Core Competencies UC1: Cleaning and maintaining kitchen premises-UC1

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

 Hygiene and cross-contamination issues related to food handling
and preparation

 Sanitizing and disinfecting procedures and techniques
 Using and storing cleaning materials and chemicals
 Waste management and disposal procedures and practices

CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:

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

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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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LO2. CLEAN AND SANITIZE PREMISES

LEARNING EXPERIENCES/ACTIVITIES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheets 1.2-1  Read information sheet. If you believe you

understood the information sheet after

reading, Read Information Sheets 1.2-2

2. Read Information Sheets 1.2-2  Read information sheet. If you believe you
understood the information sheet after
reading, Read Information Sheets 1.2-3

3. Read Information Sheets 1.2-3  Read information sheet. If you believe you
understood the information sheet after
reading, Read Information Sheets 1.2-4

4. Read Information Sheets 1.2-4  Read information sheet. If you believe you
understood the information sheet after
reading, Answer Self-Check 1.2-4

 Compare answers to the answer keys. If
5. Answer Self-Check 1.2-4 of Learning

you get all the correct answer then
Outcome # 2 and compare answers to the

proceed to the next Learning outcome
Answer Key.

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INFORMATION SHEET 1.2-1
CLEAN AND SANITIZE PREMISES
OBJECTIVE: At the end of the session, you will learn how to:

1. Identify cleaning and sanitizing food premises and food equipment;
2. Explain the points to remember about sanitizing; and
3. Follow effective cleaning and sanitizing.

CLEANING AND SANITIZING FOOD PREMISES AND FOOD EQUIPMENT
Definition of cleaning and sanitizing

1. Cleaning

 Clean as meaning clean to touch and free of
extraneous visible matter and objectionable odor.
 cleanliness as meaning there is no
accumulation of:
 garbage (except in garbage containers)
 recycled matter (except in containers)
 food waste
 dirt
 grease
 other visible matter.
 Cleaning and sanitizing (disinfecting) are usually 2 separate processes.
 Effective cleaning must occur before sanitizing, as sanitizers may not work as
well if the food contact surface or utensil has not had all visible contamination
removed.
 Cleaning is often achieved with detergent, water and agitation, with the visible
dirt and detergent then rinsed and removed with clean water.

 Detergents are chemicals that remove dirt and grease, however detergents do
not kill bacteria and other microorganisms.

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 Microorganisms may be removed during the cleaning process, however
cleaning is not intended to destroy microorganisms, sanitizing is required for this
purpose.

4. Sanitizing

 The term sanitary in the Code refers to the
state of a food contact surface or utensil where it
does not contain microorganisms at a level that
would permit the transmission of infectious disease
or compromise food safety.
 Sanitizers are substances capable of destroying microorganisms including
those bacteria that cause food poisoning and other diseases.
 When used properly, they can reduce surface contamination by bacteria to a
safe level. It is important to read and follow the directions on sanitizers carefully.
 Sanitizing is usually achieved using heat and water, or chemicals, or a
combination of both methods. An effective alternative to chemical sanitizers is hot
water used at (75°C or hotter) to soak items for 2 minutes or more.

Points to remember about sanitizing
 For effective and safe use of a sanitizer,
follow the manufacturer's instructions provided on
the label.
1. Some sanitizers are toxic to people and the residue
must be rinsed off, whilst other sanitizers are food-
safe and do not require rinsing. Always follow the
manufacturer's instructions for the sanitizer to ensure
safe use.
2. Sanitizers all work best at the correct dilution. If they are too weak, they do not work
effectively, if they are too strong you are wasting your money.

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3. Sanitizers need time to work. The contact time varies and may be seconds or
minutes depending on the job.

4. Sanitizing solution can be made up as needed and put into labelled spray bottles for
use on bench tops, fridges, door handles and other surfaces.

5. Check the dilution, contact time, safety precautions, shelf life and storage of all
chemicals before use.

Effective cleaning and sanitizing
 All items that come into contact with
food must be effectively cleaned and
sanitized. This is a 4 step process that
removes food waste, dirt, grease and
destroys food-borne disease pathogens.
 The Code does not specify which
procedures must be used to ensure the premises and equipment are kept in a clean
and sanitary condition. Food businesses may use a combination of procedures and
methods to meet Code’s requirements.

