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

CLEAN AND MAINTAIN KITCHEN
EQUIPMENT AND UTENSILS

D1.HRS.CL1.03
Slide 1
Clean and maintain kitchen
equipment and utensils
Elements
1. Clean kitchen premises
2. Clean and maintain equipment and utensils
3. Perform basic maintenance on kitchen equipment

utensils and premises
4. Handle waste and laundry requirements
Slide 2
Clean and maintain kitchens
Assessment for this Unit may include:
 Oral questions
 Written questions
 Work projects
 Workplace observation of practical skills
 Practical exercises
 Formal report from employer/supervisor
Slide 3
Clean Kitchen Premises
 1.1 Identify the areas that may require cleaning in a kitchen
premises environment and the frequency of cleaning for
each identified area
 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 sanitizing 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
Slide 4
Identify areas to be cleaned
 Workspace
 Storage space
 Customer areas
 Outside of the premises
 Walls
 Ceiling
 Floors
 Fittings
Slide 5
Identify areas to be cleaned
 Workspace: Benches and shelving
 Storage space: Food and chemical storage
 Outside of the premises: Where the garbage is stored
 Walls: All walls get dirty from impurities in the air
 Ceiling: Ceilings get dirty from impurities in the air
 Floors: if the floors were not cleaned soon we can touch

the ceiling
 Fittings: Impurities from the air settle in form of dust and

grease
Slide 6
Select cleaning utensils
Equipment used in the cleaning process
 Large
 Small
 Consumables
 Skill level of the staff
Slide 7
Large
 Sweeping machines
 Floor washing machines
 Steam cleaners
 Pressure sprays
Slide 8
Small
 Floor brooms
 Mops
 Buckets
 Squeegees
Slide 9
Consumables
 Cleaning cloths
 Scourers
 Sponges
 Paper towels
Slide 10
Skill level of the staff
 Staff training
 Size of equipment
 Skill required to handle machinery
 Cost of training
Slide 11
Select cleaning chemicals
Type of cleaning
 Must be suited to cleaning to be done
Storage Requirements
 Stored away from food production area
Slide 12
Select cleaning chemicals
Handling requirements
 Occupational Health and Safety (OH&S)
 Protection requirements
 Hand gloves
 Eye goggles
 Aprons
 Footwear
 Airways Protection.
Slide 13
Implement cleaning procedures
 Standard of cleanliness required
 Food Safety Plan
 Customer expectations
 Skill of the staff
 Cost of training
 Hygiene regulations
 Legislative requirements
 Food Safety plan
Slide 14
Implement cleaning procedures
 Food Safety plan
 Cleaning Schedule
 What?
 Who?
 When?
 With what?
 How often?
Slide 15
Process of cleaning
 Time of the year
 Who?
 What ?
 When?
 How many times?
 Protection
 Customers
 Staff
Slide 16
Additional cleaning required
Breakages
 Unexpected and not part of cleaning schedule
 Immediate response required
Spillages
 Unexpected and not part of cleaning schedule
 Immediate response required
Allowances have to be made to all schedules for the

unexpected.
Slide 17
Store cleaning items
Condition
 Clean ready for later use
Position
 Close to the kitchen
Responsibility
 Last person to use
Slide 18
Store cleaning chemicals
Condition
 Secured in container it was delivered
Position
 Chemical storage area
 Sealed
Responsibility
 Last person to use
Slide 19
Emergency first aid
Condition
 Fully stocked
Position
 Easy access to staff
Responsibility
 Enterprise
Slide 20
Work projects: Clean kitchen Premises
Summary:
 Identify Areas to be cleaned
 Cleaning utensils to be used
 Chemicals to be used
 Cleaning procedures
 Additional cleaning
 Store cleaning equipment
 Emergency First Aid
Slide 21
 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
 2.2 Select appropriate cleaning utensils and chemicals
 2.3 Implement cleaning procedures in accordance with

 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
Slide 22
Identify equipment cleaning needs
 What equipment is in the establishment?
 How does it work?
 How does it come apart?
 How often is it used?
Slide 23
Define cleaning
 What is clean?
 Define!
 What do the customers expect?
 What does your Food Safety Plan state?
Slide 24
Cleaning utensils defined
 Free from foreign matter
 Free from visible matter
 Bacteria reduced to safe level
 Dry to touch
Slide 25
Select appropriate utensils for cleaning
 What needs to be cleaned?
 Where is it?
 When can it be cleaned?
 Who is to clean?
Slide 26
Floor Space
 Large expanse
 Small area
Person to use to sweep and mop
 Advantages
 Disadvantages
Machine to sweep and mop
 Advantages
 Disadvantages
Slide 27
Mopping the floor
 Large expanse
 Mopping by hand
 Small mop?
 Large mop?
 What is the most efficient to use?
 What is the easiest to use?
Slide 28
Select appropriate chemicals for
cleaning
 Cleaning dishes
 Cleaning floors
 Cleaning windows
 Cleaning grills
Slide 29
Cleaning procedures
 What is to be cleaned?
 When can it be cleaned?
 What equipment is needed for cleaning?
 Alternatives?
 Everything cannot be cleaned at same time
 Map out cleaning plan in Food Safety Plan
Slide 30
Store equipment and protect
Equipment storage:
 Must be clean
 Must be dry
 Store so it cannot be contaminated
 Protect from contamination
 Ready for use next time
Slide 31
Equipment storage after cleaning
Must be clean:
 Define clean
 No food particles still attached
 No grease feeling
 Rinse
 Sanitise
Slide 32
Equipment Storage after cleaning
 Dry before storing
 All equipment must be dry before being placed in storage
 Moisture encourages bacteria to thrive
 Bowls turn upside down
 Dust does not settle on food surface
Slide 33
Store cleaning equipment after use
 Safe storage
 Specific area for storing
 Will be there when required
 Clean before storing
 Will be clean ready for use
Slide 34
 Store chemicals separately
 Store safely
 Secure area
 Well ventilated
Slide 35
MSDS??
Material Safety Data Sheet
 Every Chemical
 Every MSDS
First Aid for chemical burn procedures?
 Who knows?
EVERYBODY should know.
Slide 36
Summary:
 Identify what has to be cleaned and when
 Select cleaning utensils and chemicals
 Implement cleaning procedures
 Store cleaned equipment
 Store cleaning items
 Emergency first aid
Slide 37
Perform basic maintenance on kitchen
equipment, utensils and premises
Performance Criteria
 3.1 Perform basic premises maintenance activities

