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___________________________________________________________________________ Clean Kitchen Premises and Equipment Learner Guide Š The Gordon, 2014 All requests and enquiries regarding use and availability should be directed to: Hospitality, Tourism, Events and Cookery The Gordon Private Bag 1 Geelong Mail Centre VIC 3221 Ph: 5225 0730 Created: 6 February 2014 File name: Clean kitchen premises and equipment.docx
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide|The Gordon
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Contents
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
What this unit is about Clean Kitchen Premises and Equipment is a Core unit of Certificate II in Kitchen Operations and Certificate III in Commercial Cookery. This unit describes the performance outcomes, skills and knowledge required to clean food preparation, storage areas and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. This is a 13 hour unit of competency.
Pre-requisite units This unit must be assessed after the following prerequisite unit: SITXFSA101 - Use hygienic practices for food safety
Competency Based Learning Competency based learning in not only about gaining knowledge but also about being able to put what you know into practice – to perform a task or demonstrate a skill. Assessment will be on your ability to demonstrate your competency (skill in relation to the performance criteria). You will need to show that you: • •
Can do all the things listed under performance criteria. Could do them, if you were out in the workplace.
How is this unit structured? Each unit is made up of Elements and Performance Criteria. Elements: These briefly state the skills and knowledge you will have developed by the time you finish the unit. You must successfully complete all the elements in order to satisfactorily complete the unit. In this unit there are four elements. Performance criteria: There are a number of performance criteria for each element. These explain what you need to demonstrate to be assessed as competent This unit has been set out in logical work/study sequence with reference to other materials needed to complete the unit.
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What you will learn Outlined below are the elements and performance criteria for this unit. You need to read these through when you start, so that you know what you are aiming for. It is a good idea to refer back to these as you work through the workbook so you can keep a check on your progress. You can use this information to prepare you for assessment.
Element
Performance criteria
1. Clean and sanitise kitchen equipment
2. Clean serviceware and utensils
3. Clean and sanitise kitchen premises
4. Work safely and reduce negative environmental impacts
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1.1 Select and prepare cleaning agents and chemicals according to product instructions. 1.2 Clean and sanitise kitchen equipment to ensure safety of food prepared and served to customers. 1.3 Store cleaned equipment in designated place. 2.1 Sort serviceware and utensils and load dishwasher with appropriate items. 2.2 Hand wash any items not appropriate for dishwasher. 2.3 Dispose of broken or chipped serviceware, within scope of responsibility, and report losses to supervisors. 2.4 Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period. 3.1 Follow organisational cleaning schedules. 3.2 Clean and sanitise kitchen surfaces and food preparation and storage areas to ensure the safety of food prepared and served to customers. 3.3 Clean areas of animal and pest waste and report incidents of infestation. 3.4 Follow safety procedures in the event of a chemical accident. 3.5 Sort and remove linen according to organisational procedures. 3.6 Sort and promptly dispose of kitchen waste to avoid cross contamination with food stocks. 4.1 Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions. 4.2 Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises. 4.3 Reduce negative environmental impacts through efficient use of energy, water and other resources. 4.4 Sort general waste from recyclables and dispose of them in designated recycling bins. 4.5 Safely dispose of all kitchen waste, especially hazardous substances, to minimise negative environmental impacts.
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Employability Skills Summary SIT20313 Certificate II in Kitchen Operations The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability skill
Communication
Teamwork
Problem solving
Initiative and enterprise Planning and organising Self-management
Learning
Technology
Industry/enterprise requirements for this qualification include: Communicating with colleagues to assist with the coordination of customer’s dining experience; interpreting verbal and written information on products and customer requirements; providing clear and accurate verbal and written information to colleagues in a culturally appropriate manner to ensure a positive outcome. Working as a team member, taking instructions from others and understanding own role in servicing customer needs; supporting other team members to achieve quality service delivery of the product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers. Thinking about problems that relate to own role in kitchen operations; avoiding problems by planning own day-to-day operational activities; clarifying the extent of problems and requesting assistance from team members and supervisors in resolving details; using predetermined policies and procedures to guide solutions to operational problems in the kitchen. Identifying and discussing better ways to undertake operational activities in the kitchen and to manage safety risks by participating in group risk assessment activities. Collecting, analysing and organising information to allow for safe and efficient kitchen operations; using appropriate predetermined policies and procedures to guide such activities. Understanding and complying with the legal responsibilities that applies to own role in kitchen operations; knowing own job role and responsibilities in kitchen operations; seeking feedback and guidance from supervisors on success in kitchen operations. Knowing the structure of networks within and sources of new information on the hospitality industry, in particular kitchen operations, to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services affecting kitchen operations. Understanding the operating capability of and selecting and using technology that assists in kitchen operations; correctly using equipment to ensure personal safety in the workplace.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
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SIT30813 Certificate III in Commercial Cookery The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability skill Communication
Teamwork
Industry/enterprise requirements for this qualification include: Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome. Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in kitchen operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.
