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Use food preparation equipment
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Use food preparation equipment
24168107664450Unit Assessment Pack (TAP)
0Unit Assessment Pack (TAP)
Table of Contents
TOC o "1-3" h z u Assessment Pack (UAP) Cover Sheet PAGEREF _Toc113449192 h 3Student and Trainer/Assessor Details PAGEREF _Toc113449193 h 3Course and Unit Details PAGEREF _Toc113449194 h 3Assessment Submission Method PAGEREF _Toc113449195 h 3Student Declaration PAGEREF _Toc113449196 h 3Assessment Plan PAGEREF _Toc113449197 h 4Unit information pack PAGEREF _Toc113449198 h 4UAT 1 Unit Knowledge Test (UKT) PAGEREF _Toc113449199 h 5Pre-assessment checklist PAGEREF _Toc113449200 h 5Purpose PAGEREF _Toc113449201 h 5Information for students PAGEREF _Toc113449202 h 5Reasonable adjustments PAGEREF _Toc113449203 h 5Student declaration PAGEREF _Toc113449204 h 5Assessment task instructions PAGEREF _Toc113449205 h 6Unit Assessment Result Sheet (UARS) PAGEREF _Toc113449206 h 34UAT 2 Unit Practical Demonstration PAGEREF _Toc113449207 h 36Pre-assessment checklist PAGEREF _Toc113449208 h 36Purpose PAGEREF _Toc113449209 h 36Information for students PAGEREF _Toc113449210 h 36Reasonable adjustments PAGEREF _Toc113449211 h 36Student declaration PAGEREF _Toc113449212 h 36Assessment task instructions PAGEREF _Toc113449213 h 37Unit Assessment Result Sheet (UARS) PAGEREF _Toc113449214 h 47
Purpose of unit Assessment Pack
This document is for the student and provides all the assessment tasks which need to be completed to be deemed competent in this unit. The document also provides instructions and information to assist the student to complete each assessment task. Students must respond to all questions and submit the assessment to their Assessor.
Copyright
This document was developed by VET Resources 2021.
No part of this resources may be reproduced in any form or by any means, electronic or mechanical including photocopying or recording or by any information retrieval system without written permission from VET Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying.
Assessment Pack (UAP) Cover Sheet
Student and Trainer/Assessor DetailsStudent ID Student name Trainer/Assessor name Course and Unit Details
Course code SIT30821
Course name Certificate III in Commercial Cookery Final
Unit code SITHCCC023
Unit name Use food preparation equipment
Assessment Submission Method
By hand to trainer/assessor
By email to trainer/assessor
Online submission via Learning Management System (LMS)
By Australia Post to RTO Any other method _________________________________________________
(Please mention here)
Student Declaration
I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice.
I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack;
For the purposes of assessment, I give the Trainer/Assessor of this assessment the permission to:
Reproduce this assessment and provide a copy to another member of staff; and
Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking).
Student signature Date
Assessment Plan
To demonstrate competence in this unit, the studentmust be assessed as satisfactory in each of the following assessment tasks.
Evidence recorded Evidence Type/ Method of assessment Sufficient evidence recorded/Outcome
Unit Assessment Task 1 Unit Knowledge Test (UKT) S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 2 Practical demonstration S / NS (First Attempt)
S / NS (Second Attempt)
Final result C NYC Date assessed Trainer/Assessor Signature Unit information pack
The student and Trainer/Assessor must read and understand all the information in the unit information pack before completing the unit assessment pack.
UAT 1 Unit Knowledge Test (UKT)Pre-assessment checklistPurpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.
Information for students
Please make sure you have completed the necessary prior learning before attempting this assessment.
Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
Please make sure you understand what evidence is required to be collected and how.
Please make sure you know your rights and the complaints and appeal process.
Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
Due date of this assessment task is according to your timetable.
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
Request for an extension to submit your assessment work must be made before the due date of this assessment task.
Reasonable adjustments
If student has requested a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.
Student declaration
I confirm that Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.
Student signature Date
190579375 Assessment task instructions
Assessment type:
Written Questions
Instructions provided to the student:
Assessment task description:
This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency.
The Unit Knowledge Test is comprised of eleven (11) written questions.
Student must respond to all the questions and submit them to the Trainer/Assessor.
Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task.
Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available.
Applicable conditions:
This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test).
Student must read and respond to all questions.
Student may handwrite/use computers to answer the questions.
Student must complete the task independently.
No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
Trainer /Assessor must assess students written skills and knowledge as he/she completes this assessment task.
The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.
Resubmissions and reattempts:
Where a students answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.
Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
For more information, please refer to the RTO Student Handbook.
Location:
This assessment task may be completed in (tick the relevant box):
Learning Management System Classroom
Simulated learning environment Workplace
Other: ____________________________________
Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.
Purpose of the assessment
The purpose of the assessment is to check knowledge relevant to the unit.
Instructions for answering written questions:
Students must complete a written assessment consisting of a series of questions.
It is expected from students to correctly answer all the questions.
Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant.
Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used.
Assessors must not accept responses/answers that have been copied directly from other sources materials.
Resources required to complete the assessment task:
Access to learner guide and other learning materials.
Computer
Internet
MS Word
Printer or e-printer
Unit Assessment Task
Question 1a: What is a standard recipe? List five main objectives and benefits of standard recipes. (50-100 words) Satisfactory response
Yes No Question 1b: What is mise en place (30-50 words)? List five benefits and roles of Mis en place. Satisfactory response
Yes No Question 1c: List any five tasks in the kitchen which are part of mise en place. Satisfactory response
Yes No Question 2a: What are the types of knives used in a kitchen? (Any 7) Please list their uses in a commercial kitchen. Satisfactory response
Yes No Question 2b: What are the two pieces of knife sharpening equipment commonly used in kitchens? Satisfactory response
Yes No Question 2c: Identify the following equipment from the pictures and write their essential function/ features
Equipment Image Equipment Name Function/ feature
1. 2. 3. 4. 5. 6. 7. 8. 9. 10 Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes 7. Yes 8. Yes 9. Yes 10. Yes No No No No No No No No No No Question 2d: Identify the following equipment from the pictures and write their essential function/ features.
Equipment Image Equipment Name Function/ feature
1. 2. 3. 4. 5. 6. 7. 8. 9. 10 Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes 7. Yes 8. Yes 9. Yes 10. Yes No No No No No No No No No No Question 3a: In the context of food safety practices for handling different food types, match the following:
COLUMN 1 Answer COLUMN 2
1. Perishable foods a. is caused when a foreign object contaminates the food. Steel wool, Band-Aids, or pieces of plastic
2. Non-perishable foods b. is achieved by ensuring that food preparation, handling, and storage areas are kept clean, food handlers maintain good standards of personal hygiene, and that food is always safe from contamination or temperature abuse.
3. Physical contamination c. is caused when any toxic liquid contaminates food. E.g. Cleaning chemicals, insecticides, and pesticides.
4. Chemical contamination d. will not spoil for a long time and does not need to be refrigerated.
5. Biological contamination e. food can develop an adverse smell, taste, touch, or look due to bacteria, viruses, or moulds.
6. Food Spoilage f. foods that spoil rapidly and must be refrigerated
7. Personal Hygiene g. cleanliness related to our bodies.
8. Food Hygiene h. is caused by microscopic organisms - bacteria and viruses or substances they produce
Satisfactory response
Yes No Question 3b: All food handlers should wash and dry their hands according to the correct procedure. Explain the five steps of effective handwashing.
Step 1 Step 2 Step 3 Step 4 Step 5 Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes No No No No No Question 3c: Fill in the blanks to complete the following sentences:
equipment spoilage internal contaminant
cooked contaminated handled 5C
hands stored protein 60C
damaged cleanliness Visual inspection
1. Food is __________ or not fit for consumption when polluted by a physical, chemical, or microbiological __________.
2. Thoroughly washing __________ and sanitising the food handling __________ are two of the best ways to prevent bacterial contamination.
3. Perishable products have a high __________ content and are more susceptible to __________.
4. All foods should be __________ properly to recommended __________l temperatures.
5. To avoid raw foods from cross-contaminating ready-to-eat foods, food must be __________ and __________ correctly.
6. Hot food should be stored or held at __________ or above, while cold food should always be stored below __________.
7. __________ __________ is the most effective method for verifying the __________ of the equipment. It provides clear information on whether the appliance is free of soil and food debris. It also makes us aware if the equipment is worn out or __________. Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes 7. Yes No No No No No No No Question 3d: Concerning the routine cleaning of equipment, list the proper ways of cleaning the below items.
Equipment Effective cleaning
1. Fixed items 2. Wood 3. Plastic 4. China 5. Stainless Steel 6. Marble 7. Sieves, conical strainers, mincers and graters 8. Vitreous enamel Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes 7. Yes 8. Yes No No No No No No No No Question 4a: List at least three safe handling guidelines for the following kitchen equipment.
Equipment Safety Guidelines
1. Blender 2. Deep fryer 3. Food processor 4. Grater 5. Cryovac machine 6. Knives and knife sharpening equipment 7. Mandoline Slicer 8. Microwave 9. Oven and Salamander 10. Peeler 11. Planetary Mixer 12. Slicing machine / Meat slicer 13. Stovetop Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes 7. Yes 8. Yes 9. Yes 10. Yes 11. Yes 12. Yes 13. Yes No No No No No No No No No No No No No Question 4b: List ten points to follow when assembling and operating equipment safely. Satisfactory response
Yes No Question 4c: Regarding the safe assembly of mixers and food slicers commonly used in a kitchen, fill in the blanks to complete the sentences.
45 45 zero
firmly holder bowl
1. Assembling the mixer: The mixing ______ must be placed on the stand and _______ positioned. The speed must be set at _________ before starting.
2. Assembling the food slicer: The food slicer needs to be kept on a _______ surface at approximately ________ angle. The safety food _______ needs to be slid on the arm of the food guide. Satisfactory response
1. Yes 2. Yes No No Question 5a: Identify the following cuts of vegetables and add a description and purpose.
Image Name of cut Description Purpose
1. 2. 3. 4. 5. 6. 7. 8. Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes 7. Yes 8. Yes No No No No No No No No Question 5b: Regarding the correct use of knives, arrange the following statements in the correct order.
Using knife correctly Correct order
a. With a rocking motion, keeping the tip of the knife on the chopping board, slice down through the food at regular intervals. b. To do this safely, curl fingers in and use fingertips to grasp and move the item. c. Use other hands to feed the item towards the knife. d. If using a chefs knife, hold the knife properly, grasp the handle with three fingers, and put your forefinger and thumb on opposite sides of the blade (pinch grip). e. To prepare food correctly, start with a sharp knife. f. There should be no starting or stopping but one continual motion. Satisfactory response
Yes No Question 5c: Fill in the blanks to complete the following sentences:
dangerous relaxed safe
heel chefs knife thumb
1. 2. 3.
1. The correct way to grip a knife from the above three images is number __________
2. The best all-around cutting tool in the kitchen is the __________.
3. A knife handled correctly is a __________, efficient and effective preparation tool. In contrast, a knife handled incorrectly can be __________ to the user and damage the prepared food.
4. There must be plenty of room for the __________ and all fingers to grasp the handle firmly where the blade's __________ meets the board.
5. The grip on the knife must be firm but __________. Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes No No No No No Question 5c: Fill in the blanks to complete the following sentences:
Cleaning Agents Description Use
1. 2. 3. 4. Sanitising Agents Description Use
5. 6. Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes No No No No No No Question 6b: Using the numbers, arrange the steps used to safely clean the kitchen equipment and premises.
Steps Correct order
1. Sanitise all areas with sanitiser spray and leave to air dry. 2. Empty reach-in coolers and wash and sanitise them 3. Clean sinks and faucets 4. Clean the ovens. Be sure to follow the manufacturer's instructions. 5. Oil cast iron cookware 6. Clean freezers 7. Empty and sanitise the ice machine 8. Wash walls and ceilings 9. Wipe down the dry storage area 10. Wash behind the hotline (oven, stove, fryers) to reduce grease build-up, a major fire hazard. Satisfactory response
Yes No Question 6c: What are the three basic steps of cleaning the work area in a kitchen? What is the difference between cleaning and sanitising? (30-50 words) Satisfactory response
Yes No Question 7a: List six ways to use water efficiently in a commercial kitchen. Satisfactory response
Yes No Question 7b: List 6 ways to use energy efficiently in a commercial kitchen. Satisfactory response
Yes No Question 7c: What are the three ways we can improve environmental practices and reduce the negative environmental impact of any business? Satisfactory response
Yes No Question 7d: In regard to the above three ways to improve environmental practices and reduce the negative environmental impact of any business, list five considerations when disposing of waste. Satisfactory response
Yes No Question 7e: From the point of view of a food service establishment, what are some ways to reduce the negative impact of the business on the environment? Give any seven (7) ways. Satisfactory response
Yes No Question 8a. List the benefits of maintaining equipment. Any five points. Satisfactory response
Yes No Question 8b. List at least three best practices for maintaining the following equipment:
Equipment Best practices for maintaining the following equipment
1. Deep Fryers 2. Dishwashers 3. Fridge and freezer 4. Knife 5. Utensils Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes No No No No No Question 8c. Write down any four (4) minor adjustments that can be made to equipment. Satisfactory response
Yes No Question 9. Who do you report to if there is any unsafe or faulty equipment in the kitchen? List eight (8) possible equipment faults that must be reported. Satisfactory response
Yes No Question 10a: Identify the following pieces of kitchen equipment below and write their uses:
Blender Garlic press Meat cleaver Rolling pin
Can opener Grater Mixer Spatula
Corkscrew Ladle Mixing bowl Strainer
Colander Measuring cup Potato masher Tongs
Frying pan Measuring spoons Roasting pan Whisk
Equipment Use Equipment Use
a. k. b. l. c. m. d. n. e. o. f. p. g. q. h. r. i. s. j. t. Satisfactory response
Yes No Question 10b: What are the different types of food preparation equipment? Give any five (5) examples for each type of equipment. Satisfactory response
Yes No Question 10c: Select the correct tools below to measure the following ingredients.
Measuring cups / Measuring spoons / Measuring jugs / Digital Weighing Scales
Ingredients Tools
1. Rice 2. Salt 3. Oil 4. Cottage cheese 5. Grated cheddar cheese Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes No No No No No Question 11a: Which kitchen equipment can be used for the following tasks?
Mis en place task Equipment to use
Dicing a tomato Peeling an apple Securing meat for carving Spreading icing on a cake Sauting prawns Poaching eggs Mixing a batter Crumbing chicken Grating cheese Slicing carrots Roasting vegetables and meat Deep frying onion rings in tempura batter Satisfactory response
Yes No Question 11b: Write down any five (5) do's and don'ts to safely handle electrical equipment in the kitchen.
Do's Don'ts
Satisfactory response
Yes No Question 11c: Match the correct knife to an appropriate application.
TOOL ANSWER
Tool number APPLICATION
1. Bread knife Turning and carving
2. Chef's knife (French knife) Large, heavy knife for chopping through bones
3. Paring knife Larger cuts, slicing, dicing and chopping
4. Turning knife Serrated edge for slicing bread or tomatoes
5. Boning knife Removing the meat and skin from fish
6. Filleting knife Large flat knife for spreading butter, creams, and icings on cakes.
7. Cleaver Trimming, turning and peeling
8. Palette knife Trimming and boning
Satisfactory response
Yes No
Unit Assessment Result Sheet (UARS)Outcome of Unit Assessment Task (UAT) First attempt:
Outcome (please make sure to tick the correct checkbox):
Satisfactory (S) or Not Satisfactory (NS) Date: _______(day)/ _______(month)/ ____________(year)
Second attempt:
Outcome (please make sure to tick the correct checkbox):
Satisfactory (S) or Not Satisfactory (NS) Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student First attempt:
Second attempt:
Student Declaration I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources.
I have kept a copy of all relevant notes and reference material that I used as part of my submission.
I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own.
I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.
All appeal options have been explained to me.
Student Signature Date Trainer/Assessor Name Trainer/Assessor Declaration I hold:
Vocational competencies at least to the level being delivered
Current relevant industry skills
Current knowledge and skills in VET, and undertake
Ongoing professional development in VET
I declare that I have conducted an assessment of this candidates submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate.
Trainer/Assessor Signature Date Office Use Only Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date)
by (insert Name) __________________________________
UAT 2 Unit Practical DemonstrationPre-assessment checklistPurpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.
Information for students
Please make sure you have completed the necessary prior learning before attempting this assessment.
Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
Please make sure you understand what evidence is required to be collected and how.
Please make sure you know your rights and the complaints and appeal process.
Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
Due date of this assessment task is according to your timetable.
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
Request for an extension to submit your assessment work must be made before the due date of this assessment task.
Reasonable adjustments
If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.
Student declaration
I confirm that the Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.
Student signature Date
508077470 Assessment task instructions
Assessment type:
Unit Practical Demonstration
Instructions provided to the student:
Assessment task description:
This is the second (2) unit assessment task that student has to successfully complete to be deemed competent in this unit of competency.
The student is required to complete one activity.
Activity 1: Use food preparation equipment
The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task.Applicable conditions:
All activities are timed.
The student must complete the task independently.
No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
Trainer /Assessor must assess students practical skills, technique, and knowledge as he/she completes this assessment task.
The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.Resubmissions and reattempts:
Where a students performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions.
Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
For more information, please refer to the RTO Student Handbook.
Location:
This assessment task may be completed in (tick the relevant box):
Learning Management System Classroom
Simulated learning environment Workplace
Other: ____________________________________
Purpose of the assessment:
Purpose of this Unit Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit.
General Instructions for attempting the Unit Practical Demonstration:
Student must complete all the activities of this assessment task.
Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
The student must complete all the provided templates (if any).
Resources required to complete the assessment task:
Computer
Internet
MS Word
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace; or
a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial grade work benches (1.5 m per person)
sink
food processor
grill
cryovac machine
refrigeration unit with shelving
slicing machine
storage facilities
small equipment:
assorted pots and pans
blender
can opener
containers for hot and cold food
colander
cutting boards
grater
knife sharpening equipment:
sharpening steel
sharpening stone
knives:
chef's knife
filleting knife
palette knife
utility knife
vegetable knife
mandolin
mouli
planetary mixer
scales
small utensils:
peelers, corers and slicers
tongs
whisk
stainless steel bowls
thermometer
food safe gloves
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and soap for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
mise en place lists and standard recipes
organisational food safety plan
safety data sheets (SDS) for cleaning agents and chemicals
variety of commercial ingredients used to demonstrate use of equipment specified in the Performance Evidence.
Scenario:
Feast of Flavours story
Feast of Flavours was begun when 3 school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After 3 years and innumerable ups and downs, Feast of Flavours was born.
Objective
The objective of a Feast of Flavours is to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the flavours of the world and a variety of unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours.
Menu options
The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design. The menu has been fashioned by a Michelin 3-star chef and their team, including world-class chefs from across the world.
At Feast of Flavours, you can also find cocktails and beverages curated to give a unique experience with each slow slip.
A complete list of the menu options can be located at the Feast of Flavours simulated website.
Meetings & Events
Feast of Flavours is acknowledged as an industry leader delivering the best food service to its customers. The restaurant is also equipped to handle private or corporate events including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event.
Family Table seats 10 guests
Community Table seats up to 15-20 guests
Private Dining Room seats up to 25-30 guests
The restaurant is determined to cater for any customer within 2 minutes of their arrival and serve delicious food and drinks within 15 minutes of the order.
Feast of Flavours has 15 staff on Friday and Saturday, including 4 chefs, 3 Bar attendants, 3 support staff /kitchen hands, and 5 waitresses.
With the arrival of the Footy season, the customer inflow has increased and created a busy environment.
Assume that you are working as a junior cook in Feast of Flavours and you are responsible for to safely use commercial kitchen equipment to prepare a range of different food types.
You are required to read and understand the given scenarios and policies and procedures to complete the activities below.
Simulated Business Website
The assessment tasks provided below use a simulated business website named Feast of Flavours. To access the website, you need to log in by using the below-provided link:
http://feastofflavours.vetadvisorygroup.com/Trainer notes: (The trainer will provide the login details to the students to access the website)
Login details to access the Feast of Flavours website are as follow:
Username: FeastRTOPassword: Feast123
Trainer notes: (The trainer will also provide the simulated business website information document to students to assist them in accessing the website)
Step 1: Navigate to the website and click Login.
Step 2: Enter the username and password provided by your trainer.
Your trainer will also provide you with the simulated business website information document that will help you to navigate through the website.
You need to refer to the following documents to complete the provided activities:
Food safety program
Stock control and purchasing policy and procedure
Guidelines relating to food disposal, storage and presentation requirements (refer to the food safety program)
Safety data sheets (SDS) for cleaning agents and chemicals (Students can use the safety data sheets provided on the website or use the safety data sheets used by the RTO
Equipment manufacturer instructions (Refer to website or use the manufacturer instructions provided by the RTO)
Recipe book (attached as the additional document)
Activity 1: Use food preparation equipment
Your task Purpose
For this activity, you will be required to prepare, produce, decorate, and present three varied dishes, two portions each, for assessment. You will also prepare and produce basic and precision cuts of vegetables.
Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements
Recipes are in the recipe booklet.
Tasks to be performed
Task and dishes to be completed and produced:
Task 1 Cuts of vegetables
Brunoise
Chiffonnade
Concasse
Jardinire
Julienne
Macdoine
Mirepoix
Paysanne
Task 2 -Cook dishes
Recipe 2 Sous vide fillet steak with fries and salad
Recipe 3 Chocolate cake
Recipe 4 Ham and Egg sandwich
Throughout this activity, complete the following tasks:
Calculate ingredient amounts required from the recipe book.
Identify and gather required knives and other equipment.
Check the cleanliness of equipment before assembling them safely and hygienically.
Prepare the ingredients using suitable knives and other equipment.
Practise and produce basic and precision cuts of vegetables, as mentioned above.
Cook and present dishes as per relevant cookery methods stated in the recipe.
Maintain equipment condition and cleanliness using appropriate cleaning agents, using resources efficiently to reduce negative environmental impact.
Identify and report any unsafe or faulty equipment to the trainer.
Use energy, water, and other resources efficiently to reduce negative environmental impacts.
Evaluate and adjust the presentation as per the trainer's feedback
Serve two portions of each prepared dish within provided timelines
You will be required to complete and/or attach.
Once the product is ready, you will present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainer's suggestions.
Once the trainer approves the presentation, you must serve a portion of the product to the trainer.
When submitting the completed assessment, the students must take a photo of the finished dishes and submit it in the provided template and also complete the Template: Table of ingredients for recipe adjusted(calculations)
Timeframe Your trainer will give you 4 hours to complete this activity. You may ask for additional time if required.
Template: Table of ingredients for recipe adjusted(calculations)
1 Kg = 1000 grams
1 Litre = 1000 millilitres
1 Gram = 0.001 kg
1 ml = 0.001 L
Ingredient Unit Weight PCS New amount(ltr/kg) New amount (Ml/grams)
Template: Evidence of the finished dish
Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
PRODUCE CHEESE DISHES
Please comment on Recipe 1
Cuts of vegetables Recipe 2
Sous vide fillet steak with fries and salad Recipe 3
Chocolate cake Recipe 4
Ham and Egg sandwich Trainer/ Assessor Comments
1. Ingredients 1.1 Collected ingredients from store and cooler as per the recipe card
1.2 Checked quality and freshness of ingredients
1.3 Correctly weighed and measured ingredients as per the standard recipe Yes
No Yes
No Yes
No Yes
No 2. Mise en Place 2.1 Student made checked basic and precision cuts on fruit and vegetables
brunoise
chiffonnade
concasse
jardinire
julienne
macdoine
mirepoix
paysanne brunoise
chiffonnade
concasse
jardinire
julienne
macdoine
mirepoix
paysanne brunoise
chiffonnade
concasse
jardinire
julienne
macdoine
mirepoix
paysanne brunoise
chiffonnade
concasse
jardinire
julienne
macdoine
mirepoix
paysanne 3. Equipment 3.1 Student used checked knives and knife sharpening equipment for food preparation
chefs knife
filleting knife
palette knife
utility knife
vegetable knife
sharpening steels and stones chefs knife
filleting knife
palette knife
utility knife
vegetable knife
sharpening steels and stones chefs knife
filleting knife
palette knife
utility knife
vegetable knife
sharpening steels and stones chefs knife
filleting knife
palette knife
utility knife
vegetable knife
sharpening steels and stones 3.2 Student selected used checked fixed and hand-held commercial equipment
blender
deep fryer
food processor
grater
cryovac machine
mandolin slicer
measures
microwave
mouli
oven
peeler, corer, slicer
planetary mixer
salamander
scales
slicing machine
stove top
thermometer
water bath
whisk blender
deep fryer
food processor
grater
cryovac machine
mandolin slicer
measures
microwave
mouli
oven
peeler, corer, slicer
planetary mixer
salamander
scales
slicing machine
stove top
thermometer
water bath
whisk blender
deep fryer
food processor
grater
cryovac machine
mandolin slicer
measures
microwave
mouli
oven
peeler, corer, slicer
planetary mixer
salamander
scales
slicing machine
stove top
thermometer
water bath
whisk blender
deep fryer
food processor
grater
cryovac machine
mandolin slicer
measures
microwave
mouli
oven
peeler, corer, slicer
planetary mixer
salamander
scales
slicing machine
stove top
thermometer
water bath
whisk 4. Benchwork 4.1 Clear of clutter
4.2 Avoiding cross-contamination
4.3 Maintaining the condition of equipment and making minor adjustments if required Yes
No Yes
No Yes
No Yes
No 5. Workflow 5.1 Logical
5.2 Sequential
5.3 Timing Yes
No Yes
No Yes
No Yes
No 6. Safety 6.1 Bench is stable
6.2 Stoves have guards
6.3 Assembled and used various tools and equipment safely as per the manufacturer's instructions.
6.4 Wearing complete uniform with safety shoes, apron and cap.
6.5 Demonstrating proper lifting techniques
6.6 Demonstrating proper safe handling and usage of knives and other equipment.
6.7 Following food safety practices when assembling and using equipment. Yes
No Yes
No Yes
No Yes
No 7. Hygiene 7.1 Personal hygiene is always maintained
7.2 Uniform is clean and well presented
7.3 Assemble and use equipment hygienically Yes
No Yes
No Yes
No Yes
No 8. Preparation Technique 8.1 Accessed recipe and understood food preparation requirements.
8.2 Checked equipment for cleanliness and availability before use.
8.3 Weighed and measured ingredients for two portions as per the recipe
8.4 Cleaned and cut ingredients for two portions as per quality standards
8.5 Used energy, water and other resources efficiently all though the task. Yes
No Yes
No Yes
No Yes
No 9.Cooking Technique 9.1 Cooking
9.1.1 The student used the correct cooking method and technique for relevant ingredients
9.1.2 Cooked ingredients to recommended internal temperature. Yes
No Yes
No Yes
No Yes
No 9.2 Quality Control
9.2.1 Checked taste, texture, and temperature of dish as per quality standards
9.2.2 Portioned correctly as per standard recipe Yes
No Yes
No Yes
No Yes
No 10. Presenting 10.1 Presented the dish attractively using creativity Yes
No Yes
No Yes
No Yes
No 11.Finished Product 11.1 Saleable product
11.2 Adjusted final presentation (as per trainer feedback)
11.3 Quality & taste approved by the trainer
11.4 Temperature as per recipe
11.5 Completing food preparation tasks within timing as per recipe Yes
No Yes
No Yes
No Yes
No 12. Cleaning 12.1 Cleaned the workstation using appropriate cleaning agents as per organisational policy.
12.2 Maintained equipment cleanliness using appropriate cleaning agents.
12.3 Identifying and reporting on unsafe or faulty equipment. Yes
No Yes
No Yes
No Yes
No Unit Assessment Result Sheet (UARS)Outcome of Unit Assessment Task (UAT) First attempt:
Outcome (please make sure to tick the correct checkbox):
Satisfactory (S) or Not Satisfactory (NS) Date: _______(day)/ _______(month)/ ____________(year)
Second attempt:
Outcome (please make sure to tick the correct checkbox):
Satisfactory (S) or Not Satisfactory (NS) Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student First attempt:
Second attempt:
Student Declaration I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources.
I have kept a copy of all relevant notes and reference material that I used as part of my submission.
I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own.
I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.
All appeal options have been explained to me.
