Core Competencies UC1: Cleaning and maintaining kitchen premises-UC1

COMPETENCY BASED LEARNING MATERIAL

Sector:
TOURISM

Competency Area and Qualifications:
COOKERY NC II

Unit of Competency:
CLEAN AND MAINTAIN KITCHEN PREMISES

Module Title:

CLEANING AND MAINTAINING KITCHEN PREMISES

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY

BAGUIO CITY SCHOOL OF ARTS AND TRADES
GONZALO PUYAT SCHOOL OF ARTS AND TRADES

CONCEPTION VOCATIONAL SCHOOL

TESDA QA COOKERY NC II Date Developed: Document No. 01
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Developed by:
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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Clean and Maintain Kitchen Premises. This module contains
training materials and activities for you to complete integrating the 21st century skills on
basic competencies Participate in Workplace information, Work in Team Environment,
Solve/Address General Workplace Problem, Develop Career and Life Decisions, Contribute
to Workplace Innovation , Present Relevant Information , Practice Occupational Safety and
Health Policies and Procedures, Exercise Efficient and Effective Sustainable Practices in the
Workplace, Practice Entrepreneurial Skills in the Workplace.

The unit of competency “Cleaning and Maintaining Kitchen Premises" contains
knowledge, skills and attitudes required for a Cookery NC II. It is one of the specialized
modules in National Certificate level (NC II).

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities). Follow these activities on your own and answer the self-check at the
end of each learning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator/ trainer for assistance.

Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this learner's

guide because you have:

been working for some time
already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or skills,
talk to him/her about having them formally recognized so you don't have to do the same
training again. If you have a qualification or Certificate of Competency from previous trainings,
show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of

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competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important dates,
jobs undertaken and other workplace events that will assist you in providing further details to
your trainer or assessor. A Record of Achievement is also provided for your trainer to
complete or once you complete the module.

This module was prepared to help you achieve the required competency, in organizing
and preparing food in the kitchen preparation area or inside the laboratory. This will be the
source of information for you to acquire knowledge and skills in this particular trade
independently and at your own pace, with minimum supervision or help from your instructor.

 Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the skills,
and knowledge you need to successfully complete this module.

 Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are included
to supplement the materials provided in this module.

 Most probably, your trainer will also be your supervisor or manager. He/she is there to
support and show you the correct way to do things.

 Your trainer will tell you about the important things you need to consider when you are
completing activities and it is important that you listen and take notes.

 You will be given plenty of opportunity to ask questions and practice on the job. Make
sure you practice your new skills during regular work shifts. This way you will improve
both your speed and memory and also your confidence.

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 Talk to more experienced workmates and ask for their guidance.

 Use the self-check questions at the end of each section to test your own progress.

 When you are ready, ask your trainer to watch you perform the activities outlined in
this module.

 As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/ pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that you
are ready for assessment.

 When you have completed this module (or several modules), and feel confident that
you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be recorded in
your competency Achievement Record.

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TABLE OF CONTENTS 1
Cover Page 2-4
How To Use This Competency Based Learning Material 5-6
Table of contents 7
List of Competencies 8-9
Module Content 10-12
Summary of Learning Outcome No. 1 13
Learning Experiences No. 1 14-15
Glossary 16-33
Information Sheet No. # 1.1-1
Clean, sanitize and store equipment 34
Self-check # 1.1-1 35
Answer key # 1.1-1 36-38
Information sheet # # 1.1-2
Cleaning safely 39-47
Information Sheet # # # 1.1-3
Cleaning Schedule 48
Self-Check #1.1-3 49
50-52
Answer Key# 1.1-3 53
54-58
Summary of Learning Outcome No. 2
Learning Experiences No. 2 59-62
Information Sheet # 1.2-1
Cleaning and sanitizing food premises and food equipment 63-66
Information Sheet 1.2-2
Materials Used In Cleaning Kitchen Equipment 67-71
Information Sheet 1.2-3
Sanitizing And Disinfecting Procedures And Techniques 72-73
Information Sheet 1.2-4 74-76
Types of cleaning products
Self-Check 1.2-4 Page 5 of 86
Summary of Learning Outcome No. 3

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Learning Experiences No. 3 77
Information Sheet # 1.3-1 78-83
Disposing Waste
Self-Check # 1.3-1 84
Answer Key # 1.3-1 85
References 86

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TOURISM SECTOR
INDUSTRY SECTOR
NATIONAL CERTIFICATE LEVEL II
QUALIFICATION LEVEL

COMPETENCY BASED LEARNING MATERIALS

List of competencies

1. Clean and maintain kitchen Cleaning and maintain kitchen TRS512328

premises premises TRS512331
TRS512381
2. Prepare Stocks, sauces and soup Preparing stocks, sauces and soup TRS512382
TRS512330
3. Prepare Appetizers Preparing Appetizers TRS512383
TRS512384
4. Prepare Salads and Dressing Preparing Salads and Dressing TRS512385
TRS512386
5. Prepare Sandwiches Preparing Sandwiches TRS512333
TRS512334
6. Prepare meat dishes Preparing meat dishes TRS512335
TRS512340
7. Prepare vegetable dishes Preparing vegetable dishes

