Clean Kitchen Premises and

Equipment
Commercial Kitchen Work
Environment
Variations in commercial kitchen
environments
Kitchens in a commercial setting
can come in various forms.
These include:-
*The traditional commercial
kitchen found in restaurants,
cafes, pubs, clubs, hotels and
catering organisations, such as
function centres.
*Temporary or permanent
kitchen, such as those found at
food trade shows.
*Food preparation areas, e.g.
sandwich preparation for airline
catering.
Hygiene and cross-
contamination issues
Hygiene and cross-
contamination issues may
include:-
*Poor personal and
environmental hygiene practices,
e.g. poor personal grooming and
failure to clean the kitchen
environment
regularly.
*Poor food handling practices
which can cause cross-
contamination, e.g. not washing
hands and working while sick.
*A lack of correct food storage
and stock rotation practices, e.g.
not following storage
principles and not storing items
at the correct temperature.
Importance of cleaning services
Cleaning the kitchen
environment is just as important
as the care taken when
preparing
and serving food to customers. A
clean kitchen prevents cross-
contamination, reduces
the risk of food-borne illnesses
and is a vital part of providing
quality products and
services.
Industry and workplace
standards for the
presentation of kitchen premises
Cleaning and sanitising a
commercial kitchen premises
must be completed to industry
standards to comply with
legislation and regulations set
down by governments and to
prevent the spread of food born
illnesses. Presenting kitchen
premises to industry and
workplace standards involves:-
*Following cleaning schedules on
a daily basis.
*Choosing the correct cleaning
agents for designated tasks.
*Removing any contaminated
linen.
*Completing cleaning tasks
within commercial time
constraints.
1

Cleaning Regimes
Importance and purposes of
cleaning regimes
Cleaning regimes are an
important part of the food
preparation process and are
designed to ensure high levels of
environmental hygiene and to
prevent food-borne
illnesses. Effective cleaning
practices and regular cleaning
regimes also extend the life
of equipment and surfaces and
help to ensure customer
satisfaction.
Cleaning of premises and
equipment as part of food safety
Regular cleaning and following
cleaning regimes is an essential
part of any food safety
program. A food safety program
is only successful if the basic
requirements of cleaning
and sanitising are met. By
following a
cleaning regime, an
establishment is creating an
excellent foundation for any food
safety program they have
implemented.
In a food safety program, such
as HACCP, controlling cross-,
pest and vermin
contamination and liming the
growth of food poisoning bacteria
through cleaning is a
critical point in the process. By
using cleaning regimes as a
critical point in food
preparation, the worker is
reducing the possible risk of
food-borne illnesses.
Time and task management in
cleaning regimes
Time and task management in
terms of cleaning can be
organised into the 3 simple
steps outlined below.
1. Planning and Organising -
Includes having written cleaning
schedules, well
organised stock, supplies and
sign-off books, and regular staff
meetings to
disseminate information.
2. EfÞciently sequencing stages
of cleaning kitchen premises and
equipment - Staff
should be fully aware of when
kitchen surfaces should be
cleaned during the food
preparation process and also
know how to clean equipment
according to the
manufacturersÕ instructions.
3. Cleaning within commercially
realistic timeframes -
Commercial kitchens are busy
places and therefore cleaning
should take place before and
after service periods and
be conducted in a thorough, well-
organised and timely manner
Preview text
Clean Kitchen
Premises and
Equipment
Commercial Kitchen
Work Environment
Variations in
commercial kitchen
environments
Kitchens in a
commercial setting can
come in various forms.
These include:-
* The traditional
commercial kitchen
found in restaurants,
cafes, pubs, clubs,
hotels and
catering organisations,
such as function
centres.
* Temporary or
permanent kitchen,
such as those found at
food trade shows.
* Food preparation
areas, e. sandwich
preparation for airline
catering.
Hygiene and cross-
contamination issues
Hygiene and cross-
contamination issues
may include:-
* Poor personal and
environmental hygiene
practices, e. poor
personal grooming and
failure to clean the
kitchen environment
regularly.
* Poor food handling
practices which can
cause cross-
contamination, e. not
washing
hands and working
while sick.
* A lack of correct food
storage and stock
rotation practices, e.
not following storage
principles and not
storing items at the
correct temperature.
Importance of cleaning
services
Cleaning the kitchen
environment is just as
important as the care
taken when preparing
and serving food to
customers. A clean
kitchen prevents cross-
contamination, reduces
the risk of food-borne
illnesses and is a vital
part of providing
quality products and
services.
Industry and workplace
standards for the
presentation of kitchen
premises
Cleaning and sanitising
a commercial kitchen
premises must be
completed to industry
standards to comply
with legislation and
regulations set down
by governments and to
prevent the spread of
food born illnesses.
