Cleaning Kitchen Premises and Equipment Flashcards
Under the ANZFS Code, Food Standard 3.2.3 stipulates that the design and construction of food premises must:
- be appropriate for activities the premises uses
- provide adequate space for activities conducted on food premises - fixtures, fittings, equipment
- food premises is effectively cleaned and sanitised
- to extent practicable:
- exclude dirt, dust, fumes, smoke, contaminants
- not permit pests entering
- not provide harbourage for pests
What are mobile food vendors considered as?
retail food businesses
- sell food to public
What are mobile food vendors used for?
- on-site prep
- one-step food prep
- any type of food
What must the vehicle for mobile food vendors have?
- surfaces easily cleaned
- handwashing facilities
- satisfactory waste disposal
(NSW Food Authority)
What does PPE stand for?
Personal Protective Equipment
Define cleaning
The removal of dirt, grime, dust, grease and food scraps. Is visible to the human eye
Define sanitising
Killing bacteria to a safe level. Is not visible to the human eye.
Is sanitising effective if cleaning is not completed correctly?
No
Define maintenance
Ongoing practice of keeping kitchen premises + equipment in a safe and working condition
How does effective cleaning procedures help the hospitality businesses?
- extend life of surface
- satisfy customers
- maintain hygeinic and safe premises
- protect employees’ + customers’ health
What do cleaning regimes do?
- ensures adequate maintenance and cleanliness
- outline how employees conduct duties + list frequency different areas are cleaned
What do cleaning schedules include?
- what is to be cleaned
- how it’s cleaned
- when it’s cleaned
- how often it’s cleaned
- who cleans
Who writes the cleaning schedule?
Manager or supervisor
How do you dry dishes?
Air or towel
Air
- avoid bacteria
What does linen include?
- tea towels
- aprons
- tablecloths/napkins
- uniforms
- oven mitts
- serving cloths
- cleaning cloths
What are the ways linen is cleaned?
- sent out to external laundry
- washed in workplace - industrial
- washed in workplace - domestic
How do you clean floors?
- Pre clean: sweep
- Wash: mop, figure 8, change water
- Sanitise: fresh water + sanitiser, mop
- Dry: air dry, put up sign
- Clean up: remove ‘wet’’ floor’ sign, wash mops
How do you clean walls?
- Put up ‘wet floor’ sign
- use special cleanser + scourer on greasy walls
- wash other walls with detergent and wall mop
- sanitise walls - spray-on
- clean from top-bottom
How do you clean windows?
- remove fly screen + visible dirt
- Wash inside + out - spray-on glass cleaner - squeegee
- rinse + polish - soft, lint free cloth
How do you clean shelves?
- Check for pests
- dusted weekly
- wash with hot soapy water if needed
What procedure do you follow when cleaning kitchen fitting and appliances?
- Turn off + unplug equipment
- Cautious of sharp edges
- Wear PPE
- Use strong chemicals if needed - thoroughly rinse
- Sanitise equipment accordingly
What appliances should be cleaned daily?
Dishwasher
Stove burner
Microwave
What appliances should be cleaned weekly?
Oven
Extraction fans
What PPE is used for cleaning?
- Non-slip shoes
- Thick rubber gloves
- Goggles
- Face masks
- Overalls
- Rubber aprons
What are the two ways to sanitise?
Using sanitiser to spray, rinse or wipe surface
Using heat, steam or boiling water to kill germs
Define a disinfectant
A chemical agent used on hard surfaces to kill microorganism
What does SDS stand for
Safety Data Sheet
Why do we need SDS?
To know, in detail, the hazardous chemicals used in the workplace, it’s properties, instructions on use, safety requirements, and first-aid
Where should hazardous substances be stored?
In a locked store room or secure place
List types of chemical injuries?
- Chemicals absorbed through skin
- Chemical burns
- Chemicals ingested
- Chemical fumes inhaled
- Chemical splashes in eye
Name some cleaning equipents:
Includes:
- Broom
- Squeegee
- Cleaning cloths
- Scourer + scraper
- Scrubbing brush
- Dusters
- Disposable gloves
- Safety signs
- Bins
Name some electrical cleaning equipment
Includes:
- Cleaner’s sink
- Dishwasher
- Pressurised water hose
- Floor scrubber
- Vacuum cleaner
What are ways to control pests?
- Cleaning roster
- Immediately clean spills
- Routine pest control
- Repair broken tiles and floors
- Dispose of food and packaging contaminated
- Report signs of pests
- Never leave food out overnight
- Remove garbage at end of service period
- Never leave screen doors/entrances open
What are the environmental impacts of cleaning?
- effect on natural environment
- consumption of energy
- management of waste
List strategies used in workplace to reduce environmental impact
- Sustainability
- Waste-management process
- Practice efficient energy use
- Resource use is efficient
- Policies for water resource management
- Recycling + re-use policy
List environmentally responsible cleaning products + practices
- use environmentally sustainable sanitisers
- use steams cleaners over chemicals - cleaning + sanitising
- use microfibre cloths
- use biodegradable cleaning products
How to efficiently use resources:
- clean linen - re-use
- buying products in bulk
- filtering + re-using cooking oils
How to efficiently use water:
- rinse dishes in container
- note dripping taps to fix
- only use dishwasher when full
- use spring loaded taps + hoses
- water tanks - collect rainwater
How to efficiently use energy:
- swap lighting to energy efficient options
- lighting that turns off automatically
- set air-con to now lower than 23C
- use energy efficient equipment
- change to natural gas
- minimise use of resources
- regularly defrost fridges and freezers
- train staff