Problem solving
Anticipating problems that may arise with kitchen operations; mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during kitchen operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen.
Initiative and enterprise
Showing independence and initiative required to take a lead role in kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers.
Planning and organising
Collecting, analysing and organising customer and product information to allow for efficient kitchen operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and services to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations.
Self-management
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities, acting through selfdirection and organising own work time and priorities when preparing for and cooking a diverse range of food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.
Learning
Technology
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the commercial cookery knowledge required; sharing information with colleagues. Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of food items.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Sustainability Sustainability is perhaps the fastest growing area in all industries. It presents both a challenge and an opportunity to the hospitality/cookery industry, and businesses that embrace sustainable practices stand to gain in many areas.
What is sustainability? Sustainability can be defined in many ways. Perhaps the simplest description is equal respect for people, planet and profit. In the diagram below you can see these three aspects. Where the domains of environment, society and economy meet we have true sustainability.
Sustainability and the Hospitality & Cookery Industry The hospitality/cookery industry is quickly adapting to address the challenge and opportunity that sustainability presents. Many restaurants, food manufacturers, caterers etc. are developing innovative strategies such as: • Purchasing food grown locally • Preferring organic produce • Reducing energy in production • Minimising waste • Reducing natural resources such as water, food types • Working with suppliers to reduce packaging • Ensuring products, meals etc. are not oversupplied • Listening to customer’s concerns about the environment • Training staff to increase participation in sustainability • Reducing operating costs by reducing the environmental impacts In your training you will learn how to reduce the environmental impacts in the food service industry, as the Gordon Culinary School is committed to a best practice sustainability model.
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Sustainability in the Geelong region Australians use more water and energy and own more cars per person than the citizens of almost any other developed country. The Australian Conservation Foundation Sustainable Cities Index tracks progress on sustainability in Australia’s 20 largest cities. It measures 15 different indicators across three broad areas: Environmental Performance Indicators – Air quality, Ecological footprint, Green building, Water, and Biodiversity. Quality of Life Indicators – Health, Density, Subjective wellbeing, Transport, Employment. Resilience Indicators – Climate change, Public Participation, Education, Household Repayments, Food Production. In 2012 Darwin has emerged as Australia’s most sustainable city. Geelong was rated 18 out of 20, so we have some work to do on our sustainable journey. City Darwin Sunshine Coast Brisbane Townsville Canberra-Queanbeyan Hobart Melbourne Gold Coast-Tweed Cairns Bendigo Toowoomba Sydney Launceston Adelaide Ballarat Albury-Wodonga Wollongong Newcastle Geelong Perth
Position 1 2 3 4 5 6 7 8 9 10 11 12 13 =14 =14 15 16 17 18 19
Score 119 121 123 129 133 139 142 143 145 150 152 161 163 165 165 167 171 172 174 183
Source: ACF Sustainable Cities Index 2010
What can we do? “Sustainability is not exclusively or even primarily an environmental issue, it is fundamentally about how we choose to live our lives, with an awareness that everything we do has consequences for the 7 billion people on the planet today, as well as the billions more who will follow”. Source: Helen Clark: United Nations Human Development Report 2011
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Assessment Competency based assessment has no “pass or fail”. You are either competent (CM) or not yet competent (NYC) which means you are still in the process of achieving competence and needing more time to develop a skill and obtain knowledge. You may be assessed using a range of methods, depending on the nature of the skill. These assessment methods may include: • • • • • • • • • •
Practical demonstration of your skills in a classroom situation Practical demonstration of your skills in a workplace situation Written questions and answers Verbal questions and answers Reports from your employer or supervisor A portfolio of evidence Projects and Assignments Completion of Workbook A combination of these methods Oral classroom presentation
What you need To successfully complete this unit you will need to have: • Your own copy of this workbook. • Access to a commercial graded kitchen or workplace. • A full Cooks Uniform and Tools/ or workplace uniform. • A range of cleaning chemicals / equipment. Access to:
• • • • • • •
various surfaces for cleaning appropriate chemicals and material safety data sheets (MSDS) pest control products mops, brooms and brushes cloths, swabs and plastic bucket personal protective equipment, such as gloves, goggles, face masks and rubber aprons
waste sink for mops • use of appropriate cleaning materials and equipment for kitchen areas For those who would like to follow up on any of the topics in this workbook, the following texts, videos and websites are recommended. You should be able to locate them through the Institute library. • • • •
National – Safe Food Australia – FSANZ 2nd edition www.foodstandards.gov.au Food Safety Unit / Food Safety program template www.health.vic.gov.au/foodsafety
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Study Guide To be successful in this unit you need to link learning to your workplace. Students who are working in the food industry will be able to achieve this. For those not yet employed, observation of examples can take place in the institutes kitchens. Some further study points: • • • • • •
Read the workbook thoroughly and complete the missing information. Discuss the information and review / exercises with fellow students. Share your skills and experiences. Practice your new skills as often as possible Think about how you can use the knowledge and skills in your workplace. If you need help, ask for it.
