many different types of cleaning agents, chemicals and sanitising products for
kitchens and equipment. What are they? What do you use them for? How do you use
them safely?

Disinfectants and deodorants

Use disinfectants and deodorants for washing out rubbish bins and areas that contain
unpleasant odours. These aren't regarded as hazardous chemicals (unless chlorinated), but
you should prepare and use them with care as per product instructions. The fumes may
cause headaches for some people.

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Neutral detergents
These are the most common chemicals used in commercial kitchens. They aren't
hazardous, but can dry out your skin. Use them for washing any cooking tools, utensils,
kitchen equipment and hard surfaces (including floors and walls) that don't have built-up,
ground-in dirt and grime.

Alkaline cleansers

Alkaline cleansers are strong chemicals used for cleaning grease, fat and other soils from a
range of surfaces in the kitchen. This chemical is stronger than detergent, so is more
effective in killing bacteria and other dangerous organisms. Alkaline chemicals are often
used in dishwashing machines.

Acid cleaners

Use these for brightening aluminium, cleaning drains, getting rid of rust or descaling
(glossary) dishwashers, bain-maries and stainless steel. Be careful! These cause burns on
contact with skin and eyes. To avoid injury, do the following.

· Wear protective clothing (eye protection and impervious (glossary) gloves).

· Work in a well-ventilated area. (The fumes are dangerous!)
· Always add the acid cleaner to the water. If you add the water to the acid cleaner, it
releases dangerous chemical fumes.

Degreasers

Use degreasers to break down and dissolve built-up grease and fat on grill plates,
stovetops, internal oven surfaces and around deep fryers. Be careful! This chemical and
its fumes are flammable and dangerous. Don't breathe them in or expose your skin to
them. Always use the same safety precautions as you would with acid cleaners.

Caustic/chlorine cleaners

Use these chemicals for heavy duty cleaning such as removing carbon build-up on grill
plates, stove tops and pots with burnt bottoms as well as built-up grease on floors. Apply the
same safety precautions as with acid cleaners and degreasers. Remember, bleach has
chlorine in it, so take care!

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Disaster in the kitchen!
What happens if you don't select, prepare and use cleaning agents and chemicals according
to product instructions? Cross-contamination, explosions, chemical burns, toxic fumes! All of
which can be dangerous and potentially fatal.

 If you aren't absolutely sure how to use, store or prepare chemicals, always follow
product/manufacturer's instructions, workplace documents/diagrams, Safety Data
Sheets (SOS) or Material Safety Data Sheets (MSDS).

 Look for HAZCHEM labels or wording on items to help you identify hazards. You'll
learn more about these in section 4.

 Never mix different cleaning agents together unless specified by the chemical
manufacturer.

 Always add the cleaner to the water when diluting hazardous chemicals. Never add
the water to the cleaner.
 Check product instructions for the ratio of cleaner to water.

 Check that you're using the right product for the job.

 Work in a well-ventilated area. (Fumes are dangerous!)

 Wear protective clothing. You'll learn more about this in section 4.

 Use separate cleaning cloths for different cleaning tasks to prevent cross-
contamination and adverse chemical reactions.

What are MSDS or SDS?

Material Safety Data Sheets (MSDS) are also known in some jurisdictions as Safety Data
Sheets (SOS).

Suppliers and manufacturers of chemicals must provide these sheets. They provide
information about identifying chemicals, precautions for use, hazards associated with
them, guidelines on first aid procedures and information on safe handling/storage.

Your organisation will keep them in readily available positions so anyone who uses the
chemicals can access them. Make sure you follow any instructions they provide. You'll learn
more about them in section 3.

Cleaning and sanitising: What's the difference?

You must clean and sanitise kitchen equipment and surfaces to ensure the safety of the
food you prepare and serve to customers.
Cleaning
Cleaning removes visible grease, dirt and food residue from surfaces and equipment.
Equipment which comes into contact with food must be cleaned first before sanitising.

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Sanitising
Sanitising kills disease-causing bacteria or reduces them to a safe level. You can do this
through heat or chemical sanitisers.

Hot water must be at least 77 °C. This is the lowest temperature required to kill most food
poisoning bacteria. If you don't have water at this temperature, use a food-grade, commercial
sanitiser.

Note...

Check what type of sanitiser you are using. Food-grade sanitisers are safe to use on
food preparation equipment. If it is not listed as food-grade, you must rinse your
equipment in clean, warm water before use.

How do you clean and sanitise kitchen equipment?

Clean and sanitise equipment and their surfaces using the right detergents, chemicals,
water temperature (77 °C) and techniques.

Stovetops, deep-fryers and inside ovens

There's no need to sanitise these, as the heat they generate during the cooking process
kills bacteria.
· Use degreasers or alkaline cleansers to clean stovetops, around deep-fryers, inside
ovens and on any other equipment that may become splattered with grease and fat.

· Use an alkaline cleanser to remove baked-on deposits from your oven.

· Use caustic/chlorine cleaners to get rid of carbon build-up on your stovetop.

Mechanical food preparation equipment

This includes bowl choppers, commercial mixers, food processors, mincers, slicing
machines, blenders and all their attachments.
· Refer to individual manufacturer's instructions to correctly dismantle and clean the
equipment.
· This equipment comes into contact with food. Sanitise all safely disassembled parts with
neutral detergent and hot (77 °C) water.
· Rinse them, and then dry.
· Scrub all other surfaces with a stiff brush, neutral detergent and hot water.
· Rinse the item and dry with a clean cloth (or air-dry) to prevent the risk of cross-
contamination.

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Dishwashers, glasswashers, bain-maries and steaming cabinets

Use acid cleaners and neutral detergents to descale equipment such as these, which may
have a build-up of lime scale.

Use a neutral detergent and hot water to clean the outside.

The hot water and steam used in this equipment is hot enough to kill bacteria on the interior
of the machine itself as well as the tools, dishes or food residue inside it.

Garbage bins
Empty them. Wash with a disinfectant and deodoriser. Then reline them.

Measures, thermometers and scales

· Wash portable items like these in hot (77 °C) water and neutral detergent.
· Rinse thoroughly to remove any chemical residue.
· If you don't have water at this temperature, use a commercial spray sanitiser.

Extraction fans

· Flat extractors: Remove the casing and replace the paper filter which will normally be
saturated with grease. Remove the cover and put it in an oven soaking tray. Use boiling
water and bicarbonate soda paste to clean it. If necessary, soak in washing powder
overnight to break down heavy grime.

· Chimney extractors: These usually have aluminium mesh inside the casing instead of
a paper filter. Take out the mesh and clean it in the sink using boiling water and
washing up liquid. To get off heavier grime, wash in the dishwasher, rinse thoroughly
and pat dry.

Safety tips!
Avoid electrocution and injury! Unplug electrical equipment from the socket prior to cleaning
and do not wet any of the electrical components. Most kitchen appliances come with
manufacturer's cleaning instructions. Follow them to the letter.