Student Signature Date Trainer/Assessor Name Trainer/Assessor Declaration I hold:
Vocational competencies at least to the level being delivered
Current relevant industry skills
Current knowledge and skills in VET, and undertake
Ongoing professional development in VET
I declare that I have conducted an assessment of this candidates submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate.
Trainer/Assessor Signature Date Office Use Only Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date)
by (insert Name) __________________________________
right79819500018573755257800Learner guide
SITHKOP009
Clean kitchen premises and equipment
00Learner guide
SITHKOP009
Clean kitchen premises and equipment
-67627582010250-971550-94297500
Version Control
Unit code Document version Release date Comments/actions
SITHKOP009 1.0
PROOFREAD NOVEMBER 2022 First draft
Table of Contents
TOC o "1-3" h z u Introduction PAGEREF _Toc120998566 h 4Overview PAGEREF _Toc120998567 h 5Chapter 1: Clean and sanitise kitchen equipment. PAGEREF _Toc120998568 h 61.1 Select and prepare cleaning agents and chemicals and personal protective equipment according to cleaning schedule and product instructions. (KE 1, 2, 3, 6, 11.1) PAGEREF _Toc120998569 h 71.2 Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers. (KE 7.2) PAGEREF _Toc120998570 h 221.3 Store clean equipment in designated place. PAGEREF _Toc120998571 h 33 PAGEREF _Toc120998572 h 36Self Assessment PAGEREF _Toc120998573 h 36Chapter 2: Clean service-ware and utensils. PAGEREF _Toc120998574 h 372.1 Sort service-ware and utensils and load dishwasher with appropriate items. (KE 7.2) PAGEREF _Toc120998575 h 372.2 Hand wash any items not appropriate for dishwasher. (KE 7.2) PAGEREF _Toc120998576 h 412.3 Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor. (KE 10.1) PAGEREF _Toc120998577 h 442.4 Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period. PAGEREF _Toc120998578 h 48 PAGEREF _Toc120998579 h 52Self Assessment PAGEREF _Toc120998580 h 52Chapter 3: Clean and sanitise kitchen premises. PAGEREF _Toc120998581 h 533.1 Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers. (KE 7.1, 11.1, 11.4) PAGEREF _Toc120998582 h 543.2 Clean areas of any animal and pest waste and report incidents of infestation. (KE 10.3.4, 11.3) PAGEREF _Toc120998583 h 643.3 Follow safety procedures in the event of a chemical accident. PAGEREF _Toc120998584 h 693.4 Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks. PAGEREF _Toc120998585 h 72 PAGEREF _Toc120998586 h 80Self Assessment PAGEREF _Toc120998587 h 80Chapter 4: Work safely and reduce negative environmental impacts. PAGEREF _Toc120998588 h 814.1 Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions. (KE 3, 4, 5) PAGEREF _Toc120998589 h 814.2 Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises. (KE 4, 8, 9) PAGEREF _Toc120998590 h 934.3 Reduce negative environmental impacts through efficient use of energy, water and other resources. PAGEREF _Toc120998591 h 1024.4 Sort organic kitchen waste from recyclables and dispose of them in designated recycling bins. (KE 10.2, 10.4, 11.3) PAGEREF _Toc120998592 h 1074.5 Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts. (KE 10.3) PAGEREF _Toc120998593 h 111 PAGEREF _Toc120998594 h 116Self Assessment PAGEREF _Toc120998595 h 116Bibliography PAGEREF _Toc120998596 h 117
IntroductionThis unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, 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 unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.
The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
All this information will be covered in four chapters:
OverviewIn the hospitality industry, it is important to keep food safe to eat to avoid diners suffering any health issues. The main way to do this is to maintain high standards of cleanliness. This includes:
all areas where food is received, prepared, stored and served
all the equipment used to prepare and serve food.
The kitchen and equipment quickly get dirty through normal use. Germs in a dirty kitchen spread, and the food is not safe to eat. Also, first impressions are very important in the hospitality industry. If items such as cutlery are not clean, guests will see this immediately and not want to stay or recommend the business to others.
The government has laws that businesses and food handlers must follow. One law is called the Food Act. It sets minimum standards for cleanliness of food storage, preparation and service areas and hygienic food handling practices.
This unit will guide cooks to select and prepare appropriate cleaning agents and chemicals according to the cleaning schedule to clean and sanitise kitchen equipment to ensure food safety. It will also explain the best practices for storing those clean equipment in the designated place.
The learner guide will discuss sorting service ware and utensils and cleaning them in a dishwasher or handwashing as appropriate for the item. It will discuss best practices for disposing of broken or chipped service ware while reporting to the supervisor and explain ways to ensure sufficient supplies of clean, undamaged crockery throughout the service period.
The learner guide explains cleaning and sanitising kitchen surfaces, food preparation and storage areas according to the cleaning schedule ensuring food safety. It discusses cleaning areas of animal and pest waste and the correct reporting procedure for such incidents, as well as safety procedures in case of a chemical accident like spills, sorting and disposing kitchen waste, and avoiding cross-contamination with food stocks.
In the last chapter, the learner guide explains the safe use of cleaning agents and chemicals and, according to manufacturer instructions, using appropriate PPE or personal protective equipment and safe manual handling techniques. It also shows ways to reduce negative environmental impacts by efficiently using energy, water and other resources. It gives advice on sorting kitchen waste into organic waste and recyclables and disposing of them correctly in designated bins and also details the safe and correct disposal of hazardous waste, minimising negative environmental impacts.
Chapter 1: Clean and sanitise kitchen equipment.This chapter will discuss the following points in detail:
A clean and sanitised commercial kitchen is essential for health and safety reasons. Commercial cleaning does not have to be particularly difficult or time-consuming with regular maintenance. Commercial and residential ovens should be cleaned regularly to help maintain them free of grease and odour. Given their larger size and more frequent use than household ovens, this is especially true of commercial ovens. Regular cleaning drastically reduces the time needed to clean an oven compared to only cleaning it when hard-to-remove grease and baked-on stains become an issue.
The best approach to professionally cleaning a commercial kitchen is to divide the job into smaller tasks. Following are some instructions on professionally cleaning hard surfaces, non-carpeted floors, and bins.
1.1 Select and prepare cleaning agents and chemicals and personal protective equipment according to cleaning schedule and product instructions. (KE 1, 2, 3, 6, 11.1)One of the biggest challenges of running a busy restaurant is keeping the kitchen clean. With many activities happening all the time, from grease flying out of the fryer to parsley ground into the cutting boards to out of date items being found in the back of the reach-in cooler, regular cleaning can seem overwhelming if a system is not in place.
It is vital in the commercial kitchen and hospitality industry to use chemicals to maintain safe and hygienic environments. These cleaning agents and chemicals are essential to remove fats, oils, proteins and dirt, quickly break down soils, improve productivity and sanitise. To protect cleaners, workplaces, and the environment, commercial cleaning solutions are frequently highly concentrated and necessitate careful handling and storage, especially if they are Dangerous or Hazardous.
Cleaning products are categorised into different classes depending on ingredients and the safety precautions required. These classes are Hazardous, Non-Hazardous, Dangerous and Non-Dangerous, with products labelled as Hazardous and Dangerous needing particular care to ensure safety. Some products can be classified as Scheduled Poisons; like Hazardous and Dangerous products, these products must be managed carefully with personal protective gear worn when in use. They must be stored in a secure, locked storeroom, away from children and unauthorised personnel.
Hygiene and Cross-contamination issues for kitchens:
On an annual basis, foodborne illnesses cause large numbers of hospitalisations and, in some cases, deaths. Most of those affected are elderly, pregnant, or under five years old.
The cause is often carelessness with regard to hygiene and cleanliness in the kitchen, which causes cross-contamination and foodborne illnesses.
Food Contamination: Food is contaminated or not fit for consumption when polluted by a physical, chemical, or microbiological contaminant. This results in three kinds of contamination:
Physical contamination: is caused when a foreign object contaminates the food. Examples include a piece of plastic, metal or glass, screws, and band-aids.
Chemical contamination: is caused when any toxic liquid contaminates food. Examples are cleaning chemicals, insecticides, and pesticides.
Biological contamination: is caused by microscopic organisms - bacteria and viruses - for example, Salmonella and E. coli.
Contaminated food is dangerous if consumed and can cause food poisoning, and serious sickness, leading to death. It can cause loss of revenue, heavy fines, reputational damage, or closure of the business. Hence, food handlers must ensure that food is always managed safely.
Cross-contamination happens when bacteria, chemicals, or items such as hair transfer into food. It is the passing of bacteria from contaminated food to uncontaminated food. Cross-contamination also occurs when pathogens are transported from any object used in the kitchen, such as dirty kitchen clothes, unclean utensils, pests, raw food storage, uncleaned equipment, and poor personal hygiene and can occur in all areas of hospitality. Some sources of cross-contamination are:
The food handler's hands or body
Unclean equipment and utensils
Unclean work surfaces
Other food or residue (especially raw food to cooked food)
Cleaning and other chemicals
Broken or chipped service ware
Importance of following kitchen cleaning regimes:
Following personal hygiene and kitchen cleaning regimes reduce cross-contamination and the chances of customers becoming ill from food prepared in the restaurant.
It also maintains standards of presentation for the establishment, as the premises feel and smell clean.
Cleaning schedules
A cleaning procedure is a set of written instructions that describes all the steps needed to keep the workplace clean. It outlines the cleaning and sanitising duties, including how frequently, how, and who should perform each duty. A cleaning schedule is a record that the cleaning tasks have been undertaken and completed. The cleaning schedule of the kitchen varies depending on the activities conducted. The factors that need to be considered while planning a cleaning schedule are:
Food service enterprises develop and use cleaning schedules as an important part of their food safety system. Staff must always follow the schedule and document the completion of cleaning tasks. A cleaning schedule helps to address the following questions:
CLEANING SCHEDULE
What? What areas and equipment do we need to clean?
What products and equipment do we use to conduct the cleaning?
How often? How often do we clean each area or item of equipment?
How? How do we safely dismantle and clean equipment and premises? How and to what standard do we clean areas and equipment?
Do we use neutral detergents for visible cleanliness or sanitisers for bacterial cleanliness?
When? When is the best time to clean the areas or items? At the end of the shift? During shift?
Who? Who is responsible for doing the cleaning? Who is responsible for monitoring the cleaning?
The only way to achieve a clean kitchen that meets expectations is to create and post a clearly defined cleaning list as below. A restaurant or catering operation needs a definite commercial kitchen cleaning schedule that details everything expected to be cleaned and when to be cleaned (daily, weekly, monthly, or yearly)
Example of a Cleaning Schedule for the Feast of Flavours restaurant, Melbourne:
Cleaning Schedule - Feast of Flavours
Equipment or area Frequency Cleaning method Cleaning product and equipment Standard Person responsible
Wall tiles above pot sink Fortnightly Scrub the surface well and wipe clean. Rinse with hot water. Water, all-purpose cleaner, stiff brush, and soft polishing cloth No visible dirt or streaks Shift kitchen attendant
Pot sink After every service Clean with hot soapy water to remove all food particles, then sanitise. Sanitiser and hot water Sanitised to remove bacteria Shift kitchen attendant
Deep fryer Every Wednesday morning Drain old oil, hot water, and degreaser. Hot water, degreaser, and a stiff brush No visible dirt or food particles. No chemical residue. Morning grill cook
Canopy exhaust filters The first week of every month Outside contractors Steam- cleaned Free from all grease and dirt Moonshine Filters Pty. Ltd.
Some cleaning duties should be done several times daily, while others must only be done weekly or monthly. Regular kitchen cleaning is essential for food safety and can help reduce food waste, lowering overall menu costs.
Restaurant kitchen items to be cleaned throughout every cooking shift:
Restaurant kitchen items to clean after each shift (Breakfast, Lunch, Dinner):
Clean the fryers
Brush the grill
Empty sanitising buckets
Put all cleaning rags in dirty laundry
Put all aprons and chef coats in the laundry (not with cleaning rags)
Wash and sanitise all surfaces (cutting boards, reach-in, line, prep tables)
Empty steam table and clean
Wash meat and cheese slicer after each use
Wash floor mats
Sweep and mop the kitchen floor
Sweep walk-in refrigerator
Daily restaurant kitchen cleaning list:
Clean out grease traps
Change foil linings of grill, range, and flattops
Wash the can opener
Run hood filters through the dishwasher
Weekly restaurant kitchen cleaning list - each of these duties can be rotated throughout the week so that every shift gets an equal amount of side work:
Empty reach-in coolers and wash and sanitise them
Delime sinks and faucets
Clean coffee machine
Clean the ovens following the manufacturer's instructions.
Oil cast iron cookware
Use drain cleaners on floor drains
Monthly restaurant kitchen cleaning list - as with the weekly cleaning list, these monthly jobs should be scheduled throughout the month, on different shifts, so that staff share the cleaning work.
Wash behind the hotline (oven, stove, fryers) to cut down on grease build-up, which is a significant fire hazard
Clean freezers
Empty and sanitise the ice machine
Calibrate thermometers
Wash walls and ceilings
Wipe down the dry storage area
Change any pest traps
Restock first aid kit
Update MSDS or material safety data sheets, which outline how to use any chemicals safely.
Yearly restaurant kitchen cleaning/safety list there are several important duties to perform on an annual basis to ensure the kitchen is clean and safe. Most require the help of a professional. It is recommended to schedule them during slow seasons, just before the busy season starts.
Check the fire suppression system
Check the fire extinguishers
Clean the exhaust hoods twice a year. Many professional companies specialise in hood cleaning and are recommended.
Clean the pilot lights on any gas kitchen equipment
Professional cleaning is almost compulsory for commercial food service outlets at least annually for a thorough cleaning with heavy-duty equipment and cleaning agents. Along with this, regular cleaning is necessary for the benefit of the health of the workers and visitors.
Implementing these schedules will help the kitchen be safe for employees and customers, prevent food contamination and outbreaks, and help reduce food spoilage and waste.
Preparing a cleaning checklist helps get cleaning to be more organised and increases efficiency. It assists staff in avoiding redoing a particular task and missing another. The sample checklist below covers all aspects of restaurant and caf cleaning. However, it can be altered and customised according to the size of the restaurant, workforce and needs.
Example of a Cleaning Schedule Checklist of the restaurant Feast of Flavours:
Cleaning and Sanitising Agents and Chemicals:
There are thousands of wet and dry-cleaning agents and chemical cleaners available. Some can be used as general-purpose detergents, and some have specific purposes, such as stainless-steel cleaners, oven decarbonises or glass cleaners. Some cleaning agents are available in dry powder and some in liquid form.
Some chemicals are hazardous, so the chemical handler needs personal protection equipment. Such chemicals must be used per the manufacturer's directions to prevent injury and damage. Food handlers must never mix cleaning agents unless specified by the manufacturer and always use separate cleaning cloths for different tasks.
Safety information can be obtained from the label on the container, safety posters and safety data sheets (SDS) supplied by the manufacturer. It must be readily available for those who manage the chemicals. SDS includes physical data, toxicity or potential hazards, health effects, procedures for safe use, first aid, reactivity, storage, disposal, protective equipment, and spill-handling procedures
MSDS (Material Safety data sheets) or SDS (Safety data sheets)
Material Safety Data Sheets (MSDS), also known as Safety Data Sheets (SDS), provide critical information about hazardous chemicals. They include information on:
Suppliers and manufacturers of chemicals must provide these sheets. In Australia, manufacturers and import hazardous chemicals must prepare SDS following the Model Code of Practice for the Preparation of Safety Data Sheets for Hazardous Chemicals.
Workplaces must display them in prominent locations so any employee using the chemicals can access them. Staff should follow any instructions they provide.
Many different cleaning and sanitising products and chemicals are available to effectively clean commercial kitchens and equipment. These can be categorised as:
Disinfectants and deodorants are used to clean rubbish bins and areas containing unpleasant odours. These are not hazardous but should be used with care. The fumes may cause headaches.
Neutral detergents: This is the most common chemical used in the catering industry as it is the most suitable chemical for kitchen equipment that does not contain built-up or ground in dirt or grime. It is used for hand cleaning, manual dish and pot washing, and most hard surfaces, including floors and walls. This chemical is not hazardous but can dry the skin when used in high quantities.
Alkaline cleansers: Alkali cleaners are stronger than detergents used for cleaning grease, fat, and other soils from a range of surfaces in the kitchen. These are more effective in killing bacteria and other dangerous organisms. Alkali chemicals are mostly used in dishwashing machines.
Acid cleaners: Use these for brightening aluminium, cleaning drains, removing rust or descaling dishwashers, bain-marie, and stainless steel. Acid cleaners will cause burns on contact with skin and eyes; hence appropriate PPE must be worn. Acid cleaners must be used in a well-ventilated area to avoid fume hazards. Dilute acid by adding acid to the water. Never add water to the acid, as it will release dangerous chemical fumes.
Degreaser: Degreaser is a flammable cleaning agent that breaks down and dissolves grease and fat. Degreaser is used to clean grill plates, stovetops, deep-fryers, and internal oven surfaces. The fumes from this chemical are dangerous when breathed in or exposed to the skin.
Caustic/chlorine cleaners: These chemicals are used for heavy-duty cleanings, such as removing carbon build-up on grill plates, stove tops or pots with burnt bottoms and built-up grease on floors. Apply the same safety precautions as acid cleaners and degreasers.
Automatic dishwasher liquid, powder, and tablets:
A dishwasher is a mechanical device for cleaning dishware and cutlery. Unlike manual dishwashing, which relies mainly on physical scrubbing to remove soiling, an automatic dishwasher cleans by spraying hot water, typically between 45 and 75 C (110 and 170 F), at the dishes, with lower temperatures used for delicate items.
Dishwasher detergent and water are combined, and one or more spinning spray arms deliver the cleaning solution to the dishes. The rinse cycle starts when the wash cycle is complete, after which the water is emptied, and new hot water is pumped into the tub using an electromechanical solenoid. The dishes are dried using several techniques when the rinse cycle is finished, and the water is drained. Typically, water spots from hard water or other causes are reduced using a rinse-aid, a chemical that lowers the surface tension of water. Chemicals used in an automatic dishwasher are:
Wash cycle:
Automatic Liquid Detergent: Heavy Duty alkaline detergent removes soil, grease, and tannin from dishes, crockery, and cutlery in most commercial dishwashing machines.
2. Automatic Dishwashing powder: Chlorinated machine dishwashing powder with inbuilt rinse additive removes fats, lipsticks, tea and coffee stains from dishware, glasses, and cutlery. It can also be used as a pre-soak and de-stainer.
3. Automatic Dishwashing tablets: contain surfactants that counteract water hardness, break down foods containing starches and proteins, remove bleachable stains, and produce enzymes and foams.
Rinse cycle Rinse aid: A fast-drying wetting agent designed for use at low concentrations in the final rinse cycle, used in commercial dishwashing machines.
Bleach:
Bleach (sodium hypochlorite, NaOCI) is one of the food industry's most used chlorine-based chemical sanitisers. Plain bleach free from fragrances and other additives is recommended to minimise contamination or tainting from added chemicals. The contact time required may vary depending on the product used per the manufacturer's instructions but, as a general indication, is about 0-30 seconds. The temperature of the water affects the amount of bleach needed to sanitise an area effectively.
Dishwashing Liquid:
When cleaning dishes by hand, a dishwashing liquid is specially formulated to make it as quick and convenient to use as possible. It is powerful enough to remove grease and dirt from all cookware and kitchen essentials and is softer and kinder to the skin. Designed to meet the cleaning demands of commercial caterers, these washing-up liquids are available in sizes up to fifteen litres.
Floor Cleaners:
Choosing the right surface and floor cleaning products is essential for keeping every part of the venue hygienic and spotless. Floor cleaners can be used on various surfaces to deliver professional results, no matter how dirty or stained. A food-grade surface cleaner is recommended when cleaning the kitchen or other meal prep areas. Alternatively, use a heavy-duty or neutral multipurpose cleaner that can be used on floors, benches, and painted or vinyl surfaces.
Pesticides:
Insecticides for controlling insects, herbicides for controlling weeds, and rodenticides for controlling rodents are all examples of pesticides, which are compounds used to manage pests. Pesticides are poisonous and, if used irresponsibly, could harm the environment, the community, and the health of the employee applying the pesticide. For this reason, there is legislation governing the use of pesticides and precautions which should be taken to minimise exposure to these substances. Due to the potential risks involved in handling pesticides, any worker using pesticides for a pest control business in Victoria must hold a pest control licence issued by the Department of Health and Human Services. Hence, pest control for a commercial kitchen is always outsourced to an external company on contract.
Cleaning Agents for Specialised Surfaces:
Apart from the cleaning and sanitising products mentioned above, certain cleaning agents are used in a commercial kitchen to clean specialised surfaces. These may include:
Cooking Equipment Cleaners:
These cleaners are designed for specific combi ovens and other cooking machines.
Degreasers:
Powerful degreasers are useful when cleaning a commercial kitchen. The special formula works on the toughest grease and grime, ensuring the surfaces are easier to wipe clean with less time wasted. If using it in meal prep areas, remember to choose a food-safe kitchen degreaser suitable for all food contact surfaces. Benchtops, splash backs, exhaust hoods, tiles, and floors can all be cleaned using a non-hazardous degreasing solution.
Glass Cleaner:
Using a specialist glass cleaner will make an enormous difference in the appearance of shiny surfaces. Commercial glass cleaners easily remove fingerprints, smears, and stains because they are specially formulated to leave a streak-free finish. They are useful for cleaning windows and mirrors and equally efficient on other surfaces such as polished chrome, stainless steel, or glazed tiles.
Washroom and Toilet Cleaners:
Are used for professional bathroom and toilet cleaning for bathroom hygiene. They are specially formulated to remove all the dirt, grime and germs found during bathroom cleaning.
While it is essential to have the right cleaning solutions to meet different cleaning jobs, it is equally important to have the right cleaning tool so that, together with the cleaning solution, the cleaning job is done as efficiently as possible. Cleaning tools for the kitchen include:
A good chemical and sanitising solution can assist in keeping the commercial kitchen clean and healthy.
Some points for safe handling and use of chemicals:
If not sure how to use, store or prepare chemicals, always follow product or manufacturer's instructions from Safety Data Sheets (SDS) or Material Safety Data Sheets (MSDS).
Look for HAZCHEM labels on chemicals to help identify hazards.
Never mix different cleaning agents unless specified by the chemical manufacturer.
When diluting dangerous chemicals, always add cleaner to the water. Never use water when using the cleanser.
Check product instructions for the ratio of cleaner to water.
Check if using the right product for the job.
Work in a well-ventilated area. (Fumes are dangerous!)
Wear personal protective clothing or PPE.
Use separate cleaning cloths for different cleaning tasks to avoid cross-contamination and prevent adverse chemical reactions.
1.2 Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers. (KE 7.2)Clean and sanitise equipment and their surfaces using the right detergents, chemicals, water temperature (77 C), and techniques.
Cleaning and sanitising are critical parts of food safety. By law, any area where food is handled, stored, displayed or sold must be kept clean and tidy. There are two necessary steps to clean and sanitise kitchen equipment to ensure the safety of food prepared and served to customers is at its highest standard. The Australian Institute of Food Safety has published the following guidelines regarding cleaning and sanitising kitchen equipment:
Why is cleaning important?
The purpose of cleaning is to prevent the growth of bacteria on surfaces and equipment used to process, store and transport food. Cleaning discourages pest infestations too. Most pests are attracted to food scraps or crumbs in the food preparation area, so regular cleaning reduces the risk of pests and the harmful diseases they carry. Cleaning is also necessary to create a safe working environment for staff and to project the right image to customers.
What should be cleaned?
To prevent the growth of bacteria, all tools and surfaces that touch food directly must be cleaned and sanitised regularly. Additionally, all glassware, silverware, and crockery used to serve food to clients must be cleaned often. Other, less visible areas should also be regularly cleaned and sanitised. Walls, doors, and windows in the food preparation area should be cleaned frequently, along with external items such as chairs, tables and service counters.
When should it be cleaned?
Cleaning should be done as soon as possible after using equipment to prevent bacteria from multiplying. Any Items that have direct contact with food should be cleaned and sanitised after each use. This is especially important when changing from working with raw foods to cooked or ready-to-eat foods. Other items in the workplace such as floors, sinks and benches need to be cleaned regularly. The establishment's food safety program should have procedures detailing how often.
Cleaning vs sanitising
Kitchen equipment and surfaces must be cleaned and sanitised to ensure the safety of the food prepared and served to customers.
Cleaning removes visible grease, dirt and food residue from surfaces and equipment. Equipment that comes into contact with food must be cleaned first before sanitising.
Sanitising kills disease-causing bacteria or reduces them to a safe level. This can be done through heat, hot water (min 77 C), or chemical sanitisers. This is the lowest temperature required to kill most food-poisoning bacteria.
Food-grade sanitisers are safe to use on food preparation equipment. If not listed as food-grade, all equipment and utensils should be washed in clean, warm water before use.
Normally, cleaning and sanitising should be done in distinct steps. Before sanitising a surface, it must first be thoroughly cleaned because detergents and food residue renders sanitisers ineffective.
Cleaning removes food, dirt and grease from crockery, utensils, surfaces, and equipment using detergent. However, it does not kill bacteria or pathogens that cause food poisoning. To kill bacteria and ensure a clean workplace, cleaning must follow sanitising. Sanitising kills germs and bacteria and is required for all surfaces and equipment directly contacting food. Sanitising is done using steam, hot water with a temperature over 77C or a chemical sanitiser.
Steps to proper cleaning:
Scrape: Scraping is crucial as it removes all dirt, grease and food particles from the item before cleaning.
Rinse: After removing all food particles from the item, rinse it using clean hot water. Use running water if available and suitable for the item being cleaned.
Detergent: Next, clean the item using hot water and detergent. This removes any remaining grease or food particles. Be sure to clean all the grooves and crevices of the item.
Rinse again: Next, rinsing the item using hot water is essential as it removes any detergent or leftover food particles.
Sanitise: Several sanitising methods could be used, including hot water, steam or a chemical sanitiser. When using a chemical sanitiser, always read the product instructions to ensure the correct amount of time and sanitiser is used. There will also be a minimum amount of time required for the sanitiser to work successfully.
Final Rinse: Rinsing the item using running water is crucial as it removes the chemical sanitiser and prevents the risk of chemical contamination.
Dry: Always let items air-dry. Do not use tea towels or cloths to dry items, as these can carry bacteria and contaminate the item just cleaned and sanitised.
How to sanitise:
Most food poisoning bacteria are killed if exposed to chemical sanitisers, high heat, or a combination of both. Sanitising the surface reduces the number of invisible germs to safe levels on food-contact surfaces but does not kill them all. It is especially important for areas where food is prepared.
Two methods are used for sanitising:
Spray, rinse or wipe the surface or item with a food-grade chemical sanitiser
Use heat, steam, or boiling water to kill germs: When using heat, steam or boiling water, be careful to avoid burns or scalds. To sanitise the items using heat, either:
Soak items in water at 77C for 30 seconds.
Soak items in water containing bleach. The water temperature required will vary with the chlorine concentration or use foodgrade sanitiser by the manufacturer's instructions.
The table below shows the amount of bleach required and the corresponding water temperature required to make sanitising solutions.
Cleaning and sanitising kitchen equipment
Large, fixed equipment - most large, fixed equipment, such as ovens, steam kettles, and stockpots, is made of stainless steel or other food-grade metals. Mostly the manufacturer-recommended cleaning detergents are used to clean the specific equipment. On the other hand, high alkaline cleansers are used to remove the deposits from ovens and grills. Never use scouring powder or steel wool unless required, as they will create scratches.
Stovetops, deep-fryers, and inside ovens there is no need to sanitise these, as the heat they generate during the cooking process kills bacteria.
Use degreasers or alkaline cleansers to clean stovetops, deep fryers, inside ovens, and any other equipment that may become splattered with grease and fat.
Use an alkaline cleanser to remove baked-on deposits inside ovens.
Use caustic/chlorine cleaners to eliminate carbon build-up on stovetops.
Dishwashers, glasswashers, bain-marie, and steaming cabinets - use acid cleaners and neutral detergents to descale equipment such as these, which may have a build-up of limescale. Use a neutral detergent and hot water to clean the outside. The hot water and steam used in this equipment are hot enough to kill bacteria on the interior of the machine itself as well as the tools, dishes, or food residue inside it.
Grill plates and bars
Griddle plates and grill bars require cleaning after each service session so they do not rust and so that burnt food particles do not transfer to other foods. However, there is no need to sanitise them, as the heat generated during the cooking process kills bacteria.