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Step 1 – Preparation
 Remove loose dirt and food particles.
 Rinse with warm, potable water.

Step 2 – Cleaning
 Wash with hot water (60 °C) and detergent.
 Rinse with clean potable water.

Step 3 – Sanitizing (bacteria killing stage)
 Treat with very hot, clean, potable water (75 °C) for at least 2 minutes.
 Apply sanitizer as directed on the label.

Step 4 – Air drying
 Leave benches, counters and equipment to air dry. The most hygienic way to dry

equipment is in a draining rack.

Cost effective cleaning
 Cleaning takes time
and costs money.
 With planning, well
designed and organized food
businesses can reduce the
time required for thorough
cleaning.
1. All items must be stored off the floor. Allowing clearance from the floor gives plenty
of room for cleaning beneath shelving and equipment.
2. Undertake regular maintenance, for example filling holes and replacing damaged
tiles.
3. Keep only what you need at the food business premises.
4. Implement and display a cleaning schedule so all staff know their cleaning
responsibilities.
5. Keep wood out of the kitchen. Wood absorbs moisture, provides a breeding ground
for food-borne disease pathogens and cannot be easily cleaned and sanitized.

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6. Wipe down utensils and surfaces with paper towels. Dish cloths (tea towels) can
spread bacteria.

7. If hosing down equipment and surfaces, use a high-volume, low pressure hose. High
pressure hoses can splash and spray dirt onto surfaces and create aerosols that
may contain and spread pathogens.

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INFORMATION SHEET 1.2-2
CLEAN AND SANITIZE PREMISES
OBJECTIVE: At the end of the session, you will learn how to:
1. Identify materials used in cleaning kitchen equipment;
2. Follow the uses of the cleaning materials in the kitchen; and
3. Perform how to clean kitchen items.
MATERIALS USED IN CLEANING KITCHEN EQUIPMENT
 The kitchen gets used from morning to night every day. That leads to spills, trails
of crumbs and smudges on everything from big appliances to drawers and
cabinets. Home cooks who spend a lot of time tinkering with recipes and creating
elaborate dishes require a clean kitchen to complete these culinary masterpieces
without fail.
 There are many types of chemicals used in cleaning and sanitizing kitchen tools
and equipment that are safe for areas where food is prepared or consumed.
Knowing the best types of cleaning materials in a kitchen and their uses can cut
down on the amount of time and effort you put into making the appliances and tools
in the space shine.

CLEANING MATERIALS IN A KITCHEN AND THEIR USES
 A well-stocked kitchen has a host of cleaning tools to handle any type of mess that

is made in the hub of the home. Having certain items on hand will ensure you are
prepared to cook and clean properly.
 Rubber gloves, for example, may seem mundane, but they come in handy when
using abrasive scrubbers and harsh cleaners. They keep hands from getting nicked
by rough edges and aggressive scrubbing actions.
 Speaking of scrubbing: from breaking down baked-on grease and sauces to gently
scrubbing non-stick pans, a good non- or lightly abrasive scrubbing pad can work
on cast iron cookware, stainless steel pots, ceramic dishes and plastic without
damaging or nicking the surface. A scrub brush is also a basic cleaning tool that
makes food prep easier, and should be stocked in different sizes. A long-handled

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scrub brush, as well as thin bottle brushes, makes quick work of dirty items with
narrow openings.
 A plastic scraper is perfect for digging out gunk stuck in the corner of pans or
sweeping around a skillet to remove that last stubborn layer of scrambled eggs or
pasta. The thin piece of pointed plastic works on enamel or non-stick cookware
without causing nicks and dings.
 Stovetop grates, oven floors and some baking pans require the serious scrubbing
power of super fine steel wool. It will quickly take off baked-on food that attaches
itself to burners and other oven items. Always wear gloves and test the item before
taking the abrasive product to its metal surface.
 A good dish cloth can whisk away dry crumbs, and is absorbent enough to mop up
spills in one fell swoop. A stack of thin, lightweight, non-terry cloth towels can also
be ideal for quick hand-washing, buffing a serving platter and swiping up drops of
sauce or oil spills. Throw one over your shoulder or tuck it into your apron
waistband to have on hand for quick attention to a sudden spill or mess.
 Lastly, this may surprise some seasoned home cooks, but a dish drainer is handy
even if you own and use a dishwasher. Some items, such as wooden spoons and
expensive knives, can be ruined by the high heat and forceful jets of water in a
dishwasher. A dish drainer allows you to quickly wash items and set them aside to
dry while sauces are simmering or cakes baking.

