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?
- Poor personal/ environmental hygiene practices
- Poor food handling practices
- Incorrect food storage and stock rotation practices
What are Hygiene and cross- contamination issues?
- prevents cross-contamination
- reduces risk of food-borne illnesses
- ensures quality products and services
- prevent pest infestation
Why cleaning services?
- 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
importance and purpose of 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 the 3 components of time and task management in cleaning regimes?
A periodic table of cleaning tasks stating how often (daily, weekly, monthly) they should be done & who is responsible for completing them.
what are Cleaning schedules?
- Cleaning the benches
- sweeping & mopping the floor.
What are examples of daily cleaning tasks?
- Cleaning out the fridge and oven.
what are examples of weekly cleaning tasks?
- Cleaning the extractor fan above the stove.
what are examples of monthly cleaning tasks?
- 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 should be included in a cleaning schedule?
- Utensils
- Equipment: small, medium, fixed
- Service - wear
- Linen
- Premises
what are the Areas to be included in the cleaning regime
- 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 should utensils & equipment 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 shoud service wear and linen be cleaned?
- end of each service period, the premises should be cleaned and prepared for the next period. →
- SDS (safety data sheet)
How should premises be cleaned?
- 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 safe 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 are examples of hygienic cleaning practices?
remove dirt and debris from surfaces using hot soapy water, then rinsing clean.
e.g. sweeping the floor
what is cleaning?
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 sanitising?
Uses chemical products designed to kill bacteria, viruses, mould and fungi
e.g. cleaning toilets (highly caustic and corrosive)
what is disinfecting?
General all-purpose sprays
A chef wiping down a bench top (ajax)
Sprays that can be used to remove common waste and stains on most surfaces…
Disinfectants
These are commonly used in bathrooms and on garbage receptacles
Chemical agents used to destroy or inhibit the growth of harmful organisms.
Cream cleansers
Using JIF and use steel wool
Smooth, thick liquid scouring agents used to remove heavier stains or grime from surfaces.
Bleaches
Housekeeper cleaning bathrooms/toilet
Chemical agents used to whiten or remove colour from textiles, paper, food, and other substances and materials.
Detergents
A chef using detergent to wash dishes/dishwashing liquid
Any group of synthetic, organic, liquid or water-soluble cleaning agents that (unlike soaps) are not made from fats and oils.
Abrasives
Maintenance using abrasive cleaning product to smooth
Substances used for grinding or polishing, such as pumice or sandpaper.
Polishes
Polishing glass, cutlery to smooth or shine surfaces
Substances containing chemical agents or abrasive particles that are applied to smooth or shine a surface.
Glass cleaners
Glass cleaners commonly are used to clean glass objects such as windows
Detergents, solvents and other additives are mixed in varying proportions to produce
Degreasers
They are used to remove grease and oil, and commonly are used in kitchen
Substances that commonly contain caustic soda.
Pesticides
Pesticides include fungicides, herbicides, insecticides and rodenticides
Used to kill harmful vermin or plants.
what are safety preparations and use for using chemicals?
- Read instructions on the label before use
- Become familiar with the SDS and any related workplace policies.
- PPE/ adequate Training
what are the features of a safety data sheet?
- Name of chemical
- Dilution
- First aid
- Flammable
- Warning
- Ingredients
- Storage
- PPE
- How, when to use
- Use safety data sheet in conjunction with chemical
safe storage of chemicals
- Separate well-lit and well-ventilated
- Always use sealed, labelled containers with directions for use as well as first aid directions
- Never store chemicals in old food/ drink containers
- Always follow the manufacturer’s instructions printed on containers
- Storage in accordance with SDS
- Never mix chemicals
- Appropriate signage in chemical area
- Cabinet should be locked
types of chemical related incidents and first aid procedures
- chemicals absorbed through the skin: Keep cool running water on the area for 15 minutes, taking care not to contaminate any other parts of the body.
- chemical burns: Cool burnt area under continuously running cold tap water for 20 minutes. Seek medical advice.
- chemicals ingested:
- inhaled chemical fumes: Try to get the person to fresh air immediately. Open doors and windows to allow fresh air. Seek medical help
- splashes in the eye: Floor eye with water from a cup. Don’t rub your eye as it causes further damage. Call emergency service.
what are types of protective PPE?
- Eye protection - goggles, glasses, visors
- Hearing protection - ear muffs, ear plugs
- Respiratory protection - respirators, face masks, cartridge filters
- Hand protection - safety gloves, barrier creams
what are the feautres of a minor chemical spill?
- Less than 1 litre of chemical is spilled
- The chemical has a low to moderate hazard rating
- No one has been exposed to the chemical
what are the features of a major chemical spill?
- Chemical is flammable, reactive or highly toxic
- Someone is exposed to the chemical
- Greater than 1 litre in volume
- Too much of the chemical has been spilled for it to be disposed of without employing professionals
What to do after a minor chemical spill?
- Protect yourself and others. Eg (wearing PPE with no contact to the chemical when cleaning up)
- Contain the spill. Eg. (block off the area to make it smaller) Place sign to alert.
- Clean up the spill. (use SDS, wear PPE, dispose chemical) * if mopping empty in a chemical sink.
- Clean up yourself: wash hands
what to do after a major chemical spill?
- Protect yourself and others: shutting off electricity, stop source of spill.
- Evacuate the area: close doors behind you, use signage.
- Set off fire alarm: if evacuated
- Call 000: be prepared to give relevant information.
Recording and reporting for infestations
recording: HACCP plan, Fill out form or log book, Cleaning schedule, Delivery docket, Use by date, Email
reporting: Maintenance department, Head chef, The supplier
stratergies to reduce negative environmental impact
- Having a waste-management process in place
- Practising efficient energy use
- Ensuring resource use is efficient
- Implementing a policy for water resource management
- Introducing a recycling and reuse policy
how to dispose unwanted concentrated chemicals, aerosol sprays and empty chemical containers
workplace should have them collected by a licenced industrial waste company who will dispose of them safely.
how to dispose diluted chemicals e.g. used cleaning water
Pour it down a cleaner’s sink with a chemical waste trap that feeds into the sewer system, not the storm-water.
how to dispose used cooking oil and grease
workplace should have it collected in a special kitchen grease trap and use a licensed company to take it away.
Efficient use of resource usage
- Sorting of reusable by product
- Sorting recycling bin
- Compost bin
- Water/resource management plan
Efficient use of water usage
- Implementing policies for water resource management
- Using sensor water taps
- Water efficient bathroom/toilets
- Using rainwater for toilets
Efficient use of energy usage
- Automatic/sensor lights
- Energy efficient lights
- Turning off power when not using
- Low energy rating equipment
- Encourage natural lights or solar
Waste management plan stratergies
Using/ disposing of food responsibly
Responsible disposal of e-waste
Programs for recycling and re- using products
