SITHKOP009_CAC Learner Guide

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 3 Table of Contents ABOUT THE TOURISM, TRAVEL AND HOSPITALITY TRAINING PACKAGE ... 4 USING THIS LEARNER RESOURCE ............................................................................ 6 ABOUT THIS UNIT OF COMPETENCY ...................................................................... 7 CHAPTER 1: CLEAN AND SANITISE KITCHEN EQUIPMENT .............................. 9 1.1 Select and Prepare Cleaning Agents, Chemicals and Personal Protective Equipment ........ 11 1.2 Clean and Sanitise Kitchen Equipment ............................................................................................... 21 1.3 Store Clean Equipment in Designated Places ................................................................................... 26 Key Points: Chapter 1 ........................................................................................................................................ 29 CHAPTER 2: CLEAN SERVICE-WARE AND UTENSILS .......................................... 30 2.1 Sort Service-Ware and Utensils and Load Them in the Dishwasher .......................................... 31 2.2 Handwash Items not Appropriate for Dishwasher .......................................................................... 36 2.3 Dispose of and Report Broken or Chipped Service-Ware .............................................................. 38 2.4 Ensure Sufficient Supply of Service-Ware During Service Period ............................................... 40 Key Points: Chapter 2 ........................................................................................................................................ 42 CHAPTER 3: CLEAN AND SANITISE KITCHEN PREMISES .................................. 43 3.1 Clean and Sanitise Kitchen Surfaces ..................................................................................................... 44 3.2 Clean Areas With Animal and Pest Waste and Report Infestation .............................................. 48 3.3 Follow Safety Procedures for Chemical Accidents ........................................................................... 50 3.4 Sort and Dispose of Kitchen Waste ....................................................................................................... 52 Key Points: Chapter 3 ........................................................................................................................................ 56 CHAPTER 4: WORK SAFELY WHILE REDUCING NEGATIVE ENVIRONMENTAL IMPACTS ..................................................................................................................... 57 4.1 Use Cleaning Agents, Chemicals, and Cleaning Equipment According to Instructions .... 58 4.2 Use Personal Protective Equipment and Safe Manual Handling Techniques While Cleaning 63 4.3 Conserve Energy, Water and Other Resources to Reduce Negative Environmental Impacts 68 4.4 Sort Organic Waste From Recyclables and Dispose of Them Accordingly ............................. 69 4.5 Dispose of Hazardous Substances Safely to Reduce Negative Environmental Impacts ..... 70 Key Points: Chapter 4 ........................................................................................................................................ 72 SUMMARY ........................................................................................................................ 73 REFERENCES .................................................................................................................. 74

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 6 Using this Learner Resource You can find the following icons within the learner resource: Further Reading Includes links to websites, articles, or other online reading materials to aid in your study. Multimedia Includes links to videos or audios you can watch or listen to about the topic discussed. Note: To access videos, hold the Ctrl key then click on the link. Notes Space for you to jot down important details or information learned from the chapter. Learning Checkpoint Asks you to answer the learning activities related to the chapter discussed. Links provided within this learner resource are in Blue Text . You can open this link through the following:  For Windows Users: Hold the Ctrl key then click on the link.  For Mac Users: Click directly on the link.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 9 Chapter 1: Clean and Sanitise Kitchen Equipment Cleanliness is a crucial part of any business in the hospitality industry. In the food and beverage sector, some laws and regulations set the standard when it comes to food preparation. The kitchen is the source of the food that you will serve to your customers. This place must be maintained well and kept clean at all times. A good cleaning regime will enable you to attain cleanliness and sanitation in the kitchen. Cleaning regimes refer to the systematic plans designed to improve and maintain the cleanliness of a place. It helps the organisation reduce the build-up of contaminants like dirt, grease and bacteria in the premises of their commercial kitchen. Hygiene is one of the most vital aspects of food preparation. Poor hygiene in the kitchen can lead to the spread of pathogens and pests. If you are not keen on your organisational hygiene practices, your customers might get sick from your food. Hygiene issues occur when harmful substances and germs such as bacteria are present on surfaces due to poor cleaning habits. Surfaces, food and equipment with harmful substances and germs are considered contaminated and can cause harm to persons when consumed with food. A dirty kitchen is a breeding ground for bacteria, germs, and pests. The presence of vermin in your kitchen is dangerous because it can lead to cross-contamination and food poisoning. Cross-contamination is the transfer of harmful bacteria and pathogens from one person, object, or place to another. Cross-contamination issues occur when harmful substances and germs from a contaminated surface, equipment or food come in contact with uncontaminated food. This is why the kitchen must be cleaned and sanitised multiple times throughout the day, following your cleaning regimes. A clean kitchen is easier to use and navigate. It can be difficult to prepare meals if your countertops are littered with dirty dishes and leftover food. A clean and organised kitchen can help you and your team become more efficient at your jobs.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 12 A cleaning schedule is usually presented on a table. Below is an example of a cleaning schedule: Item How often Method Products used Who Notes Bain- marie After every service period 1. Drain water and discard food left in trays. 2. Remove trays and grids. 3. Pre-rinse in warm water. 4. Wash in warm water in the sink with detergent and scrubber. Soak if needed. 5. Rinse with clean hot water. 6. Mix 5 mL of concentrated bleach into 10 L of warm water in the sink. Use gloves and goggles. 7. Soak trays and grids in bleach solution for 10 minutes. 8. Wet clean cloth in a bleach solution and wipe inside of the bain- marie. 9. Allow to air-dry. Scourer, detergent, bleach John D. Bleach, detergent, gloves and goggles in cupboard above sink. Double check instructions for using bleach on bottle. Based on Appendix 6: Cleaning and sanitising surfaces and utensils , used under CC BY 3.0 AU. © Food Standards Australia New Zealand This table provides you with the information you need to perform your task well. It tells you where to find the products and materials you need to use. It gives you step-by-step instructions on how to clean the bain- marie.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 15 When cleaning kitchen equipment and premises, you may be asked to use the following cleaning products:  Dishwashing liquid A dishwashing liquid is a type of detergent specifically used for washing service-ware and cookware. It also acts as a degreaser to help remove grease and oil from pots and pans. This removes small solid food particles, heavy grease and other liquids that are stuck on dishes, glassware and other utensils.  Floor cleaners As the name suggests, floor cleaners are used to clean kitchen floors. This cleaning agent cannot be used on other food contact surfaces as they are not food-grade. It is unsafe to use it on surfaces that get in contact with food.  Cleaning agents for specialised surfaces Specialised surfaces may include stainless steel, glass, and tile floor. Acid and alkali cleaners have specific purposes and use when it comes to cleaning work. Certain surfaces can be cleaned with acid cleaners, while other materials may corrode. It is essential to read and understand product instructions before starting your tasks. Refer to your organisational cleaning schedule to identify the correct cleaning agents needed to clean these specialised surfaces. Multimedia Watch the video below to further understand the difference between cleaning and sanitising. Cleaning and Sanitizing Dishwashing liquid Floor cleaners Cleaning agents for specialised surfaces