8. Prepare egg dishes Preparing sandwiches

9. Prepare starch dishes Preparing starch dishes

10. Prepare poultry and game dishes Preparing poultry and game dishes

11. Prepare seafood dishes Preparing seafood dishes

12. Prepare desserts Preparing desserts

13. Package prepared food Packaging of prepared foodstuff

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MODULE CONTENT

UNIT OF COMPETENCY : CLEAN AND MAINTAIN KITCHEN PREMISES
CLEANING AND MAINTAINING KITCHEN
MODULE TITLE : PREMISES
This module deals with the skills and knowledge on
MODULE DESCRIPTOR : cleaning and maintaining kitchens, food preparation
and storage areas in commercial cookery or catering
NOMINAL DURATION : operations.
8 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:
LO1: Clean, sanitize and store equipment
LO2: Clean and sanitize premises
LO3: Dispose waste

Pre-requisite:
Before going through this module, you must have to finish the following:
Basic Competencies:

1. Participate in Workplace information
2. Work in Team Environment
3. Solve/Address General Workplace Problems
4. Develop Career and Life Decisions
5. Contribute to Workplace Innovation
6. Present Relevant Information
7. Practice Occupational Safety and Health Policies and Procedures
8. Exercise Efficient and Effective Sustainable Practices in the Workplace
9. Practice Entrepreneurial Skills in the Workplace.

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Common Competencies:

1. Develop and Update Industry Knowledge
2. Observe Workplace Hygiene Procedures
3. Perform Computer Operations
4. Perform Workplace and Safety Practices
5. Provide Effective Customer Services

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LO1. CLEAN, SANITIZE AND STORE EQUIPMENT

ASSESSMENT CRITERIA:

1. Chemicals are selected and used for cleaning and/or sanitizing kitchen
equipment and utensils

2. Equipment and/or utensils are cleaned and/or sanitized safely and
according to manufacturer’s instructions

3. Clean equipment and utensils are stored or stacked safely and in the
designated place

4. Cleaning equipment are used safely in accordance with manufacturer’s
instructions

5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and area
CONTENTS:

 Food preparation and presentation areas hygienically and in accordance
with food safety and occupational health and safety regulations

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 Cleaned various types of surfaces, large and small equipment/utensils
commonly found in a commercial kitchen

 Various types of chemicals and equipment for cleaning and sanitizing and
their uses

 Environmental-friendly products and practices in relation to kitchen
cleaning

 Sanitizing and disinfecting procedures and techniques
 Using and storing cleaning materials and chemicals

CONDITIONS/RESOURCES:

The students/trainees must be provided with the following:

EQUIPMENT TOOLS AND SUPPLIES & LEARNING
MATERIALS
 First Aid Kit ACCESSORIES MATERIALS  Manuals
 LCD Projector  Books
 Floor mops  Pen  Video (CD)
(Optional)  Materials
 Overhead  Mop Squeezer  Paper safety
handbook
Projector  Broom (tambo)  Notebook (given by
(Optional) suppliers).
 Dust pan This details
the proper use
 Garbage bin (4 and care of
their chemicals
gals.) and
equipment.
 Liquid soap

dispenser

 Paper towel

dispenser

 Cleaning Chemicals

 Detergent

 Sanitizing agent

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METHODOLOGIES:

 Discussion/ demonstration
 Video viewing

ASSESSMENT METHODS:

 Direct observation of the candidate while cleaning a kitchen
 Written or oral questions to test knowledge of candidate’s on cleaning

materials and equipment and hygiene issues
 Review of portfolios of evidence and third party workplace report of on-

the-job performance of the candidate

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LO1. CLEAN, SANITIZE AND STORE EQUIPMENT

LEARNING EXPERIENCES/ACTIVITIES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheets 1.1-1  Read information sheet. If you believe you

understood the information sheet after

reading, Read Information Sheets 1.1-2

2. Answer Self-Check 1.1-1 of Learning  Compare answers to the answer keys. If

Outcome # 1 and compare answers to the you get all the correct answer then

Answer Key. proceed to the next Learning outcome

3. Read Information Sheets 1.1-2  Read information sheet. If you believe you
4. Read Information Sheets 1.1-3 understood the information sheet after
reading, Read Information Sheets 1.1-3

 Read information sheet. If you believe you
understood the information sheet after
reading, Read Information Sheets 1.1-3

5. Answer Self-Check 1.1-3 of Learning  Compare answers to the answer keys. If
you get all the correct answer then

Outcome # 1 and compare answers to the proceed to the next Learning outcome

Answer Key.

