Professional Documents
Culture Documents
and utensils
D1.HRS.CL1.03
Trainee Manual
Clean and maintain
kitchen equipment and
utensils
D1.HRS.CL1.03
Trainee Manual
Project Base
Acknowledgements
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on ―Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions‖.
This publication is supported by Australian Aid through the ASEAN-Australia Development
Cooperation Program Phase II (AADCP II)
Copyright: Association of Southeast Asian Nations (ASEAN) 2012
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE
are not responsible for any injury, loss or damage as a result of material included or omitted from this
course. Information in this module is current at the time of publication. Time of publication is indicated
in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Clean_&_maintain_kitchen_equipment_&_utensils_Final.docx
Table of Contents
Unit descriptor................................................................................................................... 3
Glossary ........................................................................................................................... 7
Element 3: Perform basic maintenance on kitchen equipment, utensils and premises .... 73
Recommended reading................................................................................................... 93
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Trainee Manual
Clean and maintain kitchen equipment and utensils
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Trainee Manual
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Introduction to trainee manual
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Trainee Manual 1
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Introduction to trainee manual
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading ‗Unit
Descriptor‘. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into ‗Elements‘ and
‗Performance Criteria‖. An element is a description of one aspect of what has to be
achieved in the workplace. The ‗Performance Criteria‘ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them ‗nominal‘ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
‗Assessment Matrix‘. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including ‗Observation Checklist‘ and ‗Third Party Statement‘.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Unit descriptor
Unit descriptor
Clean and maintain kitchen equipment and utensils
This unit deals with the skills and knowledge required to Clean and maintain kitchen
equipment and utensils in a range of settings within the hotel and travel industries
workplace context.
Unit Code:
D1.HRS.CL1.03
Nominal Hours:
20 hours
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Unit descriptor
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
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Assessment matrix
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Glossary
Glossary
Term Explanation
Cloth that is used just for cleaning. Not to be used for food
Cleaning cloth
production.
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Glossary
Term Explanation
Surfactant Enables water to mix with oil and remove it from surfaces
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Element 1: Clean kitchen premises
Element 1:
Clean kitchen premises
1.1 Identify the areas that may require cleaning in
a kitchen premises environment and the
frequency of cleaning for each identified area
Introduction
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:
When EVERYTHING is to be cleaned
How it is to be clean
Who is to clean
How often everything will be cleaned
What chemicals and equipment are to be used when
cleaning
Advice on OH&S equipment to be used when using
cleaning chemicals.
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Workbenches
These are the areas that will be cleaned the most.
Cleaned after every change of job.
Process of cleaning will be:
Remove any materials that are visible
Wash with hot water with detergent
Hot water is to soften any fats and the detergent will help remove the fats
Scour with cloth or fibrous material to break up debris that is adhered to surface
Rinse with hot water
Allow surface to air dry
Apply sanitiser and use to manufacturers‘ instruction on MSDS sheet.
Some sanitisers are allowed to dissipate in the air others will need to be left for a period of
time (usually 5 minutes) and then they are wiped off with clean paper hand towel.
Utensils
Cooks knives
Chopping boards
Stainless steel bowls
Pots
Pans
Plates
Platters.
Any utensil that you use in the preparation of raw and cooked foods need to be washed
sanitised and dried before use continue working with them in the kitchen.
Especially important if you are working with high protein, high risk foods such as meats
dairy products, seafood, cooked pasta, cooked rice.
Working with dry ingredients like flour, sugar and other low moisture ingredients this level
of cleaning is not so important.
Floors
These will need to be cleaned on a daily basis. Basic cleaning will be sweeping once or
twice a day.
Floors in food production will have to be cleaned more regularly.
Modern kitchen will drainage systems in the floor so that when it is swept of visible matter
it can be scrubbed with hot water and detergent then rinsed with hot water and then
excess water can easily be squeegeed into the drain.
Using too much water may cause difficulties in removing said water.
Floors may need to be cleaned 4-5 times a day or as needed due to spillages.
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Element 1: Clean kitchen premises
Storage areas
These also need to be cleaned on a daily basis.
Cool storage - refrigeration (walk in, free standing)
Walk in cool rooms will need to be cleaned and tidied on a daily basis and the floor
washed at least once a day with hot water and detergent.
Free standing refrigeration will need to be monitored and the internal floor will need to be
cleaned regularly. It is a good idea to clean daily.
Freezer Storage
This area is more difficult to clean as any spills will be of a hard nature unless there is a
spillage of badly wrapped liquids before it has had a chance to harden.
To clean freezers:
All stock needs to be removed
Allow air to come to room temperature
Then proceed as normal cleaning with water and detergent.
When surfaces are dry then freezer needs to be turned on and when correct temperature
is reached then frozen foods can then placed back into the freezer.
Garbage bins and Garbage storage areas
Garbage bins in the kitchen.
Modern practice is to have plastic liners in the bins to cut down on the need to wash bins
every time they are emptied. Garbage bins still need to be cleaned on a daily basis and
allowed to air dry before being used again the next day.
Air drying is best achieved by leaving them turned upside down after washing with air
allowed to flow under the top of the bin.
When dry internally they can then be stood back onto their base and relined with clean
plastic liner, lid replaced and it is ready for the next
service period.
Sinks and Drains
Sinks need to be cleaned on an ongoing basis.
Australian standards state that 4 types of sinks need to
be installed in modern kitchens.
Hand washing sinks
Food washing sinks
General purpose cleaning sinks
Floor washing sink which is normally situated away from food preparation areas.
These should be cleaned as used. Final cleaning at the end of the day they should be
sanitised and dried.
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Drains
Drains will need to have their covers removed and then washed and sanitised. The covers
will need to have any trapped debris removed before cleaning. If drains are cleaned on
regular basis there is no need to dry them. They will air dry.
Walls of Food production areas
These will need to be cleaned as needed and cleaned on a weekly or fortnightly basis as
stated in FSP. Nominal height in Australia is 2100mm from the floor.
Higher than this can be cleaned on a 3 month cycle or as needed.
Staff Change rooms
While this is not as higher priority as the food production area it is still an area that needs
to be checked and cleaned regularly, daily.
Staff might leave food there and if there is not a lot of traffic there will eventually be an
infestation of pests of some type.
Smells tend to build up in these areas from soiled clothing and these issues need to be
addressed.
