Key Terms and Concepts

SPICK AND SPANSITXOHSO02A —Follow Workplace Hygiene ProceduresSITHACS006A -Clean premises and equipment

Cleaning agents and chemicals Cleaning processes and procedures Equipment Equipment faults Hazards Maintenance Occupational health and safety Key Terms and Concepts

What is the difference between cleaning and sanitising? • Cleaning: refers to removing particles of food, dust, dirt or other contaminants using cleaning agents and cleaning equipment. • Sanitizing: refers to applying heat and/ or cleaning chemicals to a surface to destroy/ reduce and kill microorganisms to an acceptable safe level, including disease causing bacteria. .

What is a cleaning agent? • Wet or dry chemicals/ substances that are used to remove dirt, grime, unpleasant odours and reduce the harmful bacteria. • Brainstorm: Make a list of 10 common cleaning agents used to clean the commercial kitchen.

Cleaning Agents • Cleaning agents aid the cleaning process by reducing the exertion used when cleaning- it makes your job easier. • Cleaning agents also -reduce/ kill bacteria to safe levels -cuts maintenance time -saves money - makes surfaces look more appealing

Continued…… However! • If cleaning agents are not used for the right purpose they can damage the surface or equipment being cleaned. • Thus it is important to match the cleaning agent to the task at hand.

Selecting a cleaning agent • When selecting a cleaning agent you must consider the following: -the suitability - safety procedures- e.g. PPE and PPC - ease of use - economic value/ cost – dilution rates -is it labour saving? -the impact on the environment- is the cleaning agent biodegradable? - the cleaning agent must have a material safety data sheet (MSDS)

Chemicals that aid the cleaning process include: -Water -General and Spot Cleaning agents -Detergents -Window and glass cleaners -Disinfectants -Polishes -Deodorises -Degreasers -Abrasive cleaners Pesticides Oven Cleaners Cream cleansers Types of cleaning agents and chemicals

Activity: Refer to your Food and Beverage Text page 86 and complete the following table

Health and Safety Procedures for using cleaning agents and chemicals Health and Safety procedures must be followed to avoid injuries when cleaning. These procedures include: • Wearing personal protective clothing • Using personal protective equipment • Using the correct manual handling procedures • Following safe procedures when handling chemicals and cleaning agents • Ensure adequate training and information is received on how to store and use chemicals.

Continued….. Under the OH&S Act NSW 2000 an employer must provide employees with • safe substances and equipment to use when performing cleaning duties. • Protective clothing and equipment • Access to a central register that contains Material Safety Data Sheets for all chemicals used within the enterprise. • Information, instructions and training on procedures to follow to use chemicals and cleaning equipment in a safe manner.

Spillages Breakages Wet or slippery surfaces Broken or damaged furniture Fumes Blood & Surgical dressing Needles & syringes Used condoms Sharp objects – knives, skewers Human waste Broken glass Fat & oil Heated utensils & surfaces Sharp food scraps – bones, crustacean shells HAZARDS ASSOCIATED WITH CLEANING AND SANITISING

IAC • Recall the procedure to prevent minimise and control hazards • Identify • Assess • Control

Hierarchy of risk control measures: • Level 1 – eliminate the risk (such as discontinue the activity or not use the equipment) • Level 2 – minimise the risk by: • substituting the system of work/equipment (with something safer) modifying the system of work/equipment (to make it safer) isolating the hazard (such as introducing a restrictive work area) • introducing engineering control (such as rubber mats) • Level 3 – other controls: • adopt administrative controls and safe work practices use PPE.

Activity: • Scenario 1 You are a housekeeper in the Virtual Hotel. • Identify the FOUR hazards associated with cleaning and sanitizing a guest’s room. • Assess the potential injury or harm you could sustain from the identified hazards. • Recommend control measures to prevent injury. Organise this information in a table format. Refer to pages 93-94 of you Food and Beverage Text to assist you in this task.

Virtual Hotel-Guest’s accommodation

Safety Procedures Signage • When scheduling and performing cleaning tasks, it is essential that you take into account potential customer inconvenience. • Cleaning tasks should occur at the time that is least disruptive to customers. • For example hotel rooms should be cleaned only when the guest has vacated the room.

Continued………….. • Safety is also an issue. Washed floors will be slippery, until they dry, to both customers and colleagues, so it is best to schedule the washing for a quiet time where there is likely to be less traffic. • You should also use signage to let them know that • the floor surfaces are slippery.