Don't scratch it! Do not use scouring powder or steel wool unless absolutely necessary.
They create scratches, which are the perfect place for bacteria to hide. Steel wool
fragments may also break off and remain in the equipment. You don't want it in the food!

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How do you clean grill plates and bars?
Griddle plates and grill bars require cleaning after each service session so they don't rust and
so that burnt food particles don't transfer to other foods. However, there's no need to sanitise
them, as the heat they generate during the cooking process kills bacteria.

Grill bars
Remove unwanted particles with a stiff wire brush. Dismantle the grill bars at least twice a
week and clean them thoroughly with hot soapy water and a degreaser. Rinse, dry and wipe
them with oil to prevent rusting.

Grill plate
While the grill plate is still hot, scrape off all food particles and oil using a flat-edged grill
scraper. Use a degreaser to remove fat deposits. Rub the metal surface with a grill brick or
use caustic/chlorine cleaners to remove carbon build-up. Use an alkaline cleanser to remove
any baked-on deposits. Then, wash it with a neutral detergent and hot water and rinse with
clean water.

When the grill plate is dry, wipe it over using an oiled cloth to prevent it from rusting.

What if you don't have the skills?

Some tools and equipment are more complicated than others. Before using any equipment,
make sure you have the technology skills and training to assemble it, operate it safely and
disassemble it for cleaning.

 Read manufacturer's instructions and product manuals.

 Ask your colleagues or supervisor for guidance, support, feedback and advice.
 Attend workshops or training sessions.
 Ask a more experienced person to demonstrate.
 Practise!

Put it back where it belongs!

Failing to put equipment back where it belongs can cause frustration in the workplace.

Where's the top to the blender? I can't make a milkshake without it!

Has anyone seen the meat thermometer? I'm not sure this chicken is cooked through....

How am I supposed to prepare this recipe without measures and scales? Who used them
last?

Does anyone know where the rubbish bins and liners are? We can't just throw the rubbish on
the floor....

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 In a nutshell

Store cleaned equipment in its designated place. Otherwise, your kitchen descends
into chaos! That goes for your cleaning products, too. Click to the next screen to find
out more.

Safe storage of cleaning equipment and hazardous substances

Some cleaning equipment and consumables could be a health hazard to customers and
particularly to children. Store such items in a safe, secure storage area such as a locked
room or cupboard.

Other cleaning chemicals and sanitising products are hazardous substances which require
special storage.

 Look for HAZCHEM labels to help you identify and store hazardous chemicals
properly. You'll learn more about HAZCHEM labels in section 4.
 Use proper security measures to ensure only authorised staff have access to
hazardous substances.
 Know what quantities you can safely store.
 Store different classes of hazardous chemicals separately.
 Store chemicals away from foodstuffs.
 Make sure storage areas are cool, dry, well-ventilated and out of direct sunlight.
 Remove combustible materials and vegetation from storage areas.
 Keep the storage area clean. Clean up any spills immediately.
 Follow good housekeeping practices. Ensure clear access to hazardous
chemicals.

End of section
You have reached the end of section 1.

Click to the next section to continue.

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 Section 2:
2 Clean serviceware and utensils
In this section you will learn how to clean serviceware and utensils using the dishwasher,
hand wash other items and make sure enough crockery is available during service. You'll
also learn how to safely dispose of any broken or chipped serviceware.

Chaos in the kitchen

What's causing chaos in the kitchen?

I need a clean stock pot, but I can't find one anywhere.

We've run out of clean forks! How are the customers supposed to eat?

I'm supposed to be chopping vegetables for the soup. Where are the clean chopping boards?

Click to the next screen to find out how to solve this problem and the skills you need to do so.

How can you solve the problem?

Clean equipment, serviceware and utensils continuously so they're available to support
cooking and wait staff. This requires certain skills.

Organisational skills
Plan ahead! Efficiently sequence the stages of cleaning equipment and premises to
minimise work and maximise productivity.
 Prioritise your tasks.
 Schedule your tasks.
 Sequence the stages of cleaning equipment and premises.
 Take the necessary steps, in order, to complete each one.

Teamwork skills
You are not an island. Getting everything clean for cooking and wait staff requires
cooperation with others.

· Complete your allocated tasks as required.

· Ask questions to clarify instructions/responsibilities.
· Take opportunities to help colleagues.
· Communicate and listen to others in order to solve problems.
· Contribute actively.
· Cooperate with others.

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Self management skills
The head chef ultimately runs the kitchen. However, you must be able to manage yourself so
you can be punctual, productive, and quick.

· Be systematic.

· Use time wisely.

· Seek help when difficulties arise.

· Avoid distraction. Concentrate on the job at hand.

· Don't procrastinate! Do what you need to do, when you need to do it.

What do you clean?

What serviceware and utensils do you need to clean?

You have 30 seconds to list as many as you can.

Compare our list to yours.

· Chopping boards
· Containers
· Cooking utensils
· Crockery
· Cutlery
· Dishes
· Glassware
· Graters
· Knives
· Pots and pans

Some of these items go into a dishwasher or glasswasher. Others you wash by hand.
Click to the next screen to learn more.

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Which items should you hand wash?
You wash most serviceware and cooking utensils with a neutral detergent, but there are
exceptions. Choose a cleaning agent which is appropriate, based on the degree of soiling
(Is it burned or just dirty?) and the material (Will the chemical damage it?).
Chopping boards
Always hand wash chopping boards between preparation tasks to prevent cross-
contamination between different types of food, especially meat.

Scrub chopping boards in neutral detergent and hot (77 °C) water. Rinse and dry.
Occasionally soak chopping boards in bleach or a sanitiser suitable for removing stains and
ingrained dirt. Ensure the sanitiser is OK for use on your chopping board.

Safety tip! Never just flip the chopping board over when starting a new task. Harmful bacteria can
spread quickly!

Knives
Never wash knives in a dishwasher. Regular exposure to the strong chemicals and high
temperatures damages steel blades and wooden/plastic handles, seriously reducing a
knife's lifespan.

· Always hand wash knives between different preparation tasks to prevent cross-
contamination.
· Wipe the blade after use to remove any material stuck to the blade and prevent discolou
ration.
· Clean in neutral detergent and hot (77 °C) water. Then, rinse in clean water to remove
all food or detergent residue.
· Carefully wipe dry with a clean cloth.

Safety tip! To avoid injury, never soak knives in a sink of water.

Pots, pans, frypans, baking trays and graters

Hand wash these with an all-purpose neutral detergent. Degreasers are safe to use on
stainless steel pots and pans, but use them with care on aluminium so you don't dull the
surface.

If your stainless steel items need descaling (glossary), use acid cleaners.

To remove carbon build-up and stains from badly burnt pots and pans, soak them for a few
hours or use a caustic/chlorine cleaner.

Safety tip! Thoroughly rinse all items after using a caustic/chlorine cleaner. You don't want
any chemical residue to contaminate the food.

