TH1806

Laboratory Exercise
Cleaning and Maintaining Food and
Beverage Service Areas, Equipment, and
Tools
Objectives:
At the end of the exercise, the students should be able to:
 Identify different food and beverage service areas, tools, and equipment; and
 Develop a report form that could be used by staff to report equipment or items requiring maintenance
as part of cleaning and tidying activities in a food and beverage facility.

Materials:

 02 Laboratory Exercise 1.pdf

 Pen

Instruction: Read the content of this file. Understand the concepts presented and take note of questions or
clarifications that you may have. Ask these questions during the synchronous session with your instructor. He
or she will also process your learnings or takeaways from this file.

Basic Principle:
Cleaning Beverage Service Areas
Different cleaning needs demand different cleaning techniques. General cleaning practices in beverage service
areas involve dry and wet cleaning activities.
Dry cleaning activities include sweeping, dry mopping, dusting, wiping down, and dry vacuuming. Wet cleaning
activities include wet mopping and vacuuming, washing, and polishing.
Techniques
Cleaning and tidying techniques in the beverage service area may include the following:
• Physically picking items up from the floor, furniture, window ledges, countertops, and toilets, and placing
these into bins.
• Sweeping floors with soft brooms and using a broom to remove cobwebs from high areas.
• Using dustpan and brush to clean up dirt and dust swept up by broom and breakages of glasses and
bottles.
• Dusting using a duster or dust cloth. The dusting cloth may be dry or impregnated with a cleaning agent
to increase the adhesion of dust particles.
• Dry mopping using a specialized dust mop without water or cleaning solution to clean areas.
• Wet mopping using a mop with water, bucket, and cleaning solution to wash floors where stain removal
is required.
• Vacuuming the floor using wet and dry vacuum cleaners. Dry vacuum cleaners can only be used to
suck up dry materials, while wet vacuum cleaners are designed to suck up liquid spills and for wet
cleaning of carpets.
• Wiping down using a designated cloth to wipe up wet spills. The cloth may be dry or pre-soaked in warm
water and or a cleaning agent.

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• Polishing involves hand polishing or using a polishing machine. Hand polishing refers to polishing
furniture, counters, and mirrors using nominated polishes with lint-free cloths. A polishing machine, on
the other hand, is used for polishing floor surfaces. Polish protects surfaces and forms a barrier against
liquids that may harm them.
• Washing involves cleaning items using hot water and detergent, sanitizing, and air drying after.

Cleaning of specific items

• Glass Washing Machines – When cleaning glass washing machines, the following should be
performed and considered:
o Read and apply what is contained in the manufacturer’s instructions.
o Fill the machine with detergent. This involves knowing where to keep the detergent, which
detergent to use, how much to put in, and whether or not it should be diluted. Some machines
have an inspection gauge to help identify the level of detergent. Insufficient detergent will not
wash the glasses properly, while too much detergent will not allow the rinse cycle to remove all
residual detergent on the glasses.
o Familiarize the machine’s operational cycle. Machines have different operational cycles. Some
may feature a hot wash, followed by a hot rinse, then a cold rinse to get the glass cold for
immediate use. If a machine can be set for certain functions (e.g., cold or hot final rinse), then
the user should know how to do this; it is usually as simple as flicking a switch.
o Take time to read the thermometer on the glass washer if it is operating at the right temperature.
(The minimum is 70°C.)
o Check the washing cavity of the machine for any food remnants that may block the plug hole
and filter and cause the machine to overflow.
o Clean the inside cavity of the glass washer once a week.
Even though glass washing machines wash glasses to an acceptable standard, most establishments
still hand wash their glassware once a week to maintain its brilliance.

• Ice Machine – This is a straightforward piece of equipment requiring little in the way of user knowledge
and is often located outside the bar area. It is usually fitted with warning lights, which indicate one of
the following:
o Low levels of ice in the machine
o Problem with the water supply
o A temperature-related problem.
Preventive maintenance for this machine involves keeping the motor area free from obstruction to allow
the passage of air to help cool the machine. Periodic brushing off of dust and cobwebs from the
condenser will also assist the ice machine to function efficiently and reduce service call-outs.

• Refrigeration Cabinets – These are pieces of equipment where bottled and canned bar stock, milk,
soft drink, fruit, or water are stored behind the bar. Stock rotation is a must in these cabinets. The
traditional stock rotation system called First In, First, Out (FIFO) should be used. This system requires
new stock to be put at the back and move the existing stock forward.
o Units should be emptied weekly and cleaned thoroughly inside with particular attention to
corners and any water condensation overflow trays. These trays should be emptied and wiped
dry and clean.
o Seals around doors should be cleaned weekly using a warm damp cloth to wipe off any dirt,
grime, and residual sticky drink deposit. Failure to do this will result in seals becoming worn
through which, in turn, will mean the cold air inside can escape, requiring the compressor motor
to work overtime in a never-ending attempt to keep the cabinet chilled.
o Glass fronts should be polished daily to maintain eye appeal.

