Presentation on theme: "CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS"— Presentation transcript:
1CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS D1.HRS.CL1.03Trainer welcomes trainees to class and explained the topic for today is “Clean and maintain kitchen equipment and utensils”.
2Clean and maintain kitchen equipment and utensils ElementsClean kitchen premisesClean and maintain equipment and utensilsPerform basic maintenance on kitchen equipment utensils and premisesHandle waste and laundry requirementsTrainer advises students this Unit comprises three Elements, as listed on the slide explaining:Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detailStudents can obtain more detail from their Trainee ManualThe course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.
3Clean and maintain kitchens Assessment for this Unit may include:Oral questionsWritten questionsWork projectsWorkplace observation of practical skillsPractical exercisesFormal report from employer/supervisorTrainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.Trainer indicates to students the methods of assessment that will be applied to them for this Unit.
4Clean Kitchen Premises 1.1 Identify the areas that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified area1.2 Select appropriate cleaning utensils and chemicals1.3 Implement cleaning procedures in accordance with enterprise and legislated requirements1.4 Identify and address cleaning and sanitizing needs that arise in addition to scheduled cleaning requirements1.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed1.6 Follow emergency first aid procedures in the event of a cleaning-related incident or accidentTrainer identifies for students the Performance Criteria for this Element, as listed on the slide.
5Identify areas to be cleaned WorkspaceStorage spaceCustomer areasOutside of the premisesWallsCeilingFloorsFittingsTrainer to discuss:Identify all the areas within the establishment that will need to be cleanedEverywhere and anywhere, not just the areas that people can seeAsk the students who has identified these area according to Food Safety Plan.
6Identify areas to be cleaned Workspace: Benches and shelvingStorage space: Food and chemical storageOutside of the premises: Where the garbage is storedWalls: All walls get dirty from impurities in the airCeiling: Ceilings get dirty from impurities in the airFloors: if the floors were not cleaned soon we can touch the ceilingFittings: Impurities from the air settle in form of dust and greaseTrainer to discuss:There is a need to discuss the complete cleaning of ALL the areas related to the production of the food for the establishmentLarger places this will be compartmentalisedSmaller places will have to contend will all of these.
7Select cleaning utensils Equipment used in the cleaning processLargeSmallConsumablesSkill level of the staffTrainer to discuss:What will be used to clean?What has to be cleaned?Waste of money to but expensive equipment to clean small areasMore cost effective to use machinery to clean large areasLarge brooms for wide open spacesSmall brooms for tight confined spacesDoes the staff have to skills to operate machinery?How much does it cost to operate?
8Select cleaning utensils Equipment used in the cleaning processLargeSweeping machinesFloor washing machinesSteam cleanersPressure spraysTrainer to discuss:Equipment: LARGEWho can operate this equipment?How easy are they to operate?Will they be economical to purchase?Will they be used once per day or week?Will they be used for 1 hour or 4 hoursCost of operating?
9Select cleaning utensils Equipment used in the cleaning processSmallFloor broomsMopsBucketsSqueegeesTrainer to discuss:What is the most efficient small equipment to purchase?Cheapest is not always the most economical to purchaseBetter quality, longer lastingCost of replacementReason for purchasing - More efficient cleaning.
10Select cleaning utensils Equipment used in the cleaning processConsumablesCleaning clothsScourersSpongesPaper towelsTrainer to discuss:Consumable?Things that will wear out quickly-Sponges and scourersOnly get used once then discarded-Paper products.
11Select cleaning utensils Equipment used in the cleaning processSkill level of the staffStaff trainingSize of equipmentSkill required to handle machineryCost of trainingTrainer to discuss:Training of staff important:Cost of trainingBenefits of training.OH&S benefits:Less loss of skilled staff.
12Select cleaning chemicals Type of cleaningMust be suited to cleaning to be doneStorage RequirementsStored away from food production areaTrainer to discuss:Correct chemical for cleaning required.How they need to be storedVolatile aromasVolatile to touch, corrosive to skin, to surfaces.Grill cleaners not to be used in general cleaning!
13Select cleaning chemicals Handling requirementsOccupational Health and Safety (OH&S)Protection requirementsHand glovesEye gogglesApronsFootwearAirways Protection.Trainer to discuss:Staff have to be trained to take necessary safety precaution when handling chemicals.Protection must be suppliedMust be used.