Remember: What you are learning is practical, useful knowledge and skills. It is all relevant to the workplace and it is up to you to find ways to apply it. It is important to remember that this unit applies to all enterprises with kitchen premises and equipment, such as restaurants, hotels, clubs, cafeterias and other catering operations.
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Introduction Typically, you may be working within a fully-equipped commercial kitchen and storage area, using appropriate cleaning materials and equipment for kitchens. Cleaning equipment may include dishwashers, floor scrubbers/polishers and pressurised steam/water cleaners. You may have to clean and/or sanitise equipment including crockery, glassware, cutlery, utensils, pots, pans, dishes, containers, chopping boards, and garbage bins. You may also have to clean surfaces that include walls, floors, shelves, benches / working surfaces, ovens, stoves, cooking equipment / appliances, fridges, freezers and cool rooms, store rooms /cupboards, and extraction fans. You may have to handle linen such as napkins, tablecloths, serving cloths, tea towels, clothing and cleaning cloths.
Workplace Safety So that you work safely, it is important that you wear the protective clothing issued to you. This may include rubber gloves, jackets, aprons, goggles / masks, waterproof clothing and footwear. You must also follow manufacturer and other recommendations, including cleaning and maintenance guidelines, dosage and dilution of chemicals and other safety requirements as required by the law or your workplace. These other occupational health, safety and environmental requirements may include enterprise policies and procedures related to the cleaning operations and disposal of used chemicals, legislation related to general workplace safety, hazardous substances, as well as manual handling and storage requirements; and enterprise security procedures.
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How to Lift 1.
Bend the knees and crouch down with a straight back.
2.
Balancing with one foot slightly forward, take hold of the object securely both at the back and the base of the object.
3.
Straighten back, using thigh muscles – stand up.
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Clean and sanitise kitchen equipment In this section we cover the following topics: • Select and prepare cleaning agents and chemicals according to product instructions. • Clean and sanitise kitchen equipment to ensure safety of food prepared and served to customers. • Store cleaned equipment in designated place.
General points to remember when using any cleaning agent include: Always follow the manufacturer’s instructions. If these cannot be read on the container, then consult the manufacturer’s specifications. A copy of these should be held in the office. If not, ring the manufacturer and request a specification list. It is important that these are kept in a handy place so if an accident occurs, you know what to do. Manufacturer’s specification sheets are also referred to as Material Safety Data Sheets. They must, by law, be kept wherever cleaning chemicals are stored or used. Wear protective clothing Never mix chemicals because it may cause toxic fumes to be given off or cause an explosion. Do not mix cleaning cloths for different chemicals. For this reason colour-coded cloths are usually used Do not use guest towelling for cleaning purposes. Wash all rags and cloths when you’re finished using them. Always use chemicals in a well-ventilated area. Do not smoke near a chemical storage area and never work with chemicals near an open flame. Do not pour chemicals into unlabelled containers or old soft drink bottles. Mentally check your knowledge of the mix of the chemical before use. Never apply chemicals directly to the surface. Always apply to the cleaning cloth first. Rinse all surfaces after using chemicals.
First Aid for Chemicals If an accident occurs when using cleaning agents: 1.
Rinse the affected area with cool running water
2.
Removed affected clothing and apply cool running water. Call 000
3.
If eyes are affected, apply eyewash effectively.
4.
If any chemical is swallowed, check the Manufacturers MSDS. Contact Poisons Information
5.
If dangerous Fumes are inhaled, get to fresh air immediately and call 000
6.
Poison Information 131126
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Mixing Chemicals • • • •
This must be done with careful accuracy. Also use safety equipment when mixing. Some chemicals are mixed using ratios. If chemicals are incorrectly mixed at the wrong ratio, it may lead to chemical burns, surface damage of equipment or even the poisoning of food.
Ratios Use the following examples to learn how ratios work: • • • •
If you are making orange cordial and you mix one part orange cordial to four parts water, then the ratio of orange to water will be 1:4 (1 to 4). If you use 1 litre of orange cordial, you will use 4 litres of water (1:4). If you use 2 litres of orange cordial, you will use 8 litres of water (2:8). If you use 10 litres of orange cordial, you will use 40 litres of water (10:40).
