Clean and Maintain Kitchen Equipment and Utensils: D1.HRS - CL1.03 Trainee Manual

Clean and maintain kitchen equipment
and utensils
D1.HRS.CL1.03
Trainee Manual
Clean and maintain
kitchen equipment and
utensils
D1.HRS.CL1.03
Trainee Manual
Project Base
William Angliss Institute of TAFE

555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writer: Gary Blackburn
Project Manager: Alan Maguire
Editor: Jim Irwin
DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut, Kaly Quach
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 the Australian Government’s aid program through the ASEAN-
Australia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
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. The 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 stock photography suppliers
Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable
and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art
and Media Library. Some images have been provided by and are the property of William Angliss
Institute.
Additional images have been sourced from Flickr and SKC and are used under Creative Commons
licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: TM_Clean_&_maintain_kitchen_equip_&_utensils_FN_140114
Table of Contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Clean kitchen premises ................................................................................... 9
Element 2: Clean and maintain kitchen equipment and utensils ...................................... 41
Element 3: Perform basic maintenance on kitchen equipment, utensils and premises .... 61
Element 4: Handle waste and laundry requirements ....................................................... 67
Presentation of written work ............................................................................................ 79
Recommended reading................................................................................................... 81
Trainee evaluation sheet................................................................................................. 83
Trainee Self-Assessment Checklist................................................................................. 85
© ASEAN 2013
Trainee Manual
Clean and maintain kitchen equipment and utensils
© ASEAN 2013
Trainee Manual
Introduction to trainee manual

To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The ‘toolbox’ consists of three elements:
 A Trainee Manual for you to read and study at home or in class
 A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
 An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of South-
East Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees’ chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
 Housekeeping
 Food Production
 Food and Beverage Service
© ASEAN 2013
Trainee Manual 1
 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.
© ASEAN 2013
2 Trainee Manual
Unit descriptor
Unit descriptor
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
Element 1: Clean kitchen premises

Performance Criteria
1.1 Identify the areas that may require cleaning in a kitchen premises environment and
the frequency of cleaning for each identified area
1.2 Select appropriate cleaning utensils and chemicals
1.3 Implement cleaning procedures in accordance with enterprise and legislated
requirements
1.4 Identify and address cleaning and sanitising needs that arise in addition to
scheduled cleaning requirements
1.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has
been completed
1.6 Follow emergency first aid procedures in the event of a cleaning-related incident or
accident
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
2.3 Implement cleaning procedures in accordance with enterprise and legislated
requirements
2.4 Store and protect equipment and utensils that have been cleaned ready for future
use
2.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has
been completed
2.6 Follow emergency first aid procedures in the event of a cleaning-related incident or
accident
© ASEAN 2013
Trainee Manual 3
Unit descriptor
Element 3: Perform basic maintenance on kitchen equipment,

utensils and premises
3.1 Perform basic premises maintenance activities as necessary
3.2 Perform basic maintenance activities on equipment and utensils as necessary
3.3 Report maintenance requirements that cannot be satisfactorily addressed
Element 4: Handle waste and laundry requirements

4.1 Dispose of internal waste in accordance with enterprise and legislated requirements
4.2 Maintain waste disposal area in a clean and sanitary condition
4.3 Gather dirty linen from kitchen and associated departments and process dirty linen
© ASEAN 203
4 Trainee Manual
Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your
Assessor may use to assess your understanding of the content of this manual and your
performance – Work Projects, Written Questions and Oral Questions. It also indicates
where you can find the subject content related to these assessment activities in the
Trainee Manual (i.e. under which element or performance criteria). As explained in the
Introduction, however, the assessors are free to choose which assessment activities are
most suitable to best capture evidence of competency as they deem appropriate for
individual students.
Work Written Oral

Projects Questions Questions
1.1 Identify the areas that may require cleaning in

a kitchen premises environment and the 1.1 1, 2, 3 1
frequency of cleaning for each identified area
1.2 Select appropriate cleaning utensils and

1.2 4, 5 2
chemicals
1.3 Implement cleaning procedures in accordance

1.3 6, 7 3
with enterprise and legislated requirements
1.4 Identify and address cleaning and sanitising

needs that arise in addition to scheduled 1.4 8, 9 4
cleaning requirements
1.5 Store cleaning items and chemicals, and clean

where applicable, after cleaning has been 1.5 10, 11 5
completed
1.6 Follow emergency first aid procedures in the

1.6 12, 13 6
event of a cleaning-related incident or accident
2.1 Identify the equipment and utensils that may

require cleaning in a kitchen premises
2.1 14, 15 7
environment and the frequency of cleaning for
each identified item

2.2 16, 17 8
chemicals

2.3 18, 19 9
© ASEAN 2013
Trainee Manual 5
Assessment matrix
Work Written Oral

Projects Questions Questions
2.4 Store and protect equipment and utensils that

- 20 10
have been cleaned ready for future use

where applicable, after cleaning has been 2.4 21 11
completed
Element 3: Perform basic maintenance on kitchen equipment, utensils and premises
3.1 Perform basic premises maintenance activities

3.1 23 12
as necessary
3.2 Perform basic maintenance activities on

3.2 24 13
equipment and utensils as necessary
3.3 Report maintenance requirements that cannot

3.3 25 14
be satisfactorily addressed
4.1 Dispose of internal waste in accordance with

4.1 26 15
enterprise and legislated requirements
4.2 Maintain waste disposal area in a clean and

4.2 27 16
sanitary condition
4.3 Gather dirty linen from kitchen and associated

4.3 28 17
departments and process dirty linen
© ASEAN 203
6 Trainee Manual
Glossary
Glossary
Term Explanation
Sodium hypochlorite used in diluted solution in water is

Bleach
used to sanitise and clean kitchen areas and surfaces
Cloth that is used just for cleaning. Not to be used for food
Cleaning cloth
production
Any piece of equipment designed for the specific use of

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

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

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

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

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

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

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

Storage area
processing
Waste disposal Removal of rubbish from food production area
© ASEAN 2013
Trainee Manual 7
Glossary
© ASEAN 203
8 Trainee Manual
Element 1:
Clean kitchen premises
1.1 Identify the areas that may require cleaning in
a kitchen premises environment and the
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 should operate without have a
FSP.
In your FSP will be a Cleaning Schedule.
The cleaning schedule will determine:
 When EVERYTHING is to be cleaned
 How it is to be clean
 Who is to clean
 How often everything will be cleaned
 What chemicals and equipment are to be used when
cleaning
 Advice on OH&S equipment to be used when using
cleaning chemicals.
What areas in the kitchen might need to be cleaned?
 Floor of the kitchen

 Workbenches fixed and/or mobile
 Storerooms, shelving, floor, walls and
ceilings:
 Dry store
 Cool room
 Freezer
 Chemical stores
 Sinks and food disposal units
 Drains, in floors, especially wet areas
 Exhaust fans and filters
© ASEAN 2013
Trainee Manual 9
 Air conditioning outlets

 Light covers
 Staff change rooms
 Garbage storage areas
 Stock receiving areas
 Grease traps
 Walls.
How many areas can you identify within your establishment that need to be
cleaned?
 How often are they cleaned?
 Who cleans them?
 What do they use to clean them?
 Are any chemicals used to clean these areas?
 What safety precautions need to be taken when using these chemicals?
 How are these areas cleaned?

chemicals
Type of surfaces that may need to be cleaned
Given the wide variety of establishments that comprise the hospitality and tourism
industries it is to be expected that the range of different surfaces that may need to be
cleaned is extremely diverse.
The types of kitchen surfaces that may have to be cleaned are:
Floors: Walls and ceilings: Fixtures and fittings:

 Tiles  Painted  Stainless steel
 Concrete  Tiles  Plastic
 Vinyl  Ceramic
 Rubber  Glass
Essentially, the surface to be cleaned and the nature of the cleaning to be done will
determine what is to be used: a spill of red wine on marble tiles will require a different
approach (and equipment) from blood on carpet, or broken glass on wood.
The best surface to use in the kitchen is ones that are impervious to liquids or water.
© ASEAN 203
10 Trainee Manual
Selecting equipment
The type of cleaning equipment found in businesses will vary.
Some premises have just the basics – many establishments will have only ‘domestic’
cleaning equipment (that is, suitable for homes) rather than commercial or industrial
cleaning equipment.
Generally, commercial or industrial equipment is better because it is:
 Sturdier
 Larger capacity
 Fitted with larger electric motors (where applicable).
Other places boast an extensive range of the latest cleaning equipment with the ‘correct’
item for every cleaning job that needs doing.
The cleaning storeroom

Cleaning equipment is usually kept in a special dedicated storage area – this may be a
purpose-built cleaning storeroom where equipment, utensils, cleaning chemicals and
protective clothing is kept.
Alternatively, equipment may be kept in an assortment of cupboards or other locations
around the premises as space allows.
What equipment may be involved in cleaning?

The following gives a representative list of the cleaning equipment that the majority of
properties will use.
Specialist equipment will be used where special situations exist – for example, a property
with a large outside area may have a motorised cleaner that is not necessary in a small
travel agency that only has internal areas that require cleaning.
Mops
Mops are generally made from cotton or cotton/polyester blends.
The main types of mops are:
 Kitchen Washing mops: to wash floor surfaces or apply sealant to
floors that have been stripped and need to be re-sealed
 Outside kitchen mop: some dining areas may have tiled floors so
you would not use the same mop here as you would in the kitchen.
Brooms and brushes

Brooms and brushes can be made from a variety of materials, ranging from straw to a
synthetic coarse bristle-like material.
Their purpose is to remove dust, dirt and grime from surfaces.
© ASEAN 2013
Trainee Manual 11
They can come in all sizes and shapes, depending on the purpose they were designed
for.
They should be sufficient in number and variety as required for the cleaning task or as
dictated by the establishment: they must be clean, and sufficiently bristled.
The most common types of brooms and brushes are:
 Scrubbing brush
 Sink brush
 Toilet brush.
Not all premises will require all types of brooms – it will depend on the facilities and areas
to be cleaned.
A standard item is a dust pan and brush set for cleaning up small spills etc.
Cloths and sponges

Cloths and sponges are used to clean a variety of surfaces.
Sponges are used for damp cleaning needs and cloths are used for
cleaning, polishing and dusting:
 They can be made from a variety of materials, but are generally
lint-free
 They are used with a cleaning agent
 Some cloths are made from material and some are disposable/paper-based.
Buckets
Buckets can come in a variety of shapes, sizes and styles and are generally made from
either galvanised steel or plastic.
Some buckets have wheels for ease of mobility: others only have a handle. Buckets are
used to hold water and cleaning agents:
 Mop buckets feature rollers to remove excess water from the mop head prior to use.
Cleaning equipment also normally includes some smaller plastic bucket-type containers
used to hold cleaning materials, cloths, and chemicals etc. which are and used to carry
items around and into rooms.
Protective gloves
A good supply of disposable gloves should be available to every cleaner: specific house
requirements in relation to individual Occupational 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’.
© ASEAN 203
12 Trainee Manual
Protective face masks