Grill bars
Remove unwanted particles with a stiff wire brush. Dismantle the grill bars at least twice a week and clean them thoroughly with hot soapy water and a degreaser. Rinse, dry and wipe them with oil to prevent rusting.
Grill plate
While the grill plate is still hot, scrape off all food particles and oil using a flat-edged grill scraper. Use a degreaser to remove fat deposits. Rub the metal surface with a grill brick or use caustic/chlorine cleaners to remove carbon build-up. Use an alkaline cleanser to remove any baked-on deposits. Then, wash it with a neutral detergent and hot water and rinse with clean water.
When the grill plate is dry, wipe it with an oiled cloth to prevent it from rusting.
Portable equipment
This includes bowl choppers, commercial mixers, food processors, mincers, slicing machines, blenders. All their attachments must be dismantled following the manufacturer's instruction manual. Detergent specified by the manufacturer must be used to clean the equipment. The disassembled parts are washed in hot soapy water and rinsed and dried later. The water used for washing and rinsing must be at least 77 c as this is the lowest temperature that will kill most food poisoning bacteria. All other surfaces must be scrubbed with a stiff brush, detergent, and hot water. Later they are rinsed and dried with a clean cloth to prevent the risk of cross contamination.
Refer to individual manufacturer's instructions to correctly dismantle and clean the equipment.
This equipment comes into contact with food. Clean all disassembled parts with neutral detergent and hot (77 C) water, then sanitise them.
Rinse them, and then dry them.
Scrub all other surfaces with a stiff brush, detergent, and hot water.
Rinse the item and air-dry it to prevent the risk of cross-contamination.
Microwave
Food stuck inside a microwave can get very dry and crusty. Ideally, remove all spills immediately so this does not happen. If it does, follow seven simple steps to clean it:
Use a clean, damp sponge to remove crumbs and spills from the interior.
Fill a microwave-safe bowl with two cups of water and place it in the microwave. Add a half cup of lemon juice to the water if the microwave has an unpleasant odour.
Heat the water in the microwave until it boils and steams (about three minutes). Keep the bowl in the microwave for about five minutes to allow the steam to soften and loosen stuck food
Carefully remove the bowl of water and the glass tray.
Wash the tray in hot water and neutral dishwashing detergent. Place it in a safe place to dry.
Use a damp cloth to wipe the inside of the microwave. Then, put the tray back in.
Spray the outside of the oven with an all-purpose cleaner and wipe clean with a damp cloth.
Scales
Scales play a significant role in kitchens. Proper measurement of ingredients will result in a perfect dish. Hence, scales must be cleaned after each cycle to ensure precise measurement.
A small balance brush must be used to sweep any residue from the balance gently.
Moisten a thin wipe with water and sensibly clean the pan and around the scales. Later, wipe it dry.
Remove the pan to facilitate thorough cleaning.
If the scales are removed from their original place for cleaning, validate them before the next use by levelling the bubble to the centre.
Temperature probes:
A thermometer is used to measure the temperature of the food and must be accurate to +/- 1c. Before measuring the temperature of various foods, the thermometer's probe must be cleaned and sanitised because it will be introduced into the food.
Food poisoning germs may spread from one food to another if the probe is not cleansed and sanitised.
This is especially important when the thermometer measures the temperature of raw and cooked food. The thermometer probe can be cleaned and sanitised by using the following steps:
washing the probe with warm water and detergent
sanitising the probe with alcoholic swabs
allowing the probe to air
Knives:
The knives in the kitchen must be clean, sharp, and always ready for use. A high quality, sharp knife will help the chef to obtain the specific cuts. Knives must be washed carefully and individually. They must not be placed into a sink of soapy water.
Hold the knife with the blade pointed away.
Avoid any distractions while cleaning the knife.
Wipe the blade gently from the top/dull side to the sharp edge with a dishcloth.
Hold the handle and rinse the knife thoroughly under hot running water.
Wipe the knife gently from the top/dull side to the sharp edge with a dry cloth.
Put the cleaned knife back in its position for use.
Garbage bins:
Empty them, wash with a disinfectant and deodoriser, and then reline them.
Remove the bin bag from each bin.
Make sure no liquid drips onto the floor; dispose of the bin bags properly, recycling if possible.
Scrub the containers inside and outside with a non-food contact brush or scouring pad.
Rinse with water.
Empty the dirty water.
Allow the containers to air-dry.
Place new bin bags in the containers.
Place containers back into their proper locations
Cleaning crockery:
It is essential that all service ware used to serve food to customers such as crockery, cutlery, and glassware is cleaned, sanitised and kept dry. Commercial dishwashers are the most efficient way to do this, as they wash at temperatures of at least 55C for at least 60 seconds. Commercial dishwashers also rinse items thoroughly in temperatures above 77C or 55C if a chemical sanitiser is used.
Glassware should always be washed separately from other items, preferably in a glasswasher.
Once equipment and utensils have been thoroughly cleaned and sanitised, storing them as quickly as possible is essential to prevent re-contamination. Sanitised items should not be allowed to come in contact with dirty items or food. Using clean hands, store items in a clean area, away from any sources of contamination. Be sure to dispose of any cracked or chipped items. Damaged items such as crockery can harbour elevated levels of bacteria.
Cleaning and maintaining equipment is vitally important to the kitchen. If equipment is not kept clean and in good working order, the kitchen will not be able to produce the appropriate standard of product. Food processing equipment is susceptible to contamination by salmonella, staphylococcus, and other potentially fatal contaminants, which are likely to create food safety problems. The most significant aspect of the food industry is meeting all hygiene and food safety standards. To ensure this, all kitchen equipment used for food preparation, storage and display should be washed, rinsed, and sanitised properly. Before cleaning any equipment, the staff must be fully trained on the operating, safety, and cleaning procedures. Every workplace has its standard operating procedures for these duties. Some general guidelines are:
Unplug electrical equipment from the socket before cleaning, and do not wet any electrical components.
Most kitchen appliances come with the manufacturer's cleaning instructions. Follow them in full.
Some tools and equipment are more complicated than others. Before using any equipment, ensure staff have the technical skills and training to assemble it, operate it safely, and disassemble it for cleaning.
Be vigilant around equipment with sharp edges or blades.
Always wear precise Personal Protective Equipment (PPE), including gloves, rubber apron, glasses, and face mask.
Strong chemicals are used for cleaning stoves and ovens. Hence, proper rinsing of the equipment is particularly important to get all the chemicals out of it to prevent any odour and contamination.
Always sanitise the equipment according to workplace procedures.
Do not use scouring powder or steel wool unless necessary. They create scratches, which are the perfect place for bacteria to hide. Steel wool fragments may also break off and remain in the equipment.
Ask colleagues or supervisors for guidance, support, feedback, and advice.
Attend workshops or training sessions.
Ask a more experienced colleague to demonstrate an activity if necessary.
Contract Cleaning:
Due to heavy equipment workloads and extensive kitchen usage, some establishments use the services of cleaning contractors. How often a contractor conducts these cleaning tasks varies from one organisation to another. For example, a fish and chip takeaway gets its exhaust filters and deep fryer cleaned more often than a small caf does.
Deep fryers Canopy exhaust filters Floors
Contractors filter the oil, clean the vats, and replace the cooking medium. Contractors take out greasy filters and replace them with clean ones. Contractors with specialised steam cleaning and de-greasing equipment may give floors a thorough strip and clean
1.3 Store clean equipment in designated place.Employees failing to put equipment back where it belongs can cause frustration in the workplace, so it is necessary to store cleaned equipment and cleaning products in their designated places.
Do not touch washed and sanitised items with dirty hands or dirty clothes. Store clean, dry kitchen equipment properly. Every workplace follows procedures, but following are some of the most common guidelines for storing cleaned equipment in their designated places:
1. Take the general appearance of the kitchen into account it should be clean and well organised.
2. Make sure each piece of equipment is cleaned and dry before storing it to protect against vermin and other sources of contamination.
3. Store knives in a knife block or magnetic strip rather than loose in a drawer.
4. Store cutting boards vertically in a rack.
5. Cups, bowls, and glasses shall be inverted for storage.
6. When not stored in closed cupboards or lockers, utensils and containers shall be covered or inverted whenever practicable.
7. Utensils should be stored on the bottom shelves of open cabinets below the top working level.
8. Racks, trays and shelves shall be made of imperious, corrosive-resistant materials, non-toxic, smooth, durable, and resistant to chipping.
9. Drawers should be made of the same materials and kept clean. Full-lined drawers are not acceptable, but the use of clean and removable towels for lining drawers is acceptable
10. Do not place items or equipment on the floor or near doorways.
11. Wrap the cord around electrical equipment before storing it.
12. Ensure the storage area is always clean, dry, orderly, well-ventilated, and out of direct sunlight.
08572500Self AssessmentQuestion 1: What is contamination? Explain the three types.
Answer:
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Question 2: Explain the difference between cleaning and sanitising.
Answer:
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Question 3: List some points to consider when storing clean equipment.
Answer:
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Chapter 2: Clean service-ware and utensils.This chapter will discuss the following points in detail:
2.1 Sort service-ware and utensils and load dishwasher with appropriate items. (KE 7.2)It is essential to continuously clean equipment, service ware and utensils after each use to support cooking and wait staff. Service ware and equipment which need to be cleaned continuously are:
Some items are placed in a dishwasher or glasswasher, such as dishes, cutlery, crockery, pots, and pans. Others are required to be cleaned by pressurised steam and water cleaner (to rinse stains and marks off cooking equipment, especially when hand scrubbing does not work, it is not possible to reach the problem area, or it takes too long) or mostly by hand, such as chopping boards, knives, piping bags, pots, pans, and graters.
Commercial dishwashers
Food service businesses may wash and sanitise using a commercial dishwasher or glasswasher. The Australian standard recommends using dishwashers and glasswashers which meet the following criteria:
are capable of washing and rinsing in one continuous operation
when used for sanitising:
do not contain brushes
only operate the sanitising cycle when the water is at sanitising temperature (above 80C)
the water temperature used in the sanitising rinse cycle, combined with the time that the utensils are rinsed in water at that temperature, is sufficient to ensure that the utensils are sanitised. Alternatively, a combination of time and temperature in the wash, rinse, sanitising rinse and drying cycles can also be used to ensure the utensils are sanitised.
In general, the sanitation rinse cycles of commercial dishwashers should be able to employ elevated temperatures (higher than 80C). These higher temperature programmes causes a gradual build-up of heat in sanitary-related objects. Businesses should follow the sanitising procedure that the manufacturer has recommended.
The surface temperature of items in the dishwasher can be checked using the following methods:
temperature indicator sensitive tape applied to items in the dishwasher - these tapes change colour irreversibly once exposed to certain temperatures and can be easily applied to plates or utensils
a thermometer attached to items with tape or an elastic band
a laser thermometer directed at items as soon as the dishwasher is finished and opened
Tips to maximise dishwasher efficiency
using the correct detergent/ chemical in the washer
scraping/rinsing off excess food from utensils and crockery before loading
loading the utensils and crockery to allow space around each item for water to reach their surfaces
using effective temperatures for both washing and rinsing - the longest, hottest cycle available is recommended rather than lighter cycles or economy settings
visually checking that equipment and utensils are clean and dry once the dishwasher is finished
using clean hands to unpack the items
cleaning the dishwasher regularly and repeatedly to ensure there is no build-up of food residues
maintaining and servicing the dishwasher regularly and correctly to ensure it is working properly
Items to put in a dishwasher:
Dishes, containers, crockery, and cutlery
Wash these in a dishwasher using a bleach-based alkaline cleanser to remove stains and kill bacteria. Dishwashers also use a rinse aid to complete the cycle, so all dishes and utensils come out smear free.
While most of these can go in the dishwasher, some commercial kitchens require washing certain items by hand using a neutral detergent. The food worker should check the business's procedures about what can and cannot go into the dishwasher.
Cooking utensils: The food worker can wash cooking utensils either by hand or in the dishwasher, depending on the organisation's procedures. If washing by hand, use hot water and neutral dishwashing liquid. Rinse thoroughly to remove any chemical residue. Wash and rinse using water that is at least 77 C to kill bacteria. If the water at this temperature is unavailable, use a commercial spray sanitiser. It is necessary to avoid putting wooden spoons in the dishwasher but hand wash them instead.
Glassware: The establishment may wash glassware (depending on the type) in the dishwasher or a separate glasswasher. Wash glass bowls, dishes or plates used for food in the dishwasher and dry them as soon as they come out. Take drinking glasses to the bar so staff can wash them in the glasswasher. They should not be washed in the dishwasher.
Operating the dishwasher:
Set dishwasher so the water temperature in the wash and rinse cycles reaches the required minimum of 77 C.
Sort similar items such as large plates, side plates, cups, and saucers into piles.
Load items of similar type into the correct trays. Put plates on racked trays. Place cups, small bowls, and odd-shaped items on non-racked trays.
Do not crowd the dishes. Place them so the water jets can reach all surfaces.
Before loading plates and dishes into the dishwasher, manually spray them (pre-rinse) to remove loose or sticky food.
Lay cutlery out on non-racked trays, pre-rinse, and load into the dishwasher. Alternatively, sort it into baskets, place it on non-racked trays, and load. Remember to place cutlery with handles pointing up to follow correct hygienic practices and avoid injury from knife blades and fork tines.
Slide the full racks into the dishwasher and close the lid. Some dishwashers start automatically when the lid is closed. Others require the press of a button.
A light will indicate when the cycle is completed. Take care when opening the lid as escaping steam is hot. Slide the tray out of the dishwasher. While these items are air drying, slide the next tray in.
Using the correct water temperature, cleaning chemicals, and rinse aids, dries the items. If noticing water or drip marks, wipe them with a clean tea towel or cloth.
Stack plates according to shape and place them in their correct storage location, ready for reuse.
Important: Wash hands before handling clean cutlery, crockery or glassware which has been through the dishwasher. If the food worker has been scraping food from plates and handling waste, they must always wash their hands before moving on to the next task.
One of the primary reasons appliances break down is improper use. To avoid hiring a commercial appliance repair professional, users should carefully load the appliance. The racks are made of steel wire and coated with a vinyl material that can easily get damaged when used roughly. The appliance can also stop working if overloaded.
The appliance also gets dirty like any other and should be cleaned regularly. When cleaning the utensils, ensure no foreign materials enter the pump area. Materials in the pump area tend to damage the impellers, filters, and seals, requiring an expensive repair. The food worker should listen for unusual sounds such as rattling, grinding or scraping noises when the dishwasher is running. If any unusual sounds are noticed, it is necessary to hire a dishwasher repair contractor to fix the appliance.
2.2 Hand wash any items not appropriate for dishwasher. (KE 7.2)Items that should be hand washed
Even though industrial dishwashers can delicately and successfully clean plates and other utensils, some items are more vulnerable to damage than others. Lead crystal glassware, non-stick cookware, and hand-painted ceramics are examples of items that are readily broken. Additionally, the food worker must refrain from using the dishwasher to clean plastic objects, copper cookware, cast iron utensils, hollow-handled knives, wooden cutting boards, and sharp blades.
Most service ware and cooking utensils are washed with a neutral detergent, but exceptions exist. The appropriate cleaning agent should be chosen based on the degree of soiling (is it burned or just dirty) and the material (will the chemical damage it). Several items that may not be appropriate for the dishwasher can be hand washed, such as:
Chopping boards
Always hand wash chopping boards between preparation tasks to prevent cross-contamination between different types of food, especially meat.
Scrub chopping boards in neutral detergent and hot (77 C) water. Rinse and dry.
Occasionally soak chopping boards in bleach or a sanitiser suitable for removing stains and ingrained dirt. Ensure the sanitiser is food-grade and suitable for use on chopping boards.
Knives
Never wash knives in a dishwasher. Regular exposure to strong chemicals and high temperatures damages steel blades and wooden/plastic handles, seriously reducing a knife's lifespan.
Always hand wash knives between different preparation tasks to prevent cross-contamination.
Wipe the blade after use to remove any material stuck to the blade and prevent discolouration.
Clean in neutral detergent and hot (77 C) water. Then, rinse in clean water to remove all food or detergent residue.
Carefully wipe dry with a clean cloth.
Pots, pans, and graters
Hand wash these with an all-purpose neutral detergent.
Degreasers are safe to use on stainless steel pots and pans but use them with care on aluminium as they can dull the surface.
Use acid cleaners if stainless steel items need descaling.
To remove carbon build-up and stains from severely burnt pots and pans, soak them for a few hours or use a caustic/chlorine cleaner.
Piping bags
Empty all food particles and scrub clean with neutral detergent and hot water. Rinse and dry thoroughly to prevent mould and mildew from forming.
Some piping bags can be boiled in water to ensure they are clean and safe.
Dishes
Larger facilities have big industrial dishwashing machines, but in some smaller establishments, the dishes must be washed by hand. Hand washing dishes has three parts - wash, rinse, and sanitise. To accomplish all three, the facility must have a three-compartment dishwashing sink. Dishwashing sinks are separate from hand washing sinks, and neither one should be used for any purpose other than their intended purpose.
Washing by hand
Every workplace has procedures for washing and sanitising kitchen equipment. Following are some guidelines:
1. Pre-cleanUse correct PPE rubber gloves and a rubber apron.
Scrape food and other scraps off.
Use a pressure hose to rinse off any remaining dirt.
Soak dirty cooking pans. Fill the pan with hot water and add a small amount of detergent.
Stack dishes neatly for easy reach.
Make sure the sink is clean.
Fill sink with hot water and add the correct amount of detergent.
2. Wash and rinse Wash wooden items quickly, e.g. rolling pins or wooden bowls. Do not leave them to soak and dry quickly.
Only wash one sharp knife at a time. Never put them in soapy water because they are hard to see.
Change the water often.
Rinse with clean hot water.
3. Sanitise Mix food-grade chemical sanitiser into a sink of warm water.
Soak utensils and equipment in it according to the manufacturers instructions. It does not need to be rinsed off.
4. Dry Place the items on racks to air dry.
5. Clean up Remove any food scraps from the plug hole.
Clean the sink and the area around it.
Clean and sanitise the cleaning equipment, e.g. brush, scourer or cloth. Leave them to dry.
2.3 Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor. (KE 10.1)Breakage and damage to service ware occur occasionally and is an ongoing expense for any establishment. Dealing with breakages or damage is important to avoid potential food contamination and eliminate the risk of harm to customers. Cleaning up breakages usually mean using a dustpan and brushes, brooms, and mops. It is important to remember that any item used to clear up broken crockery or glass should not be used for food preparation or cleaning tables, work surfaces or equipment. Ideally, there should be a separate set of cleaning equipment to deal with breakages.
The broken service items should be removed from the location and disposed of. The best practice is to wrap the broken pieces into several sheets of paper (such as a newspaper) and place them into a bin bag or ask for assistance from the supervisor if required to dispose of large broken or chipped service ware. The bin bag must then be placed directly into the outside waste storage area to avoid any employees or customers accidentally injuring themselves on the broken or chipped service ware.
The entire area should then be inspected to ensure no fragments remain. The area must be cleaned thoroughly to remove any small fragments that may have been missed and any food residues that may be present.
The presence of crockery in a food preparation area should be limited to those areas where plating occurs; this will limit the impact of any breakage. If breakage does occur in a food preparation area, all food preparation should stop. The broken crockery must be collected and disposed of and a thorough sweep of a wide area should be conducted to ensure no fragments remain. If there is any doubt about the safety of any food being prepared, it must be disposed of.
If breakage has occurred in the clean-up area, washroom or dishwasher, staff must isolate the area, dispose of the broken item, and thoroughly clean the area. If the breakage occurs in the dishwasher, it must be drained, cleaned, and flushed to remove any fragments. The filter in the base of a dishwasher is removed for this purpose, and the filter itself must be cleaned.
Consideration must be given to the damaged items. Any cracked chipped, or heavily scratched item should not be used to hold food or liquid. Cracks, chips, and scratches can harbour food residues and, consequently, bacteria. Chips and scratches in cups and glasses can cause injury to the user. Dispose of any item that is damaged in this way.
All losses should be reported to the supervisor so that they can replace, purchase, and maintain the required service ware in the commercial kitchen.
How and when to identify the chipped, broken, or damaged service-ware
Chipped, broken or damaged service ware can be identified at several points in the washing process.
When putting it in the dishwasher
While hand washing it
While taking it out of the dishwasher
While drying it
Monitor all items while working to ensure they are clean and damage-free. Once an item of chipped or damaged service ware is identified, the food worker must dispose of it quickly and notify their supervisor.
Remove any broken or chipped service ware from circulation immediately.
Dispose of it within the scope of responsibility and according to organisational procedures.
Some establishments ask not to dispose of the item until the damage has been reported.
The staff is responsible for always ensuring a sufficient supply of clean, undamaged crockery, cutlery, and glassware stocks during the service period to ensure no disruptions to service occur.
How to handle damaged or broken crockery
Damaged or broken crockery must be disposed of correctly.
All damaged or broken crockery must be taken out of circulation immediately and disposed of to avoid customers being served food on a cracked plate or drinks in a cracked or chipped glass.
If damaged items are not discarded, guests or staff members may cut or injure themselves.
Bacteria can survive in cracks and chips in crockery, increasing the potential risk of food poisoning.
Wrap damaged items in a paper towel or newspaper and place them in a box that jagged or sharp edges cannot penetrate. Dispose of it in a waste bin. Report the breakage to the immediate supervisor.
OR
Place damaged items in a breakage bin.
Record the breakage in the breakage book or report the breakage to the immediate supervisor.
If damaged items are not reported to the supervisor, the stock items can run out, and there may not be enough stock for the service of meals and beverages to guests. This also helps with stock control.
Report losses
The establishment needs to know when service ware is damaged or breaks so it can replace items and prevent shortages. Also, if breakage is frequent, it can implement better handling procedures to reduce costs. Breakages, chips, or cracks can be reported in several ways: in a record book, on a breakage report or by informing the manager. It depends on the organisation's procedures and the individual's scope of responsibility. It is necessary to be clear in oral and written communication when discussing and reporting the disposal of broken service ware with the relevant supervisor or employee.
Details of which item broke, where, when and how may need to be documented as in the form below. If possible, avoid placing responsibility for the breakage on one specific employee.
2.4 Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.It is the staffs responsibility to ensure sufficient sparkling, unbroken, and crockery supplies are available during the service period. Sufficient supplies can be ensured by keeping in mind the following preventative measures:
Clean the crockery after every use
Keep the dishwasher/s stacked and running
Keep stacking and unstacking the items as they are clean to be able to put on another load
Store items in their designated locations to be available to wait for staff at all times during the service period
Be prepared to hand-wash items if there is a backlog.
Handle all items from the dishwasher or sink with care as they are hot and slippery.
Pick cutlery up by the handles and cups by the bases to keep them clean and hygienic.
Check all items for cleanliness while removing them from the dishwasher and drying.
Check for hairline cracks in crockery. Cracks and crevices in dishes are ideal breeding grounds for bacteria that can contaminate food and cause illness.
Give the item a second clean or extra scrub and sanitise if dirty.
It is essential to clean equipment, service ware and utensils after each use. Some items must be cleaned continuously to keep the operation running smoothly - chopping boards, containers, cooking utensils, crockery, cutlery, dishes, glassware, graters, knives, pots, and pans. It will require the chef's and food workers organisational, teamwork, workflow, time management, and self-management skills to ensure equipment, service ware, and utensils are clean and ready to use according to the organisational and legislative requirements.
Ensuring that sufficient supplies of clean, undamaged crockery are always available during the service period requires certain skills as discussed below:
Organisational skills: Plan and efficiently sequence the stages of cleaning equipment and service ware to minimise work and maximise productivity.
Prioritise cleaning tasks.
Schedule cleaning tasks.
Sequence the stages of cleaning service ware and equipment
Take the necessary action to complete each step.
Teamwork skills:
Getting all the equipment, serviceware, and utensils clean for cooking and service requires cooperation among staff members.
Complete allocated tasks as required.
Ask questions to clarify instructions or responsibilities.
Take opportunities to help colleagues.
Communicate and listen to others to solve problems.
Contribute actively.
Cooperate with others.
Self-management skills:
The head chef runs the kitchen. However, cooks and food workers must be able to manage themselves to be punctual, productive, and quick.
Be systematic.
Use time wisely.
Seek help when difficulties arise.
Avoid distractions and concentrate on the job at hand.
Avoid procrastination and do what needs to be done when it needs to be done.
Workflow and time management skills:
08572500Self AssessmentQuestion 1: Why is it important that chipped, broken, or damaged cutlery or crockery is not used?
Answer:
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Question 2: Why is it important to report chipped, broken or damaged crockery items to the supervisor?
Answer:
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Question 3: Explain the safe procedure for disposing of chipped, broken, or damaged crockery items.
Answer:
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Chapter 3: Clean and sanitise kitchen premises.This chapter will discuss the following points in detail:
3.1 Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers. (KE 7.1, 11.1, 11.4)
Standards of presentation for the premises. (KE 11.4)
Standard 3.2.3 Food Premises and Equipment sets clear requirements for food premises fixtures, fittings and equipment to reduce the risk of food contamination. This Standard sets clear requirements for food businesses to ensure that food does not become unsafe or unsuitable. A well-designed and built food premises reduces the risk of food contamination and make the task of cleaning and future maintenance easier. All food premises must adhere to the Food Safety Standards to conduct business as a food establishment, as these Standards are enforceable under the Food Act of 1984.
Design and construction of a food business
General Requirements:
The food establishment's architecture and construction must be suitable for the functions it serves. Materials used must withstand wear and tear and cleaning chemicals, such as stainless steel for food contact surfaces. There must be adequate space for the activities on the food premises and the fixtures, fittings and equipment used. The intended activities include handling and preparing food for sale, displaying, serving, storing packaging and chemicals and access for deliveries and pick-ups such as waste. Restaurants and food establishments must:
Permit the food premises to be effectively cleaned and, if necessary, sanitised.
Be designed and constructed to exclude, where practicable, dirt, dust, fumes, smoke and other contaminants.
Not permit the entry of or harbourage for pests.
Examples of ways to do this would be installing self-closing devices on doors, air curtains, heavy fly-strips or fly screens, flashing on the base of doors and sealing around the opening where pipes pass through walls.
Water supply:
The food establishment must have sufficient potable water that is safe to consume for handwashing, cooking, adding to drinks, and cleaning. If chemical sanitisers are not used, sanitising must be performed with hot water that is 77 degrees.
Sewerage and wastewater disposal:
The food premises must have a sewage and wastewater disposal system to dispose of all the sewage and wastewater effectively. Most food preparation businesses need to have a well-maintained grease trap in place.
Storage of garbage and recyclable matter:
The food premises must provide storage facilities for garbage and recyclable matter that:
can contain the amount and kind of trash and recyclables on the property.
are able to enclose trash or recyclables to keep pests and animals out.
are designed and constructed to be easily and effectively cleaned.
Also, the business must consider the number of collections it will need, ensure to cover the containers and enclose or provide lids for them, and locate the container in an area that will deter pests.
Ventilation:
The food premises must have sufficient natural or mechanical ventilation effectively removes fumes, smoke, steam and vapours from the food premises.
Lighting:
The food premises must have sufficient lighting providing natural or artificial light for the activities conducted in the food premises. Food handlers need to easily check that areas and equipment are clean, spot any signs of pests and see the food and equipment they are handling.
Floors:
The flooring in the food establishments must be able to be thoroughly cleaned, be impervious to grease, food particles, or water, be laid out to prevent water from "ponding," and prevents pest harbourage. Additionally, floors should be level and devoid of cracks or fissures, and floor coverings should be tightly fastened to the surface below.
Walls and ceilings:
The food premises must have walls and ceilings that are:
Provided where they are necessary to protect food from contamination.
Sealed to prevent the entry of dirt, dust and pests.
Unable to absorb grease, food particles and water.
Able to be easily and effectively cleaned.
Fixtures, Fittings and Equipment
General requirements:
The fixtures, fittings and equipment must be adequate to produce safe and suitable food. They must be designed, constructed, located, and, if necessary, installed so that they:
Raise no likelihood of causing food contamination.
Can be easily and effectively cleaned.
Do not provide harbourage for pests.
The food contact surfaces must be made of material
that can be easily and effectively cleaned and sanitised.
is unable to absorb grease, food particles and water
and is made of a material that will not contaminate food.
