TM Clean & Maintain Kitchen Equip & Utensils FN 140114

Clean and maintain kitchen equipment
Clean and
maintain kitchen equipment and
utensils
D1.HRS.CL1.03
Clean and maintain kitchen equ
D1.HRS.CL1.03
Trainee Manual
Project Base
William Angliss Institute of TAFE

555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writer: Gary Blackburn
Project Manager: Alan Maguire
Editor: Jim Irwin
DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut,
Kaly Quach
The Association of Southeast Asian Nations (ASEAN) was established on 8 August

1967. The Member States of the Association are Brunei Darussalam, Cambodia,
Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet
Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website:
www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on
“Toolbox Development for Front Office, Food and Beverage Services and Food
Production Divisions”.
This publication is supported by the Australian Government’s aid program through
the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or
omissions. However, you should conduct your own enquiries and seek professional
advice before relying on any fact, statement or matter contained in this book. The
ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for
any injury, loss or damage as a result of material included or omitted from this
course. Information in this module is current at the time of publication. Time of
publication is indicated in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from stock
photography suppliers Shutterstock and iStockphoto and other third party
copyright owners and as such are non-transferable and non-exclusive. Clip arts,
font images and illustrations used are from the Microsoft Office Clip Art and Media
Library. Some images have been provided by and are the property of William
Angliss Institute.
Additional images have been sourced from Flickr and SKC and are used under
Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: 768175767.docx
Table of Contents
Introduction to trainee manual...................................................................1
Unit descriptor.............................................................................................3
Assessment matrix......................................................................................5
Glossary....................................................................................................... 7
Element 1: Clean kitchen premises............................................................9
Element 2: Clean and maintain kitchen equipment and utensils............41
Element 3: Perform basic maintenance on kitchen equipment, utensils

and premises............................................................................................. 61
Element 4: Handle waste and laundry requirements...............................67
Presentation of written work....................................................................79
Recommended reading..............................................................................81
Trainee evaluation sheet.......................................................................... 83
Trainee Self-Assessment Checklist..........................................................85
© ASEAN 2013
Trainee Manual
Clean and maintain kitchen equipment and utensils Clean and maintain kitchen
equipment and utensils
© ASEAN 2013
Trainee Manual
Introduction to trainee
manual
Introduction to trainee manual

To the Trainee
Congratulations on joining this course. This Trainee Manual is one part
of a ‘toolbox’ which is a resource provided to trainees, trainers and
assessors to help you become competent in various areas of your work.
The ‘toolbox’ consists of three elements:
 A Trainee Manual for you to read and study at home or in class

 A Trainer Guide with Power Point slides to help your Trainer explain
the content of the training material and provide class activities to
help with practice
 An Assessment Manual which provides your Assessor with oral and
written questions and other assessment tasks to establish whether
or not you have achieved competency.
The first thing you may notice is that this training program and the
information you find in the Trainee Manual seems different to the
textbooks you have used previously. This is because the method of
instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment
(CBA). CBT and CBA is the training and assessment system chosen by
ASEAN (Association of South-East Asian Nations) to train people to work
in the tourism and hospitality industry throughout all the ASEAN
member states.
What is the CBT and CBA system and why has it been adopted by
ASEAN?
CBT is a way of training that concentrates on what a worker can do or is

required to do at work. The aim is of the training is to enable trainees to
perform tasks and duties at a standard expected by employers. CBT
seeks to develop the skills, knowledge and attitudes (or recognise the
ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system
as it is able to produce the type of worker that industry is looking for
and this therefore increases trainees’ chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent

to which a worker can perform his/her duties at the required
competency standard. Where a trainee can already demonstrate a
degree of competency, either due to prior training or work experience, a
process of ‘Recognition of Prior Learning’ (RPL) is available to trainees
to recognise this. Please speak to your trainer about RPL if you think
this applies to you.
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manual
What is a competency standard?
Competency standards are descriptions of the skills and knowledge

required to perform a task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries

throughout the ASEAN region have been developed to cover all the
knowledge, skills and attitudes required to work in the following
occupational areas:
 Housekeeping
 Food Production
 Food and Beverage Service
 Front Office
 Travel Agencies
 Tour Operations.
All of these competency standards are available for you to look at. In
fact you will find a summary of each one at the beginning of each
Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor
describes the content of the unit you will be studying in the Trainee
Manual and provides a table of contents which are divided up into
‘Elements’ and ‘Performance Criteria”. An element is a description of
one aspect of what has to be achieved in the workplace. The
‘Performance Criteria’ below each element details the level of
performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
 Unit Title: statement about what is to be done in the workplace

 Unit Number: unique number identifying the particular competency
 Nominal hours: number of classroom or practical hours usually
needed to complete the competency. We call them ‘nominal’ hours
because they can vary e.g. sometimes it will take an individual less
time to complete a unit of competency because he/she has prior
knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee
Manual is the ‘Assessment Matrix’. Competency based assessment
requires trainees to be assessed in at least 2 – 3 different ways, one of
which must be practical. This section outlines three ways assessment
can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance
criteria will be assessed and how they will be assessed. Your trainer
and/or assessor may also use other assessment methods including
‘Observation Checklist’ and ‘Third Party Statement’. An observation
checklist is a way of recording how you perform at work and a third
party statement is a statement by a supervisor or employer about the
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degree of competence they believe you have achieved. This can be

based on observing your workplace performance, inspecting your work
or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such
as:
 Journals
 Oral presentations
 Role plays
 Log books
 Group projects
 Practical demonstrations.
Remember your trainer is there to help you succeed and become
competent. Please feel free to ask him or her for more explanation of
what you have just read and of what is expected from you and best
wishes for your future studies and future career in tourism and
hospitality.
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Unit
descriptor
Unit descriptor
Clean and maintain kitchen equipment and utensils Clean and maintain
kitchen equipment and utensils
This unit deals with the skills and knowledge required to

Clean and maintain kitchen equipment and utensils
Clean and maintain kitchen
equipment and utensils in a range of settings within the hotel and travel
industries workplace context.
Unit Code:
D1.HRS.CL1.03
Nominal Hours:
20 hours
Element 1: Clean kitchen premises

Performance Criteria
1.1
Identify the areas that may require cleaning in a kitchen premises environment and the frequency of cleaning for
1.2 Select appropriate cleaning utensils and chemicals
1.3
Implement cleaning procedures in accordance with enterprise and legislated requirements
1.4
Identify and address cleaning and sanitising needs that arise in addition to scheduled cleaning requirements
1.5
Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed
1.6
Follow emergency first aid procedures in the event of a cleaning-related incident or accident
Element 2:
2.1
Identify the equipment and utensils that may require cleaning in a kitchen premises environment and the frequenc
2.2 Select appropriate cleaning utensils and chemicals
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Unit
descriptor
2.3
Implement cleaning procedures in accordance with enterprise and legislated requirements
2.4
Store and protect equipment and utensils that have been cleaned ready for future use
2.5
Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed
2.6
Follow emergency first aid procedures in the event of a cleaning-related incident or accident
Element 3:
Perform basic maintenance on kitchen equipment, utensils and premise
3.1 Perform basic premises maintenance activities as necessary
3.2
Perform basic maintenance activities on equipment and utensils as necessary
3.3
Report maintenance requirements that cannot be satisfactorily addressed
Element 4: Handle waste and laundry requirements

4.1
Dispose of internal waste in accordance with enterprise and legislated requirements
4.2 Maintain waste disposal area in a clean and sanitary condition
4.3
Gather dirty linen from kitchen and associated departments and process dirty linen
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Assessment
matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects,
Written Questions and Oral Questions
The Assessment Matrix indicates three of the most common

assessment activities your Assessor may use to assess your
understanding of the content of this manual and your performance –
Work Projects, Written Questions and Oral Questions. It also indicates
where you can find the subject content related to these assessment
activities in the Trainee Manual (i.e. under which element or
performance criteria). As explained in the Introduction, however, the
assessors are free to choose which assessment activities are most
suitable to best capture evidence of competency as they deem
appropriate for individual students.
Work Written Oral

Projects Questions Question
s
1.1 Identify the areas that may require

cleaning in a kitchen premises
1.1 1, 2, 3 1
environment and the frequency of
cleaning for each identified area
1.2 Select appropriate cleaning utensils

1.2 4, 5 2
and chemicals
1.3 Implement cleaning procedures in

accordance with enterprise and 1.3 6, 7 3
legislated requirements
1.4 Identify and address cleaning and

sanitising needs that arise in addition 1.4 8, 9 4
to scheduled cleaning requirements
1.5 Store cleaning items and chemicals,

and clean where applicable, after 1.5 10, 11 5
cleaning has been completed
1.6 Follow emergency first aid

procedures in the event of a cleaning- 1.6 12, 13 6
related incident or accident
Element 2: Clean and maintain kitchen equipment and utensils
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Assessment
matrix
Work Written Oral

Projects Questions Question
s
2.1 Identify the equipment and utensils

that may require cleaning in a
kitchen premises environment and 2.1 14, 15 7
the frequency of cleaning for each
identified item
2.2 Select appropriate cleaning utensils

2.2 16, 17 8
and chemicals

accordance with enterprise and 2.3 18, 19 9
2.4 Store and protect equipment and

utensils that have been cleaned - 20 10
ready for future use
2.5 Store cleaning items and chemicals,

and clean where applicable, after 2.4 21 11
Element 3: Perform basic maintenance on kitchen equipment, utensils and

premises
3.1 Perform basic premises maintenance

3.1 23 12
activities as necessary
3.2 Perform basic maintenance activities

on equipment and utensils as 3.2 24 13
necessary
3.3 Report maintenance requirements

that cannot be satisfactorily 3.3 25 14
addressed
4.1 Dispose of internal waste in

accordance with enterprise and 4.1 26 15
4.2 Maintain waste disposal area in a

4.2 27 16
clean and sanitary condition
4.3 Gather dirty linen from kitchen and

associated departments and process 4.3 28 17
dirty linen
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Assessment
matrix
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Glossa
ry
Glossary
Term Explanation
Sodium hypochlorite used in diluted solution in

Bleach water is used to sanitise and clean kitchen
areas and surfaces
Cloth that is used just for cleaning. Not to be

Cleaning cloth
used for food production
Any piece of equipment designed for the

Cleaning equipment specific use of cleaning including vacuum
cleaners, mops etc.
A plan to schedule cleaning of all equipment

and utensils within the premises used to
Cleaning Schedule produce food. Also states when to clean the
building and surrounds where the food
production is carried out
Small pieces of equipment, like brooms,

Cleaning utensils
scourers, scrubbing brushes, mops, buckets
Specific liquids, sprays, powders etc. used in

Detergent
the process of cleaning
Large equipment used to cook food like stoves,

Kitchen Equipment
cool rooms, normally fixed in place
Small utensils used in the kitchen for food

Kitchen utensils
production, spoons, knives, ladles
Legislation Pieces of law or regulations
MSDS Material Safety Data Sheet
Where food is processed for human

Production area
consumption
Personal Protection Equipment

Personal Protection Gloves, face masks, eye protection, aprons,
Equipment (PPE) hats: clothing or apparel that protects person
from harm while using harsh chemicals
Sanitise To make clean, remove bacteria to safe level
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Glossa
ry
Term Explanation
Where food is stored prior to processing and

Storage area
after processing
Waste disposal Removal of rubbish from food production area
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Glossa
ry
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Element 1: Clean kitchen
premises
Element 1:
Clean kitchen premises
1.1 Identify the areas that may require
cleaning in a kitchen premises
environment and the frequency of
cleaning for each identified area
Introduction
Cleanliness in the kitchen environment is imperative.
When the public enter restaurants it is the cleanliness that is first

noted. Places the public cannot see are just as important as the places
that can be seen.
Modern practice is all based around the Food

Safety Plan (FSP). No food premises should
operate without have a FSP.
In your FSP will be a Cleaning Schedule.
The cleaning schedule will determine:
 When EVERYTHING is to be cleaned

 How it is to be clean
 Who is to clean
 How often everything will be cleaned
 What chemicals and equipment are to be
used when cleaning
 Advice on OH&S equipment to be used
when using cleaning chemicals.
What areas in the kitchen might need to be cleaned?
 Floor of the kitchen

 Workbenches fixed and/or mobile
 Storerooms, shelving, floor, walls
and ceilings:
 Dry store
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 Cool room
 Freezer
 Chemical stores
 Sinks and food disposal units
 Drains, in floors, especially wet areas
 Exhaust fans and filters
 Air conditioning outlets
 Light covers
 Staff change rooms
 Garbage storage areas
 Stock receiving areas
 Grease traps
 Walls.
How many areas can you identify within your establishment that need to
be cleaned?
 How often are they cleaned?

 Who cleans them?
 What do they use to clean them?
 Are any chemicals used to clean these areas?
 What safety precautions need to be taken when using these
chemicals?
 How are these areas cleaned?
1.2 Select appropriate cleaning utensils and

chemicals
Type of surfaces that may need to be cleaned
Given the wide variety of establishments that comprise the hospitality
and tourism industries it is to be expected that the range of different
surfaces that may need to be cleaned is extremely diverse.
The types of kitchen surfaces that may have to be cleaned are:
Floors: Walls and ceilings: Fixtures and fittings:
 Tiles  Painted  Stainless steel

 Concrete  Tiles  Plastic
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 Vinyl  Ceramic
 Rubber  Glass
Essentially, the surface to be cleaned and the nature of the cleaning to

be done will determine what is to be used: a spill of red wine on marble
tiles will require a different approach (and equipment) from blood on
carpet, or broken glass on wood.
The best surface to use in the kitchen is ones that are impervious to
liquids or water.
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Selecting equipment
The type of cleaning equipment found in businesses will vary.
Some premises have just the basics – many establishments will have
only ‘domestic’ cleaning equipment (that is, suitable for homes) rather
than commercial or industrial cleaning equipment.
Generally, commercial or industrial equipment is better because it is:
 Sturdier
 Larger capacity
 Fitted with larger electric motors (where applicable).
Other places boast an extensive range of the latest cleaning equipment
with the ‘correct’ item for every cleaning job that needs doing.
The cleaning storeroom

Cleaning equipment is usually kept in a special dedicated storage area –
this may be a purpose-built cleaning storeroom where equipment,
utensils, cleaning chemicals and protective clothing is kept.
Alternatively, equipment may be kept in an assortment of cupboards or

other locations around the premises as space allows.
What equipment may be involved in cleaning?