Presenting kitchen
premises to industry
and
workplace standards
involves:-
* Following cleaning
schedules
on a daily basis.
* Choosing the correct
cleaning agents for
designated tasks.
* Removing any
contaminated linen.
* Completing cleaning
tasks within
commercial time
constraints.
Cleaning Regimes
Importance and purposes
of cleaning regimes
Cleaning regimes are an
important part of the food
preparation process and
are
designed to ensure high
levels of environmental
hygiene and to prevent
food-borne
illnesses. Effective
cleaning practices and
regular cleaning regimes
also extend the life
of equipment and
surfaces and help to
ensure customer
satisfaction.
Cleaning of premises and
equipment as part of food
safety
Regular cleaning and
following cleaning
regimes is an essential
part of any food safety
program. A food safety
program is only
successful if the basic
requirements of cleaning
and sanitising are met. By
following a cleaning
regime, an establishment
is creating an
excellent foundation for
any food safety program
they have implemented.
In a food safety program,
such as HACCP,
controlling cross-, pest
and vermin
contamination and liming
the growth of food
poisoning bacteria
through cleaning is a
critical point in the
process. By using
cleaning regimes as a
critical point in food
preparation, the worker is
reducing the possible risk
of food-borne illnesses.
Time and task
management in cleaning
regimes
Time and task
management in terms of
cleaning can be
organised into the 3
simple
steps outlined below.
1. Planning and
Organising - Includes
having written cleaning
schedules, well
organised stock, supplies
and sign-off books, and
regular staff meetings to
disseminate information.
2. Efficiently sequencing
stages of cleaning kitchen
premises and equipment -
Staff
should be fully aware of
when kitchen surfaces
should be cleaned during
the food
preparation process and
also know how to clean
equipment according to
the
manufacturers’
instructions.
3. Cleaning within
commercially realistic
timeframes - Commercial
kitchens are busy
places and therefore
cleaning should take
place before and after
service periods and
be conducted in a
thorough, well-organised
and timely manner.
Serviceware and linen
Serviceware should be
washed thoroughly after
use. Some
establishments will hand
wash cutlery, then
sanitise it in a
dishwasher, or use a
dishwasher for the whole
process.
Once clean, serviceware
should be polished and
stored appropriately.
Any dirty or contaminated
linen should be removed
from service and cleaned.
Bed linen,
towels and other items
used in the hospitality
industry should be
regularly laundered and
returned to service. Most
establishments hire a
laundry service to
complete this, though
some large hotels have
in-house laundries.
Contaminated lined
should be handled using
glove, bagged in
hazardous waste
bags and removed from
surface.
Premises
At the end of each service
period, the premises
should be cleaned and
prepared for the
next period. This includes
sweeping, crumbing
down tables, changing
linen, polishing
cutlery and cleaning and
sanitising surfaces. At the
end of the workday,
premises should
be cleaned thoroughly in
both the dining room and
kitchen areas. All
surfaces should be
cleaned, sainted and
disinfected, and floors,
entryways and other
public areas should be
vacuumed, mopped,
swept and re-set for the
next day. Always refer to
the cleaning
schedule to ensure any
irregular cleaning tasks
are also completed.
Areas of the premises
that must be cleaned
include:-
* Surfaces - Floors, walls,
windows and shelves.
* Food preparation areas -
Benches and work
area/surfaces.
* Fittings and appliances -
Stove, oven, microwave,
dishwasher and
extraction fan.
* Storage areas - Food
storage areas (cupboards,
freezer, fridge/cool room,
storeroom)
and garbage/waste area.
Clean and Sanitise
Difference between
cleaning, sanitising and
disinfecting
* Cleaning: Remove dirt,
debris, oil and grease
from food service and
preparation areas.
* Sanitising: Reduce the
amount of
microorganisms on
surfaces, equipment and
utensils.
* Disinfecting: Kill
bacteria on surfaces,
equipment and utensils.
Safe and hygienic work
practices
It is important to be both
safe and hygienic when
doing any cleaning. Using
the
appropriate PPE while
working with chemicals,
regularly changing water
in cleaning
buckets, washing hands
regularly and taking care
when handling
contaminated linens or
other items are all
essential.
A wide variety of
equipment is used for
cleaning in the hospitality
industry, ranging from
simple items to more
complex equipment. It is
important when using
cleaning items to
follow the manufacturers’
instructions and be
trained in how to use
them correctly.
Cleaning and sanitising
agents
A variety of cleaning and
sanitising agents are
used for cleaning remises
in the
hospitality industry.
These include:-
* All-purpose surface
cleaners.
* Bleach.
* Cream cleansers.
* Degreasers.
* Detergents.
* Disinfectants.
* Glass cleaners.
* Pesticides.
* Polishes.
* Abrasive cleaners.