Equipment Washing Facilities:
The food premises must have sufficient sink facilities for food preparation, washing and sanitising. Most food businesses require a food preparation sink for washing fruit and vegetables and a double sink for properly cleaning and sanitising equipment.
Hand washing facilities:
The food premises must provide hand washing facilities where food handlers can easily access them:
Within areas where food handlers work
immediately adjacent to the toilets.
Hand washing facilities must be:
Permanent fixtures
Have a supply of warm, running, clean water
A size that allows for effective handwashing
Designated for washing hands
Ensure that each hand basin is provided with soap, paper towels or other hand-drying equipment.
Bin Washing Facilities:
Businesses should also provide a bin washing area with hot and cold water draining to the sewer according to Melbourne water or relevant locations requirements.
Refrigeration:
Food businesses must provide sufficient refrigeration space for the storage of perishable foodstuffs. Refrigerators must be able to keep the food at or below 5C, and freezers must keep food frozen.
Miscellaneous
Storage Facilities:
The food establishment must have sufficient storage space for goods like chemicals, clothing, and personal possessions that could contaminate food. They need to be put in an area where they cannot contaminate food.
Toilet Facilities:
Food handlers employed by the food business must have access to sufficient restrooms on the food premises.
Cleaning Schedule:
It is imperative to clean and sanitise kitchen premises. The customers notice the cleanliness first when they enter any restaurants or eateries. A cleaning schedule must be prepared and executed regularly to ensure kitchen premises stay clean and sanitised.
A cleaning schedule is usually used in determining the following:
When and how often cleaning is done
How it is to be cleaned
Who is to do the cleaning
What chemicals and equipment are required or needed to be used when cleaning
Advice on work, health, and safety equipment to be used when using cleaning chemicals
An example of a cleaning schedule checklist is attached below.
CLEANING SCHEDULE CHECKLIST KITCHEN
Date Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week) Week 1 2 3 4 5 (circle week)
# Item M T W T F M T W T F
Students Benches and sinks Stoves Utensils, cutlery and crockery Rubbish Bins Tidy Fridge Floor Kitchen Trolley Kitchen Attendants Benches and sinks Stoves and exterior Mechanical Equipment Dishwasher Storage Shelving Walls and Cupboards up to 2100mm Fridges and cool rooms Food storage wheelie bins All Freezers (2) Monthly Monthly
Chopping Boards Storerooms Monthly Monthly
Ovens 6 Monthly 6 Monthly Rubbish Bins Hand Basin/ Paper and Soap Dispenser Floors & Grates Electrical switches, Door Handles Floor Mats Floor grates Fire Extinguishers Monthly Monthly All windows and Doors Monthly Monthly Stainless Steel Canopies Quarterly Quarterly Walls 6 Monthly 6 Monthly Fans 6 Monthly 6 Monthly Air Vents 6 Monthly 6 Monthly Lights 6 Monthly 6 Monthly Ceilings Yearly Yearly Filters Monthly Monthly
Cleaning schedules are essential guides so that nothing is missed while cleaning and sanitising the kitchen surfaces and food preparation and storage areas. The types of kitchen surfaces that may have to be cleaned are:
Cleaning and Sanitising Kitchen Surface - Floors, Shelves and Walls:
Food workers need to clean and sanitise the kitchen to ensure the safety of food prepared and served to customers. They must consult the cleaning schedule to determine the frequency of cleaning.
Planning for cleaning and sanitising
When planning a cleaning and sanitising program, remember the following points:
Start at the back and work towards the front. Start high and work down
Singleuse paper towels are better than cloths. If using cloths, they must be washed in hot water and allowed to dry after every use
Use the right size brush for each task so that it can reach all areas
Use foodgrade detergents and sanitisers. Always follow the manufacturer's instructions
"Clean as you go" to minimise the period that bacteria are not in temperature control
Keep cleaning chemicals away from food storage areas to avoid chemical hygiene in food
Disassemble equipment such as a meat slicer before starting to clean it
A dishwasher will sanitise the smallest equipment, cutlery, plates, and glasses
Air dry equipment or use clean tea towels where this is not possible
Educate staff on correct cleaning and sanitising procedures
Provide regular checks on cleaning conducted and instruct staff where required
Make sure the containers for rubbish and recycled matter are large enough for the amount of waste produced, are emptied regularly and are capable of being easily cleaned
Ensure that all equipment used for cleaning such as mops, buckets, cloths, and brooms, are kept clean.
Floors:
Cleaning and sanitising the kitchen floor is one of the most crucial tasks each night before closing the kitchen. Foot traffic, food that has fallen on the floor, and grease from the machinery all cause floors to become unclean. Although the floors are not considered a food contact surface, improper cleaning leads to bacteria growth and food build-up, which can cause foodborne illness and attract vermin. A curved skirting prevents food build-up where the floor edge meets the wall. Floors are made of non-porous surfaces such as non-slip sealed concrete, quarry, or ceramic tiles.
Staff must sweep the floor completely, getting under and behind all the machinery. The floor should be cleaned with a powerful professional cleaning solution to eliminate microorganisms. The below tips ensure proper cleaning of floors:
Make sure to display the warning signs of cleaning so that staff can know that the floor cleaning is in progress.
Sweep the floor to remove surface dirt and debris.
Fill mop bucket with hot water and the recommended dilution of floor cleaning detergent or degreaser (per the manufacturer's recommendation). Dip the mop into the solution and squeeze out the excess solution.
Swing the mop in an S pattern. Clean one section of the floor at a time, and make sure to cover all the parts of the floor.
Mop must be dipped in the solution whenever it gets dirty and rinsed with fresh solution. Repeat the process for proper cleaning.
Once the floor is cleaned of all visible dirt, the solution must be replaced with a sanitising and disinfectant solution, and the mopping process must be repeated.
Any excess moisture and puddles must be removed with a dry mop.
The mop and bucket must be rinsed in clean hot water with sanitiser.
The cleaning equipment and chemicals used must be stored appropriately.
The warning signs can be removed once the floor is dry.
Some kitchens hire contractors with specialised steam cleaning and degreasing equipment a couple of times a week to give floors a thorough strip and clean.
Shelves:
Shelves also need periodic cleaning. The frequency of cleaning depends on the accumulation of fats, grease, and other deposits. Shelves are made of non-porous food-grade plastic, stainless steel, or wire mesh. The below tips ensure proper cleaning of shelves:
Make sure to display the warning signs of cleaning so that staff can know that the floor cleaning is in progress.
Remove all the materials from the shelves and keep them in the clear areas away from the cleaning area.
Wipe the surfaces with a clean damp cloth to remove surface dirt and debris.
The detachable shelves must be washed in the pot sink using hot water and detergent.
The attached shelves must be saturated in a solution of warm water and neutral detergent or degreaser as per the manufacturer's recommendation. Allow the chemical to stay for a suitable time to break down the soil or stains.
Wipe all the surfaces with a damp cleaning cloth or sponge. Rinse the cloth or sponge in warm water as it gets dirty. Continue the process until all visible dirt has been lifted. Mesh shelves can be cleaned with a stiff long haired scrubbing brush.
Spray sanitising solution on the shelves and allow them to dry.
The cleaning equipment and chemicals used must be stored appropriately.
The warning signs can be removed once the shelves are dry.
Walls:
Walls need periodic cleaning to avoid health risks. Walls, when dirty and grimy, pose a health risk and are difficult to clean. Walls are made of non-porous surfaces such as sealed brickwork, painted finish, and smooth concrete or undamaged ceramic tiles. The following advice ensures proper cleaning of walls:
Make sure to display the warning signs of cleaning so that staff can know that the wall cleaning is in progress.
Remove all food scrapes splashed on the walls while cleaning.
Wipe the walls from top to bottom with a solution of warm water and the recommended dilution of neutral detergent as per the manufacturer's recommendation.
The grease and fat splashed on walls can be cleaned with a degreaser instead of neutral detergent.
The kitchen walls covered with tiles can be cleaned with bleach and hot water solution. This kills the bacteria that are embedded between the tiles.
The cleaning equipment and chemicals used must be stored appropriately.
The warning signs can be removed once the cleaning is done.
Benches and working surfaces:
Food workers must clean stainless surfaces throughout the day to prevent cross-contamination. It is necessary to scrub and de-lime once a week to prevent surface mineral deposits/film and to maintain its bright, shiny condition. Work surfaces are often made of durable, non-porous surfaces such as stainless steel, marble, and laminate.
Remove all food.
Wipe with a clean, damp cloth to remove food particles and splashes.
Wash with hot water and detergent and wipe clean.
Spray with sanitiser.
Dry with a clean cloth.
Polish with stainless steel cleaner at the end of the day.
Exhaust Hood Systems
Routine comprehensive cleaning of the exhaust plenum, ducts, and roof exhaust fan should be performed in addition to routinely washing down the visible parts of the kitchen exhaust hood. Cleaning these items will lessen the likelihood of an expensive and dangerous kitchen fire, remove grease, and enhance airflow.
The kitchen exhaust system is the primary defence against fire hazards. The entire system must be cleaned to maintain a cleaner facility overall and adhere to regional fire and health safety regulations. Commercial kitchens should be thoroughly cleaned and sanitised regularly as appropriate for the cooking the kitchen handles, according to National Fire Protection Association Standard-96, which sets fire safety regulations. For instance, fuel-burning systems need to be cleaned monthly, whereas most moderate-volume culinary operations, such as cafeteria kitchens, only need to be cleaned quarterly or semi-annually.
Fridges and freezers:
Remove contents and shelves.
Use a lint-free cloth, hot water and suitable cleaner (dishwashing detergent, glass cleaner, stainless steel cleaner) to remove smears from the exterior.
Pay special attention to doors, seals, gaskets, and frames.
Use a less abrasive scourer, hot water and neutral detergent to clean ice, food, drink, chemical residue, or mould from the inside and shelves.
Do not use steel wool, caustic soap, abrasive cleaners, or bleach.
Consult manufacturer's instructions if required to defrost the freezer or clean condensing unit, fan blades or motor.
Storeroom:
Use own knowledge of cleaning floors, shelves, and walls to keep the storeroom clean.
Keep free of dirt, dust, rodents, leaks, and spills.
Organise space to unpack easily and fully check deliveries.
Keep stock stacked neatly on shelves.
Flatten unpacked cartons.
Walk-In Refrigerators or Cool room:
As the kitchens walk-in refrigerator is used for storing various food and products, it is essential to keep it clean and bacteria-free. Kitchen employees should be educated on thoroughly cleaning and sanitising this area. Like the kitchen floor, the flooring of walk-in refrigerators needs to be thoroughly swept every day and then cleaned with a commercial-grade cleaning solution. To avoid mildew growth, staff should regularly wipe down the ceilings and walls.
In addition to organising and arranging products on the shelves to avoid cross-contamination, food workers must clean the shelving unit at least once weekly. They should consult the owner's manual before cleaning the walk-in refrigerator to ensure using a cleaning agent that will not harm the appliance's finish.
If it is accessible, clean the area around the compressor with a vacuum.
Check that the condensation drain is not blocked.
Keep floor and shelves clean.
Use hot water and neutral detergent. Never use caustic or abrasive cleaners.
After washing, dry it thoroughly to prevent ice build-up.
Consult manufacturer's instructions to clean cooling coils.
3.2 Clean areas of any animal and pest waste and report incidents of infestation. (KE 10.3.4, 11.3)Maintaining a healthy industrial kitchen requires effort, especially concerning food safety procedures. One of the best methods of maintaining kitchen safety is through pest management because infestations can contaminate food, frighten away customers, and spoil expensive stock.
A 2006 survey found that more than 60% of restaurant patrons would inform more than five friends or acquaintances if they saw an insect or pest in a restaurant. A pest sighting might prevent three out of ten responders from visiting the restaurant again in the future.
Australian Institute of Food Safety has suggested the best ways to keep the commercial kitchen clean and safe, as infestations can contaminate food, deter customers, and ruin expensive stock.
Countering Pest Problems
Keeping the restaurant clear of pests involves paying special attention to the areas in the kitchen that need to be routinely cleaned and cared for. Understanding where pests prefer to lurk should help ensure the cleaning routine stays effective. Food workers must be cautious when maintaining:
Identify and report incidents of infestation: Find out what the reporting mechanisms are in the establishment. Procedures vary, but most cases require staff to inform their supervisor when they spot any evidence of infestation. Staff must always report incidents of infestation so that proper steps can be taken as soon as possible, and areas are free from animal and pest waste.
Mice and rats
Rat droppings (1 cm long and rod-shaped like a pellet)
Mouse droppings (3 to 7 mm and spindle-shaped like a grain of rice)
Nests
Shredded paper
Tracks
Fresh gnawing or chewing marks
Live rodents
Cockroaches
Droppings (size of a straight pin head)
Live or dead roaches
Cast skins
Egg capsules (like a brown medicine capsule)
Ants:
Ants do not leave droppings. The most obvious evidence is the ants themselves. They move around in lines or swarm around food.
Flies:
Clusters of eggs (small, white, oval-shaped)
Maggots (small, worm-like larval flies)
Numerous flies
Reduce the Risk of Pests:
Remember that bacteria and pests can find their way into the cleanest kitchens when employees neglect to pay special attention to hot-spot areas. It is necessary to adopt easy-to-follow cleaning policies to keep pests away from the restaurant and ensure all staff members are familiar with health and hygiene procedures. Some simple ways to reduce the risk of pests invading kitchen workspaces are:
Never store foodstuff on the floor
Make sure to seal all holes and cracks
Install insect flashers on windows and doors
Make sure to sort and dispose of kitchen waste and dirty linen appropriately and promptly
Employ a licensed pest controller to regularly check the premises for signs of an infestation
Clean areas of animal and pest waste:
The most suitable cleaning agent in such cases is bleach. The following steps can be followed to safely and effectively clean areas of any animal and pest waste:
Step 1 - Put on rubber, neoprene or nitrile gloves and any other protective clothing that will not be affected by bleach.
Step 2 - Completely clear the area. Throw away all contaminated food and set aside all contaminated equipment.
Step 3 - Mix equal parts bleach and water in a spray bottle
Step 4 - Spray the urine, droppings, larvae, and entire area until saturated. Let soak for at least five minutes
Step 5 - Use paper towels to pick them up.
Step 6 - Place dirty paper towels in a plastic bag, tie them securely and dispose of them per the organisation's procedures.
Step 7 - Wipe the area clean with more paper towels. Dispose of them as in Step 6.
Step 8 - Sanitise all surfaces, including floors, shelves, and work surfaces. Rinse thoroughly.
Step 9 - Sanitise all equipment used as per the manufacturer's instructions.
Step 10 - Wash hands.
Note: Discard all mop heads, sponges, and clothes used. They are contaminated and cannot be used again. Do not sweep or vacuum droppings. Doing so releases fine particles into the air, which carry harmful bacteria. Report the infestation immediately so pest prevention and control can be implemented.
Pest management
Pest control is one of the serious issues affecting food safety. It accounts for many food safety incidents, recalls, audit non-conformance and actions by state health departments. HACCP Australia has released a new 'world's best practice standard' for pest management services in the food industry. Analysis indicates that what rodents eat and spoil globally could feed 280 million people in developing countries for a year.
Many pests are attracted to food and shelter in food production facilities. They can enter the food supply and production facilities at different points, contaminating surfaces, materials, equipment, and food products. Pest control is made effective by following the below points:
Inspect incoming materials such as raw materials, ingredients, packaging, containers, and vehicles.
Prevent pests from having access to food and water.
Ensure food storage facilities and packaging are pest-free.
Clean food spills immediately.
Dry stagnant water as early as possible.
Keep storage facilities and pest-proof containers for waste clean.
Perform routine maintenance and inspections on buildings to stop pests from entering through windows, drains, vents, screens, doors, pipelines, and roofs.
Regularly clean the grounds of garbage and vegetation.
Maintain constant pest observation, detection, reporting, and documentation.
Carry out the proper pest management procedures and keep records of the legal and best practice requirements.
Store pesticides following the rules to ensure their safety and avoid contamination.
3.3 Follow safety procedures in the event of a chemical accident.
Commercial kitchens, whether in a restaurant, cafe, or hotel, have hazards and risks that put workers at risk of accidents and injuries. Responsibility for work health and safety in all workplaces is not just for management. Every worker must identify hazards, assess risks, and implement risk controls to minimise the number and severity of accidents or incidents.
Chemicals are a common part of kitchen upkeep. Most of the chemicals in the kitchen are cleaners such as soaps, floor cleaners, oven cleaners, and degreasers. Dangers can range from mild skin irritations to severe chemical burns.
The first step to avoiding these issues is educating staff on proper handling techniques. Proper safety equipment needs to be provided to staff members, such as non-latex gloves, aprons, and eye protection. Staff members need to be trained on the proper use of equipment, and adherence to safety practices should be enforced. It is necessary to ensure chemicals are clearly labelled and safely stored on low shelves away from food products to avoid spills and other dangers, and consider using less toxic cleaning products to increase safety further.
What to do in the event of a chemical spill:
Immediately isolate the hazard by placing signage around the spill.
Clean up the spill using appropriate Personal Protective Equipment (PPE).
Dispose of the contaminated food to avoid any risk.
Clean and sanitise food preparation area and equipment.
Immediately start first aid for any injured staff members.
Knowing the safety procedures to follow during a chemical accident is facilitated by following the Safety Data Sheets (SDS) or the Material Safety Data Sheets (MSDS). These should always be nearby in the event of an accident. Chapter 1.1 discusses SDS and MSDS in detail. To recap, these important documents contain the following information about a chemical:
Identification of chemicals
Health hazard information and first aid
Precautions for use
Safe handling information, including PPE (Personal Protective Equipment).
Reducing and controlling risks
Use non-flammable water-based cleaning agents wherever possible, and always adhere to the MSDS directions for safe use and handling (Material safety data sheets). These are available from the provider of chemicals. Make sure the label on the chemical bottle has the necessary information.
Inform, educate, mentor, teach, and supervise employees on safely utilising hazardous chemicals at work.
Keep flammable substances away from ignition sources, such as heat and fires.
When using flammable chemicals, ensure an appropriate fire extinguisher and fire blanket close to the work area and ready to use. Make sure staff know how to use them.
Chemicals should always be kept in their original packaging.
Do not store dangerous chemicals in food containers.
Care must be taken while handling all cleaning agents. The personnel handling the chemical must be trained appropriately per the manufacturer's standards.
If contact with a caustic chemical occurs, immediately refer to the information found on the SDS or MSDS.
Safety when the chemical is swallowed
DO NOT induce vomiting.
Observe the victim closely.
Never give liquid to an individual who is sleepy or has reduced awareness.
Give water or milk (if aware) to rinse the mouth. Provide liquid slowly and as much as the victim can comfortably drink.
Seek medical advice.
Safety when the chemical comes in contact with eyes
Immediately hold the eyes open and wash with fresh running water.
Ensure to flush under the eyelids by occasionally lifting the upper and lower lids.
If pain persists or recurs, seek medical attention.
Safety when the chemical comes in contact with the skin
Immediately remove all contaminated clothing, including footwear.
Rinse clothing and footwear with water.
Wash the affected areas thoroughly with water and soap.
Abraded and broken skin must be washed carefully and thoroughly.
Seek medical attention for pain and irritation.
Safety when fumes or combustion products are inhaled
Move the victim to a well-ventilated area.
Lay the victim down and keep warm and rested.
Apply resuscitation when breathing is shallow or has stopped.
Immediately shift the person to the hospital.
Emergency numbers
It is always best to keep a list of emergency numbers near any telephones in the workplace. The list will help the employees act immediately when an accident occurs. A few emergency numbers that need to be listed are:
Nearest emergency hospital
Local doctor
Ambulance
24-hour emergency clinics
Poisons information hotline
3.4 Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.Millions of tons of food waste are generated worldwide. These break down to create greenhouse gases which adversely affect the environment and public health. Wasting food also means wasting the resources used to grow, process and transport that food. Unnecessary waste can contribute to the operating cost of the establishment. Therefore, waste-minimisation techniques relating to food preparation are important factors. This can be achieved through purchasing superior quality products and buying only as much needed for a given service period or time frame. To minimise waste, cooks and ptissiers should prepare and cook foods according to the recipe and hygiene requirements. Most businesses' major principle for waste reduction is reducing, reusing, and recycling.
Food waste has always been an issue in kitchens of all sizes. However, it is more of an issue in commercial kitchens with high volumes of food. Food waste can attract pests and contaminate food. Waste disposal areas must be kept clean so that the kitchen stays safe. Commercial kitchens have many stations focusing on diverse types of food, which means different ways of preparing food and minimising food waste. Kitchens can minimise the wastage by following these steps:
1. Measure food waste. Tracking food usage and waste can help identify how much and where food is wasted, aiding in implementing changes (for example, smaller portions, menu changes or substitutions) and monitoring progress.
2. Predict food orders. Having a system to help accurately predict food orders means more accurate data, a better understanding of food order patterns and hence more control over the kitchen, leading to less waste.
3. Engage staff: Food Handlers are valuable resources for reducing food waste. Investing in training staff is often beneficial for a business.
4. Practise good stock control: Efficient ordering and stock rotation are of primary importance when minimising food spoilage and waste. Ensure that stored food is clearly labelled with 'best before' or 'sell by' dates and that all food handlers are trained on proper First In, First Out (FIFO) inventory management techniques.
5. Monitor overproduction: Shifting away from batch preparation in favour of cook-to-order preparation can reduce wastage and save money in the long term.
6. Have a plan for excess food. Be creative in using excess food if it is not past its "use by" date.
7. Compost. For the food scraps that cannot be used, consider composting if viable for the establishment. Composting reduces the environmental impact and waste removal bill.
8. Recycle. Recycle materials such as paper, cardboard, cans, bottles, and other containers in the correct recycling bins. This can help the environment and save money on waste collection.
9. Switch to reusable non-food items: Disposable items such as paper, napkins, plastic cutlery, dishware, and other single-use items can generate a tremendous amount of waste and should be avoided.
10. Donate. Several charities across Australia accept suitable food from restaurants and other food businesses, which they distribute to the homeless and others in need.
Kitchen staff are responsible for sorting and promptly disposing of kitchen waste to avoid cross-contamination with food stocks. A food business must maintain food premises to a standard of cleanliness where there is no accumulation of:
a. Rubbish, except in garbage containers
b. Recycled matter, except in containers
c. Food waste
d. Dirt
e. Grease; or
f. Other visible matter.
Food premises must be kept clean to minimise the likelihood of food contamination and discourage pests. The requirement indicates the outcome the food business must achieve from its cleaning system. The outcome is that the food premises must be maintained to a standard of cleanliness where there is no accumulation of the waste listed above. There are many important reasons to sort and dispose of kitchen waste promptly:
All waste must be contained in bins, hoppers, wire cages, or other appropriate containers for the specific type of waste. For example, paper can be kept in wire cages and sacks, but food waste needs to be kept in waterproof containers because it can leak liquids.
The containers must be large enough to hold all the rubbish the business generates until the next time it removes waste from the property.
The exterior space or room where the containers are kept must also be large enough for the amount and kinds of waste. Although it may be required for some organisations to use chilled waste rooms to avoid putrefaction and odour issues, this is not a requirement.
Safe waste disposal
The following guidelines must be followed for safe waste disposal:
Waste and rubbish bins must be recognisable from storage containers.
Waste disposable bins must have tight-fitting lids and should be durable that does not leak or absorb odours.
Place disposable waste bins suitably around the work premises.
Line garbage disposal bins with plastic.
Regularly empty waste containers to prevent them from becoming overfilled.
Clean and sanitise bins daily and drain overnight.
Provide a separate area for waste storage and ensure regular garbage collection.
To reduce the possibility of cross-contamination with other foodstuffs, contaminated food must be disposed of quickly and in the proper bins.
Wash hands efficiently after handling rubbish.
Safe food disposal
Dispose of food items as early as possible.
Ensure food to be disposed of is not exposed to or stored with uncontaminated food.
Place food items in the appropriate lined rubbish bin or disposal area, such as a food recycling container for later composting, food disposal units or incinerators.
Remove any packaging which may tear bin liners, injure staff when removing rubbish bags, or cannot be processed by the designated disposal method.
Dispose of food waste so that it does not attract dogs, cats, birds, rodents, and flies. Always cover the garbage bins properly.
Sort and Dispose of Kitchen Waste:
Proper sorting and disposing of all kitchen waste help reduce the organisation's environmental impact. The waste must be sorted before disposal, as recycled waste can be reused. The waste can be sorted as follows:
General waste
This non-hazardous waste goes into the general rubbish - unrecyclable packaging, food scraps and others. Unfortunately, most food waste is considered general waste.
General waste can be reduced by choosing products with no (or limited) packaging. Food waste can be reduced by better stock control, more efficient production techniques, better forecasting of sales, and effective management. However, there will always be leftovers.
Food waste
Food waste is the biggest single source of waste in hospitality, making up 40 to 50% of the total. It usually goes directly to landfill, as very few businesses can recycle this much waste effectively. Place food scraps and out-of-date ingredients directly into the general rubbish. Food waste becomes hazardous if not disposed of promptly and properly. Do not allow it to come into contact with 'safe' food and contaminate it with bacteria and try to recycle food waste if possible.
Recyclables
Sort recyclables and place them in their designated bins. Remember to rinse them out first if necessary. The following can be recycled:
Fruit and vegetable matter (recycle some food in a workplace compost bin or worm farm.)
Glass bottles and jars
Plastics
Paper and cardboard
Tin or aluminium containers
Cooking oils, animal fat, ghee, and grease (Establishments usually get contractors to collect these, treat them and turn them into feedstock additives, low-grade industrial soaps, and eco-friendly fuel.)
Hazardous waste
This waste poses threats to individuals, public health, and the environment. The most common forms of hazardous waste in kitchens are:
Cleaning the rubbish areas and dumpster pads
Waste and rubbish must be moved regularly from food preparation and service areas before it becomes odorous and contaminated. Regular cleaning of rubbish areas and bins must be done to prevent contamination. Regular cleaning of rubbish areas and bins with plenty of hot water and disinfectant must be done to maintain hygiene. Disinfectants used in the rubbish areas will leave a strong smell on the surface and a toxic residue to fight and kill bacteria.
Dumpster Pads
In addition to drawing pestilent creatures and vermin to facilities, waste accumulation can also cause a rapid build-up of difficult-to-clean grease and oil. Even if the dumpster is outside the building, it is still important to clean the area around it. To start, kitchen staff should use a hose to spray down the vicinity of the dumpster once a week to eliminate bacteria and trash. Employees that frequently work in the bacteria-filled area benefit from this by maintaining a safe atmosphere.
To maintain the dumpster pad as clean as possible, lessen bad odours, and enhance the overall appeal of the business, use a power washer to clean the area. Employing a contractor might be beneficial if none of the team members has received training on properly using a pressure washer.
08572500Self AssessmentQuestion 1: What areas of the kitchen require cleaning?
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Question 2: Discuss the procedure to reduce and control pests.
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Question 3: What are the safety procedures in the event of a chemical spill?
Answer:
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Chapter 4: Work safely and reduce negative environmental impacts.This chapter will discuss the following points in detail:
4.1 Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions. (KE 3, 4, 5)It is important to use cleaning agents and chemicals to clean commercial kitchen premises and equipment according to the manufacturer's instructions.
Cleaning agents are substances (usually liquids, powders, sprays, or granules) used to remove dirt, including dust, stains, bad smells, and clutter on surfaces. Purposes of cleaning agents include maintaining health, removing offensive odours, and avoiding spreading dirt and contaminants to oneself and others. Some cleaning agents can kill bacteria on door handles, worktops, and other metallic surfaces, and clean simultaneously. Others, called degreasers, contain organic solvents to help dissolve oils and fats. Cleaning agents should be selected by the item to be cleaned, the cleaning method, and the type of soiling. Categories of Cleaning Agents:
1. Detergents
2. Solvent cleaners
3. Acid cleaners
4. Abrasive Cleaners
Common cleaning agents:
Water, the most common cleaning agent, which is a potent polar solvent
Soap or detergent
Ammonia
Calcium hypochlorite (powdered bleach)
Citric acid
Sodium hypochlorite (liquid bleach)
Sodium hydroxide (lye)
Acetic acid (vinegar)
Various forms of alcohol - like isopropyl alcohol or rubbing alcohol
Borax
Sodium bicarbonate (baking soda)
Tetrachloroethylene (dry cleaning)
Chromic acid
Trisodium phosphate
Saltwater soap (a potassium-based soap)
Sodium percarbonate
Sodium perborate
Acetone (can damage plastics)
Amyl nitrite and other nitrites
Xylene (can damage plastics)
The effectiveness of chemical sanitisers is based on the concentration, temperature and contact time. Always follow the manufacturers instructions for chemical sanitisers used in the restaurant (which may differ from the table below). Categories of sanitisers:
1. Chlorine
2. Iodine
3. Quaternary Ammonium
Besides cleaning agents and chemicals, cleaning equipment and consumables used in a kitchen are:
Cloths Tea towels, ChuxScourers and Sponges
Brooms, brushes, and dustpans
Buckets
Mops and squeezy
Rubber/disposable gloves
Bin liners
Waste sink for mops
This equipment is not particularly dangerous unless it is not properly used or maintained. Some points to keep in mind while using such equipment:
Check minor equipment regularly. Replace it if it is broken, chipped, or worn out. Do not throw it away; rather, take it to the supervisor and get a new one.
