Element 2: Clean and maintain kitchen Frequency of cleaning may include: equipment and utensils After each use Identify the equipment and utensils that After each session may require cleaning in a kitchen premises Daily, weekly, fortnightly, monthly, three-monthly and half-yearly environment and the frequency of cleaning for each identified item Disassembling and reassembling equipment and items in line with cleaning requirements at each cleaning activity. Select appropriate cleaning utensils and chemicals Cleaning utensils and chemicals should include: Implement cleaning procedures in Brooms, mops, high pressure hoses, cleaning cloths, squeegees, buckets, brushes, floor accordance with enterprise and legislated scrubbers requirements Cleaning chemicals, including detergents, sanitisers, deodorants, de-greasers, Store and protect equipment and utensils disinfectants, drying agents that have been cleaned ready for future use Consideration of safe manual handling techniques when using cleaning equipment and cleaning items and chemicals, and when lifting, moving or cleaning heavy, hot, cold, wet, slippery, or otherwise dangerous clean where applicable, after cleaning has items. been completed Enterprise and legislated requirements will relate to: Follow emergency first aid procedures in Understanding and implementation of the food safety plan/program for the premises the event of a cleaning-related incident or accident Implementation of workplace cleaning rosters, schedules and cleaning sheets Element 3: Perform basic maintenance on Details of policies and procedures of the host enterprise kitchen equipment, utensils and premises Details of the statutory requirements of the legislation of the host country in regard to the Perform basic premises maintenance safety and hygiene of food premises, and environmental concerns relating to waste activities as necessary disposal especially of food waste, fats and oils and chemical agents. Perform basic maintenance activities on may relate to: Cleaning and sanitising needs that arise equipment and utensils as necessary Spills and dropped Report maintenance requirements that Immediate need for that are not scheduled for immediate cleaning cannot be satisfactorily addressed
Element 2: Clean and maintain kitchen equipment and utensils Identify the equipment and utensils that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified item Select appropriate cleaning utensils and chemicals Implement cleaning procedures in accordance with enterprise and legislated requirements Store and protect equipment and utensils that have been cleaned ready for future use cleaning items and chemicals, and clean where applicable, after cleaning has been completed Follow emergency first aid procedures in the event of a cleaning-related incident or accident Element 3: Perform basic maintenance on kitchen equipment, utensils and premises Perform basic premises maintenance activities as necessary Perform basic maintenance activities on equipment and utensils as necessary Report maintenance requirements that cannot be satisfactorily addressed Frequency of cleaning may include: After each use After each session Daily, weekly, fortnightly, monthly, three-monthly and half-yearly Disassembling and reassembling equipment and items in line with cleaning requirements at each cleaning activity. Cleaning utensils and chemicals should include: Brooms, mops, high pressure hoses, cleaning cloths, squeegees, buckets, brushes, floor scrubbers Cleaning chemicals, including detergents, sanitisers, deodorants, de-greasers, disinfectants, drying agents Consideration of safe manual handling techniques when using cleaning equipment and when lifting, moving or cleaning heavy, hot, cold, wet, slippery, or otherwise dangerous items. Enterprise and legislated requirements will relate to: Understanding and implementation of the food safety plan/program for the premises Implementation of workplace cleaning rosters, schedules and cleaning sheets Details of policies and procedures of the host enterprise Details of the statutory requirements of the legislation of the host country in regard to the safety and hygiene of food premises, and environmental concerns relating to waste disposal especially of food waste, fats and oils and chemical agents. Cleaning and sanitising needs that arise may relate to: Spills and dropped Immediate need for that are not scheduled for immediate cleaning
AM_Clean_&_maintain_kitchen_equip_&_utensils_FN_230114.docx