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SOAPS AND CLEANERS FOR KITCHEN ITEMS
 A good cleaner, whether homemade or commercial, can save your arms from

scrubbing, as well as save the pot or appliance from wear and tear. A few different
types of general cleaners are good to have on hand for various surfaces and
situations.

 Grease-cutting dish soap is an effective liquid dish soap that will quickly pick up
grease. This keeps the pot or surface from getting rubbed raw in your efforts to
remove stubborn stains, saucy fingerprints and globs of oil from the surface.

 Multi-purpose cleaner is there to help with tougher jobs. Floors, sinks, stovetops,
appliances and countertops may require a more abrasive cleaner, such as baking
powder and water or a powdered cleaner like Bar Keeper's Friend.

SANITIZERS FOR CLEANING KITCHEN EQUIPMENT
 The types of chemicals used in cleaning and sanitizing kitchen tools and equipment

should be safe for food. Many homemade cleaners use household detergents and
sanitizers to great effect in the kitchen's many types of surfaces, from wood and
tile to laminate and stainless steel.

 A mix of 1 part chlorine bleach to 2 parts hot water can rid the surfaces of germs
with one good rub down. Always test a small, unseen area before you begin to
make sure the bleach doesn't react badly with the appliance or cupboards material.

 Vinegar, on the other hand, can be used in a spray bottle without mixing, although
not on granite or countertops that can be etched by this acidic cleaner.

 After cleaning with soap and water, drying and then cleaning with vinegar, a light
spray of hydrogen peroxide (3 percent) can kill off any lingering bacteria from raw

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meats or vegetables. Keep the hydrogen peroxide in a dark or opaque bottle
because long exposure to light will break down the peroxide.

 Commercial cleaners that use pine oil can disinfect kitchen surfaces, typically with
one pass. Dilute 1/4 cup of the pine oil cleaner with 1 gallon of warm water. Rinse
all areas after cleaning to ensure that the disinfectant is wiped clean from the
surfaces.

WHY CLEANING IS VITAL TO A KITCHEN
 It's important to keep bacteria at bay in a busy kitchen. Kitchen countertops, work

areas, handles and sinks should be wiped down daily. Cleaning everyday
removes dirt and crumbs, as well as keeps grime from building up. But it doesn't
remove all bacteria from the surfaces of the kitchen.

 Wiping down all tops, sides and crevices in the kitchen with an antibacterial a few
times a week will ensure that the appliances, handles and other surfaces that get
touched often stay clean and free of germs. Try to do a thorough cleaning once a
month if weekly isn't possible.

HOW TO CLEAN KITCHEN ITEMS
 Going over kitchen items and surfaces with a sponge or cloth doesn't always kill all

the bacteria that can lurk in nooks and crannies. Once bacteria have gained ground
in a small area, you can inadvertently spread the germs to other areas where food
is prepared. There are a few proven methods to ensure that the kitchen materials,
appliances, cookware and utensils are clean.

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INFORMATION SHEET 1.2-3
CLEAN AND SANITIZE PREMISES
OBJECTIVE: At the end of the session, you will learn how to:

1. Identify the methods of cleaning and sanitizing kitchen tools and
equipment; and

2. Select proper cleaning chemicals and equipment chemicals; and
METHODS OF CLEANING AND SANITIZING KITCHEN TOOLS AND

EQUIPMENT INCLUDE:
 Disassembling. Remove all parts, blades, handles, screens and glass or plastic

inserts. Wash each with a food-safe disinfectant and dry before reassembling.

 Immersion. For cookware, utensils, appliance inserts and other items that are
covered in a layer of grime, immersing them in a bath of sanitizing solution can
make them easier to clean. The sanitizer, such as diluted bleach or straight
vinegar, can lift stubborn food bits or thin layers of bacteria that are beginning to
colonize.

 Sterilizing. Place smaller items in a large pan of boiling water and add a food-safe
sanitizer that won't introduce dangerous vapours into the air. Items can also be
steamed in a dishwasher or in a colander over a larger pot of boiling water.