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GLOSSARY Meaning
Word
biodegradable Breaks down naturally so causes less pollution
biohazard Something infectious, such as a virus or germ, that could
make people sick
cross-contamination When germs pass from one place (e.g. food, benches,
hands or equipment) to a piece of food
data Information
detergent Used to remove grease and dirt
disposable Something that can be thrown away after it has been used
once e.g. paper serviettes and cups
eliminate Get rid of
fumes Smells or gas from chemicals, which can harm you if you
sniff them
hazard A risk of danger
induction Training when you first start work so you know what to do
linen Things made of fabric e.g. tea towels, chef’s cloths, aprons,
tablecloths, napkins
lint, lint-free Small bits of fluff that come off fabric. Some cleaning cloths
don’t do this – they are lint-free
MSDS Material Safety Data Sheet – it contains the manufacturer’s
information about a chemical product to help people use the
non-toxic chemical safely
pests Not poisonous, safe
Creatures which can contaminate food e.g. mice, flies, ants
PPE and cockroaches
Personal protective equipment. Equipment and clothing to
premises protect you from hazards. It includes gloves, aprons, masks,
safety glasses, ear plugs and safety shoes.
A place of business such as a restaurant or hotel

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Word Meaning
procedures
recycling A list of steps telling you how to do tasks at work
Using something again, e.g. glass or paper, usually after it
repel has been processed
re-usable Drive pests away
Something that can be used again, usually after washing,
salamander such as cloth napkins and tablecloths
sanitise Portable stove or burner
Use a chemical or heat to reduce the number of germs on a
scald surface
schedule Burn with hot liquid or steam
utensils Timetable
Tools used in the kitchen e.g. knives, mixers and serving
waste spoons
Rubbish; something that has to be thrown away e.g. leftover
food

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INFORMATION SHEET 1.1-1
CLEAN, SANITIZE AND STORE EQUIPMENT

Objectives:
At the end of the modules, you should be able to:

1. Identify chemicals used for cleaning kitchen equipment and utensils.
2. Clean, sanitize and store equipment and utensils safely in the designated place.
3. Appreciate the importance of proper cleaning and sanitizing to equipment and

utensils in commercial cookery or catering operations.

Cleaning is the physical removal of visible soil/food residues. A clean surface is
defined as being free from bad odors, non-greaqsy to the touch, and free of any visible
oxidation/rust.

Food soil is generally defined as unwanted
matter on food-contact surfaces. It can be
visible or invisible. The primary source of soil is
from the food product being handled. However,
minerals from water residue and residues from
cleaning compounds likewise contribute to films
left on surfaces. Microbiological biofilms also
contribute to the soil buildup on surfaces.

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CLASSIFICATION OF FOOD SOILS
1. Fat based soils – fat is usually present as an
emulsion and can generally be rinsed with hot
water above the melting point. Fat and oil
residues that are more difficult to get rid off can
be removed with alkaline detergents which
have good emulsifying or saponifying
ingredients.

2. Protein based soils – proteins like heat-
denurated ones are by far the most difficult soils
to remove. Casein (milk protein) is used for its
adhesive properties in many glues and paints.
A highly alkaline detergent with peptizing or
dissolving porperties is required to remove food
protein soils.

3. Carbohydrate based soils – simple
sugars are readily soluble in warm water and
are quite easily removed. Starch residues are
also easily removed with mild detergents.
Starches associated with proteins or fats can
usually be easily removed by highly alkaline
detergents.

4. Mineral based soils – Calcium and magnesium are some of the most difficult to
remove mineral films. Under conditons involving heat and alkaline pH, calcium
and magnesium can combine with bicarbonates to form highly insoluble

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complexes. Salt films can also cause the corrosion of some surfaces and
require an acid cleaner for removal.

5. Microbiological films – Microorganisms (bacteria, yeasts and molds) can form
invisible films on surfaces. These can be difficult to remove and usually require
cleaners as well as sanitizers with strong oxidizing properties.

6. Lubricating greases and oils –
Insoluble in water, alkali or acid these
deposits when often leave a residue melted
with hot water or steam. Surfactants can be
used to emulsify the residue to make it
suspensible in water and flushable.

7. Other insoluble soils – inert soils such
as sand, clay, lipstick, rust or fine metal can
be removed by surfactants-based detergents.
Charred or carbonized material may require
organic solvents.

A Cleaning Agent is a chemical compound formulated to remove soil and dirt.
Cleaning agents typically include an acid or alkaline detergents and may contain
degreasers, abrasive materials or a sanitizer.

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CLEANING COMPOUNDS

1. Detergents – are defined as cleaning agents,
solvents or any substance that will remove foreign or
soiling material from surfaces. Specifically are soap,
soap powders, cleaners, acids, volatile solvents and
abrasives. Water alone has some detergency value,
but most often it serves as the carier of the cleansing
agent to the soiled surface.