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 18 1.1.3 Information on Personal Protective Equipment Used in Cleaning Personal protective equipment (PPE) is worn to lessen the hazards that can cause serious injuries and illnesses while working. These injuries and illnesses can result from your contact with chemical, electrical, mechanical, and other workplace hazards. Commercial cleaning agents may pose harm to you when they are used incorrectly and if you are not wearing the right protective equipment. They can damage your eyes and irritate your skin. When cleaning kitchen equipment and surfaces, accidents may happen, and the PPE aims to protect you from these accidents. While working and cleaning in the kitchen, you should wear the prescribed PPE to protect yourself. Some examples of personal protective equipment that you should use while cleaning are the following:  Facemasks Facemasks provide your nose, mouth, and respiratory tract with a barrier to splashes and droplets. They also protect you from inhaling too many fumes from chemicals you may be using in cleaning. Below are some guidelines for properly wearing a facemask: Facemasks Gloves Eye protection Aprons Wash your hands before and after touching the mask. Touch only the bands when putting on or taking off your mask. Make sure that it fits properly, and it covers your nose, mouth and chin. Make sure that you can still breathe and talk comfortably through your mask. Immediately wash reusable masks after use. Discard and replace disposable masks when visibly soiled or damaged.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 21 1.2 Clean and Sanitise Kitchen Equipment Cleanliness is a must in places that deal with food. Australia has strict regulations about food safety which organisations must follow. There are consequences to non-compliance with these laws and regulations. A clean kitchen area alone will not be enough to avoid the possibility of causing illness to your customers. Your kitchen equipment must be cleaned and sanitised regularly as well. Equipment refers to the necessary items for a particular purpose. Kitchen equipment includes appliances, tools, and utensils. In this unit, you will learn about the portable and large equipment used in the kitchen. These items can be classified as frequently touched surfaces. These are things or places that are touched and used often by the same or different people. Using clean and sanitised kitchen equipment and tools will ensure that you can avoid potential cross- contamination and food poisoning. Never use the same tools and utensils for raw meat and ready-to-eat food unless they have been thoroughly cleaned, sanitised, and dried. 1.2.1 Cleaning and Sanitising Portable Kitchen Equipment and Tools Portable kitchen equipment refers to the small, hand-operated kitchen appliances that need electricity to perform their purpose. Portable kitchen tools, on the other hand, do not need a power attachment to function. These portable equipment and tools are used in preparing the food that will be served to your customers. You must maintain their cleanliness because they will most likely be having direct contact with your ingredients.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 22 Examples of portable kitchen equipment and tools are the following: Cleaning and sanitising of these items should be done within commercial time constraints. Time constraints refer to a project ’s or activity’s deadline s. Your cleaning and sanitising tasks will have their own allocated time. It is important to work within the given time frame to ensure that you are able to complete all your tasks during your shift. Spending too little or too much time on one task can affect the quality of your work. If you rush your cleaning tasks, the result might be subpar. Spending too much time on one task can affect your schedule. You might end up not finishing all your duties or working overtime. So, make sure to finish your cleaning and sanitising tasks within commercial time constraints to show your efficiency. In general, cleaning and sanitising are done as separate processes. Your kitchen equipment and tools should be thoroughly cleaned before they get sanitised. Sanitisers do not work well in the presence of food residue and detergents. Cleaning and sanitising can be done manually or by using dishwashers and other specialised equipment. This will depend on the size and number of items to be cleaned and sanitised. When cleaning equipment and tools by hand, you can make use of the double sink arrangement. This is a cleaning method that uses a double sink to clean and sanitise things. The first sink will contain hot water and detergent. You will also rinse the items in the same sink after washing. The second sink will act as a sanitiser bath. It can contain a mixture of sanitiser and warm or hot water at 77°C or higher. Since water can immediately lose its heat, ensure to always check the temperature and replace it as necessary. Carefully follow the manufacturer’s instructions on how to properly dilute the sanitiser for maximum efficiency. • Blenders • Cryovac machines • Handheld mixers • Slicing machine Portable kitchen equipment • Baking trays • Containers • Crockery and dishes • Frypans • Knives • Pots • Pans • Scales • Tea towels • Temperature probe and thermometer Portable kitchen tools