Face masks will be necessary when using cleaning chemical on grill tops and oven
cleaning procedures:
 When cleaning these types of equipment there should also be well ventilated such as
turn the extraction system in system on full power
 This will draw the fumes outside the work area and minimise the inhalation of fumes.
Warning signs
These are safety signs used when a public area is being cleaned (to warn customers of
the danger) or when nominated back-of-house areas are being cleaned (to warn staff,
delivery drivers, repair people who are on the premises).
It may be standard procedures that they are displayed whenever cleaning duties are
being undertaken, regardless of location and regardless of the type of cleaning.
Garbage receptacles
Nearly all cleaning tasks will require you to gather and dispose of debris, rubbish, waste
etc so most cleaning tasks will necessitate the use of some form of waste receptacle.
The ‘receptacle’ may be:
 A solid item –such as a bin
 A disposable plastic bag – usually heavy-duty
 A bin liner placed inside a garbage receptacle that is built-in to a
cleaning trolley
 Any ‘bins’ need to be cleaned so as to maintain the ‘clean’
image that every business wants to project – just because they are bins doesn’t allow
you to let them get, or use them when they are dirty.
Electrically-powered equipment
The majority of businesses use either industrial or commercial cleaning equipment, but
the use of domestic items is also common.
Industrial or commercial items have stronger motors, larger capacities, are more sturdily
built.
Vacuum cleaners
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
© ASEAN 2013
Trainee Manual 13
Scrubbing machines can be used to remove debris from hard surfaces (such as tiles, or
concrete), sealed floors, carpet and other areas such as escalators, entrance matting and
travelators.
Manufacturers Instruction
All cleaning equipment or utensils must be used safely and according to manufacturer’s
instructions.
The correct operation of cleaning equipment:
 Avoids injury to the operator
 Prolongs the life of the cleaning item
 Achieves a better cleaning outcome.
Protective equipment
Goggles for Eye Protection
When using oven and grill cleaners it is advisable to be wearing eye protection. All MSDS
will include information on eye protection to protect against splatter of the cleaning
chemical.
Face Masks
When using oven and grill cleaners it is advisable to be
wearing face masks for protection of the airways.
Fumes that are breathed in as cleaning is carried out with
chemical that give off gaseous vapours can be harmful to
the long term health of the user.
Again, look at MSDS for guidance.
Chemicals
Chemicals used for cleaning in food areas
 General detergent
 Dishwasher detergent
 Floor cleaner
 Drain cleaner
 Bleach
 Oven cleaner
 Grill cleaner
 Sanitisers.
All of this will have special requirements and some will have very Specific Instructions on
how to use them.
© ASEAN 203
14 Trainee Manual

Introduction
Food Safety plan will identify what cleaning that needs to be done and when.
Enterprise and legislated requirements will relate to:
 Understanding and implementation of the food safety plan/program for the premises
 Implementation of workplace cleaning rosters, schedules and cleaning sheets
 Details of policies and procedures of the host enterprise.
Details of the statutory requirements of the legislation of the host country in regard to the
safety and hygiene of food premises, and environmental concerns relating to waste
disposal especially of food waste, fats and oils and chemical agents.
Part of the role of cleaning and maintaining kitchen premises may be to sort waste and
dispose of it according to hygiene regulations, enterprise practices and procedures, and
environmental considerations.
Process of cleaning
Remove all visible waste from the area to be cleaned
 This is to make it easier to clean. Once you add water to an area then anything that is
there becomes redundant and will not be able to be used in the future.
Apply cleaning agent and allow it to work on
the area
 This may be just hot soapy water or a
cleaning chemical that needs to ‘sit’ to give
time for its properties to be effective.
Remove the cleaning agent and restore area
to it correct condition
 In the kitchen this may require you to rinse
detergent off bench and allow to air dry
before adding the sanitiser.
All processes must have a start point and a finish point.
Then process must meet local food safety requirements as well as environmental
standards.
© ASEAN 2013
Trainee Manual 15
CLEANING SCHEDULE CHECKLIST
Date: Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week)
# Item M T W Th F S S
Benches and Sinks
Utensils, cutlery and crockery
Rubbish bins
Tidy fridge
Floor
Trolleys
Benches and Fridges
Mechanical Equipment
Dishwasher
Storage shelving
Walls and cupboards up to 2100mm
Fridges and cool rooms
Food storage wheelie bins
All freezers
Chopping boards
Storerooms
Ovens
Rubbish Bins
Hand Basin/paper and soap dispenser
Floors
Electrical switches, door handles
Floor Mats
Floor Grates
Fire extinguishers
© ASEAN 203
16 Trainee Manual
CLEANING SCHEDULE CHECKLIST
Date: Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week)
# Item M T W Th F S S
All windows and doors
Stainless steel canopies
Fly zappers
Walls
Fans
Air vents
Lights
Ceilings
© ASEAN 2013
Trainee Manual 17
KITCHEN: CLEANING SCHEDULE

Ensure all electrical items are off & unplugged before cleaning procedures begin.
RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
# Item When How What with
Students
Benches and End of Class Remove food particles with a Scraper, hot soapy water,
sinks clean cloth and wash with Use “panclean”, clean
warm soapy water including damp cloth or disposable
sides and front of bench. Rinse cloth, gloves and sanitise
with clean warm water, spray with “J512”to MSDS
on sanitiser and allow to dry
Stoves End of Class Remove loose debris with Scotch Brite Pad, clean
Scotch Brite pad. Wash stove cloth, “J512” sanitiser to
with hot soapy water. Using MSDS, “pan clean” bucket
clean cloth wipe stove top, rubber gloves and paper
front and side towel.
Utensils, After use Remove soil, wash in hot Commercial dishwasher

cutlery and water and detergent and rinse “Powder 102”, “Rinse Aid
crockery in hot water. Allow to air dry 163” to MSDS, “panclean”
Rubbish Bins End of Class Remove wheelie bin and place Clean bin liner
in laneway marked “full bins”
and collect clean bin with bin
liner
Tidy Fridge End of class Ensure all perishable food is in Cloth, “panclean” and “J512
storage container or covered sanitiser to MSDS.
with Glad wrap and ensure
that all food is clearly labelled
and dated. Tidy inside fridge
and wipe door and door handle
with a clean damp cloth
Floor End of class Sweep with broom to remove Dustpan and broom, Mop,
dirt/food scraps and place in Mop bucket “Stride” floor
bin. Mop floors as required, cleaner and “J512” sanitiser
sanitise mop and hang up to to MSDS.
dry
Kitchen End of class Remove loose debris with Cloth, “panclean”, bucket,
Trolley clean damp cloth using hot “J512” sanitiser to MSDS.
water and detergent. Spray
with sanitiser. Allow to air dry
© ASEAN 203
18 Trainee Manual
RESPONSIBILITIES:
Kitchen Attendants
Benches and Start of the Remove food particles with a Scraper, Use “panclean”,
sinks day clean cloth and wash with clean damp cloth or
warm soapy water including disposable cloth, gloves
sides and front of bench. and sanitise with “J512” to
Commence from top to bottom MSDS.
including wiping shelves.
Rinse with clean warm water,
spray on sanitiser and allow to
dry
Stoves and Start of the Remove stove tops and wash Scotch Brite Pad, clean
exterior day with hot soapy water. Wipe cloth, “J512” sanitiser to
stove top, front and sides and MSDS, “panclean” bucket
reassemble stove. Spray on rubber gloves and paper
sanitiser and allow drying towel.
Mechanical Start of the Turn off power and wash Use “panclean”, clean
Equipment day removable parts in hot soapy damp cloth or disposable
water and allow to air dry. cloth, gloves and sanitise
Wipe equipment with clean with “J512” to MSDS.
damp cloth and allow drying.
Spray with sanitiser
Dishwasher End of day Turn off power and remove the Clean damp cloth,
and as plug to drain machine. Clean “panclean”, “Powder 102”,
required filters and check dispensing “Rinse Aid 163” to MSDS.
probe to ensure that there is
no food scraps. Wash the
inside and outside with a clean
damp cloth. Check if there is
sufficient detergent and rinse
aid and replace as required
Storage Weekly Wash around all shelves. Hot soapy water, Use
Shelving Remove and dust soil with a “panclean”, clean damp
clean damp cloth. Wash with cloth or disposable cloth,
hot water and sanitise, allow gloves and sanitise with
drying. Replace any items “J512” to MSDS
Walls and Weekly Wash walls with hot soapy Use “panclean", clean
Cupboards water & sanitise damp cloth or disposable
up to cloth and “J512” sanitiser to
2100mm MSDS.
© ASEAN 2013
Trainee Manual 19
RESPONSIBILITIES:
Fridges and Weekly Remove food residue or Hot soapy water, Use
cool rooms spillages. Wipe door handles. “panclean”, clean damp
Clean shelving and rubber cloth or disposable cloth,
seals. Wash shelves, walls gloves and sanitise with
and floors with hot soapy water “J512” to MSDS, Mop
using “Breakup” or “Stride”. bucket, “Stride” or
Apply sanitiser and allow “Breakup” to MSDS,
drying handscraper
Food storage Weekly Remove dust and dirt with a Use “panclean”, clean
wheelie bins clean damp cloth and hot damp cloth or disposable
soapy water. Wash internally cloth and “J512” sanitiser to
and externally and apply MSDS
sanitiser and allow to air dry
All Freezers First Monday Remove food scrapes from Broom, Mop & bucket of,
(2) each Month freezers and scrape away any hot water with “Breakup” for
ice that has built up. Tidy up floors. For shelving: bucket
shelves ensuring they are hot water & “panclean”,
clean and food is correctly rinse water & clean cloth,
covered and dated. Wash rubber gloves
stains with hot water &
detergent. Rinse with clean
sanitised water
Chopping After use Remove loose debris with Hot water, “panclean” and
Boards End of day clean cloth. Wash chopping paper towel or cloth
boards in hot water &
detergent. Rinse with hot water
& sanitiser air dry or wipe over
with paper towel
Storerooms First Monday Remove food residue or Broom, Mop & bucket of,
each Month spillages. Wipe door handles. hot water with “Breakup” for
Clean shelving: Monday : 1st floors. For shelving: bucket
shelf, Tuesday: 2nd shelf, hot water & “panclean”
Wednesday 1st Trolley, rinse water & clean cloth,
Thursday: middle trolley, rubber gloves
Friday: last trolley. Plastic
shelving to go through
dishwasher
Ovens 6 monthly Spray interior of ovens with “Mr Muscle” to MSDS,

industrial oven cleaner. Wipe bucket hot water &
clean with damp cloth and hot “panclean” rinse water &
soapy water. Allow to dry clean cloth, rubber gloves
Rubbish Bins End of shift Take out rubbish to the New bin liners
designated area, replace with
new clean bin liner
© ASEAN 203
20 Trainee Manual
RESPONSIBILITIES:
Hand Basin/ Daily or more Clean with sanitising cleaner, Hot soapy water, Use
Paper and if required rinse. Replace hand soap and “panclean”, clean damp
Soap paper towel as required. Wipe cloth or disposable cloth,
Dispenser tops daily. Check taps are gloves and sanitise with
working and water is correct “J512” to MSDS
temperature (warm)
First aid Weekly Wipe with a wet cleaning cloth. Clean cloth, ‘Panclean’,
Cabinet sponge scourer if needed
Check the top surface for any
build of dust, remove as
necessary
Fire Weekly Wipe with a wet cleaning cloth. Clean cloth, ‘panclean’,
Extinguishers sponge scourer if needed
Check the top surface for any
build of dust, remove as
necessary
Scrubbing Daily Wash through the dishwasher Dishwasher or

brushes or soak in’ Diversol’ for 10
‘Diversol’- to MSDS
minutes then rinse and air dry
Property Services Cleaning Staff
Floors & Daily Sweep and mop floors. Scrub with Mop, bucket, “Stride or
Grates commercial scrubber. Sanitise “Breakup”, commercial
mops and hang up over night to scrubber, dust pan &
dry. Lift and wash with hot soapy broom
water. Clean and rinse traps
Electrical Daily Wipe clean with dry cloth and “Future”, clean cloth or
switches, “Future” disposable cloth
Door
Handles
Floor Mats Weekly Remove dry soil, wash, rinse and Hose brush and
allow to air dry. “Breakup”
Floor grates Weekly Remove debris with brush and Scrubbing brush,
pressure wash grate top and Pressure unit and
drain. Remove and empty silt trap “Breakup”
(if applicable)
Fire Monthly Wipe clean with clean damp cloth “Future”, clean cloth or
Extinguishers disposable cloth
All windows Monthly For windows, spray on window Windows use “sparkle”
and Doors cleaner and wipe clean. For and dry cloth. Doors use
doors, wipe clean “future” and dry cloth
© ASEAN 2013
Trainee Manual 21
RESPONSIBILITIES:
Stainless Quarterly Wash with soapy water including Commercial dishwasher,