Three Basic Phases of Detergency
 Penetration – the cleaning agent must penetrate between particles of soil and
between the layers of soil and the surface to which it adheres. This method is
known as wetting, reduces surface tension and makes penetration possible
 Suspension – an agent holds the loosened soil in the washing solution so it can
be flushed away and not redeposited.
For sugars and salt, water is the agent because these soils are water
soluble and easily converted into solutions. For fat particles, an
emulsifying action is required to saponify the fat and carry it away. (soap,
highly alkaline salts and nonionic synthetics may be used.) For protein
particles, colloidal solutions must be formed by peptizing or
deflocculating. These action prevents curd formation in hard water;
otherwise, solvents or abrasives may be needed.
 Rinsing – this flushes away soils and cleaners so they are not redeposited on
the surfaces being washed.

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2. Solvent Cleaners – commonly referred to as degreasers,
are necessary to clean equipment and surface areas that get
soiled with grease. Ovens and grills are examples of areas
that need frequent degreasing. These products are alkaline
based and are formulated to dissolve grease.

3. Acid Cleaners – tough cleaning problems such as lime
buildup on dishwashing machines and rust on shelving are
treated with acid cleaners. (Ex.: phosphoric acid, nitric
acid,etc.) These products vary depending on the specific
purpose for the product.

4. Abrasives – are generally used for particularly tough
soils that do not respond to solvents and acids. These
products must be used carefully to avoid damage to the
surface that is being cleaned.

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Methods of Cleaning
 Foam – foam is produced through the
introduction of air to a detergent solution as it is
sprayed on the surface that needs to be cleaned.
Foam cleaning will increase the contact time of the
chemical solutions, allowing for improved cleaning
with less mechanical force.

 High Pressure - is used to increase
mechanical force, aiding in soil removal. In high
pressure cleaning, chemical detergents are often
used along with an increase temperature to make
soil removal more effective.

 Clean in Place (CIP) – is utilized to clean the interior surfaces of tanks and
pipelines of liquid process equipment. A chemical solution is circulated through
a circuit of tanks and or lines then return to a central reservoir allowing the
chemical solution to be reused. Time, temperature and mechanical force are
manipulated to achieve maximum cleaning.

 Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of
other equipment. This requires disassembly for proper cleaning. Parts
removed for cleaning are placed in a circulation tank and cleaned using a
heated chemical solution and agitation.

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 Mechanical – it normally involves
the use of brush either by hand or a machine,
such as a floor scrubber. Mechanical
cleaning uses friction for food soil removal.

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FUNDAMENTAL CLEANING PROCEDURES

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and rinsed with
warm water to remove loose food soils.

2. Cleaning Cycle – the removal of residual food soils from equipment surfaces is
based on the manipulation of the four basic cleaning factors and the method of
cleaning. Typically, alkaline chemical solutions are used for the cleaning cycle.

3. Rinse – rinse all surfaces with cold to hot water, depending on the temperature
of the cleaning cycle,to thoroughly remove all remaining chemical solution and
food soil residues.

4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline
residues left and removes any mineral soil present.

5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing agent.
Both time and chemical concentration are critical for optimum results.

Factors that influence the cleaning process
 Soil – varying degrees of food soil will be deposited on the equipment during

production. These food soils will require complete removal during the cleaning
process and will affect the cleaning compound used, along with the method of
cleaning

 Time – the longer a cleaning solution remains in contact with the equipment
surface, the greater the amount of food soil that is removed. More time in
contact with the soil reduces the chemical concentration requirements.

 Temperature – soils are affected by temperature in varying degrees. In the
presence of a cleaning solution most soils become more readily soluble as the
temperature increases.

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 Chemical Concentrations – varies depending on the chemical itself, type of food
soil, and the equipment to be cleaned. Concentration will normally be reduced
as time and temperature are increased.

 Mechanical force – is as simple as hand scrubbing with a brush or as complex
as turbulent flow and pressure inside a pipeline. This aids in soil removal and
typically reduces time, temperature and concentration requirements.

 Water – Minerals in hard water can reduce the effectiveness of some
detergents or a sanitizers. Water pH ranges generally from pH5-8.5. However,
highly acidic water may require additional buffering agents. Water used for
cleaning and sanitizing must be potable and pathogen free.

 Surface – different surfaces especially metals, vary in the ease with which they
can be cleaned. Stainless steel is preferred surface for food equipment and is
specified in industry and regulatory design and construction standards.

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Routine Procedures (Basic Steps)

Dry clean (to remove obvious Remove excess water.
bulk soiling)

Apply cleaning agent. Apply sanitizer with either very
(Detergents) hot water or a chemical
solution.
Rinse by using water to
remove food soil and Post rinse with water if
detergent residues. recommended by sanitizer

manufacturer.

Leave surfaces dry. Drain or
dry manually.

Example of Machine
Dishwashing

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CRISTINA P. RIVERA

CLEAN KITCHEN PREMISES

Why is a clean kitchen important?

In the hospitality industry, it is important to keep
food safe to eat so that people don’t get sick. The
main way to do this is to keep everything clean.
This includes:
 all areas where food is received, prepared,

stored and served
 All the equipment used to prepare and serve

food.