The following gives a representative list of the cleaning equipment that
the majority of properties will use.
Specialist equipment will be used where special situations exist – for

example, a property with a large outside area may have a motorised
cleaner that is not necessary in a small travel agency that only has
internal areas that require cleaning.
Mops
Mops are generally made from cotton or cotton/polyester
blends.
The main types of mops are:
 Kitchen Washing mops: to wash floor surfaces or apply

sealant to floors that have been stripped and need to be
re-sealed
 Outside kitchen mop: some dining areas may have tiled
floors so you would not use the same mop here as you would in the
kitchen.
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premises
Brooms and brushes

Brooms and brushes can be made from a variety of materials, ranging
from straw to a synthetic coarse bristle-like material.
Their purpose is to remove dust, dirt and grime from surfaces.
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premises
They can come in all sizes and shapes, depending on the purpose they
were designed for.
They should be sufficient in number and variety as required for the

cleaning task or as dictated by the establishment: they must be clean,
and sufficiently bristled.
The most common types of brooms and brushes are:
 Scrubbing brush
 Sink brush
 Toilet brush.
Not all premises will require all types of brooms – it will depend on the
facilities and areas to be cleaned.
A standard item is a dust pan and brush set for cleaning up small spills
etc.
Cloths and sponges

Cloths and sponges are used to clean a variety of
surfaces.
Sponges are used for damp cleaning needs and cloths

are used for cleaning, polishing and dusting:
 They can be made from a variety of materials, but

are generally lint-free
 They are used with a cleaning agent
 Some cloths are made from material and some are disposable/paper-
based.
Buckets
Buckets can come in a variety of shapes, sizes and styles and are
generally made from either galvanised steel or plastic.
Some buckets have wheels for ease of mobility: others only have a
handle. Buckets are used to hold water and cleaning agents:
 Mop buckets feature rollers to remove excess water from the mop
head prior to use.
Cleaning equipment also normally includes some smaller plastic bucket-
type containers used to hold cleaning materials, cloths, and chemicals
etc. which are and used to carry items around and into rooms.
Protective gloves
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premises
A good supply of disposable gloves should be available to every cleaner:

specific house requirements in relation to individual Occupational
Health and Safety (OHS) issues may require other, more substantial
protective clothing (including other types of gloves) to
be worn:
 It is standard procedure in all premises that

cleaning staff wear protective gloves when cleaning
or handling chemicals.
Your cleaning uniform is also regarded as ‘protective clothing’.
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Protective face masks

Face masks will be necessary when using cleaning chemical on grill
tops and oven cleaning procedures:
 When cleaning these types of equipment there should also be well

ventilated such as turn the extraction system in system on full power
 This will draw the fumes outside the work area and minimise the
inhalation of fumes.
Warning signs
These are safety signs used when a public area is being cleaned (to
warn customers of the danger) or when nominated back-of-house areas
are being cleaned (to warn staff, delivery drivers, repair people who are
on the premises).
It may be standard procedures that they are displayed whenever

cleaning duties are being undertaken, regardless of location and
regardless of the type of cleaning.
Garbage receptacles
Nearly all cleaning tasks will require you to gather and dispose of
debris, rubbish, waste etc so most cleaning tasks will necessitate the
use of some form of waste receptacle.
The ‘receptacle’ may be:
 A solid item –such as a bin

 A disposable plastic bag – usually heavy-duty
 A bin liner placed inside a garbage receptacle that
is built-in to a cleaning trolley
 Any ‘bins’ need to be cleaned so as to maintain the
‘clean’ image that every business wants to project – just because
they are bins doesn’t allow you to let them get, or use them when
they are dirty.
Electrically-powered equipment
The majority of businesses use either industrial or commercial cleaning
equipment, but the use of domestic items is also common.
Industrial or commercial items have stronger motors, larger capacities,

are more sturdily built.
Vacuum cleaners
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premises
Vacuum cleaners are available in wet or dry types. Dry vacuum cleaners
can only be used on dry surfaces and to suck up dry material and not
liquids.
Wet vacuum cleaners are designed to suck up liquid spills and are ideal
for cleaning floors in kitchen and emergency clean up of spilt milk.
Double-check that the vacuum cleaner you intend using is designated as

a ‘wet’ vacuum cleaner before using it on liquids: some vacuum cleaners
are dual-purpose and can be used on wet or dry surfaces.
Scrubbing machines
Scrubbing machines can be used to remove debris from hard surfaces
(such as tiles, or concrete), sealed floors, carpet and other areas such
as escalators, entrance matting and travelators.
Manufacturers Instruction
All cleaning equipment or utensils must be used safely and according to
manufacturer’s instructions.
The correct operation of cleaning equipment:
 Avoids injury to the operator
 Prolongs the life of the cleaning item
 Achieves a better cleaning outcome.
Protective equipment
Goggles for Eye Protection
When using oven and grill cleaners it is advisable to be wearing eye

protection. All MSDS will include information on eye protection to
protect against splatter of the cleaning chemical.
Face Masks
When using oven and grill cleaners it is

advisable to be wearing face masks for
protection of the airways.
Fumes that are breathed in as cleaning is

carried out with chemical that give off gaseous
vapours can be harmful to the long term health
of the user.
Again, look at MSDS for guidance.
Chemicals
Chemicals used for cleaning in food areas
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 General detergent
 Dishwasher detergent
 Floor cleaner
 Drain cleaner
 Bleach
 Oven cleaner
 Grill cleaner
 Sanitisers.
All of this will have special requirements and some will have very
Specific Instructions on how to use them.
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accordance with enterprise and legislated
requirements
Introduction
Food Safety plan will identify what cleaning that needs to be done and
when.
Enterprise and legislated requirements will relate to:
 Understanding and implementation of the food safety plan/program

for the premises
 Implementation of workplace cleaning rosters, schedules and
cleaning sheets
 Details of policies and procedures of the host enterprise.
Details of the statutory requirements of the legislation of the host
country in regard to the safety and hygiene of food premises, and
environmental concerns relating to waste disposal especially of food
waste, fats and oils and chemical agents.
Part of the role of cleaning and maintaining kitchen premises may be to

sort waste and dispose of it according to hygiene regulations, enterprise
practices and procedures, and environmental considerations.
Process of cleaning
Remove all visible waste from the area to be cleaned
 This is to make it easier to clean. Once you add water to an area

then anything that is there becomes redundant and will not be able
to be used in the future.
Apply cleaning agent and allow it to
work on the area
 This may be just hot soapy water or

a cleaning chemical that needs to
‘sit’ to give time for its properties
to be effective.
Remove the cleaning agent and
restore area to it correct condition
 In the kitchen this may require you

to rinse detergent off bench and allow to air dry before adding the
sanitiser.
All processes must have a start point and a finish point.
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Then process must meet local food safety requirements as well as

environmental standards.
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CLEANING SCHEDULE CHECKLIST
Date: Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week)
# Item M T W Th F S S
Benches and Sinks
Utensils, cutlery and crockery
Rubbish bins
Tidy fridge
Floor
Trolleys
Benches and Fridges
Mechanical Equipment
Dishwasher
Storage shelving
Walls and cupboards up to 2100mm
Fridges and cool rooms
Food storage wheelie bins
All freezers
Chopping boards
Storerooms
Ovens
Rubbish Bins
Hand Basin/paper and soap

dispenser
Floors
Electrical switches, door handles
Floor Mats
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CLEANING SCHEDULE CHECKLIST
Date: Commencing: Monday
Sign each day dot Week 1 2 3 4 5 (circle week)
# Item M T W Th F S S
Floor Grates
Fire extinguishers
All windows and doors
Stainless steel canopies
Fly zappers
Walls
Fans
Air vents
Lights
Ceilings
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KITCHEN: CLEANING SCHEDULE
Ensure all electrical items are off & unplugged before cleaning
procedures begin.
RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
# Item When How What with
Students
Benches End of Remove food particles Scraper, hot soapy

and sinks Class with a clean cloth and water, Use
wash with warm soapy “panclean”, clean
water including sides damp cloth or
and front of bench. Rinse disposable cloth,
with clean warm water, gloves and sanitise
spray on sanitiser and with “J512”to MSDS
allow to dry
Stoves End of Remove loose debris Scotch Brite Pad,

Class with Scotch Brite pad. clean cloth, “J512”
Wash stove with hot sanitiser to MSDS,
soapy water. Using “pan clean” bucket
clean cloth wipe stove rubber gloves and
top, front and side paper towel.
Utensils, After use Remove soil, wash in hot Commercial

cutlery water and detergent and dishwasher “Powder
and rinse in hot water. Allow 102”, “Rinse Aid 163”
crockery to air dry to MSDS, “panclean”
Rubbish End of Remove wheelie bin and Clean bin liner

Bins Class place in laneway marked
“full bins” and collect
clean bin with bin liner
Tidy End of Ensure all perishable Cloth, “panclean” and

Fridge class food is in storage “J512 sanitiser to
container or covered MSDS.
with Glad wrap and
ensure that all food is
clearly labelled and
dated. Tidy inside fridge
and wipe door and door
handle with a clean
damp cloth
Floor End of Sweep with broom to Dustpan and broom,

class remove dirt/food scraps Mop, Mop bucket
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RESPONSIBILITIES:
and place in bin. Mop “Stride” floor cleaner

floors as required, and “J512” sanitiser
sanitise mop and hang to MSDS.
up to dry
Kitchen End of Remove loose debris Cloth, “panclean”,

Trolley class with clean damp cloth bucket, “J512”
using hot water and sanitiser to MSDS.
detergent. Spray with
sanitiser. Allow to air dry
Kitchen Attendants
Benches Start of Remove food particles Scraper, Use

and sinks the day with a clean cloth and “panclean”, clean
wash with warm soapy damp cloth or
water including sides disposable cloth,
and front of bench. gloves and sanitise
Commence from top to with “J512” to MSDS.
bottom including wiping
shelves. Rinse with
clean warm water, spray
on sanitiser and allow to
dry
Stoves and Start of Remove stove tops and Scotch Brite Pad,
exterior the day wash with hot soapy clean cloth, “J512”
water. Wipe stove top, sanitiser to MSDS,
front and sides and “panclean” bucket
reassemble stove. Spray rubber gloves and
on sanitiser and allow paper towel.
drying
Mechanica Start of Turn off power and wash Use “panclean”, clean
l the day removable parts in hot damp cloth or
Equipment soapy water and allow to disposable cloth,
air dry. Wipe equipment gloves and sanitise
with clean damp cloth with “J512” to MSDS.
and allow drying. Spray
with sanitiser
Dishwashe End of day Turn off power and Clean damp cloth,
r and as remove the plug to drain “panclean”, “Powder
required machine. Clean filters 102”, “Rinse Aid 163”
and check dispensing to MSDS.
probe to ensure that
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RESPONSIBILITIES:
there is no food scraps.

Wash the inside and
outside with a clean
damp cloth. Check if
there is sufficient
detergent and rinse aid
and replace as required
Storage Weekly Wash around all shelves. Hot soapy water, Use
Shelving Remove and dust soil “panclean”, clean
with a clean damp cloth. damp cloth or
Wash with hot water and disposable cloth,
sanitise, allow drying. gloves and sanitise
Replace any items with “J512” to MSDS
Walls and Weekly Wash walls with hot Use “panclean", clean
Cupboards soapy water & sanitise damp cloth or
up to disposable cloth and
2100mm “J512” sanitiser to
MSDS.
Fridges Weekly Remove food residue or Hot soapy water, Use

and cool spillages. Wipe door “panclean”, clean
rooms handles. Clean shelving damp cloth or
and rubber seals. Wash disposable cloth,
shelves, walls and floors gloves and sanitise
with hot soapy water with “J512” to MSDS,
using “Breakup” or Mop bucket, “Stride”
“Stride”. Apply sanitiser or “Breakup” to MSDS,
and allow drying handscraper
Food Weekly Remove dust and dirt Use “panclean”, clean

storage with a clean damp cloth damp cloth or
wheelie and hot soapy water. disposable cloth and
bins Wash internally and “J512” sanitiser to
externally and apply MSDS
sanitiser and allow to air
dry
All First Remove food scrapes Broom, Mop & bucket

Freezers Monday from freezers and scrape of, hot water with
(2) each away any ice that has “Breakup” for floors.
Month built up. Tidy up shelves For shelving: bucket
ensuring they are clean hot water &
and food is correctly “panclean”, rinse
covered and dated. Wash water & clean cloth,
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RESPONSIBILITIES:
stains with hot water & rubber gloves

detergent. Rinse with
clean sanitised water
Chopping After use Remove loose debris Hot water, “panclean”