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CLEANING CHEMICALS AND EQUIPMENT CHEMICALS:

 Bleach: used for sanitizing. Available from the non-perishables catalogue. Used to
sanitize food preparation surfaces. One tablespoon per gallon of water achieves
the accepted standard for food prep surface sanitation of 200 ppm. You can also
keep a bottle in the bathrooms for sanitizing door handles and other areas that are
touched a lot, or for tough mildew stains in the showers.

 Blue concentrate: a concentrated multi-purpose cleaning liquid. The bottle has a
measuring device built right in! To measure, take off the small lid and squeeze the
bottle until the right amount is measured. Dumping the bottle over will only empty
the measure amount. On the back of the bottle is a concentration chart. Blue
concentrate is used to clean (not sanitize) counters and mop floors.

 Comet: ordered from Costco, this powder bleach cleanser can be used in both
kitchen and bathroom to clean and sanitize. It is usually used on toilets and
showers but can also be used on counters and floors too.

 Dish Soap comes from Costco and is usually Dawn. Since all dishes must be hand
washed, this is very important to have.

 Dish machine detergent: a white solid brick that goes in the dispenser on the wall.
The solid is not harmful to your hands, but is necessary for cleaning your dishes
properly. It’s fairly expensive, but you won’t go through it that often unless you’re a
bigger house. Contains chlorine-based chemicals but used alone, is not acceptable
for sanitizing.

 Food service hand soap: a clear liquid soap that comes in a small box for easy
mounting into hand soap dispensers it’s more expensive, less pleasant-smelling,
and tougher on your hands than its pink counterpart, but you have to have it in your
kitchen and the bathroom closest to your kitchen.

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 Lotion Hand Soap: similar to food service hand soap, but it is pink and has added
lotion to be less harsh on your hands, and is cheaper. Members usually prefer it
but Health Inspectors don't.

 Mineral oil: used to seal wooden cutting boards and butcher blocks. Prevents wood
from cracking, rotting, retaining smells and stains, etc. Indispensable for houses
with such wooden items.

 Powdered soap: Boraxo-brand powdered soap. Not very commonly used for hand-
washing due to its abrasive quality. Very useful in making home-made cleaning
solutions. See Clean & Green section of the KM manual for uses.

 Reel-a-Peel: an orange-scented degreaser that is used only for metal surfaces. It’s
a little expensive but it works really well on grease. You have to order the case so
if you try to order one or two bottles, it won’t come. Reel a Peel is not food safe, so
make sure to sanitize any food preparation surfaces after using.

 Rinse Aid is a green brick that turns into liquid and will make your dishes shiny. It’s
expensive and not necessary. Most houses don’t use it.

 Sanitizing fluids: for the sanitizers used in the kitchens of all houses. There are two
kinds, red and yellow.

 Score: orange solid that can be used with the dispensers currently installed in most
houses. In solution, Score is a degreaser. Not for use on wood. The dispensers
malfunction frequently so make sure that the concentration is right once dispensed.
Useful at low concentrations (a teaspoon or so per gallon) to mop floors if oil or
grease has been spilled on them. Gloves should be worn.

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 Shamrock: green solid also used in dispensers but for dish-washing using the 3-
compartment method. Does not sanitize; must be followed by a sanitizing
treatment.

 Vegetable oil: Can also be used to clean the griddle. Much more pleasant then
vinegar. Canola oil can also be used, but it’s more expensive. Do not use olive or
corn oil as their smoke points are too low. Scrape any debris from griddle. Cover
with oil and turn all burners on high. Make sure oil doesn't all run off. Once any
grime starts to darken noticeably (but before it starts to smoke) turn off the burners.
Allow hot oil to cool. (5-10 minutes) Scrub griddle briefly with griddle brick to
introduce the abrasive material onto the griddle (optional). Using the griddle
handle-pad-screen combo and a little elbow grease, scrub til shiny!

 White Vinegar: can be used to clean griddle top. If you warm the griddle and use
white vinegar to clean, the grease and food comes off very easily. (Our griddle is
actually silver) Make sure not to heat the griddle up too much or the vinegar will
evaporate too quickly and its fumes are hard on the nose. Also can be used with
large-grain salt to scrub rust off of abused woks. Not advisable for cast iron skillets
(some warm water and a potato are gentler).

 Windex is an ammonia-based glass cleaner. Great for mirrors and windows.
Caution: do not mix with bleach! Mixing these two products releases a toxic gas.

