1. CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILS
D1.HRS.CL1.03
Trainer welcomes trainees to class and explained the topic for today is “Clean and maintain kitchen equipment and utensils”.

2. Clean and maintain kitchen equipment and utensils
Elements
Clean kitchen premises
Clean and maintain equipment and utensils
Perform basic maintenance on kitchen equipment utensils and premises
Handle waste and laundry requirements
Trainer 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 detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

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
Trainer 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.

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
Trainer identifies for students the Performance Criteria for this Element, as listed on the slide.

5. Identify areas to be cleaned
Workspace
Storage space
Customer areas
Outside of the premises
Walls
Ceiling
Floors
Fittings
Trainer to discuss:
Identify all the areas within the establishment that will need to be cleaned
Everywhere and anywhere, not just the areas that people can see
Ask the students who has identified these area according to Food Safety Plan.

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
Trainer to discuss:
There is a need to discuss the complete cleaning of ALL the areas related to the production of the food for the establishment
Larger places this will be compartmentalised
Smaller places will have to contend will all of these.

7. Select cleaning utensils
Equipment used in the cleaning process
Large
Small
Consumables
Skill level of the staff
Trainer to discuss:
What will be used to clean?
What has to be cleaned?
Waste of money to but expensive equipment to clean small areas
More cost effective to use machinery to clean large areas
Large brooms for wide open spaces
Small brooms for tight confined spaces
Does the staff have to skills to operate machinery?
How much does it cost to operate?

8. Select cleaning utensils
Equipment used in the cleaning process
Large
Sweeping machines
Floor washing machines
Steam cleaners
Pressure sprays
Trainer to discuss:
Equipment: LARGE
Who 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 hours
Cost of operating?

9. Select cleaning utensils
Equipment used in the cleaning process
Small
Floor brooms
Mops
Buckets
Squeegees
Trainer to discuss:
What is the most efficient small equipment to purchase?
Cheapest is not always the most economical to purchase
Better quality, longer lasting
Cost of replacement
Reason for purchasing - More efficient cleaning.

10. Select cleaning utensils
Equipment used in the cleaning process
Consumables
Cleaning cloths
Scourers
Sponges
Paper towels
Trainer to discuss:
Consumable?
Things that will wear out quickly-Sponges and scourers
Only get used once then discarded-Paper products.

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
Trainer to discuss:
Training of staff important:
Cost of training
Benefits of training.
OH&S benefits:
Less loss of skilled staff.

12. Select cleaning chemicals
Type of cleaning
Must be suited to cleaning to be done
Storage Requirements
Stored away from food production area
Trainer to discuss:
Correct chemical for cleaning required.
How they need to be stored
Volatile aromas
Volatile to touch, corrosive to skin, to surfaces.
Grill cleaners not to be used in general cleaning!

13. Select cleaning chemicals
Handling requirements
Occupational Health and Safety (OH&S)
Protection requirements
Hand gloves
Eye goggles
Aprons
Footwear
Airways Protection.
Trainer to discuss:
Staff have to be trained to take necessary safety precaution when handling chemicals.
Protection must be supplied
Must be used.

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
Trainer 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.

15. Implement cleaning procedures
Food Safety plan
Cleaning Schedule
What?
Who?
When?
With what?
How often?
Trainer to discuss:
Food Safety Plan
Cleaning Schedules should be in place and implemented as part of the establishment Food Safety Plan.

16. Process of cleaning Time of the year Who? What ? When? How many times?
Protection
Customers
Staff
Trainer to discuss:
Cleaning needs to be methodical:
Do not clean the floor before you clean the ceiling
Start at the top and work down and out.
When cleaning, create awareness of wet floors for customer safety and staff safety:
Signage
Warnings.

17. Additional cleaning required
Breakages
Unexpected and not part of cleaning schedule
Immediate response required
Spillages
Allowances 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 kitchen
Cannot be seen
Broken plate is a trip hazard.

18. Store cleaning items Condition Clean ready for later use Position
Close to the kitchen
Responsibility
Last person to use
Trainer to discuss:
Not cleaning floor with dirty and wet broom:
It is important that all cleaning equipment is clean when it is to be used
If the broom gets wet it must be cleaned and placed in a position for it to dry
Then placed back into correct storage position ready for the next time it is needed.

19. Store cleaning chemicals
Condition
Secured in container it was delivered
Position
Chemical storage area
Sealed
Responsibility
Last person to use
Trainer to discuss:
Chemicals needs to be stored away from the food production area:
Area should be secured, only used for chemical storage
Must be well ventilated
Everybody is responsible
If someone sees that rules are not being followed, it is their responsibility to rectify it.

20. Emergency first aid Condition Fully stocked Position
Easy access to staff
Responsibility
Enterprise
Trainer 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 injuries
From falls, cuts, burns
Chemical burns
Chemical inhalations.

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
Trainer to discuss:
Review all performance criteria
Discuss Work projects with Students.

22. Clean 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 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
Trainer to:
Review Performance Criteria.

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?
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.

24. Define 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.

25. Cleaning utensils defined
Free from foreign matter
Free from visible matter
Bacteria reduced to safe level
Dry to touch
Trainer to discuss:
How is this achieved?
Visible food removed before being placed into dishwasher
Dishwasher cycle
Rinse cycle
Dry before being placed into storage area.