Piping bags
Empty all food particles and scrub clean with neutral detergent and hot water. Rinse and dry
thoroughly with a hot air hand drier to prevent mould and mildew forming. You can boil
some types of piping bags in water to ensure they're thoroughly clean and safe to use.

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Which items can you put in the dishwasher?
Dishes, containers, crockery and cutlery
Wash these in a dishwasher using a bleach-based alkaline cleanser to remove stains and kill
bacteria. Dishwashers also use a rinse aid to complete the cycle so everything comes out
smear free.

Be careful! While most of these can go in the dishwasher, some commercial kitchens require
the washing of certain items by hand using a neutral detergent. Be sure to check your
organisation's procedures about what can and can't go into the dishwasher.

Cooking utensils
Wash cooking utensils either by hand or in the dishwasher depending on your organisation's
procedures.

If washing by hand, use hot water and neutral dishwashing liquid. Rinse thoroughly to
remove any chemical residue. Wash and rinse using water which is at least 77 °C to kill
bacteria. If you don't have water at this temperature, use a commercial spray sanitiser.
Be careful! Don't put wooden spoons in the dishwasher. Hand wash them.

Glassware
Your establishment may wash glassware (depending on type) in the dishwasher or in a
separate glasswasher.

Wash glass bowls, dishes or plates used for food in the dishwasher and dry them as soon as
they come out. Take drinking glasses to the bar so bar staff can wash them in the
glasswasher. They should not be washed in the dishwasher.

How do you operate the dishwasher?

Set dishwashers so the water temperature in the wash and rinse cycles reaches the required
minimum of 77 °C.

 Sort 'like' items such as large plates, side plate, cups, and saucers into piles.

 Load items of similar type into the correct trays. Put plates on racked trays. Place
cups, small bowls and odd-shaped items on non-racked trays.

 Don't crowd the dishes. Place them so the water jets can reach all surfaces.

 Prior to loading plates and dishes into the dishwasher, manually spray (pre-rinse)
them to remove loose or sticky food.

 Lay cutlery out on non-racked trays, pre-rinse and load into the dishwasher.
Alternatively, sort it into baskets, place on non-racked trays, and load. Remember to
place cutlery with handles pointing up to follow correct hygienic practices and avoid
injury from knife blades and fork tines.

 Slide the full racks into the dishwasher and close the lid. Some dishwashers start
automatically when you close the lid. Others require you to press a button.

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  A light will indicate when the cycle is completed. When you open the lid, be careful!
Escaping steam is hot. Slide the tray out of the dishwasher. While these items are air
drying, slide the next tray in.
 If you use the correct water temperature, cleaning chemicals and rinse aids, you
shouldn't have to hand dry the items. Just wipe them over with a clean tea towel or
cloth if you notice water or drip marks.

 Stack plates according to shape and place them in their correct storage location ready
for re-use.

Note...

Wash your hands before handling clean cutlery, crockery or glassware which has been
through the dishwasher.
If you've been scraping food from plates and handling waste, always wash your hands
before your next task.

The kiss of death

A young couple sit in an elegant fine dining restaurant after enjoying a romantic meal. The
tables shimmer with candle light, silver and fine china. The man secretly takes an
engagement ring box out of his pocket under the table.

The waiter appears with their dessert. There are greasy fingerprints on the sides of the man's
cake plate, but he ignores them so as not to spoil the moment.

The woman takes her first bite, expecting the smooth texture of cream. Instead, she feels old,
dried food on her spoon. Yuck!

She takes a sip of tea to wash it down, but cuts her lip on the chipped teacup. He puts the
ring back in his pocket and desperately tries to help stop the flow of blood with fine linen
napkins.

Their moment is ruined..., and so is the restaurant's reputation.

Customers expect fresh, clean serviceware that sparkles. It's up to kitchen staff to create a
good first impression by following safe and hygienic practices for dishes, crockery, etc.
Otherwise, customers will be out the door (and if you're the employee responsible, you won't
be far behind!).

How do you ensure enough clean, undamaged crockery?

It's up to you to make sure sufficient supplies of sparkling, unbroken serviceware crockery
are available at all times during the service period. How?

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An ounce of prevention....
· Keep the dishwashers stacked and running.
· Unstack all items as soon as they're clean, so you can put on another load.
· Put items in their designated locations, so they're available to kitchen and wait staff at all
times during the service period.
· Hand wash if necessary to avoid a backlog.
· Remember, items coming out of the dishwasher or sink are hot and slippery! Handle them
carefully so you don't chip or break them.
· Pick cutlery up by the handles, and cups by the bases to keep them hygienically clean.
· Check everything for cleanliness as you take it out of the dishwasher and dry it.
· Check for hairline cracks in crockery....a haven for bacteria!
· If something is dirty, give it an extra scrub and return it to the dishwasher for a second
clean and sanitise.

Identify it
You can spot unsafe chipped or broken serviceware at a number of points in the washing
process.

· As you put it in the dishwasher

· As you hand wash it
· As you take it out of the dishwasher
· As you dry it

Keep an eye on all items as you work to ensure they're clean and damage free.

Dispose of it
· Remove any broken or chipped serviceware from circulation immediately.
· Dispose of it within the scope of your responsibility and according to organisational
procedures.
· Some establishments ask that you not dispose of the item until you have reported the
damage. You'll learn more about this in a minute.

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Crash! What do I do if it breaks?
Despite your best efforts, accidents do happen. Broken serviceware is an ongoing expense
for any business.

Never handle broken serviceware with your hands. You may cut yourself or get small chips
embedded in your fingers. It's also very easy to miss small pieces or fragments which could
then become attached to garnishes, chopping boards, other serviceware, or utensils —
eventually contaminating a customer's food.

Always use a dust pan and brush or a vacuum cleaner. Sweep the entire area to make sure
you pick up widely scattered pieces.

For a small quantity, wrap in paper marked 'broken glass/crockery'. Place it in the general
rubbish bin.

Never put broken glass or crockery straight into a plastic lined rubbish bin. The shards can
cut whoever empties it.

Note...

If you're disposing of a large quantity of broken glass, you'll require a special container.
Ask your manager or supervisor if you're unsure.

Report losses
Your organisation needs to know when serviceware is damaged or breaks so they can
replace items and prevent shortages. Also, if breakage is frequent, they can implement
better handling procedures to reduce costs.

You can report breakages, chips or cracks in a number of ways: in a record book, on a
breakage report, by informing your manager, etc. How you do it depends on your
organisation's procedures and your scope of responsibility.

Be clear in your oral and written communication when discussing and reporting the disposal
of broken serviceware with the relevant person or on the right form.

You may need to give details of which item broke as well as where, when and how. Do this
diplomatically without placing blame on anyone.

End of section
You have reached the end of section 2.

Click to the next section to continue.