Garbage Storage areas
This is the area where all garbage is collected from within the establishment and it is
brought to a specific location before it is sorted, recycled and disposed of by the
establishment.
Types of garbage
Compostable landfill
Paper products that can be recycled
Plastic containers, recyclable and non recyclable
Glass
Oil waste, not allowed to put down the drains
Metals, broken equipment, aluminium containers.
Each of these should have their own areas in the garbage storage areas and need to be
kept clean and secure.
The ground or floor area will need to be kept clean, spills cleaned up as they happen.
If garbage is allowed to collect on the floor or ground and it is not cleaned it is like to
attract pests and rodents.
So cleaning in garbage storage areas is vitally important.
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Garbage receptacles
Nearly all cleaning tasks will require you to gather and dispose of debris, rubbish, waste
etc so most cleaning tasks will necessitate the use of some form of waste receptacle.
A receptacle maybe:
A solid item such as a bin
A disposable plastic bag
A bin liner placed inside a garbage receptacle that is built into a cleaning trolley.
Any ‗bin‘ or receptacle needs to be cleaned on a regular basis so as to maintain the
‗clean‘ image that every business wants to project. Just because you have bins does not
mean you do not have to keep them clean.
Electrically-powered equipment
The majority of businesses use either industrial or commercial cleaning equipment, but
the use of domestic items is also common.
Industrial or commercial items have stronger motors, larger capacities, are more sturdily
built.
Vacuum cleaners
Whatever the shape, size or style of vacuum cleaners, their job is to suck up dirt off floor
surfaces and drapes.
Vacuum cleaners are available in wet or dry types.
Dry vacuum cleaners can only be used on dry surfaces and to suck up dry material and
not liquids. Wet vacuum cleaners are designed to suck up liquid spills and can be used for
wet cleaning of carpets.
Double-check that the vacuum cleaner you intend using is designated as a ‗wet‘ vacuum
cleaner before using it on liquids: some vacuum cleaners are dual-purpose and can be
used on wet or dry surfaces
‗Back pack‘ vacuum cleaners are used in many situations where it would be difficult or
time-consuming to use a machine that is pulled along the floor – such as when vacuuming
between tables and chairs. A backpack style cleaner also reduces tripping hazards
(although the cord still presents a hazard unless a battery-powered unit is being used).
Some companies prefer vacuum cleaners as extractors, especially for wet areas.
Scrubbing machines
Scrubbing machines can be used to remove debris from hard surfaces (such as tiles, or
concrete), sealed floors, and carpet.
Many are integrated with a sweeper which can save time when using the machine by also
cleaning up the scrubbed off material.
Scrubbing machines in kitchens tend not to be efficient in cleaning under benches and
fixed ovens and stovetops.
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Hygiene regulations
Health laws require management to supply sufficient garbage receptacles to cater for
whatever garbage is produced.
If the rubbish is scattered all around the existing bins, and it is flowing over the tops of
bins, it is deemed that there are insufficient bins.
The garbage area must also be kept in a tidy condition as well as clean.
The idea of keeping the garbage area tidy is to try to minimise the potential of providing
harbourage for cats, mice, birds etc.
In general there is a requirement that garbage be stored in such a way as to minimise
contamination.
Consideration may be given to the use of garbage
‗cool rooms‘ where food refuse is stored under
refrigeration prior to removal from the premises. This
helps control odour problems and infestation by
rodents but this is not a legal requirement.
Remember that keeping things ‗clean‘ includes
keeping them ‗free from odour‘ and this is an especial
concern in relation to garbage areas, bins etc.
Local councils get many complaints form next door neighbours complaining about the
smell coming from the rubbish area of the food premises next door.
Frequency of disposal is very much an individual concern, and the use of commercial
companies to clear garbage may well be required.
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Attention should be paid to increasing garbage pick-ups during peak trading periods
where extra food rubbish is generated.
All garbage bins must be in ‗good condition‘ (that is, lids working properly, no damage that
allows leaks) and must be fitted with tight-fitting lids which must be kept in position so as
to provide protection against vermin gaining access to the rubbish.
Enterprise practices/procedures and environmental considerations
Recent sensitivity to environmental concerns has resulted in many premises modifying
their standard operating procedures in order to be more responsible in terms of waste
creation and disposal.
A central theme to the concept of responsible waste management has been to encourage
businesses to ‗Reuse, Reduce and Recycle‘.
‗Reuse‘ encourages the use of a product more than once before it is discarded. ‗Reduce‘
ask people to generate less waste by thinking more about what they buy and what they
use.
‗Recycle‘ suggests that products can be re-made into something else. Reuse and Reduce
fall outside the thrust of this Unit, but sorting and disposal of waste definitely embraces
‗recycling.
Current waste management practices may include the sorting of waste into the following
categories in order to facilitate recycling:
Paper, including cardboard and newspapers
Plastic, including soft drink (PET), milk, juice and cordial bottles
Glass, including bottles (clear, green and amber), jars and clear sauce bottles
Steel cans, including food cans and aerosol cans
Aluminium cans, including aluminium foil
Milk and fruit juice cartons.
As a general rule, items for recycling should be cleaned (washed or rinsed) and flattened
ready for collection.
Each category of recyclable waste should be stored in a separate container for ease of
pick-up, and to promote ease of processing.
It is fair to say that some establishments apply a high
level of environmental conscientiousness when it comes
to dealing with waste, and others do relatively little.
Premises should always check with their local council to
identify any local requirements that might apply.
It is often forgotten that garbage bins are required by
legislation to be cleaned, but it is true. They must be
regularly cleaned using brushes and utensils dedicated
solely to that task. This usually involves using some form
of degreaser to cut through the grease, and a deodorant
to control smells.
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Plastic garbage bags are a common method of keeping the bins themselves clean,
however bulk rubbish units (dumpers, for example) will need to be hosed out with hot
water and detergent.
Even where you use the bin liners, you cannot rely on them totally to keep the bin clean,
so some cleaning will have to be done.
If you use dumpers provided by an industrial cleaning company, the responsibility for
these dumpers remaining ‗clean‘ is yours – if the company supplying the dumpers won‘t
clean them, then you have this responsibility.
Also remember that food handlers are legally required to wash their hands after handling
rubbish.
Process of cleaning
Remove all visible waste from the area to be cleaned.
This is to make it easier to clean. Once you add water to an area then anything that is
there becomes redundant and will not be able to be used in the future.