When in doubt, follow the manufacturers instructions and establishment's procedures for safely using, maintaining, and disposing minor cleaning equipment and consumables.
Use the right cloth on the right surfaces to prevent cross-contamination. Make sure to clean and dry equipment before storage for the same reason. Dirty, wet equipment breeds bacteria and contaminates surfaces.
Many establishments use colour-coded cleaning cloths/swabs to reduce the risk of bacterial cross-contamination. Green is for cleaning benches and working surfaces, red for toilets, and blue for general cleaning.
Clean mops, sponges, cloths, scourers, and rubber gloves in disinfectant/deodoriser and hot (77 C) water. Then rinse them with water and hang them where they can dry.
Some waste sinks for mops are positioned on the floor. This is easier and safer to use for filling buckets than an elevated sink. It is better to pour dirty water down this drain than the kitchen sink. The mop sink may also have a wide rack for resting the mops and buckets on so they can drain and dry properly.
Brush or wipe down brooms, brushes, dustpans, and buckets after use. Properly dispose of used disposable gloves and bin liners.
Usually, three main pieces of major electrical cleaning equipment are used in commercial kitchens.
Dishwashers
Floor scrubbers/polishers
Pressurised steam/water cleaners
Dishwashers
Functions
As discussed in section 1, commercial dishwashers are used to clean kitchen equipment such as dishes, containers, crockery, cutlery, cooking utensils and glassware. Dishwashers are useful for cleaning other items such as exhaust filters, mesh in chimney extractors, and oven trays. The high-water temperatures easily cut through grease.
Features
Dishwashers come in a variety of shapes and sizes. The organisations selection depends on how much service ware and cooking equipment needs cleaning. A dishwasher's timed wash, flush, and rinse cycle uses hot water to sanitise the dishes. Detergent, rinse agents, and sanitiser dispensing pumps are integrated into them.
Assembly and operation
When assembling and operating the product, follow the manufacturer's instructions. Always use the detergents that are suggested. Clean the dishwasher after use, empty or clean the filters, drain the pipes or clear the hoses.
Floor scrubbers/polishers
Functions
Electric floor scrubbers/polishers are used to clean, scrub, polish, wax and buff a wide variety of hard floor surfaces such as tile, concrete, vinyl, wood, marble, slate, and ceramic.
Features
A scrubber replaces hand mopping with a simultaneous release of water and detergent. It scrubs the floor with a brush and then picks up the dirty water with a squeegee fitted with a vacuum.
Polishing machines are available at three speeds to achieve different results for different surface types. They have various attachments to finish off the job with a shine!
Assembly and operation
Be careful with polishers. They shine up floors but can also burn or melt their surface. Keep the polisher moving over the floor when operating to prevent this from happening. Also, keep hands, feet, and clothing away from moving parts. All floor scrubbers/polishers are different. If unsure how to assemble, operate and disassemble a particular model, speak to the supervisor or refer to the manufacturers instructions.
Pressurised steam/water cleaners
Functions
Pressurised steam/water cleaners quickly remove stains and marks from various surfaces using a high-powered stream of water. Use this machine when it is difficult to reach the problem area, get the stain off by hand, or need to work fast.
Features
There are two types of pressure washers - electric and petrol/diesel. They both have a wide range of attachments and are available for hot and cold-water use. Hot water works better than cold.
Assembly and operation
Refer to manufacturers instructions for specific information on how to assemble, operate and disassemble the equipment and when to use each attachment.
Do not operate pressurised steamers in the following situations:
The surface is painted or sealed.
The surface is cracked or chipped.
The building is not properly sealed.
The water could damage electrical equipment or wiring.
Safe practices for using different types of cleaning and sanitising products, chemicals, and hazardous substances:
Clearly explain to cleaning employees how to handle cleaning agents
Provide clear instructions for diluting chemical cleaning products in appropriate written languages or graphic forms for the cleaning team.
Monitor the amounts of cleaning agents used over time, preferably every quarter.
Utilise a system for measurement and diluting of chemicals that lowers worker exposure to chemical concentrations while facilitating their appropriate dilution (e.g., wall-mounted dispensing systems where concentrates are dispensed, and cleaning chemical is automatically mixed with water for proper end-use dilution without the worker needing to touch concentrates).
When administering the chemical product, use the right technology (coarse spray or squirt bottles, automatic chemical dispensers on powered equipment) to prevent aerosolisation, overuse, or waste.
Provide instructions to properly rinse and discard chemical solution containers that have been used up or are empty.
Prevent negative effects from spreading to other construction areas.
If at all possible, minimise or completely avoid the use of cleaning agents.
Train new and current employees:
Offer new hires initial, on-the-job, site-specific, and yearly in-service training. Consider the training needs for employees with special needs, such as limited English proficiency, physical difficulties, or learning disabilities. Every year, training and education should be provided to all staff to keep them informed about the proper use of tools, techniques, environmental regulations, and safety measures.
Educate cleaning staff on how to handle chemicals, how to use and maintain equipment properly, and how to perform correct cleaning processes.
Teach buying staff how to choose eco-friendly cleaning supplies.
Annual in-service training and education on policies and procedures for management and supervisors.
Provide new cleaning staff instructions on standard operating protocols, the correct order of cleaning procedures, and how to use personal protective equipment. This training may take place before personnel are allocated to a facility or at the location before starting autonomous work. Every year, check out in-service training, continuing education, and professional development possibilities.
Provide mandatory safety training to all employees, covering topics including how to avoid exposure to dangerous products and limit ergonomic injuries.
Conduct site-specific training focusing on the requirements for the facility where employees will be working. This site-specific training should cover hazardous communication requirements, facility-specific cleaning instructions, and customised procedural training (for instance, servicing areas for vulnerable populations) based on the needs of the facility and its inhabitants.
Maintain training logs for every employee. A general summary of the topics covered, the trainer's name and credentials, the date(s), and the length of the training should all be included in the documentation. It is advised that records be kept for two years following the hire date for current employees and one year following the hire date for retired employees.
Safe storage of different types of cleaning and sanitising products, chemicals and hazardous substances:
The most commonly used chemicals in the hospitality industry are sanitisers, soaps, oven cleaners, deep fryer cleaners, degreasers, and floor cleaners. Safe chemical handling needs routine inspection of storage areas and maintenance of strict inventory control.
Chemical hazards can be reduced by minimising the unnecessary usage of chemicals and proper storage and handling. Any unwanted or expired chemicals must be discarded as per the regulations. The chemical storage area must be maintained with the appropriate temperature, ignition control, ventilation, segregation, and identification.
Proper maintenance and storage sheets must be displayed in the workplace. The safety data sheet provided by the manufacturer or distributor must be read and followed.
Safe chemical storage tips are:
All hazardous chemicals must be properly labelled with the chemical's nature and hazard warnings.
Flammable materials must be stored in an approved, dedicated storage cabinet or room with access only to the concerned personnel.
Chemicals must not be stored on the top shelves above eye level.
Storage shelves must not be overcrowded.
Chemicals must not be stacked one above the other, must not be stored in corridors, and must not block or restrict access to doors, lifts, stairways, or office areas.
Liquid chemicals must be stored in unbreakable packaging.
Acids must be stored in appropriate acid cabinets.
Highly toxic chemicals must be stored in appropriately locked cabinets with access only to the concerned personnel.
Highly odorous chemicals must be stored in a ventilated cabinet.
All chemicals must be labelled and dated when received and opened.
Unusual conditions in chemical storage areas must be monitored regularly:
Improper storage of chemicals
Leaking or deteriorating containers
Spilled chemicals
Temperature extremes
Blocked exits or passages
Lack of security
Rubbish accumulation
Open lights or matches
Fire equipment blocked, broken, or missing
Lack of warning signs
First aid supplies, emergency phone numbers, eyewash, emergency shower equipment, fire extinguishers, spill clean-up supplies, and personal protective equipment must be readily available to the trained personnel.
Chemicals stored in explosion-proof refrigerators or cold rooms must be sealed and labelled appropriately.
Secured compressed gas cylinders that are in use must be kept in the usage area. All others must be stored in the appropriate allotted area.
Keep all stored chemicals away from heat and direct sunlight.
4.2 Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises. (KE 4, 8, 9)PPE refers to personal protective clothing and items used alone or in combination to protect workers from contact with microorganisms and chemicals. Protective apparel is used in every workplace, including commercial kitchens and construction sites. It shields the wearer against harm caused by workplace hazards such as heat, chemicals, electrical dangers, and blunt impacts. Each workplace uses several types of protective clothing, from goggles and lab coats to safety boots and hard hats. Employers have primary duties concerning providing and using personal protective equipment (PPE) at work to protect their staff.
It is also important for employees to be responsible for their protection by using appropriate PPE when cleaning equipment and premises. Injuries are painful for the staff and costly for the establishment. Staff members can avoid them by choosing the right PPE.
Why Wear Protective Clothing?
In The Kitchen
Kitchens are hot, busy, and dangerous places to work. Hot ovens, open fires, and sharp knives increase the risk of injury, even for the most experienced chefs. Wearing PPE when working in a kitchen helps prevent injuries by protecting workers from burns, cuts and other injuries.
When Working with Food
Wearing protective clothing when preparing and cooking food helps to protect both customers and staff. Food-safe gloves and hair nets help to prepare food hygienically and prevent foreign objects from falling into food. Clean aprons, gloves, and towels help to hygienically prepare food, protecting customers from food poisoning or injury. Clothing can also help protect workers from injury when working with fire.
When Cleaning the Kitchen
Every profession, from commercial kitchens to construction sites, requires protective apparel. The wearer is shielded from harm caused by blows, electrical dangers, heat, and chemicals.
Choosing the right PPE (Personal Protective Equipment)
Many employees are injured annually in Australia because they do not wear their protective equipment. Employers spend a great deal of money on making PPE available, but it is up to the employees to use it. Employees should look after their safety by taking a couple of extra minutes to put on the correct PPE. They must first choose the right PPE for the work being undertaken, check the HAZCHEM labels on cleaning chemicals, and follow the manufacturers instructions and restaurants procedures to ensure compliance. Then, they must choose the right PPE for the work area being cleaned and note any mandatory signage for help.
Workers must look for mandatory signage with white pictures on a blue circular background to remind them of the PPE that must be used while cleaning. For example:
Use goggles or glasses when cleaning with caustic chemicals.
Use rubber or reusable gloves when cleaning with caustic chemicals, cleaning up broken glass or handling waste.
A disposable face mask or half-face mask respirator is needed when cleaning with chemicals or working in areas with toxic fumes.
Use protective clothing such as rubber aprons or overalls as required to protect clothing or skin.
Use enclosed footwear with non-slip soles when cleaning.
Use hearing protection such as earplugs or earmuffs to protect ears when using vacuum cleaners or floor polishers for extended periods.
Some common PPE used in a commercial kitchen:
Gloves:
Glove usage should be limited to when there is a risk of contact with heat, cold, injury, and protection against harsh chemical fluids. Some points to keep in mind when using gloves:
perform hand hygiene before putting on and after taking off gloves
gloves must be removed immediately after the activity for which they were used
disposable gloves must be discarded after use and not washed or re-used
reusable gloves must be washed and stored dry in between use
gloves must be replaced when they are showing signs of deterioration
when gloves are worn in combination with other PPE, they should be put on last
There are different types of gloves required for various tasks, such as:
Dishwashing gloves: Help protect the worker's hands from hot water and abrasive chemicals that may be used in soaps and sanitisers.
Cut-resistant gloves: Made from unique, reliable materials that help prevent skin from being accidentally sliced by sharp knives.
Freezer gloves: Insulated gloves with good grips are designed to shield the hands from frostbite, which can be a potential problem when spending considerable time in freezers or walk-in refrigeration storage units.
Oven Mitts: Prevent burns and are primarily used for placing and removing hot items from ovens, handling hot plates, or dealing with other hot food or restaurant equipment.
Dishwashing gloves Cut-resistant gloves Oven Mitts
Aprons:
Not only does this PPE help keep a workers uniform clean, but it provides an additional barrier between the body and dangerous substances, such as chemicals, hot grease, and oils.
Aprons are not required for staff undertaking routine cleaning activities but are necessary when staff are using certain chemicals where the standards suggest the use of aprons in order to prevent chemical exposure to the user. If a gown or apron is required to be worn, then it should be fluid-resistant, and it must be changed between areas and tasks.
Safety goggles, masks, and face shields:
This type of PPE is generally not required for routine cleaning activities; however, it may be necessary when:
cleaning ceilings or high areas
handling concentrated chemicals
cleaning environments that require transmission-based precautions
preparing dilutions when automatic dispensing systems are not in place
Anti-slip shoes:
The floors in a kitchen restaurant are often slippery due to regular water and grease spills. Safety footwear helps employees get a better grip, preventing slipping and falling.
Wet floor signs are essential for both staff and customers. It alerts people that the floor is wet, so they can avoid these areas or take extra caution when walking in these spots. Remember to place CAUTION, wet floor signs wherever floors are wet enough to become slippery.
Slip-resistant mats:
Used for kitchen floors or other high-traffic areas in the restaurant where there is a higher possibility for slips and falls. These rubber mats offer better foot grip and a softer and more comfortable walking surface, giving the feet, knees and other joints better protection from strains and other similar injuries.
Safe Manual Handling:
Manual handling includes bending, lifting, carrying, lowering, pushing or pulling. These are actions workers do every day when cleaning commercial kitchens.
Most of the injuries in the hospitality industry are acquired due to the manual handling related tasks. Manual handling injuries are common musculoskeletal injuries such as trauma or pain to the back, knees, elbows, muscle tears, and contusions.
Repetitive work such as moving barrels, carrying cartons, packing, assembling, cleaning, sorting, using hand tools, and operating machinery and equipment can lead to muscle strain directly or over time. Some causes of injuries due to poor manual handling techniques are:
Preventive measures:
Ensure that all employees have undergone induction (both theory, practical and on-the-job training) while joining the industry on their respective tasks.
Keep the load close to the body and raise thigh muscles to properly lift and carry heavy objects.
If loads are too heavy, never try to lift or carry them.
Pushing a load instead of pulling it will put less strain on the body because it can help by utilising its weight.
When lifting or carrying a big load, use mechanical aids or request assistance.
Organise the work area to reduce the required bending, to twist, and stretching.
Take frequent breaks.
Cool down after heavy work with gentle, sustained stretches.
Improve overall fitness by routinely working out to build leaner muscle, sturdier ligaments, and less body fat.
Before performing manual labour, gently stretch out muscles.
The workplace occupational health and safety coordinator, manager and supervisor can advise workers about managing the risks associated with manual handling.
Safe manual handling techniques
Workers must use correct manual handling techniques when lifting awkward cleaning equipment or moving heavy items out of the way to clean under them. When pushing/pulling vacuums, floor scrubbers, polishers and steam cleaners the worker must maintain good footing and keep a firm grip on the handles and protect the back by avoiding twisting and by keeping abdominal muscles firm. It is necessary to take breaks from this repetitive action if cleaning a large space. Staff may also need to lift and carry awkward cleaning equipment or move heavy kitchen items around the premises. The following points are a guide to the best practise when lifting heavy boxes safely and avoiding injuries
Step 1
Take a balanced stance with feet about shoulder-width apart. One foot can be behind the object and the other next to it.
Step 2
Do not bend. Squat down to lift the object but keep heels off the floor. Get as close to the object as possible. Keep the heaviest side of the load next to the body. If a close approach to the load is impossible, try to slide it towards the body before attempting to lift it.
Step 3
Use palms (not just fingers) to get a secure grip on the load. Make sure to hold the object while carrying it, not needing to switch grips.
Step 4
Lift gradually (without jerking) using leg, abdominal and buttock muscles while keeping the load as close as possible. Keep chin tucked in to keep a straight back and neckline. Avoid twisting the back or leaning sideways, especially while the back is bent.
Step 5
Once standing, change directions by pointing feet in the direction to go and turning whole body. Avoid twisting at the waist while carrying a load.
Step 6
While putting a load down, use these same guidelines in reverse. Put the weight down first if accurate positioning is required, then slide it into place.
4.3 Reduce negative environmental impacts through efficient use of energy, water and other resources.As discussed earlier, hazardous chemicals used in cleaning commercial kitchens and equipment can have negative environmental impacts. Establishments should be careful with their use and disposal.
Likewise, businesses should be careful about using energy in the kitchen as doing so can save energy and money. Raising awareness is the first step to ensuring establishments save energy, improve profitability and competitiveness, minimise environmental impacts and reduce costs.
Environmental awareness
Environmental awareness involves recognising the vulnerability of the environment and the importance of its protection. In recent years, environmental awareness has gained attention.
Sustainability issues begin whenever there is an irreversible loss of valuable aspects of the environment. Immediate actions must be taken for such environmental risks. A greener, healthier, and more productive workplace creates environmental awareness among workers.
The tips that promote environmental awareness in the workplace are:
Reduce the use of power: Ensure that all electrical equipment is fully shut down at the end of the day. Lights left on for months add to the carbon footprint and electricity bills. Use compact fluorescent bulbs wherever possible instead of incandescent bulbs and use natural sunlight as much as possible.
Green transport: Business must promote walking nearby and taking public transport to cover long distances. Every bike or car on the road affects air pollution and traffic. Businesses can create environmental awareness among employees through training.
Conserve paper: Getting digitized whenever possible frees up the office space, make employees easy to access, and ensure that important documents are secured safely.
Check the waste stream: It is quite easy to contaminate a whole bin of recyclable waste by placing the wrong item in the wrong bin. All employees must be trained on waste disposal. The disposal can be made easy by using colour-coded bins and pictograms for each waste stream.
Increase the usage of green material: A wide range of environmentally friendly products is available in the market, costing 5% more than other products. Environmentally friendly products such as recycled paper, non-toxic stationary items, and refillable ink cartridges will reduce waste and pollution.
Make eco-friendly food choices: Organic foods will help protect the environment from deadly pesticides and insecticides.
Working from home: If possible, businesses should consider this option for certain positions. This will eliminate travel and add time to an employee's day, positively affecting their well-being. Recently developed tools and technologies such as instant messaging, video conferencing, and team viewing have made working from home possible.
Water: Every glass of water has undergone some process using energy or chemicals. Ensure to promote water conservation in the workplace by fixing the leaking pipes, installing push taps, and using water-saving appliances.
Environmental impacts
The hospitality industry presents a variety of environmental aspects that, depending on the activity, may significantly impact the environment. Its users are consuming resources such as energy and water daily and generating a great deal of solid waste and effluents. When dealing with various aspects of the kitchen, it is imperative to be aware of the fact that the kitchen significantly contributes to substantial amounts of such waste. Moreover, with increased awareness comes an increased responsibility for restaurants to be more careful in their sourcing and how they operate their businesses. Reducing, reusing, and recycling can lower costs and involve staff in environmentally friendly processes while saving money. Promoting environmentally friendly methods can attract new customers who prefer to use products and services from environmentally friendly businesses. Reducing the business's environmental impact will improve its sustainability and give a greater possibility of long-term success.
The hospitality business can efficiently reduce negative environmental impacts in many ways, such as:
a. Menu
Cook what is in season: to make the restaurant more sustainable, design a menu that uses seasonal ingredients and supplies.
Assess the menu items that usually have the most leftovers and consider reducing the quantities prepared for these menu items. In this way, establishments not only reduce the quantity of restaurant waste but also reduce the food cost of cooking
b. Food
Implement composting/worm farms for food scraps
Grow herbs and vegetables on-site
Reuse offcuts and trimmings as much as possible
Use a sink strainer to prevent food scraps from going down the drain
c. Water
Turn off the tap when not in use. If any taps are dripping, let the supervisor know so they can be fixed. Broken, cracked or leaking pipes and taps also waste water, so water is saved by keeping fittings and pipes in good working order.
When cleaning kitchen premises, water is needed, but workers must try to minimise excess water use. Sweep and mop floors rather than using a hose.
Do not wash items under a running tap. Fill a bucket or sink instead.
Only use as much water as needed. If only washing a few items, do not fill a big sink.
By taking water use into account when replacing equipment, a hospitality business will, over time, use less water.
Low flow taps - On sinks used for rinsing glasses or foods, an aerator will reduce the use of water without impacting the efficiency of the rinsing.
Some dishwashers have economy cycles that use less water. Select these where appropriate, as when cleaning ordinary dishes but not heavily soiled cooking utensils.
Always wait until the dishwasher is full before using it; this gives the best economy.
Upgrading dishwashers, ice machines, and steam cookers to energy-saver qualified models will reduce water and energy use by at least some per cent. These models typically use less water by reusing water throughout cycles.
Maximise the efficiency of pre-rinse spray valves, food disposal systems, or equipment that relies on a boilersuch as combination ovens, steam kettles, and steam cookersto use significantly less water.
Consider replacing equipment that discharges water continuously (e.g., dipper wells or wok stoves) with efficient models or turns off when not in use.
Educate users on proper dishware prep and loading techniques to reduce water use.
d. Supplies
Purchase locally to minimise transport costs and environmental impacts
Plan an accurate inventory to avoid over-ordering of food supplies
Encourage staff to grow some ingredients such as herbs and give the cooks a new appreciation for those ingredients in their cooking
e. Energy
Install motion-sensitive lights, so they do not stay on at all hours of the day and take a collective challenge as a team to reduce usage incrementally, 5% - 10% every month.
Buy energy-efficient equipment rather than the standard equipment
Turn off appliances completely at the wall socket, as most equipment still uses electricity standby mode.
Turn off computers at night when not in use.
Take energy consumption into account when purchasing equipment
Use low-energy light bulbs.
Much energy is used to heat water. Some cleaning tasks require hot water while others do not. Rinsing is a prime example; using cold water to rinse may also work but uses less energy.
Clean equipment after use, as this keeps the equipment working efficiently and using less energy.
Where is the energy consumed?
f. Teamwork - Staff:
To create a safe and sustainable environment, be unified and solve problems as a team, discuss water-saving ideas, turn off taps when not in use, and check for and report leaks.
It is a team effort - Educate staff to be enthusiastic about the cause
Inform staff about the ingredients they use such as livestock, seafood, and produce so that they can repeat that information to customers
Prioritise customer satisfaction, explaining how the menu is planned around seasonality and sustainability.
4.4 Sort organic kitchen waste from recyclables and dispose of them in designated recycling bins. (KE 10.2, 10.4, 11.3)Sorting out waste from recyclables and disposing of it in designated recycling bins are essential aspects of the hospitality Industry.
Here are some statistics on food waste in Australia and the world:
Each year, Australia produces up to four million tonnes of food waste.
According to estimates, Australians throw away up to 20% of the food they buy, equivalent to one of every five bags of groceries.
The average amount of food waste produced annually per individual is 361 kg. That is around 4.2 times the average male Australian weight.
Australia's commercial and industrial sectors yearly produce over 1.9 million tonnes of food waste. About half of this statistic comes from the Australian food industry, of which 78% end up in landfills.
Australian households' average annual income loss due to food waste is $1036.
The estimated total cost of food waste in Australia for the year 2013 is $8 billion.
It is claimed that between 20 and 40 per cent of fruits and vegetables are wasted due to the strict aesthetic standards of retailers.
A considerable amount of food waste occurs in transportation and importation. Worldwide it is estimated that one-third of all food is lost or wasted worldwide as it moves from the place of production to consumption
In 2011, it was estimated that up to 6.8 million tonnes of carbon dioxide were emitted into the environment in Australia as a result of food waste being disposed of in landfills.
Australia produces more food than we do (24.6 million people), enough to feed about 60 million people. Despite this abundance of food, two million Australians rely on food assistance each year.
In the 20142015 fiscal year, food rescue organisations OzHarvest, SecondBite, and Foodbank salvaged enough food that would have otherwise gone to waste to produce more than 72 million meals.
Better management of food waste
Food wastage and scraps from commercial kitchens are sufficient to re-feed the population. Some Governments worldwide have announced their plans to ban the disposal of commercial food waste and convert it into renewable energy.
Australian Government bodies and a number of organisations also support better food waste management. Commercial kitchens in the more extensive sector have relied on various rubbish compaction, maceration and mastication solutions or a recycling collection service.
There are commercial disposal units on the market that all provide benefits. However, most require significant installation and a large footprint greater than 2sqm. The units are often located externally to the building and connected to the kitchens via ducting and pipework.
There are some benefits of using recyclable and renewable energy:
Reduce waste to landfill Landfills negatively affect the environment, including leachate that can enter groundwater systems. The lifespan of already-existing landfills will be extended, and fewer landfills will be needed.
Reduce Greenhouse Gases greenhouse gases are produced by materials (including organic waste) in a landfill. Methane generated by landfilling of organic waste is detrimental as a greenhouse gas. The carbon dioxide from aerobic composting is part of the standard biogenic cycle.
Facilitate growth in other recycling food waste takes up a considerable proportion of general waste bins. Implementing a food waste recycling system would reduce the amount of general waste and make it more apparent which other materials are suitable and could be recycled. For example, high volumes of paper/cardboard can now be easily segregated.
Reducing Food waste
To reduce food waste, keep the following principles in mind. Using the well-known Three Rs strategy can turn around food wastage entirely:
1. Reduce - food waste can be minimised by pre-planning food orders and only buying what is needed, and by offering portion sizes that will not end up as plate waste
2. Reuse - Think of second uses before throwing food into the rubbish in landfills.
3. Recycle Spoiled food can be used better before heading to landfills. If food has already turned bad, consider creating compost or fertiliser before throwing it away.
Sorting waste
Modern thinking about managing waste has led to waste reduction programs by all Australian governments. Sorting and reducing waste is strongly encouraged. Cleaning products which go down the sink and into the environment pollute the land, the waterways, and the ocean. Environmentally friendly cleaning products do not harm the environment after they are washed down the sink. They may be labelled 'biodegradable', 'non-toxic' or 'green' and should be used in commercial kitchens to reduce the negative impact of the business on the environment.
Waste may be sorted into several categories:
Food waste - leftover food scraps and waste food.
Paper - cardboard boxes, packaging paper and office paper.
Plastic - carry bags and wraps.
Glass - empty bottles and jars.
Metal - aluminium cans.
The following should be considered when disposing of waste:
Empty milk crates, bread crates, oil drums, beer barrels and kegs should be organised for regular pick-up by the vendor.
Soft food scraps should be put through a waste disposal unit.
Rubbish compactor and grease traps should be regularly cleaned.
Fats and oils should not be poured down drains or in garbage bins. The establishment should arrange proper collection or disposal of liquid waste.
Food scraps that cannot be used can be composted if viable for the establishment. Composting reduces the environmental impact.
Recycle materials such as paper, cardboard, cans, bottles, and other containers in the correct recycling bins.
Correct and environmentally sound disposal methods for kitchen waste:
Food waste:
Businesses should consider donating surplus food to organisations such as FareShare, which collects quality food that would otherwise be wasted and use it to prepare nutritious meals for the hungry and homeless.
Cafes, restaurants, and other food businesses are encouraged to recycle food waste. Recycled food organics are composted to produce a valuable soil conditioner product to improve the health and productivity of soils. Commercial recycling organisations provide a recycling collection service for food waste that can be used. Food scraps can be placed in the landfill bin or turned into compost.
Contaminated or Spoiled Food waste:
The business owner, the appropriate state agency, and local authorities usually make decisions about disposing of food products. It is necessary to evaluate each item's quality, safety, and condition before deciding whether it should be disposed of, repaired, or salvaged.