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 Section 3:

3 Clean and sanitise kitchen

premises
In this section, you will learn how to follow a cleaning schedule, and clean and sanitise
kitchen surfaces, food preparation and storage areas. This section explains how to follow
safety procedures, handle and report animal and pest waste and infestation, handle linen and
dispose of kitchen waste.

How often do you..

....vacuum?

....wash up?

....do laundry?

Whether you realise it or not, you or someone else in your house follows a cleaning routine.
The same is true of a commercial kitchen. What would happen without it?

Mess!
How can you avoid this? Follow the organisation's cleaning schedule.
Click to the next screen to find out more.

What's a cleaning schedule?

Food service enterprises develop and use cleaning schedules as an important part of their
food safety system. Staff must follow the schedule at all times and document the completion
of cleaning tasks.

What?
What areas and equipment do we need to clean?

What products and equipment do we use to carry out the cleaning?

How often?
How often do we clean each area or item of equipment?

How?
How do we safely dismantle and clean equipment and premises?

How and to what standard do we clean areas and equipment?

Do we use neutral detergents for visible cleanliness or sanitisers for bacterial cleanliness?

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When?

When is the best time to clean the areas or items? At the end of shift? During shift?

Who?

Who is responsible for doing the cleaning?

Who is responsible for monitoring the cleaning?

Note...

Your establishment should train you to carry out your cleaning tasks. Ask for training if
you aren't sure how to clean your designated areas or equipment. Why?

You don't want cross-contamination to make a customer sick. Also, management

monitors kitchen cleanliness to ensure you're maintaining standards. They keep
meticulous records of who did what task and when. Mistakes will come back to you!

Are kitchen staff responsible for cleaning everything?

No. Due to heavy equipment workloads and extensive kitchen usage, some
establishments get cleaning contractors in (usually in the early hours of the morning).

Deep fryers Canopy exhaust filters Floors

Contractors filter the oil,
clean the vats, and replace
the cooking medium.
Contractors take out greasy
filters and replace them with
clean ones.
Contractors with specialised
steam cleaning and de-
greasing equipment may
give floors a thorough strip
and clean

Note...

How often a contractor carries out these cleaning tasks varies enormously from one
organisation to another. You would hope that a fish and chip takeaway cleans their
exhaust filters and deep fryer much more often than a small café does!

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Are all cleaning schedules the same?
No. Because kitchen fixtures and fittings vary, cleaning schedules are tailor-made to suit
each environment. You might mop some kitchens three times a day. You might mop others
only at the end of the shift.
 Kitchen size
 Kitchen design
 Range and type of equipment
 Types of surfaces
 Number of staff
 Frequency of use

Hot tip
Make sure you're familiar with your particular organisation's cleaning schedule. Read
it and follow it. Click to the next screen to practice!

Can you follow the cleaning schedule?

You've just got a job as shift kitchen attendant at Sandpiper Bar & Grill.

Cleaning schedule

Cleaning Schedule for Sandpiper Bar & Grill

Equipment Frequency Cleaning method Cleaning product Standard Person
or area and equipment responsible
Wall tiles Fortnightly Brush surface well Water, all- No visible Shift kitchen
above pot and wipe clean. purpose cleaner, dirt or attendant
sink Rinse with hot stiff brush and soft streaks
water. polishing cloth

After every Clean with hot Sanitiser and hot Sanitised to Shift kitchen
service soapy water to water remove attendant
remove all food bacteria
particles then
sanitise.

Deep fryer Every Drain old oil, hot Hot water, No visible Morning grill
Wednesday water and de-greaser and stiff dirt or food cook
morning degreaser. Rinse brush particles.
and dry thoroughly. No
chemical
residue.
Canopy First Outside contractors Steam- cleaned Free from Moonshine
exhaust week of all grease Filters Pty.
filters every and dirt Ltd.
month

21
What do you clean?
It's your responsibility to clean and sanitise the kitchen premises. What kitchen surfaces,
food preparation areas and storage areas do you need to clean?
You have 30 seconds to list as many as you can.

As you can see, there are a wide variety of surfaces, food preparation areas and storage
areas to look after. Let's go into the kitchen to find out what they are and how to clean
them.

Clean and sanitise the kitchen

You need to clean and sanitise your kitchen in a way that ensures the safety of food
prepared and served to your customers. Consult your organisation's cleaning schedule to
determine frequency of cleaning.
Walls

· Put away all food so it doesn't get splashed.

· Wipe from top to bottom with hot water and neutral detergent.
· If the wall is greasy, use a degreaser.
· If it's tiled, use hot water and bleach to kill bacteria in the grout.
· Pay attention to fingerprints, sauce splashes and waste splatters.
· Air dry.

Shelves and cupboards

· Remove contents well clear of cleaning area.

· Wipe with clean damp cloth/sponge to remove debris.
· Disassemble shelves. Wash in pot sink with hot water and neutral detergent or
degreaser. If you can't disassemble, saturate with the solution. Leave several minutes to
break down stains.
· Wipe to remove all stains from all surfaces. Rinse cloth/sponge as it gets dirty. If shelves
are mesh, use a stiff, long-haired brush to scrub all areas.
· Spray with sanitising solution and air dry.

Benches and working surfaces

Clean stainless surfaces throughout the day to prevent cross-contamination. Scrub and
de-lime once a week to prevent surface mineral deposits/film and to maintain its bright,
shiny condition.

· Remove all food.

· Wipe with a clean, damp cloth to remove food particles and splashes.
· Wash with hot water and detergent and wipe clean.
· Spray with sanitiser.
22
· Dry with clean cloth.
· Buff with stainless steel cleaner at the end of the day.

Fridges and freezers

· Remove contents and shelves.
· Use a lint-free cloth, hot water and suitable cleaner (dishwashing detergent, glass
cleaner, stainless steel cleaner, etc.) to remove smears from the exterior.
· Pay special attention to doors, seals, gaskets and frames.
· Use a less abrasive white scourer, hot water and neutral detergent to clean ice, food,
drink, chemical residue or mould from the inside and shelves.
· Do not use steel wool, caustic soap, abrasive cleaners, or bleach.
· Consult manufacturer's instructions if required to defrost the freezer or clean condensing
unit, fan blades or motor.

Store room
· Use what you've learned about cleaning floors, shelves and walls to keep store room
clean.
· Keep free of dirt, dust, rodents, leaks and spills.
· Organise space so you can easily unpack and fully check deliveries.
· Keep stock stacked neatly on shelves.
· Flatten unpacked cartons.

Cold room
· If it's accessible, clean the area around the compressor with a vacuum.
· Check the condensation drain isn't blocked.
· Keep floor and shelves clean as you've learned.
· Use hot water and neutral detergent. Never use caustic or abrasive cleaners.
· After washing, dry it thoroughly to prevent ice build-up.
· Consult manufacturer's instructions to clean cooling coils.

23
How do you clean floors correctly?

Step 1
Put wet floor signs in place to warn staff of the hazard.