Apply cleaning agent and allow it to work on
the area.
This may be just hot soapy water or a
cleaning chemical that needs to ‗sit‘ to give
time for its properties to be effective.
Remove the cleaning agent and restore area
to it correct condition.
In the kitchen this may require you to rinse
detergent off bench and allow to air dry
before adding the sanitiser.
All processes must have a start point and a finish point.
Then process must meet local food safety requirements as well as environmental
standards.
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# Item M T W Th F S S
3. Rubbish bins
4. Tidy fridge
5. Floor
6. Trolleys
8. Mechanical Equipment
9. Dishwasher
16. Storerooms
17. Ovens
20. Floors
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# Item M T W Th F S S
28. Walls
29. Fans
31. Lights
32. Ceilings
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RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
Students
Commercial dishwasher
Utensils, Remove soil, wash in hot water
―Powder 102‖, ―Rinse Aid
3. cutlery and After use and detergent and rinse in hot
163‖ to MSDS,
crockery water. Allow to air dry.
―panclean‖
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RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
Kitchen Attendants
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RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
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RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
Electrical
Wipe clean with dry cloth and ―Future‖, clean cloth or
26. switches, Daily
―Future‖ disposable cloth
Door Handles
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RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
Commercial dishwasher,
Remove filters and wash in
37. Filters Monthly ―Powder 103‖, ―Rinse
dishwasher.
Aid‖.
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# Item M T W T F M T W T F
Students
2. Stoves
Utensils, cutlery and
3.
crockery
4. Rubbish Bins
5. Tidy Fridge
6. Floor
7. Kitchen Trolley
Kitchen Attendants
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# Item M T W T F M T W T F
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Pressure washers
These need to be emptied (where applicable) by draining the item, dried externally and
then have the hoses either disconnected for storage (as per manufacturer‘s instructions)
or stored on the machine itself.
Dishwashers
Dishwashers should be cleaned in strict accordance with manufacturer‘s instructions.
These may include:
Clearing and removing filters – cleaning filters, cleaning filter reservoir
Wiping away all loose debris
Washing the inside of the machine with detergent, rinsing, sanitising and rinsing again
Removing and cleaning spray arms
Removing any visible food debris
Wiping the exterior of the machine – including runways to and from the machine
Cleaning and sanitising trays used in the machine for crockery and cutlery.
Storage of cleaning equipment
Generally, all cleaning equipment has a designated storage area.
Before equipment can be stored away, it should be checked to ensure it is clean and
ready to be reused as required.
It is important that equipment is stored in a clean condition and in the right location for a
number of reasons, some of which may include:
So that equipment can be quickly and conveniently located
So that equipment can be reused straight away
For stock take purposes
Away from food preparation areas.
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Storage of Chemicals
Chemicals are important within the kitchen environment. Chemical are not to be ingested
by the public in their food.
Storage of these chemicals in a safe environment is very important.
There is a need store chemical away from the food production area as part of your Food
Safety Plan (FSP).
Chemicals that you might find in kitchen environment are:
General detergent
Dishwasher detergent
Floor cleaner
Drain cleaner
Bleach
Oven cleaner
Grill cleaner
Sanitisers.
Storage of chemicals
The correct storage of chemicals is of the utmost importance. Storage areas must be
prepared with the appropriate drainage, safety equipment, fire sprinklers and the correct
firefighting equipment. They must also have good ventilation.
Access to these stores should be restricted only to staff who have received appropriate
OHS training in handling chemicals.
What are the general requirements?
Any undiluted chemicals remaining on your cleaning trolley or in your cleaning bucket
must be stored safely at the end of the shift/cleaning task.
House policies will determine whether these chemicals need to be stored in the chemicals
store or if they can be returned to the cleaning storeroom.
The following guidelines need to be considered when storing chemicals:
Keep in a storeroom away from other products – the room should be marked
‗dangerous goods‘, have necessary HAZCHEM signage, and restricted access
A register should be maintained to record items in accordance with legislated
requirements
The store room for chemicals must be well lit and ventilated
The room should only be used for storing chemicals
Heavy containers must be stored on lower shelves to avoid the need for lifting, and to
minimise the chance of spills
Keep containers well sealed and labelled
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Have MSDS and first aid directions posted in the area – together with first aid
resources to support possible treatment requirements
Keep away from a naked flame or excessive heat
Product usage charts should be close to the chemicals for easy and clear reference
purposes – including details relating to dilution, items that chemicals can be used on
Instructions for safe chemical handling must be posted – to provide instruction on
decanting chemicals
Necessary PPE should be present – gloves, aprons, respirators, gauntlets, hoses, etc
Never store chemicals or cleaning agents in food containers
Never store chemicals with food
Do not allow customers to come into contact with chemicals, or entry into the
chemicals storage area
Never mix chemicals together – some may explode
Ensure measuring devices for chemicals are not used for any other purpose.
How much is left?
When storing left-over chemicals it is a standard requirement that you check what
cleaning agents and chemicals remain in storage.
Where you believe you are running low you need to pass this on to your supervisor, the
manager/owner or the Purchasing Officer.
In some cases you may have to complete a requisition form to order replacement stock.
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If in eyes, hold eyelids apart and flush the eye continuously with running water.
Eye Continue flushing until advised to stop by a Poisons Information Centre on 13 11
26 (Australia Wide) or a doctor, or for at least 15 minutes.
If skin or hair contact occurs, remove contaminated clothing and flush skin and hair
Skin with running water. Continue flushing with water until advised to stop by a Poisons
Information Centre on 13 11 26 (Australia Wide) or a doctor.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
1.1 Supply a cleaning schedule for the kitchen where you work, identifying your
responsibilities as identified by that schedule
1.2. Supply a copy of a MSDS for one chemical used in the cleaning of equipment etc in
the kitchen where you work
1.3 Select one area in the kitchen and set out the cleaning requirements for that area
1.4. Supply a plan of action to augment any cleaning requirements outside the cleaning
schedule
1.6 Pick one cleaning chemical, state its intended use and supply a list of first aid
practices that will alleviate long term harm to people.
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Summary
Clean kitchen premises
Identify the areas that may require cleaning in a kitchen premises environment and the
frequency of cleaning for each identified area
All areas are to be cleaned on a regular basis. It is just not the areas that can be seen but also the
areas that are not easily observed.