Owners may be permitted to dispose of tainted food goods in a landfill by incineration or rendering, depending on the relevant municipal, state, and federal restrictions. Important points to remember when disposing of contaminated food include:
Type of contaminants
Type of waste category - hazardous waste, municipal waste, radiological waste, non-hazardous waste or unknown
Quantity of the contaminated food waste
Location of the final disposal facility
Logistics for transporting the contaminated food to the disposal facility
Required permits associated with the disposal and its procurement.
Health and safety protection plan for workers involved in the disposal process
Who and which organisations will supervise the disposal process
Recyclables:
Each food service operation has its procedures and practices regarding waste products. In most places, all waste will be weighed and recorded so costs can be accurately analysed. Federal, State, and local government regulations dictate disposal methods for various types of rubbish. Each establishment must employ an effective method of waste disposal that complies with regulations. Following are the correct disposal methods for some of the common recyclable waste generated in commercial kitchens:
Glass bottles and jars: Empty and place in the yellow-lidded recycling bin.
Plastics:
Plastic bags: Place in the landfill bin, or to recycle plastic bags and soft scrunch able plastics, take them to the local supermarket.
Plastic containers and bottles: Place all rigid plastic containers and bottles in the yellow-lidded recycling bin.
Soft plastics: Place in the landfill bin or take them back to a local supermarket for recycling.
Paper and cardboard: Place in the yellow-lidded recycling bin.
Tin or aluminium containers: Place empty cans in the yellow-lidded recycling bin.
4.5 Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts. (KE 10.3)Hazardous substances:
Hazardous substances must carry warning labels regarding the level and type of danger. These are called HAZCHEM labels. The Commonwealth WHS legislation aligns labelling with an international system of chemical classification, labelling and safety information documents.
Symbols, signal words, safety statements on labels and SDS and MSDS provide warning information to staff and customers alike. The signal word Danger is more severe than Warning. These prominent symbols are the easiest way to warn staff to manage and dispose of the substance or article with care.
Hazardous waste from Kitchens
As learned in section 3, some kitchen waste is hazardous. It can injure workers and do harm to the environment. Follow organisational procedures to dispose of it safely.
Contaminated / Spoiled food
Comply with government regulations when disposing of perished or contaminated food past the use-by date. There may be certain conditions for disposal, including special waste bins or containers. Remember to complete stock spoilage or shrinkage reports before disposal.
Cooking oils, animal fat
Cooking oils, animal fat, ghee, and grease can also be hazardous. Never put them down the drain or in the general rubbish. They are a hazard to soil and waterways. Put them in a designated bin for the contractor to collect.
Broken service ware
As learned in section 2.3, broken glass, dishes, and crockery must be safely wrapped and disposed of so it does not poke through plastic rubbish bags and cause injuries.
Cleaning agents/chemicals
According to the SDS or MSDS, staff should properly dispose of all obsolete cleaning agents and chemicals. Incorrect disposal can cause pollution and contaminate local waterways. Also, ammonia or chlorine are irritants and hazardous to humans, animals, and plants.
Safely handle and remove general waste, dangerous goods, and hazardous substances.
Hazardous waste/substances
Read and follow the manufacturers instructions, SDS or MSDS.
Adhere to warning signage on the product or container.
Use protective equipment and clothing (storage bags, suitable clothing, enclosed footwear, disposable face masks and gloves).
Look for any hazard symbols (HAZCHEM codes) or wording on items to help identify types of hazards.
Follow organisational procedures for handling, transport, storage, and disposal.
Get the necessary training.
General waste
Use gloves and tongs when handling waste.
Always wash hands after handling or disposing of any waste material.
Use bin bags and tie them securely before transferring waste to the dumpster or general waste bin.
Never let bins overflow. This makes the job of disposal harder and creates unsanitary conditions.
Keep bins and bin lids clean and closed. A dirty bin is unhygienic and can attract unwanted pests such as rats, mice, and cockroaches. It may also lead to the breeding of harmful bacteria.
On occasion, there may be a need to dispose of cleaning chemicals. This may occur when:
Chemicals have become outdated
When containers have lost their labels and inside content is unknown, the business elects to dispose of the product rather than risk making guesses about the possible content
Changing suppliers, disposing of any existing product, and beginning from a set date to use all new products
Deciding to discontinue using an individual product because it is not performing as expected
There has been a spill, and workers need to get rid of the product.
Environmental considerations mean that chemicals must be disposed of environmentally sensitively. 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 the usual rubbish.
08572500Self AssessmentQuestion 1: List some common PPE used in a commercial kitchen.
Answer:
______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Question 2: How can kitchen staff reduce negative environmental impacts?
Answer:
______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Question 3: How can kitchen staff reduce negative environmental impacts?
Answer:
______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Bibliographyhttps://www.foodstandards.gov.au/publications/Documents/Safe%20Food%20Australia/STANDARD%203.2.3%20Food%20Premises%20and%20Equipment.pdfhttps://www.foodsafety.com.au/resources/guides/how-to-keep-your-commercial kitchen-clean
https://www.foodstandards.gov.au/publications/documents/3_2_3.pdf http://safefood360.com/resources/Cleaning.pdf
https://www.so health.so.gov.au/wps/wcm/ connect/ 18741 l 80499970f089 l e8faa865 0257d/SA-
https://www.health.vic.gov.au/quality-safety-service/cleaning-standards
Food Codes, Standards And Legislation - RMIT University. (n.d.). Retrieved from https://www.dlsweb.rmit.edu.au/toolbox/foodsafety/food_auditing/manage_audit/pla
Food Standards Australia New Zealand - Wikipedia. (n.d.). Retrieved from https://en.wikipedia.org/wiki/FSANZ
How To Clean A Commercial Kitchen | P&G Professional. (n.d.). Retrieved from https://pgpro.co.uk/how-to-clean-a-commercial-kitchen/
Restaurant Kitchen Cleaning List - The Balance. (n.d.). Retrieved from - https://www.thebalance.com/restaurant-kitchen-cleaning-list-2888798
Cleaning And Sanitising - Bundaberg Regional Council. (n.d.). Retrieved from - http://www.bundaberg.qld.gov.au/brc/policy.php?doc_num=MD-7-417
Restaurant And Cafe Cleaning Checklist. (n.d.). Retrieved from - http://www.brcompany.com.au/check-list/restaurant-and-cafe-cleaning-checklist-.
Dressings-sauces.org. (2017). Dictionary of dressings and sauces. [online] Available at: https://www.dressings-sauces.org/dictionary-dressings-and-sauces.
Betterhealth.vic.gov.au. (2017). Food safety and storage. [online] Available at: https://www.betterhealth.vic.gov.au/health/healthyliving/food-safety-and-storage.
nidirect. (2017). Storing food safely | nidirect. [online] Available at: https://www.nidirect.gov.uk/articles/storing-food-safely.
Food Newsfeed. (2017). How to Minimize Food Waste in Commercial Kitchens. [online] Available at: https://www.foodnewsfeed.com/fsr/vendor-bylines/how-minimize-food-waste-commercial-kitchens.
Ww2.health.wa.gov.au. (2017). Cleaning and sanitising food premises and food equipment. [online] Available at: http://ww2.health.wa.gov.au/Articles/A_E/Cleaning-and-sanitising-food-premises-and-food-equipment.
Halal, S. (2017). Requirement for Food Production. [online] Halalcs.org. Available at: http://www.halalcs.org/halal-production/halal-requirements.html.
2540909637500-902992000
24104608703310SITHKOP009
Clean kitchen premises and equipment
00SITHKOP009
Clean kitchen premises and equipment
24168107664450Unit Assessment Pack (TAP)
0Unit Assessment Pack (TAP)
Table of Contents
TOC o "1-3" h z u Assessment Pack (UAP) Cover Sheet PAGEREF _Toc118666066 h 3Student and Trainer/Assessor Details PAGEREF _Toc118666067 h 3Course and Unit Details PAGEREF _Toc118666068 h 3Assessment Submission Method PAGEREF _Toc118666069 h 3Student Declaration PAGEREF _Toc118666070 h 3Assessment Plan PAGEREF _Toc118666071 h 4Unit information pack PAGEREF _Toc118666072 h 4UAT 1 Unit Knowledge Test (UKT) PAGEREF _Toc118666073 h 5Pre-assessment checklist PAGEREF _Toc118666074 h 5Purpose PAGEREF _Toc118666075 h 5Information for students PAGEREF _Toc118666076 h 5Reasonable adjustments PAGEREF _Toc118666077 h 5Student declaration PAGEREF _Toc118666078 h 5Assessment task instructions PAGEREF _Toc118666079 h 6Unit Assessment Result Sheet (UARS) PAGEREF _Toc118666080 h 36UAT 2 Practical Demonstration PAGEREF _Toc118666081 h 38Pre-assessment checklist PAGEREF _Toc118666082 h 38Purpose PAGEREF _Toc118666083 h 38Information for students PAGEREF _Toc118666084 h 38Reasonable adjustments PAGEREF _Toc118666085 h 38Student declaration PAGEREF _Toc118666086 h 38Assessment task instructions PAGEREF _Toc118666087 h 39Unit Assessment Result Sheet (UARS) PAGEREF _Toc118666088 h 83
Purpose of unit Assessment Pack
This document is for the student and provides all the assessment tasks which need to be completed to be deemed competent in this unit. The document also provides instructions and information to assist the student to complete each assessment task. Students must respond to all questions and submit the assessment to their Assessor.
Copyright
This document was developed by VET Resources 2021.
No part of this resources may be reproduced in any form or by any means, electronic or mechanical including photocopying or recording or by any information retrieval system without written permission from VET Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying.
Assessment Pack (UAP) Cover Sheet
Student and Trainer/Assessor DetailsStudent ID Student name Trainer/Assessor name Course and Unit Details
Course code Course name Unit code SITHKOP009
Unit name Clean kitchen premises and equipment
Assessment Submission Method
By hand to trainer/assessor
By email to trainer/assessor
Online submission via Learning Management System (LMS)
By Australia Post to RTO Any other method _________________________________________________
(Please mention here)
Student Declaration
I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice.
I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack;
For the purposes of assessment, I give the Trainer/Assessor of this assessment the permission to:
Reproduce this assessment and provide a copy to another member of staff; and
Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking).
Student signature Date
Assessment Plan
To demonstrate competence in this unit, the studentmust be assessed as satisfactory in each of the following assessment tasks.
Evidence recorded Evidence Type/ Method of assessment Sufficient evidence recorded/Outcome
Unit Assessment Task 1 Unit Knowledge Test (UKT) S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 2 Practical demonstration S / NS (First Attempt)
S / NS (Second Attempt)
Final result C NYC Date assessed Trainer/Assessor Signature Unit information pack
The student and Trainer/Assessor must read and understand all the information in the unit information pack before completing the unit assessment pack.
UAT 1 Unit Knowledge Test (UKT)Pre-assessment checklistPurpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.
Information for students
Please make sure you have completed the necessary prior learning before attempting this assessment.
Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
Please make sure you understand what evidence is required to be collected and how.
Please make sure you know your rights and the complaints and appeal process.
Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
Due date of this assessment task is according to your timetable.
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
Request for an extension to submit your assessment work must be made before the due date of this assessment task.
Reasonable adjustments
If student has requested a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.
Student declaration
I confirm that Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.
Student signature Date
190579375 Assessment task instructions
Assessment type:
Written Questions
Instructions provided to the student:
Assessment task description:
This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency.
The Unit Knowledge Test is comprised of ten (10) written questions.
Student must respond to all the questions and submit them to the Trainer/Assessor.
Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task.
Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available.
Applicable conditions:
This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test).
Student must read and respond to all questions.
Student may handwrite/use computers to answer the questions.
Student must complete the task independently.
No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
Trainer /Assessor must assess students written skills and knowledge as he/she completes this assessment task.
The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.
Resubmissions and reattempts:
Where a students answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.
Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
For more information, please refer to the RTO Student Handbook.
Location:
This assessment task may be completed in (tick the relevant box):
Learning Management System Classroom
Simulated learning environment Workplace
Other: ____________________________________
Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.
Purpose of the assessment
The purpose of the assessment is to check knowledge relevant to the unit.
Instructions for answering written questions:
Students must complete a written assessment consisting of a series of questions.
It is expected from students to correctly answer all the questions.
Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant.
Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used.
Assessors must not accept responses/answers that have been copied directly from other sources materials.
Resources required to complete the assessment task:
Access to learner guide and other learning materials.
Computer
Internet
MS Word
Printer or e-printer
Unit Assessment Task
Feast of Flavours website
Food safety standards
Question 1a: In the below table two columns are provided. Match the items in column 1 with their correct descriptions in column 2 and provide at least one example of each in the answer box.
Column 1 (Key terms) Column 2 (description)
1. Cleaning schedules a. It is the passing of bacteria from contaminated food to uncontaminated food.
2. Physical contamination b. is a set of written instructions that describes everything that needs to be done to keep the business clean.
3. Food contamination c. is caused by microscopic organisms - bacteria and viruses
4. Chemical contamination d. is caused when a foreign object contaminates the food.
5. Biological Contamination e. When polluted by a physical, chemical, or microbiological contaminant, food is not fit for consumption.
6. Cross-contamination f. is caused when any toxic liquid contaminates food.
Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes No No No No No No Column 1(Key terms) Answers Examples
1. Cleaning schedules 2. Physical contamination 3. Food contamination 4. Chemical contamination 5. Biological Contamination 6. Cross-contamination Question 1b: What are the two key benefits of maintaining cleaning regimes in the kitchen? Satisfactory response
Yes No Question 1c: Many different cleaning and sanitising products and chemicals are available to effectively clean commercial kitchens and equipment. Match the cleaning and sanitising products and chemicals from column 1 with the appropriate statements from column 2.
Column 1 (cleaning and sanitising products and chemicals) Column 2 (description)
1. Disinfectants a. These chemicals are used for heavy-duty cleanings, such as removing carbon build-up on grill plates, stove tops or pots with burnt bottoms and built-up grease on floors
2. Neutral detergents b. are used to clean rubbish bins and areas containing unpleasant odours. These are not hazardous but should be used with care.
3. Alkaline cleansers c. a flammable cleaning agent that breaks down and dissolves grease and fat and is used to clean grill plates, stovetops, deep-fryers, and internal oven surfaces.
4. Acid cleaners d. is the most common chemical used in the catering industry as it is the most suitable chemical for kitchen equipment that does not contain built-up or ground in dirt or grime.
5. Degreaser e. are stronger than detergents used for cleaning grease, fat, and other soils from a range of surfaces in the kitchen. These are more effective in killing bacteria and other dangerous organisms.
6. Caustic/chlorine cleaners f. Use these for brightening aluminium, cleaning drains, removing rust or descaling dishwashers, bain-maries, and stainless steel.
Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes No No No No No No Column 1 (cleaning and sanitising products and chemicals) Answers
1. Disinfectants 2. Neutral detergents 3. Alkaline cleansers 4. Acid cleaners 5. Degreaser 6. Caustic/chlorine cleaners Question 1d:
i. What information do cleaning schedules contain? (100-120 words)
ii. Fill in the table below with the correct cleaning frequencies and appropriate cleaning products and equipment for the following kitchen equipment. Satisfactory response
i. Yes ii. Yes No No Kitchen Equipment Frequency Cleaning products and equipment
Knives Wall tiles above pot sink Pot sink Deep fryer Canopy exhaust filters Question 1e: List two key cross-contamination issues that may occur across cutting surfaces in the commercial kitchen. Satisfactory response
Yes No Question 1f: What is the purpose of cleaning regimes in commercial kitchens? (30-50 words) Satisfactory response
Yes No Question 2a: Match the cleaning and sanitising products and chemicals for kitchens and equipment in Column 1 with the appropriate statements in column 2. Satisfactory response
Yes No Column 1 (cleaning and sanitising products and chemicals and equipment) Answer Column 2 (description)
1. Bleach a) are poisonous and, if used irresponsibly, could harm the environment, the community, and the health of the person applying it.
2. Manual Dishwashing liquid b) easily remove fingerprints, smears, and stains because these are specially formulated to leave a streak-free finish. Perfect for cleaning windows and mirrors and equally efficient on other shining surfaces like polished chrome, stainless steel, or glazed tiles.
3. Floor cleaners c) It is powerful enough to remove grease and dirt from all cookware and kitchen essentials and is softer and kinder to the skin
4. Pesticides d) Specially formulated to remove all the dirt, grime and germs, these commercial-grade chemicals will leave washrooms looking spotless
5. Glass cleaner e) is a flammable cleaning agent that breaks down and dissolves grease, fat and is used to clean grill plates, stovetops, deep-fryers, and internal oven surfaces.
6. Washroom and toilet cleaners f) The food industry's most used chlorine-based chemical sanitisers.
7. Degreasers g) These cleaners are designed specifically for combi ovens and other cooking machines.
8. Cooking equipment cleaner h) Can be used on various surfaces and are essential for keeping every part of the venue hygienic and spotless.
Question 2b: Briefly explain what a dishwasher is and the following chemicals used in an automatic dishwasher:
Automatic Liquid Detergent
Automatic Dishwashing powder
Automatic Dishwashing tablets
Each part of the answer must be between one to sentences. Satisfactory response
Yes No Question 2c: Material Safety Data Sheets (MSDS), also known as Safety Data Sheets (SDS), provide critical information about hazardous chemicals.
List five pieces of critical information about hazardous chemicals found on an MSDS or SDS. Satisfactory response
Yes No Question 2d: Answer the following questions:
A) List 3 hazardous chemicals used in a commercial kitchen.
B) List the five steps that you would take in the commercial kitchen in case of a chemical spill in the kitchen. Satisfactory response
A) Yes B) Yes No No Question 2e: If contact with a caustic chemical occurs, immediately refer to the information found on the SDS or MSDS. List the best safety practices in the following situations:
1. Safety when the chemical is swallowed (list five)
2. Safety when the chemical comes in contact with the skin (list five) Satisfactory response
Yes No Question 3a: Briefly discuss the difference between cleaning and sanitising. (60-80 words) Satisfactory response
Yes No Question 3b: . Sanitising the surface reduces the number of invisible germs to safe levels on food-contact surfaces but does not kill them all. Briefly discuss the two methods for sanitising. (80-100 words) Satisfactory response
Yes No Question 3c: List the steps that you will undertake to clean and sanitise the following kitchen equipment before and after food preparation.
a. Stovetops, deep-fryers, and inside ovens (list four)
b. Microwave (list six)
c. Knives (list seven) Satisfactory response
a. Yes b. Yes c. Yes No No No Question 3d: Failing to put equipment back where it belongs can cause frustration in the workplace, so it is necessary to store cleaned equipment and cleaning products in their designated places.
In the context of the above statement, list nine (9) common guidelines for storing cleaned equipment in its designated place. Satisfactory response
Yes No Question 4a: Choose which ones you will dish wash and which hand wash from the following service ware and equipment. Satisfactory response
Yes No Service ware and equipment Dish wash Hand wash
Chopping boards Containers Crockery Cutlery Dishes Glassware Graters Knives Pots and pans Piping Bags Question 4b: List six (6) tips to use the dishwasher effectively. Satisfactory response
Yes No Question 4c: The picture below shows a three-compartment dishwashing sink for washing, rinsing, and sanitising used for hand washing items. Student must select the correct options from the provided table and fill in the gaps.
wooden hot
rubber apron manufacturer's
frothy rubber gloves
hose air dry
rinse soak
sanitiser knife
equipment plug hole
Satisfactory response
Yes No Steps Description
1. Pre-clean Use correct PPE _____________ and a _____________.
Scrape food and other scraps off.
Use a pressure _____________ to rinse off any remaining dirt.
_____________ dirty cooking pans.
Make sure the sink is clean.
Fill the sink with _____________ water and add the correct amount of detergent.
2. Wash and rinse Wash _____________ items quickly, not leaving them to soak.
Only wash one _____________ at a time. Never put them in _____________ water because they are hard to see.
Change the water often.
_____________ with clean hot water.
3. Sanitise Mix food-grade chemical _____________ into a sink of warm water.
Soak utensils and equipment in it according to the _____________ instructions. It does not need to be rinsed off.
4. Dry Place the items on racks to _____________.
5. Clean up Remove any food scraps from the _____________.
Clean the sink and the area around it.
Clean and sanitise the cleaning _____________, e.g. brush, scourer, or cloth. Leave them to dry.
Question 4d. List at least two steps that you undertake to clean and sanitise the following kitchen equipment:
1. Chopping boards
2. Pots, pans, and graters
3. Piping bags. Satisfactory response
1. Yes 2. Yes 3. Yes No No No Question 5a: List the five steps involved in the correct and environmentally sound disposal methods for broken service ware.
Satisfactory response
Yes No Question 5b: Fill in the following gaps with the appropriate words below for service ware:
record book organisational staff replace
sufficient shortages circulation teamwork
informing self-management service breakage report
Satisfactory response
Yes No 1. The establishment needs to know when service ware is damaged or breaks so they can ________________ items and prevent ________________.
2. Breakages, chips, or cracks can be reported in several ways: in a ________________, on a ________________ or by ________________ the manager.
3. Remove any broken or chipped service ware from ________________ immediately.
4. It is up to the ________________ to ensure ________________ sparkling, unbroken, and crockery supplies are available during the ________________ period.
5. To ensure that sufficient supplies of clean, undamaged crockery are always available during the service period requires certain skills: ________________ skills, ________________ skills, ________________ skills, Workflow and Time management skills.
Question 5c: How can you ensure sufficient clean, undamaged crockery supplies are available during the service period in the kitchen? List any ten points. Satisfactory response
Yes No Question 6a: You are going to open an Indian restaurant and have hired an architect for the construction design. What food safety guidelines will you give them about the following so your restaurant adheres to the Food Safety Standards?
1. Water supply
2. Lighting
3. Floors
4. Handwashing facilities
5. Refrigeration
(Max 50 words each) Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes No No No No No Question 6b: How do you clean and sanitise the following kitchen surfaces and food preparation and storage areas:
1. Floors (list eight)
2. Walls (list seven)
3. Benches and working surfaces (list six)
4. Fridges and freezers (list five) Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes No No No No Question 6c: List a few common kitchen pests (any 3). List some areas in a commercial kitchen where pests may be found (any 5). Satisfactory response
Yes No Question 6d: List ten steps you will follow to safely and effectively clean areas of any animal or pest waste. Satisfactory response
Yes No Question 6e: Answer the following questions:
i. What should you do in case of identifying a pest in the kitchen? (list two steps)
ii. List five points to make pest control more effective. Satisfactory response
i. Yes ii. Yes No No Question 7a: In the context of using chemicals safely, what are the five dos that kitchen staff need to follow while working in the kitchen? Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes No No No No No Do's
Question 7b: List 8 items of cleaning equipment and consumables used in a kitchen. List five points to keep in mind while using such equipment. Satisfactory response
Yes No Question 7c: Complete the table below with three main pieces of major electrical cleaning equipment used in commercial kitchens and their functions, features, and safe operation. Satisfactory response
1. Yes 2. Yes 3. Yes No No No Electrical cleaning equipment Functions (30-50 words) Features (30-50 words) Safe Operation (30-50 words)
Question 7d: List six safe practices for using different types of cleaning and sanitising products, chemicals, and hazardous substances in the kitchen: Satisfactory response
Yes No Question 7e: In the context of safe storage of different cleaning and sanitising products, chemicals and hazardous substances, fill in the gaps with appropriate words.
stacked dated flammable access
sunlight top personal protective equipment ventilated
nature heat labelled trained
cabinets First Aid eyewash eye level
Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes 7. Yes 8. Yes 9. Yes No No No No No No No No No 1. All hazardous chemicals must be properly ______________ with the chemical's ______________ and hazard warnings.
2. ______________ materials must be stored in an approved, dedicated storage cabinet or room with access only to the concerned personnel.
3. Chemicals must not be stored on the ______________ shelves above ______________.
4. Chemicals must not be ______________ one above the other, must not be stored in corridors, and must not block or restrict ______________ to doors, lifts, stairways, or office areas.
5. Acids must be stored in appropriate acid ______________.
6. Highly odorous chemicals must be stored in a ______________ cabinet.
7. All chemicals must be labelled and ______________ when received and opened.
8. ______________ supplies, emergency phone numbers, ______________, emergency shower equipment, fire extinguishers, spill clean-up supplies, and PPE (______________) must be readily available to the ______________ personnel.
9. Keep all stored chemicals away from ______________ and direct ______________.
Question 8a: PPE stands for Personal Protective Equipment. In this context, fill in the gaps below:
rubber aprons face mask earplugs or earmuffs
rubber or reusable gloves safety footwear goggles or glasses
protective clothing must be worn hands must we washed before returning to work hair protection must be worn in this area
Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes 7. Yes 8. Yes 9. Yes No No No No No No No No No 1. Use ______________ when cleaning with caustic chemicals.
2. Use __________________________ when cleaning with caustic chemicals, cleaning up broken glass or handling waste.
3. When cleaning chemicals or working in areas with toxic fumes, a disposable face mask is needed.
4. Use protective clothing such as ______________ as required to protect clothing or skin.
5. Use ______________ with non-slip soles when cleaning.
6. Use hearing protection such as earplugs or earmuffs to protect ears when using vacuum cleaners or floor polishers for extended periods.
7. Identify Image 1 __________________________.
8. Identify Image 2 __________________________.
9. Identify Image 3 __________________________.
Img 1 Img 2 Img 3
Question 8b: Briefly discuss the purpose of the following personal protective equipment used when cleaning:
1. Safety goggles, masks, and face shields (30-50 words)
2. Gloves: (100-150 words)
Dishwashing gloves
Cut-resistant gloves
Freezer gloves
Oven Mitts
3. Safety Shoes (30-50 words)
4. Aprons (80-100 words) Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes No No No No PPE Purpose
Safety goggles, masks, and face shields Gloves:
a. Dishwashing gloves
b. Cut-resistant gloves
c. Freezer gloves
d. Oven Mitts Safety Shoes Aprons Question 8c: Identify the following PPE from the images below. Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes 7. Yes No No No No No No No
Question 8d: Answer the following questions:
i. What is manual handling? State five causes of injuries due to poor manual handling techniques in the kitchen. (30-50 words)
ii. List five preventive measures to avoid injuries or accidents identified in part (i). Satisfactory response
i. Yes ii. Yes No No Question 8e: Performed incorrectly, manual handling can stress the body and cause serious injury. Discuss each step 1-5 below on the best practice when lifting heavy boxes safely and avoiding injuries in the kitchen while cleaning the premises in one to two sentences.
Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes No No No No No Question 8f: What are the safe manual handling techniques to observe when bending while cleaning equipment? (40-80 words) Satisfactory response
Yes No Question 9a: How can you reduce negative environmental impacts by efficiently using the following resources: (List 6 points each)
1. Water
2. Energy
3. Food Satisfactory response
1. Yes 2. Yes 3. Yes No No No Resources Efficient use of the following resources
Water Energy Food Question 9b: The picture below shows three garbage bins commonly used in commercial kitchens. In the table below, identify what each bin is designated for and fill in five items that can and cannot go in those bins.
Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes No No No No No S.no Green Bin Green Bin Green Bin
Can go Cannot go Can go Cannot go Can go Cannot go
1. 2. 3. 4. 5. Question 9c: Commercial kitchens have many stations focusing on diverse types of food, which means different ways of preparing food and minimising food waste. Briefly discuss six ways of minimising food waste. (150-200 words) Satisfactory response
Yes No Question 9d: Briefly discuss procedures for correct, safe, and environmentally sound disposal methods for the following: (Max 50-60 words each)
1. Food waste
2. Contaminated food
3. Fats and oils
4. Cleaning agents & Chemicals Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes No No No No Kitchen waste Correct and environmentally sound disposal methods
Food waste Contaminated food Fats and oils Cleaning agents & chemicals Question 9e: In the table below, match the provided key terms in Column 1 with appropriate statements in column 2. Satisfactory response
Yes No Column 1 (Key terms) Answer Column 2 (Description or correct method)
1. HAZCHEM labels a. Spoiled food can be used better before heading to landfills. If food has already turned bad, consider creating compost or fertiliser before throwing it away.
2. Reduce b. Empty and place in the yellow-lidded recycling bin.
3. Reuse c. Food waste can be minimised by pre-planning food orders and only buying what is needed, and by offering portion sizes that will not end up as plate waste
4. Recycle d. Place them in the landfill bin, or take them to the local supermarket to recycle plastic bags and soft scrunch able plastics.
