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5.)4

#LEAN¬AND¬MAINTAIN¬ Subject code:

SITHCCC004A
Prerequisite subjects:

KITCHEN¬PREMISES This unit must be assessed after

the following prerequisite unit:
s 3)48/(3! n &OLLOW
workplace hygiene procedures
Indicative HSC hours:
10 hours

Unit overview
This unit introduces the key skills, knowledge and performance requirements necessary
to clean and maintain kitchens, food-preparation areas and storage areas in a hospitality maintain – to keep in a
or catering operation. The types of chemicals, techniques and equipment required to condition that meets standards
and requirements
effectively and safely clean these areas will also be examined.

Employability skills
For a full range of employability skills relevant to this unit, refer to page ix.

Key terms:
chemical accidents safe and hygienic work practices
clean sanitise
cleaning agents/chemicals surfaces
cleaning equipment waste disposal
cleaning schedules
kitchen equipment
linen
maintain


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Food safety legislation and regulations

9.1 Clean, sanitise and store As mentioned above, all hospitality industry businesses
equipment need to comply with food safety legislation and
The importance of cleaning services regulations. These include:
s Food Act 2003 (NSW) (as amended)
to food safety, hygiene and the quality
s Food Regulation 2004 (NSW)
of service s 3TANDARDS FOR !USTRALIA CONTAINED IN THE Australian
Cleaning and maintenance services are essential in the and New Zealand Food Standards Code
hospitality industry to ensure that hygiene and safety For full details relating to the Act, Regulation and
clean – free from levels comply with legislation and regulations. In addition
dirt; unsoiled; Code, refer to page 180 in Unit 11.
unstained; to this, the overall quality of service provided by every
free from hospitality business is highly dependent on cleaning Environmental legislation and regulations
foreign matter services. For customers to receive the best service In addition to food safety legislation and regulations,
possible, all areas and equipment need to be clean and hospitality businesses need to comply with environmental
safe and hygienic
work practices well presented. legislation and regulations in order to ensure that
– routines/ Knowledge of safe and hygienic work the environment is not harmed as a result of the
processes to practices and procedures is essential for a business
ensure a safe use of improper cleaning chemicals and procedures.
and hygienic to run smoothly. These include:
workplace for All employees and employers need a full s Protection of the Environment Operations Act 1997
staff and guests understanding of: the OHS guidelines and regulations (NSW) and amendments
cleaning agents relating to general workplace safety; cleaning s Protection of the Environment Operations Amendment
and chemicals agents and chemicals and hazardous substances; Act 2005
– any materials equipment and manual handling and storage This Act aims to:
with a chemical
requirements. This assists in ensuring the prevention – protect, restore and enhance the quality of the
composition that
assist with the of injuries or illness. environment in New South Wales
removal of dirt, Safety is a key component in any workplace. A safe – provide greater opportunities for public
dust, bacteria environment is a healthy environment. Hygienic practices
and mould from involvement in environmental protection
the surface of ensure the removal of dirt and germs for the health of – reduce risks to human health and prevent harm to
an object employers, employees and customers. the environment

&)'52%å
4HEåQUALITYåOFåSERVICEå
PROVIDEDåBYåEVERYå
HOSPITALITYåBUSINESSåISå
DEPENDENTåONåCLEANINGå
SERVICES

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– reduce discharge of substances likely to cause s HAZARD IDENTIlCATION AND CONTROL

harm to the environment s AN UNDERSTANDING OF THE NEED TO TAKE REASONABLE CARE
– eliminate the use of harmful waste for the safety of others
– reduce the use of materials and encourage the s PROVISION OF INFORMATION INSTRUCTIONS AND TRAINING
re-use, recovery or recycling of materials s THE ESTABLISHMENTS OWN STANDARD PROCEDURES AND
– increase monitoring and reporting of work practices.
environmental quality on a regular basis For more information relating to OHS procedures,
– simplify and strengthen the legal framework for refer to Unit 1.
environment protection OHS guidelines provide general principles for the
– assist in the achievement of the objectives of the implementation of the regulations and legal requirements
Waste Avoidance and Resource Recovery Act 2001. RELATING TO A SPECIlC HAZARD OR ACTIVITY IN THE WORKPLACE
Employees and employers require knowledge of the cleaning
range of cleaning and sanitising agents and chemicals that equipment
– tools or
Weblinks 333 are available and the OHS guidelines that relate to the
machinery used
SPECIlC SUBSTANCES BEING USED for the purpose
&ORåMOREåINFORMATIONåONåTHEå0ROTECTIONåOFåTHEå Every cleaning agent requires the user to read and of cleaning, i.e.
%NVIRONMENTå/PERATIONSå!CTåå.37 åANDå follow the instructions and requirements of the label. This to reduce dirt,
AMENDMENTSåGOåTOåWWWLEGISLATIONNSWGOVAU dust, bacteria
includes using the correct quantities, PPE and cleaning and moulds
equipment to ensure safe practice. from objects

s Protection of the Environment Operations Act 1997

(NSW) and amendments
s Protection of the Environment Operations Amendment
(Scheduled Activities and Waste) Regulation 2008
This Regulation aims to:
n DElNE CERTAIN SUBSTANCES AS @RESIDUE WASTE FOR
the purposes of the Protection of the Environment
Operations (Waste) Regulation 1996
n MAKE IT AN OFFENCE TO RELEASE ANY @RESIDUE WASTE
or to cause or permit such waste to be released,
to any land that is used for a purpose of growing
vegetation (e.g. fruit and vegetables).
s #ODE OF 0RACTICE 7ORK#OVER .37 n CONTROL OF
workplace hazardous substances
&)'52%å
The code is part of a regulatory package designed
5SEåPERSONALåPROTECTIVEå
to deal with the safe use of hazardous substances in
EQUIPMENTå00% åWHENå
the workplace. It aims to: HANDLINGåCHEMICALS
– minimise the risk of disease and injury due to the
exposure of hazardous substances in the workplace.