14Implement cleaning procedures Standard of cleanliness requiredFood Safety PlanCustomer expectationsSkill of the staffCost of trainingHygiene regulationsLegislative requirementsFood Safety planTrainer to discuss:Cleaning needs to be planned to be carried out in least intrusive way to the requirements of establishment.Example: do not clean overhead exhaust canopy while they are trying to cook food.What are the legislative requirements in place?Do the cleaning standards match the minimum requirements.
15Implement cleaning procedures Food Safety planCleaning ScheduleWhat?Who?When?With what?How often?Trainer to discuss:Food Safety PlanCleaning Schedules should be in place and implemented as part of the establishment Food Safety Plan.
16Process of cleaning Time of the year Who? What ? When? How many times? ProtectionCustomersStaffTrainer to discuss:Cleaning needs to be methodical:Do not clean the floor before you clean the ceilingStart at the top and work down and out.When cleaning, create awareness of wet floors for customer safety and staff safety:SignageWarnings.
17Additional cleaning required BreakagesUnexpected and not part of cleaning scheduleImmediate response requiredSpillagesAllowances have to be made to all schedules for the unexpected.Trainer to discuss:These cannot be left until the next time the floor is to get cleaned:Spilt oil is dangerous in the kitchenCannot be seenBroken plate is a trip hazard.
18Store cleaning items Condition Clean ready for later use Position Close to the kitchenResponsibilityLast person to useTrainer to discuss:Not cleaning floor with dirty and wet broom:It is important that all cleaning equipment is clean when it is to be usedIf the broom gets wet it must be cleaned and placed in a position for it to dryThen placed back into correct storage position ready for the next time it is needed.
19Store cleaning chemicals ConditionSecured in container it was deliveredPositionChemical storage areaSealedResponsibilityLast person to useTrainer to discuss:Chemicals needs to be stored away from the food production area:Area should be secured, only used for chemical storageMust be well ventilatedEverybody is responsibleIf someone sees that rules are not being followed, it is their responsibility to rectify it.
20Emergency first aid Condition Fully stocked Position Easy access to staffResponsibilityEnterpriseTrainer to discuss:It is the responsibility of all enterprises to have fully stocked First Aid facilities for all contingencies.Staff need to be skilled in First Aid:Need to know how to treat injuriesFrom falls, cuts, burnsChemical burnsChemical inhalations.
21Work projects: Clean kitchen Premises Summary:Identify Areas to be cleanedCleaning utensils to be usedChemicals to be usedCleaning proceduresAdditional cleaningStore cleaning equipmentEmergency First AidTrainer to discuss:Review all performance criteriaDiscuss Work projects with Students.
22Clean and maintain kitchen equipment and utensils 2.1 Identify the equipment and utensils that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified item2.2 Select appropriate cleaning utensils and chemicals2.3 Implement cleaning procedures in accordance with enterprise and legislated requirements2.4 Store and protect equipment and utensils that have been cleaned ready for future use2.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed2.6 Follow emergency first aid procedures in the event of a cleaning-related incident or accidentTrainer to:Review Performance Criteria.
23Identify equipment cleaning needs What equipment is in the establishment?How does it work?How does it come apart?How often is it used?Trainer to discuss:To be able to carry out proper cleaning, the way the equipment operates is important:Who uses the equipment?How often is it used?How it comes apart is important so how it goes back together is easier.
24Define cleaning What is clean? Define! What do the customers expect? What does your Food Safety Plan state?Trainer to discuss:Ask student to define: CLEAN. What is their standard.
25Cleaning utensils defined Free from foreign matterFree from visible matterBacteria reduced to safe levelDry to touchTrainer to discuss:How is this achieved?Visible food removed before being placed into dishwasherDishwasher cycleRinse cycleDry before being placed into storage area.
26Select appropriate utensils for cleaning What needs to be cleaned?Where is it?When can it be cleaned?Who is to clean?Trainer to discuss:Before selecting the correct cleaning equipment to use, a decision must be made:Is it suitable for the job?What is required for the job at hand?