Steel all glass and stainless steel. “Powder 103”, “Rinse
Canopies Remove filters and wash in Aid”, “Sparkle”, squeegee
dishwasher. Allow to air dry and clean cloths and brush
coat with protective polish
Walls 6 monthly Wash walls with hot soapy water Use “panclean”, clean
& sanitising detergent damp cloth or disposable
cloth
Fans 6 monthly Wash fans taking care not to let Use “panclean”, clean
any dust particles fall in food damp cloth or disposable
preparation areas cloth
Air Vents 6 monthly Wash around the surrounds with Use “panclean”, clean
hot water and detergent. Clean damp cloth or disposable
rinse water and damp cloth. cloth
Ensure no cooking procedures
are taking place & all food
preparation benches and
equipment are covered over
before commencing to avoid risk
of dust falling into food
Lights 6 monthly Ensure lights are turned off for at Disposable dry cloth and
least ten minutes and wipe clean “Future”
with “Future” by spraying on the
disposable rag first and then
wiping
Ceilings Yearly Remove oil, wash and rinse with Cloth cloths, “Future or
warm soapy water. Allow to air dry “Breakup”, brush
Filters Monthly Remove filters and wash in Commercial dishwasher,

dishwasher “Powder 103”, “Rinse Aid”
© ASEAN 203
22 Trainee Manual
CLEANING SCHEDULE CHECKLIST – KITCHEN
Date Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week) Week 1 2 3 4 5 (circle week)
# Item M T W T F M T W T F
Students
1. Benches and sinks          
2. Stoves          
3. Utensils, cutlery and crockery          
4. Rubbish Bins          
5. Tidy Fridge          
6. Floor          
7. Kitchen Trolley          
Kitchen Attendants
8. Benches and sinks          
9. Stoves and exterior          
10. Mechanical Equipment          
11. Dishwasher          
12. Storage Shelving  
13. Walls and Cupboards up to 


2100mm
14. Fridges and cool rooms  
15. Food storage wheelie bins  
16. All Freezers (2)  Monthly  Monthly
17. Chopping Boards          
18. Storerooms  Monthly  Monthly
19. Ovens 6 Monthly  6 Monthly 
20. Rubbish Bins          
21. Hand Basin/ Paper and Soap

         
Dispenser
22. Floors & Grates          
23. Electrical switches, Door

         
Handles
© ASEAN 2013
Trainee Manual 23
CLEANING SCHEDULE CHECKLIST – KITCHEN
Date Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week) Week 1 2 3 4 5 (circle week)
# Item M T W T F M T W T F
24. Floor Mats  
25. Floor grates  
26. Fire Extinguishers Monthly  Monthly 
27. All windows and Doors Monthly  Monthly 
28. Stainless Steel Canopies Quarterly  Quarterly 
29. Walls 6 Monthly  6 Monthly 
30. Fans 6 Monthly  6 Monthly 
31. Air Vents 6 Monthly  6 Monthly 
32. Lights 6 Monthly  6 Monthly 
33. Ceilings Yearly  Yearly 
34. Filters Monthly  Monthly 
© ASEAN 203
24 Trainee Manual
Material safety data sheet (MSDS)

A material safety data sheet (MSDS) is an important aspect of occupational safety and
health.
It is intended to provide workers and emergency personnel with procedures for handling
or working with that substance in a safe manner, and includes information such as:
 Physical data
 Toxicity or potential hazards
 Health effects
 Procedures for safe use
 First aid
 Reactivity
 Storage
 Disposal
 Protective equipment
 Spill-handling procedures.
Steps associated with cleaning each area

Workbenches
These are the areas that will be cleaned the most.
 Cleaned after every change of job.
Process of cleaning will be:
 Remove any materials that are visible
 Wash with hot water with detergent:
 Hot water is to soften any fats and the detergent will help remove the fats
 Scour with cloth or fibrous material to break up debris that is adhered to surface
 Rinse with hot water
 Allow surface to air dry
 Apply sanitiser and use to manufacturers’ instruction on MSDS sheet.
Some sanitisers are allowed to dissipate in the air others will need to be left for a period of
time (usually 5 minutes) and then they are wiped off with clean paper hand towel.
© ASEAN 2013
Trainee Manual 25
Utensils
 Cooks knives
 Chopping boards
 Stainless steel bowls
 Pots
 Pans
 Plates
 Platters.
Any utensil that you use in the preparation of raw and cooked foods need to be washed
sanitised and dried before use continue working with them in the kitchen.
Especially important if you are working with high protein, high risk foods such as meats
dairy products, seafood, cooked pasta, cooked rice.
Working with dry ingredients like flour, sugar and other low moisture ingredients this level
of cleaning is not so important.
Modern kitchen will drainage systems in the floor so that
when it is swept of visible matter it can be scrubbed with hot
water and detergent then rinsed with hot water and then
excess water can easily be squeeged into the drain.
Using too much water may cause difficulties in removing said
water.
Floors may need to be cleaned 4-5 times a day or as needed
due to spillages.
Storage areas
These also need to be cleaned on a daily basis.
Cool storage - refrigeration (walk in, free standing)
Walk in cool rooms will need to be cleaned and tidied on a daily
basis and the floor washed at least once a day with hot water and
detergent.
Free standing refrigeration will need to be monitored and the
internal floor will need to be cleaned regularly. It is a good idea to
clean daily.
Freezer Storage
This area is more difficult to clean as any spills will be of a hard nature unless there is a
spillage of badly wrapped liquids before it has had a chance to harden.
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.
© ASEAN 203
26 Trainee Manual
When surfaces are dry then freezer needs to be turned on and when correct temperature
is reached then frozen foods can then placed back into the freezer.
Sinks
Sinks need to be cleaned on an ongoing basis. There are 4 types of sinks that may be
installed in modern kitchens:
 Hand washing sinks
 Food washing sinks
 General purpose cleaning sinks
 Floor washing sink which is normally situated away from
food preparation areas.
These should be cleaned as used. Final cleaning at the end
of the day they should be sanitised and dried.
Drains
Drains will need to have their covers removed and then
washed and sanitised. The covers will need to have any
trapped debris removed before cleaning. If drains are cleaned
on regular basis there is no need to dry them. They will air
dry.
Walls of food production areas
These will need to be cleaned as needed and cleaned on a
weekly or fortnightly basis as stated in FSP.
Higher than this can be cleaned on a 3 month cycle or as
needed.
Air filters and vents
 Over stoves and ovens
 Air conditioning
 Air flow vents in walls.
Vents over stoves need to be cleaned on a weekly basis as
there will be a build up of grease which will fall back into
food being prepared if all owed to build up too much.
Air-conditioning and any air flow vent in your establishment
will need to be cleaned at least once every 12 months if not
sooner.
Staff change rooms
While this is not as higher priority as the food production
area it is still an area that needs to be checked and cleaned
regularly, daily.
Staff might leave food there and if there is not a lot of traffic
there will eventually be an infestation of pests of some type.
Smells tend to build up in these areas from soiled clothing and these issues need to be
addressed.
© ASEAN 2013
Trainee Manual 27
Garbage Storage areas

This is the area where all garbage is collected from within the establishment and it is
brought to a specific location before it is sorted, recycled and disposed of by the
establishment.
Types of garbage
 Compostable landfill
 Paper products that can be recycled
 Plastic containers, recyclable and non recyclable
 Glass
 Oil waste, not allowed to put down the drains
 Metals, broken equipment, aluminium containers.
Each of these should have their own areas in the garbage storage areas and need to be
kept clean and secure.
The ground or floor area will need to be kept clean with spills cleaned up as they happen.
If garbage is allowed to collect on the floor or ground and it is not cleaned it is likely to
attract pests and rodents.
Therefore cleaning in garbage storage areas is vitally important.
Modern practice is to have plastic liners in the bins to cut down on the
need to wash bins every time they are emptied. Garbage bins still need to
be cleaned on a daily basis and allowed to air dry before being used
again the next day:
 Air drying is best achieved by leaving them turned upside down after
washing with air allowed to flow under the top of the bin.
When dry internally they can then be stood back onto
their base and relined with clean plastic liner, lid
replaced and it is ready for the next service period.
Food Safety Plan (FSP) should nominate everything
to be cleaned at some stage including higher parts of
the walls and ceilings:
 Clocks
 Fire extinguishers
 First aid kits.
 Anything attached to walls as well.
© ASEAN 203
28 Trainee Manual
Work Instruction or Job Safety Analysis Sheets

A Work Instruction (WI), Job Safety Analysis (JS A) or SOP
(Standard Operating Procedure) may be provided by the employer
to assist in cleaning and in the application of chemicals.
The following is an example of what may be available.
Wet Mopping of floor

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

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

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

Physical (low) preparation – external dumper
 Wash mop and bucket
 Dispose of protective gloves
 Return equipment and chemicals to storage
 Wash hands
© ASEAN 2013
Trainee Manual 29
1.4 Identify and address cleaning and sanitising

needs that arise in addition to scheduled
Introduction
Cleaning Schedules are just a guide so that nothing is missed.
Emergency cleaning will always need to take place rather than just cleaning to schedule.
Spills and dropped items
There should be emergency contingencies for accidental spills and breakages.
You cannot say ‘I will clean this up when the area is due to be cleaned tomorrow’.
Occupational Health and Safety responsibilities dictate that all areas must be safe.
Spillage and breakages.
There is an immediate need for items/areas that are not scheduled for cleaning:
 Worker safety
 Customer safety.
Who is responsible for safety in the workplace?
 Everybody.
Workplace incidents and accidents that should
include cleaning up in all back-of-house areas,
such as receiving areas, stores, preparation
areas, plating and service areas.
Cleaning schedules will say that floors will
need to be cleaned twice a day but what
happens if there is a spill of flour on the floor.
The flour, if not cleaned, will be walked all
over the kitchen floor and then it will go
outside the immediate work area and end up
all through the premises.
© ASEAN 203
30 Trainee Manual

where applicable, after cleaning has been
completed
Introduction
It is important for all equipment to be cleaned after every use before storage. This will
ensure that dirt and grime from a previous cleaning task is not transferred on to another
surface, this reduces the possibility of cross contamination.
It also means the items of cleaning equipment are ready for immediate use should there
be a need to use them in the event of an emergency.
Putting cleaning items back in their designated location also means that other staff are
able to access them when they need to.
Storing cleaning equipment