In the workplace you may be required to use the

following cleaning agents:
OHS guidelines and regulations s General all-purpose sprays – All-purpose sprays can
relating to cleaning agents, chemicals be used to remove common waste and stains on most
and equipment surfaces. surfaces – the
As well as federal and state government standards s Disinfectants – chemical agents used to destroy outer faces of
an object; the
regulating food safety and environmental standards that or inhibit the growth of harmful organisms. These
outermost or
must be met, there are a range of occupational health are commonly used in bathrooms and on garbage uppermost layers
and safety (OHS) procedures relevant to cleaning and receptacles to reduce the spread of harmful or areas
maintaining kitchen premises. These include: germs. Gloves should always be worn when
s THE USE OF PROTECTIVE CLOTHING AND EQUIPMENT using disinfectants.
s MANUAL HANDLING SAFE WORK PRACTICES s Cream cleansers – smooth, thick liquids scouring
s SAFE HANDLING AND STORAGE OF CHEMICALS POISONS AND agents used to remove heavier stains or grime
dangerous materials form surfaces.

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s Bleaches – chemical agents used to whiten or remove s Degreasers – substances that commonly contain
color from textiles, paper, food, and other substances caustic soda. They are used to remove grease, oil
and materials. Chlorine, sodium hypochlorite, and and are commonly used in kitchen areas on cooking
hydrogen peroxide are contained in bleaches. Gloves utensils and ovens and cook tops. Special care
must be worn when handling bleaches. and protective equipments should be used when
s Detergents – any group of synthetic, organic, liquid handling degreasers.
or water-soluble cleaning agents that, unlike soaps,
are not made from fats and oils. Detergents are
commonly used to wash crockery and glassware. Warning
s Abrasives – substances used for grinding, polishing, Caustic soda is capable of burning, corroding and
e.g. pumice, or sandpaper. destroying skin and living tissue.
s Polishes – substances containing chemical agents or
abrasive particles that are applied to smooth or shine
a surface. Polishes are commonly used on woodwork s Pesticides – Pesticides are used to kill harmful animals
such as tables. or plants. Pesticides are used especially in agriculture
s Glass cleaners – detergents, solvents, and other and around areas where humans live. Some are
additives are mixed in varying proportions to harmful to humans, either from direct contact or as
produce glass cleaners. Glass cleaners are commonly residue on food, or are harmful to the environment
used to clean glass objects such as windows and because of their high toxicity. Pesticides include
glass tabletops. fungicides, herbicides, insecticides, and rodenticides
(e.g. rat poison). Pesticides should only be applied by
trained professionals.

&)'52%å
$ETERGENTSåAREåCOMMONLYå
USEDåTOåWASHåCROCKERYå
ANDåGLASSWARE

&)'52%åå
0ESTICIDESåAREåUSEDåTOåKILLå
HARMFULåANIMALSåORåPLANTS

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The importance of product labels and persons on their initial site visit. When people are dealing
material safety data sheets (MSDS) with chemicals on a regular basis it is crucial to keep
Material safety data sheets (MSDS) provide detailed updated on all information contained in the MSDS.
information about hazardous substances that are used in
the workplace. They give more details than labels found Use and application of personal protective
on chemicals and hazardous substances, including safety equipment (PPE)
REQUIREMENTS AND lRST AID RESPONSES -ANUFACTURERS AND Personal protective equipment (PPE) includes a range of
suppliers of hazardous substances provide MSDS for users clothing and equipment worn by employees, employers,
of their products. contractors or visitors to protect their bodies from
Therefore, when using chemicals in a commercial workplace hazards. PPE includes items such as:
setting it is necessary for the user to be familiar with the s EYE PROTECTION n GOGGLES GLASSES VISORS
MSDS relating to the chemicals being used. All employers s HEARING PROTECTION n EAR MUFFS EAR PLUGS
and employees must have access to MSDS and be aware s RESPIRATORY PROTECTION n RESPIRATORS FACE MASKS
of the following factors before handling particular CARTRIDGE lLTERS
cleaning and sanitising products: s HAND PROTECTION n SAFETY GLOVES BARRIER CREAMS
s DIRECTIONS AND PRECAUTIONS FOR USE MUST BE READ s FOOT PROTECTION n SAFETY BOOTS
thoroughly and understood s SKIN PROTECTION n HATS SUNSCREENS LONG SLEEVED
s RECOMMENDED DOSAGE AND DILUTION OF CHEMICALS NEED clothes
to be adhered to and followed accurately – double- s HEAD PROTECTION n HARD HATS HAIR COVERS HATS AND CAPS
check and have someone else check quantities for s BODY PROTECTION n APRONS SAFETY HARNESSES
safety purposes if using very sensitive chemicals
s SAFE HANDLING REQUIREMENTS INCLUDING 00% WHERE AND
when required
s KNOWLEDGE OF lRST AID PROCEDURES AND ACCESS TO lRST
aid equipment.
s CORRECT DISPOSAL METHODS n FOLLOW /(3 GUIDELINES
and MSDS
s SUITABLE STORAGE MEASURES n ENSURE ALL CHEMICALS ARE
kept in their original container and in a recommended
storage position.
4HE INFORMATION RELATING TO SPECIlC CHEMICALS IS &)'52%å
different, so all staff need to be aware of the safety 3AFETYåBOOTSå
requirements for each cleaning and sanitizing agent or SHOULDåBEå
chemical they are using. WORNåTOå
PROTECTåYOURå
MSDS should be clearly displayed on site and staff
BODYåFROMå
should have access to them at all time in case they are WORKPLACEå
unsure. Training on the use of MSDS is a priority for all HAZARDS