27Select appropriate utensils for cleaning Floor SpaceLarge expanseSmall areaPerson to use to sweep and mopAdvantagesDisadvantagesMachine to sweep and mopTrainer to discuss:Example: with a large expanse of floor:Wide brooms can be used.But if it is a small area to be swept then maybe:A small broom will be better to get into the smaller areasUnder benchesAround legs of stoves and benches.Many decisions need to be made.Activity:Discuss with students how to accomplish
28Select appropriate utensils for cleaning Mopping the floorLarge expanseMopping by handSmall mop?Large mop?What is the most efficient to use?What is the easiest to use?Trainer to discuss:Activity: Discuss with the students.When a large expanse of floor has to be mopped - Is it best to use a large mop or small mop?Allow for discussion. Question why? They have given that answer.Answer and viewpoint:A large mop covers a lot of floor space quicker with the same stroke but it holds a lot of water and gets heavy.The person using get tired quicker.Using a smaller mop the person gets less tired and can mop for longer and cover the same area quicker.Ask for comment to that Statement
29Select appropriate chemicals for cleaning Cleaning dishesCleaning floorsCleaning windowsCleaning grillsTrainer to discuss:Different cleaning requires different type of chemicals and detergents.DishesIn dishwasher non foaming detergent is neededHand washing dishes in sink a foaming detergent is needed.FloorsNon greasy non slip is needed.WindowsCleaning agent that will not leave residue or streaks is needed.GrillsCaustic cleaner is needed, requires special equipment and environmental conditions to handle.
30Cleaning procedures What is to be cleaned? When can it be cleaned? What equipment is needed for cleaning?Alternatives?Everything cannot be cleaned at same timeMap out cleaning plan in Food Safety PlanTrainer to discuss:Good practice is to plan cleaning on the basis of use.What is used the most get cleaned as it is used ready for the next time?Plates are cleaned after the customer has finished meal so it is ready to be used for the next customersTherefore 20 plates can be used to feed 100 customers if time is not an issue.Chopping boards and workbenches are cleaned after every job to minimise cross contamination and bacterial development.Floors can be cleaned after every service period.Shelving can be cleaned once per week or as needed.Walls can be washed once per week or month or as needed.Ceiling can be cleaned once per year.Windows washed once per week.
31Store equipment and protect Equipment storage:Must be cleanMust be dryStore so it cannot be contaminatedProtect from contaminationReady for use next timeTrainer to discuss:The correct method of storing and protecting equipment.
32Equipment storage after cleaning Must be clean:Define cleanNo food particles still attachedNo grease feelingRinseSanitiseTrainer to discuss:Expectation of cleaning?How it is achieved?Responsibility.
33Equipment Storage after cleaning Dry before storingAll equipment must be dry before being placed in storageMoisture encourages bacteria to thriveBowls turn upside downDust does not settle on food surfaceTrainer to discuss:The correct method of method of storing equipment after cleaning.
34Store cleaning equipment after use Safe storageSpecific area for storingWill be there when requiredClean before storingWill be clean ready for useTrainer to discuss:Safe StorageSadly some people might decide that that broom is very good and it would do a good job in my shed.Specific StorageIf equipment is stored in the same place every time, people will go there to retrieve rather than walking all over the place looking for the broom and wasting time for which the enterprise is payingClean and ready to use next time.
35Store cleaning chemicals Store chemicals separatelyStore safelySecure areaWell ventilatedTrainer to discuss:Food Safety Plan requires chemicals to be stored separately from food production area.Normally stored on outside of premises:Side roomventilation purposes; easier to lose build up of fumeseasier to clean up spills.
36Store cleaning chemicals MSDS??Material Safety Data SheetEvery ChemicalEvery MSDSFirst Aid for chemical burn procedures?Who knows?EVERYBODY should know.Trainer to discuss:All chemical companies supply Material Safety Data SheetsThese tell all there is to know regarding that specific chemicalREAD them!
37Clean and maintain kitchen equipment and utensils Summary:Identify what has to be cleaned and whenSelect cleaning utensils and chemicalsImplement cleaning proceduresStore cleaned equipmentStore cleaning itemsEmergency first aidTrainer to:RecapCheck Student progress with work project.
38Perform basic maintenance on kitchen equipment, utensils and premises Performance Criteria3.1 Perform basic premises maintenance activities as necessary3.2 Perform basic maintenance activities on equipment and utensils as needed3.3 Report maintenance requirements that cannot be satisfactorily addressedTrainer to discuss:Performance criteria and elaborate on finer points.