Continued…… HAZARD WARNING SIGNS • Areas where cleaning is taking place should be barricaded, if possible, to prevent colleagues and customers walking where there may be potential hazards. • Alternatively, warning signs can be placed as required, indicating that a danger exists. • For example: it’s appropriate to place a warning sign to indicate that a floor has just been washed and is still wet.

Types of cleaning warning signs • Wet floor signs • Wet floor cones • Barricades • Written signage

Manual Handling • Regardless if you are lifting a bucket filled with water or pulling a vacuum, ensure proper manual handling techniques are applied. Recall: Correct procedure for lifting

Procedure for lifting • Assess the weight of the object. • Stand close to the item with feet standing beside the item facing the direction you wish to travel in. • Bend down at the knees keeping your back straight. • Hold the object firmly with the palm of your hand. • Slowly lift the item using your legs to push your body upwards. • Straighten your back to an upright position. • Look in the direction you wish to travel in.

Personal Protective Equipment Personal protective equipment (PPE) are essential items that must be worn/ used whilst handling chemicals and performing particular cleaning tasks to reduce the risk of injury. Employers must provide employees with PPE under the OH&S Act. However, PPE is the last measure to control and reduce risks to prevent injury.

Continued…… • For example rather than asking Housekeeping staff to wear earplugs due to the high noise levels from operating vacuums, the employer should purchase vacuums that have a lower noise level that will not affect an employee’s hearing.

Overalls Jackets Aprons Goggles and masks Rubber gloves Heavy duty gloves Oven mitts/ oven cloths Waterproof clothing and footwear Headwear (face shield) or breathing apparatus Ear plugs IMPORTANT! The PPE must be the correct size and fit for the person wearing it. The correct PPE must be selected according to the task and all manufacturer’s instructions should be read before use. Examples of PPE

Safe Handling of Cleaning Chemicals • Cleaning Chemicals are hazardous substances. • Cleaning Chemicals are considered to be hazardous because they can cause harm and injuries to the person using them. • The extent of the injury depends on the concentration of the chemical and exposure time. • Most chemicals are corrosive- this means they are capable of burning the skin and destroying living tissue.

Continued…… • Persons using handling cleaning chemicals can be exposed to the hazardous substance and sustain injury by: -ingestion -skin contact (absorption) -inhalation - eye exposure

Safety Measures Safety measures that should be taken when using these cleaning agents are as follows: • Ensure adequate ventilation • Read MSDS information prior to use • Use and wear PPE • Use cleaning agent according to use • Have basic knowledge of first aid procedures. • Store cleaning agents correctly.

Storing hazardous chemicals Store: • In a separate locked storeroom away from food. • The storage area must be well lit, ventilated, have restricted access. • Heavy containers must be stored down low to avoid dropping and spills when moving them. • Chemicals in original sealed, labelled containers with directions for use and first aid procedures. • Dilute chemicals according to the MSDS.

NEVER! • Store cleaning chemicals in food containers • Leave cleaning chemicals lying around where customers could come into contact with them. • Never mix chemicals

Labels on Chemicals All chemicals should be labelled with the following information: • Name of the chemical • Ingredients of the chemical • How to use it • What to do if there is an incident • Poisons hotline number 131 126

Safety data sheets (SDS) • These should be available for reference and use for every dangerous substance used in a workplace. SDS are prepared by the manufacturer or importer and distributed by the supplier. They are to be written in plain English, and relevant to Australian conditions and standards.

Supplier identification details and contact person Substance identification -Name - Code and class - Poisons schedule number Uses of the substance Physical description and properties Ingredients Health hazard information – short term and long term First Aid measures Precautions - Personal protective clothing and equipment - Exposure standards -Flammability -Engineering controls Safe handling measures - Storage - transport - spills -disposal - fire and explosion hazards Any other relevant information The information contained in MSDS follows this layout:

First Aid Procedures What would you do? Scenario 1 Your colleague has accidentally inhaled vapour from a tin of caustic oven cleaner? Scenario 2 Another colleague has accidentally splashed liquid detergent in their eye.

Solutions Scenario1 You should take them to a window or outside the building so they can breathe in fresh air. You should then organise for them to be taken to hospital. Finally you should remember to put the lid back on the tin as soon as you have attended to your colleague and remember to wear gloves and not breathe in any vapour coming from the tin as you do this.