&)'52%å
&IRSTåAIDåEQUIPMENT

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Although you should always clean and sanitise

ªªªªªª VXi^k^in.#& equipment according to manufacturer instructions, there
are some basic steps that will need to be followed when
5HRHSªSGDªVDARHSDªVVV R@EDSX TV@ DCT @T cleaning equipment:
ONKHBHDRODQRNM@K>OQNSDBSHUD>DPTHOLDMS> s Step 1 – Rough cleaning by scraping or brushing off
FTHCDKHMDR matter into the bin
H 1D@Cª@MCªRTLL@QHRDªSGDªHMENQL@SHNMªKHRSDCªTMCDQª s Step 2 – Wash in hot water with approved detergent
SGDªGD@CHMF ª3GDªB@SDFNQHDRªNEª//$ s Step 3 – Rinse thoroughly in hot water
s Step 4 – Sanitise with an approved sanitising agent.
Hª 3GDªHMENQL@SHNMªHRªRODBHjBªENQªD@BGªB@SDFNQXªHMª
Follow directions for use with quantities.
QDK@SHNMªSNªBKD@MHMF ªL@HMSDM@MBD ªB@QD ªR@EDª@MCª
s Step 5 – Allow to dry either by air or with a clean
TMR@EDªOQ@BSHBDR ª
cloth.
Hª Rª@ªBK@RRªFQNTO ªCHRBTRRªSGDªCHEEDQDMSªSXODRªNEª
The following list outlines some basic cleaning and
//$ªTRDCªCTQHMFªBKD@MHMF ª6GXªCNªSGDXªU@QX
sanitising procedures for equipment you will encounter in
Hª 3GDQDª@QDª@ªMTLADQªNEª@CCHSHNM@KªE@BSNQRªSG@Sª most commercial kitchens:
MDDCªSNªADªBNMRHCDQDCªVGDMªRDKDBSHMF ªTRHMFª@MCª s Large fixed equipment and small equipment
L@HMS@HMHMFª//$ ª%NQªCDS@HKDCªHMENQL@SHNMªNMª@KKª n &OLLOW SPECIlC CLEANING INSTRUCTIONS FROM THE
NEªSGDRDªE@BSNQR ªQDEDQªSNªO@FDRªlªNEª4MHSª manufacturer. Dismantle equipment where necessary.
Be careful as some equipment when dismantled may
cause harm if not handled correctly (e.g. sharp blades
from a food processor).
Knowledge of safe work practices and
s Utensils and cutlery – Use a dishwasher according
procedures
TO THE MANUFACTURERS INSTRUCTION OR WASH AND SANITISE
Safe work practices and procedures are necessary to
manually. To clean kitchen utensils and cutlery, you
ensure that the workplace is as safe as possible for
could use mild detergent or sanitiser. To clean pots
employers, employees and customers. Safe work practices
and pans, you could use a heavy-duty detergent.
are designed to ensure that OHS regulations are obeyed
s Crockery, glassware and service ware – Use
in the workplace. For detailed information relating to all
A DISHWASHER ACCORDING TO THE MANUFACTURERS
safe work practices and procedures, refer to pages 70–71
instruction or wash and sanitise manually. To clean
in Unit 5.
crockery and glassware, you could use mild detergent
and sanitiser, or wash in the dishwasher using
Procedures for cleaning and sanitising dishwasher detergent.
kitchen equipment
It is important to be aware of the correct procedures Types of cleaning equipment
kitchen for cleaning and sanitising kitchen equipment for a The range of cleaning equipment available to hospitality
equipment number of reasons. Firstly, for health and safety reasons, businesses is extensive. Each piece of equipment plays
– portable and
fixed tools and staff need to be aware of the correct cleaning processes A SPECIlC ROLE IN THE CLEANING AND MAINTENANCE OF
machinery, such required for different equipment (i.e. the types of cleaning commercial kitchens. The most commonly used equipment
as ovens, that agents needed, how regularly the equipment requires includes:
can be used
cleaning, safety guidelines for cleaning). Secondly, staff s Dishwashers – mechanical devices for cleaning dishes
for cooking or
preparing food need to be trained how to clean equipment according and eating utensils. Large heavy-duty dishwashers are
to guidelines set out by the manufacturer. Hospitality available for use in commercial establishments (e.g.
sanitise – to equipment is often very expensive and incorrect cleaning hotels, restaurants) where a large number of dishes
reduce or
eliminate harmful procedures can damage or destroy equipment. must be cleaned. Commercial machines can wash
microorganisms It is important to understand the differences between a rack of dishes in just a few minutes. Commercial
such as cleaning and sanitising. To clean involves scraping, rinsing, dishwashers are large-scale pieces of equipment that
salmonella and
listeria; to sterilise washing and rinsing again to removes all traces of soap. vary in size depending on the size of the kitchen
To sanitise involves sterilising an area using anti-bacterial premises. The cleaning of the dishwasher should
spray/wipes or sanitising product after cleaning. Sanitisers take place daily to ensure they have been cleaned
are available from chemical suppliers. Bleach is the basis AND SANITISED FOLLOWING MANUFACTURERS INSTRUCTIONS
of most sanitising products. Heat is also a sanitiser when Dishwashers should be dismantled for periodic
water or oven temperatures exceed 75°C. cleaning and maintenance.