These ratios are all equivalent, i.e. 1:4 = 2:8 = 10:40. Both sides of the ratio can be multiplied or divided by the same number to give an equivalent ratio.
Order It's important to notice what order the parts of the ratio are written in. 1:4 is not the same as 4:1. In the example, the ratio of the orange cordial, if we swap the order to 4:1 then the cordial would be too strong as there would be more cordial in the mix than water.
Activity - Ratios Please complete these tasks as part of your assessment and give to your trainer/teacher.
A cleaning chemical is made using warm water in the ratio 2:3. Your task is to mix up cleaning solution: a) How much chemical? b) How much water? Answer: ________________ Chemical _________________ Water
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Storing chemicals A general rule is to follow the manufacturer’s instructions for storing chemicals. Most will recommend: store in shaded, cool and well ventilated areas keep away from heat and flammable sources keep away from children label clearly store in a ‘dangerous goods’ area; away from foods store in the original container with a tight lid; (not in an empty food/drink container) store chlorine-based chemicals away from acid, oil and bleach-based detergents.
What is cleaning? Cleaning in a commercial kitchen environment involves removing dust, debris, grime, food scraps and grease from all surfaces, equipment, utensils, and crockery, etc. This is known as physical cleaning. Microscopic cleaning is referred to as sanitising (removing bacteria). The level of cleaning activity in a kitchen will depend on the trading turnover as well as the size and layout of the kitchen.
Why is cleaning important to a business? All food businesses’ must maintain their premises to a high standard of cleanliness, so there is not build up of rubbish, re-cycling material, food-waste, dirt or grease. This applies to all fittings, fixtures, equipment and surfaces. (Victorian Government Food Safety Unit Program Template)
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Purpose of chemicals in a kitchen Effectively cleaning a kitchen does not merely involve wiping a damp cloth over surfaces. Correct cleaning procedures are required to minimise hygiene problems. This is why cleaning agents, detergents and/or chemicals, are used extensively. An effective cleaning agent must be capable of:
•
dislodging dirt and grim
•
sanitising (reducing the level of germs)
•
disinfecting (making it hard for germs to grow)
Six Steps to proper cleaning 1.
Pre-clean – scrape, wipe, sweep away food scraps and rinse with water.
2.
Wash – use hot water and detergent to take off any grease and dirt. Soak if needed.
3.
Rinse – rinse off any loose dirt or detergent foam
4.
Sanitise – use a sanitiser to kill any remaining germs
5.
Final Rinse – wash off sanitiser if appropriate.(read instructions to see if you need to do this)
6.
Dry – allow to air dry if possible or use a clean cloth to dry
General cleaning principles The following are the general principles to be kept in mind when carrying out cleaning activities in your establishment:
•
always proceed from the top to the bottom
•
use weaker products rather than strong ones in the first instance
•
remove the dirt, not the surface
•
control dirt and prevent pests
•
always work with health and safety principles in mind
•
always check the cleaned area before leaving.
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Colour Coded cleaning This is a system that may be used to prevent cross contamination between kitchens, bathrooms, toilets and outside areas. It is often applied to all pieces of equipment and the appropriate chemical for the task. Employees should check for the system used in their workplace.
Cleaning techniques The following cleaning techniques are the ones most frequently used:
Cleaning surfaces
Damp mopping
Use a continuous left-to-right, clockwise from 9 o’clock to 3 o’clock. Remember to change the mop water as needed, and rinse your mop at the end of each use. If using a dry mop, e.g. an electrostatic mop, it should not be raised off the floor until you have finished the activity.
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Correct equipment storage To reduce chances of injury, equipment must be stored in the correct manner. For example: • All sharp objects, e.g. knives, should be stored in the appropriate drawers, knife blocks or toolboxes. •
All storage racks should be non-porous, i.e. stainless steel racks to assist with ventilation and drainage.
•
Large heavy items should not be stored on high shelves.
•
Electrical equipment should not be stored or used near wet areas.
•
All washed equipment, utensils, crockery, etc., should be dried after washing.
•
Any mobile equipment, crockery, cutlery, etc., also need to be secured against theft. This is achieved by locking these items in secured rooms or wire cages with padlocks.
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Clean serviceware and utensils In this section we cover the following topics: • Sort serviceware and utensils and load dishwasher with appropriate items. • Hand wash any items not appropriate for dishwasher. • Dispose of broken or chipped serviceware, within scope of responsibility, and report losses to supervisors. • Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.
