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D1.HRS.CL1.03 Slide 1. Clean and maintain kitchen equipment and utensils Elements 1. Clean kitchen premises 2. Clean and maintain equipment and utensils.

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Presentation on theme: "D1.HRS.CL1.03 Slide 1. Clean and maintain kitchen equipment and utensils Elements 1. Clean kitchen premises 2. Clean and maintain equipment and utensils."— Presentation transcript:

1 D1.HRS.CL1.03 Slide 1

2 Clean and maintain kitchen equipment and utensils Elements 1. Clean kitchen premises 2. Clean and maintain equipment and utensils 3. Perform basic maintenance on kitchen equipment utensils and premises 4. Handle waste and laundry requirements Slide 2

3 Clean and maintain kitchens Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from employer/supervisor Slide 3

4 Clean Kitchen Premises 1.1 Identify the areas that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified area 1.2 Select appropriate cleaning utensils and chemicals 1.3 Implement cleaning procedures in accordance with enterprise and legislated requirements 1.4 Identify and address cleaning and sanitizing needs that arise in addition to scheduled cleaning requirements 1.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed 1.6 Follow emergency first aid procedures in the event of a cleaning-related incident or accident Slide 4

5 Identify areas to be cleaned Workspace Storage space Customer areas Outside of the premises Walls Ceiling Floors Fittings Slide 5

6 Identify areas to be cleaned Workspace: Benches and shelving Storage space: Food and chemical storage Outside of the premises: Where the garbage is stored Walls: All walls get dirty from impurities in the air Ceiling: Ceilings get dirty from impurities in the air Floors: if the floors were not cleaned soon we can touch the ceiling Fittings: Impurities from the air settle in form of dust and grease Slide 6

7 Select cleaning utensils Equipment used in the cleaning process Large Small Consumables Skill level of the staff Slide 7

8 Select cleaning utensils Equipment used in the cleaning process Large Sweeping machines Floor washing machines Steam cleaners Pressure sprays Slide 8

9 Select cleaning utensils Equipment used in the cleaning process Small Floor brooms Mops Buckets Squeegees Slide 9

10 Select cleaning utensils Equipment used in the cleaning process Consumables Cleaning cloths Scourers Sponges Paper towels Slide 10

11 Select cleaning utensils Equipment used in the cleaning process Skill level of the staff Staff training Size of equipment Skill required to handle machinery Cost of training Slide 11

12 Select cleaning chemicals Type of cleaning Must be suited to cleaning to be done Storage Requirements Stored away from food production area Slide 12

13 Select cleaning chemicals Handling requirements Occupational Health and Safety (OH&S) Protection requirements Hand gloves Eye goggles Aprons Footwear Airways Protection. Slide 13

14 Implement cleaning procedures Standard of cleanliness required Food Safety Plan Customer expectations Skill of the staff Cost of training Hygiene regulations Legislative requirements Food Safety plan Slide 14

15 Implement cleaning procedures Food Safety plan Cleaning Schedule What? Who? When? With what? How often? Slide 15

16 Process of cleaning Time of the year Who? What ? When? How many times? Protection Customers Staff Slide 16

17 Additional cleaning required Breakages Unexpected and not part of cleaning schedule Immediate response required Spillages Unexpected and not part of cleaning schedule Immediate response required Allowances have to be made to all schedules for the unexpected. Slide 17

18 Store cleaning items Condition Clean ready for later use Position Close to the kitchen Responsibility Last person to use Slide 18

19 Store cleaning chemicals Condition Secured in container it was delivered Position Chemical storage area Sealed Responsibility Last person to use Slide 19

20 Emergency first aid Condition Fully stocked Position Easy access to staff Responsibility Enterprise Slide 20

21 Work projects: Clean kitchen Premises Summary: Identify Areas to be cleaned Cleaning utensils to be used Chemicals to be used Cleaning procedures Additional cleaning Store cleaning equipment Emergency First Aid Slide 21

22 Clean and maintain kitchen equipment and utensils 2.1Identify the equipment and utensils that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified item 2.2 Select appropriate cleaning utensils and chemicals 2.3 Implement cleaning procedures in accordance with enterprise and legislated requirements 2.4 Store and protect equipment and utensils that have been cleaned ready for future use 2.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed 2.6 Follow emergency first aid procedures in the event of a cleaning-related incident or accident Slide 22

23 Identify equipment cleaning needs What equipment is in the establishment? How does it work? How does it come apart? How often is it used? Slide 23

24 Define cleaning What is clean? Define! What do the customers expect? What does your Food Safety Plan state? Slide 24

25 Cleaning utensils defined Free from foreign matter Free from visible matter Bacteria reduced to safe level Dry to touch Slide 25