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&)'52%å
$ISHWASHERSåSHOULDåBEå
DISMANTLEDåFORåPERIODICå
CLEANINGåANDåMAINTENANCE

s Pressurised steam and water cleaners – Steam for faster rinsing. They also include a drain to remove
and water cleaners use the high-pressure force of the used water. There are many different types of sinks,
water or steam for removal of grease and dirt from each with different purposes. For example, a waste
equipment. They can be used to clean a wide range sink is used for the cleaning of mops. The waste sink
of equipment, often without the need for cleaning has an area for the removal of dirty water and the
agents and chemicals. mop can be cleaned and sanitised ready for use again.
s Mops – Mops have a head (made of cotton or s Garbage receptacles – Garbage receptacles
SYNTHETIC lBRES MOUNTED ON A HANDLE MADE OF are containers of various sizes that are used for
wood or plastic) and are used for cleaning floors and unwanted materials.
mopping up spills. Certain types of mops are also used s Storage areas – Storage areas are locations where
to dust large surfaces such as hardwood floors. goods/products/equipment are stored for safekeeping.
s Brooms and brushes – Brooms and brushes are
cleaning toolS CONSISTING OF STIFF lBRES ATTACHED TO A
handle. Brooms are commonly used to sweep up dry
ªªªªªª VXi^k^in.#'
materials before mopping. Brushes are generally used
for scrubbing in wet areas. Rª@ªBK@RR ªCDRHFMª@ªBKD@MHMFªRBGDCTKDªENQªXNTQªRBGNNKªJHSBGDM ªª
s Cleaning cloths – Cleaning cloths can be used for ,@JDª@ªKHRSªNEªC@HKX ªVDDJKXª@MCªLNMSGKXªS@RJRªSG@Sª@QDªMDBDRR@QXªª
a range of cleaning tasks. They can be used wet or ENQª@ªGXFHDMHB@KKXªBKD@MªJHSBGDM
dry. Today, there are a number of different types of Hª KKNB@SDªSGDRDªS@RJRªSNªD@BGªLDLADQªNEªXNTQªBK@RR
cleaning cloths available, some of which provide a Hª %NKKNVªSGDªBKD@MHMFªRBGDCTKDªENQªNMDªLNMSG
non-toxic and chemical-free cleaning solution.
Hª $U@KT@SDªSGDªOQNBDRRª@MCªSGDMªQDCDRHFMª@MNSGDQªRBGDCTKDª@MCª
s Buckets and pans – Buckets and pans are vessels
BNMSHMTDªSGDªR@LDªOQNBDRRªENQª@ªRDLDRSDQ
used to hold water or cleaning fluid for use in
the cleaning process. Some buckets are designed
exclusively for use with mops. These buckets have a
foot-operated roller system for wringing out excess Attention
water from mops during cleaning. When using cleaning equipment:
s Sinks – Sinks are bowl-shaped lXTURes that are used s USE CORRECT BENDING AND LIFTING TECHNIQUES
for washing hands or small objects such as food and s ONLY CARRY EQUIPMENT FOLLOWING CORRECT WEIGHT GUIDELINES
dishes. Sinks generally have taps that supply hot and s ALWAYS FOLLOW MANUFACTURERS INSTRUCTIONS
cold water and may include a spray feature to be used

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Storage of equipment 9.2 Clean and sanitise