Stacking and sorting equipment All equipment needs to be sorted according to size and type. This facilitates operations, especially when busy. Staff must take care that plates are not over-stacked and that correct lifting techniques are used when handling them. Expensive equipment should be securely stored. Serviceware and equipment may include: • • • • • • • •
Chopping boards Containers Cutlery – knives, forks and spoons Cooking/serving utensils – knives, spatulas and tongs Crockery Cutlery Dishes Glassware
All dirty dishes coming back have to be sorted, scraped and stacked. Stacking height should be minimal to avoid instability which could cause injury and damage. Excess food should be scraped into food waste bin, this avoids food drying out and making the dishwashing process more difficult. Cutlery and utensils should be placed either lying down or in a suitable container.
Loading the dish washer
• Ensure item surfaces are not touching or too close together as this may result in items not being cleaned effectively. • Dishwasher spray arms cannot be obstructed; this will affect the washing process. • Some items such as delicate glassware, large platters, wooden utensils and some metal items may not be suitable for the dish washer and will have to be hand washed.
Dishwashing machine procedures Commercial dishwashers are designed to wash crockery efficiently and quickly. They vary in size depending on the level of business. They wash one tray at a time or multiple trays fed through on a conveyor system. Larger systems have conveyor systems that can wash up to 6000 plates an hour.
Pre-rinsing: This is essential to help ensure that the dish washer works properly. If there are food particles such as rice the machine will become blocked and not drain.
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Rinsing Rinsing removes the final traces of grime and dirt. Rinse aid is added at this stage, and temperature is set at 82ºC to kill bacteria. Cutlery and crockery should be air dried. Special care needs to be taken when removing cleaned items from the trays to prevent recontamination by hands.
Disposal of damaged serviceware Any damaged dishes should be disposed of. Chipped or cracked crockery can harbour bacteria and therefore pose a health risk. Any disposed dishes should be reported to a supervisor for replacement purposes.
Supply of crockery for service A sufficient supply of clean and dry serviceware must be readily available during the service period. Every kitchen will have systems and procedures, so all kitchen staff will know how kitchen items are stored and where they are located. OH& S principles apply to safe storage of service ware, storage shelves should be kept clean and organised.
Cleaning and sanitise kitchen premises In this section we cover the following topics: • Follow organisational cleaning schedules. • Clean and sanitise kitchen surfaces and food preparation and storage areas to ensure the safety of food prepared and served to customers. • Clean areas of animal and pest waste and report incidents of infestation. • Follow safety procedures in the event of a chemical accident. • Sort and remove linen according to organisational procedures. • Sort and promptly dispose of kitchen waste to avoid cross contamination with food stocks.
Cleaning schedules / programs Kitchen premises should be cleaned frequently. As part of a food safety program cleaning schedules ensure a consistent and logical approach to cleaning and maintaining a commercial kitchen. Any cleaning plan/schedule has to take the following areas into consideration: • • • • • • •
chemicals to be used equipment to be used safety factors staff training required time frame / frequency of cleaning cleaning procedure detail floor plan
Walls Recommended frequency of cleaning: at least weekly or sooner if grimy. Walls should be cleaned using hot water with a neutral cleaning agent, and a soft cloth and spray cleaner, if necessary.
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Floors Floors need to be swept and mopped at the conclusion of each busy trading period, or once a day at a minimum. Detergents with disinfecting properties should be strong enough to strip the grease from the floor. Cleaning staff should ensure safety signs are displayed to warn other staff when the floor is wet and slippery.
Food preparation areas All work benches should be cleaned continuously and thoroughly at the end of each shift. They should be sanitised daily. Scourers should not be used on stainless steel benches.
Refrigerators and cool rooms Refrigerators and cool rooms should be cleaned daily, and sanitised weekly. Non-toxic cleaning agents should be used when mopping floors.
Dry stores Floors should be cleaned at least weekly, and in the same manner as other kitchen surfaces. Shelves should be dusted regularly.
Chopping Boards These can cause cross contamination if used for different foods without thorough cleaning. All boards should be scraped down, washed with warm soapy water and dried. A food grade sanitiser can also be applied. Sometimes boards will be placed in a commercial dishwasher to rinse at a temperature of over 820C.
Extraction Fans /Filters These may be done by contractor on a regular scheduled basis. However the filters may be cleaned weekly / monthly depending on usage. Use hot water that contains a detergent. Sometimes a degreaser will be needed.
