Culinary Fundamentals With Laboratory

CULINARY
FUNDAMENTALS WITH
LABORATORY
GROUP 3:
IDO, ARLENE
MOLINA, THEA
TANTAY, ANDREW
ALMANZA, JAZEN
C lean a nd Maintain K itchen
E quipment and U tensils
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

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

Element 1:
Clean Kitchen Premises
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
Purpose of Food Safety Plan (FSP)
FSP 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

Identify Areas to be Cleaned
Areas to be Cleaned
 Floor of the kitchen
 Workbenches fixed and/or mobile
 Storerooms, shelving, floor, walls and ceilings
 Sinks and food disposal units
 Drains, in floors, especially wet areas
 Exhaust fans and filters

Identify Areas to be Cleaned
Areas to be Cleaned
 Air conditioning outlets
 Light covers
 Staff change rooms
 Garbage storage areas
 Stock receiving areas
 Grease traps
 Walls
Select Cleaning Equipment
Types of Equipment
 Mops
 Brooms and brushes
 Cloths and sponges
 Buckets
 Protective gloves
 Protective face masks
 Warning signs
Types of Equipment
 Garbage receptacles
 Vacuum cleaners
 Scrubbing machines
Personal Protective Equipment
 Hand gloves
 Eye goggles
 Aprons
 Footwear
 Airways Protection
Chemicals
Chemicals Used for Cleaning in Food Areas

 General detergent
 Dishwasher detergent
 Floor cleaner
 Drain cleaner
 Bleach
 Oven cleaner
 Grill cleaner
 Sanitizers
Process of Cleaning
Principles of Cleaning
 Remove all visible waste from the area to be cleaned.
 Apply cleaning agent and allow it to work on the area.
 Remove the cleaning agent and restore area to it correct condition

Implement Cleaning Procedures
Cleaning Schedule Checklists
 What?
 Who?
 When?
 With what?
 How often?
Material Safety Data Sheet (MSDS)
A material safety data sheet (MSDS) is an important aspect of occupational safety

and health:
 What information is contained within a MSDS?

 Physical data
 Toxicity or potential hazards
 Health effects
 Procedures for safe use
 First aid
 Reactivity
 Storage
 Disposal
 Protective equipment
 Spill-handling procedures
Cleaning Steps
Workbenches
 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 sanitizer and use to manufacturers’ instruction on MSDS sheet
C leaning Steps
Utensils
 Cooks knives
 Chopping boards
 Stainless steel bowls
 Pots
 Pans
 Plates
 Platters
Cleaning Steps
Floors
 These will need to be cleaned on a daily basis.
 Basic cleaning will be sweeping once or twice a day.
 Floors in food production will have to be cleaned more regularly

Cleaning Steps
Store Areas
 Cool storage – refrigeration
 Freezer Storage
 Dry stores
Cleaning Steps
Sinks
 Hand washing sinks
 Food washing sinks
 General purpose cleaning sinks
 Floor washing sink

Cleaning Steps
Drains
 Covers removed
 Washed and sanitised
 Any trapped debris removed before cleaning
 If drains are cleaned on regular basis there is no need to dry them
 They will air dry

Cleaning Steps
Walls of Food Production Areas
 These will need to be cleaned as needed
 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

Cleaning Steps
Air Filters and Vents
 Over stoves and ovens
 Air conditioning
 Air flow vents in walls

Cleaning Steps
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
 Possible infestation of pests of some type
 Smells tend to build

Cleaning Steps
Garbage Bins and Garbage Storage Areas
 Use plastic liners
 Wash bins every time they are emptied
 Cleaned on a daily basis
 Allowed to air dry
 Relined with clean plastic liner
 Lid replaced
Cleaning Instructions
Work Instruction or Job Safety Analysis Sheets
A Work Instruction (WI), Job Safety Analysis (JSA) or SOP (Standard Operating
Procedure) may be provided by the employer to assist in cleaning and in the
application of chemicals:
 What information is provided?
 Where can these sheets be accessed?

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.

Store Cleaning Items
Condition
 Clean ready for later use
Position
 Close to the kitchen
Responsibility
 Last person to use
Store Cleaning Chemicals
Condition
 Secured in container it was delivered
Position
 Chemical storage area
 Sealed
Responsibility
 Last person to use
General Storage Conditions
 Keep in a storeroom away from other products
 A register should be maintained to record items
 The store room must be well lit and ventilated
 The room should only be used for storing chemicals
 Heavy containers must be stored on lower shelves
 Keep containers well sealed and labelled

 Have MSDS and first aid directions posted in the area
 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
 Instructions for safe chemical handling must be posted
 Necessary PPE should be present

 Never store chemicals or cleaning agents in food containers
 Never store chemicals with food
 Do not allow customers to come into contact with chemicals
 Never mix chemicals together
 Ensure measuring devices for chemicals are not used for any other purpose.
Emergency first aid procedures
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
Emergency First Aid Procedures
Additional Requirements:
 Material Safety Data Sheets
 Internal First Aid officers
 Correct use and storage of chemicals
 Applying appropriate first aid measures in emergency situations
 International language signage
 Photo signage and instructions

Emergency First Aid Kit
Condition
 Fully stocked
Position
 Easy access to staff
Responsibility
 Enterprise
Wo r k P r o j e c t s : C l e a n K i t c h e n
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

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CULINARY

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

Assessment for this Unit may Include:

 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 enterprise and legislated

1.6 Follow emergency first aid procedures in the event of a cleaning-related

 When EVERYTHING is to be cleaned

 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

 Workbenches fixed and/or mobile

 Storerooms, shelving, floor, walls and ceilings

 Sinks and food disposal units

 Drains, in floors, especially wet areas

 Exhaust fans and filters

 Staff change rooms

 Garbage storage areas

 Stock receiving areas

 Brooms and brushes

 Cloths and sponges

 Protective face masks

Chemicals Used for Cleaning in Food Areas

 Apply cleaning agent and allow it to work on the area.

 Remove the cleaning agent and restore area to it correct condition

A material safety data sheet (MSDS) is an important aspect of occupational safety

 What information is contained within a MSDS?

 Toxicity or potential hazards

 Procedures for safe use

 Stainless steel bowls

 These will need to be cleaned on a daily basis.

 Basic cleaning will be sweeping once or twice a day.

 Floors in food production will have to be cleaned more regularly

 Cool storage – refrigeration

 Food washing sinks

 General purpose cleaning sinks

 Floor washing sink

 Washed and sanitised

 Any trapped debris removed before cleaning

 If drains are cleaned on regular basis there is no need to dry them

 They will air dry

 These will need to be cleaned as needed

 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

 Over stoves and ovens

 Air flow vents in walls

 Staff might leave food there

 Possible infestation of pests of some type

 Smells tend to build

 Use plastic liners

 Wash bins every time they are emptied

 Cleaned on a daily basis

 Allowed to air dry