Kitchen equipment is a valuable resource to any business
and should be stored in a secure, stable and (when
premises
necessary) climatically controlled area to ensure it is kept The cleaning and sanitising of kitchen premises is as
safe and in good working order. The store needs to be set important as personal hygiene and food handling. It
up according to OHS guidelines and offer ease of access is therefore, important to have a knowledge of the
cleaning to workers retrieving and storing equipment. Equipment necessary workplace/organisation cleaning schedules.
schedules – a These schedules outline all of the cleaning tasks that need
periodic table of should never block doorways or be left with cords
cleaning tasks; exposed, as these create tripping risks. to be carried out and how often these tasks need to be
how often they Equipment, whether large or small, needs to be completed. Tasks may need to be completed daily, weekly
should be done; or monthly. A spring cleaning event may also be required
returned to its correct storage area when not in use. This
the times they
will enable other employees to access equipment when for different sectors of the premises or kitchen.
should be done;
and who is required. In larger businesses, timing and scheduling The times at which each task needs to be completed
responsible for will depend on staff availability and the working
of the equipment is taken into account to ensure the
completing them
equipment is available for use when needed. requirements of the kitchen. Cleaning staff need to
Safe storage of chemicals and hazardous substances follow time schedules closely to ensure that all tasks
requires special attention to detail. This includes: are completed prior to active kitchen duties. Large scale
s STORAGE IN A SEPARATE WELL LIT AND VENTILATED STOREROOM cleaning of equipment needs to be scheduled so as not to
s ALWAYS USING SEALED LABELLED CONTAINERS WITH DIRECTIONS clash with busy food preparation times.
FOR USE AS WELL AS lRST AID DIRECTIONS
s NEVER STORING CHEMICALS IN OLD FOODDRINK CONTAINERS The importance of logical and time
s ALWAYS FOLLOWING MANUFACTURERS INSTRUCTION efficient workflow
on containers The scheduling of cleaning the workplace/organisation is a
s STORAGE IN ACCORDANCE WITH MATERIAL SAFETY DATA large task. Once workflows are developed, they should be
sheet (MSDS) adhered to. The schedule and checklist for cleaning needs
s NEVER MIXING CHEMICALS to be logical. All areas of the workplace have a range
of surfaces and equipment for cleaning and sanitising.
These areas include walls, floors, shelving, benches and
working surfaces.

&)'52%å
#LEANINGåANDåSANITISINGå
OFåKITCHENåPREMISESå
ISåIMPORTANT

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 ¬ 5.)4¬¬#,%!.¬!.$¬-!).4!).¬+)4#(%.¬02%-)3%3¬ 

The larger tasks that take longer to clean include

ovens, stoves, cooking equipment and appliances. Large ªªªªªª VXi^k^in.#)
scale equipment in the food preparation areas that need
regular cleaning include fridges, freezers and cool rooms. 2DKDBSª@ªBKD@MHMFªOQNCTBSª@MCªHCDMSHEXªSGDªL@HMªHMFQDCHDMSRª
This equipment needs attention to detail on a rotational HMªSGDªOQNCTBS ª1DRD@QBGªSGDªBNLONMDMSRªEQNLªSGDª
basis ensuring they meet high hygienic standards. HMFQDCHDMSRªKHRSDCªNMªSGDªRHCDªNEªSGDªBNMS@HMDQ ª2DDJªNTSª@Mª
Extraction fans, storerooms and cupboards also need @KSDQM@SHUDªDMUHQNMLDMS@KKXªEQHDMCKXªOQNCTBSª@MCªHCDMSHEXªSGDª
maintenance and cleaning on a regular basis. L@HMªHMFQDCHDMSRªHMªSGDªOQNCTBS
Cleaning of kitchen areas can be an onerous task, but Hª 1DRD@QBGªSGDªBNLONMDMSRªEQNLªSGDªHMFQDCHDMSRªKHRSªNMªSGDª
IF A LOGICAL SEQUENCE AND A TIME EFlCIENT WORKmOW ARE RHCDªNEªSGDªBNMS@HMDQ ª
followed, the tasks can be manageable.
Hª 6QHSDªNTSª@MªDU@KT@SHNMªNEªXNTQªjMCHMFR
Hª 2S@SDªSGDª@CU@MS@FDRª@MCªCHR@CU@MS@FDRªNEªANSGªOQNCTBSR
)N ORDER TO INCREASE EFlCIENCY AND REDUCE WORKLOADS
most hospitality practices adopt a “clean as you go”
philosophy. As the name suggests, this philosophy
Pest control procedures
requires staff to clean up small spills at the time
Rats, mice, cockroaches, flies, beetles and weevils are the most
they happen – reducing the need for larger clean
common pests found in hospitality industry environments.
ups later!
These pests carry bacteria on their bodies and in their
droppings that presents a major problem if found within a food
preparation area.
ªªªªªª VXi^k^in.#( To control pests:
s IMPLEMENT A CLEANING ROSTER
#DRBQHADªHMªCDS@HKªSGDªBKD@MHMFªRBGDCTKDªENQª s WIPE SPILLS IMMEDIATELY
SGDªJHSBGDMªSG@SªXNTªVNQJDCªHMªCTQHMFªXNTQª s REPAIR CRACKED CHIPPED OR BROKEN BENCH TOPS mOOR AND
JHSBGDMªOK@BDLDMSªlªHMªO@QSHBTK@Q ªCDRBQHADªSGDª wall tiles to prevent pest entry
BKD@MHMFªNEªK@QFD RB@KDª@MCªRL@KK RB@KDªOHDBDRª s ROUTINELY EMPLOY PROFESSIONAL PEST CONTROLLERS
NEªDPTHOLDMS s REPORT SIGNS OF PESTS TO SUPERVISORS
s DISPOSE OF ANY FOOD OR PACKAGING THAT HAS BEEN
contaminated by any pest or pest control chemical.
Do not:
Environmentally responsible products for
and practices in kitchen cleaning s LEAVE FOOD OUT OVERNIGHT
s LEAVE FOOD UNPROTECTED
The public is aware of the effects of chemicals on the
s LEAVE SCREEN DOORS AND OTHER ENTRANCES TO THE OUTSIDE OPEN
environment and the need to be more environmentally
FRIENDLY 4HEREFORE IT IS EVERYONES RESPONSIBILITY TO
do his or her part in protecting the environment. Policies and procedures for dealing with
One method of achieving this is through responsible
chemical spills
purchases of products for cleaning and sanitising.
When using hazardous chemicals, it is necessary to have a
Purchasing environmentally friendly products,
response strategy in place in case of chemical accidents. chemical
recycling of wastes, reduction of food waste and
The amount of chemical spilled and the degree to which it is accidents
reduction of equipment usage all assist in protecting – accidental
hazardous, will determine the appropriate response. Chemical spills,
the environment.
spills can be divided into two categories, minor and major spills. explosions, fires,
)N ORDER TO DEAL WITH DIFlCULT OR UNUSUAL STAINS OR
A minor chemical spill is when: or other harmful
soiling, it may be necessary to use problem-solving incidents
s ,ESS THAN ONE LITRE OF CHEMICAL IS SPILLED involving
skills. In order to reduce the impact of harsh chemicals
s 4HE CHEMICAL SPILL HAS A LOW TO MODERATE HAZARD chemical
on the environment it may be necessary to use
s .O ONE IS EXPOSED TO THE CHEMICAL substances
alternative cleaning products. If you are unsure about that are toxic
A major chemical spill is when:
the best cleaning products or chemicals to use on or hazardous
s ! CHEMICAL IS mAMMABLE REACTIVE OR HIGHLY TOXIC materials
DIFlCULT OR UNUSUAL STAINS YOU MAY NEED TO CONSULT
s 3OMEONE IS EXPOSED TO THE CHEMICAL
your supervisor.
s 4HE SPILL IS GREATER THAN ONE LITRE
s 4OO MUCH OF A CHEMICAL HAS BEEN SPILLED FOR IT TO BE
disposed of without employing professionals.