Surfaces to clean These can be broken down into two categories:
Hard surfaces There is a great variety of hard surfaces and this can cause difficulty when selecting the correct cleaning product and equipment to be used. Hard surfaces can include:
•
metals: aluminium, stainless steel, iron, copper, brass and silver. Some of these may have a lacquer coating
•
wood: solid, plywood, hardwoods, softwoods, laminated wood, bamboo, cane, wicker and cork
•
plastics
•
ceramics: stoneware, earthenware, porcelain, bone china, brick, marble and terrazzo
•
glass and mirrors
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Soft surfaces This area covers both natural and synthetic fibres and may include items such as: •
carpeting
•
leather
•
wallpaper coverings
•
vinyls
•
synthetic leathers
•
drapes and soft furnishings
Chemical selection Neutral detergents • • •
Hand washing detergents used for glasses, plates, etc. All-purpose cleaners for floors, stainless steel and walls. Dishwashing detergents, a high alkaline solution.
Disinfectants •
Kill bacteria and other micro-organisms.
Sanitisers •
These can be chemicals or heat used to reduce or destroy bacteria. ( Steam is also a sanitiser and is often applied to surfaces) A chemical sanitiser will only be effective on a clean, dry surface.
De-carbonisers
•
Caustic-based product used to clean embedded grime, i.e. in ovens.
Alternatives Ingredients such as vinegar, bicarbonate of soda and lemon juice maybe used either alone or as mixtures. These are effective cleaning agents for some procedures. E.g. stain removal. Environmentally friendly products may also be purchased on a commercial basis. These may be a little more expensive than some other chemical cleaning agents.
Recommended cleaning agents The following types of cleaning agents can be used to clean the following surfaces to maintain hygiene as well as eliminate (or at least minimise) the potential for bacterial growth.
Walls - Neutral or all-purpose detergent Floors - Neutral or all-purpose detergent Benches - Sanitiser Dry stores (shelves) - Sanitiser Ovens – Degreaser Grill plates / Filters - Degreaser Dishwasher - Alkaline detergent followed by rinse aid Page 23 of 43
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Environmental issues Environmental concerns have played a significant role in the continuous improvement of cleaning products. Bio-degradable detergents are preferable because they are designed to break down in water and cause less pollution. Every food service operator can contribute towards environmental responsibility by sorting and separating recyclable waste.
Cleaning equipment While each piece of equipment has different cleaning requirements, there are some basic principles which are common to all equipment. These include: • • • • • •
ensuring power is turned off and power cords are disconnected gas equipment should have the gas turned off and the pilot lights extinguished correct chemicals should be used protective clothing, gloves, goggles, and other equipment should be used ventilation should be provided stainless steel surfaces should not be cleaned with scourers
Using chemicals in a kitchen Effectively cleaning a kitchen does not merely involve wiping a damp cloth over surfaces. Correct cleaning procedures are required to minimise hygiene problems. This is why cleaning agents, detergents and/or chemicals, are used extensively. An effective cleaning agent must be capable of: • dislodging dirt and grime • sanitising • disinfecting (making it hard for germs to grow)
Pest Control A pest control system is part of your food safety program and should be implemented to ensure the kitchen premises remains hygienic and the risk of contamination is minimised. To prevent pests from entering the kitchens food preparation and storage areas and waste storage areas, you should: • Seal all entry points • Clean and maintain kitchen • Sanitise bins and keep lids on them • Use a pest control company to assist in removal of pests If pests have managed to find their way into the premises you will need to clean and sanitise any contaminated equipment, utensils and food surfaces. Dispose of any food, food containers and packaging material that may have been contaminated by any pest or pest control chemical. Report any pest sightings or evidence of pests to the supervisor.
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Activity – Cleaning Schedules Please complete these tasks as part of your assessment and give to your trainer/teacher.
Choose 2 kitchen items to be cleaned. One should be a large piece of electrical food processing equipment and the other a piece of small equipment. Write a cleaning program for each item using the following templates. Use the following example as a guide: What is to be cleaned:
How to clean:
How often /frequency: Products used: Who will clean:
Bain-Marie 1.Drain water from unit after cooling 2.Remove trays and throw out food 3.Remove detachable trays and guards 4.Rinse in warm water 5. Wash in warm water with detergent; use brush and scourers if needed. 6. Rinse with clean water 7. Apply sanitiser and soak detachable trays and grids 8. Allow to air dry Every day after use Scraper, brush, scourers, detergent, sanitisers Kitchen hand
Item 1: What is to be cleaned:
How to clean:
How often:
Products used:
Who will clean:
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Item 2: What is to be cleaned:
How to clean:
How often: Products used: Who will clean:
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide|The Gordon
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Handling Waste and Linen Waste sorting To facilitate waste disposal and recycling, waste should be separated into the following areas:
Paper - Cardboard, paper, containers, etc. Plastic - Packaging, bags, wrappers. Glass - Bottles, broken glass containers, jars, etc. Food waste - Unusable waste scraps, trimmings, old oils, etc. Metal - Aluminium cans, etc.