Step 2
Sweep to remove surface dirt and debris.
Step 3
Fill bucket with hot water and floor cleaning detergent/degreaser. Put mop in and squeeze
out excess solution.

Step 4
Swing the mop in an S pattern either side of your body. Clean one section at a time without
missing spots. Don't forget under the benches!

Step 5
When it gets dirty, rinse the mop with fresh solution so you don't smear dirt over the floor.
Repeat Step 4.

Step 6
When you've cleaned visible dirt, replace the solution with a sanitising one. Repeat Steps
3 to 5.

Step 7
Mop with a dry mop to remove excess moisture and puddles.

Step 8
Rinse mop and bucket in clean hot water and sanitiser. Return equipment to storage area.

Step 9
Remove warning signs when floor has air dried.

24
How do you clean a microwave?
Food stuck on the inside of a microwave can get very dry and crusty. Ideally, remove all spills
immediately so this doesn't happen. If it does, follow seven simple steps to clean it.

Step 1
Use a clean, damp sponge to remove crumbs and spills from the interior.

Step 2
Fill a microwave safe bowl with two cups of water and place it in the microwave. If your
microwave has an unpleasant odour, add a half cup lemon juice to the water.

Step 3
Heat the water in the microwave until it boils and steams (about three minutes). Keep the
bowl in the microwave for about five minutes to allow the steam to soften and loosen stuck
food.

Step 4
Carefully remove the bowl of water and the glass tray.
Step 5
Wash the tray in hot water and neutral dishwashing detergent. Place it in a safe place to
dry.

Step 6
Use a damp cloth to wipe the inside of the microwave. Then, put the tray back in.
Step 7
Spray the outside of the oven with an all-purpose cleaner and wipe clean with a damp
cloth.

What are kitchens made of?

Luckily for you, food preparation and storage areas are purposefully constructed using
surfaces/finishes that make cleaning easier and reduce the areas where bacteria can live!

Walls
Non-porous surface of sealed brickwork, painted finish, smooth concrete or smooth
undamaged ceramic tiles.

Floors
Non-porous surface of non-slip sealed concrete, quarry or ceramic tiles. Where the floor
edge meets the wall, a curved skirting prevents food build-up.

Shelves

25
Non-porous food grade plastic, stainless steel or wire mesh.

Working surfaces
Durable, non-porous surfaces such as stainless steel, marble, laminate, etc.
In a Nutshell
You clean various areas and surfaces in different ways. You choose methods, cleaning
agents and equipment based on the type of area, surface and stain.
Remember, clean surfaces that come into direct contact with food with mild
chemicals. Then, rinse them with water. This prevents chemical residue from
contaminating the food. Where appropriate, spray the surface with sanitiser after
cleaning to further reduce bacteria levels.

How do you clean areas of animal and pest waste?

What is the number one thing for cleaning urine, droppings and larvae? Bleach. And lots
of it!

Step 1
Put on rubber, neoprene or nitrile gloves and any other protective clothing that won't be
affected by bleach.

Step 2
Completely clear the area. Throw away all contaminated food. Set aside all contaminated
equipment.

Step 3
Mix equal parts bleach and water in a spray bottle.
Step 4
Spray the urine, droppings, larvae and entire area until saturated. Let soak for at least five
minutes.

Step 5
Use paper towels to pick them up.
Step 6
Place dirty paper towels in a plastic bag, tie securely and dispose of as per your
organisation's procedures.

Step 7
Wipe the area clean with more paper towels. Dispose of them as in Step 6.

Step 8
Sanitise all surfaces including floors, shelves, working surfaces, etc. Rinse thoroughly.

Step 9
Sanitise all equipment you've set aside as per manufacturer's instructions.

26
Step 10
Wash your hands.

27
 Note….
· Discard all mop heads, sponges, cloths you've used. They're contaminated and you
can't use them again.
· Do not sweep or vacuum droppings. Doing so releases fine particles into the air
which carry harmful bacteria.
· Report the infestation immediately so pest prevention and control can be
implemented. Click to the next screen to find out more.

How do you identify and report infestation?

Find out what the reporting mechanisms are in your establishment. Procedures vary. In most
cases, you should inform your supervisor when you spot any evidence of infestation.
Mice and rats

· Rat droppings (1 cm long and rod-shaped like a pellet)

· Mouse droppings (3 to 7 mm and spindle-shaped like a grain of rice)
· Nests
· Shredded paper
· Tracks
· Fresh gnawing or chewing marks
· Live rodents

Cockroaches
· Droppings (size of a straight pin head)
· Live or dead roaches
· Cast skins
· Egg capsules (like a brown medicine capsule)

Ants
Ants don't really leave droppings. The most obvious evidence is the ants themselves. They'll
march around the kitchen in lines or swarm around food.

Flies
· Clusters of eggs (small, white, oval-shaped)
· Maggots (small, worm-like larval flies)
· Numerous flies

28
How do you prevent infestation?
If you don't sort and dispose of kitchen waste and dirty linen appropriately, your premises will
become an ideal breeding ground for pests, vermin and dangerous bacteria. One way to
prevent infestation is to promptly dispose of your kitchen waste.

 Animal fat
 Out-of-date ingredients
 Broken serviceware
 Cooking oils
 Food waste/scraps
 Ghee
 Grease
 Hazardous substances

When should you remove waste?

As soon as possible! There are many important reasons to sort and dispose of kitchen waste
promptly.

 To avoid cross-contamination with food stocks.

 To remove unpleasant odours.
 To reduce customer and staff exposure to harmful bacteria.
 To keep kitchen free of clutter and debris.
 To maintain the positive image of the restaurant.

How do you sort and dispose of kitchen waste?

Another good reason to sort and promptly dispose of kitchen waste is to avoid cross-
contamination with food stocks.
General waste
This is non-hazardous waste that goes into the general rubbish: unrecyclable packaging,
food scraps, etc. Unfortunately, most food waste is considered general waste.

You can reduce general waste through choosing products with no (or limited) packaging. You
can reduce food waste through better stock control, more efficient production techniques,
better forecasting of sales, and effective management.

However, there will always be leftovers! What exactly do you do with them?

Food waste
Food waste is the biggest single source of waste in hospitality, making up 40 to 50% of the
total. It usually goes directly to landfill, as very few businesses can recycle this much waste
effectively.

Place food scraps and out-of-date ingredients directly into the general rubbish. But be
careful! Food waste becomes hazardous if you don't dispose of it promptly and properly.
Don't allow it to come into contact with 'safe' food and contaminate it with bacteria.

29
Try to recycle food waste if you can.

Recyclables

Sort these recyclables and place them in their designated bins. Remember to rinse them
out first if necessary.

 Fruit and vegetable matter (You can recycle some food in a workplace
compost bin or worm farm.)
 Glass bottles and jars
 Plastics
 Paper and cardboard
 Tin or aluminium containers
 Cooking oils, animal fat, ghee, and grease (Establishments usually get contractors
to collect these, treat them and turn them into feedstock additives, low grade
industrial soaps, eco-friendly fuel, etc.)