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 23 Cleaning Portable Kitchen Equipment When cleaning portable kitchen equipment, ensure that they are unplugged before starting the cleaning process. Follow the manufacturer’s instruction s in disassembling them to clean the equipment properly. Check if there are suggested or required cleaning agents for the equipment. Check if the parts are dishwasher-safe before loading them in the dishwasher. If there are parts that are not dishwasher- safe, clean and sanitise the equipment parts using the double sink arrangement method. Frequently used kitchen equipment should be cleaned and sanitised daily. For blenders, handheld mixers, and slicing machines, the parts that will touch the food directly must be cleaned and sanitised after every use. This is to avoid cross-contamination between food. Frequently touched surfaces such as knobs and buttons can be cleaned using the damp dust method. This means to wet a cloth with a cleaning agent and wring it out. This way, the cloth remains damp but does not drip water. Sanitiser sprays or wipes can do the work of sanitising kitchen equipment. Ensure to have different cloths for cleaning and sanitising. However, it is best to always refer to your organisational cleaning schedule to know exactly how often you have to clean portable kitchen equipment. It should also give you specific instructions on how to clean and sanitise them. When performing cleaning tasks, wear the appropriate PPE such as gloves, apron, goggles, and facemask. Gloves will protect your hands from sharp items, chemicals, and hot water.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 24 Cleaning Portable Kitchen Tools Most of the listed portable kitchen tools are dishwasher-safe. Most, if not all, commercial kitchens will have a dishwasher to clean and sanitise these items. For tools that are not dishwasher-safe, use the double sink arrangement to clean and sanitise them properly. This will be discussed further in Chapter 2. For the frequency of cleaning portable kitchen tools, refer to your organisational cleaning schedule. It should also tell you if the tool can be put in the dishwasher or not. Use the necessary PPE such as gloves, apron, facemask, and goggles. This is to ensure your safety when performing your cleaning duties. 1.2.2 Cleaning and Sanitising Large Kitchen Equipment As the name suggests, large kitchen equipment pertains to huge kitchen appliances that need electricity to perform their purpose. Large kitchen equipment includes the following: These are essential kitchen equipment as many of your products will rely on them. It is very important to read the manual that comes with the equipment to know how to operate them. More than that, the manual should teach you how to care for and maintain them properly. Use the prescribed cleaning agen ts based on the manufacturer’s instructions. Refer to your organisational cleaning schedule to know how to clean and sanitise each large equipment properly. Your cleaning schedule should tell you exactly how often the equipment should be cleaned and sanitised. It should also give you instructions on how to properly clean and sanitise it, including the cleaning agents and materials to be used. Ensure to use the appropriate PPE as needed as well. Below are some general cleaning processes for the following equipment:  Dishwashers A dishwasher’s work is to clean and sanitise service -ware and other tools for you. After every cycle and after removing the clean items, you must ensure to clean the filter box as well. This box will catch the food residue from the service-ware that you just washed. Clean this part to ensure that your dishwasher will not be clogged and will work properly.  Ovens and microwaves Clean and sanitise the frequently touched surfaces on ovens and microwaves daily. You can do this by damp-dusting these surfaces. Sanitisers should only be used on the outside surfaces. Dishwashers Ovens and microwaves Fridges and freezers Stovetops Deep fryers

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 25  Fridges and freezers Clean and sanitise the frequently touched surfaces on fridges and freezers daily. It is recommended to defrost, clean, and sanitise the insides of this equipment weekly or as necessary. The insides of fridges and freezers should be spot-checked daily and cleaned when necessary.  Stovetops Depending on the type of stove your organisation uses, the cleaning method may differ. Degreasers and detergents will generally work well on greasy surfaces. The best practice in ensuring stovetop cleanliness is to damp-dust spills immediately. Do not wait for them to dry and burn on your stovetop. Let it cool a bit, then start working. Use a brush and a warm, soapy water mixture to clean the removable grates. You can also add degreasers as necessary. Clean and sanitise the frequently touched surfaces on stovetops daily.  Deep fryers To clean a deep fryer, use the boil-out method for optimal performance. Cool and remove the oil from the deep fryer. Add water and the prescribed cleaning agent and boil it inside the fryer to remove the grease and any leftover food. Boil-outs are recommended to be done at least once a month. Nevertheless, clean and sanitise the frequently touched surfaces on your deep fryer daily.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 26 1.3 Store Clean Equipment in Designated Places A well-organised kitchen is easy to navigate, making it easier to work in. Proper storage of equipment and tools is a must. This will keep your equipment and tools in good condition. It will also make them easy to find when needed. Kitchen tools and equipment should be easily accessible to those who will use them. Knowing where to find things will save you and your colleagues time. Below are some of the best practices when it comes to storing kitchen tools and equipment:  Portable kitchen equipment such as blenders, cryovac machines, handheld mixers and slicing machines should be stored on the counter by default. Frequently used equipment is best stored where they are easily accessible. However, if an equipment is only needed and used weekly, it can be stored in cabinets and only brought out when necessary.  Cookware like pots and pans should be stored on shelves. Cookware that will be used multiple times a day can also be stored on top of the counter. Smaller and lighter cookware like pans can be hung from wall hooks. Pots and pans storage should be easy to access as these are frequently used equipment.  Hand tools like spatulas, spoons, and tongs can be stored in upright containers near the stove. Larger tools like cutting boards and baking trays are better stored vertically in a lower cabinet.  Kitchen towels, table napkins, and other similar accessories should be stored in separate drawers. Dust-prone items like placemats should also be stored in covered places.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 27  Knives must be stored in knife blocks or knife docking sets. Knives must be properly stored because they can cause accidents when left lying around.  Crockery should be stored in piles of 20 or 25 for easier counting. Avoid piling them too high to prevent them from toppling and breaking. These piles should be covered and stored at an accessible place.  Large kitchen equipment such as dishwashers, ovens, stovetops, fridges, and freezers should be positioned in the kitchen according to the existing standards. Your kitchen’s layout should be efficient in ensuring that you will be able to perform your work appropriately. Maintaining their cleanliness and sanitation is the key to making them last for years. Before putting your equipment and tools in their respective storage, ensure that they are clean and dry. Storing wet equipment can lead to the growth of bacteria and other microorganisms, which can lead to food poisoning. Aside from this, improper storage of equipment can lead to rusting. This will make your equipment perform badly. Frequent replacement of equipment will cost your organisation a lot. Improperly stored equipment and tools can cause trips and falls in the workplace, making them an occupational safety hazard.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 28 Notes