Boards End of day with clean cloth. Wash and paper towel or
chopping boards in hot cloth
water & detergent. Rinse
with hot water &
sanitiser air dry or wipe
over with paper towel
Storeroom First Remove food residue or Broom, Mop & bucket

s Monday spillages. Wipe door of, hot water with
each handles. Clean shelving: “Breakup” for floors.
Month Monday : 1st shelf, For shelving: bucket
Tuesday: 2nd shelf, hot water &
Wednesday 1st Trolley, “panclean” rinse
Thursday: middle trolley, water & clean cloth,
Friday: last trolley. rubber gloves
Plastic shelving to go
through dishwasher
Ovens 6 monthly Spray interior of ovens “Mr Muscle” to MSDS,

with industrial oven bucket hot water &
cleaner. Wipe clean with “panclean” rinse
damp cloth and hot water & clean cloth,
soapy water. Allow to rubber gloves
dry
Rubbish End of Take out rubbish to the New bin liners

Bins shift designated area, replace
with new clean bin liner
Hand Daily or Clean with sanitising Hot soapy water, Use

Basin/ more if cleaner, rinse. Replace “panclean”, clean
Paper and required hand soap and paper damp cloth or
Soap towel as required. Wipe disposable cloth,
Dispenser tops daily. Check taps gloves and sanitise
are working and water is with “J512” to MSDS
correct temperature
(warm)
First aid Weekly Wipe with a wet cleaning Clean cloth,

Cabinet cloth. ‘Panclean’, sponge
scourer if needed
Check the top surface
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RESPONSIBILITIES:
for any build of dust,

remove as necessary
Fire Weekly Wipe with a wet cleaning Clean cloth,

Extinguish cloth. ‘panclean’, sponge
ers scourer if needed
Check the top surface
for any build of dust,
remove as necessary
Scrubbing Daily Wash through the Dishwasher or

brushes dishwasher or soak in’
‘Diversol’- to MSDS
Diversol’ for 10 minutes
then rinse and air dry
Property Services Cleaning Staff
Floors & Daily Sweep and mop floors. Mop, bucket, “Stride
Grates Scrub with commercial or “Breakup”,
scrubber. Sanitise mops commercial
and hang up over night to scrubber, dust pan &
dry. Lift and wash with hot broom
soapy water. Clean and
rinse traps
Electrical Daily Wipe clean with dry cloth “Future”, clean cloth
switches, and “Future” or disposable cloth
Door
Handles
Floor Mats Weekly Remove dry soil, wash, Hose brush and
rinse and allow to air dry. “Breakup”
Floor Weekly Remove debris with brush Scrubbing brush,

grates and pressure wash grate Pressure unit and
top and drain. Remove and “Breakup”
empty silt trap (if
applicable)
Fire Monthly Wipe clean with clean “Future”, clean cloth

Extinguish damp cloth or disposable cloth
ers
All Monthly For windows, spray on Windows use

windows window cleaner and wipe “sparkle” and dry
and Doors clean. For doors, wipe cloth. Doors use
clean “future” and dry
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RESPONSIBILITIES:
cloth
Stainless Quarterly Wash with soapy water Commercial

Steel including all glass and dishwasher, “Powder
Canopies stainless steel. Remove 103”, “Rinse Aid”,
filters and wash in “Sparkle”, squeegee
dishwasher. Allow to air clean cloths and
dry and coat with brush
protective polish
Walls 6 Wash walls with hot soapy Use “panclean”,

monthly water & sanitising clean damp cloth or
detergent disposable cloth
Fans 6 Wash fans taking care not Use “panclean”,

monthly to let any dust particles fall clean damp cloth or
in food preparation areas disposable cloth
Air Vents 6 Wash around the surrounds Use “panclean”,

monthly with hot water and clean damp cloth or
detergent. Clean rinse disposable cloth
water and damp cloth.
Ensure no cooking
procedures are taking
place & all food
preparation benches and
equipment are covered
over before commencing to
avoid risk of dust falling
into food
Lights 6 Ensure lights are turned off Disposable dry cloth

monthly for at least ten minutes and and “Future”
wipe clean with “Future” by
spraying on the disposable
rag first and then wiping
Ceilings Yearly Remove oil, wash and rinse Cloth cloths, “Future
with warm soapy water. or “Breakup”, brush
Allow to air dry
Filters Monthly Remove filters and wash in Commercial

dishwasher dishwasher, “Powder
103”, “Rinse Aid”
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CLEANING SCHEDULE CHECKLIST – KITCHEN
Date Commencing: Monday
Sign each day Week 1 2 3 4 5 (circle Week 1 2 3 4 5 (circle

dot week) week)
# Item M T W T F M T W T F
Students
1. Benches and sinks          
2. Stoves          
Utensils, cutlery and

3.          
crockery
4. Rubbish Bins          
5. Tidy Fridge          
6. Floor          
7. Kitchen Trolley          
Kitchen Attendants
8. Benches and sinks          
9. Stoves and exterior          
10. Mechanical Equipment          
11. Dishwasher          
12. Storage Shelving  
13. Walls and Cupboards 


up to 2100mm
14. Fridges and cool rooms  
15. Food storage wheelie 


bins
16. All Freezers (2)  Monthly  Monthly
17. Chopping Boards          
18. Storerooms  Monthly  Monthly
19. Ovens 6 Monthly  6 Monthly 
20. Rubbish Bins          
21. Hand Basin/ Paper and          

Soap Dispenser
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CLEANING SCHEDULE CHECKLIST – KITCHEN
Date Commencing: Monday
Sign each day Week 1 2 3 4 5 (circle Week 1 2 3 4 5 (circle

dot week) week)
# Item M T W T F M T W T F
22. Floors & Grates          
23. Electrical switches,

         
Door Handles
24. Floor Mats  
25. Floor grates  
26. Fire Extinguishers Monthly  Monthly 
27. All windows and Doors Monthly  Monthly 
28. Stainless Steel Quarterly Quarterly

 
Canopies
29. Walls 6 Monthly  6 Monthly 
30. Fans 6 Monthly  6 Monthly 
31. Air Vents 6 Monthly  6 Monthly 
32. Lights 6 Monthly  6 Monthly 
33. Ceilings Yearly  Yearly 
34. Filters Monthly  Monthly 
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Material safety data sheet (MSDS)

A material safety data sheet (MSDS) is an important aspect of
occupational safety and health.
It is intended to provide workers and emergency personnel with

procedures for handling or working with that substance in a safe
manner, and includes information such as:
 Physical data
 Toxicity or potential hazards
 Health effects
 Procedures for safe use
 First aid
 Reactivity
 Storage
 Disposal
 Protective equipment
 Spill-handling procedures.
Steps associated with cleaning each area

Workbenches
These are the areas that will be cleaned the most.
 Cleaned after every change of job.

Process of cleaning will be:
 Remove any materials that are visible

 Wash with hot water with detergent:
 Hot water is to soften any fats and the detergent will help remove
the fats
 Scour with cloth or fibrous material to break up debris that is
adhered to surface
 Rinse with hot water
 Allow surface to air dry
 Apply sanitiser and use to manufacturers’ instruction on MSDS sheet.
Some sanitisers are allowed to dissipate in the air others will need to be
left for a period of time (usually 5 minutes) and then they are wiped off
with clean paper hand towel.
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Utensils
 Cooks knives
 Chopping boards
 Stainless steel bowls
 Pots
 Pans
 Plates
 Platters.
Any utensil that you use in the preparation of raw and cooked foods
need to be washed sanitised and dried before use continue working with
them in the kitchen.
Especially important if you are working with high protein, high risk foods
such as meats dairy products, seafood, cooked pasta, cooked rice.
Working with dry ingredients like flour, sugar and other low moisture
ingredients this level of cleaning is not so important.
Modern kitchen will drainage systems in the floor

so that when it is swept of visible matter it can
be scrubbed with hot water and detergent then
rinsed with hot water and then excess water can
easily be squeeged into the drain.
Using too much water may cause difficulties in

removing said water.
Floors may need to be cleaned 4-5 times a day or as needed due to

spillages.
Storage areas
These also need to be cleaned on a daily basis.
Cool storage - refrigeration (walk in, free standing)
Walk in cool rooms will need to be cleaned and tidied

on a daily basis and the floor washed at least once a
day with hot water and detergent.
Free standing refrigeration will need to be monitored

and the internal floor will need to be cleaned regularly.
It is a good idea to clean daily.
Freezer Storage
This area is more difficult to clean as any spills will be of a hard nature
unless there is a spillage of badly wrapped liquids before it has had a
chance to harden.
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To clean freezers:
 All stock needs to be removed

 Allow air to come to room temperature
 Then proceed as normal cleaning with water and detergent.
When surfaces are dry then freezer needs to be turned on and when
correct temperature is reached then frozen foods can then placed back
into the freezer.
Sinks
Sinks need to be cleaned on an ongoing basis. There are 4 types of

sinks that may be installed in modern kitchens:
 Hand washing sinks

 Food washing sinks
 General purpose cleaning sinks
 Floor washing sink which is normally situated
away from food preparation areas.
These should be cleaned as used. Final cleaning at the end of the day
they should be sanitised and dried.
Drains
Drains will need to have their covers removed and

then washed and sanitised. The covers will need
to have any trapped debris removed before
cleaning. If drains are cleaned on regular basis
there is no need to dry them. They will air dry.
Walls of food production areas
These will need to be cleaned as needed and

cleaned on a weekly or fortnightly basis as
stated in FSP.
Higher than this can be cleaned on a 3 month

cycle or as needed.
Air filters and vents
 Over stoves and ovens

 Air conditioning
 Air flow vents in walls.
Vents over stoves need to be cleaned on a
weekly basis as there will be a build up of
grease which will fall back into food being
prepared if all owed to build up too much.
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Air-conditioning and any air flow vent in your establishment will need to
be cleaned at least once every 12 months if not sooner.
Staff change rooms
While this is not as higher priority as the food

production area it is still an area that needs to
be checked and cleaned regularly, daily.
Staff might leave food there and if there is not a

lot of traffic there will eventually be an
infestation of pests of some type.
Smells tend to build up in these areas from soiled clothing and these
issues need to be addressed.
Garbage Storage areas
This is the area where all garbage is collected from within the
establishment and it is brought to a specific location before it is sorted,
recycled and disposed of by the establishment.
Types of garbage
 Compostable landfill
 Paper products that can be recycled
 Plastic containers, recyclable and non recyclable
 Glass
 Oil waste, not allowed to put down the drains
 Metals, broken equipment, aluminium containers.
Each of these should have their own areas in the garbage storage areas
and need to be kept clean and secure.
The ground or floor area will need to be kept clean with spills cleaned
up as they happen.
If garbage is allowed to collect on the floor or ground and it is not

cleaned it is likely to attract pests and rodents.
Therefore cleaning in garbage storage areas is vitally

important.
Modern practice is to have plastic liners in the bins to cut

down on the need to wash bins every time they are
emptied. Garbage bins still need to be cleaned on a daily
basis and allowed to air dry before being used again the
next day:
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 Air drying is best achieved by leaving them turned upside down after
washing with air allowed to flow under the top of the bin.
When dry internally they can then be stood
back onto their base and relined with
clean plastic liner, lid replaced and it is
ready for the next service period.
Food Safety Plan (FSP) should nominate

everything to be cleaned at some stage
including higher parts of the walls and
ceilings:
 Clocks
 Fire extinguishers
 First aid kits.
 Anything attached to walls as well.
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Work Instruction or Job Safety Analysis

Sheets
A Work Instruction (WI), Job Safety Analysis (JS A) or
SOP (Standard Operating Procedure) may be provided
by the employer to assist in cleaning and in the
application of chemicals.
The following is an example of what may be available.
Wet Mopping of floor

Prepared by:
Date:
Hazard type
Step Action/precautions required
(and rating)
Prepare the Physical  Set up ‘Cleaning in progress’ signs

area Slips and  Pick up loose rubbish
trips (low)
 Move items that present obstacles
 Sweep the floor
Prepare Chemical  Put on safety gloves and glasses

equipment and (low)  Fill mop bucket with warm water
materials
 Add 250 ml of XYZ detergent – use ‘red’
measuring jug
Mop the floor Chemical  Move mop and bucket to area to be

and physical mopped
(medium)  Put mop in bucket to wet it thoroughly
 Use rollers to wring mop until damp
 Apply mop to floor – use 8-pattern, smooth
but firm strokes on open surfaces and
straight stokes against walls
 Rinse mop and repeat until finished
 Empty bucket into gully trap and rinse mop
and bucket
 Fill mop bucket with warm water
 Add 250 ml of XYZ disinfectant – use
‘yellow’ measuring jug
 Apply as above
 Allow to dry – set up ‘Wet floors’ signs
where appropriate
 Return moved items
Clean up Chemical  Remove and dispose of rubbish picked up

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and Physical during preparation – external dumper

(low)  Wash mop and bucket
 Dispose of protective gloves
 Return equipment and chemicals to
storage
 Wash hands
1.4 Identify and address cleaning and

sanitising needs that arise in addition to
scheduled cleaning requirements
Introduction
Cleaning Schedules are just a guide so that nothing is missed.
Emergency cleaning will always need to take place rather than just
cleaning to schedule.
Spills and dropped items
There should be emergency contingencies for accidental spills and

breakages.
You cannot say ‘I will clean this up when the area is due to be cleaned
tomorrow’.
Occupational Health and Safety responsibilities dictate that all areas

must be safe. Spillage and breakages.
There is an immediate need for items/areas that are not scheduled for
cleaning:
 Worker safety
 Customer safety.
Who is responsible for safety in the workplace?
 Everybody.
Workplace incidents and accidents
that should include cleaning up in all
back-of-house areas, such as
receiving areas, stores, preparation
areas, plating and service areas.
Cleaning schedules will say that

floors will need to be cleaned twice a
day but what happens if there is a
spill of flour on the floor. The flour, if
not cleaned, will be walked all over
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the kitchen floor and then it will go outside the immediate work area
and end up all through the premises.
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1.5 Store cleaning items and chemicals, and

clean where applicable, after cleaning
has been completed
Introduction
It is important for all equipment to be cleaned after every use before
storage. This will ensure that dirt and grime from a previous cleaning
task is not transferred on to another surface, this reduces the possibility
of cross contamination.
It also means the items of cleaning equipment are ready for immediate
use should there be a need to use them in the event of an emergency.
Putting cleaning items back in their designated location also means that
other staff are able to access them when they need to.
Storing cleaning equipment

