CLEAN AND MAINTAIN KITCHEN
EQUIPMENT AND UTENSILS
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
3. Perform basic maintenance on kitchen equipment
utensils and premises
4. Handle waste and laundry requirements
Slide 2
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
Element 1:
Clean kitchen premises
Slide 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 5
Purpose of Food Safety Plan (FSP)
FSP Cleaning Schedule
The cleaning schedule will determine:

When EVERYTHING is to be cleaned

How it is to be clean

Who is to clean

How often everything will be cleaned

What chemicals and equipment are to
be used when cleaning

Advice on OH&S equipment to be
used when using cleaning chemicals.
Slide 6
Identify areas to be cleaned
Areas to be cleaned

Floor of the kitchen

Workbenches fixed and/or mobile

Storerooms, shelving, floor, walls and ceilings

Sinks and food disposal units

Drains, in floors, especially wet areas

Exhaust fans and filters
Slide 7
Identify areas to be cleaned
Areas to be cleaned

Air conditioning outlets

Light covers

Staff change rooms

Garbage storage areas

Stock receiving areas

Grease traps

Walls.
Slide 8
Select cleaning equipment
Types of equipment

Mops

Brooms and brushes

Cloths and sponges

Buckets

Protective gloves

Protective face masks

Warning signs
Slide 9
Select cleaning equipment
Types of equipment

Garbage receptacles

Vacuum cleaners

Scrubbing machines
Slide 10
Select cleaning equipment
Personal Protective Equipment

Hand gloves

Eye goggles

Aprons

Footwear

Airways Protection.
Slide 11
Select cleaning equipment
Chemicals
Chemicals used for cleaning in food areas

General detergent

Dishwasher detergent

Floor cleaner

Drain cleaner

Bleach

Oven cleaner

Grill cleaner

Sanitisers.
Slide 12
Process of cleaning
Principles of cleaning

Remove all visible waste from the area to be cleaned.

Apply cleaning agent and allow it to work on the area.

Remove the cleaning agent and restore area to it
correct condition.
Slide 13
Implement cleaning procedures
Cleaning Schedule Checklists

What?

Who?

When?

With what?

How often?
Slide 14
Implement cleaning procedures
Material safety data sheet (MSDS)
A material safety data sheet (MSDS) is an important
aspect of occupational safety and health.

What information is contained within a MSDS?
Slide 15
Implement cleaning procedures
Material safety data sheet (MSDS)

Physical data

Toxicity or potential hazards

Health effects

Procedures for safe use

First aid
Slide 16
Implement cleaning procedures
Material safety data sheet (MSDS)

Reactivity

Storage

Disposal

Protective equipment

Spill-handling procedures.
Slide 17
Cleaning steps
Workbenches

Remove any materials that are visible

Wash with hot water with detergent

Hot water is to soften any fats and the detergent will
help remove the fats

Scour with cloth or fibrous material to
break up debris that is adhered to surface

Rinse with hot water

Allow surface to air dry

Apply sanitiser and use to manufacturers’
instruction on MSDS sheet.
Slide 18
Cleaning steps
Utensils

Cooks knives

Chopping boards

Stainless steel bowls

Pots

Pans

Plates

Platters.
Slide 19
Cleaning steps
Floors

These will need to be cleaned on a daily basis.

Basic cleaning will be sweeping once or twice a day.

Floors in food production will have to
be cleaned more regularly.
Slide 20
Cleaning steps
Storage areas

Cool storage - refrigeration

Freezer Storage

Dry stores
Slide 21
Cleaning steps
Sinks

Hand washing sinks

Food washing sinks

General purpose cleaning sinks

Floor washing sink
Slide 22
Cleaning steps
Drains

Covers removed

Washed and sanitised.

Any trapped debris removed before cleaning.

If drains are cleaned on regular basis there
is no need to dry them.

They will air dry.
Slide 23
Cleaning steps
Walls of food production areas

These will need to be cleaned as needed

Cleaned on a weekly or fortnightly basis as stated in
FSP.

Higher than this can be cleaned on a 3 month cycle or
as needed.
Slide 24
Cleaning steps
Air filters and vents

Over stoves and ovens

Air conditioning

Air flow vents in walls.
Slide 25
Cleaning steps
Staff change rooms

While this is not as higher priority as the food
production area it is still an area that needs to be
checked and cleaned regularly, daily.

Staff might leave food there

Possible infestation of pests of some type

Smells tend to build
Slide 26
Cleaning steps
Garbage bins and Garbage storage areas

Use plastic liners

Wash bins every time they are emptied

Cleaned on a daily basis

Allowed to air dry

Relined with clean plastic liner

Lid replaced
Slide 27
Cleaning instructions
Work Instruction or Job Safety Analysis Sheets
A Work Instruction (WI), Job Safety Analysis (JSA) or SOP
(Standard Operating Procedure) may be provided by the
employer to assist in cleaning and in the application of
chemicals.