Hazardous waste
This waste poses threats to individuals, public health and the environment.
Here are the most common forms of hazardous waste in kitchens.
 Cleaning agents/chemicals
 Spoiled food
 Cooking oils, animal fat, ghee, and grease
 Broken serviceware
 Biochemical waste

Note….

In section 4, you'll learn more about how to dispose of hazardous substances. You'll
also practise sorting and disposing of all kitchen waste to reduce your organisation's
environmental impact. For now, let's learn how to sort and remove linen.

How do you sort and remove soiled linen?

Kitchen waste isn't the only thing you need to sort and remove! Every organisation has
different procedures for handling dirty linen. The exact procedure depends on whether you
use an on-site laundry or external linen service.
30
Whichever is the case, you need to correctly separate it.

31
During service, remove soiled linen and place it in a pre-designated area: a trolley, bag, bin
or container. Your workplace should provide these for different types of linen and soiling as
follows.

· Keep kitchen linen (such as tea towels, aprons and uniforms) separate from dining room
linen like napkins, serving cloths and tablecloths. Grease and food residue from the
kitchen can stain dining room linen.
· Keep very wet or badly stained linen separate from lightly soiled linen.

· Keep cleaning cloths and any other linen contaminated with hazardous waste (blood,
vomit, chemicals, etc.) separate from other linen.

How do you recognise a chemical accident?

Jamie was mixing a cleaning solution at the sink when he knocked over the bottle of bleach.
It hit the floor. Bleach splashed onto the food and equipment on the bench as well as into his
eyes. The contents of the whole bottle emptied onto the floor.

This is a chemical accident. Jamie has accidentally released a large quantity of hazardous
substance in his workplace.

It can easily happen to anyone. No matter how careful they are. What safety procedures
should you follow if this happens in your kitchen?

What should you do in the event of a chemical accident?

The kitchen team flew into action to deal with the accident.

I immediately isolated the hazard by placing signage around the spill. Then, I got busy
cleaning up the spill itself using appropriate Personal Protective Equipment (PPE).

I immediately disposed of the contaminated food to avoid any risk. Then, I treated the food
preparation area and equipment.

I immediately started first aid. I held her eyes open and flushed them out with fresh running
water, constantly lifting her upper and lower lids.

How did the team know what to do?

Springing into action!

How did the team know exactly how to clean up the chemical? How did they know what PPE
to use? How did they know exactly what first aid to perform on Jamie? Click to the next
screen to find out.

32
How do you know what to do?

Knowing the safety procedures to follow in the event of a chemical accident is as simple as
following the Safety Data Sheets (SDS) or the Material Safety Data Sheets (MSDS). These
should always be close at hand in the event of an accident.
What information do these important documents contain?

Identification of Health hazard Precautions for use Safe handling

chemicals information and first information including
aid PPE (Personal
Protective
Equipment).

What do I do if chemical contact occurs?

If contact with a caustic chemical occurs, immediately refer to the information found on the
SDS or MSDS.
If the chemical is swallowed
· DO NOT induce vomiting.
· Observe the patient carefully.
· Never give liquid to a person showing signs of being sleepy or with reduced
awareness.
· Give water or milk to rinse out mouth. Then provide liquid slowly and as much as the
casualty can comfortably drink.
· Seek medical advice.

If the chemical comes in contact with eyes

· Immediately hold the eyes open and wash with fresh running water.
· Make sure that you flush under the eyelids by occasionally lifting upper and lower lids.
· If pain persists or recurs, seek medical attention.

If the chemical comes in contact with the skin

· Immediately remove all contaminated clothing (including footwear) after rinsing with
water.
· Wash affected areas thoroughly with water and soap, if available.
· Wash abraded and broken skin carefully and thoroughly.
· Seek medical attention in event of irritation.

If fumes or combustion products are inhaled

· Remove patient to fresh air.
· Lay patient down. Keep warm and rested.
· If breathing is shallow or has stopped, ensure clear airway and apply resuscitation.
· Transport to hospital or doctor.

33
 Hot tip
Keep a list of emergency numbers near the phone, in case of an accident.

· Closest emergency hospital

· Local doctor
· Ambulance
· 24 hour emergency clinics
· Poisons information hotline

End of section
You have reached the end of section 3.

Click to the next section to continue.

34
 Section 4:

4 Work safely and reduce

negative environmental impacts
In this section, you will learn how to use cleaning agents, chemicals and cleaning
equipment safely and use personal protective equipment and safe manual handling
techniques. You'll also learn how to reduce your workplace's environmental impact
through efficient use of resources, and by using recycling and waste disposal
techniques.

What cleaning equipment do you use?

Think about the many cleaning tasks you do at home and work.

Besides cleaning agents and chemicals, what minor equipment and consumables do
you use?
You have 30 seconds to list as many cleaning items as you can.

You have 30 seconds to list as many cleaning items as you can.

How many did you think of? Compare your list to ours.

· Cloths/swabs

· Sponges

· Scourers

· Brooms, brushes and dustpans

· Buckets

· Mops

· Rubber/disposable gloves

· Bin liners

· Waste sink for mops

35
How do you use minor cleaning equipment safely?
This kind of equipment isn't particularly dangerous (unless you fail to use or maintain it
properly). When in doubt, follow the manufacturer's instructions and your establishment's
procedures for safely using, maintaining and disposing of minor cleaning equipment and
consumables.

Use the right cloth on the right surfaces to prevent cross-contamination. Make sure you clean
and dry equipment before storage, for the same reason. Dirty, wet equipment breeds bacteria
and contaminates surfaces.

Many establishments use colour-coded cleaning cloths/swabs to reduce the risk of

bacterial cross-contamination. Green is for cleaning benches and working surfaces, red
for toilets, and blue for general cleaning, for example. What's the system in your
workplace or training environment?

Clean mops, sponges, cloths, scourers and rubber gloves in disinfectant/deodoriser and hot
(77 °C) water. Then rinse them with water and hang them where they can dry.

Some waste sinks for mops are positioned on the floor. This is easier and safer to use for
filling buckets than an elevated sink. It's better hygiene to pour dirty water down this drain
than down the kitchen sink. The mop sink may also have a wide rack for resting the mops
and buckets on, so they can drain and dry properly.
Brush or wipe down brooms, brushes, dustpans and buckets after

use Properly dispose of used disposable gloves and bin

Hot tip
Check minor equipment regularly. Replace it if it's broken, chipped or worn out. Don't
throw it away. You may need to show it to your supervisor to get a new one.

liners.

How do you use major cleaning equipment safely?

You use three main pieces of major electrical cleaning equipment in commercial kitchens.

· Dishwashers
· Floor scrubbers/polishers
· Pressurised steam/water cleaners

36
We'll learn more about each piece of equipment over the next few screens.

37
Dishwashers
What's their function? What do you use them for?
As you learned in section 1, you use commercial dishwashers to clean kitchen equipment
such as dishes, containers, crockery, cutlery, cooking utensils and glassware.