as necessary
 3.2 Perform basic maintenance activities on equipment

and utensils as needed
 3.3 Report maintenance requirements that cannot be

satisfactorily addressed
Slide 38
Basic premise maintenance
Condition of floor
 Any broken tiles
Condition of walls
 Cracks in walls
 Able to be cleaned
Condition of ceiling
 Any ceiling sections falling in
Slide 39
Basic equipment maintenance
Loose nuts and screws
 Are they all there?
 Tighten?
Clean filters on vacuum cleaners
 Regular cleaning make efficient operation
Slide 40
Report maintenance requirements
Regular maintenance
 Efficient operations
 Cost efficient
Long term benefits
 Expense reduction
Slide 41
Perform basic maintenance on kitchen
equipment, utensils and premises
Summary:
 Perform basic premises maintenance
 Equipment basic maintenance activities
 Report maintenance requirements
Slide 42
Handle waste and laundry requirements
Performance criteria:
 4.1 Dispose of internal waste in accordance with

 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
Slide 43
Dispose of internal waste
Define internal waste:
 Food
 Chemical
 Fats and oils
 Liquid waste
 Paper waste
 Plastic waste
Slide 44
Organic waste
 Waste that will break down in landfill
 Food
 Paper waste
Slide 45
Non Organic waste
 Will not decompose on land fill:
 Chemical
 Fats and oils
 Plastic waste
 Aluminum cans
 Glass bottles
Slide 46
Recycle
 Organic waste
 Non Organic waste
 Separate into specific containers:
 Chemical
 Fats and oils
 Plastic waste
 Aluminum cans
 Glass bottles
Slide 47
Recycle
Organic waste
Anything that will decompose:
 Food products
 Paper products wrapping
 Dirt off the floor
Slide 48
Maintain waste disposal area
Waste disposal areas:
 Garbage areas
 Refrigerated garbage areas
 Garbage chutes
 Bins, hoppers, garbage chutes
 Compacter systems.
All must be cleaned on regular, DAILY, basis.
Slide 49
Manage dirty linen and process
May include:
 Kitchen Uniforms
 Kitchen cleaning cloths
 Table linen.
Slide 50
Manage dirty linen and process
Processes may include:
 Sorting
 Notifying laundry
 Transporting
 Returning clean linen
 Checking returned linen.
Slide 51
Handle waste and linen
Summary:
 Internal waste
 Separate
 Recycle
 Waste disposal area
 Tidy
 Clean
 Dirty linen
 Manage.
Slide 52

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CLEAN AND MAINTAIN KITCHEN

EQUIPMENT AND UTENSILS

1. Clean kitchen premises

2. Clean and maintain equipment and utensils

3. Perform basic maintenance on kitchen equipment

4. Handle waste and laundry requirements

 Workplace observation of practical skills

 Formal report from employer/supervisor

 1.2 Select appropriate cleaning utensils and chemicals

 1.3 Implement cleaning procedures in accordance with

 1.4 Identify and address cleaning and sanitizing needs that

 1.5 Store cleaning items and chemicals, and clean where

 1.6 Follow emergency first aid procedures in the event of a

 Storage space: Food and chemical storage

 Outside of the premises: Where the garbage is stored

 Walls: All walls get dirty from impurities in the air

 Ceiling: Ceilings get dirty from impurities in the air

 Floors: if the floors were not cleaned soon we can touch

 Fittings: Impurities from the air settle in form of dust and

 Skill level of the staff

 Floor washing machines

Skill level of the staff

 Skill required to handle machinery

 Must be suited to cleaning to be done

 Stored away from food production area

 Food Safety Plan

 Skill of the staff

 Food Safety plan

 Unexpected and not part of cleaning schedule

 Immediate response required

 Unexpected and not part of cleaning schedule

 Immediate response required

Allowances have to be made to all schedules for the

 Clean ready for later use

 Close to the kitchen

 Last person to use

 Secured in container it was delivered

 Chemical storage area

 Last person to use

 Easy access to staff

 Identify Areas to be cleaned

 Cleaning utensils to be used

 Store cleaning equipment

 Emergency First Aid

 2.3 Implement cleaning procedures in accordance with

 2.6 Follow emergency first aid procedures in the event of a

 How does it work?

 How does it come apart?

 How often is it used?

 What do the customers expect?

 What does your Food Safety Plan state?

 Free from visible matter

 Bacteria reduced to safe level

 What needs to be cleaned?

 When can it be cleaned?

Person to use to sweep and mop

Machine to sweep and mop

Mopping the floor