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 29 Key Points: Chapter 1  Follow your organisation's cleaning schedule to ensure that you are performing your duties correctly.  Use the appropriate cleaning agents for equipment and tools to ensure that they will be cleaned and sanitised.  Cleaning is the process of removing visible contamination such as food waste, dirt, and grease from a surface, usually using water and detergent.  Sanitising is the process that destroys these microorganisms. This process reduces the number of microorganisms present on a surface to a safe level.  Proper storage of equipment and tools is a must. This will keep your equipment and tools in good condition. Learning Checkpoint Now that you have finished this chapter, let’s do some learning exercises. Get your Learning Activity Booklet provided with this Learner Resource. Complete the learning activities for this chapter. For guidance and additional instructions with these activities, talk to your trainer/assessor.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 30 Chapter 2: Clean Service-Ware and Utensils When serving food to your customers, it must look presentable. In a food and beverage business, food presentation matters. This is why different service-ware are used when serving different types of food. This highlights the importance of having clean and sanitised service-ware and utensils. You must ensure that there are no leftovers or dried bits of food on the service-ware and utensils that you will use. You must also check and ensure that your service-ware is not broken or chipped. Service-ware refers to the containers, bowls, plates, trays, and other glassware used when serving food to customers. Utensils, in this context, refer to the cutlery that your customer uses when they eat. Cutlery includes spoons, forks and knives.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 31 2.1 Sort Service-Ware and Utensils and Load Them in the Dishwasher A dishwasher is a machine used to clean service-ware, cutlery, and cookware automatically. Organisations, especially larger ones, will have their commercial dishwashers. Smaller businesses may have domestic dishwashers. Cleaning and sanitising can both be done by a dishwasher. Commercial dishwashers should be able to use high temperatures (higher than 80°C) in their sanitation cycles. You can also monitor the surface temperature of utensils and equipment after their cycle in the dishwasher. The US Food Code requires that they must reach a final surface temperature of 71°C if hot water mechanical operations are used for sanitising. Commercial dishwashers have shorter wash cycles compared to domestic dishwashers. You can check it by doing the following: Domestic dishwashers are typically used in smaller food businesses. Only a small volume of dirty utensils needs cleaning here. Nevertheless, domestic dishwashers still consistently perform better than washing dishes by hand. Domestic dishwashers use lower rinse temperatures than commercial dishwashers. This makes the cycles longer to compensate for the lower temperature. The hottest and longest dishwasher program is recommended for this kind of dishwasher (hygienic wash, or equivalent heavy-duty or high-intensity setting). This is to ensure that your service-ware and utensils are still sanitised properly. You will be responsible for running the dishwasher. Therefore, you should know how the machine works, including information on how to effectively operate it. Manufacturer ’ s instructions on dishwashers should be followed, regardless of the type of dishwasher. Temperature-sensitive tape can be applied to items in the dishwasher. They change colour irreversibly once exposed to certain temperatures. A maximum-registering thermometer can be attached to items in the diswasher using tape or elastic bands. A laser thermometer can be directed at items as soon as the dishwasher is finished and opened.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 32 Some general best practices for using dishwashers are listed below:  Use the correct detergent or chemical in the dishwasher.  Scrape or rinse off excess food from utensils and service-ware before loading.  Load utensils and service-ware properly to ensure space for water to reach their surfaces.  Use effective temperature for both washing and sanitising cycles.  Visually check that utensils and service-ware are clean and dry once the dishwashing cycle is done.  Ensure that your hands are clean when unpacking items.  Clean the dishwasher regularly to avoid the build-up of food residues.  Have your dishwasher regularly undergo maintenance and service to ensure it is working properly. Multimedia Watch the instructional video below to understand how to operate a commercial dishwasher. Foodservice Equipment Training How to use the dishwasher 2017

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 33 2.1.1 Sorting Service-Ware and Utensils As much as you may want to use the dishwasher to clean everything, this is not advisable. There are different cookware and service-ware that may not be dishwasher-safe. Before loading anything in the dishwasher, you must first ask yourself , ‘Is this supposed to go in there?’ . An item is deemed dishwasher-safe by manufacturers if they have treated it to ensure that it will be able to withstand the high temperature and detergents in a cycle. Check first if the service- ware used in your organisation’s kitchen is dishwasher-safe. Glass, ceramics, and plastics can be safe to wash this way as long as they have been treated properly. Below are some of the things that can be loaded in a dishwasher:  Tableware (plates, bowls, saucers, cups, and glasses)  Spoons, forks, and knives (dinner, butter, and dessert knives)  Stainless steel pots and pans  Ceramic baking dishes  Baking trays  Plastics (with caution)  Stemware glasses such as wine and champagne glasses (with caution) Plates, saucers, and bowls belong on the bottom tray. Place these properly, and do not overload your dishwasher with crockery. Plate dishes should be facing inwards. This is to ensure that everything will be washed and sanitised properly. Cups and other glasses should be spaced accordingly. This will help in preventing items from bumping into each other. Cutlery should go in the cutlery box section. They can be positioned alternately facing up and down to prevent them from crowding and spooning. Pots and pans without non-stick coating are good to go in the dishwasher. Plastics can be put in the dishwasher; however, they should be placed on the upper tray where the temperature will be a bit lower. Extreme temperatures can cause plastic containers and utensils to discolour and lose their shape. Stemware glasses are those that are used to serve wine and champagne. Some dishwashers have specific sections for delicate stemware. A general tip for loading this item is to place it at an angle. This will ensure that it will be washed properly and the water will drip from it.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 34 Multimedia Watch Mark Baulderstone from Riedel Australia as he explains how to care for delicate stemware properly. How to wash wine glasses While dishwashers are more convenient, some things are better off not being washed in them. Below are some items that are not dishwasher-safe: Non-stick pots and pans Aluminium containers Copper and pewter cookware and service-ware Sharp knives Hand-painted ceramics Wood materials