Behind the stove
Under benches
Staff change room
On top of shelving above eye sight height
Bottom edges of workbenches.
A cleaning schedule needs to be developed for ALL areas within the enterprise and all areas and
equipment needs to be listed on that cleaning schedule.
Select appropriate cleaning utensils and chemicals
When cleaning kitchen equipment and kitchens utensils it is advantages to have the correct
cleaning utensils and cleaning equipment.
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Element 2: Clean and maintain kitchen equipment and utensils
Element 2:
Clean and maintain kitchen
equipment and utensils
2.1 Identify the equipment and utensils that may
require cleaning in a kitchen premises
environment and the frequency of cleaning for
each identified item
Introduction
The practical tasks involved in cleaning a kitchen and its equipment, utensils etc are not
appealing or attractive jobs but they are nonetheless work that must be approached with
the right attitude and done properly.
The general requirements are:
Follow manufacturer‘s instructions in relation to using chemicals on the equipment
Follow manufacturer‘s instructions when cleaning their equipment – all equipment will
have suggested cleaning techniques and recommended cleaning chemicals or
solutions
Pay attention to the job – take pride in the work and do it properly, fully and with due
attention to detail. Your failure to clean items correctly may give rise to an outbreak of
food poisoning that could kill someone
Don‘t cause any damage to anything being cleaned – this requires you to use the right
chemical for the right job, dilute as recommended by the manufacturer, and use the
correct cleaning equipment.
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Hazard type
Step Action/precautions required
(and rating)
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After equipment and utensils have been cleaned and sanitised, they must be stored or
stacked safely in the designated places.
This must be done so as to:
Maintain their cleanliness for future use
Make sure items are where they should be when required for use.
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Essentially, the surface to be cleaned and the nature of the cleaning to be done will
determine what is to be used: a spill of red wine on marble tiles will require a different
approach (and equipment) from blood on carpet, or broken glass on wood.
The best surface to use in the kitchen is ones that are impervious to liquids or water.
Selecting equipment
The type of cleaning equipment found in businesses will vary.
Some premises have just the basics – many establishments will have only ‗domestic‘
cleaning equipment (that is, suitable for homes) rather than commercial or industrial
cleaning equipment.
Generally, commercial or industrial equipment is better because it is:
Sturdier
Larger capacity
Fitted with larger electric motors (where applicable).
Other places boast an extensive range of the latest cleaning equipment with the ‗correct‘
item for every cleaning job that needs doing.
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Mops
Mops are generally made from cotton or cotton/polyester blends.
The three main types of mops are:
Kitchen Washing mops: to wash floor surfaces or apply sealant to
floors that have been stripped and need to be re-sealed
Outside kitchen mop: some dining areas may have tiled floors so
you would not use the same mop here as you would in the kitchen.
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Buckets
Buckets can come in a variety of shapes, sizes and styles and are generally made from
either galvanised steel or plastic.
Some buckets have wheels for ease of mobility: others only have a handle. Buckets are
used to hold water and cleaning agents.
Mop buckets feature rollers to remove excess water from the mop head prior to use.
Cleaning equipment also normally includes some smaller plastic bucket-type containers
used to hold cleaning materials, cloths, and chemicals etc. which are and used to carry
items around and into rooms.
Protective gloves
A good supply of disposable gloves should be available to every cleaner: specific house
requirements in relation to individual Occupational Health and Safety (OHS) issues may
require other, more substantial protective clothing (including other types of gloves) to be
worn.
It is standard procedure in all premises that cleaning staff wear
protective gloves when cleaning or handling chemicals.
Your cleaning uniform is also regarded as ‗protective clothing‘.
Warning signs
These are safety signs used when a public area is being cleaned (to warn customers of
the danger) or when nominated back-of-house areas are being cleaned (to warn staff,
delivery drivers, repair people who are on the premises).
It may be standard procedures that they are displayed whenever cleaning duties are
being undertaken, regardless of location and regardless of the type of cleaning.
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Garbage receptacles
Nearly all cleaning tasks will require you to gather and dispose of debris, rubbish, waste
etc so most cleaning tasks will necessitate the use of some form of waste receptacle.
The ‗receptacle’ may be:
A solid item –such as a bin
A disposable plastic bag – usually heavy-duty
A bin liner placed inside a garbage receptacle that is built-in to a
cleaning trolley
Any ‗bins‘ need to be cleaned so as to maintain the ‗clean‘ image that every business
wants to project – just because they are bins doesn‘t allow you to let them get, or use
them when they are dirty.
Electrically-powered equipment
The majority of businesses use either industrial or commercial cleaning equipment, but
the use of domestic items is also common.
Industrial or commercial items have stronger motors, larger capacities, are more sturdily
built.
Vacuum cleaners
Vacuum cleaners are available in wet or dry types. Dry vacuum cleaners can only be
used on dry surfaces and to suck up dry material and not liquids.
Wet vacuum cleaners are designed to suck up liquid spills and are ideal for cleaning
floors in kitchen and emergency clean up of spilt milk.
Double-check that the vacuum cleaner you intend using is designated as a ‗wet‘ vacuum
cleaner before using it on liquids: some vacuum cleaners are dual-purpose and can be
used on wet or dry surfaces
Scrubbing machines
Scrubbing machines can be used to remove debris from hard surfaces
(such as tiles, or concrete), sealed floors, carpet and other areas such
as escalators, entrance matting and travelators.
Manufacturers Instruction
All cleaning equipment or utensils must be used safely and according to manufacturer‘s
instructions.
The correct operation of cleaning equipment:
Avoids injury to the operator
Prolongs the life of the cleaning item
Achieves a better cleaning outcome.
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Heavy buckets
Handling dumpsters
Noise
Vacuum cleaners
Floor polishers
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Power tools
Hazardous substances
Insufficient labelling
Excessive dust
Poor ventilation
Bad drainage
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Mechanical hazards
Inappropriate equipment for the task (e.g. dry vacuums for wet areas)
Electrical hazards
Working alone
Violence
Attempted robbery
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Broken glass
Putting hands in places where you cannot see (behind toilets, in the
back of seats)
Picking up needles with hands rather than tongs
Disease
Toilet cleaning
PPE is the wrong type for the specific task (e.g. shoes without a non-
slip sole)
Insufficient training in the correct use of PPE
Ladders
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Uneven floors
Overloaded trolleys
Inappropriate footwear
Poor lighting
Cluttered thoroughfares
Water blasting
Dangerous goods
Toxic fumes
Poor ventilation
You should read through the list and find hazards that apply to your workplace so that you
can determine the risk management practices that need to be applied in each instance to
protect your welfare.