39Basic premise maintenance Condition of floorAny broken tilesCondition of wallsCracks in wallsAble to be cleanedCondition of ceilingAny ceiling sections falling inTrainer to discuss:The premises that are used to produce foods needs to be in good repair.Are the tiles on the floor coming loose?:water can build up under these tiles and cause more damageReplacing minor items that are damaged, that pose a food safety or other risk, or which pose a threat to operational effectiveness, some can be minor others major.Replacing light globes in cool room, replacing torn or damaged fly screens on windows.Taking short-term remedial action to prevent a control being kept within the production area will be effective in reducing long term damage done if these tasks are not carried out.
40Basic equipment maintenance Loose nuts and screwsAre they all there?Tighten?Clean filters on vacuum cleanersRegular cleaning make efficient operationTrainer to discuss:Basic maintenance carried out routinely can save money by preventing major mishaps during operationTighten that not or screw will prevent a guard from falling off so not damaging machine, staff or customerEasy to completeVacuum cleaners will clean better if filters that extracts the air from the rear of the machine are clear and air is able to pass through easily.
41Report maintenance requirements Regular maintenanceEfficient operationsCost efficientLong term benefitsExpense reductionTrainer to discuss:Basic maintenance save money in long term.If it is part of the NORMAL operating routine then there will be:Less breakdownLess repair costMore efficient operating.
42Perform basic maintenance on kitchen equipment, utensils and premises Summary:Perform basic premises maintenanceEquipment basic maintenance activitiesReport maintenance requirementsTrainer to:RecapCheck on Student Work Project.
43Handle waste and laundry requirements Performance criteria:4.1 Dispose of internal waste in accordance with enterprise and legislated requirements4.2 Maintain waste disposal area in a clean and sanitary condition4.3 Gather dirty linen from kitchen and associated departments and process dirty linenTrainer to:Review Performance Criteria with students.
44Dispose of internal waste Define internal waste:FoodChemicalFats and oilsLiquid wastePaper wastePlastic wasteTrainer to discuss:Some of the waste generated by kitchen:Cannot go into landfillCannot go into the water waste system.Clear understanding of waste is required and how it is to be handling.
45Dispose of internal waste Define internal waste:Organic wasteWaste that will break down in landfillFoodPaper wasteTrainer to discuss:Organic wasteFoodPaper products.Non OrganicThat will not decompose quickly.Separation of wastes.
46Dispose of internal waste Define internal waste:Non Organic wasteWill not decompose on land fill:ChemicalFats and oilsPlastic wasteAluminum cansGlass bottlesTrainer to discuss:All needs to be recycledGood for environment, good for societyCan only work if all participate.
47Dispose of internal waste RecycleOrganic wasteNon Organic wasteSeparate into specific containers:ChemicalFats and oilsPlastic wasteAluminum cansGlass bottlesTrainer to discuss:Types of waste and its correct disposal.
48Dispose of internal waste RecycleOrganic wasteAnything that will decompose:Food productsPaper products wrappingDirt off the floorTrainer to discuss:Definition of organic waste.
49Maintain waste disposal area Waste disposal areas:Garbage areasRefrigerated garbage areasGarbage chutesBins, hoppers, garbage chutesCompacter systems.All must be cleaned on regular, DAILY, basis.Trainer to discuss:Garbage smell after bacteria becomes active odourous gasesIn warmer climates some garbage areas are refrigerated to keep bacterial activity down.
50Manage dirty linen and process May include:Kitchen UniformsKitchen cleaning clothsTable linen.Trainer to discuss:Even dirty cloths need to be managedDirty uniforms have food waste imbedded in them as well as human sweatIf not maintained in clean manner they will contaminate food during preparationIf not collected and laundered aromas will build up and make for odorous breathing problems.
51Manage dirty linen and process Processes may include:SortingNotifying laundryTransportingReturning clean linenChecking returned linen.Trainer to discuss:All things need to be managed to be efficientSomeone has to take responsibilityResponsibility takes timeTime is moneyEfficient management save money.
52Handle waste and linen Summary: Internal waste Separate Recycle Waste disposal areaTidyCleanDirty linenManage.Trainer to:RecapCheck Student Work Projects.