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 35 Pots and pans with non-stick coating may lose their non-stick abilities due to the intense heat inside the dishwasher. Aluminium, copper, and other soft metal service-ware can get discoloured or dented as they go through the dishwashing cycle. Gold-coloured or hand-painted ceramics could break despite being dishwasher-safe. Colours may also fade because of the temperature. Knives, especially sharp and those made with high-quality materials, should not be placed in the dishwasher. The blade can become dull and corroded, and it is also a safety hazard to have sharp knives in the dishwasher. Those with wooden handles can also become loose over time because of the heat. Wooden items are better off washed by hand. Exposure to high temperatures combined with moisture can be damaging to wood. When loading things in the dishwasher, make sure that service-ware will be placed in their respective places. Multimedia Watch the video below to learn more about how to load your dishwasher. This will also give you more information on things that should not be put in the dishwasher and the reason why. How to Load your Dishwasher and What Never to Put in the Dishwasher

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 36 2.2 Handwash Items not Appropriate for Dishwasher Since not every service-ware, cookware, and utensil is safe to be washed in the dishwasher, you would have to wash some things by hand. Examples are non-stick pots and pans, aluminium containers, and others, as mentioned in the previous section. When washing these items by hand, ensure to use the right cleaning agent, which can be detergent or dishwashing liquid. Follow the manufacturer's instructions on how to use the substance correctly. Use the necessary PPE to protect yourself from the cleaning agents and the hot water. Wear a waterproof apron so that your clothes will not get wet. Put on your gloves to protect your hands from the hot water and sanitising chemicals. You may also wear goggles as eye protection from possible splashes of your detergent and sanitiser mixture. A double sink arrangement uses a double sink to wash dishes. It is recommended as an alternative to using the dishwasher to clean and sanitise items. To recap, the setup is as follows: Sink 1 must contain detergent and hot water. This is where you will wash and rinse the things that you will handwash. After washing everything in Sink 1, drain it, and proceed to rinse them in the same sink. After rinsing, submerge the items in Sink 2 to sanitise. Follow the manufacturer’s instructions on the required contact period of the product to be effective. Dilute the sanitiser according to the manufacturer’s instruction s to ensure its efficiency. Sink 1 (Detergent + Hot Water) Sink 2 Water at 77°C or higher OR Sanitiser + Warm Water

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 37 Food Standards Australia New Zealand (FSANZ) has a six-step general recommendation for cleaning and sanitising. This can be applied to handwashing service-ware and utensils. The steps are the following: Sourced from Appendix 6: Cleaning and sanitising surfaces and utensils , used under CC BY 3.0 AU. © Food Standards Australia New Zealand • Scrape or wipe food scraps and other matter off surfaces and rinse with water. 1. Pre-clean • Use hot water and detergent to remove grease and food residue. Soak if needed. 2. Wash • Rinse off detergent and any loosened residue. 3. Rinse • Use a sanitiser to destroy remaining microorganisms (refer to manufacturer's instructions). 4. Sanitise • Wash off the sanitiser if necessary (refer to manufacturer's instructions). 5. Final Rinse • Allow to drip-dry or use single-use towels. 6. Dry

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 38 2.3 Dispose of and Report Broken or Chipped Service-Ware Accidents can happen in the workplace. Sometimes these accidents can result in broken service-ware. Chipped or broken service-ware must not be used in food preparation. It is a safety hazard not just for the customers but also for food handlers. As a kitchenhand, you are also considered a food handler because you handle surfaces and equipment that will come into contact with food. Glass and porcelain crockery are the most prone to breakage. Broken service-ware are those that are no longer in one piece. Chipped service-ware has damages such as cracks or with a small piece broken off on the surface or the edge. You have to be careful when taking care of broken or chipped service-ware. Carelessness in this task can result in cutting yourself or contaminating food. Small pieces of broken service-ware can contaminate your customer’s food by getting mixed in the garnishes, other service-ware, and utensils. You are not supposed to pick up the broken pieces using your bare hands. There is the risk of getting small fragments embedded in your hands. Wear gloves to protect yourself when cleaning up. Use a specified dustpan and brush for broken service-ware. You can also use a vacuum cleaner to clear the smaller pieces after sweeping the area for the scattered pieces. Environmentally sound practices are those that do not damage or harm the environment. Broken service- ware should not be mixed with other waste and put into a random bin. Never put broken glass directly into the plastic-lined rubbish bin. It can tear the plastic lining and hurt the person who will take out the trash. Wrap the broken crockery in paper and label it pro perly with ‘broken glass/crockery’ . Place it in the appropriate bin depending on the type of material. Proper disposal of broken items prevents harm not only to you and your colleagues but also to the environment.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 39 When disposing of huge quantities of broken items, you may be required to place them in a special container. It is best to ask your supervisor or manager for instructions if you are unsure. You can also review and consult your organisational code of practice. Broken and damaged service-ware are considered losses to the business. Your organisation needs to know about them so that they will be replaced as soon as possible. This will also help in ensuring that there will be enough service-ware to serve your customers. When breakage becomes frequent, your organisation can look into the cause, and they can make changes to handling procedures to avoid it. Organisations can have specific rules when it comes to disposing of and reporting damaged service-ware. You may be asked to dispose of them immediately and make a report afterwards. Others may require you to file a report first before disposing of the material. When you break or damage service-ware, report it to your supervisor immediately. This also applies to when you find broken and damaged service-ware during your inventory. There can be different ways of reporting this to your supervisor or manager. Reporting procedures vary from one organisation to another. Chips, cracks, and breakages can be reported by doing the following:  Logging into a record book Some organisations may have a record book for damaged and broken service-ware. It helps the organisation keep track of incidents and inventory. If you accidentally broke something, you may be asked to fill out an incident report aside from logging it in the record book.  Informing your supervisor in-person Since you will be working under close supervision, you can easily inform your supervisor about things. For example, if you are doing routine inventory and find chipped crockery, you can simply approach and inform your supervisor about it. Take note that this would depend on your organisation’s practices . Whether you report it through oral or written means, you need to be clear in communicating what happened. You may be asked to provide information such as which item(s) broke, and where and how it happened. Honesty and accountability will be appreciated in instances like this. Reporting broken and chipped items to your supervisor is also a way of ensuring that you will have enough stock of materials in the kitchen.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 40 2.4 Ensure Sufficient Supply of Service-Ware During Service Period Aside from cleaning the kitchen equipment and premises, you may also be tasked to do inventory checks. An inventory is the complete list of certain items, property, or goods that are in stock. Doing this will help your organisation ensure that it has a sufficient supply of clean and undamaged service- ware. Sufficient means that there are more than enough items to be used even if you get the maximum number of customers your organisation can serve. A service period may refer to your whole shift, covering the preparation and end-of-service tasks. It can also mean the breakfast service, lunch service, or dinner service in a food and beverage organisation. One work shift may cover one or more of the service periods in the second definition. Physical inventory requires that items in storage should be counted periodically. Depending on your organisation’s procedures, the frequency of doing this can range from daily to monthly. To ensure that there will be a sufficient supply of service-ware during service periods, there should be an exact number of items to be prepared. This number can come from the average number of customers you serve during each period. Service-ware can be prepared differently for each service period (breakfast, lunch, or dinner). Having a set number of service-ware that is considered sufficient will make inventory work easier and faster, especially if the inventory needs to be done per service period. When checking the quality of the service-ware supply, ensure that you have washed your hands properly before touching anything. Make sure that you have good lighting in the area so that you can thoroughly see and check for cracks and chips on the service-ware. When you find broken or chipped service-ware from the stock, follow your organisational procedure for reporting. Replace the broken or damaged service-ware with clean and undamaged ones to ensure that you will have enough supply.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 41 Notes