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Cleaning Chemicals
General detergent
A detergent is a mixture of surfactants in a dilute solution.
A surfactant has the ability to allow to 2 elements that would not
normally mix to bond together.
Oil and water do not normally mix together but when detergent is
added to the washing water the oil and water bond together and the
oil is removed from the surface of the bench.
It can be used on all equipment that is washed by hand and general
cleaning duties. It will break down grease easily but prolonged use
requires the use of gloves by the user.
It should not be used in a dishwasher as it will foam and not wash
properly.
Dishwasher detergent
Will only work when used in a machine. It is corrosive to human skin and must only be
handled when person is wearing protection for the hands.
Most modern dishwashing machines will have 2 units of cleaning liquid.
One for washing: does not foam but will break down grease and leave utensils clean
Second is a ‗rinse‘ agent that sanitises utensils and help to dispel water to leave
minimal water marks after the utensils air-dry.
Floor cleaner
Specially designed for cleaning floors, does not foam.
Drain cleaner
Caustic in nature and protection must be worn when handling. When activated by addition
of water person should be wearing heavy duty protection for body, face, eye and hands.
Bleach
Caustic in nature and protection must be worn when handling. Area should be well
ventilated. Bleach should be diluted as per MSDS before using. Hand protection is
required.
Oven and Grill cleaner
Caustic in nature and protection must be worn when handling. When activated person
should be wearing heavy duty protection for body, face, eye and hands.
Sanitisers
Must not be used outside of MSDS. If diluted more than is recommended then it will not
be effective. If applied to wet surfaces it will not be effective.
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The requirement recognises that garbage and recycled matter will be accumulated by the
food business in containers, before it is collected or taken to a disposal centre.
However, if the amount of garbage or recycled matter exceeds the capacity of the storage
containers, the food business is not complying with the requirement.
In this requirement the containers do not need to be covered.
However, food businesses are required) to take all practicable measures to prevent
harbouring pests. This means that covered containers are usually necessary.
Food waste would usually be disposed of in the garbage
However, food waste has been specifically listed to ensure that it does not accumulate in
other places in the premises.
For example, food waste may build up behind equipment if these areas are not cleaned
regularly.
‗Other visible matter‘ has been listed to include other matter that may accumulate within
premises and affect its standard of cleanliness, for example mould.
A food business must maintain all fixtures, fittings and equipment, having regard to
its use, and those parts of vehicles that are used to transport food, to a standard of
cleanliness where there is no accumulation of:
Food waste
Dirt
Grease or
Other visible matter.
Fixtures and fittings have not been specifically defined but they include such items as
benches, shelves, sinks, hand washbasins and cupboards, whether permanently fixed in
the premises or moveable.
They also include light fittings, ventilation ducts, pipes and electric wiring.
Equipment is defined as and includes all equipment used in handling food as well as
equipment used to clean food premises or equipment:
Examples of equipment used in handling food are refrigerators and cool rooms
(including associated motors), bain-marie units, and cooking and other processing
equipment.
Food vending machines are also classed as equipment:
Examples of equipment used to clean food premises or equipment
are dishwashers, brooms, mops, buckets and hoses.
This requirement specifies the outcome to be achieved, that is, no
accumulation of the things listed.
However, in this requirement, there must also be regard to the use of
the fixture, fitting or equipment.
This recognises that some accumulation of food waste, dirt, grease or other visible matter
may be acceptable in certain circumstances.
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For example, grease filters in range hoods are designed to trap and accumulate
grease and some accumulation of grease is expected. However, the food business
would be expected to change or wash these filters regularly to prevent too much
grease building up in the filter and rendering it ineffective.
Another example is cleaning equipment that may accumulate dirt etc. as part of the
cleaning process, depending on what the equipment is used for:
In these circumstances, the food business is not expected to maintain the equipment
free of food waste, dirt, grease or other visible matter but is required to maintain it to a
standard of cleanliness that is appropriate for its use.
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b. The food contact surfaces of equipment - whenever food that will come into
contact with the surface is likely to be contaminated.
‗Food contact surfaces of equipment‘ includes any equipment used for handling food that
comes into contact with food.
Examples are chopping boards and other preparation surfaces, mixing bowls, storage
containers, display units, equipment used to wash food, cooking and other processing
equipment, and thermometers.
There are many circumstances when food contact surfaces need to be cleaned and
sanitised to avoid contaminating food that will come into contact with that surface.
However, these circumstances will vary, depending on the type of food that will come into
contact with the surface.
A food contact surface must be cleaned and sanitised between being used for raw food
and ready-to-eat food.
For example, if a person slices raw meat and then tomatoes for a salad, the board and
knife must be cleaned and sanitised between these two uses or separate boards and
knives used for each task.
However, this same food contact surface does not need to be cleaned and sanitised
between the uses described above if the sliced raw meat and tomatoes will both be
placed in a saucepan to be cooked for a casserole.
This is because, in this circumstance, both foods are raw and are to be cooked before
being eaten.
Food contact surfaces may need to be cleaned and sanitised if they have been used for
long periods to prepare or process potentially hazardous foods. If an appliance is used
continuously or intermittently to prepare or process a potentially hazardous food outside.
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Job
Description
Frequency
Coffee Grinder Clean the unit at the end of each day‘s trade
Cake (non- Clean the cake display unit as required during trade and at the end of
refrigerated) display each day‘s trade
unit Wipe away loose debris with a clean cloth
Daily Spot-clean identifiable problem areas
Wash with detergent and hot water, rinse and sanitise
Rinse and allow to air dry.
Utensils and cutting Clean utensils and cutting boards as required during trade and at the
boards end of each day‘s trade
Microwave Clean the microwave as required during trade and at the end of each
day‘s trade
Daily
Wipe away loose debris with a clean cloth
Spot-clean identifiable problem areas
Wash with detergent and hot water, rinse and sanitise
Rinse and allow to air dry.
Sinks (double-bowl Clean the sinks as required during trade and at the end of each day‘s
and wash-hand trade
basin) Wipe away loose debris with a clean cloth
Daily Wash with detergent and hot water, rinse and sanitise
Rinse and allow to air dry.