Equipment that requires cleaning prior to storage includes the following:
Mops
Washing mops must, on a regular basis, be washed in hot soapy water, rinsed
thoroughly, squeeze-dried, and then hung up to air dry.
Standard procedure in food areas is for mops to be sanitised as well.
Brooms and brushes
Cleaning of brooms and brushes involves them being shaken clean, washed in hot soapy
water, and then left to air dry. Again, there may be a requirement to sanitise them.
Cloths and sponges
These should be cleaned on a regular basis using hot soapy water, and left to air dry.
Buckets
They should be cleaned out thoroughly after each use with hot soapy water, and then
turned upside down left to air dry.
Vacuum cleaners
All vacuum cleaners must be cleaned out at the end of each shift and the bag replaced, if
required. The machine and its attachments must be wiped clean. The power cord should
be wrapped correctly and safely. All cleaning of such equipment must be done in
accordance with manufacturer’s instructions.
Floor machines
Floor machines and all their attachments must be cleaned on a regular basis. All cleaning
of such equipment and attachments must be done in accordance with manufacturer’s
instructions.
© ASEAN 2013
Trainee Manual 31
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.
© ASEAN 203
32 Trainee Manual
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
Occupational Health and Safety (OHS) training in handling chemicals.
What are the general requirements?
Any undiluted chemicals remaining on your cleaning trolley or in your cleaning bucket
must be stored safely at the end of the shift/cleaning task.
House policies will determine whether these chemicals need to be stored in the chemicals
store or if they can be returned to the cleaning storeroom.
The following guidelines need to be considered when storing chemicals:
 Keep in a storeroom away from other products – the room should be marked
‘dangerous goods’, have necessary HAZCHEM signage, and restricted access
 A register should be maintained to record items in accordance
with legislated requirements
 The store room for chemicals must be well lit and ventilated
 The room should only be used for storing chemicals
 Heavy containers must be stored on lower shelves to avoid the
need for lifting, and to minimise the chance of spills
 Keep containers well sealed and labelled
 Have MSDS and first aid directions posted in the area – together
with first aid resources to support possible treatment requirements
© ASEAN 2013
Trainee Manual 33
 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.
© ASEAN 203
34 Trainee Manual

Introduction
Emergency first aid procedures may include
 Notifying internal first aid officers of emergencies
 Contacting external emergency services for assistance
 Administering basic first aid for minor cuts, bruises, abrasions, burns and scalds.
Administering basic first aid in accordance with relevant
chemical information sheets where chemicals have been
spilled on skin, been ingested, or have entered into the
eyes.
Material Safety Data Sheets
All chemical companies must produce these and make
them available to customers to post on walls in the areas
where their chemical are being used.
This is to educate the workers and make first aid easier to
implement if accidents do occur in the workplace.
Internal First Aid officers
All staff working in a kitchen environment should undertake basic first aid training.
The kitchen is considered a dangerous workplace and when accidents happen it is
important that people have some idea what to do when disaster strikes.
Correct use and storage of chemicals
It is important not to mix chemicals in the workplace. Chemical should be stored in the
containers in which they are purchased. If they are placed into smaller containers for ease
of usage then those containers need to be marked accordingly.
Applying appropriate first aid measures in emergency situations
When medical emergencies are required the appropriate first aid measures must be
taken.
Every organisation should have detailed procedures that must be followed when
accidents take place.
These procedures may be designed by the organisation itself or provided by suppliers of
equipment and cleaning agents.
On the following page is an example of a procedure detailed for use when chemicals
come into contact with a person.
© ASEAN 2013
Trainee Manual 35
See sample below:
First Aid measure
Eye If in eyes, hold eyelids apart and flush the eye continuously with running water.
Continue flushing for at least 15 minutes or until advised by appropriate medical
person.
Skin If skin or hair contact occurs, remove contaminated clothing and flush skin and hair
with running water. Continue flushing with water until advised by appropriate
medical person.
Inhalation If inhaled, remove from contaminated area. To protect rescuer, use an Air-line
respirator where an inhalation risk exists. Apply artificial respiration if not breathing.
Ingestion For advice, contact appropriate medical person or a doctor at once. If swallowed,
do not induce vomiting.
Advice to CORROSIVE POISONING TREATMENT: Immediate treatment preferably in a

Doctor hospital is mandatory. In treating corrosive poisoning,
DO NOT INDUCE VOMITING; DO NOT ATTEMPT GASTRIC LAVAGE; and DO
NOT ATTEMPT TO NEUTRALISE THE CORROSIVE SUBSTANCE.
Vomiting will increase the severity of damage to the oesophagus as the corrosive
substance will again come in contact with it.
Attempting gastric lavage may result in perforating either the oesophagus or
stomach.
Immediately dilute the corrosive substance by having the patient drink milk or
water. If the trachea has been damaged tracheotomy may be required.
For oesophageal burns begin broad-spectrum antibiotics and corticosteroid
therapy. Intravenous fluids will be required if oesophageal or gastric damage
prevents ingestion of liquids.
Long-range therapy will be directed toward preventing or treating oesophageal
scars and strictures. Treat as for strongly alkaline material.
Language differences
Given that most workplaces have people, both staff and customers, from all corners of the
globe, written language can sometimes be hard to understand and interpret. Therefore
government regulations state that warning Occupational Health and Safety data is
produced in multiple languages.
Many warning signs now use symbols rather than words.
International Signage
How many can you identify?
HAZCHEM is the international signage for hazardous chemicals.
What is the International sign for Stop? Describe it to your trainer.
© ASEAN 203
36 Trainee Manual
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
1.1 Supply a cleaning schedule for the kitchen where you work, identifying your
responsibilities as identified by that schedule.
1.2. Supply a copy of a MSDS for one chemical used in the cleaning of equipment etc. in
the kitchen where you work.
1.3 Select one area in the kitchen and set out the cleaning requirements for that area.
1.4. Supply a plan of action to augment any cleaning requirements outside the cleaning
schedule.
1.5 Supply a drawing of plan of a cleaning room:
 Show list of chemicals being stored

 List 6 chemicals
 Supply MSDS for each of the chemicals
 Show how you would layout the chemicals in this room.
1.6 Pick one cleaning chemical, state its intended use and supply a list of first aid
practices that will alleviate long term harm to people.
© ASEAN 2013
Trainee Manual 37
Summary
Clean kitchen premises
Identify the areas that may require cleaning in a kitchen premises environment and the
All areas are to be cleaned on a regular basis. It is just not the areas that can be seen but also the
areas that are not easily observed:
 Behind the stove
 Under benches
 Staff change room
 On top of shelving above eye sight height
 Bottom edges of workbenches.
A cleaning schedule needs to be developed for ALL areas within the enterprise and all areas and
equipment needs to be listed on that cleaning schedule.
Select appropriate cleaning utensils and chemicals
When cleaning kitchen equipment and kitchens utensils it is advantages to have the correct
cleaning utensils and cleaning equipment:
 Is the broom big enough for large floor spaces

 Is the mop too heavy for the person using it?
Bigger is not always better, sometimes small is more efficient. Work flow needs to be developed
and modified as circumstances change.
Implement cleaning procedures in accordance with enterprise and legislated requirements

Cleaning schedules must adhere to the requirements of the legislation of the area of where the
enterprise is operating. You can implement higher standards that will compliment the market point
in which you are operating.
A 5 star enterprise will have a higher standard than a 2 star. An expensive restaurant will be
different to a small business street stall.
Enterprise standard is different to legislative standards.
Identify and address cleaning and sanitising needs that arise in addition to scheduled
A cleaning schedule is just a guide. There will be times that adjustments will need to be made and
procedures need to be implemented that will address ‘spillages and breakage’s they occur.
Floors might be scheduled to be cleaned 3 times a day. In actual fact they might get cleaned 5
times due to spillages in that area.
Store cleaning items and chemicals, and clean where applicable, after cleaning has been
completed
Cleaning and chemical go together. Chemical usage cannot be avoided in the kitchen. They can
be minimised but not avoided totally.
Cleaning chemicals are toxic to human if they are ingested through the food they eat.
The only way to avoid this problem is to keep cleaning chemicals and food separate, also
minimise chemical residue on food production surfaces.
© ASEAN 203
38 Trainee Manual
When kitchen equipment is cleaned all traces of cleaning chemicals must be removed from the
kitchen equipment before it is used to produce food that is to be consumed to the humans.
Safe storage of chemical is imperative.
Follow emergency first aid procedures in the event of a cleaning-related incident or
accident
Using cleaning chemicals make the job of cleaning kitchen equipment easier and more efficient.
Some chemicals are corrosive when coming into contact with parts of the human body.
While care must be taken when using chemical everybody must be aware of FIRST AID
procedures when working with these chemicals and must know what is to be done when exposed
to the cleaning chemicals.
What is the chemical?
What precautions must be followed when using these chemicals?
What is the first aid procedure?
© ASEAN 2013
Trainee Manual 39
© ASEAN 203
40 Trainee Manual
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.
General cleaning requirements

The general requirements are:
 Follow manufacturer’s instructions in relation to using chemicals on
the equipment
 Follow manufacturer’s instructions when cleaning their equipment – all equipment will
have suggested cleaning techniques and recommended cleaning chemicals or
solutions
 Pay attention to the job – take pride in the work and do it properly, fully and with due
attention to detail. Your failure to clean items correctly may give rise to an outbreak of
food poisoning that could kill someone
 Don’t cause any damage to anything being cleaned – this requires you to use the right
chemical for the right job, dilute as recommended by the manufacturer, and use the
correct cleaning equipment.
Cleaning and sanitising – defined

Cleaning can be defined as the removal of visible dirt and debris (including
rust) either from crockery, cutlery, glasses, equipment or fixtures and
fittings. It also includes the removal of odour – this essentially relates to the
cleaning of rubbish bins.
Sanitation takes things a whole lot further and can be defined as the killing
of microbes using either hot water or chemicals.
Cleaning is performed before sanitation and where chemicals are used, the
manufacturer’s instructions in relation to dilution rates, contact time and temperature must
be adhered to.
© ASEAN 2013
Trainee Manual 41
Because bacteria/microbes cannot be seen with the naked eye, the point in differentiating
between cleaning and sanitising is that an item may look clean but still be unsafe – from a
food hygiene point of view – to use.
Equipment and utensils to be cleaned and sanitised

Anything that is used in the storage, preparation, cooking, display or service of food must
be cleaned and sanitised in accordance with the Food safety Plan (FSP) for the premises.
The requirements of the cleaning schedule provide the basis for determining what has to
be cleaned and sanitised, including when these tasks need to be undertaken.
In general terms, cleaning and sanitising requirements mean that:
 Equipment and utensils must be cleaned and sanitised in between handling raw high
risk food and handling cooked, ready-to-eat food.
 Equipment and utensils must be cleaned and sanitised at least after each service
session. It is not acceptable or legal to use a piece of equipment (such as a meat
slicer throughout the day and only clean and sanitise it once at the end of the day.
In specific terms, your venue will have a need to clean and
sanitise:
 Crockery
 Glassware
 Cutlery
 Utensils – such as spatulas, slotted spoons, scoops, lifters
 Pieces of food preparation, food storage and food display equipment such as cool
rooms, refrigeration units, salamanders, toasters, bratt pans, microwaves,
salamanders, stoves and ovens, deep fryers, bain-maries, pie warmers, salad wells
 Pots, pans and other dishes
 Containers – used for the storage of food under dry, refrigerated and frozen conditions
 Chopping boards
 Knives.

chemicals
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.
© ASEAN 203
42 Trainee Manual
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.
Assembling and disassembling cleaning equipment

In section 1.2 the range of different cleaning equipment items were identified.
By how must they be assembled to perform their tasks?
The assembling and disassembling of cleaning equipment in a kitchen context is fairly
basic.
It should essentially mean putting together and taking apart a wet-dry vacuum cleaner or
similar devices.
The primary areas that require attention are the hoses and hose fittings – care must be
taken to make sure:
 If it is an electric device, that it is not turned on until the machine has been prepared
and is ready to use – it should be turned off when assembling or disassembling it
© ASEAN 2013
Trainee Manual 43
 The right part is being connected – a fitting for a dry vac may not fit the wet vac
 You never force bits – if a connection or fitting won’t ‘go’, don’t exert excess force to it,
this only risks damaging or breaking the part
 When this happens you can’t perform the cleaning task you intended doing and you
also have to get the machine etc. repaired. You also risk injury to yourself.

