Cleaning the Kitchen

1. Cleaning the Kitchen SITHKOP001 Clean kitchen premises and equipment

2. Definition and Importance of cleaning Cleaning is the process of keeping your kitchen in a tidy and hygienic state. Cleaning is essential for preventing contamination and for keeping your expensive equipment in good condition. Cleaning can actually be broken down into two main components, both of which are vital in the maintenance of good cleaning habits.The two main components are cleaning and sanitising.

3. Definition of Cleaning Cleaning – the removal of unwanted dirt, soil and other elements from preparation surfaces, knives, benches, floors, equipment and all other areas of food premises Cleaning a bench: Get a bowl of warm water with detergent and a scourer and cloth or squeegee. Using a fair bit of water scour the bench then remove water with cloth or even better a squeegee. Then sanitise.

4. Definition of Sanitising the reduction of the number of bacteria present on these surfaces through the use of chemicals, heat, or a combination of both Sanitise the bench after cleaning. Spray with food safe sanitiser and spread with clean cloth or paper towels

5. Why do we clean? Prevents contamination Prevents oxidisation Maintains equipment in good order Allows sanitisers to work

6. Reason for sanitising Prevents growth of bacteria and other microbes Prevents you killing your customers, ie prevents growth of bacteria on surfaces. Food comes in contact with surfaces and can bacteria on surfaces can contaminate food, especially perishable foods. Bacteria can multiply in the contaminated food causing food poisoning. Food poisoning can kill people especially vulnerable people like the elderly, young and pregnant women.

7. Workplace Scenario You are washing up and packing away dishes using the automatic dishwasher. You accidentally knock some plates on the ground and they smash. How would you safely dispose of these plates? The entree plates must be cleaned up using a hand tool such as a hand broom and dust shovel. All broken pieces must not be handled using hands. Wrap broken pieces in newspaper before disposal. Record the breakage

8. Recording Breakages What to include in a breakage record Date/time of incident Name of item broken and amount Place/department which service ware was broken Method of disposal Name of person reporting the incident.

9. Infestation: contamination due to animals or insects Poor hygiene and cleaning procedures in kitchen premises can lead to infestation. If you discover evidence of infestation reprot it immediately to your department manager or shift manager. Usually the chef in charge. To clean up the infestation All food items in store need to be checked for infestation. Full clean of storage area is to be conducted Methods of removing infestation: such as traps baits are to occur

10. Cross-contamination Example of cross contamination: a chopping board and knife is used to dice bacon then immediately used to slice lettuce for a salad. Cross contamination hazard is bacteria from the bacon can contaminate the lettuce and cause food poisoning. Keep food waste (rubbish stuff in bins) away from food stocks Compliance with legislation Minimise pests which could lead to cross-contamination of food stocks Maximise clean and sanitised kitchen and site

11. Water Conservation - reducing environmental impact Assess the amount of fabric napery required (tablecloths, napkins) Thaw food in the refrigerator, not under running water (illegal under food safety laws) Rinse food in a plugged sink or bucket, not running water Sweep and mop floors rather than using a hose, or use a high-pressure hose to clean the floor Fit sensor or pedal-activated taps with flow restrictors Run dishwashing machines with a full load only Install water-efficient appliances such as dishwashers

12. Energy Conservation- reducing environmental impact Buy energy-efficient appliances, e.g. dishwashers and glasswashers Ensure refrigerator and freezer units are functioning at appropriate temperatures Fridge seals should be in good condition Install fridges away from the wall, for ventilation Position refrigerators away from direct heat (windows, direct sunlight, machinery)

13. Waste management and recycling - reducing environmental impact Recycle all bottles and cans Compost corks or use them to stabilise tables Consider the amount and type of napery used Buy concentrated product, e.g. post-mix Avoid over-ordering food supplies Encourage suppliers to take back their packaging Recycle all possible rubbish

14. Waste management and recycling continued Implement composting or worm farms for food scraps Use a sink strainer to catch food scraps Purchase food items in bulk where possible Scrape off excess food thoroughly from crockery before washing Avoid disposable coasters Use natural straws

15. Hazardous substances – reducing environmental impact Use environmentally friendly cleaners Dispose of specialised cleaners, e.g. silver polish, in the correct manner Return unused chemicals to the supplier Do not dispose chemical residual in drains Used cooking oil can be hazardous - collect in bins or containers and recycle

16. Impacts of wastes on the environment: Harmful wastes like chemicals can impact on waterways and eco systems; plastics are swept into waterways and harm wildlife. Creation of greenhouse gases

17. Hazardous substances Hazardous substances are things like chemicals usually used for cleaning, They can’t be stored in the dry store with food and they should have a Safety Data Sheet nearby outlining may things required by Safe Work Australia What chemicals do we have in our commercial kitchen that could be hazardous? Where are our chemicals kept? Hint, ask Mrs Penton Many commercial cleaning products have to be diluted, You must read the instructions to get the right concentration. Read the Safety Data Sheet for Selleys Oven Plus Heavy Duty Gel – Appendix 1