Toasted sandwich Clean the toasted sandwich maker as required during trade and at the
maker end of each day‘s trade
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Job
Description
Frequency
Cappuccino machine Clean the steam wands as required during trade and at the end of
each day‘s trade
Daily
Wipe away all debris from wands and exterior of machine with a
clean cloth
Wash with detergent and hot water, and rinse
Rinse and allow to air dry.
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Pressure washers
These need to be emptied (where applicable) by draining the item, dried externally and
then have the hoses either disconnected for storage (as per manufacturer‘s instructions)
or stored on the machine itself.
Dishwashers
Dishwashers should be cleaned in strict accordance with
manufacturer‘s instructions.
These may include:
Clearing and removing filters – cleaning filters, cleaning filter
reservoir
Wiping away all loose debris
Washing the inside of the machine with detergent, rinsing, sanitising and rinsing again
Removing and cleaning spray arms
Removing any visible food debris
Wiping the exterior of the machine – including runways to and from the machine
Cleaning and sanitising trays used in the machine for crockery and cutlery.
Storage of equipment
After cleaning all equipment should be dried and then placed into a secure environment
that allows them to be clean the next time that they are required.
Generally, all equipment has a designated storage area. Before equipment can be stored
away, it should be checked to ensure it is clean and ready to be reused as outlined
above.
It is important that equipment is stored in a clean condition and in the right location for a
number of reasons, some of which may include:
So that equipment can be quickly and conveniently located
So that equipment can be reused straight away
For stocktaking purposes.
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Storage of Chemicals
Chemicals are important within the kitchen environment. Chemical are not to be ingested
by the public in their food.
Storage of these chemicals in a safe environment is very important.
There is a need store chemical away from the food production area as part of your Food
Safety Plan (FSP).
Chemicals that you might find in kitchen environment are:
General detergent
Dishwasher detergent
Floor cleaner
Drain cleaner
Bleach
Oven cleaner
Grill cleaner
Sanitisers.
Storage of chemicals
The correct storage of chemicals is of the utmost importance. Storage areas must be
prepared with the appropriate drainage, safety equipment, fire sprinklers and the correct
firefighting equipment. They must also have good ventilation.
Access to these stores should be restricted only to staff who have received appropriate
OHS training in handling chemicals.
What are the general requirements?
Any undiluted chemicals remaining on your cleaning trolley or in your cleaning bucket
must be stored safely at the end of the shift/cleaning task.
House policies will determine whether these chemicals need to be stored in the chemicals
store or if they can be returned to the cleaning storeroom.
The following guidelines need to be considered when storing chemicals:
Keep in a storeroom away from other products – the room should be marked
‗dangerous goods‘, have necessary HAZCHEM signage, and restricted access
A register should be maintained to record items in accordance with legislated
requirements
The store room for chemicals must be well lit and ventilated
The room should only be used for storing chemicals
Heavy containers must be stored on lower shelves to avoid the need for lifting, and to
minimise the chance of spills
Keep containers well sealed and labelled
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Have MSDS and first aid directions posted in the area – together with first aid
resources to support possible treatment requirements
Keep away from a naked flame or excessive heat
Product usage charts should be close to the chemicals for easy and clear reference
purposes – including details relating to dilution, items that chemicals can be used on
Instructions for safe chemical handling must be posted – to provide instruction on
decanting chemicals
Necessary PPE should be present – gloves, aprons, respirators, gauntlets, hoses, etc
Never store chemicals or cleaning agents in food containers
Never store chemicals with food
Do not allow customers to come into contact with chemicals, or entry into the
chemicals storage area
Never mix chemicals together – some may explode
Ensure measuring devices for chemicals are not used for any other purpose.
How much is left?
When storing left-over chemicals it is a standard requirement that you check what
cleaning agents and chemicals remain in storage.
Where you believe you are running low you need to pass this on to your supervisor, the
manager/owner or the Purchasing Officer.
In some cases you may have to complete a requisition form to order replacement stock.
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If in eyes, hold eyelids apart and flush the eye continuously with running water.
Eye Continue flushing until advised to stop by a Poisons Information Centre on 13 11
26 (Australia Wide) or a doctor, or for at least 15 minutes.
If skin or hair contact occurs, remove contaminated clothing and flush skin and hair
Skin with running water. Continue flushing with water until advised to stop by a Poisons
Information Centre on 13 11 26 (Australia Wide) or a doctor.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
2.1 You are working in a kitchen and are asked to list all your cleaning needs:
What is to be cleaned?
Who is to clean
When are they to clean?
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Summary
Clean and maintain kitchen equipment and utensils
Identify the equipment and utensils that may require cleaning in a kitchen premises
environment and the frequency of cleaning for each identified item
A Food Safety Plan (FSP) is the first thing that needs to be presented to the local authority when
making application to operate a food business in Victoria.
A Cleaning Schedule must be part of this FSP. It will identify:
All equipment that will need to be cleaned
All equipment that will need to be cleaned
How they are to be cleaned
Who is to clean them
When they are to be cleaned
What is to be used in the process of cleaning
Any occupational health and safety procedure that need to be followed when cleaning
procedure is being implemented.
Store and protect equipment and utensils that have been cleaned ready for future use
Cleaning Equipment and Utensils are important to carry out the cleaning process. Loss of this
equipment is detrimental to the efficiency of the operation.
Utensils will need to be replaced as they wear out and some have a short life spa.
Equipment might be larger and more expensive to replace.
All cleaning products need to be protected from accidental breakage and pilfering by staff or theft
from outside the enterprise.
Security of cleaning equipment and utensils is important. Special storage areas need to arranged
and secured to prevent such losses of equipment.
While there must be easy access to these areas it is important that these areas can be secured.
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Store cleaning items and chemicals, and clean where applicable, after cleaning has been
completed
Utensils used in cooking need to be clean when they are to be used next so should the cleaning
equipment and cleaning utensils.
This makes for ease of use and also minimise the possibility of contamination of the food.
Helps to minimise any staff injuries incurred from picking up containers that are contaminated on
the outside with the caustic chemical contained in the container.
Follow emergency first aid procedures in the event of a cleaning-related incident or
accident
Using cleaning chemicals make the job of cleaning kitchen equipment easier and more efficient.
Some chemicals are corrosive when coming into contact with parts of the human body.