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 42 Key Points: Chapter 2  Dishwashers are efficient in cleaning and sanitising service-ware and utensils in commercial kitchens.  Items that are not dishwasher-safe must be handwashed. Cleaning and sanitising procedures for handwashed items must still be followed.  The double sink method is the preferred way of handwashing service-ware and utensils.  Broken service-ware and utensils must be disposed of according to your organisational procedures. They must be put in the correct bins to help in saving the environment.  An inventory check will help your organisation know if you have enough supplies to serve your customers. Learning Checkpoint Now that you have finished this chapter, let’s do some learning exercises. Get your Learning Activity Booklet provided with this Learner Resource. Complete the learning activities for this chapter. For guidance and additional instructions on these activities, talk to your trainer/assessor.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 43 Chapter 3: Clean and Sanitise Kitchen Premises Having clean kitchen surfaces makes your kitchen easier to use. Keeping your cooking area neat and clean ensures that you are not attracting unwanted guests. These unwanted guests are pests like ants, cockroaches, rats, and other harmful microorganisms. They are carriers of diseases, and they can also cause significant damage to your stocks in the kitchen. Your kitchen is where you prepare the food that you will sell to your customers. Its cleanliness and sanitation will directly affect the quality of the product that you produce. FSANZ’s Standard 3.2.3 discusses the standards for food premises and equipment. It lays out the requirements for the design and construction of food premises. It covers fixtures, fittings, and food transport vehicles. This standard aims to ensure that as much as possible, the layout of the food preparation premises will minimise the opportunities for food contamination. Compliance with these standards is a must to keep your license to operate. These standards will also help and guide you in maintaining the cleanliness and sanitation of your kitchen.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 44 3.1 Clean and Sanitise Kitchen Surfaces As discussed in the previous chapters, a clean kitchen is also easier to use and navigate. You can experience challenges in preparing dishes if your countertops are littered with dirty service-ware and leftover food. A clean and organised kitchen can help you and your team become more efficient at your jobs. 3.1.1 Kitchen Presentation Standards Standards are the norm or model in evaluations. Standards set the minimum requirement that organisations must aim to attain and implement. Food premises should be designed and constructed to: Be appropriate for the purposes for which they are used Provide adequate space for food production and equipment Facilitate cleaning, sanitising, and maintenance Prevent access by and harbourage of pests Keep out dust, dirt, fumes, smoke, and other contaminants.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 45 The design and construction of food premises may vary considerably, and its appropriateness under this clause will depend on the business’s particular food operations. Factors that help make premises suitable as food premises include the following:  Layout The layout of the premises can minimise the likelihood of food becoming contaminated by enabling an appropriate flow of activities, providing physical separation of different activities, and facilitating cleaning.  Location of equipment and facilities Equipment and facilities should be located where staff can readily use them. If this is not practicable, the business should consider the impact on food safety and determine whether the situation is acceptable.  Construction standards and materials The standard of construction should ensure that appropriate food safety and hygiene standards may be maintained by the business. Taking into account the food handling activities and permanency of the premises, construction materials should be durable under the conditions they are used for. They should not risk tainting or contaminating food with fumes, migrating chemicals, splinters, food debris, etc. Based on Standard 3.2.3 Food Premises and Equipment , used under CC BY 3.0 AU. © Food Standards Australia New Zealand Further Reading You can read more about these presentation standards by clicking the link below. Design and construction of food premises start on page 102. Standard 3.2.3 Food Premises and Equipment Layout Location of equipment and facilities Construction standards and materials