The kitchen and equipment quickly get dirty through normal use. Germs in a dirty
kitchen will spread and the food won’t be safe
to eat.
Also, first impressions are very important in the
hospitality industry. If things are not clean,
guests will see this straight away and not want
to stay or recommend the business to other
people.
The government has laws that businesses and
people handling food must follow. One law is
called the Food Act. It sets minimum (lowest level) standards for cleanliness of food
storage, preparation and service areas, and for hygienic (clean) food handling

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 Cleanliness in the kitchen environment is imperative.
 When the public enter restaurants it is the cleanliness

that is first noted. Places the public cannot see are just
as important as the places that can be seen.
 Modern practice is all based around the Food Safety
Plan (FSP). No food premises can operate in Australia
since 2001 without have a FSP.
 In your FSP will be a Cleaning Schedule.

 The cleaning schedule will determine:
1. When EVERYTHING is to be cleaned
2. How it is to be clean
3. Who is to clean
4. How often everything will be cleaned
5. What chemicals and equipment are to be used when cleaning
6. Advice on OH&S equipment to be used when using cleaning chemicals.

Environmentally friendly sanitizers

Environmentally friendly sanitisers may be labelled ‘biodegradable’, ‘non-toxic’,
‘phosphate-free’ or ‘green’.

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CLEANING EQUIPMENT

There are many different types of cleaning equipment used to clean a kitchen and
each piece of equipment has a special purpose.
Smaller businesses may only have domestic cleaning equipment (what you use at
home) kept in a cupboard. Bigger businesses have commercial or industrial
equipment because it is more powerful and is built for constant use. They may also
have a purpose-built cleaning storeroom where equipment, cleaning products and
protective clothing is kept.
Here is a list of cleaning equipment commonly used to clean kitchens.
Manual cleaning equipment Purpose

Broom Used for sweeping dirt and other rubbish off floors
and other surfaces.

Dustpan and brush Used for sweeping up small spills and collecting
dust and dirt swept into a pile.

Mop and bucket Used for washing smooth floors such as tiles or
vinyl with water after sweeping or vacuuming.
Mop buckets often have rollers to remove excess
water from the mop head.

Cleaning cloths (may be Used for wiping and polishing wet or dry hard
microfiber) and sponge surfaces such as benches, furniture and sinks.

Scourer and scraper Used for cleaning saucepans, stove tops and hard
to remove dirt.

Scrubbing brush Used to clean areas that are very dirty, such as a
floor where something has been spilt.

Window squeegee Used for cleaning windows, including windows
which are high up.

Dusters (including Cleaning surfaces where there is dust, light dirt or
cobwebber) cobwebs.

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Manual cleaning equipment Purpose

Disposable gloves Wear to protect your hands when cleaning and
also when handling chemicals.

Cleaning safety signs Used to warn people that cleaning is in progress or
there is a cleaning hazard, such as wet floors.

Rubbish bin bags For putting food and other waste in before it is
collected.

Cleaner’s sink A low sink used to fill and empty buckets and wash
mops.

The cleaning equipment you use depends on what parts of the kitchen you are
cleaning and what they are made of. For example:

 a tiled floor in a kitchen wet area – mop, bucket or scrubbing brush
 A storeroom with shelves and a lino floor – broom, dustpan, cleaning cloth or

cobwebber.

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Electrical cleaning equipment Purpose
Dishwasher
Washes dishes, cutlery, crockery and
pots and pans.
Also washes parts of kitchen equipment
such as the blades from the meat slicer.

Pressurized steam and water cleaner Uses a high powered stream of water to
rinse stains and marks off cooking
equipment.
Useful when hand scrubbing does not
work, you can’t reach the problem area
or it takes too long.

Floor scrubber Washes large areas of hard floors. The
dirty cleaning solution is sucked up
under the machine. The floor is left clean
and almost dry.

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Electrical cleaning equipment Purpose
Vacuum cleaner
Removes dust and dirt from large floor
surfaces.
There are different types of vacuum
cleaners:

 wet and dry types
 Backpack, upright and floor types.

Use cleaning equipment safely

If you are not sure how to use a piece of equipment,
ask a workmate or your supervisor before you begin
the task. If you forget, ask again.
If you don’t know how to use equipment properly, you
might:

 injure yourself
 injure other people
 Damage the equipment and whatever you are

cleaning.

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Cleaning equipment and the environment

You can help look after the environment by using and maintaining cleaning
equipment properly.
1. Report electrical equipment that is not working properly as it could use

more electricity.
2. Clean equipment after you have used it e.g. empty the vacuum cleaner

and clean the brushes. This means the equipment will work more
efficiently and use less energy next time.
3. Turn off equipment when it is not being used so it does not use
electricity.
4. Use microfiber cleaning, dry mopping and sweeping rather than wet
cleaning to save water.
5. Do not use the dishwasher until it is full.