 Wood oil soap is used specifically for wood floors. Not as abrasive as many other
cleaning chemicals. Mix the soap according to the label and use on wood for a
lemony scent.

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INFORMATION SHEET 1.2-4

CLEAN AND SANITIZE PREMISES

OBJECTIVE: At the end of the session, the trainees will identify different

products used for cleaning purposes. Types of cleaning products

Here are the main types of cleaning products you will find in a hospitality business.

They may be called by different brand names.

Type of cleaner Use

Abrasive cleaners Used for scouring and cleaning ceramic or enamel surfaces e.g.
the cleaner’s sink. Don’t use on surfaces that scratch easily.
They can be hard to rinse away, so wipe and rinse as soon as
possible after you use them.

Detergents Come in different strengths, so always follow dilution instructions
on the label.
Some detergents are for heavy-duty cleaning e.g. fat, grease and
oil on steel, most plastics, glass, ceramics and concrete. They are
often used in dish and glass washing machines.

Chlorine or bleach Used to disinfect, bleach and deodorize.
They can attack rubber, plastic and aluminum.
They should never be mixed with other cleaning products as they
may give off toxic fumes.

Sanitizers Used to reduce germs on a surface. Use them on food preparation
surfaces.

Disinfectants Used to kill germs. They should be used in rubbish bins and other
non-food preparation areas.
Because they sometimes have a strong scent, they are not suitable
for use in a kitchen or food area.

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Specialist cleaning Used for a specific cleaning task e.g. to remove difficult stains from
agents small areas, clean windows and glass, clean stainless steel or
clean rubbish bins.

USE CLEANING PRODUCTS SAFELY

Your workplace will have procedures that tell you what products to use for each task
and how to use them safely.
Some cleaning products are toxic (poisonous) if you breathe the fumes (gas), touch
them or they get into food.
If you use a product wrongly you could:

 harm yourself or people you work with e.g. splash chemicals into your face or
eyes or mix the wrong chemicals together and cause toxic fumes

 damage surfaces by using the wrong chemical on them
 Poison food so it is unsafe to eat.

If you are not sure what to use and how to use it, ask a workmate or your
supervisor.
Guidelines for using cleaning products safely

1. Store all cleaning products in a locked storeroom or secure place.

2. Use the correct PPE to protect yourself from splashes or spills.

3. Put all cleaning products back where they belong after you have finished using them.

4. Don’t use cleaning chemicals near food.

5. Never store chemicals in food containers.

6. Never light a cigarette or a match near chemicals or chemical storage areas.

7. Never smell a chemical as you might burn inside your nose or faint.
8. Follow the manufacturer’s instructions exactly when using and diluting chemicals

(mixing them with water).

9. Always read warning signs or labels about cleaning products.
10. If you don’t know what a chemical is, don’t use it.

11. Always put the chemical into water rather than water into the chemical, so there is no

splashing.

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12. Know where the MSDSs (Material Safety Data Sheets) are kept and how to read and
use them.

13. Use the correct lifting method for heavy containers of chemicals. Bend from your knees,
not from your back. Or ask someone to help you.

Personal protective equipment (PPE)

Personal protective equipment (PPE) is clothing and
equipment that you wear or use to make sure you
are safe in the workplace, such as when you are
using cleaning products. It includes:
 non-slip shoes or waterproof boots
 thick rubber gloves
 goggles
 face masks
 overalls
 Rubber aprons.

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Material Safety Data Sheet
The Grease Cutter Stove Top cleaner

SECTION 4 – EMERGENCY FIRST AID PROCEDURES

For advice, contact the Poisons Information Centre (phone 123 456) or a doctor.

Swallowed Rinse mouth with plenty of water and give water to drink. Seek
medical aid.

Eye Hold eyes open and flush with water for at least 15 minutes. Seek
medical attention promptly.

Skin Remove contaminated clothing and wash affected skin area
thoroughly with soap and water. Wash clothing before re-use.

Inhaled Unlikely due to physical form of product. Take patient to fresh air
and put in a comfortable position until fully recovered.

Here are the instructions on the label for diluting Shyne Floor Cleaner with water.

Shyne ml = millilitres
Floor Cleaner

Mix 10 ml in 1 litre
of warm water

Your bucket holds 10 litres.
1. Multiply the amount of warm water (1litre) by 10 to fill your bucket.
2. Also multiply the amount of floor polish chemical by 10 to match the water.