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 46 3.1.2 Cleaning and Sanitising Kitchen Surfaces In the previous chapters, you learnt about cleaning the different kitchen equipment and tools. In this section, you will learn about cleaning the different kitchen surfaces. Refer to the cleaning schedule to identify the cleaning agents needed. Always refer to your cleaning schedule to know the appropriate equipment and how often these surfaces should be cleaned. The cleaning schedule will give you instructions to properly clean and sanitise these kitchen surfaces. Make sure to do your tasks within commercial time constraints. This will enable to you manage your time and finish your tasks on time. Ensure to use and wear the PPEs discussed in Subchapter 1.1 properly. Wear your gloves, apron, mask, and eye protection. Cleaning kitchen surfaces can result in splashes of water with detergent and chemical sanitisers in the area. These kitchen surfaces include the following:  Food preparation surfaces Food preparation surfaces refer to the tables used as your primary work surface. This surface must be cleaned and sanitised daily since it is frequently touched. Depending on how dirty your work benches are, you can damp-dust them with a detergent and water mixture, followed by a sanitiser. If your work bench has a lot of spills, you can use a soft brush together with soapy water to scrub it. Rinse and sanitise afterwards. A good practice to ensure the cleanliness of your food preparation surfaces is to wipe any spills immediately. Do not let them accumulate and dry on the surface.  Storage areas Storage areas that are frequently touched surfaces, such as shelves, must be cleaned and sanitised daily. For infrequently touched places, it is recommended to clean them weekly. This will prevent dust accumulation and pest infestation. Depending on the type of material on your organisation’s shelves, you can damp -dust it daily and then clean them thoroughly with a brush and soapy water weekly. Food preparation surfaces Storage areas Floors Sinks Walls

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 47  Floors Non-slip vinyl floors must be cleaned and sanitised daily using a damp mop. For polished concrete floors, it is recommended to clean and sanitise them daily or every shift change. You can use specific floor cleaners and sanitisers to clean your kitchen floors.  Sinks Sinks for handwashing and sinks for other kitchen operations must be cleaned and sanitised daily. Sinks used to wash dishes must be cleaned and disinfected before and after use. Make sure to remove any food residue from the sink after washing dishes. To remove food stains, soap deposits, and water spots, scrub the basin of your sink with a soft brush or a sponge. You can use a detergent and warm water mixture in cleaning kitchen sinks, and use non-abrasive cleaners to avoid damaging surfaces. You can sanitise sinks using hot water or a sanitiser mixture.  Walls Splatters must be wiped off as soon as possible. Thorough scrubbing of walls should be done on a biweekly or monthly basis. Steam and grease can leave stains and blemishes on walls. These areas can become sources of bad odours in the kitchen. Use the appropriate degreaser or cleaning solution with a soft brush to clean your kitchen’s walls.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 48 3.2 Clean Areas With Animal and Pest Waste and Report Infestation A pest is any organism that can spread diseases and cause destruction or contamination. Pests include animals such as birds, rodents, insects and arachnids. These are animals that could contaminate food directly or indirectly. An infestation occurs when there is an unusually large number of insects or animals in a place, causing damage to the property. Pests are generally attracted to dark, cool and undisturbed spaces near a food source. These include lower shelves, lower cabinets, and the spaces under large kitchen equipment. These areas must be cleaned and sanitised regularly, especially if pest waste is found. Organisations can incorporate design and constructions elements to prevent pest entry, such as: Based on Standard 3.2.3 Food Premises and Equipment , used under CC BY 3.0 AU. © Food Standards Australia New Zealand Flyscreen doors, self-closing doors, and doors with weather strips Mesh screens on windows or other openings Sealed drains, grease traps, and ventilation pipes Sealed openings where pipes pass through external walls Covered containers for food scraps and other waste.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 49 Pesticides are substances used to kill vermin. Pesticides can be applied to places where pests might want to live, such as the areas mentioned on the previous page, as a preventive measure. Insecticides and rodenticides are examples of pesticides that can be used to prevent infestations. Insecticides are used to kill and drive away insects from a certain area. Rodenticides are used to kill and harm rodents that are breeding and feeding in a certain area. Before using a pesticide, make sure to read the label and its SDS carefully. Put on the proper PPE needed when applying pesticides. Follow the directions on the label about the application of pesticides. Check that you are using a pesticide considered safe for indoor use. Provide adequate ventilation after applying the pesticide in the necessary places. Other reminders on applying pesticides in the kitchen include the following: Similar to reporting broken or damaged service-ware, you can also report infestations through written and oral means, depending on your organisational procedures. You may be asked to fill out a form to report the infestation, including information on the kind of pest, their number, and when and where you saw them. You can also simply talk to your supervisor to verbally report any sighting of pests in your kitchen. Regardless of the method of reporting, ensure that your supervisor is notified of any possible infestation in the kitchen. A single pest is already too many for a commercial kitchen. Pests simply have no place in a place where food is being prepared. Report potential infestations immediately so that your organisation can take action. Pest infestations should be handled by professionals to ensure that the job will get done. Remove equipment and tools before treating kitchen cabinets and shelves. Ensure to only put pesticide on surfaces that need it. Wait until the cabinets and shelves dry before returning your equipment and tools. Clean and sanitise surfaces that may have pesticide residue before using them again.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 50 3.3 Follow Safety Procedures for Chemical Accidents A chemical accident is the unintentional release of hazardous chemical substances which can harm human health and the environment. Potential chemical accidents in the kitchen may occur when cleaning agents are not stored properly. It can also happen when chemicals are exposed to conditions that may cause them to be reactive. Examples of chemical accidents that may occur are: Organisations must have their emergency plans. The purpose of the emergency plan is to plan for and thus minimise the effects of any dangerous occurrence or near miss at a workplace resulting from handling hazardous chemicals. Fires Explosions Leakage of hazardous chemicals.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 51 An emergency plan is a written set of instructions that outlines what workers and others at the workplace should do in an emergency. An emergency plan must provide the following: An emergency plan may include practical information for workers such as:  Emergency contact details for key personnel who have specific roles or responsibilities under the emergency plan, for example fire wardens, floor wardens and first aid officers  Contact details for local emergency services, for example police, fire brigade and poison information centre  A description of the mechanisms for alerting people at the workplace to an emergency or possible emergency, for example siren or bell alarm  Evacuation procedures including arrangements for assisting any hearing, vision or mobility-impaired people Sourced from Emergency plans facts sheet , used under CC BY 4.0.© Commonwealth of Australia This is why following the instruction on the label and SDS of chemicals is essential to your work as a kitchenhand. Use only the prescribed amount of chemicals when making mixtures. Twice the amount will not do twice the job. Mix only the amount that you need for each application. Avoid preparing large amounts to store for future use; they will lose their effectiveness over time. Further Reading You can read more about the Code of Practice for managing risks of hazardous chemicals in the workplace. Model Code of Practice: Managing the risks of hazardous chemicals in the workplace Emergency procedures Testing of emergency procedures Information, training and instruction to the relevant workers in relation to implementing the emergency procedures