ISBN: 9780521779906 © Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh & Maria Diakanastasis 2009 Cambridge University Press
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&)'52%å
)TåISåNECESSARYåTOåHAVEå
AåRESPONSEåSTRATEGYåINå
PLACEåINåCASEåOFåCHEMICALå
ACCIDENTS

What to do after a minor chemical spill Reports of all incidents need to be made to appropriate
1 Protect yourself and alert others – Avoid direct authorities (emergency services and WorkCover NSW) as
contact with the spilled material; wear PPE during well as colleagues and supervisors.
clean up; treat all chemicals as if they are hazardous
Procedures to deal with food and food
materials. preparation areas exposed to chemicals
2 Contain the spill – Cordon off the spill area; use a
Any food exposed or within the vicinity of chemicals
chemical spill sign to alert people to the spill; do not
may be contaminated. This food should be destroyed
walk through, or allow others to walk through, the
immediately. The treatment of the food preparation area,
spilled material.
surfaces and equipment within the food preparation area
3 Clean up the spill – Use MSDS to follow directions
require all staff to follow the rules according to enterprise
for the cleaning up of the chemical; dispose of the
procedures. These procedures will assist in avoiding any
chemical; contaminated gloves and absorbents should
risk to food.
be placed in the disposal bag for removal; properly
label the disposal bag to alert others.
4 Clean up – Wash your hand thoroughly, even if there
Basic first aid for injuries caused
is no visible contamination. through use of cleaning agents
and chemicals
What to do after a major chemical spill
There are a number of possible situations in which you,
1 Protect yourself and others – Shut off any sources
your colleagues or even customers may be exposed to
of ignition and stop the source of the spill, if you can
cleaning agents or chemicals in an unsafe way. Depending
do so without endangering yourself.
on the type of chemical and the type of exposure, there
2 Evacuate the immediate area – Close any doors
ARE SOME BASIC lRST AID RESPONSES THAT SHOULD BE FOLLOWED
behind you; use a chemical spill sign to alert people to
1 If a cleaning agent or chemical has been swallowed:
the spill.
s Take the container to the telephone, call the
3 Pull the fire alarm if building evacuation is
Poisons Information Centre on 13 11 26 and read
necessary – A chemical reaction creates potential for
the information on the label to the person who
A lRE
answers the phone.
4 Call the emergency number (000) – Be prepared to
s Do not try to make the patient vomit.
PROVIDE THE FOLLOWING INFORMATION YOUR NAME SPECIlC
2 If chemicals have come into direct contact with
location of the spill; name of the substances spilled;
the skin:
quantity spilled. Wait in a safe place for Emergency
s Remove contaminated clothing, taking care to
Services to arrive.
avoid contact with the chemical.
Always follow emergency policies and procedures in
s Flood the skin with cool running water.
the event of an emergency. These will vary from business
s Wash the affected area gently with soap and
to business depending on the type of chemicals used.
water and rinse well.