Introduction
Whilst each business will have different policies and procedures in relation to cleanig
their kitchen premises, equipment and utensils there are some general rules that apply in
all situations.
Whilst the exact requirements imposed by each government will be different, as an
example some common regulations are stated below.
Cleaning and sanitising of specific equipment

1. A food business must ensure the following equipment is in a clean and sanitary
condition in the circumstances set out below:
a. Eating and drinking utensils — immediately before each use.
Eating and drinking utensils must be in a clean and sanitary condition immediately before
they are used.
This does not mean that eating and drinking utensils must be cleaned and sanitised just
before use — it means that eating and drinking utensils must be cleaned, sanitised and
protected from contamination between being used by one person and the next person.
If an eating or drinking utensil is not properly cleaned and sanitised, or has been
contaminated after the cleaning or sanitising took place, the eating or drinking utensil is
not considered to be in a ‘clean and sanitary condition’.
Customers may retain eating and drinking utensils for reuse:
 For example, a customer may reuse a plate to serve themself food from a
smorgasbord, or a drink from a self service bar.
However, if a used eating or drinking utensil is returned to the food business, it cannot be
used again until it has been cleaned and sanitised, whether or not the same person will
be reusing the utensil:
 For example, if a drinking glass is returned by a customer to a bar, it cannot be reused
by any person until it has been cleaned and sanitised.
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.
© ASEAN 203
44 Trainee Manual
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.
2. In sub clause (1), a ‘clean and sanitary condition’ means, in relation to a surface or
utensil, the condition of a surface or utensil where it:
a. Is clean; and
b. Has had applied to it heat or chemicals, heat and chemicals, or other processes,
so that the number of micro-organisms on the surface or utensil has been reduced
to a level that:
i. Does not compromise the safety of the food with which it may come into
contact; and
ii. Does not permit the transmission of infectious disease.
A food business must maintain food premises to a standard of cleanliness where
there is no accumulation of:
a. Garbage, except in garbage containers
b. Recycled matter, except in containers
c. Food waste
d. Dirt
e. Grease; or
f. Other visible matter.
Food premises must be kept clean to minimise the likelihood of food becoming
contaminated and to discourage pests.
The requirement indicates the outcome the food business must achieve from its cleaning
system.
The outcome is that the food premises must be maintained to a standard of cleanliness
where there is no accumulation of the things listed.
© ASEAN 2013
Trainee Manual 45
Food Safety Plans

Where you are cleaning areas in a food context, the FSP should contain instructions of
what needs to be done.
The following is representative:
Name of the business

Food Safety Plan
Cleaning and Sanitation worksheet Week Date:
Job
Description
 Frequency
Coffee Grinder:  Clean the unit at the end of each day’s trade:
 Daily  Wipe to remove debris
 Wash with detergent and hot water, rinse and sanitise
 Rinse and allow to air dry.
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
Utensils and cutting  Clean utensils and cutting boards as required during trade and at the
boards: end of each day’s trade:
 Daily  Remove debris and rinse with warm water
 Wash with detergent, soaking as required rinse and sanitise
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
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
© ASEAN 203
46 Trainee Manual
Name of the business

Food Safety Plan
Cleaning and Sanitation worksheet Week Date:
Job
Description
 Frequency
Toasted sandwich  Clean the toasted sandwich maker as required during trade and at the
maker: end of each day’s trade:
 Daily  Heat the sandwich maker
 Wipe away loose debris with a clean cloth
 Spot-clean identifiable problem areas
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
Using cleaning and hazard checklists

The following is a ‘Hazard Checklist’ designed specifically for cleaners and useful in
identifying areas involved in cleaning that can present a hazard.
The table below is a list of hazards that are likely to occur when performing cleaning
tasks. The table is an aid for understanding safety/hazard assessments and is not a
comprehensive list for all cleaning tasks.
Specific workplace hazards Yes No
Manual handling and 'over use' strain
 Heavy buckets
 Lifting equipment from vehicles
 Handling drums of chemicals
 Prolonged awkward posture from cleaning low surfaces (e.g. scrubbing

floors)
 Reaching over furniture to clean
 Cleaning tools which are too low
 Repetitive actions over a long period (e.g. mopping or sweeping)
 Insufficient training for new starters
© ASEAN 2013
Trainee Manual 47
 Handling dumpsters
 Manual emptying of waste bins
 Insufficient rest breaks
 Excessive vibrations from equipment
 Badly fitted or heavy vacuum backpacks
 Constant work on a narrow range of tasks
 Lifting heavy cartons or equipment
 Large awkward bags of rubbish
Noise
 Workers exposed to noise levels exceeding 85dBA
 Dumpsters being mover on concrete
 Vacuum cleaners
 Floor polishers
 Power tools
 Lack of earmuffs or other personal protection equipment
Hazardous substances
 Insufficient labelling
 Labelling that is illegible
 Labelling in inappropriate languages
 Excessive dust
 Lack of Material safety Data Sheets
 Bad decanting processes
 Poor ventilation
 Inappropriate storage – containers are too high
 Lack of Personal Protection Equipment
 Bad drainage
 Insufficient safety signage
© ASEAN 203
48 Trainee Manual
 Chemicals in a dust rather than granular form
 Non-replacement of hazardous substances
 Inadequate spill control
 Emergency procedures that do not incorporate chemical hazards
 Inadequate training and information
 Insufficient training for employees on reading and use of MSDS
 Not following the MSDS instructions
 No safety/contents labels on spray bottles
 Carpet cleaners and spotters (tetrachlorethylene)
 Oven cleaners (sodium hydroxide)
 Bleach (sodium hypochlorite)
 Bleach (sodium hypochlorite)
 Using chemicals when other processes are available (e.g. chemicals

instead of high pressure hoses)
 Spraying onto a surface instead of directly to a cloth
 Not diluting chemicals
 Putting chemicals into drink bottles rather than spray bottles
Mechanical hazards
 Lack of regular maintenance
 Removal of guards on equipment
 Inappropriate equipment for the task (e.g. dry vacuums for wet areas)
 Ignoring manufacturer’s instructions
 Using plant that does not satisfy Australian Standards
 Machines are too heavy
 Machines vibrate excessively
 Inadequate guarding on compactor
© ASEAN 2013
Trainee Manual 49
Electrical hazards
 Worn electrical leads
 Twisted and kinked electrical leads
 Infrequent testing of equipment by a qualified electrician
 Insufficient power points which encourages the use of extension leads
 Use of appliances without safety cut-out switches
 Inadequate inspection of equipment prior to use
Working alone
 Violence
 Attempted robbery
 Lack of emergency communication (e.g. mobile phone)
 No co-ordination with the building’s security personnel
 Working alone rather than in pairs
Skin penetrating injuries
 Broken glass
 Sharp objects and needles
 No first aid equipment available
 Placing of needles in rubbish bags rather than solid sharp containers
 Putting hands in places where you cannot see (behind toilets, in the
back of seats)
 Picking up needles with hands rather than tongs
Disease
 Toilet cleaning
 Removal of faecal material including bodily fluids
Personal Protection Equipment
 PPE doesn’t fit properly
 PPE is the wrong type for the specific task (e.g. shoes without a non-
slip sole)
© ASEAN 203
50 Trainee Manual
 Insufficient training in the correct use of PPE
 PPE that is poorly maintained
 PPE that is not cleaned correctly
 The reuse of disposable PPE
 Non-enforcement by Supervisors of PPE use
Ladders
 Can the task be completed without a ladder?
 Does the ladder comply with Australian Standard AS1892?
 Cracked, split or broken uprights, braces, steps or rungs
 Damaged or worn non-slip bases
 Is the ladder secured at top and bottom?
 Loose nails, screws, bolts or other metal parts
 Broken, split or worn steps or loose hinges
Slips and falls
 Uneven floors
 Work platforms in poor condition
 Floors with no abrasion
 Electrical leads across walkways
 Insufficient lighting levels
 Overloaded trolleys
 Lack of portable safety signage (e.g. ‘Caution – Wet Floor’)
 Inappropriate footwear
 Poor lighting
 Cluttered thoroughfares
 Insufficient fall protection devices for working at heights
 Overreaching from a ladder
 Water blasting
© ASEAN 2013
Trainee Manual 51
 Carrying equipment on stairs
Dangerous goods
 Reaction of incompatible chemicals (acids and alkaline cleaners or

sanitisers)
 Chemical burns to skin and eyes (corrosive cleaners)
 Toxic fumes
 Poor ventilation
 Lack of information (no MSDS provided)
 Lack of signage on containers and storage areas
 Inadequate storage facilities provided (no segregation, spill

containment or spill kit)
 Unnecessary storage of large quantities of chemicals
You should read through the list and find hazards that apply to your workplace so that you
can determine the risk management practices that need to be applied in each instance to
protect your welfare.
Obtaining training and advice
The keys to knowing how to operate cleaning equipment safely and correctly are to
receive training in how to do so. Employers are under a legal obligation to supply this
training to you and also to monitor your activities to make sure you don’t injure yourself.
This means if you don’t know how to operate an item of cleaning equipment you should:
 Ask you supervisor to show you what to do
 Watch a more experienced person operate the item – and ask them what to do
 Ask for formal on-the-job training in the use of that item.
The techniques and skills required will vary between items and range from very basic
competencies (such as sweeping and using a dust pan and brush) through to the more
complex tasks (such as operating dishwashers and pressure washers).
Where there is a need to assemble and disassemble cleaning equipment, this must be
done correctly to prevent damage to the equipment and to avoid potential dangers caused
by incorrect assembly or disassembly.
Once again, you should be provided with appropriate on-the-job training in this area. If
you are not sure what to do in order to prepare or disassemble cleaning equipment safely,
ask your supervisor.
© ASEAN 203
52 Trainee Manual
2.4 Store and protect equipment and utensils that

have been cleaned ready for future use
Storing cleaned equipment
After equipment and utensils have been cleaned and sanitised, they must be stored or
stacked safely in the designated places.
This must be done so as to:
 Maintain their cleanliness for future use
 Make sure items are where they should be when required for use.
When storing cleaned and sanitised items (such as crockery, cutlery, glassware and
utensils) points to note are:
 It is a legal requirement that all utensils are stored so as they are protected from re-
contamination via dust (and other airborne contamination), flies and other sources of
contaminations (such as pests, coughing, sneezing, cross contamination) – there is
little point spending time, money and effort in getting items cleaned and then simply
allowing them to become re-contaminated
 Cleaned items must be put back in their correct and designated place – this facilitates
their retrieval for future use, but also assists in keeping the workplace tidy, which in
itself facilitates on-going hygienic conditions. There would appear to be a definite link
between tidiness and good food hygiene practices
 When storing items such as tubs, bowls, bain-
marie trays or any other items that will fit one
inside the other, the practice of ‘nesting’ (that is,
placing one item inside another) is to be
avoided unless the items are fully dried. Nesting
items when they are wet slows down the air
drying of items, and thus increases the chance
of bacterial (re-) contamination
 Staff who store and stack items of equipment
and utensils must ensure that their hands are
clean before handling the sanitised items
 Failure to immediately and properly store
cleaned items and equipment may also mean
that a workplace hazard is created. This means
that items left lying around may create a tripping
hazard, or other danger
 The correct ‘designated place’ for storing items
can include shelving and racks, cupboards, equipment stores, drawers, specified
areas on benches, trolleys or being hung from overhead hooks.
© ASEAN 2013
Trainee Manual 53

where applicable, after cleaning has been
completed
Introduction
It is important for all equipment to be cleaned after every use
before storage. This will ensure that dirt and grime from a
previous cleaning task is not transferred on to another surface,
this reduces the possibility of cross contamination.
It also means the items of cleaning equipment are ready for
immediate use should there be a need to use them in the
event of an emergency.
Putting cleaning items back in their designated location also
means that other staff are able to access them when they
need to.
Storage of cleaning equipment