Equipment that requires cleaning prior to storage includes the following:
Mops
Washing mops must, on a regular basis, be washed in hot soapy water,

rinsed thoroughly, squeeze-dried, and then hung up to air dry.
Standard procedure in food areas is for mops to be sanitised as well.
Brooms and brushes
Cleaning of brooms and brushes involves them being shaken clean,

washed in hot soapy water, and then left to air dry. Again, there may be
a requirement to sanitise them.
Cloths and sponges
These should be cleaned on a regular basis using hot soapy water, and
left to air dry.
Buckets
They should be cleaned out thoroughly after each use with hot soapy
water, and then turned upside down left to air dry.
Vacuum cleaners
All vacuum cleaners must be cleaned out at the end of each shift and
the bag replaced, if required. The machine and its attachments must be
wiped clean. The power cord should be wrapped correctly and safely. All
cleaning of such equipment must be done in accordance with
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Floor machines
Floor machines and all their attachments must be cleaned on a regular

basis. All cleaning of such equipment and attachments must be done in
accordance with manufacturer’s instructions.
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Pressure washers
These need to be emptied (where applicable) by draining the item, dried

externally and then have the hoses either disconnected for storage (as
per manufacturer’s instructions) or stored on the machine itself.
Dishwashers
Dishwashers should be cleaned in strict accordance with

These may include:
 Clearing and removing filters – cleaning filters, cleaning filter

reservoir
 Wiping away all loose debris
 Washing the inside of the machine with detergent, rinsing, sanitising
and rinsing again
 Removing and cleaning spray arms
 Removing any visible food debris
 Wiping the exterior of the machine – including runways to and from
the machine
 Cleaning and sanitising trays used in the machine for crockery and
cutlery.
Storage of cleaning equipment
Generally, all cleaning equipment has a designated storage area.
Before equipment can be stored away, it should be checked to ensure it

is clean and ready to be reused as required.
It is important that equipment is stored in a clean condition and in the

right location for a number of reasons, some of which may include:
 So that equipment can be quickly and conveniently located

 So that equipment can be reused straight away
 For stock take purposes
 Away from food preparation areas.
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Storage of Chemicals
Chemicals are important within the kitchen environment. Chemical are
not to be ingested by the public in their food.
Storage of these chemicals in a safe environment is very important.
There is a need store chemical away from the food production area as
part of your Food Safety Plan (FSP).
Chemicals that you might find in kitchen environment are:
 General detergent
 Dishwasher detergent
 Floor cleaner
 Drain cleaner
 Bleach
 Oven cleaner
 Grill cleaner
 Sanitisers.
Storage of chemicals
The correct storage of chemicals is of the utmost importance. Storage

areas must be prepared with the appropriate drainage, safety
equipment, fire sprinklers and the correct firefighting equipment. They
must also have good ventilation.
Access to these stores should be restricted only to staff who have

received appropriate Occupational Health and Safety (OHS) training in
handling chemicals.
What are the general requirements?
Any undiluted chemicals remaining on your cleaning trolley or in your

cleaning bucket must be stored safely at the end of the shift/cleaning
task.
House policies will determine whether these chemicals need to be

stored in the chemicals store or if they can be returned to the cleaning
storeroom.
The following guidelines need to be considered when storing chemicals:
 Keep in a storeroom away from other products – the room should be

marked ‘dangerous goods’, have necessary HAZCHEM signage, and
restricted access
 A register should be maintained to record items in
accordance with legislated requirements
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 The store room for chemicals must be well lit and ventilated
 The room should only be used for storing chemicals
 Heavy containers must be stored on lower shelves to avoid the need
for lifting, and to minimise the chance of spills
 Keep containers well sealed and labelled
 Have MSDS and first aid directions posted in the area – together with
first aid resources to support possible treatment requirements
 Keep away from a naked flame or excessive heat
 Product usage charts should be close to the chemicals for easy and
clear reference purposes – including details relating to dilution, items
that chemicals can be used on
 Instructions for safe chemical handling must be posted – to provide
instruction on decanting chemicals
 Necessary PPE should be present – gloves, aprons, respirators,
gauntlets, hoses, etc
 Never store chemicals or cleaning agents in food containers
 Never store chemicals with food
 Do not allow customers to come into contact with chemicals, or
entry into the chemicals storage area
 Never mix chemicals together – some may explode
 Ensure measuring devices for chemicals are not used for any other
purpose.
How much is left?
When storing left-over chemicals it is a standard requirement that you

check what cleaning agents and chemicals remain in storage.
Where you believe you are running low you need to pass this on to your
supervisor, the manager/owner or the Purchasing Officer.
In some cases you may have to complete a requisition form to order

replacement stock.
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1.6 Follow emergency first aid procedures

in the event of a cleaning-related
incident or accident
Introduction
Emergency first aid procedures may include
 Notifying internal first aid officers of emergencies

 Contacting external emergency services for assistance
 Administering basic first aid for minor cuts, bruises, abrasions, burns
and scalds.
Administering basic first aid in accordance
with relevant chemical information sheets
where chemicals have been spilled on skin,
been ingested, or have entered into the eyes.
Material Safety Data Sheets

All chemical companies must produce these
and make them available to customers to post
on walls in the areas where their chemical are
being used.
This is to educate the workers and make first aid easier to implement if
accidents do occur in the workplace.
Internal First Aid officers
All staff working in a kitchen environment should undertake basic first

aid training.
The kitchen is considered a dangerous workplace and when accidents

happen it is important that people have some idea what to do when
disaster strikes.
Correct use and storage of chemicals
It is important not to mix chemicals in the workplace. Chemical should

be stored in the containers in which they are purchased. If they are
placed into smaller containers for ease of usage then those containers
need to be marked accordingly.
Applying appropriate first aid measures in emergency situations
When medical emergencies are required the appropriate first aid

measures must be taken.
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Every organisation should have detailed procedures that must be

followed when accidents take place.
These procedures may be designed by the organisation itself or

provided by suppliers of equipment and cleaning agents.
On the following page is an example of a procedure detailed for use

when chemicals come into contact with a person.
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See sample below:
First Aid measure
Eye If in eyes, hold eyelids apart and flush the eye continuously with
running water.
Continue flushing for at least 15 minutes or until advised by
appropriate medical person.
Skin If skin or hair contact occurs, remove contaminated clothing and

flush skin and hair with running water. Continue flushing with
water until advised by appropriate medical person.
Inhalation If inhaled, remove from contaminated area. To protect rescuer, use

an Air-line respirator where an inhalation risk exists. Apply
artificial respiration if not breathing.
Ingestion For advice, contact appropriate medical person or a doctor at

once. If swallowed, do not induce vomiting.
Advice to CORROSIVE POISONING TREATMENT: Immediate treatment

Doctor preferably in a hospital is mandatory. In treating corrosive
poisoning,
DO NOT INDUCE VOMITING; DO NOT ATTEMPT GASTRIC LAVAGE;
and DO NOT ATTEMPT TO NEUTRALISE THE CORROSIVE
SUBSTANCE.
Vomiting will increase the severity of damage to the oesophagus
as the corrosive substance will again come in contact with it.
Attempting gastric lavage may result in perforating either the
oesophagus or stomach.
Immediately dilute the corrosive substance by having the patient
drink milk or water. If the trachea has been damaged tracheotomy
may be required.
For oesophageal burns begin broad-spectrum antibiotics and
corticosteroid therapy. Intravenous fluids will be required if
oesophageal or gastric damage prevents ingestion of liquids.
Long-range therapy will be directed toward preventing or treating
oesophageal scars and strictures. Treat as for strongly alkaline
material.
Language differences
Given that most workplaces have people, both staff and customers,
from all corners of the globe, written language can sometimes be hard
to understand and interpret. Therefore government regulations state
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that warning Occupational Health and Safety data is produced in

multiple languages.
Many warning signs now use symbols rather than words.
International Signage
How many can you identify?
HAZCHEM is the international signage for hazardous chemicals.
What is the International sign for Stop? Describe it to your trainer.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised
by your Trainer. You must submit documentation, suitable evidence or
other relevant proof of completion of the project to your Trainer by the
agreed date.
1.1 Supply a cleaning schedule for the kitchen where you work,
identifying your responsibilities as identified by that schedule.
1.2. Supply a copy of a MSDS for one chemical used in the cleaning of
equipment etc. in the kitchen where you work.
1.3 Select one area in the kitchen and set out the cleaning
requirements for that area.
1.4. Supply a plan of action to augment any cleaning requirements

outside the cleaning schedule.
1.5 Supply a drawing of plan of a cleaning room:
 Show list of chemicals being stored

 List 6 chemicals
 Supply MSDS for each of the chemicals
 Show how you would layout the chemicals in this room.
1.6 Pick one cleaning chemical, state its intended use and supply a list
of first aid practices that will alleviate long term harm to people.
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Summary
Clean kitchen premises
Identify the areas that may require cleaning in a kitchen premises environment
and the frequency of cleaning for each identified area
All areas are to be cleaned on a regular basis. It is just not the areas that can
be seen but also the areas that are not easily observed:
 Behind the stove
 Under benches
 Staff change room
 On top of shelving above eye sight height
 Bottom edges of workbenches.
A cleaning schedule needs to be developed for ALL areas within the enterprise
and all areas and equipment needs to be listed on that cleaning schedule.
Select appropriate cleaning utensils and chemicals
When cleaning kitchen equipment and kitchens utensils it is advantages to
have the correct cleaning utensils and cleaning equipment:
 Is the broom big enough for large floor spaces

 Is the mop too heavy for the person using it?
Bigger is not always better, sometimes small is more efficient. Work flow
needs to be developed and modified as circumstances change.
Implement cleaning procedures in accordance with enterprise and legislated

requirements
Cleaning schedules must adhere to the requirements of the legislation of the
area of where the enterprise is operating. You can implement higher standards
that will compliment the market point in which you are operating.
A 5 star enterprise will have a higher standard than a 2 star. An expensive

restaurant will be different to a small business street stall.
Enterprise standard is different to legislative standards.
Identify and address cleaning and sanitising needs that arise in addition to
scheduled cleaning requirements
A cleaning schedule is just a guide. There will be times that adjustments will
need to be made and procedures need to be implemented that will address
‘spillages and breakage’s they occur.
Floors might be scheduled to be cleaned 3 times a day. In actual fact they

might get cleaned 5 times due to spillages in that area.
Store cleaning items and chemicals, and clean where applicable, after
Cleaning and chemical go together. Chemical usage cannot be avoided in the
kitchen. They can be minimised but not avoided totally.
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Cleaning chemicals are toxic to human if they are ingested through the food
they eat.
The only way to avoid this problem is to keep cleaning chemicals and food
separate, also minimise chemical residue on food production surfaces.
When kitchen equipment is cleaned all traces of cleaning chemicals must be

removed from the kitchen equipment before it is used to produce food that is
to be consumed to the humans.
Safe storage of chemical is imperative.
Follow emergency first aid procedures in the event of a cleaning-related
Using cleaning chemicals make the job of cleaning kitchen equipment easier
and more efficient.
Some chemicals are corrosive when coming into contact with parts of the
human body.
While care must be taken when using chemical everybody must be aware of
FIRST AID procedures when working with these chemicals and must know
what is to be done when exposed to the cleaning chemicals.
What is the chemical?
What precautions must be followed when using these chemicals?
What is the first aid procedure?
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Element 2: Clean and maintain kitchen equipment
and utensils
Element 2:
Clean and maintain kitchen
2.1 Identify the equipment and utensils that
may require cleaning in a kitchen
premises environment and the
frequency of cleaning for each identified
item
Introduction
The practical tasks involved in cleaning a kitchen and its equipment,
utensils etc. are not appealing or attractive jobs but they are
nonetheless work that must be approached with the right
attitude and done properly.
General cleaning requirements

The general requirements are:
 Follow manufacturer’s instructions in relation to using chemicals on

the equipment
 Follow manufacturer’s instructions when cleaning their equipment –
all equipment will have suggested cleaning techniques and
recommended cleaning chemicals or solutions
 Pay attention to the job – take pride in the work and do it properly,
fully and with due attention to detail. Your failure to clean items
correctly may give rise to an outbreak of food poisoning that could
kill someone
 Don’t cause any damage to anything being cleaned – this requires
you to use the right chemical for the right job, dilute as
recommended by the manufacturer, and use the correct cleaning
equipment.
Cleaning and sanitising – defined

Cleaning can be defined as the removal of visible dirt and
debris (including rust) either from crockery, cutlery, glasses,
equipment or fixtures and fittings. It also includes the
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removal of odour – this essentially relates to the cleaning of rubbish

bins.
Sanitation takes things a whole lot further and can be defined as the
killing of microbes using either hot water or chemicals.
Cleaning is performed before sanitation and where chemicals are used,

the manufacturer’s instructions in relation to dilution rates, contact
time and temperature must be adhered to.
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Because bacteria/microbes cannot be seen with the naked eye, the

point in differentiating between cleaning and sanitising is that an item
may look clean but still be unsafe – from a food hygiene point of view –
to use.
Equipment and utensils to be cleaned and sanitised

