Clean Kitchen premises and equipment Flashcards
What are the variation in commercial kitchen environments?
- Traditional e.g restaurants, cafes
- Temporary or permanent e.g trade shows, easter show
- Food preperation areas e.g airline
What are Hygiene and cross- contamination issues?
- Poor personal/ environmental hygiene practices
- Poor food handling practices
- Incorrect food storage and stock rotation practices
Why cleaning services?
- prevents cross-contamination
- reduces risk of food-borne illnesses
- ensures quality products and services
- prevent pest infestation
importance and purpose of cleaning regimes
- ensure high levels of environmental hygiene
- prevent food-borne illnesses.
- essential part of any food safety program (HACCP).
- Ensure customer satisfaction = high quality food products are being produced
what are the 3 components of time and task management in cleaning regimes?
- Planning & organising: e.g having written cleaning schedules, well organised stock, supplies and sign-off books
- Efficiently sequencing stages of cleaning kitchen premises and equipment
- Cleaning within commercially realistic timeframes: e.g cleaning before and after service periods
what are Cleaning schedules?
A periodic table of cleaning tasks stating how often (daily, weekly, monthly) they should be done & who is responsible for completing them.
What are examples of daily cleaning tasks?
- Cleaning the benches
- sweeping & mopping the floor.
what are examples of weekly cleaning tasks?
- Cleaning out the fridge and oven.
what are examples of monthly cleaning tasks?
- Cleaning the extractor fan above the stove.
What should be included in a cleaning schedule?
- work areas
- equipment and utensils, including meat slicers
- floors, windows, toilet facilities, garbage receptacles and storage areas
- coolrooms and other food storage areas
- fixed items such as extractor fans.
what are the Areas to be included in the cleaning regime
- Utensils
- Equipment: small, medium, fixed
- Service - wear
- Linen
- Premises
How should utensils & equipment be cleaned?
- Utensils = cleaned in hot, soapy water that is above 75 degrees Celsius.
- Small equipment such as food processors, mixers = must be cleaned as they are used.
- Large equipment = may be dismantled and cleaned, according to manufacturers’ instructions.
- Fixed equipment = cleaned according to manufacturers’ instructions where appropriate.
- Appropriate PPE should always be used when cleaning equipment e.g gloves, face masks, goggles and aprons.
- Utensils and parts of mechanical equipment must be upside down air dried. (mechanical - pre operational checks)
How shoud service wear and linen be cleaned?
- Most establishments will hand wash cutlery→ sanitise it in a dishwasher→ polished→ Stored
- Any dirty or contaminated linen should be removed from service and cleaned.
- Bed linen, towels and other items should be regularly laundered and returned to service. → mostly done by laundry service
- Contaminated lines =handled using gloves, bagged in hazardous waste bags and removed from the surface and placed in linen bags and clearly labelled.
How should premises be cleaned?
- end of each service period, the premises should be cleaned and prepared for the next period. →
- SDS (safety data sheet)
What are examples of safe cleaning practices?
- PPE
e.g. a housekeeper must ensure they wear a mask when using hazardous chemicals when mopping the floor to prevent chemical inhalation. - Signage: highly visible, need to choose the appropriate sign, must be universal.
- Training
e.g. induction training - training staff with SDS/product labels need to be followed by employees.
What are examples of hygienic cleaning practices?
- Changing water regularly
e.g. in sinks, buckets (when mopping or washing dishes) - Washing hands: in between tasks
- Ensuring you handle contaminated or soiled linen - must be stored in a separate linen bag, needs to be washed separately and labelled. -
what is cleaning?
remove dirt and debris from surfaces using hot soapy water, then rinsing clean.
e.g. sweeping the floor
what is sanitising?
use of chemical cleaners or water heated above 75 degrees celsius to reduce the growth of microorganisms
e.g. using chemical substance to mop the floor
what is disinfecting?
Uses chemical products designed to kill bacteria, viruses, mould and fungi
e.g. cleaning toilets (highly caustic and corrosive)
Sprays that can be used to remove common waste and stains on most surfaces…
General all-purpose sprays
A chef wiping down a bench top (ajax)
Chemical agents used to destroy or inhibit the growth of harmful organisms.
Disinfectants
These are commonly used in bathrooms and on garbage receptacles
Smooth, thick liquid scouring agents used to remove heavier stains or grime from surfaces.
Cream cleansers
Using JIF and use steel wool
Chemical agents used to whiten or remove colour from textiles, paper, food, and other substances and materials.
Bleaches
Housekeeper cleaning bathrooms/toilet
Any group of synthetic, organic, liquid or water-soluble cleaning agents that (unlike soaps) are not made from fats and oils.
Detergents
A chef using detergent to wash dishes/dishwashing liquid
Substances used for grinding or polishing, such as pumice or sandpaper.
Abrasives
Maintenance using abrasive cleaning product to smooth
Substances containing chemical agents or abrasive particles that are applied to smooth or shine a surface.
Polishes
Polishing glass, cutlery to smooth or shine surfaces
Detergents, solvents and other additives are mixed in varying proportions to produce
Glass cleaners
Glass cleaners commonly are used to clean glass objects such as windows
Substances that commonly contain caustic soda.
Degreasers
They are used to remove grease and oil, and commonly are used in kitchen
Used to kill harmful vermin or plants.
Pesticides
Pesticides include fungicides, herbicides, insecticides and rodenticides
- Traditional e.g restaurants, cafes
- Temporary or permanent e.g trade shows, easter show
- Food preperation areas e.g airline
What are the variation in commercial kitchen environments?