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s Contact a doctor if you are still concerned or if the

skin appears unnaturally discoloured or scarred.
3 If a chemical has been splashed in the eyes:
s Flood the eye with water from a cup, jug
or running tap. Continue for at least 10 to
15 minutes, holding the eyelids open.
s $ONT RUB THE EYE n THIS MAY CAUSE FURTHER DAMAGE
s $ONT PUT ANYTHING EXCEPT WATER OR CONTACT LENS
SALINE RINSE IN THE EYE AND DONT USE EYE DROPS
unless instructed to do so.
s If discomfort persists, call a doctor.
4 If the chemical or cleaning agent has been inhaled:
s Get the person to fresh air quickly, without placing &)'52%å

yourself at risk. 9OUåMAYåBEå

EXPOSEDåTOå
s Open doors and windows wide, if it is safe to do
CLEANINGåAGENTSå
so, and again seek medical help if necessary. ORåCHEMICALSåINåANå
s If symptoms such as headaches, nose or throat UNSAFEåWAY
irritation, dizziness, or drowsiness persist, seek
medical attention.
s Review the MSDS to determine what health effects
are expected, including delayed effects.
&OR MORE INFORMATION RELATING TO lRST AID PROCEDURES
REFER TO PAGES n IN 5NIT  OR 5NIT  n !PPLY lRST
aid (HLTFA301B) – on the Cambridge Hospitality Teacher
CD-ROM.

9.3 Handle waste and linen

Policies and procedures for waste
disposal/dealing with dirty linen
&)'52%å
All food preparation waste needs to be disposed of safely. %NSUREåTHATå
It is essential to be correctly dressed when handling CLEANING åSORTINGå
waste and soiled linen, as there are many possible health ANDåSTORINGåOFå
LINENåISåSAFEåANDå
hazards. These include broken glass, opened cans and
HYGIENIC
needles which can cause cuts, wounds and infection.
The types of waste will be different depending on the
organisation in which you are working. Regardless of
this, you will commonly be required to dispose of waste Working with clean linen is similar to working with linen – articles or
in waste bins, waste disposal units, recycling units food, in that there are workplace policies and procedures garments made
from linen or a
and compactors. Waste disposal should follow OHS to adhere to. These policies are in place to ensure that similar cloth, such
requirements and be hygienic and safe. cleaning, sorting and storing of linen is safe and hygienic. as cotton, e.g.
Dirty linen can contain bacteria, blood and The schedules for cleaning are set out by napkins, sheets
and tablecloths
other contaminants. Therefore, it is important for all housekeeping staff or external laundry contractors. Once
employees linen. cleaned and dried, linen is sorted into baskets and placed waste disposal
Linen includes napkins, tablecloths, serving cloths, on shelves for storage and use. These storage rooms – the removal
tea towels, clothing and cleaning cloths. Linen is widely should be kept highly organised at all times and be given and dumping
of unwanted
used in all areas of the hospitality industry. It is necessary the same routine cleaning as any food storage area. material in
to treat linen with caution as it may be contaminated and Linen stores need to be well maintained and stocked accordance with
cause infections. If affected, the linen should be wrapped TO ENSURE THAT SUFlCIENT LINEN PRODUCTS ARE AVAILABLE WHEN environmental
requirements
in plastic and placed in a hazardous waste receptacle. If needed, e.g. front of house need to be sure that extra and government
unaffected, it is placed in a linen bag before it is removed table cloths and serviettes are available for all guests in legislation
from the premises. case of accidental spills.

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Unit summary

!TåTHEåCOMPLETIONåOFåTHISåUNIT åSTUDENTSåWILLåHAVEå så !åRANGEåOFåMETHODSåANDåPROCEDURESåFORå

DISCUSSED åRESEARCHEDåANDåANALYSED SANITISINGåANDåDISINFECTINGåEQUIPMENTå
så #LEANING åSANITISINGåANDåSTORINGåEQUIPMENT ANDåSURFACES
så 4HEåIMPORTANCEåOFåCLEANINGåSERVICESåTOåFOODå så 4HEåIMPORTANCEåOFåLOGICALåANDåTIMEå
SAFETYåANDåHYGIENEåANDåTHEåOVERALLåQUALITYå EFlCIENTåWORKmOWå
OFåSERVICEåPROVIDEDåBYåTHEåWORKPLACE så 7ORKPLACEORGANISATIONåPOLICYåANDåPROCEDURESå
ORGANISATION FORåDEALINGåWITHåCHEMICALåSPILLS
så /CCUPATIONALåHEALTHåANDåSAFETYå/(3 å så "ASICålRSTåAIDåFORåPOTENTIALåINJURYåCAUSEDåTHROUGHå
GUIDELINESåANDåREGULATIONSåRELATINGåTOåCLEANINGå USEåOFåCLEANINGåAGENTSåANDåCHEMICALS
AGENTS åCHEMICALSåANDåEQUIPMENT så #ORRECTåHANDLINGåOFåWASTEåANDåLINEN
så "ASICålRSTåAIDåFORåPOTENTIALåINJURYåCAUSEDå så 0OLICYåANDåPROCEDURESåFORåSORTINGåLINEN
THROUGHåUSEåOFåCLEANINGåAGENTSåANDåCHEMICALS