After cleaning all equipment should be dried and then placed into a secure environment
that allows them to be clean the next time that they are required.
Generally, all equipment has a designated storage area. Before equipment can be stored
away, it should be checked to ensure it is clean and ready to be reused as outlined
above.
It is important that equipment is stored in a clean condition and in the right location for a
number of reasons, some of which may include:
 So that equipment can be quickly and conveniently located
 So that equipment can be reused straight away
 For stocktaking purposes.
Storage of Chemicals
Chemicals are important within the kitchen environment. Chemical are not to be ingested
by the public in their food.
Storage of these chemicals in a safe environment is very important.
There is a need store chemical away from the food production area as part of your Food
Safety Plan (FSP).
The correct storage of chemicals is of the utmost importance. Storage areas must be
prepared with the appropriate drainage, safety equipment, fire sprinklers and the correct
firefighting equipment. They must also have good ventilation.
Access to these stores should be restricted only to staff who have received appropriate
Occupational Health and Safety (OHS) training in handling chemicals.
© ASEAN 203
54 Trainee Manual
What are the general requirements?

Any undiluted chemicals remaining on your cleaning trolley or in your cleaning bucket
must be stored safely at the end of the shift/cleaning task.
House policies will determine whether these chemicals need to be stored in the chemicals
store or if they can be returned to the cleaning storeroom.
The following guidelines need to be considered when storing chemicals:
 Keep in a storeroom away from other products – the room should be marked
‘dangerous goods’, have necessary HAZCHEM signage, and restricted access
 A register should be maintained to record items in accordance with legislated
requirements
 The store room for chemicals must be well lit and ventilated
 The room should only be used for storing chemicals
 Heavy containers must be stored on lower shelves to avoid the need for lifting, and to
minimise the chance of spills
 Keep containers well sealed and labelled
 Have MSDS and first aid directions posted in the area – together with first aid
resources to support possible treatment requirements
 Keep away from a naked flame or excessive heat
 Product usage charts should be close to the chemicals for easy and clear reference
purposes – including details relating to dilution, items that chemicals can be used on
 Instructions for safe chemical handling must be posted – to provide instruction on
decanting chemicals
 Necessary PPE should be present – gloves, aprons, respirators, gauntlets, hoses, etc.
 Never store chemicals or cleaning agents in food containers
 Never store chemicals with food
 Do not allow customers to come into contact with chemicals, or entry into the
chemicals storage area
 Never mix chemicals together – some may explode
 Ensure measuring devices for chemicals are not used for any other purpose.
© ASEAN 2013
Trainee Manual 55

Introduction
Working in kitchens is by nature a dangerous job. The most common injuries are burning
and cutting followed by slips tripping and falling.
Emergency first aid is vital.
Emergency first aid related to cleaning is also necessary.
It can be caused by:
 Slips on wet floors
 Burns from hot equipment
 Skin burns by contact to skin by cleaning chemical
 Chemical burns internally caused by breathing in fumes from cleaners and solvents
 Falling equipment that has not been stored properly.
Procedure to follow when aiding a person who has been injured
 Look before you do anything, do not put yourself in harm’s way
 Make sure what has caused the injury is isolated or the injured
person can be moved away from cause of injury.
This will vary:
 Hot stove burn, move patient away from stove, run cold water
over affected area to relieve pain and take heat out of affected
area
 Person slips on wet floor, make sure you have proper footwear that will reduce
possibility of you slipping on floor before you go to aid of patient. Then ascertain the
extent of the injured person before you try to move them
 Call for assistance if needed, some things you cannot handle on your own, ask
others to do things that need to be done
 Your establishment may have designated ‘first aid officers’, they will need to be
notified: what is the telephone number?
 Do you need to call ambulance of fire department? Fire department will need to be
called if there is a fire or dangerous gasses in the environment.
© ASEAN 203
56 Trainee Manual
Administering basic first aid for minor cuts, bruises, abrasions,

burns and scalds
Basic first aid for minor cuts
If the person has cut themselves, the first thing you need to do is to
control the blood loss.
This is just a matter of applying pressure to wound.
Check to see if wound is clean:
 If yes, apply bandage and keep dry
 If not, wash with water to flush the wound the best you can then apply bandage or
dressing. Send patient to higher level medical care facility, first aid station or doctor.
Basic first aid for Major Cuts
Apply pressure to wound and elevate to stem the flow of blood where possible. Keep
pressure on wound until higher advice is available. Tourniquet may need to be applied.
Basic first aid for Burns and Scalds
Standard practice is to flow cold water over the affected area for 20 minutes. This will
relieve the pain and take heat out of the wound.
If pain is not relieved then the person needs to seek medical advice.
Do not apply ice to affected area as ice will burn skin more and do more damage.
Bruises from falls
Apply cold compress to affected area to reduce swelling. Do not apply frozen gel packs
directly to areas as this ‘ice’ temperature will burn skin.
Wrap in cloth material and allow cold to penetrate through cloth to ease affected area.
Seek higher medical advice if needed.
Abrasions
Make sure the wound is clean and no foreign objects are still attached to skin. Apply
some sanitising cream and cover with light breathable covering to protect the wound.
Chemical burns on skin
Move patient away from chemical and flush affected area with cold water until medical
help can be accessed.
© ASEAN 2013
Trainee Manual 57
Work Projects
2.1 You are working in a kitchen and are asked to list all your cleaning needs:
 Make a list of 6 pieces you think you require

 Supply price of each piece of equipment
 How often these pieces of equipment will need to be cleaned.
2.2. List utensils needed to clean this cleaning equipment.
2.3 Develop a cleaning schedule for your kitchen:
 What is to be cleaned?
 Who is to clean
 When are they to clean?
2.4. Show how you will store this equipment:
 Supply your requirements for storage.
© ASEAN 203
58 Trainee Manual
Summary
Identify the equipment and utensils that may require cleaning in a kitchen premises
environment and the frequency of cleaning for each identified item
A Food Safety Plan (FSP) is the first thing that needs to be presented to the local authority when
making application to operate a food business in Victoria.
A Cleaning Schedule must be part of this FSP. It will identify:
 All equipment that will need to be cleaned
 All equipment that will need to be cleaned
 How they are to be cleaned
 Who is to clean them
 When they are to be cleaned
 What is to be used in the process of cleaning
 Any occupational health and safety procedure that need to be followed when cleaning
procedure is being implemented.
Select appropriate cleaning utensils and chemicals

It is the enterprises decision to what quality of cleaning chemicals and cleaning equipment that
they are going to be using.
 The best quality or the more budget priced products

 The better the quality the easier the cleaning
 The end result should be the same.
They will make equipment and utensils safe to use to produce food fit for human consumption.
Implement cleaning procedures in accordance with enterprise and legislated requirements
The cleaning schedule will indicate the time of day areas are to be cleaned. What is more efficient
for the business is not always the most convenient.
 Does cleaning have to be done at night?

 Does it cost more to employ staff at night?
If all cleaning is done at night, are there staff to do emergency cleaning during the day?
How many people will be involved in the cleaning? What equipment is available to carry out the
cleaning procedure?
Store and protect equipment and utensils that have been cleaned ready for future use
Cleaning Equipment and Utensils are important to carry out the cleaning process. Loss of this
equipment is detrimental to the efficiency of the 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.
© ASEAN 2013
Trainee Manual 59
While there must be easy access to these areas it is important that these areas can be secured.
Store cleaning items and chemicals, and clean where applicable, after cleaning has been
completed
Utensils used in cooking need to be clean when they are to be used next so should the cleaning
equipment and cleaning utensils.
This makes for ease of use and also minimise the possibility of contamination of the food.
Helps to minimise any staff injuries incurred from picking up containers that are contaminated on
the outside with the caustic chemical contained in the container.
Follow emergency first aid procedures in the event of a cleaning-related incident or
accident
Using cleaning chemicals make the job of cleaning kitchen equipment easier and more efficient.
Some chemicals are corrosive when coming into contact with parts of the human body.
While care must be taken when using chemical everybody must be aware of FIRST AID
procedures when working with these chemicals and must know what is to be done when exposed
to the cleaning chemicals.
What is the chemical?
What precautions that must be followed when using these chemicals?
What is the first aid procedure?
© ASEAN 203
60 Trainee Manual
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.
Why is this of a concern?

Routine maintenance is undertaken to:
 Keep the items in full operational condition
 Keep items safe to use.
© ASEAN 2013
Trainee Manual 61
3.2 Perform basic maintenance activities on

equipment and utensils as necessary
Introduction
Equipment used in the kitchen gets old, breaks and becomes dangerous to use as well as
potentially contaminating food being processed on the premises.
What is involved?
All routine maintenance must be undertaken according to planned, preventative
maintenance programs.
This may include:
 Wiping down and cleaning – you must realise that basic cleaning of equipment is a
prime preventative maintenance activity: many breakdowns are a result of nothing
more than a build of dirt and debris over time
 Washing and rinsing of items – such as mops, brooms, cloths
 Sanitising – essential for minimising the transfer of bacteria
 Drying out – when items have been cleaned you will need to either hand dry the items
or leave it to air dry
 Dismantling and reassembling – electrical items will often need to be dismantled
before they can be effectively maintained and then re-assembled: manufacturers of
items will provide detailed advice of what needs to be done in this regard
 If you can’t find the manufacturer’s instructions contact the supplier for a replacement
set of instructions, or check their website – many suppliers include this sort of
information on-line
 Emptying items – basic maintenance for items such as vacuum cleaners and other
items that incorporate a vacuuming function must be emptied as a routine
maintenance activity
 Changing filters – in vents over stoves.
Day-to-day maintenance
In addition to routine maintenance functions you are expected to
also address maintenance issues that occur on a day-to-day basis.
While you are not expected to be a qualified service technician, you
are expected to take whatever action is within your ability and is
necessary to:
 Fix things on-the-spot
 Prevent further damage to an already faulty item.
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
© ASEAN 203
62 Trainee Manual
 Taking whatever action you can to remedy the situation without placing yourself at risk
and without doing further damage or causing further problems
 this can include turning electrically-powered equipment off before doing anything
and then removing debris that is clogging an inlet, causing the problem
 Checking log books for the machine – some machines require basic maintenance
based on the ‘run hours’ of the item
 Reporting problems to your supervisor or the Maintenance department where your
efforts are unable to rectify the issue you have identified.
3.3 Report maintenance requirements that cannot