• Glass Chiller – This is a refrigerated storage for glassware, although not all establishments have this.
Some properties believe their draught beer delivery system or their packaged beer is so effective that

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there is no need for service glasses to be pre-chilled. This unit is turned on and off regularly, so the staff
must know where the valves are to perform these functions.
The following should be considered and performed when cleaning glass chillers:
o Turn glass chillers off and allow to defrost before cleaning.
o Locate and check the drainage plug hole in the glass chiller itself to see if it is free from
obstruction. Check also to see where the overflow pipe or drain hole goes to; frequently, it leads
to a relatively small overflow tray and this needs emptying, cleaning, and drying. In other cases,
the pipe is plumbed into the normal wastewater system.
As ice builds up on the bottom and sides of this unit, its capacity to function efficiently is reduced. It
becomes difficult to insert glass racks into the chillers due to the buildup of ice on the sides. The only
solution to this is to regularly turn the unit off overnight, allow the ice to melt, clean it the following
morning, and turn it back on ready for the day’s operation.

• Post-Mix – It is a beverage dispensing system, mixing at least two (2) components to obtain a beverage.
The recommended daily cleaning of this unit involves the following:
o Removing the cup rest from the drip tray
o Washing, rinsing, and drying the drip tray and cup rest
o Cleaning all external surfaces of the unit with a sponge, and wiping it dry. Never use an abrasive
cleaner.
Many establishments remove the nozzles and soak them overnight daily. The supplier can provide
further advice and give instructions on how and when to clean the unit.
The following are the recommended weekly cleaning of this unit:
o Removing the screw that secures the dispense valve cover, and removing the cover.
o Removing the nozzle and baffle (the round, pointy part through which the syrup and water flow,
located under the nozzle).
o Washing the nozzle and baffle and covering both in warm, clean water.
o Re-installing the baffle, nozzle, and cover.

• Espresso Machine – This is used in making espresso. It is important to obtain, read, and follow the
manufacturer’s instructions when cleaning an espresso machine. Below is an image of an espresso
machine and its parts.

Figure 1. Parts of an espresso machine

Source: https://www.partstown.com/modelManual/GM-1750_spm.pdf

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1. Left Automatic Touch Pad – dispenses hot water through the filter holder and into the cup when
pressed.
2. Hot Water Handle – dispenses hot water through the hot water spout when pulled down.
3. Hot Water Spout – where hot water is dispensed.
4. Filter Holder – handle and filter holder assembly for a single espresso serving; it is locked into
place under the group head.
5. Back Splash Panel – a panel that traps splashes.
6. Drain Tray/Basin – can be lifted for cleaning the drain basin.
7. Leg – the machine rests on four (4) legs.
8. Left Group Head – where hot water is pressurized before going through the filter holder.
9. Cover Panel – slotted stainless steel lid that releases heat and is often used to warm cups
before use.
10. Right Automatic Touch Pad – dispenses hot water through the filter holder and into the cup
when pressed.
11. Auto Fill Light – a red light; when lit, it indicates that the machine needs water in the boiler. The
light will flicker on and off as the boiler is filling with water.
12. Gauge – indicates steam pressure in the boiler.
13. Heater Light – an amber light; when lit, it indicates that the heating element is heating the water
in the boiler.
14. Steam Handle – releases steam from the steam wand when the handle is pulled down.
15. Main Power Switch – turns on the machine.
16. Steam wand – upon pulling the steam handle, steam is released from the steam wand for
steaming or frothing milk.
17. Right Group Head – where hot water is pressurized before going through the filter holder.
18. Filter Holder – handle and filter holder assembly for a single espresso serving; it is locked into
place under the group head.
Note: Diverse models of espresso machines use different terms for each part and may have a
dissimilar requirement in terms of its maintenance requirements. It is vital to refer to the
manufacturer’s instructions at all times.
The steps for the daily maintenance of this machine revolve around the following:
a. Insert the group handle/filter holder fitted with a blind filter loosely into the group head.
b. Activate the group head and allow water to flow over the handle, washing the outer group head
and rubber seal.
c. Tighten and release the handle/filter holder repeatedly while running the group head for
approximately 20 seconds.
d. Tighten the handle/filter holder and run the group head for 10 seconds, 3–4 times with 10-
second intervals.
e. Use a stiff bristle brush to clean the inside of the group head.
Note: The above procedure should be done several times per day, not just once at the start or the end
of the day.
The steps for the weekly maintenance of this machine are different (the manufacturer’s instructions
must be followed), but they can be expected to be along these lines:
a. Carry out the first three (3) steps for daily maintenance (procedure above).
b. Add one (1) teaspoon of espresso cleaning powder to the blind filter and insert it into the group
head.
c. Run the group head for approximately 20 seconds at a time for three (3) minutes.
d. Run the group head for 10 seconds three (3) times, with 10-second intervals.
e. Remove the handle, rinse with water, and re-insert into the group head.
f. Run fresh water through the group head for at least 30 seconds.