Did you also know that dishwashers are handy for cleaning other items like exhaust filters,
mesh in chimney extractors, oven trays? The high water temperatures easily cut through
grease.

What are their features? How do they work?

Dishwashers come in all shapes and sizes. Your organisation's selection depends on how
much serviceware and cooking equipment needs cleaning. Dishwashers operate on a timed
wash, flush and rinse cycle with high water temperatures required for sanitising. They contain
built-in dispensing pumps for detergent, rinse agents and sanitiser.

How do you assemble and operate them?

Follow the manufacturer's instructions for assembly and operation. Always use the
recommended detergents. At the end of service, wipe out the dishwasher, empty/clean the
filters, and drain the pipes or clear the hoses.

Floor scrubbers/polishers
What's their function? What do you use them for?
You use electric floor scrubbers/polishers to clean, scrub, polish, wax and buff a wide
variety of hard floor surfaces such as tile, concrete, vinyl, wood, marble, slate and
ceramic.

What are their features? How do they work?

A scrubber replaces hand mopping with a simultaneous release of water and detergent. It
scrubs the floor with a brush and then picks up the dirty water with a squeegee fitted with a
vacuum.

Polishing machines are available in three speeds to achieve different results for different
surface types. They have various attachments to finish off the job with a shine!

How do you assemble and operate them?

Be careful with polishers. They shine up your floors, but can also burn or melt their surface.
Keep the polisher moving over the floor when it's operating, to prevent this from happening.
Also keep your hands, feet and clothing away from any moving parts.

All floor scrubbers/polishers are different. If you're unsure about how to assemble, operate
and disassemble your organisation's particular model, speak to your supervisor or refer to
manufacturer's instructions.

38
Pressurised steam/water cleaners
What's their function? What do you use them for?
Pressurised steam/water cleaners are used to quickly remove stains and marks from a
variety of surfaces using a high powered stream of water. Use this machine when you
can't reach the problem area, can't get the stain off by hand, or need to work fast.

What are their features? How do they work?

There are two types of pressure washers: electric and petrol/diesel. They both have a wide
range of attachments and are available for hot and cold water use. (Generally, hot water
works better than cold.)

How do you assemble and operate them?

Refer to manufacturers' instructions for specific information on how to assemble, operate and
disassemble the equipment as well as when to use each attachment.

Don't operate pressurised steamers in the following situations.

· The surface is painted or sealed.

· The surface is cracked or chipped.
· The building isn't properly sealed.
· The water could damage electrical equipment or wiring.

Play it safe
Remember to place 'CAUTION, wet floor' signs wherever floors are wet enough to become
slippery.

Also, use correct manual handling techniques when lifting awkward cleaning equipment or
moving heavy items out of the way so you can clean under them.

What's manual handling?

Manual handling includes bending, lifting, carrying, lowering, pushing, or pulling. These are
actions we do every day when cleaning commercial kitchens.

In general, when you're pushing/pulling vacuums, floor scrubbers, polishers and steam
cleaners, maintain good footing and keep a firm grip on the handles at all times. Protect your
back by avoiding twisting and by keeping your abdominal muscles firm. Take breaks from this
repetitive action if you're cleaning a large space.

You may also need to lift and carry awkward cleaning equipment or move heavy kitchen
items around the premises so you can clean under them.

Hot tip
Ensure you receive correct manual handling training for the specific task you're
doing. If in doubt, seek advice or get help.

39
Safe manual handling techniques
Nick is a new employee at Sandpiper Bar & Grill. He's been asked to clean and
reorganise the store room. To do so, he needs to lift some heavy boxes. Can you guide
him through the steps and help him avoid an injury?

Step 1
Take a balanced stance with your feet about a shoulder-width apart. One foot can be behind
the object and the other next to it.

Step 2
Don't bend! Squat down to lift the object, but keep your heels off the floor. Get as close to
the object as you can. Keep the heaviest side of the load next to your body. If a close
approach to the load isn't possible, try to slide it towards your body before attempting to
lift it.

Step 3
Use your palms (not just your fingers) to get a secure grip on the load. Make sure you'll be
able to maintain a hold on the object while you're carrying it, so you don't have to switch your
grip later.

Step 4
Lift gradually (without jerking) using your leg, abdominal and buttock muscles, while
keeping the load as close to you as possible. Keep your chin tucked in so as to keep a
relatively straight back and neck line. Avoid twisting your back or leaning sideways,
especially while the back is bent.

Step 5
Once you're standing, change directions by pointing your feet in the direction you want to go
and turning your whole body. Avoid twisting at your waist while carrying a load.

Step 6
When you put a load down, use these same guidelines in reverse. If precise positioning of
the load is necessary, put it down first. Then slide it into the desired position.

Note…

Don't lift or handle more than you can easily manage. There is a difference
between what people can lift and what they can safely lift. If in doubt, seek advice
or get help.

40
Why use correct personal protective equipment (PPE)?
It's important to be responsible for your own personal protection by using appropriate PPE
when cleaning equipment and premises. What can happen if you don't?

 Cleaning chemicals splashed up into my face.

 I was picking up broken glass.
 I was cleaning in an enclosed area. The fumes were so strong that I passed out and
broke a rib on the bench.
 I worked with electrical floor cleaning machinery for many years. I didn't realise what
all that noise would do to me!
 I was moving boxes to sweep under them when one of them fell on my foot. I was
wearing open-toed sandals. I know I shouldn't do that....
 I got bleach all over my new shirt. Now it's ruined!
Note…

Injuries like these are painful for you and costly for your establishment. Let's learn
how you can avoid them over the next couple of screens.

Choose the right PPE

It's surprising how many employees get injured every year in Australia: just because they
didn't wear their personal protective equipment. Employers spend big money on making
PPE available, but it's up to you to use it.

Don't become a statistic. Look after your own safety by taking a couple of extra minutes to
put on the correct PPE.

First, choose the right PPE for the work you're undertaking. Check the HAZCHEM labels on
your cleaning chemicals and follow manufacturer's instructions as well as your restaurant's
procedures to make sure you comply.

Then, choose the right PPE for the work area you're cleaning. Watch for mandatory signage
to help you. Let's look at this next.

41
What PPE should you use?
Look for mandatory signage with white pictures on a blue circular background to remind you
of the PPE you must use while cleaning.

 Use goggles or glasses if you're cleaning with caustic chemicals.

 Use rubber or reusable gloves if you're cleaning with caustic chemicals, cleaning up
broken glass or handling waste.
 You may need a disposable face mask or half face mask respirator if you're cleaning
with chemicals or working in areas that have toxic fumes.
 Use protective clothing such as rubber aprons or overalls as required to protect your
own clothing or skin.
 Use enclosed footwear with non-slip soles when cleaning.
 Use hearing protection such as earplugs or earmuffs to protect your ears when using
vacuum cleaners or floor polishers for extended periods of time.

