Module 1
Cleaning
Outcomes
• Explain the cleaning materials used to clean cutlery and crockery
• Explain how cutlery and crockery is prepared for cleaning
• Describe the cleaning of cutlery and crockery
• Explain how crockery should be stacked safely
• Explain the process of racking dishes
• Describe the procedure for dealing with damaged crockery
• The reasons for using the correct equipment to polish cutlery are explained.
• The importance of stacking crockery safely and carefully and the procedure for dealing with
damaged crockery are explained.
• Discuss the drying, polishing and storing procedure for cutlery
• Describe the preparation of cutlery and crockery for cleaning
• Describe the process of washing cutlery and crockery in a dishwasher
• Describe the process of washing cutlery and crockery by hand
• Explain the correct disposal of waste water after cleaning
• List the problems associated with cleaning of crockery and cutlery with possible solutions
• Explain the importance of cleaning
• Discuss waste disposal
• Explain the importance in terms of the impact on the hygiene of handling and
disposing of waste
• Describe how refuse and waste food are correctly disposed of and containers are
cleaned
• Explain the importance of identifying, selecting and using the correct cleaning
materials for different types of surfaces and equipment
• Describe how surfaces are cleaned with the correct cleaning equipment and
materials
• Discuss how areas are cleaned with the correct cleaning equipment and materials
• Explain how cleaning equipment are cleaned and stored
• Explain the reasons for turning off equipment before dismantling and cleaning as
well as the impact on safety
Outcome •
•
Describe how food production equipment is switched off, correctly dismantled,
cleaned and re-assembled.
Explain the reasons for descaling the elements in a bain-marie
s
• Explain the reasons for cleaning and sanitizing cutting boards after use and the
impact on food hygiene if not doing so
• Discuss the appropriate cleaning equipment and materials that are used for
cleaning utensils
• Describe the problems associated with the cleaning of food production areas and
equipment and how they are solved
• Describe ways of cleaning a blocked drain when it is impossible to find an available
plumber after hours/public holidays
• Describe ways of cleaning ovens where the chemicals normally used are
unavailable.
• Provide alternatives for ensuring that wooden cutting boards are hygienically clean
and safe to use when plastic ones are unavailable.
• Explain the cleaning materials used to clean cutlery and crockery
• Explain how cutlery and crockery is prepared for cleaning
• Describe the cleaning of cutlery and crockery
Outcomes
Describe the
Explain what
Explain the reasons Describe methods of different types of
potential hazards
for implementing a minimizing potential inspections that
may be experienced
cleaning programme hazards need to be
in the workplace
conducted
Explain how the Explain how one
List the
Explain how to cleaning programme would adapt the
documentation
conduct the various should be cleaning programme
required to record
inspections communicated to when resources
the inspections on
staff change
Explain how a
Discuss the Describe action to
cleaning programme
resources required be taken to rectify
would be adapted if
to make operations unsatisfactory work
the environment was
run smoothly performance
a 24-hour operation
The IMPORTANCE of
cleaning
• “Clean” is defined as FREE OF DIRT
OR IMPURITY (CONTAMINATION)
1. To comply with the Law
Why do we 2. To remove any food debris that can
cause bacterial growth and
Clean??? therefore food poisoning
3. Remove food that might attract
4. To allow disinfectants to work
5. Prevent food contamination
Good Hygiene
Practices
• Use clean utensils (sanitising bucket)
• Pick up knives and forks by their hands
• Pick up glasses by the stems
• Pick up plates by their edges
This will avoid the spread of bacteria on your
hands
• Dispose of chipped cutlery and crockery
• Cover food
• Keep food within safe temperature zones
• Keep pests and live animals out of the
kitchen
• Do not reuse any disposable items
Examples of Cleaning
Agents
Detergent Disinfectant Sterilizer
Dissolves Will kill majority Combines effect
grease and of bacteria and of a detergent
fat but does reduce and disinfectant
NOT kill bacteria to a
bacteria safe level but Antiseptic
Deodorants does NOT
Will kill or control
Chemicals dissolve fat the growth of
that hide bad bacteria on the
smells body
Different types of
cleaning products and
cleaning equipment used
in the kitchen
• Mops
• Sponge cloths
• Cloths
• Polishers
• Buckets
• Vacuum cleaners
3.2 When cleaning the
‘clean as you go’ policy
should always be
followed
3.3 Six stages of cleaning
1 2 3 4 5 6
Pre clean: Main clean: Rinse: remove Disinfect: with Final Rinse: Dry: Air dry or
remove all remove grease detergent and appropriate with potable use disposable
debris and loose and waste using leave clean chemical spray water to remove towels to avoid
dirt (eg sweep detergent and all traces of the chance of
floors, wipe appropriate disinfectant contamination
work surfaces) cleaning by reusable
materials with towels
hot water
Washing dishes
in a double sink
1. Pre clean
2. Main clean using
detergent
3. Second sink to
disinfect using
chemicals or water at
the correct tempresure
State the key features of cleaning
schedules
A cleaning schedule will help
staff to be aware of how
frequently different items
Safety
Who
must be cleaned and whose
measures
responsibility it is to perform
these tasks and check they
How What have been done. A useful
method is to name and area
to be cleaned (eg fridge or
When Where
freezer) after a day of the
week, which will be the day
Why
See Handout
that item is always thoroughly
cleaned
List different • Dismantle component parts before cleaning
cleaning • Wash
• Rinse
methods • Dry
used for • Reassemble components parts after cleaning
tools and • Have clear cleaning procedures
equipment • Correct usage of personal protective
equipment (PPE)
• Correct usage of chemicals
• Follow manufacturer’s guidelines
Examples of tools and equipment: Knives, Small
utensils, medium and large scale equipment
Describe the safety requirements for
handling and storing chemicals
• Follow the law Controls of
substances hazardous to
health (COSHH).
• Store away from foods
• Storage in original containers
• Labeling
• Do not decant into any other
container
• Store on labelled shelves and
not on the floor
• Rotate the stock so no expired
stock is used
• Incorrect chemical use
can cause damage to
How can equipment
we prevent • Store in original
potential containers to not cause
hazards confusion
relating to • Ensure you have diluted
chemicals them correctly
in the • Staff TRAINING!!!
kitchen? • Follow manufacturers
instructions
• Wear your PPE
List the features of
equipment and surfaces
suitable for use in food
handling areas
• Smooth
• Non porous
• Inert (not chemically
reactive)
• Easy to clean
• Non toxic
• No crevasses
• Resistant to corrosion
Describe the ways in which waste should
be stored and disposed of
What do we consider waste?
Unfit food (unfit for consumption)
Non-food refuse
Recycling
*Waste should be disposed of as far away from the kitchen as
possible
*Bins must be removed from the kitchen as soon as they are full
*Bins must be on a metal rack and not on the floor
*Use different bins for specific use (Glass, food)
*No containers that still contain chemicals must be disposed of
*Any broken glass should be wrapped in newspaper before
being disposed of
Describe the importance of keeping
the waste storage area clean and tidy
Why is it important to keep the waste
storage area clean and tidy????
To prevent odours, pests and
bacterial growth
How would one
clean a waste bin?
• Line all garbage bins with plastic liners and
replace them as needed
• Clean garbage container regularly with hot
soapy water and disinfectant
• Cleaning equipment that is used to clean
bins should not be used to clean anything
else
• Provide lids for bins and make sure they are
closed at all times.
• Make sure bins are properly dry before
putting a clean liner in them