26 Select appropriate utensils for cleaning What needs to be cleaned? Where is it? When can it be cleaned? Who is to clean? Slide 26

27 Select appropriate utensils for cleaning Floor Space Large expanse Small area Person to use to sweep and mop Advantages Disadvantages Machine to sweep and mop Advantages Disadvantages Slide 27

28 Select appropriate utensils for cleaning Mopping the floor Large expanse Mopping by hand Small mop? Large mop? What is the most efficient to use? What is the easiest to use? Slide 28

29 Select appropriate chemicals for cleaning Cleaning dishes Cleaning floors Cleaning windows Cleaning grills Slide 29

30 Cleaning procedures What is to be cleaned? When can it be cleaned? What equipment is needed for cleaning? Alternatives? Everything cannot be cleaned at same time Map out cleaning plan in Food Safety Plan Slide 30

31 Store equipment and protect Equipment storage: Must be clean Must be dry Store so it cannot be contaminated Protect from contamination Ready for use next time Slide 31

32 Equipment storage after cleaning Must be clean: Define clean No food particles still attached No grease feeling Rinse Sanitise Slide 32

33 Equipment Storage after cleaning Dry before storing All equipment must be dry before being placed in storage Moisture encourages bacteria to thrive Bowls turn upside down Dust does not settle on food surface Slide 33

34 Store cleaning equipment after use Safe storage Specific area for storing Will be there when required Clean before storing Will be clean ready for use Slide 34

35 Store cleaning chemicals Store chemicals separately Store safely Secure area Well ventilated Slide 35

36 Store cleaning chemicals MSDS?? Material Safety Data Sheet Every Chemical Every MSDS First Aid for chemical burn procedures? Who knows? EVERYBODY should know. Slide 36

37 Clean and maintain kitchen equipment and utensils Summary: Identify what has to be cleaned and when Select cleaning utensils and chemicals Implement cleaning procedures Store cleaned equipment Store cleaning items Emergency first aid Slide 37

38 Perform basic maintenance on kitchen equipment, utensils and premises Performance Criteria 3.1Perform basic premises maintenance activities as necessary 3.2Perform basic maintenance activities on equipment and utensils as needed 3.3Report maintenance requirements that cannot be satisfactorily addressed Slide 38

39 Basic premise maintenance Condition of floor Any broken tiles Condition of walls Cracks in walls Able to be cleaned Condition of ceiling Any ceiling sections falling in Slide 39

40 Basic equipment maintenance Loose nuts and screws Are they all there? Tighten? Clean filters on vacuum cleaners Regular cleaning make efficient operation Slide 40

41 Report maintenance requirements Regular maintenance Efficient operations Cost efficient Long term benefits Expense reduction Slide 41

42 Perform basic maintenance on kitchen equipment, utensils and premises Summary: Perform basic premises maintenance Equipment basic maintenance activities Report maintenance requirements Slide 42

43 Handle waste and laundry requirements Performance criteria: 4.1 Dispose of internal waste in accordance with enterprise and legislated requirements 4.2 Maintain waste disposal area in a clean and sanitary condition 4.3 Gather dirty linen from kitchen and associated departments and process dirty linen Slide 43

44 Dispose of internal waste Define internal waste: Food Chemical Fats and oils Liquid waste Paper waste Plastic waste Slide 44

45 Dispose of internal waste Define internal waste: Organic waste Waste that will break down in landfill Food Paper waste Slide 45

46 Dispose of internal waste Define internal waste: Non Organic waste Will not decompose on land fill: Chemical Fats and oils Plastic waste Aluminum cans Glass bottles Slide 46

47 Dispose of internal waste Recycle Organic waste Non Organic waste Separate into specific containers: Chemical Fats and oils Plastic waste Aluminum cans Glass bottles Slide 47

48 Dispose of internal waste Recycle Organic waste Anything that will decompose: Food products Paper products wrapping Dirt off the floor Slide 48

49 Maintain waste disposal area Waste disposal areas: Garbage areas Refrigerated garbage areas Garbage chutes Bins, hoppers, garbage chutes Compacter systems. All must be cleaned on regular, DAILY, basis. Slide 49

50 Manage dirty linen and process May include: Kitchen Uniforms Kitchen cleaning cloths Table linen. Slide 50

51 Manage dirty linen and process Processes may include: Sorting Notifying laundry Transporting Returning clean linen Checking returned linen. Slide 51

52 Handle waste and linen Summary: Internal waste Separate Recycle Waste disposal area Tidy Clean Dirty linen Manage. Slide 52


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