Check before you start work

Before you start work, check the equipment and
other items. Make sure that:
 there are no jagged parts or sharp edges on
equipment
 equipment looks clean and presentable
 buckets don’t have leaks, are not smelly and have
secure handles
 you have enough cleaning cloths, disposable gloves
and other supplies so you don’t run out before your
shift ends

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 you have the right tools and attachments for your tasks – you will waste time and
effort if you have to go back to the storeroom

 the electrical equipment does not have frayed cords or exposed wires
 Any battery-operated equipment is fully charged.

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SELF CHECK # 1.1
Answer all the following questions

1. What determines the frequency of cleaning?

2. Name 10 areas that require cleaning in the kitchen environment

3. What does the cleaning schedule determine?

4. Name 5 cleaning utensil used in the kitchen

5. Where do you find safety guideline for using cleaning chemical?

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ANSWER KEY # 1.1

1.What determines the frequency of cleaning?
Cleaning Schedule in Food Safety Plan.

2. Name 10 areas that require cleaning in the kitchen environment
Floor, storeroom, staff change room, workbenches, grease traps, pots, pans,

utensils, Sinks, walls, drains, garbage storage area, goods receival area, air
conditioning outlets, vents, windows.

3. What does the cleaning schedule determine?
What is to be cleaned
When it is to be cleaned
Who is to clean
With what do you clean
OH&S requirements for said cleaning.

4. Name 5 cleaning utensil used in the kitchen
Mops, brooms, sponges, protective gloves, protective goggles, scrubbing

machines and garbage receptacles.

5. Where do you find safety guideline for using cleaning chemical?
On the MSDS Material safety data sheet.

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INFORMATION SHEET 1.1-2
CLEAN, SANITIZE AND STORE EQUIPMENT
OBJECTIVE: At the end of the session, you will learn how to:
1. clean the kitchen and food storage areas;
2. clean and store the equipment used for food preparation, serving and
storage; and
3. get rid of waste safely.
CLEANING SAFELY

Cleaning can be dangerous if it is not done properly.
You have learnt how to handle cleaning equipment and cleaning products safely.
But there are other hazards when you are cleaning kitchens.

How to prevent problems
You can prevent many problems by following these guidelines.
1. Be trained and follow the training
Make sure you have been shown how to use equipment and chemicals, and how to do the
cleaning tasks. This might happen during your training or during the induction to your
workplace. Follow all workplace procedures.

2. Follow safety signs and information
Follow all safety signs and instructions. They might be labels on the equipment or products, or
notices on the wall. Use them to help you remember what to do.

3. Be clean
Clean, sanitise and dry equipment and materials after you have finished so you don’t spread
germs while you are cleaning.

4. Use correct PPE
If you have been trained, you should know the correct PPE for each product, piece of
equipment and cleaning task. There is no choice – you must use it.

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5. Do correct manual handling
Know how to lift heavy items so you don’t hurt yourself. Ask for help or use trolleys or lifts.

6. Know what to do in an accident
Know your emergency procedures, where the emergency numbers are and how to contact
the first aid person.

Make sure you know what to do

The most important part of working safely is knowing what to do.

 How do you know what equipment and chemicals to use for each cleaning task?
 How do you find out what to do?
 How do you know what to do if there is a problem?

WATCH AND You should be shown how to do your cleaning tasks in your induction
LISTEN training or on the job.
ASK
If you are still not sure, ask someone, even if you have been told before.
READ There are a lot of things to remember when you start work in a new
workplace!
If someone is explaining to you and you don’t understand them, ask them
to explain again or show you. Sometimes people forget that you are new
to the work and they go too fast.
If you have a problem on the job, ask for advice or help.

 Instructions on equipment or products.
 Notices on the wall.
 Workplace procedures.
 Labels on chemical containers.
 Safety signs.

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MAKE NOTES Write down things that are hard to remember in a small notebook or draw
pictures to help you remember next time.

What to do if there is an accident

Your workplace induction should include emergency procedures. Each workplace

will be a little bit different, but here are some typical guidelines.

Emergency telephone They should be posted on the wall in your workplace e.g.
numbers ambulance, fire brigade, poisons information and police.

First aid kit You should know where it is and who the first aider is.
Chemicals near food
If you have an accident with chemicals while you are cleaning
near food or in a food preparation area, tell your supervisor
immediately. The food must be destroyed so no-one can
accidentally eat it. All surfaces and cooking equipment around
the spill must be cleaned and sanitised so the chemicals can’t
get into the food.

Fire extinguishers You should know where the fire extinguishers are.
BUT don’t use a fire extinguisher unless you have been trained
which one to use and how to use it. A fire involving chemicals
requires the right kind of fire extinguisher. If you use the wrong
fire extinguisher it could make the fire worse.