What information is provided?

Where can these sheets be accessed?
Slide 28
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 29
Store cleaning items
Condition

Clean ready for later use
Position

Close to the kitchen
Responsibility

Last person to use
Slide 30
Store cleaning chemicals
Condition

Secured in container it was delivered
Position

Chemical storage area

Sealed
Responsibility

Last person to use
Slide 31
Store cleaning chemicals
General storage conditions

Keep in a storeroom away from other products

A register should be maintained to record items

The store room must be well lit and ventilated

The room should only be used for storing chemicals

Heavy containers must be stored on lower shelves

Keep containers well sealed and labelled
Slide 32
Store cleaning chemicals
General storage conditions

Have MSDS and first aid directions posted in the area

First aid resources to support possible treatment
requirements

Keep away from a naked flame or excessive heat

Product usage charts should be close to the chemicals
for easy and clear reference purposes

Instructions for safe chemical handling must be poste

Necessary PPE should be present
Slide 33
Store cleaning chemicals
General storage conditions

Never store chemicals or cleaning agents in food
containers

Never store chemicals with food

Do not allow customers to come into contact with
chemicals

Never mix chemicals together

Ensure measuring devices for chemicals
are not used for any other purpose.
Slide 34
Emergency first aid procedures
Emergency first aid procedures may include:

Notifying internal first aid officers of emergencies

Contacting external emergency services for assistance

Administering basic first aid for minor cuts, bruises,
abrasions, burns and scalds.
Slide 35
Emergency first aid procedures
Additional requirements:

Material Safety Data Sheets

Internal First Aid officers

Correct use and storage of chemicals

Applying appropriate first aid measures
in emergency situations

International language signage

Photo signage and instructions
Slide 36
Emergency first aid kit
Condition

Fully stocked
Position

Easy access to staff
Responsibility

Enterprise
Slide 37
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 38
Element 2:
Clean and maintain kitchen
equipment and utensils
Slide 39
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
Slide 40
Identify equipment cleaning needs
General cleaning requirements

Follow manufacturer’s instructions in relation to using
chemicals on the equipment

Follow manufacturer’s instructions when cleaning their
equipment

Pay attention to the job

Don’t cause any damage to anything
being cleaned
Slide 41
Cleaning and sanitation

What is the difference between cleaning and
sanitising?

What do the customers expect?

What does your Food Safety Plan state?
Slide 42
Cleaning and sanitation
Cleaning

Removal of visible dirt and debris (including rust) either
from crockery, cutlery, glasses, equipment or

Removal of odour
Sanitation

Killing of microbes using either hot
water or chemicals
Slide 43
Cleaning utensils

Free from foreign matter

Free from visible matter

Bacteria reduced to safe level

Dry to touch
Slide 44
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 45
Select appropriate utensils for cleaning
Kitchen items to be cleaned

Crockery

Glassware

Cutlery

Utensils

Pots, pans and other dishes

Containers

Chopping boards

Knives
Slide 46
Select cleaning chemicals
Types of cleaning chemicals

General detergent

Dishwasher detergent

Floor cleaner

Drain cleaner

Bleach

Oven and Grill cleaner

Sanitisers
Slide 47
Cleaning procedures
Cleaning procedures for a kitchen
Once items to be cleaned are identified and the correct
cleaning items and chemicals are selected, it is now time
to start cleaning.

What policies and procedures must apply?

What standards of cleaning exist?
Slide 48
Cleaning procedures
General standards of cleanliness
A food business must ensure the following equipment is in
a clean and sanitary condition:

Eating and drinking utensils

The food contact surfaces of equipment

General area
Slide 49
Cleaning procedures
A ‘clean and sanitary condition’ means a surface or utensil:

Is clean

Has had applied to it heat or chemicals

The number of micro-organisms on the surface or
utensil has been reduced to a level that:
 Does not compromise the safety of the food
 Does not permit the transmission of infectious
disease.
Slide 50
Cleaning procedures
No accumulation of:

Garbage, except in garbage containers

Recycled matter, except in containers

Food waste

Dirt

Grease; or

Other visible matter.
Slide 51
Cleaning procedures
Food premises must be kept clean to:

Minimise the likelihood of food becoming contaminated

Discourage pests
Slide 52
Food Safety Plans
Food Safety Plans

Why is it important to have a Food Safety Plan?

What information should be included?