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Note: When using a cleaning agent in the espresso machine, ensure to read the individual instructions
applicable to each product.
o Cleaning the port-filter – The basic steps in cleaning the port-filter are the following:
a. Separate the coffee baskets from the group handles.
b. Clean and scrub the inside of the group handles and baskets with a soft scourer.
c. Soak overnight with cleaning powder.
d. Rinse well before reusing.
o Cleaning the steam arms – The basic steps in cleaning the steam arms are the following:
a. Unscrew the tips of the steam wands to remove the buildup of milk.
b. Wipe the steam wands with a damp sanitized cloth and open up the steam valve to
blow out excessive moisture after every use.
c. Open the steam valve to heat the steam arm. Wipe the steam wands clean with a damp
sanitized cloth to remove the buildup of milk.
Note: Soaking the steam wands in hot water and venting steam will also assist in removing the
buildup of milk. Do not use a scourer or knife to remove the milk buildup on steam wands.
o Grinder Cleaning – To maintain the accuracy of dose, ensure that the dosing chamber is
brushed clean of residual coffee grounds at least once per week. The removable bean hopper
should be washed with warm soapy water, then rinsed and dried every week.
Note: Do not place the coffee bean hopper in the dishwasher; wash it by hand in a sink.

• Cleaning Bar Utensils

o Ice buckets – should be cleaned inside and out after every use.
o Jugs and glasses – there must be no cracks, chips, or marks of any kind. Commonly, it is
difficult to remove lipstick, orange juice, and dairy products from glasses, so extra care must be
paid when these are present.
o Cocktail shakers – should be cleaned inside and out, and cleaned after each use except where
another cocktail of the same type is being made immediately.
o Hawthorne strainers – must be thoroughly cleaned after each use; removing the coil and soak
before scrubbing and cleaning may be necessary.
o Cutting boards – must be scrubbed after use, cleaned with detergent at the end of trade, left to
soak overnight in a sanitizing solution, and then rinsed before use.
o Ice scoops – clean as required; never use a glass to scoop ice into drinks.
o Bar spoons, knives, and tongs – clean regularly. Keep in mind that these utensils handle food
and therefore need to be treated or washed the same as any other food handling implement.
o Food containers for garnishes, chips, and nuts – must be washed using hot water and detergent
every after use. These must be stored to protect from flies, dust, and other contamination.

Cleaning Food Service Areas

Much of the cleaning techniques in beverage service areas are also applied in food service areas. However,
specific cleaning requirements may need to be applied to food-specific areas.

Use of the right cleaning items

Many establishments seek to prevent cross-contamination (transfer of bacteria from one location to another) by
using separate cleaning items in different locations. Color coding is often used to accomplish this, such as:
• Red – for toilets.
• Green – in the kitchen and food areas.
• Blue – for general purpose cleaning.

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What needs to be cleaned and sanitized?

Anything used in the storage, preparation, cooking, display, or service of food must be cleaned and sanitized.
In general terms, cleaning and sanitizing requirements mean:
• Equipment and utensils must be cleaned and sanitized in between handling raw high-risk food and
handling cooked, ready-to-eat food.
• Equipment and utensils must be cleaned and sanitized at least after each service session.
• Equipment and utensils in constant use must be cleaned and sanitized at least every four (4) hours.

Specific requirements for cleaning food areas

These are the specific requirements that staff should be aware of when cleaning food areas:
• Obtain workplace training in cleaning to be able to identify in-house cleaning requirements, cleaning
agents and items used, frequency of cleaning, and relevant safety requirements.
• Cover exposed food when cleaning to prevent contamination by chemicals.
• When handling chemicals, wash hands before handling food or food service equipment or utensils.
• Use disposable towels for wiping hands and spills only; clothing or uniform should not be used.
• Properly store crockery and tableware after cleaning to prevent contamination.
• Clean row risk areas and equipment before high-risk areas when the same cleaning items and
equipment are to be used.
• Never use food containers to measure out or hold chemical and cleaning agents.
• All cleaning agents must be stored away from food.
• Do not reuse single-use items. These are intended to be used only once.