Waste regulations Federal, State and Local Government regulations not only dictate how food should be stored, but also disposal methods. Each establishment must employ an effective way of waste disposal. As a case in point, the following should be considered:
•
all bins in the kitchen are lined with polythene bags, regularly removed and replaced with clean empty bags
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recyclable items should be organised for regular pick up
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soft food scraps should be put through a waste disposal unit
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garbage compactor and grease traps should be regularly cleaned
Maintaining bins Garbage bins should be cleaned regularly to prevent bacterial growth and minimise odours. Regular disinfecting is vital. The following method helps reduce smells:
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line bins with polythene plastic bags, and seal when full
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ensure bins are not overfilled
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ensure rubbish is picked up regularly
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disinfect and hose bins with cold water on a regular basis and
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keep the surrounding areas clean
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Sorting linen Linen includes tablecloths, overlays and napkins. These can be sorted into the following areas:
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type
•
size
•
shape
•
material type
•
usage
Most types of linen used in a dining room are usually made from cotton, polyester or terylene. As such, they can also be sorted by type of fabric. Some important points:
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kitchen service, polishing and drying cloths should be kept separate from dining room linen
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all excess crumbs or other food should be removed from cloths before bagging for the laundry
Removing linen Removal of linen is largely dependent on the needs of each establishment and the level of stock. Most operators use an external laundry service, although it is fairly common for large hotels to have their own laundry. Packing procedures are, nevertheless, the same in each instance: •
sorting and counting linen and placing into laundry bags for collection
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frequency of delivery has to be determined, i.e. daily, weekly, etc.
•
NB: gloves should be used when handling linen as part of infection control
Environmental issues •
Some companies have opted to move away from disposable paper napkins to using linen.
•
Detergents used by laundries should be bio-degradable.
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Work Safely and reduce negative environmental impacts In this section we cover the following topics: • Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions. • Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises. • Reduce negative environmental impacts through efficient use of energy, water and other resources. • Sort general waste from recyclables and dispose of them in designated recycling bins. • Safely dispose of all kitchen waste, especially hazardous substances, to minimise negative environmental impacts.
Chemical Safety Your workplace will have procedures providing information on 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 incorrectly 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
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damage surfaces by using the wrong chemical
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poison food so it is unsafe to eat.
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 and when you are using cleaning products. It includes: • non-slip shoes or waterproof boots • thick rubber gloves • goggles • face masks • overalls • rubber aprons. • breathing apparatus • head ware, hats/hair nets
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide|The Gordon
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Cleaning and the Environment Reducing negative environmental impacts through efficient use of energy, water and other resources protects the environment, enhances productivity and maintains energy sustainability. Efficient use of energy • Use energy efficient equipment and lighting • Ensure fridge and oven seals are in good condition • Using microwave where appropriate • Turn of gas/pilot lights when not in use Efficient use of water • Use water efficient dishwashers • Wash and rinse items in still water instead of running water • Use brooms and mops instead of hosing • Report any leaking taps to supervisor Other resources • Waste minimisation is an important factor contributing to reducing environmental impact. • Waste prevention can be achieved by: • Adopting good re-cycling practices – plastics, cardboard, glass, metals, oil, etc. • Purchase products in bulk or concentrated forms • Ensure suppliers use reusable, recyclable or returnable packaging • Use bio-degradable cleaning products, which have less impact on the environment
Sorting and safe disposal of waste All food businesses must comply with government regulations for safe waste disposal. Individual businesses can further develop environmental practices of waste disposal beyond the minimum requirements. Considerations for waste disposal: • Well organised recycling system • Food scraps through waste disposal unit – Pulmaster • Fats and oils recycled • Paper and cardboard compacted for easy disposal Sorting • Organised and well maintained rubbish sorting area • Ensure bins are not overfilled • Clean, sanitise and re-line bins after emptying Safe disposal of kitchen waste and hazardous substances • Handle and dispose of chemicals according to manufacturer’s instructions and government regulations (EPA) • Don’t pour chemicals into drains • Don’t reuse chemical containers for different chemicals • Used containers or packaging should be returned to the supplier, council depot or authorized company
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Activity – Stain Removal Please complete these tasks as part of your assessment and give to your trainer/teacher.
In order to remove stains, it is important to treat them as soon as the problem occurs. Complete the following table to indicate the best remedy to try to remove stains from linen.
Stain
Product/ ingredients to use
Method of treatment
Blood Tea /coffee Vegetable oil Tomato sauce Biro Candle Wax Red wine
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide|The Gordon
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Assessment - When you have completed the questions below, submit completed book to your trainer to review and assess the accuracy of your work. 1. What is the main difference between “cleaning” and “sanitising”?