Use energy efficiently

As you learned earlier, hazardous chemicals used in cleaning commercial kitchens and
equipment can have negative environmental impacts. You learned to be careful with their
use and disposal.

Likewise, you need to be careful about how you use energy in your kitchen. Doing so can
save lots of energy and money!

What is GreenPower?
GreenPower is a government accreditation program for the use of renewable energy.
Renewable energy comes from sources such as wind power, solar, biomass or mini hydro.
Purchase GreenPower or Greenhouse friendly accredited electricity. For more information
refer to www.greenpower.gov.au.
Source http://www.newcastle.nsw.gov.aul Accessed 17/09/12

How can we use water efficiently?

What's your kitchen's daily water consumption in litres? Divide it by the number of meals you
prepare. This gives you the number of litres it takes to prepare each meal.

Benchmarks for water usage in kitchens

Rating Water usage (litres per food item or meals prepared)

Good Less than 35 L

Fair 35 to 45 L

Poor More than 45 L

42
43
On the next screen we'll take a look at how you can improve the water rating of your
organization.

Source: Figures from Brisbane City Council fact sheet 2 'Commercial Kitchens' www.bfisbane.q1d.gov.au

How can I improve my organisation's water rating?

Amenities
Water use in public and staff toilets, showers and basins can account for 15 to 40 % of your
organisation's water usage.

· Use dual flush toilets to save up to eight litres per flush compared to single flush.
· Use grey water to flush toilets and urinals.
· Replace showerheads, kitchen taps, hand basins and pre-rinse spray guns with low flow,
water efficient varieties.
· Install pedal, sensor operated, or spring loaded taps which ensure water shuts off
immediately when the tap isn't in use.

Leaks
Leaks can waste up to 31 000 L a year. That's enough to fill more than half a domestic
swimming pool! Detect leaks by turning off all water-using processes and checking your
water meter to see if it's running.

Check toilets, taps, piping joints, pump seals, hose nozzles, shut off valves and cooling
systems for leaks as part of your regular maintenance procedure.

Dishwasher
Dishwashers make life easier and are much quicker than hand washing dishes in a busy
establishment. There are smart, efficient ways to use them.

· Use economy wash where possible.

· Only turn the dishwasher on if it's full.
· If there are only a few dishes at the end of the shift, hand-wash them using low levels of
water (with the plug in!).

Floor cleaning
Never hose out a kitchen floor to clean it. Use a mop and bucket instead, but remember that
isn't your only floor cleaning option. Sometimes a broom, steam mop, or energy approved
vacuum might be more efficient.

If you use a mop, think about what you could do with the dirty water instead of pouring it
down the drain (water plants, etc.).

44
Ice machines

 Typical air cooled machines use 10 times less water per day than water cooled
machines. Swap over!
 Consider recirculating cooling water for water cooled ice machines
 Adjust machine to make only the amount of ice you need.
 If possible, adjust to dispense only the amount of ice required.

Teamwork!
To create a safe and sustainable environment, be unified and solve problems as a team.
Talk about water-saving ideas. Turn off taps when not in use. Check for and report leaks.
Source http://www.sawatercom.au accessed 17/09/12

What is hazardous waste?

As you learned in section 3, some kitchen waste is hazardous. It can injure you or the
environment. Follow organisational procedures to safely dispose of it.
Spoiled food
Comply with government regulations when disposing of perished or contaminated food
which is past the use-by date. There may be certain conditions for disposal including
using special waste bins or containers. Remember to complete stock spoilage or
shrinkage reports before disposal.

B iochem ica l was te

Your restaurant will usually have a biochemical waste container for disposing of blood,
vomit, urine, and faeces (as well as strict clean-up procedures)!

Take particular care if you find a syringe. A needle stick injury can infect you or others with
harmful viruses such as HIV and hepatitis. Never put a used syringe in the toilet, drain or
general waste.

Cooking oils, animal fat, etc.

Cooking oils, animal fat, ghee, and grease can also be hazardous. Never put them down the
drain or in the general rubbish. They're a hazard to soil and waterways. Not only that, they'll
clog your pipes! Put them in a designated bin for the contractor to collect.

Broken serviceware
As you learned in section 2, you must safely wrap and dispose of broken glass, dishes and
crockery so it doesn't poke through plastic rubbish bags and injure someone.

Cleaning agents/chemicals
You should properly dispose of all obsolete cleaning agents and chemicals according to
the SDS or MSDS. If you dispose of them incorrectly, you can cause pollution and
contamination of local waterways. Also, ammonia or chlorine are irritants and hazardous to
humans, animals and plants.

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What are hazardous substances?

Hazardous substances must carry warning labels regarding the level and type of danger.
These are called HAZCHEM labels.

The Commonwealth WHS legislation brings labelling into line with an international system of
chemical classification, labelling and safety information documents.

Symbols, signal words, safety statements on labels and SDS and MSDS provide warning
information to staff and customers alike.

The signal word 'Danger' is more severe than 'Warning'.

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 In a Nutshell
These prominent symbols are the easiest way to warn you to handle and dispose of
the substance or article with care. Click to the next screen to learn more about how
to safely handle and remove general waste as well as dangerous goods and
hazardous substances.

How do you safely handle and remove waste?

Hazardous waste/substances
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  Read and follow the manufacturer's instructions, SDS or MSDS.
 Adhere to warning signage on the product or container.
 Use protective equipment and clothing (storage bags, suitable clothing, enclosed
footwear, disposable face masks and gloves, etc.).
 Look for any hazard symbols (HAZCHEM codes) or wording on items to help you
identify types of hazards.
 Follow organisational procedures for handling, transport, storage and disposal.
 Get the necessary training.

General waste
 Use gloves and tongs when handling waste.
 Always wash your hands after handling or disposing of any type of waste material.
 Use bin bags and tie them securely prior to transferring waste to the dumpmaster or
general waste bin.
 Never let bins overflow. This makes your job of disposal harder and creates unsanitary
conditions.
 Keep bins and bin lids clean and closed. A dirty bin is unhygienic and can attract
unwanted pests such as rats, mice and cockroaches. It may also lead to the breeding
of harmful bacteria.

End of section
You have reached the end of section 4

Click to the next screen to view the unit summary.

Summary
Remember, the way you clean and sanitise kitchen equipment, serviceware, utensils and
premises has a powerful impact on your business, the environment and customers.

Their health and safety is in your (clean!) hands.

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Glossary
Word Meaning
Descaling Removing mineral deposits that build up on surfaces over a period of time.
Foodborne Illnesses caused by the consumption of contaminated food. Also known as
illnesses foodborne disease or food poisoning.
Grey water Waste water generated from activities such as dishwashing, laundry and
showering that can be recycled and treated on site for uses such as
watering gardens and flushing toilets.
Impervious Solid smooth surface containing no access for bacteria to live or liquids to
penetrate.

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