How can they be accessed by staff?
Slide 53
Cleaning and hazard checklists
Using cleaning and hazard checklists

A list of hazards that are likely to occur when
performing cleaning tasks

An aid for understanding safety/hazard assessments

Is not a comprehensive list for all cleaning tasks.
Slide 54
Storing cleaned equipment
Equipment storage:

Must be clean

Must be dry

Store so it cannot be contaminated

Protect from contamination

Ready for use next time
Slide 55
Storing cleaned equipment
Importance of keeping items dry

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 56
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 57
Store cleaning chemicals

Store chemicals separately

Store safely

Secure area

Well ventilated
Slide 58
Follow first aid procedures
Cleaning related injuries

Slips on wet floors

Burns from hot equipment

Skin burns by contact to skin by cleaning chemical

Chemical burns internally caused by
breathing in fumes from cleaners and solvents

Falling equipment that has not been
stored properly.
Slide 59
Follow first aid procedures
Procedure to follow when aiding a person who has
been injured

Look before you do anything, do not put yourself in
harm’s way

Make sure what has caused the injury is isolated or the
injured person can be moved away from cause of
injury.

Administer basic first aid
Slide 60
Follow first aid procedures
Administering basic first aid for minor cuts, bruises,
abrasions, burns and scalds
What are basic first aid procedures for:

Minor cuts

Major Cuts

Burns and Scalds

Bruises from falls

Abrasions

Chemical burns on skin
Slide 61
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 62
Element 3:
Perform basic maintenance on
kitchen equipment, utensils and
premises
Slide 63
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
Slide 64
Basic premise maintenance
Basic premises maintenance

Tightening loose fittings

Replacing minor items that are damaged or pose risk

Replacing light globes, tubes, starters and covers, as
required

Replacing torn or damaged fly screens

Taking short-term remedial action to prevent a
dangerous or sub-standard situation, from worsening.

Contacting the relevant person/department to effect
professional repairs
Slide 65
Basic premise maintenance
Routine / preventative maintenance

Why is this important?

What activities can be undertaken?

Who should do this?

When should it be done?
Slide 66
Basic premise maintenance
Routine / preventative maintenance

Wiping down and cleaning surfaces

Washing and rinsing of items

Sanitising items

Drying items out

Dismantling and reassembling items correctly

Emptying items

Changing filters
Slide 67
Identifying maintenance requirements
Identifying items needing maintenance

How can you identify if items need maintenance?

What should you do with these items?

How do you report the need for maintenance?
Slide 68
Handling maintenance requirements
Handling items needing maintenance

Equipment should be removed from service as soon as
a fault has been identified

Equipment should be labelled clearly and
obviously ‘Out of Service’

Equipment should be stored in the
appropriate ‘Out of Service’ area

Appropriate ‘Report Fault’ paperwork
should be completed
Slide 69
Perform basic maintenance on kitchen
equipment, utensils and premises
Summary:

Perform basic premises maintenance

Equipment basic maintenance activities

Report maintenance requirements
Slide 70
Element 4:
Handle waste and laundry
requirements
Slide 71
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 72
Dispose of internal waste
Define internal waste:

Food

Chemical

Fats and oils

Liquid waste

Paper waste

Plastic waste
Slide 73
Dispose of internal waste
Define internal waste:
Organic waste

Waste that will break down in landfill

Food

Paper waste
Slide 74
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 75
Dispose of internal waste
Refuse, reduce, recycle

‘Reuse’ encourages the use of a product more than
once before it is discarded.

‘Reduce’ ask people to generate less waste by thinking
more about what they buy and what they use.

‘Recycle’ suggests that products can be re-made into
something else.
Slide 76
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 77
Dispose of internal waste
Recycle
Organic waste
Anything that will decompose:

Food products

Paper products wrapping

Dirt off the floor
Slide 78
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 79
Maintain waste disposal area
Management of waste disposal areas

Adequately contain the volume and type of garbage
and recyclable matter on the food premises

Enclose the garbage or recyclable matter to keep pests
and animals away from it

Areas are designed and constructed so that they may
be easily and effectively cleaned
.
Slide 80
Disposing of food
Handling food for disposal
A food business must ensure that food for disposal is held
and kept separate until it is:

Destroyed

Used for purposes other than human consumption

Returned to its supplier

Further processed in a way that ensures
its safety and suitability; or

Ascertained to be safe and suitable.
Slide 81
Disposing of chemicals
Disposing of cleaning chemicals

Chemicals have become dated

Containers have lost their labels and you don’t know
what’s inside

You change suppliers and elect to start this new
relationship

You decide to discontinue using a certain product

There has been a spill and you need to get
rid of the product that has been cleaned up.
Slide 82
Disposing of chemicals
Disposing of cleaning chemicals
This disposal of chemicals must be done safely and
according to environmental conditions
This means:

Cleaning chemicals must not be poured down the
sink/gully trap

Cleaning chemicals must not be thrown out
with normal rubbish.
Slide 83
Manage dirty linen and process
May include:

Kitchen Uniforms

Kitchen cleaning cloths

Table linen.
Slide 84
Manage dirty linen and process
Processes may include:

Sorting

Notifying laundry

Transporting

Returning clean linen

Checking returned linen.
Slide 85
Handle waste and linen
Summary:



Internal waste

Separate

Recycle
Waste disposal area

Tidy

Clean
Dirty linen

Manage.
Slide 86