Anything that is used in the storage, preparation, cooking, display or
service of food must be cleaned and sanitised in accordance with the
Food safety Plan (FSP) for the premises.
The requirements of the cleaning schedule provide the basis for

determining what has to be cleaned and sanitised, including when these
tasks need to be undertaken.
In general terms, cleaning and sanitising requirements mean that:
 Equipment and utensils must be cleaned and sanitised in between

handling raw high risk food and handling cooked, ready-to-eat food.
 Equipment and utensils must be cleaned and sanitised at least after
each service session. It is not acceptable or legal to use a piece of
equipment (such as a meat slicer throughout the day and only clean
and sanitise it once at the end of the day.
In specific terms, your venue will have a need to
clean and sanitise:
 Crockery
 Glassware
 Cutlery
 Utensils – such as spatulas, slotted spoons,
scoops, lifters
 Pieces of food preparation, food storage and food display equipment
such as cool rooms, refrigeration units, salamanders, toasters, bratt
pans, microwaves, salamanders, stoves and ovens, deep fryers, bain-
maries, pie warmers, salad wells
 Pots, pans and other dishes
 Containers – used for the storage of food under dry, refrigerated and
frozen conditions
 Chopping boards
 Knives.
2.2 Select appropriate cleaning utensils and

chemicals
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Cleaning Chemicals
General detergent
A detergent is a mixture of surfactants in a dilute solution.
A surfactant has the ability to allow to 2 elements that would not

normally mix to bond together.
Oil and water do not normally mix together but when detergent is added
to the washing water the oil and water bond together and the oil is
removed from the surface of the bench.
It can be used on all equipment that is washed by hand and general

cleaning duties. It will break down grease easily but prolonged use
requires the use of gloves by the user.
It should not be used in a dishwasher as it will foam and not wash

properly.
Dishwasher detergent
Will only work when used in a machine. It is corrosive to human skin and
must only be handled when person is wearing protection for the hands.
Most modern dishwashing machines will have 2

units of cleaning liquid:
 One for washing: does not foam but will break

down grease and leave utensils clean
 Second is a ‘rinse’ agent that sanitises
utensils and help to dispel water to leave
minimal water marks after the utensils air-dry.
Floor cleaner
Specially designed for cleaning floors, does not foam.
Drain cleaner
Caustic in nature and protection must be worn when handling. When

activated by addition of water person should be wearing heavy duty
protection for body, face, eye and hands.
Bleach
Caustic in nature and protection must be worn when handling. Area

should be well ventilated. Bleach should be diluted as per MSDS before
using. Hand protection is required.
Oven and Grill cleaner
Caustic in nature and protection must be worn when handling. When

activated person should be wearing heavy duty protection for body,
face, eye and hands.
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Sanitisers
Must not be used outside of MSDS. If diluted more than is recommended

then it will not be effective. If applied to wet surfaces it will not be
effective.
Assembling and disassembling cleaning equipment

In section 1.2 the range of different cleaning equipment items were
identified.
By how must they be assembled to perform their tasks?
The assembling and disassembling of cleaning equipment in a kitchen

context is fairly basic.
It should essentially mean putting together and taking apart a wet-dry

vacuum cleaner or similar devices.
The primary areas that require attention are the hoses and hose fittings
– care must be taken to make sure:
 If it is an electric device, that it is not turned on until the machine

has been prepared and is ready to use – it should be turned off when
assembling or disassembling it
 The right part is being connected – a fitting for a dry vac may not fit
the wet vac
 You never force bits – if a connection or fitting won’t ‘go’, don’t exert
excess force to it, this only risks damaging or breaking the part
 When this happens you can’t perform the cleaning task you intended
doing and you also have to get the machine etc. repaired. You also
risk injury to yourself.

accordance with enterprise and legislated
requirements
Introduction
Whilst each business will have different policies and procedures in
relation to cleanig their kitchen premises, equipment and utensils there
are some general rules that apply in all situations.
Whilst the exact requirements imposed by each government will be

different, as an example some common regulations are stated below.
Cleaning and sanitising of specific equipment
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1. A food business must ensure the following equipment is in a clean

and sanitary condition in the circumstances set out below:
a. Eating and drinking utensils — immediately before each use.
Eating and drinking utensils must be in a clean and sanitary condition
immediately before they are used.
This does not mean that eating and drinking utensils must be cleaned
and sanitised just before use — it means that eating and drinking
utensils must be cleaned, sanitised and protected from contamination
between being used by one person and the next person.
If an eating or drinking utensil is not properly cleaned and sanitised, or

has been contaminated after the cleaning or sanitising took place, the
eating or drinking utensil is not considered to be in a ‘clean and sanitary
condition’.
Customers may retain eating and drinking utensils for reuse:
 For example, a customer may reuse a plate to serve themself food

from a smorgasbord, or a drink from a self service bar.
However, if a used eating or drinking utensil is returned to the food
business, it cannot be used again until it has been cleaned and
sanitised, whether or not the same person will be reusing the utensil:
 For example, if a drinking glass is returned by a customer to a bar, it

cannot be reused by any person until it has been cleaned and
sanitised.
b. The food contact surfaces of equipment - whenever food that will
come into contact with the surface is likely to be contaminated.
‘Food contact surfaces of equipment’ includes any equipment used for
handling food that comes into contact with food:
 Examples are chopping boards and other preparation surfaces,

mixing bowls, storage containers, display units, equipment used to
wash food, cooking and other processing equipment, and
thermometers.
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There are many circumstances when food contact surfaces need to be

cleaned and sanitised to avoid contaminating food that will come into
contact with that surface.
However, these circumstances will vary, depending on the type of food

that will come into contact with the surface.
A food contact surface must be cleaned and sanitised between being

used for raw food and ready-to-eat food:
 For example, if a person slices raw meat and then tomatoes for a
salad, the board and knife must be cleaned and sanitised between
these two uses or separate boards and knives used for each task.
However, this same food contact surface does not need to be cleaned
and sanitised between the uses described above if the sliced raw meat
and tomatoes will both be placed in a saucepan to be cooked for a
casserole.
This is because, in this circumstance, both foods are raw and are to be
cooked before being eaten.
Food contact surfaces may need to be cleaned and sanitised if they

have been used for long periods to prepare or process potentially
hazardous foods. If an appliance is used continuously or intermittently
to prepare or process a potentially hazardous food outside.
2. In sub clause (1), a ‘clean and sanitary condition’ means, in relation

to a surface or utensil, the condition of a surface or utensil where it:
a. Is clean; and
b. Has had applied to it heat or chemicals, heat and chemicals, or
other processes, so that the number of micro-organisms on the
surface or utensil has been reduced to a level that:
i. Does not compromise the safety of the food with which it may
come into contact; and
ii. Does not permit the transmission of infectious disease.
A food business must maintain food premises to a standard of
cleanliness where there is no accumulation of:
a. Garbage, except in garbage containers

b. Recycled matter, except in containers
c. Food waste
d. Dirt
e. Grease; or
f. Other visible matter.
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Food premises must be kept clean to minimise the likelihood of food

becoming contaminated and to 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 things
listed.
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Food Safety Plans

Where you are cleaning areas in a food context, the FSP should contain
instructions of what needs to be done.
The following is representative:
Name of the business

Food Safety Plan
Cleaning and Sanitation worksheet Week Date:
Job
Description
 Frequency
 Clean the unit at the end of each day’s trade:
Coffee Grinder:
 Wipe to remove debris
 Daily
 Wash with detergent and hot water, rinse and
sanitise
 Rinse and allow to air dry.
 Clean the cake display unit as required during trade and
Cake (non-
at the end of each day’s trade:
refrigerated)
display unit:  Wipe away loose debris with a clean cloth
 Daily  Spot-clean identifiable problem areas

sanitise
 Clean utensils and cutting boards as required during
Utensils and
trade and at the end of each day’s trade:
cutting boards:
 Remove debris and rinse with warm water
 Daily
 Wash with detergent, soaking as required rinse and
sanitise
 Clean the microwave as required during trade and at the
Microwave:
end of each day’s trade:
 Daily
 Wipe away loose debris with a clean cloth
 Spot-clean identifiable problem areas
sanitise
 Clean the sinks as required during trade and at the end
Sinks (double-
of each day’s trade:
bowl and wash-
hand basin):  Wipe away loose debris with a clean cloth
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Name of the business

Food Safety Plan
Cleaning and Sanitation worksheet Week Date:
Job
Description
 Frequency
 Daily sanitise
 Clean the toasted sandwich maker as required during
Toasted
trade and at the end of each day’s trade:
sandwich maker:
 Heat the sandwich maker
 Daily
 Wipe away loose debris with a clean cloth
 Spot-clean identifiable problem areas
sanitise
 Clean the steam wands as required during trade and at
Cappuccino
the end of each day’s trade:
machine:
 Wipe away all debris from wands and exterior of
 Daily
machine with a clean cloth
 Wash with detergent and hot water, and rinse
Using cleaning and hazard checklists

The following is a ‘Hazard Checklist’ designed specifically for cleaners
and useful in identifying areas involved in cleaning that can present a
hazard.
The table below is a list of hazards that are likely to occur when
performing cleaning tasks. The table is an aid for understanding
safety/hazard assessments and is not a comprehensive list for all
cleaning tasks.
Specific workplace hazards Yes No
Manual handling and 'over use' strain

 Heavy buckets
 Lifting equipment from vehicles
 Handling drums of chemicals
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 Prolonged awkward posture from cleaning low surfaces
(e.g. scrubbing floors)
 Reaching over furniture to clean
 Cleaning tools which are too low
 Repetitive actions over a long period (e.g. mopping or

sweeping)
 Insufficient training for new starters
 Handling dumpsters
 Manual emptying of waste bins
 Insufficient rest breaks
 Excessive vibrations from equipment
 Badly fitted or heavy vacuum backpacks
 Constant work on a narrow range of tasks
 Lifting heavy cartons or equipment
 Large awkward bags of rubbish
Noise
 Workers exposed to noise levels exceeding 85dBA
 Dumpsters being mover on concrete
 Vacuum cleaners
 Floor polishers
 Power tools
 Lack of earmuffs or other personal protection equipment
Hazardous substances
 Insufficient labelling
 Labelling that is illegible
 Labelling in inappropriate languages
 Excessive dust
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 Lack of Material safety Data Sheets
 Bad decanting processes
 Poor ventilation
 Inappropriate storage – containers are too high
 Lack of Personal Protection Equipment
 Bad drainage
 Insufficient safety signage
 Chemicals in a dust rather than granular form
 Non-replacement of hazardous substances
 Inadequate spill control
 Emergency procedures that do not incorporate chemical

hazards
 Inadequate training and information
 Insufficient training for employees on reading and use of

MSDS
 Not following the MSDS instructions
 No safety/contents labels on spray bottles
 Carpet cleaners and spotters (tetrachlorethylene)
 Oven cleaners (sodium hydroxide)
 Bleach (sodium hypochlorite)
 Bleach (sodium hypochlorite)
 Using chemicals when other processes are available (e.g.

chemicals instead of high pressure hoses)
 Spraying onto a surface instead of directly to a cloth
 Not diluting chemicals
 Putting chemicals into drink bottles rather than spray

bottles
Mechanical hazards
 Lack of regular maintenance
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 Removal of guards on equipment
 Inappropriate equipment for the task (e.g. dry vacuums

for wet areas)
 Ignoring manufacturer’s instructions
 Using plant that does not satisfy Australian Standards
 Machines are too heavy
 Machines vibrate excessively
 Inadequate guarding on compactor
Electrical hazards
 Worn electrical leads
 Twisted and kinked electrical leads
 Infrequent testing of equipment by a qualified electrician
 Insufficient power points which encourages the use of

extension leads
 Use of appliances without safety cut-out switches
 Inadequate inspection of equipment prior to use
Working alone
 Violence
 Attempted robbery
 Lack of emergency communication (e.g. mobile phone)
 No co-ordination with the building’s security personnel
 Working alone rather than in pairs
Skin penetrating injuries

 Broken glass
 Sharp objects and needles
 No first aid equipment available
 Placing of needles in rubbish bags rather than solid sharp

containers
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 Putting hands in places where you cannot see (behind
toilets, in the back of seats)
 Picking up needles with hands rather than tongs
Disease
 Toilet cleaning
 Removal of faecal material including bodily fluids
Personal Protection Equipment

 PPE doesn’t fit properly
 PPE is the wrong type for the specific task (e.g. shoes
without a non-slip sole)
 Insufficient training in the correct use of PPE
 PPE that is poorly maintained
 PPE that is not cleaned correctly
 The reuse of disposable PPE
 Non-enforcement by Supervisors of PPE use
Ladders
 Can the task be completed without a ladder?
 Does the ladder comply with Australian Standard

AS1892?
 Cracked, split or broken uprights, braces, steps or rungs
 Damaged or worn non-slip bases
 Is the ladder secured at top and bottom?
 Loose nails, screws, bolts or other metal parts
 Broken, split or worn steps or loose hinges
Slips and falls

 Uneven floors
 Work platforms in poor condition
 Floors with no abrasion
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 Electrical leads across walkways
 Insufficient lighting levels
 Overloaded trolleys
 Lack of portable safety signage (e.g. ‘Caution – Wet