Unit summary questions

å 7HATåISåTHEåDIFFERENCEåBETWEENå@CAUSTICåANDå@CORROSIVEå å 7HATåAREåTHEåTIMEåMANAGEMENTåISSUESåTOåCONSIDERåWHENå
CLEANINGåAGENTSå CLEANINGåDRYåSTORAGEåAREASå
å 7HYåAREåTIMEåSCHEDULESåIMPORTANTåWHENåORGANISINGå å ,ISTålVEåRULESåFORåTHEåSAFEåUSEåANDåSTORAGEåOFåCHEMICALSå
CLEANINGåINåFOODåPREPARATIONåAREAS ANDåHAZARDOUSåSUBSTANCES
å ,ISTålVEåRECOMMENDATIONSåFORåTHEåSTORAGEåANDåSECURITYåOFå å (OWåWOULDåYOUåDEALåWITHåAåSPILLAGEåINåTHEåCOOLROOM
CHEMICALSåANDåCLEANINGåAGENTSå å 7HATåAREåTHEåRISKåFACTORSåTHATåMUSTåBEåCONSIDEREDå
å !åCOLLEAGUEåACCIDENTALLYåSPLASHESåLIQUIDåDETERGENTåINåHISå WHENåCOMPLETINGåSCHEDULEDåCLEANINGåDUTIESåINåAå
EYEå7HATåSHOULDåYOUåDO COMMERCIALåKITCHEN
å ,ISTålVEåHEALTHåANDåSAFETYåPROCEDURESåRELEVANTåTOåCLEANING
å (OWåWOULDåYOUåCLEANåANDåSANITISEåAåSTAINLESSåSTEELå
WORKåBENCH

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Multiple-choice questions
å 00%åSTANDSåFOR å )FåAåCHEMICALåORåCLEANINGåAGENTåHASåBEENåINHALED
Aå 0ERSONALå0ARTYå%QUIPMENT Aå GETåTHEåPERSONåTOåFRESHåAIRåQUICKLY åWITHOUTåPLACINGå
Bå 0ERSONALå0ARTICIPATIONå%VENT YOURSELFåATåRISK
Cå 0EOPLESå0ERSONALå%QUIPMENT Bå OPENåDOORSåANDåWINDOWSåWIDE åIFåITåISåSAFEåTOåDOåSO å
ANDåAGAINåSEEKåMEDICALåHELPåIFåNECESSARY
Då 0ERSONALå0ROTECTIVEå%QUIPMENT
Cå IFåSYMPTOMS åSUCHåASåHEADACHES åNOSEåORåTHROATå
å 00%åISåREQUIREDåFOR
IRRITATION åDIZZINESS åORåDROWSINESSåPERSIST åSEEKå
Aå THEåPREVENTIONåOFåRESPIRATORY åVOCALåANDåFOOTåINJURIES
MEDICALåATTENTION
Bå THEåPREVENTIONåOFåHEARING åHEARTBURNåANDåFEETåINJURIES
Då ALLåOFåTHEåABOVE
Cå THEåPREVENTIONåOFåRISKåOFåINJURYåORåILLNESS
å 4HEåTERMå@LINENåINCLUDESåITEMSåSUCHåAS
Då THEåPREVENTIONåOFåEYE åHEADåANDåHANDåINJURIES
Aå TEAåTOWELS åTABLECLOTHSåANDåSERVIETTES
å #OMMONåVERMINåENCOUNTEREDåINåHOSPITALITYåINDUSTRYå
Bå GARBAGEåBAGS åSERVIETTESåANDåBATHåTOWELS
WORKPLACESåINCLUDE
Cå TEAåTOWELS åBATHåTOWELSåANDåPAPERåTOWELS
Aå BIRDS åBATSåANDåRATS
Då SERVIETTES åPAPERåTOWELSåANDåSHEETS
Bå MICE åmIESåANDåCOCKROACHES
å @#LEANåASåYOUåGOåISåTHEåRESPONSIBILITYåOF
Cå CATERPILLARS åRATSåANDåCATS
Aå THEåEMPLOYER
Då CRICKETS åBATSåANDåANTS
Bå THEåEMPLOYEE
å 7HENåTREATINGåAåCHEMICALåSPLASHåYOUåSHOULD
Cå THEåCLEANINGåSTAFF
Aå WASHåTHEåAFFECTEDåAREAåWITHåCOLDåWATERåANDåTHENåLEAVE
Då ALLåSTAFF
Bå RUNåTHEåAFFECTEDåAREAåUNDERåCOLDåWATERåFORååMINUTES
Cå RUNåTHEåAFFECTEDåAREAåUNDERåCOLDåWATERåFORålVEåMINUTES
!NSWERSåCANåBEåFOUNDåONåPAGEå
Då WASHåTHEåAFFECTEDåAREAåINåWARMåSOAPYåWATER
å 4HEå-3$3åSHOULDåBEåLOCATED
Aå INåTHEålRSTåAIDåKIT
Bå STOREDåINåAåLOCKEDåCUPBOARD
Cå WITHåTHEåSUPERVISORå
Då INåAåPROMINENTåLOCATIONåINåTHEåWORKPLACE
å #HEMICALSåANDåHAZARDOUSåSUBSTANCESåSHOULDåBEåSTORED
Aå INåAåDARK åDAMPåROOM
Bå INåAåLIGHTåANDåWELLåVENTILATEDåROOM
Cå INåTHEåFOODåSTORE
Då ONåANåOPENåSHELF
å )TåISåIMPORTANTåTOåREADåMANUFACTURERSåINSTRUCTIONS
Aå TOåHAVEåKNOWLEDGEåOFåTHEåBRAND
Bå TOåKNOWåTHEåAMOUNTåOFåLIQUIDåINåTHEåCONTAINER
Cå TOåENSUREåACCURATEåSTORAGEåANDåUSAGEåOFåTHEåPRODUCT
Då TOåBEåABLEåTOåHAVEåKNOWLEDGEåOFåWHEREåTOåBUYåPRODUCTS

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