While care must be taken when using chemical everybody must be aware of FIRST AID
procedures when working with these chemicals and must know what is to be done when exposed
to the cleaning chemicals.
What is the chemical?
What precautions that must be followed when using these chemicals?
What is the first aid procedure?
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Element 3: Perform basic maintenance on kitchen equipment, utensils and premises
Element 3:
Perform basic maintenance on
kitchen equipment, utensils and
premises
3.1 Perform basic premises maintenance activities
as necessary
Introduction
Basic premises maintenance may include:
Tightening loose fittings
Replacing minor items that are damaged, that pose a food
safety or other risk, or which pose a threat to operational
effectiveness
Replacing light globes, tubes, starters and covers, as
required
Replacing torn or damaged fly screens
Taking short-term remedial action to prevent a dangerous or sub-standard situation,
from worsening.
Contacting the relevant person/department to effect professional repairs, as required.
Many establishments use a maintenance schedule to provide regular preventative
maintenance for nominated pieces of equipment.
This means that all the items covered by such a schedule are routinely checked to ensure
they are in good working order, and any required maintenance is performed to prevent
break-downs: the idea of this approach is to stop a problem/breakdown happening in the
first place.
By contrast, many establishments do not implement scheduled maintenance.
In addition, some equipment may need maintenance between scheduled maintenance.
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What is involved?
All routine maintenance must be undertaken according to planned, preventative
maintenance programs.
This may include:
Wiping down and cleaning – you must realise that basic cleaning of equipment is a
prime preventative maintenance activity: many breakdowns are a result of nothing
more than a build of dirt and debris over time
Washing and rinsing of items – such as mops, brooms, cloths
Sanitising – essential for minimising the transfer of bacteria
Drying out – when items have been cleaned you will need to either hand dry the items
or leave it to air dry
Dismantling and reassembling – electrical items will often need to be dismantled
before they can be effectively maintained and then re-assembled: manufacturers of
items will provide detailed advice of what needs to be done in this regard
If you can‘t find the manufacturer‘s instructions contact the supplier for a replacement
set of instructions, or check their website – many suppliers include this sort of
information on-line
Emptying items – basic maintenance for items such as vacuum cleaners and other
items that incorporate a vacuuming function must be emptied as a routine
maintenance activity
Changing filters – in vents over stoves.
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Day-to-day maintenance
In addition to routine maintenance functions you are expected to
also address maintenance issues that occur on a day-to-day basis.
While you are not expected to be a qualified service technician, you
are expected to take whatever action is within your ability and is
necessary to:
Fix things on-the-spot
Prevent further damage to an already faulty item.
The actions that can achieve these aims are:
Having a look at the item and determining, if possible, what is causing the problem –
some electric items will have warning lights that can indicate what the problem is, or
whereabouts the problem is
Taking whatever action you can to remedy the situation without placing yourself at risk
and without doing further damage or causing further problems
this can include turning electrically-powered equipment off before doing anything
and then removing debris that is clogging an inlet, causing the problem
Checking log books for the machine – some machines require basic maintenance
based on the ‗run hours‘ of the item
Reporting problems to your supervisor or the Maintenance department where your
efforts are unable to rectify the issue you have identified.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
3.1 Make a list of 6 basic maintenance activities that you may be required to do in the
kitchen
3.2. Develop a checklist of the steps required in performing this basic maintenance of
kitchen equipment
Include in this list tool you may require to carry out basic maintenance of this
kitchen equipment.
3.3. Supply a maintenance request sheet that will outline maintenance need when you
report maintenance needs to manager
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Summary
Perform basic maintenance on kitchen equipment, utensils and premises
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Element 4: Handle waste and laundry requirements
Element 4:
Handle waste and laundry
requirements
4.1 Dispose of internal waste in accordance with
enterprise and legislated requirements
Introduction
Internal waste may include:
Food waste
Liquid waste
Chemical waste
Fats and oils
Food wrapping, including containers, cartons, plastic material, bottles, jars and glass,
cans, aluminium-based products, recyclable materials, paper and cardboard
Waste matter from departments serviced by the kitchen.
Once garbage has been collected from the room, kitchen, it must be transported safely to
the appropriate garbage location, usually a dump master.
Near the dump master there may be a number of recycling stations– paper, plastics,
cans, etc – and as much garbage as possible should be recycled.
Protective clothing should always be worn when handling or disposing of garbage.
Chemicals are different to garbage and should be treated as such.
Standard requirements
Garbage must be disposed of regularly – it must never be allowed to accumulate inside
the premises: a minimum requirement is to remove all garbage on a daily basis.
In addition:
Comply with any recycling protocols the business has:
Make sure all rubbish goes into the bins – and is not left lying around next to them
Close lids to bins after using them – there may be a need to lock them to prevent
unauthorised use
Use the appropriate bin/disposal system for the appropriate type of rubbish – liquid
waste will be separated from solid waste
Wash hands after handling rubbish.
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Element 4: Handle waste and laundry requirements
The broad nature of the requirement ensures that it is applicable to all types of food
premises and the different types of garbage and recyclable material that are produced.
The word ‗facilities‘ is intended to include all the areas and equipment used in connection
with garbage and recyclable material storage. It includes: outside storage areas where
bins are kept:
Garbage rooms
Refrigerated garbage rooms
Garbage chutes
Bins, hoppers and other storage containers whether used
outside the buildings or in food handling areas; and
Compactor systems and the rooms in which they are housed.
‗Garbage and recyclable matter‘ includes food waste, paper, cardboard, glass, metal
(whether recycled or not) and any other waste material produced by the business that has
to be stored before it is removed.
Food premises must have facilities for the storage of garbage and recyclable matter that:
a. Adequately contain the volume and type of garbage and recyclable matter on
the food premises
The standard requires all the garbage and recyclable material to be contained. This
means that the waste should be in bins, hoppers, wire cages or other containers that are
appropriate for the type of waste. For example, paper can be stored in hessian-like
material sacks and wire cages but food waste, which may leak liquids, must be placed in
impervious containers.
The containers must be large enough or in sufficient numbers to contain all the waste
produced by the business while awaiting the next waste removal from the premises.
