CLEANING, SANITISING AND DISINFECTING METHODS/TECHNIQUES FOR CLEANING COMMERCIAL KITCHEN WORK ENVIRONMENTS

Question 1

WHAT IS CLEAN AS YOU GO?

Answer 1

Increases efficiency and reduces workload. A philosophy centered around cleaning up small spills at the time they occur, therefore reduces the need for a larger clean up later.

Continually cleaning throughout the service period!

Question 2

HOW SHOULD UTENSILS BE CLEANED?

Answer 2

• Should be scraped and rinsed under warm water
• Need to be washed in hot soapy water and rinsed with hot water above 75 degrees
• Should be aired dired to prevent cross contamination
• Always follow manufacturer’s instructions when cleaning
• Equipment must be disassembled and scraped/washed prior to use

Question 3

HOW SHOULD SERVICEWEAR BE CLEANED?

Answer 3

• Generally hand washed prior to be sanitized in the dishwasher
• Once clean should be polished and stored way
• Stored upside down to prevent re-contamination

Question 4

HOW SHOULD LINEN BE CLEANED?

Answer 4

• Contaminated linen = Any linen that has come into contact with bodily fluids such as blood. Should be handled using gloves, bagged in hazardous waste bags/labelled
• Linen should be regularly laundered

Question 5

HOW SHOULD PREMISES BE CLEANED?

Answer 5

• End of service = premises should be cleaned and prepared for next period
• All surfaces, floors, entryways and public areas MUST be cleaned, sanitised and disinfected
• Always refer to cleaning schedules to ensure irregular cleaning tasks are occuring

Question 6

HOW SHOULD CLEAN, SANITISE AND STORE KITCHEN EQUIPMENT BE CLEANED?

Answer 6

• Cleaning and maintenance services are essential in the hospitality industry to ensure that hygiene and safety levels comply with legislation and regulations.
• Quality of service is highly dependent upon cleaning services
• Clean → free from dirt, unsoiled, unstained and free from a foreign matter