2. List the 6 steps to be followed when cleaning in a commercial kitchen:
3. Complete the following table:
Cleaning Material
Function
Safety Precautions / dangers
Detergent Abrasive Degreaser Sanitiser 4. Why is it important not to mix chemical detergents or sanitisers?
5. How should cleaning chemicals be stored / labelled?
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
6. What information should be included on the Materials Safety Data Sheet (MSDS) for each chemical in the business?
7. Where should the MSDS be stored?
8. What are cleaning schedules / programs?
9. What information should a cleaning schedule / program contain?
10. Outline the procedure to follow to correctly clean and sanitise a kitchen bench and chopping board.
11. Most crockery and cutlery is washed in a commercial dish washing machine. If the rinse temperature does not reach a specific temperature, a chemical sanitiser must be used. What is the temperature the rinse temperature must reach?
12. Why is it best to allow cutlery and crockery to air dry?
13. Outline the correct procedure to follow when washing pots and pans. SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide|The Gordon
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14. Name the safety equipment that should be used / worn when using harsh chemicals.
15. Why do blenders, food processors and mincers need extra care when being cleaned?
16. Why is it important to clean rubbish bins and maintain them in excellent condition?
17. List the steps that should be followed when cleaning a rubbish bin.
18. Whys does this help to prevent pest infestation?
19. Where should heavy pots be stored?
20. Describe why colour coding of cleaning equipment and chemicals is usually used in kitchens and other hospitality premises? Page 35 of 43
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
21. How often should a cool room / fridge be cleaned and sanitised?
22. Make a list of equipment and chemicals that you would need to effectively clean a busy kitchen at the end of the day’s service.
23. Describe what should be done if a chemical is discovered to be stored in a food/ drink container in the kitchen?
24. Explain “What we can do to minimise the impact to our environment with the following resources while considering cleaning? a) Water reduction in a commercial kitchen/ establishment?
b) Gas reduction in a commercial Kitchen/ establishment
c) Electricity reduction in a commercial kitchen
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Glossary
Complete the following glossary: Bacteria
Germs - some may be harmful
Chemical Clean
Removal of surface dirt, grease and food debris
Colour coding Cross contamination Detergent Dirt
Surface grime or food debris
Disinfectant Environment Fat
Oily substance usually animal in origin
Germs Grease
Oily substance
Hazardous Hygiene Linen MSDS Recycle Sanitiser
An agent used to reduce bacteria to a safe level
Schedule Storage
Keeping products in a secure / orderly position
Waste
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide|The Gordon
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Notes
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SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
Workplace Assessment for Clean Kitchen Premises and Equipment Third party support Candidate name: Name of third party: Relationship with candidate:
Contact no: employer
supervisor
head chef
other
Please specify ________________________________________________ Please do not complete the form if you are a relative, close friend or have a conflict of interest]
Dates the candidate worked with you:
From:
To:
The candidate is being assessed against the hospitality industry competency standards. We are seeking your support in the judgement of this candidate’s competence. Please answer these questions honestly as a record of the candidate’s performance while working with you. Thank you for your time.
Comments regarding candidate performance and experience: I verify that the candidate: (tick the correct response) •
•
•
Yes
No
Not sure
knows about various types of chemicals, equipment and practices for cleaning and sanitising in a kitchen context understands hygiene and crosscontamination issues in kitchens selects and uses chemicals correctly for cleaning and/or sanitising kitchen equipment and utensils
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide|The Gordon
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•
•
•
•
• •
•
•
cleans and/or sanitises equipment and/or utensils according to manufacturer's instructions and without causing damage stores or stacks cleaned equipment and utensils safely assembles, disassembles and uses cleaning equipment safely and according to manufacturer's instructions stores chemicals & cleaning equipment safely & correctly in designated position / area follows cleaning schedules correctly uses chemicals and equipment correctly and safely to clean and/or sanitise walls, floors, shelves and other surfaces cleans and/or sanitise walls, floors, shelves and working surfaces without causing damage to health or property follows first aid procedures in the event of any chemical accident Page 41 of 43
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon
•
•
•
•
•
•
•
•
•
sorts waste and disposes of it hygienically, considering environmental issues disposes of cleaning chemicals safely and according to environmental considerations sorts linen and removes it safely according to procedures know s OH&S requirements and uses safe work practices for bending, lifting, carrying and using equipment knows and applies environmentally responsible products and waste management / disposal procedures and practices demonstrates logical and timeefficient work flow demonstrates sustainable work practices in a commercial kitchen Safely disposes rubbish in appropriate containers Sound knowledge of disposal methods of hazardous substances SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide|The Gordon
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Other comments:-
Third party signature: Full name ( please print) Send to:
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Date:
SITHKOP101 Clean Kitchen Premises and Equipment Learner Guide | The Gordon