26. Select 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?

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
Trainer 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 areas
Under benches
Around legs of stoves and benches.
Many decisions need to be made.
Activity:
Discuss with students how to accomplish

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?
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

29. Select appropriate chemicals for cleaning
Cleaning dishes
Cleaning floors
Cleaning windows
Cleaning grills
Trainer to discuss:
Different cleaning requires different type of chemicals and detergents.
Dishes
In dishwasher non foaming detergent is needed
Hand washing dishes in sink a foaming detergent is needed.
Floors
Non greasy non slip is needed.
Windows
Cleaning agent that will not leave residue or streaks is needed.
Grills
Caustic cleaner is needed, requires special equipment and environmental conditions to handle.

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
Trainer 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 customers
Therefore 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.

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
Trainer to discuss:
The correct method of storing and protecting equipment.

32. Equipment storage after cleaning
Must be clean:
Define clean
No food particles still attached
No grease feeling
Rinse
Sanitise
Trainer to discuss:
Expectation of cleaning?
How it is achieved?
Responsibility.

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
Trainer to discuss:
The correct method of method of storing equipment after cleaning.

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
Trainer to discuss:
Safe Storage
Sadly some people might decide that that broom is very good and it would do a good job in my shed.
Specific Storage
If 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 paying
Clean and ready to use next time.

35. Store cleaning chemicals
Store chemicals separately
Store safely
Secure area
Well ventilated
Trainer to discuss:
Food Safety Plan requires chemicals to be stored separately from food production area.
Normally stored on outside of premises:
Side room
ventilation purposes; easier to lose build up of fumes
easier to clean up spills.

36. Store cleaning chemicals
MSDS??
Material Safety Data Sheet
Every Chemical
Every MSDS
First Aid for chemical burn procedures?
Who knows?
EVERYBODY should know.
Trainer to discuss:
All chemical companies supply Material Safety Data Sheets
These tell all there is to know regarding that specific chemical
READ them!

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
Trainer to:
Recap
Check Student progress with work project.

38. Perform basic maintenance on kitchen equipment, utensils and premises
Performance Criteria
3.1 Perform basic premises maintenance activities as necessary
3.2 Perform basic maintenance activities on equipment and utensils as needed
3.3 Report maintenance requirements that cannot be satisfactorily addressed
Trainer to discuss:
Performance criteria and elaborate on finer points.

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
Trainer 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 damage
Replacing 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.

40. Basic equipment maintenance
Loose nuts and screws
Are they all there?
Tighten?
Clean filters on vacuum cleaners
Regular cleaning make efficient operation
Trainer to discuss:
Basic maintenance carried out routinely can save money by preventing major mishaps during operation
Tighten that not or screw will prevent a guard from falling off so not damaging machine, staff or customer
Easy to complete
Vacuum 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.

41. Report maintenance requirements
Regular maintenance
Efficient operations
Cost efficient
Long term benefits
Expense reduction
Trainer to discuss:
Basic maintenance save money in long term.
If it is part of the NORMAL operating routine then there will be:
Less breakdown
Less repair cost
More efficient operating.

42. Perform basic maintenance on kitchen equipment, utensils and premises
Summary:
Perform basic premises maintenance
Equipment basic maintenance activities
Report maintenance requirements
Trainer to:
Recap
Check on Student Work Project.

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
Trainer to:
Review Performance Criteria with students.

44. Dispose of internal waste
Define internal waste:
Food
Chemical
Fats and oils
Liquid waste
Paper waste
Plastic waste
Trainer to discuss:
Some of the waste generated by kitchen:
Cannot go into landfill
Cannot go into the water waste system.
Clear understanding of waste is required and how it is to be handling.

45. Dispose of internal waste
Define internal waste:
Organic waste
Waste that will break down in landfill
Food
Paper waste
Trainer to discuss:
Organic waste
Food
Paper products.
Non Organic
That will not decompose quickly.
Separation of wastes.

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
Trainer to discuss:
All needs to be recycled
Good for environment, good for society
Can only work if all participate.

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
Trainer to discuss:
Types of waste and its correct disposal.

48. Dispose of internal waste
Recycle
Organic waste
Anything that will decompose:
Food products
Paper products wrapping
Dirt off the floor
Trainer to discuss:
Definition of organic waste.

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.
Trainer to discuss:
Garbage smell after bacteria becomes active odourous gases
In warmer climates some garbage areas are refrigerated to keep bacterial activity down.

50. Manage dirty linen and process
May include:
Kitchen Uniforms
Kitchen cleaning cloths
Table linen.
Trainer to discuss:
Even dirty cloths need to be managed
Dirty uniforms have food waste imbedded in them as well as human sweat
If not maintained in clean manner they will contaminate food during preparation
If not collected and laundered aromas will build up and make for odorous breathing problems.

51. Manage dirty linen and process
Processes may include:
Sorting
Notifying laundry
Transporting
Returning clean linen
Checking returned linen.
Trainer to discuss:
All things need to be managed to be efficient
Someone has to take responsibility
Responsibility takes time
Time is money
Efficient management save money.

52. Handle waste and linen Summary: Internal waste Separate Recycle
Waste disposal area
Tidy
Clean
Dirty linen
Manage.
Trainer to:
Recap
Check Student Work Projects.