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The water and the chemical must stay in the same ratio or balance with each other.

WATER CHEMICAL RATIO
1 litre 10 ml 1:10

x 10 x 10 10:100
= 10 litres = 100 ml = 1:10

 ALWAYS measure chemicals. NEVER
guess how much to use.

 ALWAYS follow the manufacturer’s
instructions.

 ALWAYS put the chemical into the
water so there is no splashing.
NEVER pour water into the chemical.

Chemicals and the environment

Chemicals are often toxic and bad for the environment. When we empty our
buckets down the sink, the poison can get into the water. Here are 3 ways you
can reduce the amount of cleaning chemicals put into the land, water and air.
1. Use microfiber cloths for cleaning. These are made of a special material

that removes dirt, grease and dust without chemicals.
2. Choose bio-degradable cleaning products, which are less harmful to the

environment.
3. When you dilute chemicals with water, only use the exact amount on the

label. Using more won’t clean any better and puts extra chemicals into the
environment.

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SELF-CHECK 1.2-4
ANSWER THE FOLLOWING:
1. Where are the cleaning products kept in your workplace?

2. What signs are on the door of the storage area?

3. Where is the PPE kept?

4. Where are the MSDSs kept?

5. Are there any chemicals that need to be diluted? Or are most of them pre-
mixed?

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6. Choose 4 cleaning products and fill in the table below. If you can’t find the

information, ask your trainer or supervisor to help you.

Name of product What is it used for? Warnings on Safe for

label environment?

7. Choose one of the products in question 6 and tell someone else about it.

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LO3. DISPOSE WASTE

ASSESMENT CRITERIA:
5. Wastes are sorted and disposed according to hygiene regulations,
enterprise practices and standard procedures
6. Cleaning chemicals are disposed safely and according to standard
procedures
7. Linens are sorted and safely removed according to enterprise
procedures

CONTENTS:

 Food preparation and presentation areas hygienically and in

accordance with food safety and occupational health and safety

regulations

 Occupational health and safety requirements for bending, lifting,

carrying and using equipment

 Logical and time-efficient work flow

 Hygiene and cross-contamination issues related to food handling

TESDA QA and preparation Date Developed: Document No. 01
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 Sanitizing and disinfecting procedures and techniques
 Waste management and disposal procedures and practices

CONDITIONS: 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 safety
Overhead Projector Mop Squeezer Paper handbook (given
by suppliers).
(Optional) Broom (tambo) Notebook This details the
proper use and
Dust pan care of their
chemicals and
Garbage bin (4 equipment.

gals.)

Liquid soap

dispenser

Paper towel

dispenser

Cleaning Chemicals

Detergent

Sanitizing agent

METHODOLOGIES:
 Discussion/ demonstration
 Video viewing

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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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LO3. DISPOSE WASTE
LEARNING EXPERIENCES/ACTIVITIES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

4. Read Information Sheets 1.3-1  Read information sheet. If you believe you

understood the information sheet after

reading, answer Self-Check 1.3-1 of

Learning Outcome # 3.

5. Answer Self-Check 1.3-1 of  Compare answers to the answer keys. If
Learning Outcome # 3 and you get all the correct answer then
compare answers to the Answer proceed to the next Learning outcome
Key.

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INFORMATION SHEET # 1.3-1
DISPOSING WASTE

Objective: At the end of this session the trainee will able
1. To categorize how clean waste bin;
2. To follow the Procedure for cleaning bins; and
3. To dispose hazardous waste safely and properly.

Cleaning waste bins

Food waste can attract pests and contaminate food. Rubbish areas must be kept
clean so that the kitchen stays safe.
Every workplace has its own procedures for handling waste, but here are some
general guidelines.

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Procedure for cleaning bins  Clean up anything that has fallen out of bins
1. Pre-clean onto the floor.

 Remove the bin liner, with rubbish, from the
bin. Tie the top and dispose of the rubbish
correctly.

 Wipe away loose dirt from outside and inside
the bin with a cloth.

2. Wash  Scrub the outside and inside of the bin and lid
with detergent and hot water.

 Wash the area around the bin, such as floors
and walls.

3. Sanitise  Rinse the kitchen bins with hot water and
disinfect them.

 Hose out commercial bins with cold water and
disinfect them. Use a nozzle spray to save
water.