be satisfactorily addressed
Introduction
Identification of faults
Staff are partially responsible for identifying faults with cleaning equipment, and reporting
these faults in accordance with enterprise procedures. Storing equipment provides an
excellent opportunity to look for faults.
The procedure to report faults will vary from establishment to establishment.
It is generally the maintenance department’s responsibility to check and fix the item
however there are a number of general rules for dealing with identified faults:
 Equipment should be removed from service as soon as a fault has been identified
 Equipment should be labelled clearly and obviously ‘Out
of Service’
 Equipment should be stored in the appropriate ‘Out of
Service’ area
 Appropriate ‘Report Fault’ paperwork should be completed
and submitted to the appropriate person or department.
Some faults may have to be repaired off-site – which may involve
returning the item to the supplier or forwarding it to an accredited
repairer. In extreme cases, a new item may have to be purchased.
When major repairs are required, management may elect to buy a
new item instead of repairing the old one.
Where repairs have been made on an item, it is important for this item
to be monitored in case the repairs prove to be ineffective and the
establishment may be able to claim under some form of warranty or
guarantee.
© ASEAN 2013
Trainee Manual 63
Work Projects
3.1 Make a list of 6 basic maintenance activities that you may be required to do in the
kitchen
3.2. Develop a checklist of the steps required in performing this basic maintenance of
kitchen equipment
 Include in this list tool you may require to carry out basic maintenance of this
kitchen equipment.
3.3. Supply a maintenance request sheet that will outline maintenance need when you
report maintenance needs to manager
 Name of equipment that need maintaining

 Where the equipment is situated
 Importance of maintenance (high/low).
© ASEAN 203
64 Trainee Manual
Summary
Perform basic maintenance on kitchen equipment, utensils and premises
Perform basic premises maintenance activities as necessary
The premises that are used to produce foods needs to be in good repair.
Are the tiles on the floor coming loose?
 Water can build up under these tiles and cause more damage.
Replacing minor items that are damaged, that pose a food safety or other risk, or which pose a
threat to operational effectiveness, some can be minor others major.
Replacing light globes in cool room, replacing torn or damaged fly screens on windows.
Taking short-term remedial action to prevent a control being kept within the production area will be
effective in reducing long term damage done if these tasks are not carried out.
Perform basic maintenance activities on equipment and utensils as necessary
Following manufacturer’s instructions in relation to on-site basic preventative maintenance.
Keep such things as filters clean, replace washers as they wear out. Seals on cool room doors get
dirty and split during cleaning. Screws and nuts and bolts become loose with usage so constant
checking needs to be in place to minimise impact of these problems occurring.
Report maintenance requirements that cannot be satisfactorily addressed
Contacting the relevant person/department to effect professional repairs, as required. This is good
management procedure that will reduce impact of breakages and downtime of said machinery.
Reporting items that are dangerous and/or which are unable to be repaired/maintained in-house
will help to reduce on costs if people are injured due to lack of maintenance.
Some businesses want to reduce cost by avoiding the costs of implementing these good
management procedures but at the end of the day it will cost the company more if they injure or kill
people whist on their premises. Customers or workers.
Good maintenance saves money in long term.
© ASEAN 2013
Trainee Manual 65
© ASEAN 203
66 Trainee Manual
Element 4:
Handle waste and laundry
requirements
4.1 Dispose of internal waste in accordance with
enterprise and legislated requirements
Introduction
This Section looks at the legal requirements in relation to
waste disposal and the possible internal requirements
that might apply to this common workplace activity.
Hygiene regulations
Health laws require management to supply sufficient
garbage receptacles to cater for whatever garbage is
produced.
If the rubbish is scattered all around the existing bins, and it is flowing over the tops of
bins, it is deemed that there are insufficient bins.
The garbage area must also be kept in a tidy condition as well as clean.
The idea of keeping the garbage area tidy is to try to minimise the potential of providing
harbourage for cats, mice, birds etc.
In general there is a requirement that garbage be stored in such a way as to minimise
contamination.
Consideration may be given to the use of garbage ‘cool rooms’ where food refuse is
stored under refrigeration prior to removal from the premises. This helps control odour
problems and infestation by rodents but this is not a legal requirement.
Remember that keeping things ‘clean’ includes keeping them ‘free from odour’ and this is
an especial concern in relation to garbage areas, bins etc.
Local councils get many complaints form next door neighbours complaining about the
smell coming from the rubbish area of the food premises next door.
Frequency of disposal is very much an individual concern, and the use of commercial
companies to clear garbage may well be required.
Attention should be paid to increasing garbage pick-ups during peak trading periods
where extra food rubbish is generated.
All garbage bins must be in ‘good condition’ and must be fitted with tight-fitting lids which
must be kept in position so as to provide protection against vermin gaining access to the
rubbish.
© ASEAN 2013
Trainee Manual 67
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.
© ASEAN 203
68 Trainee Manual
Plastic garbage bags are a common method of keeping the bins themselves clean,
however bulk rubbish units (dumpers, for example) will need to be hosed out with hot
water and detergent.
Even where you use the bin liners, you cannot rely on them totally to keep the bin clean,
so some cleaning will have to be done.
If you use dumpers provided by an industrial cleaning company, the responsibility for
these dumpers remaining ‘clean’ is yours – if the company supplying the dumpers won’t
clean them, then you have this responsibility.
Also remember that food handlers are legally required to wash their hands after handling
rubbish.
Types of internal waste

Internal waste may include:
 Food waste
 Liquid waste
 Chemical waste
 Fats and oils
 Food wrapping, including containers, cartons, plastic material, bottles, jars and glass,
cans, aluminium-based products, recyclable materials, paper and cardboard
 Waste matter from departments serviced by the kitchen.
Once garbage has been collected from the room, kitchen, it must be transported safely to
the appropriate garbage location, usually a dump master.
Near the dump master there may be a number of recycling stations– paper, plastics,
cans, etc. – and as much garbage as possible should be recycled.
Protective clothing should always be worn when handling or disposing of garbage.
Chemicals are different to garbage and should be treated as such.
Standard requirements
Garbage must be disposed of regularly – it must never be allowed to accumulate inside
the premises: a minimum requirement is to remove all garbage on a daily basis.
In addition:
 Comply with any recycling protocols the business has:
 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.
© ASEAN 2013
Trainee Manual 69
Requirements relating to disposing of chemicals

When cleaning, handling and disposing of chemicals, the following points should be
adhered to:
 Chemicals should never come in direct contact with the skin – always use/wear PPE
 When spilt, chemicals should be initially soaked up with sand, earth or some kind of
designated absorbent material.
Safe disposal of chemicals
Left-over chemicals in undiluted form must never be disposed of down a sink or a gully
trap.
State and local laws address the environmentally friendly and safe disposal of chemicals
by requiring them to be:
 Taken to designated collection sites
 Collected by specially licensed collection businesses.
Chemicals should only be poured down drains that are fitted to chemical traps:
 Never assume a drain leads to a chemical trap.
Where you are unsure about the requirements for disposal of chemicals, contact your
local council for relevant local requirements. They will give you advice as to how to
comply with current relevant legislation.
Chemicals must not be poured down storm water drains in order to prevent pollution of
the environment (and avoid the risk of fines and adverse media attention.
© ASEAN 203
70 Trainee Manual
4.2 Maintain waste disposal area in a clean and

sanitary condition
Introduction
The broad nature of the requirement ensures that it is applicable to all types of food
premises and the different types of garbage and recyclable material that are produced.
Disposal areas
The word ‘facilities’ is intended to include all the areas and equipment used in connection
with garbage and recyclable material storage. It includes: outside storage areas where
bins are kept:
 Garbage rooms
 Refrigerated garbage rooms
 Garbage chutes
 Bins, hoppers and other storage containers whether used
outside the buildings or in food handling areas; and
 Compactor systems and the rooms in which they are housed.
‘Garbage and recyclable matter’ includes food waste, paper, cardboard, glass, metal
(whether recycled or not) and any other waste material produced by the business that has
to be stored before it is removed.
Food premises must have facilities for the storage of garbage and recyclable matter that:
a. Adequately contain the volume and type of garbage and recyclable matter on
the food premises
The standard requires all the garbage and recyclable material to be contained. This
means that the waste should be in bins, hoppers, wire cages or other containers that are
appropriate for the type of waste. For example, paper can be stored in hessian-like
material sacks and wire cages but food waste, which may leak liquids, must be placed in
impervious containers.
The containers must be large enough or in sufficient numbers to contain all the waste
produced by the business while awaiting the next waste removal from the premises.
The outside area or room that houses the containers must also be adequate for the
volume and types of waste. There is no requirement to use refrigerated garbage rooms
although this may be necessary for some businesses to prevent putrefaction and odour
problems.
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.
© ASEAN 2013
Trainee Manual 71
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 issue s,
such as environmental problems or the type of waste
necessitates it; businesses may need an external garbage
area under other legislation.
If premises have a garbage room, the floors, walls and ceiling they must be designed and
constructed in a way that enables them to be cleaned. For example, floors may need to
be graded and fall to a floor waste if the room is hosed to clean it.
They must not, as far as practicable, provide harbourage for pests. For example, walls
should be smooth and free of cracks and crevices where insects could hide.
Garbage rooms are part of the premises and therefore have to comply with the
requirements for sufficient ventilation and lighting.
There is no requirement that garbage containers or garbage areas must be sanitised.
There is no food safety justification for sanitising because food should not be in contact
with the containers and hands should be washed after handling the containers if the next
handling job could transfer contamination from the containers to food.
Washing containers thoroughly with detergent and water should remove residues that are
likely to attract pests.
Handling food for disposal

A food business must ensure that food for disposal is held and kept separate until it is:
 Destroyed
 Used for purposes other than human consumption
 Returned to its supplier
 Further processed in a way that ensures its safety
and suitability; or
 Ascertained to be safe and suitable.
© ASEAN 203
72 Trainee Manual
What is meant by ‘food for disposal’?