5. Glass bottles and jars e. Empty and place in the yellow-lidded recycling bin.
6. Plastic bags f. Hazardous substances must carry warning labels regarding the level and type of danger.
7. Tin or aluminium containers g. Place in the yellow-lidded recycling bin.
8. Paper and cardboard h. Think of secondary uses before throwing food into the rubbish in landfills.
Question 9f: Complete the following sentences by filling in the blanks with appropriate words from below.
bins collection disposal liquid
pick-up composted bottles vendor
grease scraps drains environmental
cardboard biodegradable recycling supermarket
Satisfactory response
1. Yes 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes 7. Yes 8. Yes No No No No No No No No 1. Empty milk crates, bread crates, oil drums, beer barrels and kegs should be organised for regular __________________ by the __________________.
2. Soft food __________________ should be put through a waste __________________ unit.
3. Rubbish compactors and __________________ traps should be regularly cleaned.
4. Fats and oils should not be poured down __________________ or in garbage __________________. The establishment should arrange proper __________________ or disposal of __________________ waste.
5. Food scraps that cannot be used can be __________________ if viable for the establishment. Composting reduces the __________________ impact.
6. Recycle materials such as paper, __________________, cans, __________________, and other containers in the correct __________________ bins.
7. Environmentally friendly cleaning products do not harm the environment after we wash them down the sink. They may be labelled __________________, 'non-toxic' or 'green'.
8. To dispose of soft plastics, place them in the landfill bin or take them back to a local __________________ for recycling.
Question 10: Student are required to access the Feast of Flavours website (refer to task 2 for log in details) and food safety standards and retrieve the relevant documents to answer the provided questions in the table. Satisfactory response
Yes No Organisation specific information Answers
List five contents of the cleaning schedule of Feast of Flavours Procedures for disposing of contaminated food (10-20 words) Reporting mechanisms for infestations (10-20 words) Standards of presentation for the premises. List any four (refer to the food safety standards followed by Feast of Flavours).
Unit Assessment Result Sheet (UARS)Outcome of Unit Assessment Task (UAT) First attempt:
Outcome (please make sure to tick the correct checkbox):
Satisfactory (S) or Not Satisfactory (NS) Date: _______(day)/ _______(month)/ ____________(year)
Second attempt:
Outcome (please make sure to tick the correct checkbox):
Satisfactory (S) or Not Satisfactory (NS) Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student First attempt:
Second attempt:
Student Declaration I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources.
I have kept a copy of all relevant notes and reference material that I used as part of my submission.
I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own.
I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.
All appeal options have been explained to me.
Student Signature Date Trainer/Assessor Name Trainer/Assessor Declaration I hold:
Vocational competencies at least to the level being delivered
Current relevant industry skills
Current knowledge and skills in VET, and undertake
Ongoing professional development in VET
I declare that I have conducted an assessment of this candidates submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate.
Trainer/Assessor Signature Date Office Use Only Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date)
by (insert Name) __________________________________
UAT 2 Practical DemonstrationPre-assessment checklistPurpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.
Information for students
Please make sure you have completed the necessary prior learning before attempting this assessment.
Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
Please make sure you understand what evidence is required to be collected and how.
Please make sure you know your rights and the complaints and appeal process.
Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
Due date of this assessment task is according to your timetable.
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor.
Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
Request for an extension to submit your assessment work must be made before the due date of this assessment task.
Reasonable adjustments
If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.
Student declaration
I confirm that the Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.
Student signature Date
508077470 Assessment task instructions
Assessment type:
Practical Demonstration
Instructions provided to the student:
Assessment task description:
This is the second (2) unit assessment task that student has to successfully complete to be deemed competent in this unit of competency.
The student is required to complete TWO activities.
Activity 1: Clean and sanitise kitchen premises and equipment.
Activity 2: Clean and sanitise kitchen premises and equipment.
The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task.Applicable conditions:
All activities are timed.
Students must follow the cleaning schedules attached to effectively clean, sanitise and maintain the hygiene and cleanliness of kitchen equipment and premises by following all instructions for the trainer/assessor to assess competency in this assessment task.
The student must complete the task independently.
No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
Trainer /Assessor must assess students practical skills, technique, and knowledge as he/she completes this assessment task.
The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.Resubmissions and reattempts:
Where a students performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions.
Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
For more information, please refer to the RTO Student Handbook.
Location:
This assessment task may be completed in (tick the relevant box):
Learning Management System Classroom
Simulated learning environment Workplace
Other: ____________________________________
Purpose of the assessment:
Purpose of this Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit.
General Instructions for attempting the Practical Demonstration:
Student must complete all the activities of this assessment task.
Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
The student must complete all the provided templates (if any).
Resources required to complete the assessment task:
Computer
Internet
MS Word
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace; or
a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
commercial kitchen with food preparation and storage areas with floor, walls and shelves
fixtures and large equipment:
commercial blender, mixer and attachments
commercial dishwasher
commercial grade work benches
commercial oven with timer and trays:
convection
microwave
commercial refrigeration facilities:
freezer
fridge
deep-fryer
sink
gas, electric or induction stove top
storage facilities:
shelving
trays
slicing machine
small equipment:
cutting board
knives and cleavers
scales
scoops, skimmers and spiders
service-ware
small utensils:
spoons and ladles
temperature probe
thermometer
personal protective equipment
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
mops and buckets
sponges, brushes and scourers
tea towels
waste sink for mops
organisational specifications:
equipment manufacturer manuals
food safety policies
current commercial stock control procedures and documentation for ordering, monitoring and maintaining cleaning stock
commercial cleaning schedules
SDS for cleaning agents and chemicals and plain English workplace documents or diagrams that interpret the content of SDS.
Scenario:
Feast of Flavours story
Feast of Flavours was begun when three school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After three years and innumerable ups and downs, Feast of Flavours was born.
Objective
Feast of Flavours aims to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the world's flavours and various unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours.
Menu options
The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design. The menu has been fashioned by a Michelin 3-star chef and their team, including world-class chefs worldwide.
At Feast of Flavours, you can also find cocktails and beverages curated to give a unique experience with each slow slip.
A complete list of the menu options can be located at the Feast of Flavours simulated website.
Meetings & Events
Feast of Flavours is acknowledged as an industry leader delivering the best food service to its customers. The restaurant is also equipped to handle private or corporate events including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event.
Family Table seats 10 guests
Community Table seats up to 15-20 guests
Private Dining Room seats up to 25-30 guests
The restaurant is determined to cater for any customer within 2 minutes of their arrival and serve delicious food and drinks within 15 minutes of the order.
All staff at the Feast of Flavours are required to follow the below mentioned legislation, regulatory requirements and the code of practice and for further information refer to the mentioned links:
Work Health and Safety Act 2011
https://www.legislation.gov.au/Details/C2022C00082Model WHS Regulations
https://www.safeworkaustralia.gov.au/doc/model-whs-regulationsWork Health and Safety Regulations 2011
https://www.legislation.gov.au/Details/F2021C00897Model code of Practice resources
Model Code of Practice: How to manage work health and safety risks.
Model Code of Practice: Hazardous manual tasks.
Model Code of Practice: Managing the risks of falls at workplaces
Model Code of Practice: Work health and safety consultation, cooperation and coordination
Model Code of Practice: Managing the work environment and facilitiesModel Code of Practice: Managing the risks of falls at workplaces
Food safe standards
https://www.foodstandards.gov.au/industry/safetystandards/pages/default.aspxAssume that you are working as a kitchen hand in Feast of Flavours. Some of the tasks you perform daily include cutting vegetables, washing dishes, and cleaning kitchen equipment and the premises.
You are required to read and understand the given scenarios and policies and procedures to complete the activities below.
Simulated Business Website
The assessment tasks below use a simulated business website named Feast of Flavours. To access the website, you need to log in by using the below-provided link:
http://feastofflavours.vetadvisorygroup.com/Step 1: Navigate to the website and click Login.
Step 2: Enter the username and password provided by your trainer.
Your trainer will also provide you with the simulated business website information document that will help you to navigate through the website. You need to refer to the following policies and procedures to complete the provided activities:
Food safety program
Equipment manufacturer manuals (provided by the trainer
Food safety policies
Commercial cleaning schedules
SDS for cleaning agents and chemicals (provided by the trainer)
Activity 1: Clean and sanitise kitchen premises and equipment. (Occasion 1)
Additional Scenario You need to clean and sanitise the kitchen equipment and premises by managing your own speed, timing, and productivity according to the organisational policies and procedures and the cleaning schedules (refer to the simulated website). While doing the cleaning tasks, you also need to deal with the following situations:
Situation 1: Handling Breakage
While cleaning and sanitising the service ware you accidentally drop a plate and break it. You must correctly dispose of the broken or chipped service ware and report losses to your supervisor.
Situation 2: Handling Pest Waste
While cleaning and sanitising the kitchen floors, you discover some pest droppings. You must correctly and safely dispose of the pest waste and report the incident to your supervisor orally.
Situation 3: Handling Chemical Accident
While cleaning kitchen surfaces, you accidentally spill some cleaning agent on the floor. You must contain this chemical spill safely and correctly and report the incident to your supervisor.
Situation 4: Creating Chemical Order
At the end of the task, you are to check all chemical stocks and create an order to replace out-of-stock cleaning materials in the attached template.
Your task Purpose
You must clean and sanitise the kitchen equipment and premises in this assessment task.
You also need to handle situations 1-4 correctly, safely and accurately.
Your trainer/assessor will assess your performance.
Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements
Roles and responsibilities
Kitchen Attendant:
Assume that you are working as a kitchen hand in Feast of Flavours Restaurant assisting the chefs. Some of the tasks you perform daily include cutting vegetables, washing dishes, and cleaning kitchen equipment and the premises.
Kitchen Manager
Your trainer will act as the kitchen manager, your supervisor and your point of contact for reporting any issues.
Tasks to be performed
In this assessment task, you are required to clean and sanitise the kitchen equipment and premises. Your trainer/assessor will assess your performance.
The student is required to follow cleaning schedules to clean the following kitchen items
Kitchen surfaces
food preparation areas
storage areas
floors
sink
walls
Portable equipment and tools:
pots, pans and frypans
knives
containers
baking trays
handheld mixer
scales
crockery and dishes
blender
slicing machine
tea towels
temperature probe and thermometer
cryovac machine
Large equipment:
dishwasher
ovens
stovetops
microwave
fridges
freezers
deep fryer
Student must clean and sanitise the above using different types of cleaning agents and chemicals suitable for kitchens and equipment and selecting and using the correct personal protective equipment. Student must finish the cleaning tasks within commercial time constraints.
Throughout this cleaning task, the following techniques and conditions must be included:
1. Firstly, start by cleaning large items of kitchen equipment listed above.
Select appropriate cleaning agents, chemicals and personal protective equipment according to cleaning schedule and safety data sheets. To prepare the chemicals and cleaning agents you need to use the personal protective equipment and follow the dilution requirements and calculate ratios of chemicals and cleaning agents.
Clean and sanitise all the large equipment and store it in its designated place.
2. Next, clean the service ware and utensils listed above.
Sort the portable equipment and tools to be cleaned in either dishwasher or by handwashing.
Clean and sanitise appropriate items in a dish washer.
Clean and sanitise appropriate items by handwashing.
Situation 1: Handling Breakage - Dispose of any broken or chipped service ware and report to Kitchen Manager.
3. Next, clean the kitchen surfaces listed above.
Select appropriate cleaning agents, chemicals and personal protective equipment according to cleaning schedule and safety data sheets. To prepare the chemicals and cleaning agents you need to use the personal protective equipment and follow the dilution requirements and calculate ratios of chemicals and cleaning agents as per SDS (Safety data Sheet) provided by trainer.
Situation 2: Handling Pest Waste - Report pest waste or incident of infestation to the Kitchen Manager and dispose it safely and hygienically.
While using cleaning agents and chemicals wear appropriate PPE, go through SDS and work safely.
Situation 3: Handling Chemical Accident - Follow safety procedures to contain the chemical accident and inform Kitchen manager.
4. Sort and dispose the waste.
Sort the kitchen waste and dispose in appropriate bins safely and correctly minimising negative environmental impacts.
In case you need to dispose any hazardous items, inform kitchen manager and dispose safely and correctly while minimising negative environmental impacts.
5. Overall All through the task:
Use cleaning agents, chemicals, and cleaning equipment safely and according to manufacturers instructions.
Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
While doing the task, consciously try to reduce negative environmental impacts on the environment by efficiently using energy, water, and other resources.
Complete the task within commercial time constraints as guided by your trainer.
Situation 4: Creating Chemical Order - At the end of the task, check cleaning material stock and order more in the attached template by submitting the template to the kitchen manager
You will be required to complete and/or attach. When submitting the completed assessment, the students must take a photo of the before and after the cleaned kitchen and submit it to the trainer as part of their assessment.
Submit the completed chemical order in the attached template to replace out-of-stock cleaning materials.
Timeframe Your trainer will give you 4 hours to complete this activity. You may ask for additional time if required.
[Company Name]
[Street Address]
[City, ST ZIP]
Phone: (000) 000-0000
Fax: (000) 000-0000
Website: PURCHASE ORDER AND DOCKET
DATE 0/0/0000
PO # [123456]
VENDOR SHIP TO
[Company Name]
[Contact or Department]
[Street Address]
[City, ST ZIP]
Phone: (000) 000-0000
Fax: (000) 000-0000 [Name]
[Company Name]
[Street Address]
[City, ST ZIP]
[Phone]
REQUISITIONER SHIP VIA F.O.B. SHIPPING TERMS
ITEM # DESCRIPTION QTY UNIT PRICE TOTAL
-
-
-
-
-
-
-
Comments or Special Instructions SUBTOTAL TAX -
SHIPPING -
OTHER -
TOTAL $ 00.00
If you have any questions about this purchase order, please contact
[Name, Phone #, E-mail]
Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Trainer name:
Date:
Activity 1: Clean and sanitise kitchen premises and equipment. Satisfactory / Not Satisfactory Trainer/Assessor Comments
1. Clean and sanitise kitchen equipment. 1.1 According to the cleaning schedule and product safety data sheets, choose appropriate cleaning agents, chemicals, and personal protective equipment.
1.1.1 Student read and understood the cleaning schedule of Feast of Flavours restaurant.
1.1.2 Student successfully chose appropriate cleaning agents, chemicals and cleaning equipment for cleaning the large pieces of equipment.
1.1.3 Student read and understood the safety data sheets for chosen cleaning agents and chemicals.
1.1.4 As per the safety data sheets, the student selected and prepared appropriate personal protective equipment to handle chemicals safely.
1.1.5 As per the safety data sheets, the student prepared chemicals and cleaning products, calculating ratios to make them up following simple dilution requirements. Yes
No
1.2 To ensure the safety of the food cooked and served to clients, kitchen equipment must be cleaned and sanitised.
1.2.1 Student successfully cleaned and sanitised the following equipment per the manufacturer's instructions.
Dishwasher
Student ensured the following:
Washed the inside of the dishwasher with detergent and a cleaning cloth.
Drained the dishwasher and empty the tank
Cleaned Spray Nozzles
Cleared the debris filter by hand and used a brush with detergent to scrub it clean.
Cleaned the wash/rinse arms and jets with warm water.
Filled the detergent and rinse aid compartments.
Left the dishwasher open to allow air circulation and prevent bacteria buildup.
Ovens
Student ensured the following
Cleared away all food debris from oven's interior.
Removed racks from the oven and dunk them in hot soapy water.
Wiped down walls and doors with industrial oven cleaner
The oven was cool before beginning the task in order to prevent burns.
Stovetops
Student ensured the following
Removed the burner covers, drip trays, and knobs and soaked them in hot, soapy water to loosen the grease.
Used steel wool and detergent to scrub off the grease and get the surface of stove clean.
Used heavy-duty degreaser spray to clean the surfaces around the burners, as well as the front and side of the stove.
Rinsed and dried the soaked and scrubbed the burner covers before putting them back on the stove.
Microwave
Student ensured the following
Before cleaning, student unplugged microwave from wall.
Used wet Chux to clean out any food crumbs.
Removed the detachable rotating trays and washed them using dishwasher soap and warm water.
Used a microfiber towel or cloth soaked in dish soap and warm water to scrub interiors of the microwave to remove the stubborn food deposits.
Used a sanitiser spray to sanitise the interiors.
Used detergent and Chux to clean the exterior of the microwave.
Fridges
Student ensured the following
Disconnected the power supply and emptied the fridge before starting the cleaning process.
Used detergent and scourer pad to clean the door seals / gaskets.
Removed shelves, runners and floor protectors and passed them through dish washer to clean them.
Used detergent and green scourer pad to scrub insides of the fridge including handles, inside the door seal channel and fixed position shelf runners.
Thoroughly dried everything before putting back or reassembly.
Freezers
Student ensured the following
Disconnected the power supply and emptied the freezer before starting the cleaning process.
Used detergent and scourer pad to clean the door seals / gaskets.
Removed shelves, runners and floor protectors and passed them through dish washer to clean them.
Used detergent and green scourer pad to scrub insides of the freezer including handles, inside the door seal channel and fixed position shelf runners.
Thoroughly dried everything before putting back or reassembly.
Deep Fryer
Student ensured the following
Turned off the power and let the oil cool before starting the cleaning process.
Removed the oil and used a cleaning rod or scraper to clean the interior walls, corners, and base of built-up residue.
Removed the baskets and holders and soaked them in hot soapy water.
Brushed, wiped, and rinsed away any debris.
Filled deep fryer tank up to the level line with water and cleaning agent solution.
Turned the deep fryer back on to bring the water to a boil for 10 minutes.
Shut down the fryer again, and let the water cool down completely. Drained the cleaning solution and used a brush to clean the sides and heating elements of the fryer.
Rinsed thoroughly with hot water to remove any remaining residue or leftover cleaning chemicals.
Let the basin, baskets, and frying utensils air dry before inserting new oil for use.
1.2.2 Student successfully demonstrated the 5-step method to clean and sanitise equipment viz:
Scrape
Apply detergent
Rinse
Sanitise
Air dry
1.2.3 Student wore appropriate PPE for the cleaning tasks.
1.2.4 Student properly rinsed and sanitised equipment to eliminate cleaning agents and chemical traces that can contaminate food.
1.2.5 Student demonstrated good technical skills while reassembling kitchen equipment after cleaning. Yes
No
1.3 Place clean equipment in its designated location.
1.3.1 Student successfully stored all cleaned equipment and cleaning products in their designated place.
1.3.2 Student did not touch washed and sanitised items with dirty hands or dirty clothes.
1.3.3 Student ensured each piece of equipment was cleaned and dry before storing them to protect against vermin and other sources of contamination.
1.3.4 When not stored in closed cupboards or lockers, student stored equipment covered or inverted whenever practicable. Yes
No
2. Clean service ware and utensils. 2.1. Sort the dishware and utensils, then put the right items in the dishwasher.
2.1.1 Student correctly sorted the portable equipment and tools and selected the following to be cleaned and sanitised in the dishwasher:
Containers
Crockery and dishes
2.1.2 Student demonstrated good technical skills in identifying the control buttons and successfully ran the dishwasher.
2.1.2.1 Read and understood the equipment manual.
2.1.2.2 Student successfully demonstrated using the dishwasher by identifying the control buttons and using them to run the machine correctly.
2.1.3 Students sorted similar items, such as large and side plates, into piles and then loaded them into the correct trays. Student put plates on racked trays and placed cups, small bowls, and odd-shaped items on non-racked trays.
2.1.4 Student loaded the utensils and crockery, avoiding overcrowding and allowing space around each item for water to reach their surfaces
2.1.5 Before loading plates and dishes into the dishwasher, student manually sprayed them (pre-rinse) to remove loose or sticky food.
2.1.6 Student visually checked that equipment and utensils were clean and dry once the dishwasher was finished.
2.1.7 Student used clean hands to unload the items from the dishwasher. Yes
No
2.2. Anything not suitable for the dishwasher should be hand washed.
2.2.1 Student correctly sorted the portable equipment and tools and selected the following to be cleaned and sanitised by handwashing:
Pots, Pans And Frypans: Student ensured the following:
Soaked the utensils in hot soapy water.
Used a scourer pad and detergent to scrub the interiors and exteriors.
Rinsed with hot water.
Left on clean racks inverted to air dry.
Knives: Student ensured the following:
Used a scourer pad and detergent to scrub the surface.
Rinsed with hot water.
Left on clean racks to air dry.
Containers: Student ensured the following:
Soaked the containers in hot soapy water.
Used a scourer pad and detergent to scrub the interiors and exteriors.
Rinsed with hot water.
Left on clean racks inverted to air dry.
Baking Trays: Student ensured the following:
Soaked the baking trays in hot soapy water.
Used a scourer pad and detergent to scrub both sides.
Rinsed with hot water.
Left on clean racks inverted to air dry
Handheld Mixer: Student ensured the following:
Before cleaning unplugged it from the wall
Removed beaters and any additional attachments and washed them with detergent and scourer pad.
Used a cleaning cloth and hot soapy water to clean the underside of the mixer, where the attachments are inserted.
Used toothbrush dipped in the soapy water to scrub any dirt that may be stuck inside attachment ports and buttons.
Airdried all parts before reassembling.
Scales: Student ensured the following:
Switched off the scale display and removed plug from wall.
Used a clean, dry cloth to remove any dirt surrounding the unit.
Removed the load plate and pass through dish washer to clean.
Used a clean, cloth moistened with a mild cleaning agent to clean and remove any spilt material on the surface of the scale.
Wiped away dirt and deposits from the outside and the inside of the weighing platform using a soft, clean cloth soaked with a mild cleaning agent.
Reassembled the scale making sure the parts are correctly positioned and checked that it was working properly.
Blender: Student ensured the following:
Took the blender apart:
Unplugged the blender unit
Removed the jar assembly from the blender base
Removed the jar lid
Unscrewed the base of the jar (beware of the sharp blade)
Removed the gasket seal
Removed the blade
Cleaned the jar with warm soapy water and a dish rag or sponge.
Hand-washed the gasket seal, cutting blade, and jar base.
Ran the blender for stuck-on items.
Wiped down the blender base with a warm, damp cloth.
Checked all parts were airdried and reassembled blender.
Slicing Machine: Student ensured the following:
Read operating manual
Unplugged machine. Set the blade to zero.
Wiped away large food particles with a paper towel, cloth or gentle scrub pad.
Disassembled the slicer by removing the product tray, blade plate, and guard.
Washed, rinsed, and sanitised the slicer parts in a 3-compartment sink, letting them air dry afterwards.
Using a small brush on the slicer, scrubbed areas like seams, screws, handles, and knobs.
Inserted a clean cloth or paper towel between the blade and blade guard and worked it along the entire backside of the blade to remove residue.
Using a towel washed the entire slicer, including the areas scrubbed earlier. When washing the blade, moved from the centre going outward.
Rinsed the slicer with a clean towel and hot water.
Sprayed sanitiser solution on all parts of the slicer.
Allowed to air dry and reassembled slicer.
Tea Towels: Student ensured the following:
Washed tea towels in hot water with detergent.
Rinsed towels with hot water.
Sanitised using sanitising solution.
Wrung and allowed to fully dry in the sun.
Temperature Probe And Thermometer: Student ensured the following:
Washed the thermometer in warm water.
Sanitised the thermometer with alcohol wipes.
Rinsed the thermometer.
Air dried the thermometer.
Cryovac Machine: Student ensured the following:
Before cleaning student unplugged machine from wall.
Used wet Chux to clean out any food crumbs.
Removed the detachable parts and washed them using dishwasher soap and warm water.
Used a microfiber towel or cloth soaked in dish soap and warm water to scrub interiors of the to remove any stubborn food deposits.
Used a sanitiser spray to sanitise the interiors.
Used detergent and Chux to clean the exterior.
2.2.2 Student successfully used the 3-sink dishwashing method to wash, rinse and sanitise all portable equipment and tools:
Wash
Rinse
Sanitise
2.2.3 Student successfully followed the 5-step method for effective handwashing portable equipment and tools:
Scrape
Wash
Rinse
Sanitise
Air dry
2.2.4 Student wore appropriate PPE for the cleaning task. Yes
No
2.3 Within the boundaries of your authority, dispose of any broken or chipped service ware and notify your supervisor of any losses.
2.3.1 Student successfully demonstrated safe handling and disposal of broken or chipped service ware.
2.3.2 Student reported any breakage or damage to service ware and removed from circulation immediately.
2.2.4 While dishwashing and handwashing student inspected service ware to identify any chipped, broken, or damaged items. Yes
No
2.4 Throughout the service time, ensure there are always clean enough, undamaged crockery supplies.
2.4.1 Student ensured sufficient clean, undamaged crockery supplies were available during the service period. Yes
No
3. Clean and sanitise kitchen premises. 3.1 To maintain the security of the food made and served to customers, kitchen surfaces, food preparation spaces, and storage facilities must be cleaned and sanitised following the cleaning schedule.
3.1.1 Student successfully cleaned and sanitised the following kitchen surfaces per the cleaning schedule and followed the manufacturer's instructions.
Food Preparation Areas: Student ensured the following:
Removed loose dirt and food particles.
Rinsed with warm, potable water.
Washed with hot water (60 C) and detergent.
Rinsed with clean potable water.
Treated with hot, clean, potable water (75 C) for at least 2 minutes.
Applied sanitiser to all surfaces.
Left surfaces to air dry.
Storage Areas: Student ensured the following:
Removed loose dirt and food particles.
Rinsed with warm, potable water.
Washed with hot water (60 C) and detergent.
Rinsed with clean potable water.
Treated with hot, clean, potable water (75 C) for at least 2 minutes.
Applied sanitiser to all surfaces.
Left surfaces to air dry.
Floors: Student ensured the following:
Placed warning signs and closed the area.
Swept the floor first.
Checked floor drains are clear
Mopped the floor with commercial floor cleaner and let it sit for 15 mins.
Rinsed and dried the floor thoroughly.
Sink: Student ensured the following:
Removed any dishes, smallware, and leftover food debris from the sink.
Scrubbed the sink inside out with detergent and soft scourer pad.
Rinsed well with hot water.
Sanitised with sanitiser spray and left to air dry.
Walls: Student ensured the following:
Dusted the walls with cleaning towels and broom.
Scrubbed the walls with detergent and scouring pad.
Rinsed with hot water.
Sanitised and left to air dry.
3.1.2 Student successfully chose appropriate cleaning agents, chemicals and cleaning equipment for cleaning the kitchen surfaces.
3.1.3 Student read and understood the safety data sheets for chosen cleaning agents and chemicals.
3.1.4 As per the safety data sheets, the student selected and prepared appropriate personal protective equipment to handle chemicals safely.
3.1.5 As per the safety data sheets, the student prepared chemicals and cleaning products, calculating ratios to make them up following simple dilution requirements. Yes
No
3.2 Clean up any animal or pest waste in the vicinity and report any infestations.
3.2.1 Student identified and reported any sightings of pet waste or incidents of infestation.
3.2.2 Student successfully followed correct steps to safely and effectively clean and sanitise areas of any animal or pest waste:
3.2.2.1 Student put on the correct PPE, rubber gloves.
3.2.2.2 Mixed equal parts bleach and water in a spray bottle.
3.2.2.3 Sprayed the droppings and the entire area until saturated and let soak for at least five minutes.
3.2.2.4 Used paper towels to pick them up and placed in a plastic bag. Disposed of as per the organisation's procedures.
3.2.2.5 Wiped the area clean with more paper towels.
3.2.2.6 Sanitised all surfaces and equipment thoroughly.
3.2.2.7 Washed hands.
3.2.3 Student demonstrated sound oral communication skills when reporting infestation incidents, providing specific information regarding pest waste and discussing treatment approaches. Yes
No
3.3 In the event of a chemical accident, follow safety protocols.
3.3.1 Student successfully demonstrated following safety protocols during a chemical accident.
3.3.2 Student immediately isolated the hazard by placing signage around.
3.3.3 Student cleaned up the spill using appropriate Personal Protective Equipment (PPE) and cleaned and sanitised the food preparation area and equipment.
3.3.4 Student looked up the Safety data sheet for the spilled chemical to follow the appropriate manufacturer guidelines. Yes
No
3.4. To prevent contamination of food stocks, sort and properly discard kitchen garbage.
3.4.1 Student promptly sorted kitchen waste and disposed of it in appropriate bins per organisational policies and procedures.