Safety precautions and
use
It is important when using
cleaning and sanitising
agents to read the
instructions on the
label and become familiar
with the product
information on the safety
data sheet (SDS)
and any related workplace
policies. A worker should
never use a chemical
product
without using the proper
PPE.
Cleaning, sanitising and
disinfecting methods and
techniques
This is mentioned below.
Utensils and equipment
Utensils should be
scraped of remnants and
rinsed under warm
running water. All
utensils should be
washed in hot,
soapy water and rinsed
with hot, fresh water,
preferable above 75
degrees Celsius. Utensils
should then be air dried
to avoid cross-
contamination.
Always following
manufacturers’
instructions when
cleaning equipment.
Equipment that
is to be hand washed
should be disassembled
and scraped of food
remnants and rinsed
under warm running
water. Wash according to
manufacturers’
instructions, rinse and air
dry. It is important to
always store equipment
approximately after
cleaning.
Serviceware and linen
For information, refer to
page 4.
Premises
For information, refer to
page 4.
Accident First-aid
procedures
Chemicals absorbed
through the skin
* Remove any clothing
contaminated with
chemicals.
* Run the affected area
under cold water.
* Wash with soap and water.
* Consult SDS of specific
first aid, or contact the
poisons information centre.
Chemical burns * Remove
any clothing contaminated
with chemicals.
* Irrigate the wound with
flowing water
until the pain subsides.
* Seek medical attention and
call emergency services if
the pain doesn’t
subside.
Chemicals ingested *
Treatment for ingested
chemicals will be different
according to the chemical.
* Consult the SDS for first-
aid advice and call the
poisons information centre.
* Call emergency services.
Inhaled chemical
flumes
* If possible, move the
patient to an area with fresh
air.
* If the patient can’t be
moved, loosen clothing and
provide fresh air.
* Call emergency services
and the poisons information
centre.
* If the patient isn’t
breathing, administer the
DRSABCD action plan,
which
includes removing danger,
the use of CPR if the
casualty isn’t brewing and
the application o a portable
defibrillator if accessible.
Chemical splashes in
the eye
* Flush out eye with cool
running water; continue this
for 30 minutes.
* Contact emergency
services and the poisons
information centre.
Pest control
The most common pests
found in a commercial
kitchen are flies,
cockroaches, rats and
mice. There are some
simple
things workers can do to
reduce contamination by
these
pets, including:-
* Installing fly screens on
windows and doors where
practicable and ensuring
that doors
that don’t have screens
on them are closed as
much as possible.
* Cleaning on a regular
basis to reduce the
amount of debris on
floors, shelves and in
storage areas, which in
turn reduces the food
sources for pests and
vermin.
* Setting baits and traps
for cockroaches, mice
and rats.
* Employing regular pest
control
services to spray the
kitchen for pests.
* Not leaving any food out
overnight and throwing
any packaging away.
* Regularly emptying and
cleaning garbage bins.
* Disposing of foods that
have damaged packaging.
Recording and reporting
Always report signs of
pest infestation to a
supervisor and record
any damage or losses.
Kitchen premises should
be regularly inspected for
broken tiles, damaged
benches and
holes in walls. Any
damage should
be repaired to prevent the
entry of pests.
Environmentally
Sustainable Work
Practices When
Cleaning
Environment impact
strategies and use of
resources
Traditional cleaning
chemicals can be harsh
on the environment and
contribute to the
pollution of waterways
and soils. Hospitality
establishments can
improve their
environmental
sustainability by
purchasing
environmentally friendly
cleaning products
where possible and
implementing
environmentally
sustainable work
practices, including
recycling, re-using,
reducing hate and using
energy, water and
resources responsibly.
Some ways in which the
hospitality industry can
efficiently use valuable
resources are
outlined on page 9.
Food and general waste
Organic waste can be
composted or placed in a
worm farm. When
composting, it is
important to know what
items can go into
compost and where it can
be disposed of or
used late. Over-ordering
also leads to food waste.
Establishments
should ensure they
are using appropriate
stock rotation practices
and requisition systems
to keep an
accurate check on stock.
They should monitor the
amount of food waste and
the
ordering of perishable
foods.
All general waste should
be regularly disposed of
in appropriate garbage
receptacles. It
is important that general
waste is disposed of
during service periods.
Damaged serviceware
Broken crockery and
glassware should be
wrapped up and disposed
of in a plastic bag.
It is important to take
broken crockery and
glassware to outside bins
to prevent any
injury to staff.
Hazardous substances
Spilt chemicals should be
cleaned up according the
information on the SDS
and the spill
reported to a supervisor.
When cleaning up
hazardous substances, it
is important to
wear the correct PPE.
Medical attention should
be sought for any worker
who has been
exposed to hazardous
substances. Chemicals
should never be disposed
down sinks or
into waterways. Instead,
refer to the SDS for the
correct disposal method.