4. Dry  Rinse, allow to air dry and fit with a new bin
liner.

Clean up  Wash your hands thoroughly after you have
finished.

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SAFE DISPOSAL WASTE
Disposal of hazardous waste

Some things used in kitchens must be disposed of properly or they can pollute
(poison) the environment (the land, sea, water and air).
Some examples of hazardous waste are:

 cleaning chemicals
 corrosive products such as oven and drain cleaners
 used cooking oils
 aerosol containers
 insecticides and pesticides such as mouse bait
 Flammable products (it is against the law to have methylated spirits in the

workplace any more).

They must be disposed of (got rid of) in a way that protects the environment.

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These substances must never be poured down a sink or a gully trap, put into

storm water drains or thrown out with normal rubbish.

Hazardous waste How to dispose of it

Unwanted concentrated Your workplace should have them collected by a
chemicals, aerosol sprays licenced industrial waste company who will
and empty chemical dispose of them safely.
containers
Pour it down a cleaner’s sink with a chemical
Diluted chemicals e.g. used waste trap that feeds into the sewer system, not
cleaning water the storm water.

Used cooking oil and grease Your workplace should have it collected in a
special kitchen grease trap and use a licensed

company to take it away.

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There are federal, state and local laws about the environmentally safe disposal of
chemicals and used cooking oil. Any business that does not follow these laws can be
fined and get bad publicity.

Your workplace will have a
procedure for disposing of hazardous
waste. If you notice that this waste is
being disposed of wrongly, tell your supervisor.

Reduce use of chemicals

Hazardous waste can’t be put into normal rubbish bins or tipped down drains.
It must be disposed of safely in a way that follows the law.
Your workplace could also try to produce less hazardous waste by:

 buying spray bottles rather than aerosol sprays
 buying cleaning products that are not harmful to the environment
 using microfibre cleaning products that don’t need chemicals
 using environmentally friendly methods to remove pests, such as

mice traps instead of bait and insect screens on windows.

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Recycling

Recycling

Recycling means re-using something.
Your workplace probably has recycling rubbish bins where you put bottles and
cans into one bin and food scraps in another. There may also be a separate bin
for paper and cardboard. Things like paper, glass and plastic can be used
again; food can be turned into compost and used on garden beds.
It is good for the environment because it reduces the number of new things that
must be manufactured and there is less rubbish sent to the tip.

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SELF-CHECK # 1.3-1
4. What must not accumulate on the premises where food is produced?

5. How should utensils and equipment be stored prior to be being used?
.

6. How should cleaning equipment be stored?

7. When cleaning chemical comes into contact with human skin, what is the
first aid procedure?

8. Give 4 basic maintenance you might need to do in the kitchen

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ANSWER KEY # 1.3-1
1. What must not accumulate on the premises where food is produced?
 Garbage, except in garbage containers
 Recycled matter, except in containers
 Food waste
 Dirt
 Grease or
 Other visible matter.
2. How should utensils and equipment be stored prior to be being used?

 Clean and sanitized, ready for next use.
3. How should cleaning equipment be stored?

 Clean and sanitized, ready for next use.
4. When cleaning chemical comes into contact with human skin, what is the

first aid procedure?
 Flush with clean water and seek medical advice.
5. Give 4 basic maintenance you might need to do in the kitchen
 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.

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REFERENCES

A. BOOK REFERENCE
1. Wayne Gisslen (2019), PROFESSIONAL COOKING (9th Ed., Asia Regional
Edition).Wiley.
2. Hamlyn, Octopus Publishing Group (2009), LAROUSSE GASTRONOMIQUE
(1st Ed. English Edition).Hamlyn.
3. Robert Christie Mill (2002). RESTAURANT MANAGEMENT, OPERATIONS
and EMPLOYEES. (3rd Ed. Pearson Ed.) Pearson.

B. E-BOOK REFERENCE
1. ASEAN Tool Box (2013). Clean and maintain kitchen equipment and
utensils. William Angliss Institute of TAFE.
2. Competency Based Curriculum COOKERY NC II
3. Training Regulation COOKERY NC II

TESDA QA COOKERY NC II Date Developed: Document No. 01
SYSTEM CLEAN AND MAINTAN Issued by:
KITCHEN PREMISES
Developed by: Page 86 of 86
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MARY GRACE L.OCASION Revision No:
CRISTINA P. RIVERA