Solution Scenario 2 You should get your colleague to irrigate the eye with running water or an eye bath for at least 15 minutes to dilute the chemical. Then cover the eye with a light gauze/ eye patch and then take them to a hospital or doctor.

Activities • Case Study: Ten Star Hotel • Case Study: Joanne Balzen – The Australian Jockey Club.

Types of cleaning equipment There are numerous types of cleaning equipment that aid the cleaning and sanitising process to make it faster, more thorough and more efficient. Brainstorm: 10 types of cleaning equipment

Cleaning equipment includes: Electrically operated equipment Mops, brushes, brooms Buckets Dusters Dustpans High Pressure Hose Garbage receptacles Chemical Dispensers Sponges, Rags and Cloths Sinks Syringe Bin and tongs Cleaner’s trolleys Types of cleaning equipment

Activity: Refer to your Food and Beverage Text page 83 and complete the following table

Before using cleaning equipment Before you use any cleaning equipment it important to carry out pre-operational procedures/ checks before the cleaning equipment is applied to the task. These include: • Checking consumables such as filters in vacuums, garbage bags, vacuum cleaner bags, mop heads which may have deteriorated. • Adjusting equipment according to the task undertaken • Checking the equipment is clean and safe to use.

Continued…… • Each area or department in an establishment must have routine cleaning procedures and a cleaning schedule/ roster in place and must provide the staff with appropriate cleaning equipment, PPE and cleaning agents • Staff must be trained in how to clean and sanitize hygienically and effectively to prevent any illness or injury.

What would be the consequences if an employee was to use a floor polisher without any training or supervision? In response include the consequences on: • The hospitality establishment/ business • The employee • The customer

Information, Instruction and Training A lack of information about the safe use and operation of cleaning equipment may lead to • surfaces, furniture and floors being damaged which can be costly to replace. • Damaged or breaking of cleaning equipment which can be costly to replace. • Injury or harm to the employee operating the equipment thus requiring time off work. • A negative image may be portrayed if patrons/ customers witness the incident or are injured.

Using equipment correctly • All staff that use cleaning equipment need to know how to use it safely and correctly. • The manufacturer as well as industry and enterprise recommendations should be followed when using cleaning equipment. • These recommendations may include cleaning guidelines, maintenance guidelines and safety requirements. • If you have not been trained to use a particular piece of equipment, you should not attempt to use it. • Incorrect use of equipment may result in damage to the equipment or to the area or item being cleaned. • For example: using a vacuum cleaner to clean up water will cause irreparable damage to the vacuum. • Many workplace accidents occur due to incorrect use of equipment. • Incorrect use may also result in the voiding of the manufacturer’s warranty existing on the item.

Maintenance and storage • Equipment used for cleaning must be well cleaned after use and maintained in good working order. • Poorly maintained equipment is likely to break down or work inefficiently. • Equipment may become dangerous, as parts may break or not work properly. • Such equipment can also damage the area being cleaned. • For example, floor polishers, if not well maintained, may scratch the surface of the floor.

Cleaning equipment after use • Equipment should be cleaned after use, in accordance with the enterprise requirements and the manufacturer’s instructions. • Generally equipment should be cleaned right after you have finished using it. • This normally is at the end of a shift. If cleaning of equipment is always carried out at the end of a shift, then it is ready to be used at the start of the next shift.

Routine Maintenance • 1. Check that there are no broken parts. • 2. If a fault is found report it to your supervisor and fill in an equipment fault report. • 3. Remove equipment from use until it is repaired. (Maintenance and repairs should always be carried out by experienced personnel. • Routine maintenance should be carried out in accordance with enterprise procedure. Larger pieces of equipment such as dishwashers will have a predetermined time for regular maintenance checks. Smaller pieces of equipment are maintained as required. • You may need to observe how efficiently equipment is working to determine the frequency of maintenance checks.

Continued…… • Other aspects of equipment cleaning and maintenance may include: • wiping down and cleaning • washing and rinsing • drying out dismantling and reassembling • emptying

Identification and reporting of faults • Faults need to be identified and reported in accordance with enterprise procedures. • If you see a fault, immediately report it to your supervisor. • You may also be asked to inform the maintenance department or contact the manufacture. • Equipment faults may include breakdowns, damage to parts, surfaces or electrical cords, as well as problems with connections or missing parts.

Key Terms and Concepts