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INFORMATION SHEET 1.1-3
CLEAN, SANITIZE AND STORE EQUIPMENT
OBJECTIVE: At the end of the session, you will learn how to:
1. Follow the cleaning schedule;
2. Use the proper procedure in cleaning specific equipment; and
3. Perform the operating procedure
cleaning walls, floors, ceilings, windows.
CLEANING SCHEDULE

All parts of the premises where food is prepared, served and stored must be kept
clean to make sure the food is safe to eat. They all need to be cleaned regularly.
This includes:

 walls
 floors
 benches
 shelves
 storerooms and cupboards
 fridges, freezes and cool rooms
 ovens, stoves and cooking equipment such

as fryers
 Extraction fans.

All the things used to prepare, serve and store food also need cleaning. This
equipment includes:

 crockery and glassware e.g. plates, cups and glasses
 cutlery e.g. knives, forks and spoons
 utensils used to cook and serve food with e.g. knives, spatulas and rolling pins
 cooking containers e.g. saucepans, frying pans and baking trays
 electric equipment such as mixers, meat slicers and graters
 cutting boards
 containers to store food before or after it has been cooked

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 Garbage bins.

Here is the kitchen at the Wattle Café.

Following a cleaning schedule
Cleaning is part of the regular routine in a kitchen. It is not something that happens
when people feel like it. A well organised kitchen has a schedule (timetable).
The cleaning schedule tells you:
 What to clean
 When to clean it
 How to clean it
 Who cleans it.
Without the schedule, things might not get cleaned often enough. As well as the
schedule there will probably also be:

 a daily cleaning worksheet so the cleaner knows what they need to do each day
 Cleaning instructions for particular pieces of equipment that explain exactly how

to clean them.

Your manager or supervisor writes the cleaning schedule. It is often in a place where
everyone can see it easily, e.g. next to the roster.
Cleaning tasks are timed to cause the least amount of upset for staff working in the
kitchen. For example, you wouldn’t scrub the floor when the chefs are busy unless
you have to clean up a spill.

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CLEAN KITCHEN EQUIPMENT

EQUIPMENT HOW TO CLEAN
Toasted sandwich
maker Clean as required during trade and at the end of each day.

 Heat the sandwich maker.
 Wipe away loose dirt with a clean cloth.
 Spot-clean or scrape difficult areas.
 Wash with detergent and hot water, rinse and sanitize.
 Rinse and allow to air dry.

5 ring burner Clean under the rings as required during trade and at the
end of each day.
DAILY
 Scrape difficult areas with a scraper.
 Wipe to remove debris.
 Wash with detergent and hot water, rinse and sanitise.
 Rinse and allow to air dry.

Microwave Clean the microwave as required during trade and at the
end of each day.

 Wipe away loose debris and dirt with a clean cloth.
 Spot-clean or scrape problem or difficult areas.
 Wash with detergent and hot water, rinse and sanitise.
 Rinse and allow to air dry.

WEEKLY Exhaust canopy and Clean at the end of each week.
filters
 Wipe the canopy with a cloth to remove surface grease.
 Wash the canopy with detergent and hot water, rinse

and sanitise.
 Rinse and allow to air dry.

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 Soak filters in a solution of degreaser and hot water for
30 minutes, agitate (move around) and hose down or
rinse.

 Allow to air dry.

Here are some guidelines for cleaning floors.

1. Pre-clean  Put up a ‘Wet Floor’ warning sign.

 Sweep to get rid of visible dirt. Collect the dirt in a dustpan and

put it in the bin.

2. Wash  Fill a mop bucket with hot water and add detergent.
 Clean the floor with a rag mop using a ‘figure 8’ movement.
 Change the water as needed.

3. Sanitise  Get a fresh bucket of warm water and add sanitiser.
 Mop the floor again.

4. Dry  Leave floor to dry.

Clean up  Remove the ‘Wet Floor’ sign after the floor is dry.
 Wash mops in hot soapy water and a sanitiser, then leave them

to air dry.

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Benches

Benches are where the food is prepared, so they need to be cleaned all through the

day. The chef or someone in the kitchen may tell you when to clean the benches.

At the end of the day or after each shift, the benches should be thoroughly cleaned

and sanitised.
Stainless steel benches can scratch easily. Don’t use scourers on them.

Here are some guidelines for cleaning benches.

1. Pre-clean  Take food off the bench and store it away from the cleaning

area.
 Sweep off any crumbs or other food scraps and put them in the

bin.

2. Wash  Wipe down with warm water and a detergent, using a cloth or
sponge.

3. Sanitise  Spray with a food-grade sanitiser.
 Leave for the time specified by the manufacturer, then wipe off.

4. Dry  Leave to dry.

Clean up  Wash cloths and sponges in hot soapy water and a sanitiser,
then leave them to air dry.

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Walls and ceilings

Walls and ceilings are often washed each month,
depending on how dirty they get at each workplace.
Every workplace will have its own procedures.
Here are some guidelines.

 Put up a ‘Wet Floor’ warning sign. Water may drip
onto the floor and make it slippery.

 You might need to use a special cleanser and scourer on the greasy walls behind
the stoves. Be careful not to damage the paint or the wall.