A food business is required to hold and keep separate ‘food for disposal’ until it is
assessed.
Food that is immediately assessed and determined not to require holding does not need
to be identified.
 For example, if food that is found to be mouldy is immediately disposed of, the food
does not need to be identified because it is not being held.
However, if the food business needs to keep the mouldy food, for example to return it to
the supplier, the food will need to be kept separate and
identified.
‘Food for disposal’ that needs to be held must be separated
and identified so that it is not accidentally sold or used.
A completely separate storage area is not required but these
foods should be kept away from foods for sale:
 For example, foods that need to be held and kept separate may be placed together on
one shelf in a refrigerator or dry storage area.
The business may also choose to keep these foods in special containers.
The held food must be identified as returned food, recalled food or food that is or may be
unsafe or unsuitable.
Food for disposal must be held and kept separate until the business has decided what to
do with the food
These are discussed below.
a. Destroyed or otherwise used or disposed of so that it cannot be used for human
consumption
The business may destroy or dispose of the food in some way. This may also be the
business’s only option if the other options do not apply.
Food would usually be disposed of by placing it in the rubbish. However, if large amounts
of food need to be disposed of, special arrangements may need to be made. The
business should liaise with the local enforcement authority if large amounts of food are to
be disposed of at the rubbish tip. The enforcement authority may require this food to be
destroyed in some manner before it is dumped, to prevent it being pilfered from the tip
and resold or used.
The food may be able to be used for purposes other than human consumption, for
example animal feed.
© ASEAN 2013
Trainee Manual 73
b. Returned to its supplier

Food may also be held, separated and identified for return to the supplier. Examples of
circumstances in which food may be returned to the supplier include:
 Food that is subject to recall
 Incorrect orders or deliveries; and
 Food that has deteriorated or perished within its stated shelf life.
Cleaning chemicals can be harmful to the environment so there are certain rules that
need to be followed when disposing of them.
Disposing of cleaning chemicals

From time-to-time there may be a need to dispose of cleaning chemicals. This may occur
when:
 Chemicals have become dated
 Containers have lost their labels and you don’t know what’s
inside so the business elects to dispose of the product rather
than risk guessing at what it is
 You change suppliers and elect to start this new relationship
by throwing out any existing product and beginning from a set
date using all new products
 You decide to discontinue using a certain product because it
isn’t performing as expected
 There has been a spill and you need to get rid of the product that has been cleaned
up.
This disposal of chemicals must be done safely and according to environmental
conditions – this means:
 Cleaning chemicals must not be poured down the sink/gully
trap
 Cleaning chemicals must not be thrown out with normal
rubbish.
Recent environmental considerations mean that chemicals must be disposed of in an
environmentally sensitive way.
Many Councils will have special ‘domestic chemical runs’ to facilitate the safe and
environmentally responsible removal of chemicals from households conducted by
licensed personnel under strict control protocols.
Some – but certainly not all – Councils may also have a similar ‘commercial chemical run’
from time-to-time. Contact your local Council to see what their approach, and advice, is
where you have need to dispose of neat chemicals.
All this may sound a bit over the top for the disposal of some cleaning chemicals but be
warned it is the law to dispose of such substances properly.
© ASEAN 203
74 Trainee Manual
4.3 Gather dirty linen from kitchen and associated

departments and process dirty linen
Introduction
Dirty linen may include:
 Uniforms
 Cleaning cloths, tea towels
 Table linen
 Linen from departments serviced by the kitchen.
Process dirty linen may include:
 Sorting into designated types and piles
 Identifying and marking stains
 Notifying the laundry of laundry requirements by type and quantity
 Transporting dirty linen to the laundry
 Returning clean linen to the kitchen.
Part of the role of cleaning and maintaining kitchen premises may be to sort waste and
dispose of it according to hygiene regulations, enterprise practices and procedures, and
environmental considerations.
This Section looks at the legal requirements in relation to waste disposal and the possible
internal requirements that might apply to this common workplace activity.
© ASEAN 2013
Trainee Manual 75
Work Projects
of the project to your Trainer by agreed date.
4.1 Supply waste disposal requirements of your local/ state government regulations:
 What needs to be separated?

 What can be recycled?
 How often refuse will be picked up?
4.2. Develop a cleaning schedule and management guidelines for the waste storage
area:
 Are storage bins to be colour coded?

 When can refuse be stored in this area?
 What control processes are to be put in place to maintain cleanliness in this
area?
4.3. Develop protocols for the collection and processing of laundry needs:
 What happen to soiled linen?

 Who is responsible?
 How often this process is to be carried out?
© ASEAN 203
76 Trainee Manual
Summary
Handle waste and laundry requirements
Dispose of internal waste in accordance with enterprise and legislated requirements
All businesses generate waste. Food businesses generate more than some. The majority of the
waste generated by food business is organic and is non toxic in the short term.
After time this non toxic waste becomes toxic to human health so it is important that it is disposed
of in an organised and efficient manner.
All food businesses need to follow instructions and requirements of the local government authority
in the disposal of waste that is generated by their business.
Re-usable materials also need to be organised and processed. Laundry needs to be managed
when soiled as it becomes hazardous to human health if not cleaned after use.
Maintain waste disposal area in a clean and sanitary condition
They are where waste is collected and stored prior to disposal and also the area that is most likely
to become contaminated quickly through over use and poor maintenance.
Cleanliness here is as important as elsewhere and in some way s more important as this area
collects ALL waste before it is disposed.
Gather dirty linen from kitchen and associated departments and process dirty linen
Kitchens generate a lot of soiled materials. Modern practices have lead to the usage of new paper
based products that alleviate the need to many items used in the kitchen and restaurants.
But there is still a need to gather material that is to be laundered, t-towels, cleaning clothes,
serviettes, table clothes, staff uniforms etc.
Organised collection will give greater control over these items and minimise the impact of them
harbouring bacteria and attracting vermin and pests.
© ASEAN 2013
Trainee Manual 77
© ASEAN 203
78 Trainee Manual
Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
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.
3. Presenting Written Work

Types of written work
Students may be asked to write:
 Short and long reports
 Essays
 Records of interviews
 Questionnaires
 Business letters
 Resumes.
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.
© ASEAN 2013
Trainee Manual 79
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
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
© ASEAN 203
80 Trainee Manual
Recommended reading
Recommended reading
Australia New Zealand Food Authority; 2001 (2nd edition); Safe food Australia: a guide to
the food safety standards; Australia New Zealand Food Authority
nd
Draz, John & Koetke, Christopher; 2014 (2 edition); The culinary professional; The
Goodheart-Willcox Company, Inc
Findley, Mary & Formichelli, Linda; 2007; The complete idiot's guide to cleaning; Alpha
Books
Foley, James M; 2014 ;Principles of code enforcement, Boston Pearson
Food Standards Australia New Zealand; 2002; Food safety: skills and knowledge for food
businesses; guidance for food businesses on the skills and knowledge requirement of
Food Safety Standard 3.2.2, Food Safety Practices and General Requirements; Food
Standards Australia New Zealand, Canberra, A.C.T
Food Standards Australia New Zealand; 2002, Food safety: temperature control of
potentially hazardous foods; Food Standards Australia New Zealand
Hayes, David K 2014, The professional restaurant manager
Hickman, A; 2008; Clean and maintain kitchen premises: SITHCCC004A; William Angliss
Institute, Melbourne
Hickman, A; 2008; Clean premises and equipment: SITHACS006A; William Angliss

Institute, Melbourne
McWilliams, Margaret; 2013 (10th edition); Food fundamentals; Pearson, Boston
Ninemeier, J.D; 2009 (5th edition); Management of food and beverage operations;
American Hotel & Lodging Educational Foundation
© ASEAN 2013
Trainee Manual 81
Recommended reading
© ASEAN 203
82 Trainee Manual
Trainee evaluation sheet

The following statements are about the competency you have just completed.
Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply
There was too much in this competency to

cover without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own

initiative.
My training was well-organised.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked

well.
The activities were too hard for me.
© ASEAN 2013
Trainee Manual 83
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
© ASEAN 203
84 Trainee Manual
Trainee Self-Assessment Checklist

As an indicator to your Trainer/Assessor of your readiness for assessment in this unit
please complete the following and hand to your Trainer/Assessor.

Yes No*
Identify the areas that may require cleaning in a kitchen premises

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

1.3
legislated requirements
Identify and address cleaning and sanitising needs that arise in addition
1.4
to scheduled cleaning requirements
Store cleaning items and chemicals, and clean where applicable, after
1.5
cleaning has been completed
Follow emergency first aid procedures in the event of a cleaning-related

1.6
incident or accident
Identify the equipment and utensils that may require cleaning in a kitchen
2.1 premises environment and the frequency of cleaning for each identified
item
Implement cleaning procedures in accordance with enterprise and

2.3
legislated requirements
Store and protect equipment and utensils that have been cleaned ready
2.4
for future use
Store cleaning items and chemicals, and clean where applicable, after
2.5
cleaning has been completed
Follow emergency first aid procedures in the event of a cleaning-related

2.6
incident or accident
© ASEAN 2013
Trainee Manual 85
Yes No*
3.1 Perform basic premises maintenance activities as necessary
Perform basic maintenance activities on equipment and utensils as

3.2
necessary
3.3 Report maintenance requirements that cannot be satisfactorily addressed
Dispose of internal waste in accordance with enterprise and legislated

4.1
requirements
4.2 Maintain waste disposal area in a clean and sanitary condition
Gather dirty linen from kitchen and associated departments and process
4.3
dirty linen
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed: _____________________________ Date: ______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you
need to do to become ready for assessment.
© ASEAN 203
86 Trainee Manual

Clean and Maintain Kitchen Equipment and Utensils: D1.HRS - CL1.03 Trainee Manual

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Clean and Maintain Kitchen Equipment and Utensils: D1.HRS - CL1.03 Trainee Manual

Uploaded by

Copyright:

Available Formats

Clean and maintain kitchen equipment

William Angliss Institute of TAFE

Project Director: Wayne Crosbie

Introduction to trainee manual........................................................................................... 1

Assessment matrix ........................................................................................................... 5

Element 1: Clean kitchen premises ................................................................................... 9

Element 2: Clean and maintain kitchen equipment and utensils ...................................... 41

Element 4: Handle waste and laundry requirements ....................................................... 67

Presentation of written work ............................................................................................ 79

Trainee evaluation sheet................................................................................................. 83

Trainee Self-Assessment Checklist................................................................................. 85

Introduction to trainee manual

Element 1: Clean kitchen premises

Element 2: Clean and maintain kitchen equipment and utensils

Element 3: Perform basic maintenance on kitchen equipment,

Element 4: Handle waste and laundry requirements

Work Written Oral

Element 1: Clean kitchen premises

1.1 Identify the areas that may require cleaning in

1.2 Select appropriate cleaning utensils and

1.3 Implement cleaning procedures in accordance

1.4 Identify and address cleaning and sanitising

1.5 Store cleaning items and chemicals, and clean

1.6 Follow emergency first aid procedures in the

Element 2: Clean and maintain kitchen equipment and utensils

2.1 Identify the equipment and utensils that may

2.2 Select appropriate cleaning utensils and

2.3 Implement cleaning procedures in accordance

Work Written Oral

2.4 Store and protect equipment and utensils that

2.5 Store cleaning items and chemicals, and clean

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

3.1 Perform basic premises maintenance activities

3.2 Perform basic maintenance activities on

3.3 Report maintenance requirements that cannot

Element 4: Handle waste and laundry requirements

4.1 Dispose of internal waste in accordance with

4.2 Maintain waste disposal area in a clean and

4.3 Gather dirty linen from kitchen and associated

Sodium hypochlorite used in diluted solution in water is

Any piece of equipment designed for the specific use of

A plan to schedule cleaning of all equipment and utensils

Small pieces of equipment, like brooms, scourers,

Specific liquids, sprays, powders etc. used in the process of

Large equipment used to cook food like stoves, cool rooms,

Small utensils used in the kitchen for food production,

Legislation Pieces of law or regulations

MSDS Material Safety Data Sheet

Production area Where food is processed for human consumption

Personal Protection Equipment

Sanitise To make clean, remove bacteria to safe level

Where food is stored prior to processing and after

Waste disposal Removal of rubbish from food production area

 Floor of the kitchen

 Air conditioning outlets

1.2 Select appropriate cleaning utensils and

Floors: Walls and ceilings: Fixtures and fittings:

The cleaning storeroom

What equipment may be involved in cleaning?

Brooms and brushes

Cloths and sponges

Protective face masks

1.3 Implement cleaning procedures in accordance