Floor’)
 Inappropriate footwear
 Poor lighting
 Cluttered thoroughfares
 Insufficient fall protection devices for working at heights
 Overreaching from a ladder
 Water blasting
 Carrying equipment on stairs
Dangerous goods
 Reaction of incompatible chemicals (acids and alkaline
cleaners or sanitisers)
 Chemical burns to skin and eyes (corrosive cleaners)
 Toxic fumes
 Poor ventilation
 Lack of information (no MSDS provided)
 Lack of signage on containers and storage areas
 Inadequate storage facilities provided (no segregation,

spill containment or spill kit)
 Unnecessary storage of large quantities of chemicals
You should read through the list and find hazards that apply to your
workplace so that you can determine the risk management practices
that need to be applied in each instance to protect your welfare.
Obtaining training and advice
The keys to knowing how to operate cleaning equipment safely and

correctly are to receive training in how to do so. Employers are under a
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legal obligation to supply this training to you and also to monitor your
activities to make sure you don’t injure yourself.
This means if you don’t know how to operate an item of cleaning

equipment you should:
 Ask you supervisor to show you what to do

 Watch a more experienced person operate the item – and ask them
what to do
 Ask for formal on-the-job training in the use of that item.
The techniques and skills required will vary between items and range
from very basic competencies (such as sweeping and using a dust pan
and brush) through to the more complex tasks (such as operating
dishwashers and pressure washers).
Where there is a need to assemble and disassemble cleaning

equipment, this must be done correctly to prevent damage to the
equipment and to avoid potential dangers caused by incorrect assembly
or disassembly.
Once again, you should be provided with appropriate on-the-job training

in this area. If you are not sure what to do in order to prepare or
disassemble cleaning equipment safely, ask your supervisor.
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2.4 Store and protect equipment and

utensils that have been cleaned ready
for future use
Storing cleaned equipment
After equipment and utensils have been cleaned and sanitised, they
must be stored or stacked safely in the designated places.
This must be done so as to:
 Maintain their cleanliness for future use

 Make sure items are where they should be when required for use.
When storing cleaned and sanitised items (such as crockery, cutlery,
glassware and utensils) points to note are:
 It is a legal requirement that all utensils are stored so as they are

protected from re-contamination via dust (and other airborne
contamination), flies and other sources of contaminations (such as
pests, coughing, sneezing, cross contamination) – there is little point
spending time, money and effort in getting items cleaned and then
simply allowing them to become re-contaminated
 Cleaned items must be put back in their correct and designated
place – this facilitates their retrieval for future use, but also assists
in keeping the workplace tidy, which in itself facilitates on-going
hygienic conditions. There would appear to be a definite link
between tidiness and good food
hygiene practices
 When storing items such as tubs,
bowls, bain-marie trays or any other
items that will fit one inside the other,
the practice of ‘nesting’ (that is,
placing one item inside another) is to
be avoided unless the items are fully
dried. Nesting items when they are
wet slows down the air drying of
items, and thus increases the chance
of bacterial (re-) contamination
 Staff who store and stack items of
equipment and utensils must ensure
that their hands are clean before
handling the sanitised items
 Failure to immediately and properly store cleaned items and
equipment may also mean that a workplace hazard is created. This
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means that items left lying around may create a tripping hazard, or
other danger
 The correct ‘designated place’ for storing items can include shelving
and racks, cupboards, equipment stores, drawers, specified areas on
benches, trolleys or being hung from overhead hooks.
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2.5 Store cleaning items and chemicals, and

clean where applicable, after cleaning
has been completed
Introduction
It is important for all equipment to be cleaned
after every use before storage. This will ensure
that dirt and grime from a previous cleaning task
is not transferred on to another surface, this
reduces the possibility of cross contamination.
It also means the items of cleaning equipment are

ready for immediate use should there be a need to
use them in the event of an emergency.
Putting cleaning items back in their designated location also means that
other staff are able to access them when they need to.
Storage of cleaning equipment

After cleaning all equipment should be dried and then placed into a
secure environment that allows them to be clean the next time that they
are required.
Generally, all equipment has a designated storage area. Before

equipment can be stored away, it should be checked to ensure it is
clean and ready to be reused as outlined above.
It is important that equipment is stored in a clean condition and in the

right location for a number of reasons, some of which may include:
 So that equipment can be quickly and conveniently located

 So that equipment can be reused straight away
 For stocktaking purposes.
Storage of Chemicals
Chemicals are important within the kitchen environment. Chemical are
not to be ingested by the public in their food.
Storage of these chemicals in a safe environment is very important.
There is a need store chemical away from the food production area as
part of your Food Safety Plan (FSP).
The correct storage of chemicals is of the utmost importance. Storage

areas must be prepared with the appropriate drainage, safety
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equipment, fire sprinklers and the correct firefighting equipment. They

must also have good ventilation.
Access to these stores should be restricted only to staff who have

received appropriate Occupational Health and Safety (OHS) training in
handling chemicals.
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What are the general requirements?
Any undiluted chemicals remaining on your cleaning trolley or in your

cleaning bucket must be stored safely at the end of the shift/cleaning
task.
House policies will determine whether these chemicals need to be

stored in the chemicals store or if they can be returned to the cleaning
storeroom.
The following guidelines need to be considered when storing chemicals:
 Keep in a storeroom away from other products – the room should be

marked ‘dangerous goods’, have necessary HAZCHEM signage, and
restricted access
 A register should be maintained to record items in accordance with
 The store room for chemicals must be well lit and ventilated
 The room should only be used for storing chemicals
 Heavy containers must be stored on lower shelves to avoid the need
for lifting, and to minimise the chance of spills
 Keep containers well sealed and labelled
 Have MSDS and first aid directions posted in the area – together with
first aid resources to support possible treatment requirements
 Keep away from a naked flame or excessive heat
 Product usage charts should be close to the chemicals for easy and
clear reference purposes – including details relating to dilution, items
that chemicals can be used on
 Instructions for safe chemical handling must be posted – to provide
instruction on decanting chemicals
 Necessary PPE should be present – gloves, aprons, respirators,
gauntlets, hoses, etc.
 Never store chemicals or cleaning agents in food containers
 Never store chemicals with food
 Do not allow customers to come into contact with chemicals, or
entry into the chemicals storage area
 Never mix chemicals together – some may explode
 Ensure measuring devices for chemicals are not used for any other
purpose.
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2.6 Follow emergency first aid procedures

in the event of a cleaning-related
Introduction
Working in kitchens is by nature a dangerous job. The most common
injuries are burning and cutting followed by slips tripping and falling.
Emergency first aid is vital.
Emergency first aid related to cleaning is also

necessary.
It can be caused by:
 Slips on wet floors

 Burns from hot equipment
 Skin burns by contact to skin by cleaning chemical
 Chemical burns internally caused by breathing in fumes from
cleaners and solvents
 Falling equipment that has not been stored properly.
Procedure to follow when aiding a person who has been injured
 Look before you do anything, do not put yourself in

harm’s way
 Make sure what has caused the injury is isolated or
the injured person can be moved away from cause of
injury.
This will vary:
 Hot stove burn, move patient away from stove, run

cold water over affected area to relieve pain and take heat out of
affected area
 Person slips on wet floor, make sure you have proper footwear that
will reduce possibility of you slipping on floor before you go to aid of
patient. Then ascertain the extent of the injured person before you
try to move them
 Call for assistance if needed, some things you cannot handle on your
own, ask others to do things that need to be done
 Your establishment may have designated ‘first aid officers’, they will
need to be notified: what is the telephone number?
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 Do you need to call ambulance of fire department? Fire department

will need to be called if there is a fire or dangerous gasses in the
environment.
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Administering basic first aid for minor cuts, bruises,

abrasions, burns and scalds
Basic first aid for minor cuts
If the person has cut themselves, the first thing you

need to do is to control the blood loss.
This is just a matter of applying pressure to wound.
Check to see if wound is clean:
 If yes, apply bandage and keep dry

 If not, wash with water to flush the wound the best you can then
apply bandage or dressing. Send patient to higher level medical care
facility, first aid station or doctor.
Basic first aid for Major Cuts
Apply pressure to wound and elevate to stem the flow of blood where
possible. Keep pressure on wound until higher advice is available.
Tourniquet may need to be applied.
Basic first aid for Burns and Scalds
Standard practice is to flow cold water over the affected area for 20
minutes. This will relieve the pain and take heat out of the wound.
If pain is not relieved then the person needs to seek medical advice.
Do not apply ice to affected area as ice will burn skin more and do more
damage.
Bruises from falls
Apply cold compress to affected area to reduce swelling. Do not apply

frozen gel packs directly to areas as this ‘ice’ temperature will burn
skin.
Wrap in cloth material and allow cold to penetrate through cloth to ease
affected area.
Seek higher medical advice if needed.
Abrasions
Make sure the wound is clean and no foreign objects are still attached
to skin. Apply some sanitising cream and cover with light breathable
covering to protect the wound.
Chemical burns on skin
Move patient away from chemical and flush affected area with cold
water until medical help can be accessed.
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agreed date.
2.1 You are working in a kitchen and are asked to list all your cleaning
needs:
 Make a list of 6 pieces you think you require

 Supply price of each piece of equipment
 How often these pieces of equipment will need to be cleaned.
2.2. List utensils needed to clean this cleaning equipment.
2.3 Develop a cleaning schedule for your kitchen:
 What is to be cleaned?
 Who is to clean
 When are they to clean?
2.4. Show how you will store this equipment:
 Supply your requirements for storage.
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Summary
Identify the equipment and utensils that may require cleaning in a kitchen
premises environment and the frequency of cleaning for each identified item
A Food Safety Plan (FSP) is the first thing that needs to be presented to the
local authority when making application to operate a food business in Victoria.
A Cleaning Schedule must be part of this FSP. It will identify:
 All equipment that will need to be cleaned
 All equipment that will need to be cleaned
 How they are to be cleaned
 Who is to clean them
 When they are to be cleaned
 What is to be used in the process of cleaning
 Any occupational health and safety procedure that need to be followed
when cleaning procedure is being implemented.

It is the enterprises decision to what quality of cleaning chemicals and
cleaning equipment that they are going to be using.
 The best quality or the more budget priced products

 The better the quality the easier the cleaning
 The end result should be the same.
They will make equipment and utensils safe to use to produce food fit for
human consumption.
Implement cleaning procedures in accordance with enterprise and legislated

requirements
The cleaning schedule will indicate the time of day areas are to be cleaned.
What is more efficient for the business is not always the most convenient.
 Does cleaning have to be done at night?

 Does it cost more to employ staff at night?
If all cleaning is done at night, are there staff to do emergency cleaning during
the day?
How many people will be involved in the cleaning? What equipment is available
to carry out the cleaning procedure?
Store and protect equipment and utensils that have been cleaned ready for
future use
Cleaning Equipment and Utensils are important to carry out the cleaning
process. Loss of this equipment is detrimental to the efficiency of the
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operation.
Utensils will need to be replaced as they wear out and some have a short life
spa.
Equipment might be larger and more expensive to replace.
All cleaning products need to be protected from accidental breakage and
pilfering by staff or theft from outside the enterprise.
Security of cleaning equipment and utensils is important. Special storage
areas need to arranged and secured to prevent such losses of equipment.
While there must be easy access to these areas it is important that these
areas can be secured.
Store cleaning items and chemicals, and clean where applicable, after
Utensils used in cooking need to be clean when they are to be used next so
should the cleaning equipment and cleaning utensils.
This makes for ease of use and also minimise the possibility of contamination
of the food.
Helps to minimise any staff injuries incurred from picking up containers that
are contaminated on the outside with the caustic chemical contained in the
container.
Follow emergency first aid procedures in the event of a cleaning-related
Using cleaning chemicals make the job of cleaning kitchen equipment easier
and more efficient.
Some chemicals are corrosive when coming into contact with parts of the
human body.
While care must be taken when using chemical everybody must be aware of
FIRST AID procedures when working with these chemicals and must know
what is to be done when exposed to the cleaning chemicals.
What is the chemical?
What precautions that must be followed when using these chemicals?
What is the first aid procedure?
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Element 3: Perform basic maintenance on kitchen equipment,
utensils and premises
Element 3:
Perform basic maintenance on
kitchen equipment, utensils and
premises
3.1 Perform basic premises maintenance
activities as necessary
Introduction
Basic premises maintenance may include:
 Tightening loose fittings

 Replacing minor items that are damaged, that
pose a food safety or other risk, or which pose a
threat to operational effectiveness
 Replacing light globes, tubes, starters and
covers, as required
 Replacing torn or damaged fly screens
 Taking short-term remedial action to prevent a dangerous or sub-
standard situation, from worsening.
 Contacting the relevant person/department to
effect professional repairs, as required.
Many establishments use a maintenance schedule to
provide regular preventative maintenance for
nominated pieces of equipment.
This means that all the items covered by such a schedule are routinely
checked to ensure they are in good working order, and any required
maintenance is performed to prevent break-downs: the idea of this
approach is to stop a problem/breakdown happening in the first place.
By contrast, many establishments do not implement scheduled

maintenance.
In addition, some equipment may need maintenance between scheduled

maintenance.
Why is this of a concern?