The outside area or room that houses the containers must also be adequate for the
volume and types of waste. There is no requirement to use refrigerated garbage rooms
although this may be necessary for some businesses to prevent putrefaction and odour
problems.
b. Enclose the garbage or recyclable matter, if this is necessary to keep pests and
animals away from it; and
The garbage and recyclable matter must be enclosed if this is necessary to keep pests
and animals away from it. The subclause is not intended or designed to prevent
nuisances from litter or to prevent scavenging by people.
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The intention is that containers that are in open air storage areas must have tight fitting
lids in order to keep flies and other pests away. However, lids on containers used in food
preparation areas are not specifically required. Lids inconvenience kitchen staff and
handling the lids could pose a risk of food contamination. Lids may also not be necessary
on containers in sealed garbage rooms because pests should not be able to access the
garbage.
Recyclable material that does not attract pests but will afford harbourage, such as dry
cardboard, can be baled, kept in an enclosure and removed regularly.
c. Are designed and constructed so that they may be easily and effectively
cleaned
This requirement applies to the area where the waste is stored and to garbage chutes,
bins or other containers used to hold garbage or recyclable matter.
Businesses should not have to go to the expense of providing external garbage areas
(with associated drainage, reticulated water, etc.) if the current arrangements are not
posing a food safety risk. However, if there are other issues, such as environmental
problems or the type of waste necessitates it; businesses may need an external garbage
area under other legislation.
If premises have a garbage room, the floors, walls and ceiling must comply with the
requirements of clauses 10 and 11. They must be designed and constructed in a way that
enables them to be cleaned. For example, floors may need to be graded and fall to a floor
waste if the room is hosed to clean it.
They must not, as far as practicable, provide harbourage for pests. For example, walls
should be smooth and free of cracks and crevices where insects could hide.
Garbage rooms are part of the premises and therefore have to comply with the
requirements for sufficient ventilation and lighting under clauses 7 and 8.
Garbage chutes are a fitting within the premises and must comply with clause 12.
There is no requirement that garbage containers or garbage areas must be sanitised.
There is no food safety justification for sanitising because food should not be in contact
with the containers and hands should be washed after handling the containers if the next
handling job could transfer contamination from the containers to food.
Washing containers thoroughly with detergent and water should remove residues that are
likely to attract pests.
Local legislation
Businesses should ensure that they are aware of any State/Territory or local requirements
under building or other laws that apply to garbage and recyclable material.
Are there any such requirements in your area?
It also requires that food that has been served to a person is not resold unless the food
has remained completely wrapped.
A food business must ensure that food for disposal is held and kept separate until it is:
Destroyed
Used for purposes other than human consumption
Returned to its supplier
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Websites
It is useful to visit your EPS website to see what advice they have to make dealing with
chemicals easier and more compliant.
http://www.epa.sa.gov.au
http://www.epa.vic.gov.au/
http://www.environment.nsw.gov.au/
http://www.environment.tas.gov.au/epa/
http://www.epa.qld.gov.au/
http://www.epa.wa.gov.au/.
You are also encouraged to visit http://www.ecorecycle.com/ for further information on
recycling as well as numerous related links.
What are the Environmental Protection rules in your area?
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Hygiene regulations
Health laws require management to supply sufficient garbage receptacles to cater for
whatever garbage is produced.
If the rubbish is scattered all around the existing bins, and it is flowing over the tops of
bins, it is deemed that there are insufficient bins.
The garbage area must also be kept in a tidy condition as well as clean.
The idea of keeping the garbage area tidy is to try to minimise the potential of providing
harbourage for cats, mice, birds etc.
In general there is a requirement that garbage be stored in such a way as to minimise
contamination.
Consideration may be given to the use of garbage ‗cool rooms‘ where food refuse is
stored under refrigeration prior to removal from the premises.
This helps control odour problems and infestation by rodents but this is not a legal
requirement.
Remember that keeping things ‗clean‘ includes keeping them ‗free from odour‘ and this is
an especial concern in relation to garbage areas, bins etc.
Local councils get many complaints form next door neighbours complaining about the
smell coming from the rubbish area of the food premises next door.
Frequency of disposal is very much an individual concern, and the use of commercial
companies to clear garbage may well be required.
Attention should be paid to increasing garbage pick-ups during peak trading periods
where extra food rubbish is generated.
All garbage bins must be in ‗good condition‘ (that is, lids working properly, no damage
that allows leaks) and must be fitted with tight-fitting lids which must be kept in
position so as to provide protection against vermin gaining access to the rubbish.
It is often forgotten that garbage bins are required by legislation to be cleaned, but it is
true. They must be regularly cleaned using brushes and utensils dedicated solely to that
task.
This usually involves using some form of degreaser to cut through the grease, and a
deodorant to control smells.
Plastic garbage bags are a common method of keeping the bins themselves clean,
however bulk rubbish units (dumpers, for example) will need to be hosed out with hot
water and detergent.
Even where you use the bin liners, you cannot rely on them totally to keep the bin clean,
so some cleaning will have to be done.
If you use dumpers provided by an industrial cleaning company, the responsibility for
these dumpers remaining ‗clean‘ is yours.
If the company supplying the dumpers won‘t clean them, then you have to.
Also remember that food handlers are legally required to wash their hands after handling
rubbish.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by agreed date.
4.1 Supply waste disposal requirements of your local/ state government regulations:
4.2. Develop a cleaning schedule and management guidelines for the waste storage
area:
4.3. Develop protocols for the collection and processing of laundry needs:
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Summary
Handle waste and laundry requirements
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Presentation of written work
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organised. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep ‗on track‘. Teachers recognise and are critical of work that does not
answer the question, or is ‗padded‘ with irrelevant material. In summary,
remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
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Presentation of written work
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student‘s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher‘s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‗A nurse is responsible for the patients in her care at all times‘ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Host/hostess Host
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Recommended reading
Recommended reading
Safe Food Australia
Published Food Safety Australia, 2000 revised 2001, Australia New Zealand Food Safety
Authority
Websites
http://www.epa.sa.gov.au
http://www.epa.vic.gov.au/.
Look for websites using keywords such as:
Cleaning chemicals kitchens
Cleaning equipment kitchens.
This text is meant to be a guideline with suggestions not a book of rules.
It is up to the individual to research cleaning and decide what is the best for your
enterprise.
The best for is your enterprise to keep the customers coming back. You keep the
customer coming back by producing good food in a clean environment.
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Recommended reading
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Trainee evaluation sheet
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Trainee evaluation sheet
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