3.4.2 Student correctly sorted all waste into categories food waste, general waste, recyclables and hazardous waste.
3.4.3 Student successfully disposed of the sorted waste in appropriate garbage bins.
3.4.4 Student washed and sanitised garbage bins after use. Yes
No
4. Work safely and reduce negative environmental impacts. 4.1 Use cleaning products, chemicals, and tools safely and per the manufacturer's directions.
4.1.1 Student successfully chose appropriate cleaning agents, chemicals and cleaning equipment for cleaning the equipment and kitchen surfaces.
4.1.2 Student read, understood, and followed the safety data sheets for chosen cleaning agents and chemicals.
4.1.3 As per the safety data sheets, the student selected and used appropriate personal protective equipment to handle chemicals safely.
4.1.4 As per the safety data sheets, the student prepared chemicals and cleaning products, calculating ratios to make them up following simple dilution requirements.
4.1.5 Student stored chemicals away from food storage and contact areas.
4.1.6 Student properly washed hands after handling chemicals. Yes
No
4.2. When cleaning equipment and kitchen premises, put on personal protective equipment and use safe manual handling practices.
4.2.1 Student selected and used correct personal protective equipment when cleaning equipment and premises.
4.2.2 Student used safe manual handling techniques to lift and carry heavy items while cleaning equipment and premises:
4.2.2.1 Kept a wide base of support. Feet shoulder-width apart, with one foot slightly ahead of the other
4.2.2.2 Squatted down, bending at the hips and knees only.
4.2.2.3 If required, placed one knee to the floor and another in front, bent at a right angle (half kneeling).
4.2.2.4 Looked straight ahead and kept their back straight, chest out, and shoulders back.
4.2.2.5 Slowly lifted by straightening hips and knees.
4.2.2.6 Held the load as close to the body as possible, at the level of the belly button.
4.2.2.7 Used feet to change direction and took small steps.
4.2.2.8 Kept shoulders in line with hips as student moved
4.2.2.9 Set down the load carefully by squatting with the knees and hips. Yes
No
4.3. Reduce adverse environmental effects by efficiently using energy, water, and other resources.
4.3.1 While carrying out the cleaning tasks student consciously used water, energy and other resources efficiently to reduce negative environmental impacts.
4.3.2 To use water efficiently, student turned off the tap when not in use and avoided using running water or a hose during cleaning.
4.3.3 To use energy efficiently student switched off all machines at the wall socket and used hot water sparingly during cleaning.
4.3.4 Student always waited until the dishwasher was full before using it to save water and energy. Yes
No
4.4. Separate recyclables from organic kitchen trash and put them in the appropriate recycling bins.
4.4.1 Student correctly sorted all waste into categories food waste, general waste, recyclables and hazardous waste.
4.4.2 Student disposed of recyclables like paper, cardboard, plastic and glass bottles and containers in the designated yellow bin. Yes
No
4.5. To minimise environmental harm, correctly and safely dispose of hazardous kitchen waste.
4.5.1 Student safely and correctly disposed of hazardous kitchen waste.
4.5.2 Student correctly disposed of oil from the fryer in the designated bin for the contractor to collect.
4.5.3 Student safely wrapped and disposed of broken service ware so it does not poke through plastic rubbish bags and injure someone. Yes
No
5. Overall Performance 5.1 Student efficiently sequenced the stages of cleaning kitchen equipment and premises.
5.2 Student managed own speed, timing and productivity.
5.3 Student performed the above cleaning tasks using different cleaning agents and chemicals suitable for kitchens and equipment.
5.4 Student performed the above cleaning tasks using cleaning and sanitising methods for kitchens and equipment.
5.4 Student performed the above cleaning tasks selecting and using correct personal protective equipment.
5.5 Student completed all cleaning tasks within commercial time constraints as specified by trainer.
5.6 Student checked current chemical levels and completed order to replace out-of-stock cleaning materials Yes
No
Activity 2: Clean and sanitise kitchen premises and equipment. (Occasion 2)
Additional Scenario You must clean and sanitise the kitchen equipment and premises while managing your own speed, timing, and productivity according to the organisational policies and procedures and the cleaning schedules. While doing the cleaning tasks, you also need to deal with the following situations:
Situation 1: Handling Breakage
While cleaning and sanitising the service ware you accidentally drop a plate and break it. You must correctly dispose of the broken or chipped service ware and report losses to your supervisor.
Situation 2: Handling Pest Waste
While cleaning and sanitising the kitchen floors, you discover some pest droppings. You must correctly and safely dispose of the pest waste and report the incident to your supervisor orally.
Situation 3: Handling Chemical Accident
While cleaning kitchen surfaces, you accidentally spill some cleaning agent on the floor. You must contain this chemical spill safely and correctly and report the incident to your supervisor.
Situation 4: Creating Chemical Order
At the end of the task, you are to check all chemical stocks and create an order to replace out-of-stock cleaning materials in the attached template.
Your task. Purpose
In this assessment task, you must clean and sanitise the kitchen equipment and premises. You also need to handle situations 1-4 correctly, safely and accurately.
Your trainer/assessor will assess your performance.
Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements
Roles and responsibilities
Kitchen Attendant:
Assume that you are working as a kitchen hand in Feast of Flavours Restaurant assisting the chefs. Some of the tasks you perform daily include cutting vegetables, washing dishes, and cleaning kitchen equipment and the premises.
Kitchen Manager
Your trainer will act as the kitchen manager, your supervisor, and your point of contact for reporting any issues.
Tasks to be performed
In this assessment task, you are required to clean and sanitise the kitchen equipment and premises. Your trainer/assessor will assess your performance.
The student is required to follow cleaning schedules to clean the following kitchen items
Kitchen surfaces
food preparation areas
storage areas
floors
sink
walls
Portable equipment and tools:
pots, pans, and frypans
knives
containers
baking trays
handheld mixer
scales
crockery and dishes
blender
slicing machine
tea towels
temperature probe and thermometer
cryovac machine
Large equipment:
dishwasher
ovens
stovetops
microwave
fridges
freezers
deep fryer
Student must clean and sanitise the above using different types of cleaning agents and chemicals suitable for kitchens and equipment and selecting and using the correct personal protective equipment. Student must finish the cleaning tasks within commercial time constraints.
Throughout this cleaning task, the following techniques and conditions must be included:
1. Firstly start by cleaning the large kitchen equipment listed above.
Select appropriate cleaning agents, chemicals and personal protective equipment according to cleaning schedule and safety data sheets. To prepare the chemicals and cleaning agents you need to use the personal protective equipment and follow the dilution requirements and calculate ratios of chemicals and cleaning agents.
Clean and sanitise all the large equipment and store it (where relevant) in its designated place.
2. Next clean the service ware and utensils listed above.
Sort the portable equipment and tools to be cleaned in either dishwasher or by handwashing.
Clean and sanitise appropriate items in a dish washer.
Clean and sanitise appropriate items by handwashing.
Situation 1: Handling Breakage - Dispose of any broken or chipped service ware and report to Kitchen Manager.
3. Next clean the kitchen surfaces listed above.
Select appropriate cleaning agents, chemicals and personal protective equipment according to cleaning schedule and safety data sheets. To prepare the chemicals and cleaning agents you need to use the personal protective equipment and follow the dilution requirements and calculate ratios of chemicals and cleaning agents.
Situation 2: Handling Pest Waste - Report pest waste or incident of infestation to the Kitchen Manager and dispose it safely and hygienically.
While using cleaning agents and chemicals wear appropriate PPE, go through SDS and work safely.
Situation 3: Handling Chemical Accident - Follow safety procedures to contain the chemical accident and inform Kitchen manager.
4. Sort and dispose the waste.
Sort the kitchen waste and dispose in appropriate bins safely and correctly minimising negative environmental impacts.
In case you need to dispose of any hazardous items, inform kitchen manager and dispose of them safely and correctly while minimising negative environmental impacts.
5. Overall All through the task:
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.
While doing the task consciously try to reduce negative environmental impacts on the environment by efficiently using energy, water and other resources.
Complete the task within commercial time constraints as guided by your trainer.
Situation 4: Creating Chemical Order - At the end of the task check cleaning material stock and order more in the attached template by submitting the template to the kitchen manager.
You will be required to complete and/or attach. When submitting the completed assessment, the students must take a photo of the cleaned kitchen and submit it to the trainer as part of their assessment.
Submit the completed chemical order in the attached template to replace out-of-stock cleaning materials.
Timeframe Your trainer will give you 4 hours to complete this activity. You may ask for additional time if required.
[Company Name]
[Street Address]
[City, ST ZIP]
Phone: (000) 000-0000
Fax: (000) 000-0000
Website: PURCHASE ORDER AND DOCKET
DATE 0/0/0000
PO # [123456]
VENDOR SHIP TO
[Company Name]
[Contact or Department]
[Street Address]
[City, ST ZIP]
Phone: (000) 000-0000
Fax: (000) 000-0000 [Name]
[Company Name]
[Street Address]
[City, ST ZIP]
[Phone]
REQUISITIONER SHIP VIA F.O.B. SHIPPING TERMS
ITEM # DESCRIPTION QTY UNIT PRICE TOTAL
-
-
-
-
-
-
-
Comments or Special Instructions SUBTOTAL TAX -
SHIPPING -
OTHER -
TOTAL $ 00.00
If you have any questions about this purchase order, please contact
[Name, Phone #, E-mail]
Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Trainer name:
Date:
Activity 1: Clean and sanitise kitchen premises and equipment. Satisfactory / Not Satisfactory Trainer/Assessor Comments
1. Clean and sanitise kitchen equipment. 1.1 According to the cleaning schedule and product safety data sheets, choose appropriate cleaning agents, chemicals, and personal protective equipment.
1.1.1 Student read and understood the cleaning schedule of Feast of Flavours restaurant.
1.1.2 Student successfully chose appropriate cleaning agents, chemicals and cleaning equipment for cleaning the large pieces of equipment.
1.1.3 Student read and understood the safety data sheets for chosen cleaning agents and chemicals.
1.1.4 As per the safety data sheets, the student selected and prepared appropriate personal protective equipment to handle chemicals safely.
1.1.5 As per the safety data sheets, the student prepared chemicals and cleaning products, calculating ratios to make them up following simple dilution requirements. Yes
No
1.2 To ensure the safety of the food cooked and served to clients, kitchen equipment must be cleaned and sanitised.
1.2.1 Student successfully cleaned and sanitised the following equipment per the manufacturer's instructions.
Dishwasher
Student ensured the following:
Washed the inside of the dishwasher with detergent and a cleaning cloth.
Drained the dishwasher and empty the tank
Cleaned Spray Nozzles
Cleared the debris filter by hand and used a brush with detergent to scrub it clean.
Cleaned the wash/rinse arms and jets with warm water.
Filled the detergent and rinse aid compartments.
Left the dishwasher open to allow air circulation and prevent bacteria buildup.
Ovens
Student ensured the following
Cleared away all food debris from oven's interior.
Removed racks from the oven and dunk them in hot soapy water.
Wiped down walls and doors with industrial oven cleaner
The oven was cool before beginning the task in order to prevent burns.
Stovetops
Student ensured the following
Removed the burner covers, drip trays, and knobs and soaked them in hot, soapy water to loosen the grease.
Used steel wool and detergent to scrub off the grease and get the surface of stove clean.
Used heavy-duty degreaser spray to clean the surfaces around the burners, as well as the front and side of the stove.
Rinsed and dried the soaked and scrubbed the burner covers before putting them back on the stove.
Microwave
Student ensured the following
Before cleaning, student unplugged microwave from wall.
Used wet Chux to clean out any food crumbs.
Removed the detachable rotating trays and washed them using dishwasher soap and warm water.
Used a microfiber towel or cloth soaked in dish soap and warm water to scrub interiors of the microwave to remove the stubborn food deposits.
Used a sanitiser spray to sanitise the interiors.
Used detergent and Chux to clean the exterior of the microwave.
Fridges
Student ensured the following
Disconnected the power supply and emptied the fridge before starting the cleaning process.
Used detergent and scourer pad to clean the door seals / gaskets.
Removed shelves, runners and floor protectors and passed them through dish washer to clean them.
Used detergent and green scourer pad to scrub insides of the fridge including handles, inside the door seal channel and fixed position shelf runners.
Thoroughly dried everything before putting back or reassembly.
Freezers
Student ensured the following
Disconnected the power supply and emptied the freezer before starting the cleaning process.
Used detergent and scourer pad to clean the door seals / gaskets.
Removed shelves, runners and floor protectors and passed them through dish washer to clean them.
Used detergent and green scourer pad to scrub insides of the freezer including handles, inside the door seal channel and fixed position shelf runners.
Thoroughly dried everything before putting back or reassembly.
Deep Fryer
Student ensured the following
Turned off the power and let the oil cool before starting the cleaning process.
Removed the oil and used a cleaning rod or scraper to clean the interior walls, corners, and base of built-up residue.
Removed the baskets and holders and soaked them in hot soapy water.
Brushed, wiped, and rinsed away any debris.
Filled deep fryer tank up to the level line with water and cleaning agent solution.
Turned the deep fryer back on to bring the water to a boil for 10 minutes.
Shut down the fryer again, and let the water cool down completely. Drained the cleaning solution and used a brush to clean the sides and heating elements of the fryer.
Rinsed thoroughly with hot water to remove any remaining residue or leftover cleaning chemicals.
Let the basin, baskets, and frying utensils air dry before inserting new oil for use.
1.2.2 Student successfully demonstrated the 5-step method to clean and sanitise equipment viz:
Scrape
Apply detergent
Rinse
Sanitise
Air dry
1.2.3 Student wore appropriate PPE for the cleaning tasks.
1.2.4 Student properly rinsed and sanitised equipment to eliminate cleaning agents and chemical traces that can contaminate food.
1.2.5 Student demonstrated good technical skills while reassembling kitchen equipment after cleaning. Yes
No
1.3 Place clean equipment in its designated location.
1.3.1 Student successfully stored all cleaned equipment and cleaning products in their designated place.
1.3.2 Student did not touch washed and sanitised items with dirty hands or dirty clothes.
1.3.3 Student ensured each piece of equipment was cleaned and dry before storing them to protect against vermin and other sources of contamination.
1.3.4 When not stored in closed cupboards or lockers, student stored equipment covered or inverted whenever practicable. Yes
No
2. Clean service ware and utensils. 2.1. Sort the dishware and utensils, then put the right items in the dishwasher.
2.1.1 Student correctly sorted the portable equipment and tools and selected the following to be cleaned and sanitised in the dishwasher:
Containers
Crockery and dishes
2.1.2 Student demonstrated good technical skills in identifying the control buttons and successfully ran the dishwasher.
2.1.2.1 Read and understood the equipment manual.
2.1.2.2 Student successfully demonstrated using the dishwasher by identifying the control buttons and using them to run the machine correctly.
2.1.3 Students sorted similar items, such as large and side plates, into piles and then loaded them into the correct trays. Student put plates on racked trays and placed cups, small bowls, and odd-shaped items on non-racked trays.
2.1.4 Student loaded the utensils and crockery, avoiding overcrowding and allowing space around each item for water to reach their surfaces
2.1.5 Before loading plates and dishes into the dishwasher, student manually sprayed them (pre-rinse) to remove loose or sticky food.
2.1.6 Student visually checked that equipment and utensils were clean and dry once the dishwasher was finished.
2.1.7 Student used clean hands to unload the items from the dishwasher. Yes
No
2.2. Anything not suitable for the dishwasher should be hand washed.
2.2.1 Student correctly sorted the portable equipment and tools and selected the following to be cleaned and sanitised by handwashing:
Pots, Pans And Frypans: Student ensured the following:
Soaked the utensils in hot soapy water.
Used a scourer pad and detergent to scrub the interiors and exteriors.
Rinsed with hot water.
Left on clean racks inverted to air dry.
Knives: Student ensured the following:
Used a scourer pad and detergent to scrub the surface.
Rinsed with hot water.
Left on clean racks to air dry.
Containers: Student ensured the following:
Soaked the containers in hot soapy water.
Used a scourer pad and detergent to scrub the interiors and exteriors.
Rinsed with hot water.
Left on clean racks inverted to air dry.
Baking Trays: Student ensured the following:
Soaked the baking trays in hot soapy water.
Used a scourer pad and detergent to scrub both sides.
Rinsed with hot water.
Left on clean racks inverted to air dry
Handheld Mixer: Student ensured the following:
Before cleaning unplugged it from the wall
Removed beaters and any additional attachments and washed them with detergent and scourer pad.
Used a cleaning cloth and hot soapy water to clean the underside of the mixer, where the attachments are inserted.
Used toothbrush dipped in the soapy water to scrub any dirt that may be stuck inside attachment ports and buttons.
Airdried all parts before reassembling.
Scales: Student ensured the following:
Switched off the scale display and removed plug from wall.
Used a clean, dry cloth to remove any dirt surrounding the unit.
Removed the load plate and pass through dish washer to clean.
Used a clean, cloth moistened with a mild cleaning agent to clean and remove any spilt material on the surface of the scale.
Wiped away dirt and deposits from the outside and the inside of the weighing platform using a soft, clean cloth soaked with a mild cleaning agent.
Reassembled the scale making sure the parts are correctly positioned and checked that it was working properly.
Blender: Student ensured the following:
Took the blender apart:
Unplugged the blender unit
Removed the jar assembly from the blender base
Removed the jar lid
Unscrewed the base of the jar (beware of the sharp blade)
Removed the gasket seal
Removed the blade
Cleaned the jar with warm soapy water and a dish rag or sponge.
Hand-washed the gasket seal, cutting blade, and jar base.
Ran the blender for stuck-on items.
Wiped down the blender base with a warm, damp cloth.
Checked all parts were airdried and reassembled blender.
Slicing Machine: Student ensured the following:
Read operating manual
Unplugged machine. Set the blade to zero.
Wiped away large food particles with a paper towel, cloth or gentle scrub pad.
Disassembled the slicer by removing the product tray, blade plate, and guard.
Washed, rinsed, and sanitised the slicer parts in a 3-compartment sink, letting them air dry afterwards.
Using a small brush on the slicer, scrubbed areas like seams, screws, handles, and knobs.
Inserted a clean cloth or paper towel between the blade and blade guard and worked it along the entire backside of the blade to remove residue.
Using a towel washed the entire slicer, including the areas scrubbed earlier. When washing the blade, moved from the centre going outward.
Rinsed the slicer with a clean towel and hot water.
Sprayed sanitiser solution on all parts of the slicer.
Allowed to air dry and reassembled slicer.
Tea Towels: Student ensured the following:
Washed tea towels in hot water with detergent.
Rinsed towels with hot water.
Sanitised using sanitising solution.
Wrung and allowed to fully dry in the sun.
Temperature Probe And Thermometer: Student ensured the following:
Washed the thermometer in warm water.
Sanitised the thermometer with alcohol wipes.
Rinsed the thermometer.
Air dried the thermometer.
Cryovac Machine: Student ensured the following:
Before cleaning student unplugged machine from wall.
Used wet Chux to clean out any food crumbs.
Removed the detachable parts and washed them using dishwasher soap and warm water.
Used a microfiber towel or cloth soaked in dish soap and warm water to scrub interiors of the to remove any stubborn food deposits.
Used a sanitiser spray to sanitise the interiors.
Used detergent and Chux to clean the exterior.
2.2.2 Student successfully used the 3-sink dishwashing method to wash, rinse and sanitise all portable equipment and tools:
Wash
Rinse
Sanitise
2.2.3 Student successfully followed the 5-step method for effective handwashing portable equipment and tools:
Scrape
Wash
Rinse
Sanitise
Air dry
2.2.4 Student wore appropriate PPE for the cleaning task. Yes
No
2.3 Within the boundaries of your authority, dispose of any broken or chipped service ware and notify your supervisor of any losses.
2.3.1 Student successfully demonstrated safe handling and disposal of broken or chipped service ware.
2.3.2 Student reported any breakage or damage to service ware and removed from circulation immediately.
2.2.4 While dishwashing and handwashing student inspected service ware to identify any chipped, broken, or damaged items. Yes
No
2.4 Throughout the service time, ensure there are always clean enough, undamaged crockery supplies.
2.4.1 Student ensured sufficient clean, undamaged crockery supplies were available during the service period. Yes
No
3. Clean and sanitise kitchen premises. 3.1 To maintain the security of the food made and served to customers, kitchen surfaces, food preparation spaces, and storage facilities must be cleaned and sanitised following the cleaning schedule.
3.1.1 Student successfully cleaned and sanitised the following kitchen surfaces per the cleaning schedule and followed the manufacturer's instructions.
Food Preparation Areas: Student ensured the following:
Removed loose dirt and food particles.
Rinsed with warm, potable water.
Washed with hot water (60 C) and detergent.
Rinsed with clean potable water.
Treated with hot, clean, potable water (75 C) for at least 2 minutes.
Applied sanitiser to all surfaces.
Left surfaces to air dry.
Storage Areas: Student ensured the following:
Removed loose dirt and food particles.
Rinsed with warm, potable water.
Washed with hot water (60 C) and detergent.
Rinsed with clean potable water.
Treated with hot, clean, potable water (75 C) for at least 2 minutes.
Applied sanitiser to all surfaces.
Left surfaces to air dry.
Floors: Student ensured the following:
Placed warning signs and closed the area.
Swept the floor first.
Checked floor drains are clear
Mopped the floor with commercial floor cleaner and let it sit for 15 mins.
Rinsed and dried the floor thoroughly.
Sink: Student ensured the following:
Removed any dishes, smallware, and leftover food debris from the sink.
Scrubbed the sink inside out with detergent and soft scourer pad.
Rinsed well with hot water.
Sanitised with sanitiser spray and left to air dry.
Walls: Student ensured the following:
Dusted the walls with cleaning towels and broom.
Scrubbed the walls with detergent and scouring pad.
Rinsed with hot water.
Sanitised and left to air dry.
3.1.2 Student successfully chose appropriate cleaning agents, chemicals and cleaning equipment for cleaning the kitchen surfaces.
3.1.3 Student read and understood the safety data sheets for chosen cleaning agents and chemicals.
3.1.4 As per the safety data sheets, the student selected and prepared appropriate personal protective equipment to handle chemicals safely.
3.1.5 As per the safety data sheets, the student prepared chemicals and cleaning products, calculating ratios to make them up following simple dilution requirements. Yes
No
3.2 Clean up any animal or pest waste in the vicinity and report any infestations.
3.2.1 Student identified and reported any sightings of pet waste or incidents of infestation.
3.2.2 Student successfully followed correct steps to safely and effectively clean and sanitise areas of any animal or pest waste:
3.2.2.1 Student put on the correct PPE, rubber gloves.
3.2.2.2 Mixed equal parts bleach and water in a spray bottle.
3.2.2.3 Sprayed the droppings and the entire area until saturated and let soak for at least five minutes.
3.2.2.4 Used paper towels to pick them up and placed in a plastic bag. Disposed of as per the organisation's procedures.
3.2.2.5 Wiped the area clean with more paper towels.
3.2.2.6 Sanitised all surfaces and equipment thoroughly.
3.2.2.7 Washed hands.
3.2.3 Student demonstrated sound oral communication skills when reporting infestation incidents, providing specific information regarding pest waste and discussing treatment approaches. Yes
No
3.3 In the event of a chemical accident, follow safety protocols.
3.3.1 Student successfully demonstrated following safety protocols during a chemical accident.
3.3.2 Student immediately isolated the hazard by placing signage around.
3.3.3 Student cleaned up the spill using appropriate Personal Protective Equipment (PPE) and cleaned and sanitised the food preparation area and equipment.
3.3.4 Student looked up the Safety data sheet for the spilled chemical to follow the appropriate manufacturer guidelines. Yes
No
3.4. To prevent contamination of food stocks, sort and properly discard kitchen garbage.
3.4.1 Student promptly sorted kitchen waste and disposed of it in appropriate bins per organisational policies and procedures.
3.4.2 Student correctly sorted all waste into categories food waste, general waste, recyclables and hazardous waste.
3.4.3 Student successfully disposed of the sorted waste in appropriate garbage bins.
3.4.4 Student washed and sanitised garbage bins after use. Yes
No
4. Work safely and reduce negative environmental impacts. 4.1 Use cleaning products, chemicals, and tools safely and per the manufacturer's directions.
4.1.1 Student successfully chose appropriate cleaning agents, chemicals and cleaning equipment for cleaning the equipment and kitchen surfaces.
4.1.2 Student read, understood, and followed the safety data sheets for chosen cleaning agents and chemicals.
4.1.3 As per the safety data sheets, the student selected and used appropriate personal protective equipment to handle chemicals safely.
4.1.4 As per the safety data sheets, the student prepared chemicals and cleaning products, calculating ratios to make them up following simple dilution requirements.
4.1.5 Student stored chemicals away from food storage and contact areas.
4.1.6 Student properly washed hands after handling chemicals. Yes
No
4.2. When cleaning equipment and kitchen premises, put on personal protective equipment and use safe manual handling practices.
4.2.1 Student selected and used correct personal protective equipment when cleaning equipment and premises.
4.2.2 Student used safe manual handling techniques to lift and carry heavy items while cleaning equipment and premises:
4.2.2.1 Kept a wide base of support. Feet shoulder-width apart, with one foot slightly ahead of the other
4.2.2.2 Squatted down, bending at the hips and knees only.
4.2.2.3 If required, placed one knee to the floor and another in front, bent at a right angle (half kneeling).
4.2.2.4 Looked straight ahead and kept their back straight, chest out, and shoulders back.
4.2.2.5 Slowly lifted by straightening hips and knees.
4.2.2.6 Held the load as close to the body as possible, at the level of the belly button.
4.2.2.7 Used feet to change direction and took small steps.
4.2.2.8 Kept shoulders in line with hips as student moved
4.2.2.9 Set down the load carefully by squatting with the knees and hips. Yes
No
4.3. Reduce adverse environmental effects by efficiently using energy, water, and other resources.
4.3.1 While carrying out the cleaning tasks student consciously used water, energy and other resources efficiently to reduce negative environmental impacts.
4.3.2 To use water efficiently, student turned off the tap when not in use and avoided using running water or a hose during cleaning.
4.3.3 To use energy efficiently student switched off all machines at the wall socket and used hot water sparingly during cleaning.
4.3.4 Student always waited until the dishwasher was full before using it to save water and energy. Yes
No
4.4. Separate recyclables from organic kitchen trash and put them in the appropriate recycling bins.
4.4.1 Student correctly sorted all waste into categories food waste, general waste, recyclables and hazardous waste.
4.4.2 Student disposed of recyclables like paper, cardboard, plastic and glass bottles and containers in the designated yellow bin. Yes
No
4.5. To minimise environmental harm, correctly and safely dispose of hazardous kitchen waste.
4.5.1 Student safely and correctly disposed of hazardous kitchen waste.
4.5.2 Student correctly disposed of oil from the fryer in the designated bin for the contractor to collect.
4.5.3 Student safely wrapped and disposed of broken service ware so it does not poke through plastic rubbish bags and injure someone. Yes
No
5. Overall Performance 5.1 Student efficiently sequenced the stages of cleaning kitchen equipment and premises.
5.2 Student managed own speed, timing and productivity.
5.3 Student performed the above cleaning tasks using different cleaning agents and chemicals suitable for kitchens and equipment.
5.4 Student performed the above cleaning tasks using cleaning and sanitising methods for kitchens and equipment.
5.4 Student performed the above cleaning tasks selecting and using correct personal protective equipment.
5.5 Student completed all cleaning tasks within commercial time constraints as specified by trainer.
5.6 Student checked current chemical levels and completed order to replace out-of-stock cleaning materials Yes
No
Unit Assessment Result Sheet (UARS)Outcome of Unit Assessment Task (UAT) First attempt:
Outcome (please make sure to tick the correct checkbox):
Satisfactory (S) or Not Satisfactory (NS) Date: _______(day)/ _______(month)/ ____________(year)
Second attempt:
Outcome (please make sure to tick the correct checkbox):
Satisfactory (S) or Not Satisfactory (NS) Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student First attempt:
Second attempt:
Student Declaration I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources.
I have kept a copy of all relevant notes and reference material that I used as part of my submission.
I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own.
I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.
All appeal options have been explained to me.
Student Signature Date Trainer/Assessor Name Trainer/Assessor Declaration I hold:
Vocational competencies at least to the level being delivered
Current relevant industry skills
Current knowledge and skills in VET, and undertake
Ongoing professional development in VET
I declare that I have conducted an assessment of this candidates submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate.
Trainer/Assessor Signature Date Office Use Only Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date)
by (insert Name) __________________________________