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Routine maintenance is undertaken to:
 Keep the items in full operational condition

 Keep items safe to use.
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3.2 Perform basic maintenance activities on

equipment and utensils as necessary
Introduction
Equipment used in the kitchen gets old, breaks and becomes dangerous
to use as well as potentially contaminating food being processed on the
premises.
What is involved?
All routine maintenance must be undertaken according to planned,
preventative maintenance programs.
This may include:
 Wiping down and cleaning – you must realise that basic cleaning of
equipment is a prime preventative maintenance activity: many
breakdowns are a result of nothing more than a build of dirt and
debris over time
 Washing and rinsing of items – such as mops, brooms, cloths
 Sanitising – essential for minimising the transfer of bacteria
 Drying out – when items have been cleaned you will need to either
hand dry the items or leave it to air dry
 Dismantling and reassembling – electrical items will often need to be
dismantled before they can be effectively maintained and then re-
assembled: manufacturers of items will provide detailed advice of
what needs to be done in this regard
 If you can’t find the manufacturer’s instructions contact the supplier
for a replacement set of instructions, or check their website – many
suppliers include this sort of information on-line
 Emptying items – basic maintenance for items such as vacuum
cleaners and other items that incorporate a vacuuming function must
be emptied as a routine maintenance activity
 Changing filters – in vents over stoves.
Day-to-day maintenance
In addition to routine maintenance functions you are
expected to also address maintenance issues that
occur on a day-to-day basis.
While you are not expected to be a qualified service

technician, you are expected to take whatever action
is within your ability and is necessary to:
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 Fix things on-the-spot

 Prevent further damage to an already faulty item.
The actions that can achieve these aims are:
 Having a look at the item and determining, if possible, what is
causing the problem – some electric items will have warning lights
that can indicate what the problem is, or whereabouts the problem is
 Taking whatever action you can to remedy the situation without
placing yourself at risk and without doing further damage or causing
further problems
 this can include turning electrically-powered equipment off before
doing anything and then removing debris that is clogging an inlet,
causing the problem
 Checking log books for the machine – some machines require basic
maintenance based on the ‘run hours’ of the item
 Reporting problems to your supervisor or the Maintenance
department where your efforts are unable to rectify the issue you
have identified.
3.3 Report maintenance requirements that

cannot be satisfactorily addressed
Introduction
Identification of faults
Staff are partially responsible for identifying faults with cleaning

equipment, and reporting these faults in accordance with enterprise
procedures. Storing equipment provides an excellent opportunity to look
for faults.
The procedure to report faults will vary from establishment to

establishment.
It is generally the maintenance department’s responsibility to check and

fix the item however there are a number of general rules for dealing with
identified faults:
 Equipment should be removed from service as soon as a fault has

been identified
 Equipment should be labelled clearly and
obviously ‘Out of Service’
 Equipment should be stored in the appropriate
‘Out of Service’ area
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 Appropriate ‘Report Fault’ paperwork should be completed and

submitted to the appropriate person or department.
Some faults may have to be repaired off-site – which
may involve returning the item to the supplier or
forwarding it to an accredited repairer. In extreme
cases, a new item may have to be purchased.
When major repairs are required, management may elect

to buy a new item instead of repairing the old one.
Where repairs have been made on an item, it is

important for this item to be monitored in case the
repairs prove to be ineffective and the establishment
may be able to claim under some form of warranty or guarantee.
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agreed date.
3.1 Make a list of 6 basic maintenance activities that you may be

required to do in the kitchen
3.2. Develop a checklist of the steps required in performing this basic

maintenance of kitchen equipment
 Include in this list tool you may require to carry out basic
maintenance of this kitchen equipment.
3.3. Supply a maintenance request sheet that will outline maintenance

need when you report maintenance needs to manager
 Name of equipment that need maintaining

 Where the equipment is situated
 Importance of maintenance (high/low).
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Summary
Perform basic maintenance on kitchen equipment, utensils and
premises
Perform basic premises maintenance activities as necessary
The premises that are used to produce foods needs to be in good repair.
Are the tiles on the floor coming loose?
 Water can build up under these tiles and cause more damage.
Replacing minor items that are damaged, that pose a food safety or other risk,
or which pose a threat to operational effectiveness, some can be minor others
major.
Replacing light globes in cool room, replacing torn or damaged fly screens on
windows.
Taking short-term remedial action to prevent a control being kept within the
production area will be effective in reducing long term damage done if these
tasks are not carried out.
Perform basic maintenance activities on equipment and utensils as necessary
Following manufacturer’s instructions in relation to on-site basic preventative
maintenance.
Keep such things as filters clean, replace washers as they wear out. Seals on
cool room doors get dirty and split during cleaning. Screws and nuts and bolts
become loose with usage so constant checking needs to be in place to
minimise impact of these problems occurring.
Report maintenance requirements that cannot be satisfactorily addressed
Contacting the relevant person/department to effect professional repairs, as
required. This is good management procedure that will reduce impact of
breakages and downtime of said machinery.
Reporting items that are dangerous and/or which are unable to be
repaired/maintained in-house will help to reduce on costs if people are injured
due to lack of maintenance.
Some businesses want to reduce cost by avoiding the costs of implementing
these good management procedures but at the end of the day it will cost the
company more if they injure or kill people whist on their premises. Customers
or workers.
Good maintenance saves money in long term.
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Element 4: Handle waste and laundry
requirements
Element 4:
Handle waste and laundry
requirements
4.1 Dispose of internal waste in accordance
with enterprise and legislated
requirements
Introduction
This Section looks at the legal requirements
in relation to waste disposal and the possible
internal requirements that might apply to this
common workplace activity.
Hygiene regulations
Health laws require management to supply
sufficient garbage receptacles to cater for whatever garbage is
produced.
If the rubbish is scattered all around the existing bins, and it is flowing
over the tops of bins, it is deemed that there are insufficient bins.
The garbage area must also be kept in a tidy condition as well as clean.
The idea of keeping the garbage area tidy is to try to minimise the
potential of providing harbourage for cats, mice, birds etc.
In general there is a requirement that garbage be stored in such a way

as to minimise contamination.
Consideration may be given to the use of garbage ‘cool rooms’ where

food refuse is stored under refrigeration prior to removal from the
premises. This helps control odour problems and infestation by rodents
but this is not a legal requirement.
Remember that keeping things ‘clean’ includes keeping them ‘free from
odour’ and this is an especial concern in relation to garbage areas, bins
etc.
Local councils get many complaints form next door neighbours

complaining about the smell coming from the rubbish area of the food
premises next door.
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requirements
Frequency of disposal is very much an individual concern, and the use of

commercial companies to clear garbage may well be required.
Attention should be paid to increasing garbage pick-ups during peak

trading periods where extra food rubbish is generated.
All garbage bins must be in ‘good condition’ and must be fitted with
tight-fitting lids which must be kept in position so as to provide
protection against vermin gaining access to the rubbish.
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requirements
Enterprise practices/procedures and environmental considerations
Recent sensitivity to environmental concerns has resulted in many

premises modifying their standard operating procedures in order to be
more responsible in terms of waste creation and disposal.
A central theme to the concept of responsible waste management has

been to encourage businesses to ‘Reuse, Reduce and Recycle’.
‘Reuse’ encourages the use of a product more than

once before it is discarded.
‘Reduce’ ask people to generate less waste by

thinking more about what they buy and what they
use.
‘Recycle’ suggests that products can be re-made into

something else. Reuse and Reduce fall outside the thrust of this Unit,
but sorting and disposal of waste definitely embraces ‘recycling.
Current waste management practices may include the sorting of waste

into the following categories in order to facilitate recycling:
 Paper, including cardboard and newspapers

 Plastic, including soft drink (PET), milk, juice and cordial bottles
 Glass, including bottles (clear, green and amber), jars and clear
sauce bottles
 Steel cans, including food cans and aerosol cans
 Aluminium cans, including aluminium foil
 Milk and fruit juice cartons.
As a general rule, items for recycling should be cleaned (washed or
rinsed) and flattened ready for collection.
Each category of recyclable waste should be stored in a separate
container for ease of pick-up, and to promote ease of processing.
It is fair to say that some establishments
apply a high level of environmental
conscientiousness when it comes to dealing
with waste, and others do relatively little.
Premises should always check with their local
council to identify any local requirements that
might apply.
It is often forgotten that garbage bins are
required by legislation to be cleaned, but it is
true. They must be regularly cleaned using brushes and utensils
dedicated solely to that task. This usually involves using some form of
degreaser to cut through the grease, and a deodorant to control smells.
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requirements
Plastic garbage bags are a common method of keeping the bins

themselves clean, however bulk rubbish units (dumpers, for example)
will need to be hosed out with hot water and detergent.
Even where you use the bin liners, you cannot rely on them totally to
keep the bin clean, so some cleaning will have to be done.
If you use dumpers provided by an industrial cleaning company, the
responsibility for these dumpers remaining ‘clean’ is yours – if the
company supplying the dumpers won’t clean them, then you have this
responsibility.
Also remember that food handlers are legally required to wash their
hands after handling rubbish.
Types of internal waste

Internal waste may include:
 Food waste
 Liquid waste
 Chemical waste
 Fats and oils
 Food wrapping, including containers, cartons, plastic material,
bottles, jars and glass, cans, aluminium-based products, recyclable
materials, paper and cardboard
 Waste matter from departments serviced by the kitchen.
Once garbage has been collected from the room, kitchen, it must be
transported safely to the appropriate garbage location, usually a dump
master.
Near the dump master there may be a number of recycling stations–
paper, plastics, cans, etc. – and as much garbage as possible should be
recycled.
Protective clothing should always be worn when handling or disposing
of garbage.
Chemicals are different to garbage and should be treated as such.
Standard requirements
Garbage must be disposed of regularly – it must never be allowed to
accumulate inside the premises: a minimum requirement is to remove
all garbage on a daily basis.
In addition:
 Comply with any recycling protocols the business has:
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requirements
 Make sure all rubbish goes into the bins – and is not left lying
around next to them
 Close lids to bins after using them – there may be a need to lock
them to prevent unauthorised use
 Use the appropriate bin/disposal system for the appropriate type
of rubbish – liquid waste will be separated from solid waste
 Wash hands after handling rubbish.
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requirements
Requirements relating to disposing of chemicals

When cleaning, handling and disposing of chemicals, the following
points should be adhered to:
 Chemicals should never come in direct contact with the skin –

always use/wear PPE
 When spilt, chemicals should be initially soaked up with sand, earth
or some kind of designated absorbent material.
Safe disposal of chemicals
Left-over chemicals in undiluted form must never be disposed of down a

sink or a gully trap.
State and local laws address the environmentally friendly and safe
disposal of chemicals by requiring them to be:
 Taken to designated collection sites

 Collected by specially licensed collection businesses.
Chemicals should only be poured down drains that are fitted to chemical
traps:
 Never assume a drain leads to a chemical trap.

Where you are unsure about the requirements for disposal of chemicals,
contact your local council for relevant local requirements. They will give
you advice as to how to comply with current relevant legislation.
Chemicals must not be poured down storm water drains in order to

prevent pollution of the environment (and avoid the risk of fines and
adverse media attention.
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requirements
4.2 Maintain waste disposal area in a clean

and sanitary condition
Introduction
The broad nature of the requirement ensures that it is applicable to all
types of food premises and the different types of garbage and recyclable
material that are produced.
Disposal areas
The word ‘facilities’ is intended to include all the areas and equipment
used in connection with garbage and recyclable material storage. It
includes: outside storage areas where bins are kept:
 Garbage rooms
 Refrigerated garbage rooms
 Garbage chutes
 Bins, hoppers and other storage containers
whether used outside the buildings or in food
handling areas; and
 Compactor systems and the rooms in which they are housed.
‘Garbage and recyclable matter’ includes food waste, paper, cardboard,
glass, metal (whether recycled or not) and any other waste material
produced by the business that has to be stored before it is removed.
Food premises must have facilities for the storage of garbage and
recyclable matter that:
a. Adequately contain the volume and type of garbage and recyclable

matter on the food premises
The standard requires all the garbage and recyclable material to be
contained. This means that the waste should be in bins, hoppers, wire
cages or other containers that are appropriate for the type of waste. For
example, paper can be stored in hessian-like material sacks and wire
cages but food waste, which may leak liquids, must be placed in
impervious containers.
The containers must be large enough or in sufficient numbers to contain

all the waste produced by the business while awaiting the next waste
removal from the premises.
The outside area or room that houses the containers must also be
adequate for the volume and types of waste. There is no requirement to
use refrigerated garbage rooms although this may be necessary for
some businesses to prevent putrefaction and odour problems.
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requirements
b. Enclose the garbage or recyclable matter, if this is necessary to keep

pests and animals away from it; and
The garbage and recyclable matter must be enclosed if this is
necessary to keep pests and animals away from it. The subclause is not
intended or designed to prevent nuisances from litter or to prevent
scavenging by people.
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requirements
The intention is that containers that are in open air storage areas must
have tight fitting lids in order to keep flies and other pests away.
However, lids on containers used in food preparation areas are not
specifically required. Lids inconvenience kitchen staff and handling the
lids could pose a risk of food contamination. Lids may also not be
necessary on containers in sealed garbage rooms because pests should
not be able to access the garbage.
Recyclable material that does not attract pests but will afford
harbourage, such as dry cardboard, can be baled, kept in an enclosure
and removed regularly.
c. Are designed and constructed so that they may be easily and

effectively cleaned
This requirement applies to the area where the waste is stored and to
garbage chutes, bins or other containers used to hold garbage or
recyclable matter.
Businesses should not have to go to the expense

of providing external garbage areas (with
associated drainage, reticulated water, etc.) if
the current arrangements are not posing a food
safety risk. However, if there are other issue s,
such as environmental problems or the type of waste necessitates it;
businesses may need an external garbage area under other legislation.
If premises have a garbage room, the floors, walls and ceiling they must
be designed and constructed in a way that enables them to be cleaned.
For example, floors may need to be graded and fall to a floor waste if
the room is hosed to clean it.
They must not, as far as practicable, provide harbourage for pests. For
example, walls should be smooth and free of cracks and crevices where
insects could hide.
Garbage rooms are part of the premises and therefore have to comply
with the requirements for sufficient ventilation and lighting.
There is no requirement that garbage containers or garbage areas must

be sanitised.
There is no food safety justification for sanitising because food should

not be in contact with the containers and hands should be washed after
handling the containers if the next handling job could transfer
contamination from the containers to food.
Washing containers thoroughly with detergent and water should remove

residues that are likely to attract pests.
Handling food for disposal

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requirements
A food business must ensure that food for disposal is held and kept
separate until it is:
 Destroyed
 Used for purposes other than human
consumption
 Returned to its supplier
 Further processed in a way that ensures
its safety and suitability; or
 Ascertained to be safe and suitable.
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requirements
What is meant by ‘food for disposal’?
A food business is required to hold and keep separate ‘food for disposal’
until it is assessed.
Food that is immediately assessed and determined not to require

holding does not need to be identified.
 For example, if food that is found to be mouldy is immediately

disposed of, the food does not need to be identified because it is not
being held.
However, if the food business needs to keep the mouldy food, for
example to return it to the supplier, the food will need to be kept
separate and identified.
‘Food for disposal’ that needs to be held must be

separated and identified so that it is not
accidentally sold or used.
A completely separate storage area is not required but these foods

should be kept away from foods for sale:
 For example, foods that need to be held and kept separate may be
placed together on one shelf in a refrigerator or dry storage area.
The business may also choose to keep these foods in special
containers.
The held food must be identified as returned food, recalled food or food
that is or may be unsafe or unsuitable.
Food for disposal must be held and kept separate until the business has
decided what to do with the food
These are discussed below.
a. Destroyed or otherwise used or disposed of so that it cannot be used

for human consumption
The business may destroy or dispose of the food in some way. This may
also be the business’s only option if the other options do not apply.
Food would usually be disposed of by placing it in the rubbish. However,

if large amounts of food need to be disposed of, special arrangements
may need to be made. The business should liaise with the local
enforcement authority if large amounts of food are to be disposed of at
the rubbish tip. The enforcement authority may require this food to be
destroyed in some manner before it is dumped, to prevent it being
pilfered from the tip and resold or used.
The food may be able to be used for purposes other than human
consumption, for example animal feed.
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requirements
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requirements
b. Returned to its supplier