Cleaning and sanitizing of eating utensils

All service gear, such as plates, cups, saucers, glasses, and cutlery, must be cleaned and sanitized after each
use to prevent infectious diseases from being communicated from one person to another. After these items are
cleaned and sanitized, they must be properly stored to avoid recontamination. It is a standard requirement that
all items used to serve food and beverages are provided to the customer in a clean condition.
Generally, the seven-step process is suitable for cleaning crockery and cutlery. These are the following:
A. Remove visible food debris by scraping the plates.
B. Rinse with warm water to remove loose dirt.
C. Wash with a detergent, diluted according to the manufacturer’s instructions.
D. Rinse to remove the detergent and other debris.
E. Apply a sanitizer (a chemical designed to kill bacteria).
F. Rinse to remove the sanitizer.
G. Allow to air dry. Air drying is the preferred option to eliminate the use of a cloth to dry surfaces, which
may inadvertently introduce bacteria to the surface that has been cleaned and sanitized.
The procedure for washing eating utensils and dishes by machine is as follows:
A. Scrape and rinse items before stacking in trays; use the right trays or racks for the right items.
B. Wash for a minimum of 60 seconds at a temperature between 66°C and 71°C.
C. Rinse for a minimum of 10 seconds at a temperature of at least 77°C.
In some cases, where there is no dishwashing machine, which is common in small businesses, the use of a
double bowl sink can be effective, provided the following requirements are observed:
• One (1) bowl must contain water at 45°C and detergent for washing.
• One (1) bowl must contain clean water at a minimum of 77°C for sanitizing.
• Sanitizing must involve soaking the items for a minimum of three (3) minutes. It is not acceptable to just
run hot water over the items to remove the suds.
• A thermometer should be on hand to check the water temperature.

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Identifying and Reporting Items for Maintenance

Aside from cleaning, the food and beverage service staff are also responsible for identifying faults with
equipment and reporting these in accordance with enterprise standards.

Types of faults or problems

Equipment faults and problems generally fall into one of the following categories:
• Breakdowns – occur when an item malfunctions
• Damage – destruction of parts, surfaces, and connections caused by normal day-to-day wear and tear
and/or incorrect use.
Items requiring maintenance include those with:
• Frayed electrical cords or bare wires
• Internal mechanical or electrical problems causing equipment not to perform as intended
• Smoke and burning smell coming from them
• Leaking components
• Broken handles and accessories
• A time elapsed by which scheduled preventive maintenance must be provided.

Reporting an item for maintenance

The procedure for reporting faults varies from one establishment to another. When a fault is identified, it is
important to do the following:
A. Take action to fix it (if the solution is obvious and is safe to do so).
B. Report it. If the problem cannot be fixed, do the following:
o Stop using the item.
o Remove the item from the service.
o Tag the item as “out of service” to prevent others from using it while it’s broken.
o Complete a report fault form and submit it to the appropriate person or department.
Depending on an establishment policy, the items for maintenance may be required to be reported to the
following:
• Supervisor
• Manager
• Owner
• Maintenance department.
The usual ways to report items requiring attention are as follows:
• A verbal report – in person either face-to-face or via telephone
• A report fault form or request for maintenance form.
If an establishment has a maintenance department, it is generally their responsibility to check and fix items that
need repair or maintenance.
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.

Reference:
Association of Southeast Asian Nations (ASEAN). (2013). Toolbox Development for Front Office, Food and
Beverage Services and Food Production Divisions: Clean and tidy beverage and food service areas.
Melbourne, Australia: William Angliss Institute of TAFE.

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Procedures:

I. Group Activity
1. You will be assigned in groups of four (4) by your instructor.
2. Your task is to develop a sample report form that can be used by the staff of a foodservice facility to
report equipment or items that need maintenance. Ensure that information in the form enables the
maintenance department to understand what is required to be done. Below is an example of an
equipment maintenance report form.
Equipment Maintenance Report
Name of Equipment:
Label:
Serial Number:
Manufacturer:
Date of Validation
Maintenance Maintenance
Date Before Put Into
Description Performed By:
Service

Table 1. Equipment Maintenance Report Form

Source: http://www.dotxls.org/wp-content/uploads/2016/01/equipment-maintenance-report.png
3. Submit your output via eLMS Dropbox.
4. You will be graded based on the following rubric:
PERFORMANCE INDICATORS POINTS
The form includes all the necessary information
40
about the task to be done.
The form is easy to understand and easy to use. 10
TOTAL 50

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