 Wash other parts of the wall and the ceiling using a detergent or all-purpose
cleaner and a wall mop. You can then sanitise walls with a spray-on sanitiser.

 Clean the walls from bottom to top. The bottom of a wall is usually dirtier than the
top, so if you work this way the water does not run through the dirt and cause
streaking.

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Wattle Café Standard Operating Procedure
Cleaning walls, floors, ceilings, windows

JOB DESCRIPTION
Floors (lino and
tiles) Clean as required during trade and at the end of each
day’s trade.
DAILY
 Sweep and spot-clean difficult areas such as food
spills.

 Mop with detergent and hot water, rinse and sanitise.
 Allow to air dry.

Walls Clean as required and at the end of each month.

 Remove visible dirt by spot-cleaning.
 Wash using a wall mop, detergent and warm water.
 Rinse and sanitise.
 Rinse and allow to air dry.

Windows Clean as required and at the end of each month.

MONTHLY  Remove fly screens (where fitted) and remove visible
dirt by spot-cleaning.

 Wash windows inside and out using spray-on glass
cleaner, warm water and a squeegee.

 Rinse and polish with a soft lint-free cloth.

Ceilings and Clean as required and at the end of each month.
light fittings
 Remove visible dirt by spot-cleaning.
 Wash ceilings using detergent and hot water. Wipe light

fittings with a damp cloth and detergent.
 Rinse and sanitise.
 Rinse and allow to air dry.

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Cleaning storage areas

Fridge
Empty the shelves and wipe them down daily, using a food-grade cleaning product.
Sanitise with a food-grade sanitiser.
Limit the time that any food spends out of refrigeration to no more than 30 minutes.
Let your supervisor know if you see any food that is out of date or stale.

Cool room  Move food from the cool room to other refrigeration if
1. Pre-clean possible.

 Remove any food matter or debris on the floor, walls or
shelving.

2. Wash  Wash the interior (including shelving and seals) and exterior
walls with a food-grade detergent and hot water.

3. Sanitise  Rinse and sanitise with a food-grade sanitiser.

4. Dry  Rinse and allow to air dry.

Clean up  Replace food if you have moved it.

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Freezer
Empty the freezer, then defrost, clean and sanitise with a food-grade sanitiser.

Defrost the fridge and freezer

If fridges and freezers are defrosted regularly they will work better and use less
electricity.

Dry storerooms and cupboards
Storerooms and cupboards need to be cleaned regularly. Sweep and wash the floor
at least weekly. Dust, clean and sanitise the shelves regularly, and clean any spills
when they happen.
While you are cleaning, check for these things:
 anything that is out of date or is in the wrong place
 anything that has spilled or broken, or come out of its packet
 signs of pests such as mice, rats, cockroaches or other

insects:
 mouse droppings
 chew marks on containers
 moths flying around
 grubs or moths in containers
 spots on walls and surfaces
 eggs and cocoons
 spider webs.

Pests can spread diseases. If you see any of signs of pests, tell your supervisor
immediately.

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SELF-CHECK # 1.1-3
1. What needs to be done after equipment is cleaned and sanitized?
2. Name 6 utensils used to clean in the Kitchen.

3. Name 4 cleaning chemical normally found in kitchens.
4. What condition must eating utensils be before they can be used by customers to

eat food?

5. That condition should cleaning equipment be left in when cleaning is finished?

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ANSWE KEY # 1.1-3
1. What needs to be done after equipment is cleaned and sanitized?

It must be stored or stacked in designated place ready for future use.
2. Name 6 utensils used to clean in the Kitchen.

Mop, broom, scourers, protective eyewear and gloves, face masks, non-slip
footwear, garbage receptacles, vacuum cleaners.
3. Name 4 cleaning chemical normally found in kitchens.

Detergent, drain cleaner, Grill/oven cleaner, dishwasher detergents, bleach,
drain cleaner and sanitisers.
4. What condition must eating utensils be before they can be used by

customers to eat food?
Clean and sanitary condition.

5. That condition should cleaning equipment be left in when cleaning is
finished?
Clean, sanitise if needed, ready to be used next time.

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LO2. CLEAN AND SANITIZE PREMISES

ASSESSMENT CRITERIA:

1. Cleaning schedules are followed based on enterprise procedures
2. Chemicals and equipment for cleaning and/or sanitizing are used

safely
3. Walls, floors, shelves and working surfaces are cleaned and/or

sanitized without causing damage to health or property
4. First aid procedures are followed if accident caused by chemicals

happens

CONTENTS:

 Cleaned various types of surfaces, large and small
equipment/utensils commonly found in a commercial kitchen

 Various types of chemicals and equipment for cleaning and
sanitizing and their uses

 Occupational health and safety requirements for bending, lifting,
carrying and using equipment

 Logical and time-efficient work flow

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KITCHEN PREMISES
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MARY KRISTINE IRIS C. PASION
MARY GRACE L.OCASION Revision No:
CRISTINA P. RIVERA