Food may also be held, separated and identified for return to the
supplier. Examples of circumstances in which food may be returned to
the supplier include:
 Food that is subject to recall

 Incorrect orders or deliveries; and
 Food that has deteriorated or perished within its stated shelf life.
Cleaning chemicals can be harmful to the environment so there are
certain rules that need to be followed when disposing of them.
Disposing of cleaning chemicals

From time-to-time there may be a need to dispose of cleaning
chemicals. This may occur when:
 Chemicals have become dated

 Containers have lost their labels and you don’t
know what’s inside so the business elects to
dispose of the product rather than risk guessing at
what it is
 You change suppliers and elect to start this new
relationship by throwing out any existing product
and beginning from a set date using all new
products
 You decide to discontinue using a certain product because it isn’t
performing as expected
 There has been a spill and you need to get rid of the product that has
been cleaned up.
This disposal of chemicals must be done safely and according to
environmental conditions – this means:
 Cleaning chemicals must not be poured down the

sink/gully trap
 Cleaning chemicals must not be thrown out with
normal rubbish.
Recent environmental considerations mean that chemicals must be
disposed of in an environmentally sensitive way.
Many Councils will have special ‘domestic chemical runs’ to facilitate

the safe and environmentally responsible removal of chemicals from
households conducted by licensed personnel under strict control
protocols.
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requirements
Some – but certainly not all – Councils may also have a similar
‘commercial chemical run’ from time-to-time. Contact your local Council
to see what their approach, and advice, is where you have need to
dispose of neat chemicals.
All this may sound a bit over the top for the disposal of some cleaning
chemicals but be warned it is the law to dispose of such substances
properly.
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requirements
4.3 Gather dirty linen from kitchen and

associated departments and process
dirty linen
Introduction
Dirty linen may include:
 Uniforms
 Cleaning cloths, tea towels
 Table linen
 Linen from departments serviced by the kitchen.
Process dirty linen may include:
 Sorting into designated types and piles

 Identifying and marking stains
 Notifying the laundry of laundry requirements by type and quantity
 Transporting dirty linen to the laundry
 Returning clean linen to the kitchen.
Part of the role of cleaning and maintaining kitchen premises may be to
sort waste and dispose of it according to hygiene regulations, enterprise
practices and procedures, and environmental considerations.
This Section looks at the legal requirements in relation to waste

disposal and the possible internal requirements that might apply to this
common workplace activity.
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requirements
Work Projects
other relevant proof of completion of the project to your Trainer by
agreed date.
4.1 Supply waste disposal requirements of your local/ state government

regulations:
 What needs to be separated?

 What can be recycled?
 How often refuse will be picked up?
4.2. Develop a cleaning schedule and management guidelines for the

waste storage area:
 Are storage bins to be colour coded?

 When can refuse be stored in this area?
 What control processes are to be put in place to maintain
cleanliness in this area?
4.3. Develop protocols for the collection and processing of laundry

needs:
 What happen to soiled linen?

 Who is responsible?
 How often this process is to be carried out?
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requirements
Summary
Handle waste and laundry requirements
Dispose of internal waste in accordance with enterprise and legislated
requirements
All businesses generate waste. Food businesses generate more than some.
The majority of the waste generated by food business is organic and is non
toxic in the short term.
After time this non toxic waste becomes toxic to human health so it is
important that it is disposed of in an organised and efficient manner.
All food businesses need to follow instructions and requirements of the local
government authority in the disposal of waste that is generated by their
business.
Re-usable materials also need to be organised and processed. Laundry needs
to be managed when soiled as it becomes hazardous to human health if not
cleaned after use.
Maintain waste disposal area in a clean and sanitary condition
They are where waste is collected and stored prior to disposal and also the
area that is most likely to become contaminated quickly through over use and
poor maintenance.
Cleanliness here is as important as elsewhere and in some way s more

important as this area collects ALL waste before it is disposed.
Gather dirty linen from kitchen and associated departments and process dirty
linen
Kitchens generate a lot of soiled materials. Modern practices have lead to the
usage of new paper based products that alleviate the need to many items used
in the kitchen and restaurants.
But there is still a need to gather material that is to be laundered, t-towels,
cleaning clothes, serviettes, table clothes, staff uniforms etc.
Organised collection will give greater control over these items and minimise
the impact of them harbouring bacteria and attracting vermin and pests.
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requirements
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Presentation of written
work
Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work.
Written presentation in industry must be professional in appearance and
accurate in content. If students develop good writing skills whilst
studying, they are able to easily transfer those skills to the workplace.
2. Style
Students should write in a style that is simple and concise.
Short sentences and paragraphs are easier to read and
understand. It helps to write a plan and at least one draft of
the written work so that the final product will be well
organised. The points presented will then follow a logical
sequence and be relevant. Students should frequently refer to the
question asked, to keep ‘on track’. Teachers recognise and are critical
of work that does not answer the question, or is ‘padded’ with irrelevant
material. In summary, remember to:
 Plan ahead
 Be clear and concise
 Answer the question
 Proofread the final draft.
3. Presenting Written
Work
Types of written work
Students may be asked to write:
 Short and long reports

 Essays
 Records of interviews
 Questionnaires
 Business letters
 Resumes.
Format
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work
All written work should be presented on A4 paper, single-sided with a

left-hand margin. If work is word-processed, one-and-a-half or double
spacing should be used. Handwritten work must be legible and should
also be well spaced to allow for ease of reading. New paragraphs should
not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a
logical and sequential system of numbering.
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work
Cover Sheet
All written work should be submitted with a cover sheet stapled to the
front that contains:
 The student’s name and student number

 The name of the class/unit
 The due date of the work
 The title of the work
 The teacher’s name
 A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This
rarely happens but it can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For
instance, if a student were to write ‘A nurse is responsible for the
patients in her care at all times’ it would be implying that all nurses are
female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
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Recommended
reading
Recommended reading
Australia New Zealand Food Authority; 2001 (2nd edition); Safe food
Australia: a guide to the food safety standards; Australia New Zealand
Food Authority
Draz, John & Koetke, Christopher; 2014 (2nd edition); The culinary
professional; The Goodheart-Willcox Company, Inc
Findley, Mary & Formichelli, Linda; 2007; The complete idiot's guide to
cleaning; Alpha Books
Foley, James M; 2014 ;Principles of code enforcement, Boston Pearson
Food Standards Australia New Zealand; 2002; Food safety: skills and
knowledge for food businesses; guidance for food businesses on the
skills and knowledge requirement of Food Safety Standard 3.2.2, Food
Safety Practices and General Requirements; Food Standards Australia
New Zealand, Canberra, A.C.T
Food Standards Australia New Zealand; 2002, Food safety: temperature

control of potentially hazardous foods; Food Standards Australia New
Zealand
Hayes, David K 2014, The professional restaurant manager
Hickman, A; 2008; Clean and maintain kitchen premises: SITHCCC004A;

William Angliss Institute, Melbourne
Hickman, A; 2008; Clean premises and equipment: SITHACS006A;

William Angliss Institute, Melbourne
McWilliams, Margaret; 2013 (10th edition); Food fundamentals; Pearson,

Boston
Ninemeier, J.D; 2009 (5th edition); Management of food and beverage

operations; American Hotel & Lodging Educational Foundation
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Recommended
reading
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Trainee evaluation
sheet
Trainee evaluation sheet

Clean and maintain kitchen equipment and utensils Clean
and maintain kitchen equipment and utensils
The following statements are about the competency you have just
completed.
Does
Don’t Do Not
Please tick the appropriate box Agree Not
Know Agree
Apply
There was too much in this

competency to cover without rushing.
Most of the competency seemed

relevant to me.
The competency was at the right level

for me.
I got enough help from my trainer.
The amount of activities was

sufficient.
The competency allowed me to use my

own initiative.
My training was well-organised.
My trainer had time to answer my

questions.
I understood how I was going to be

assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and
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Trainee evaluation
sheet
it worked well.
The activities were too hard for me.
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Trainee evaluation
sheet
The best things about this unit were:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
The worst things about this unit were:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
The things you should change in this unit are:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
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Trainee Self-Assessment
Checklist
Checklist
As an indicator to your Trainer/Assessor of your readiness for
assessment in this unit please complete the following and hand to your
Trainer/Assessor.
Clean and maintain kitchen equipment and utensils Clean

and maintain kitchen equipment and utensils
Yes No*
Identify the areas that may require cleaning in a kitchen

1.
premises environment and the frequency of cleaning for
1
each identified area
1.
2
1. Implement cleaning procedures in accordance with

3 enterprise and legislated requirements
1. Identify and address cleaning and sanitising needs that

4 arise in addition to scheduled cleaning requirements
1. Store cleaning items and chemicals, and clean where

5 applicable, after cleaning has been completed
1. Follow emergency first aid procedures in the event of a

6 cleaning-related incident or accident
Element 2: Clean and maintain kitchen equipment and utensils
Identify the equipment and utensils that may require

2.
cleaning in a kitchen premises environment and the
1
frequency of cleaning for each identified item
2.
2
2. Implement cleaning procedures in accordance with

3 enterprise and legislated requirements
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Checklist
Yes No*
2. Store and protect equipment and utensils that have been

4 cleaned ready for future use
2. Store cleaning items and chemicals, and clean where

5 applicable, after cleaning has been completed
2. Follow emergency first aid procedures in the event of a

6 cleaning-related incident or accident
Element 3: Perform basic maintenance on kitchen equipment, utensils and

premises
3. Perform basic premises maintenance activities as

1 necessary
3. Perform basic maintenance activities on equipment and

2 utensils as necessary
3. Report maintenance requirements that cannot be

3 satisfactorily addressed
4. Dispose of internal waste in accordance with enterprise

1 and legislated requirements
4. Maintain waste disposal area in a clean and sanitary

2 condition
4. Gather dirty linen from kitchen and associated

3 departments and process dirty linen
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed _____________________________ Date: ______ / ______ / ______

:
Note:
For all boxes where a No* is ticked, please provide details of the extra
steps or work you need to do to become ready for assessment.
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Clean and maintain kitchen equipment

William Angliss Institute of TAFE

Project Director: Wayne Crosbie

The Association of Southeast Asian Nations (ASEAN) was established on 8 August

Introduction to trainee manual...................................................................1

Element 1: Clean kitchen premises............................................................9

Element 2: Clean and maintain kitchen equipment and utensils............41

Element 3: Perform basic maintenance on kitchen equipment, utensils

Element 4: Handle waste and laundry requirements...............................67

Presentation of written work....................................................................79

Trainee evaluation sheet.......................................................................... 83

Trainee Self-Assessment Checklist..........................................................85

Introduction to trainee manual

The ‘toolbox’ consists of three elements:

 A Trainee Manual for you to read and study at home or in class

CBT is a way of training that concentrates on what a worker can do or is

CBA involves collecting evidence and making a judgement of the extent

What is a competency standard?

Competency standards are descriptions of the skills and knowledge

242 competency standards for the tourism and hospitality industries

There are other components of the competency standard:

 Unit Title: statement about what is to be done in the workplace

degree of competence they believe you have achieved. This can be

This unit deals with the skills and knowledge required to

Element 1: Clean kitchen premises

1.2 Select appropriate cleaning utensils and chemicals

2.2 Select appropriate cleaning utensils and chemicals

3.1 Perform basic premises maintenance activities as necessary

Element 4: Handle waste and laundry requirements

4.2 Maintain waste disposal area in a clean and sanitary condition

The Assessment Matrix indicates three of the most common

Work Written Oral

Element 1: Clean kitchen premises

1.1 Identify the areas that may require

1.2 Select appropriate cleaning utensils

1.3 Implement cleaning procedures in

1.4 Identify and address cleaning and

1.5 Store cleaning items and chemicals,

1.6 Follow emergency first aid

Element 2: Clean and maintain kitchen equipment and utensils

Work Written Oral

2.1 Identify the equipment and utensils

2.2 Select appropriate cleaning utensils

2.3 Implement cleaning procedures in

2.4 Store and protect equipment and

2.5 Store cleaning items and chemicals,

Element 3: Perform basic maintenance on kitchen equipment, utensils and

3.1 Perform basic premises maintenance

3.2 Perform basic maintenance activities

3.3 Report maintenance requirements

Element 4: Handle waste and laundry requirements

4.1 Dispose of internal waste in

4.2 Maintain waste disposal area in a

4.3 Gather dirty linen from kitchen and

Sodium hypochlorite used in diluted solution in

Cloth that is used just for cleaning. Not to be

Any piece of equipment designed for the

A plan to schedule cleaning of all equipment

Small pieces of equipment, like brooms,