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 52 3.4 Sort and Dispose of Kitchen Waste Kitchen waste refers to the different types of waste produced in the kitchen. It includes the following:  Broken service-ware These are the service-ware that are no longer in one piece and therefore cannot be used in preparing or serving food.  Food wastes Food wastes refer to food that does not get consumed because it has been discarded.  Hazardous substances Hazardous substances refer to substances that can cause harm to humans and the environment. They include fats and oils, chemicals, cleaning agents and pest waste.  Recyclables Recyclables refer to any substance or object that can be recycled. Kitchen wastes can attract pests. If you let that worsen, you may have an infestation on your hands. Not only will the food be at risk for contamination in this case, but your organisation’s licen ce to operate may be endangered as well. This is why it is important to know and follow your organisation’s waste sorting and disposal procedures. Any garbage in the food premises must be placed in garbage containers. However, make sure that these containers are sealed and inaccessible to pests or vermin. For the same reason, you must not fill your containers with too much trash. If you cannot close their lids, the garbage inside can still attract pests. Some pests and vermin might even hide inside your trash bins.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 53 Prompt disposal of food waste is a way to avoid cross-contamination in the kitchen. Cross-contamination refers to the transfer of harmful bacteria and pathogens from one person, object, or place to another. Cross- contamination can easily happen by touching a dirty surface and touching another thing. It can also occur during the food preparation process and while cleaning the equipment and areas in the kitchen. Contaminated food is food that is not fit for consumption. It can be because they have been spoiled or tainted by microorganisms or toxic substances. Your organisation will have its own policies and procedures for disposing of contaminated food. The kitchen must have different bins for different kinds of waste. Having the appropriate bins will help workers be responsible in sorting kitchen waste. Your container for food waste must be labelled appropriately to avoid mix-ups with food stocks. Organisations must ensure that contaminated food for disposal is kept separate until it is disposed of. If contaminated food waste is immediately placed in its respective bin, it will not be mistaken as food that is still good to be served to customers. Immediate disposal of kitchen waste ensures that you have a clean working environment free from potential contaminants and pests. Food waste must be removed from the kitchen daily or more frequently if necessary. Your organisation should arrange for regular garbage collection to avoid attracting pests. Keeping garbage for a long time is unhygienic. Remember that you should strive to keep your kitchen clean and mess-free. Aside from prompt garbage disposal, another way to avoid cross-contamination is to clean and sanitise the kitchen equipment, tools, and surfaces used in food preparation. Failure to ensure the cleanliness of your kitchen equipment and surfaces can become a hygiene issue. Your organisation can get penalised or have your operation licence revoked because of hygiene issues like this.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 54 Food waste in Australia is managed by the Department of Agriculture, Water and the Environment. Food waste from your organisation must be placed in containers or bins with covers to prevent inviting pests. There are initiatives to use commercial food waste to make compost or fertilisers. Queensland, Western Australia, and South Australia have piloted programs to turn food waste from commercial kitchens into compost or fertiliser. Businesses save money because they no longer have to pay landfill fees. Tools for businesses to self-assess their food waste practices have also been developed, including the Royal Melbourne Institute of Technology’s DIRECT or the Dynamic Industry Resource Efficiency Calculation Tool. Several states are upgrading their waste treatment infrastructure, particularly for organic waste. For example, in May 2017, a large scale biodigester was opened in Western Australia to treat food waste, generate electricity, and produce compost for agricultural uses. These investments are often funded through landfill levies. Because landfill is relatively cheap in Australia compared to other parts of the world, it can be difficult to make alternative food waste treatment technologies cost-effective. To address this problem, most states and territories have introduced levies or fees to dispose of organic waste in landfills. This makes alternative treatment methods such as biodigestion and composting more cost-effective options for businesses. Based on How food waste is managed in Australia , used under CC BY 4.0. © Department of Agriculture, Water and the Environment 2022 Multimedia Watch the video below to learn about reducing food waste in restaurants. Reduce Waste in your Restaurant: Composting

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 55 Notes

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 56 Key Points: Chapter 3  Kitchen surfaces must be cleaned and sanitised to ensure a clean working environment.  Bins for food waste must be specified and labelled appropriately to avoid mix-ups with food stocks.  In cases of pest infestations, they should be reported to your supervisor immediately so that your organisation can hire pest control experts to manage the situation.  Employees must know the safety procedures to ensure their safety in emergencies.  Always refer to your organisational cleaning schedule to know how to conduct your tasks efficiently. Learning Checkpoint Now that you have finished this chapter, let’s do some learning exercises. Get your Learning Activity Booklet provided with this Learner Resource. Complete the learning activities for this chapter. For guidance and additional instructions with these activities, talk to your trainer/assessor.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 57 Chapter 4: Work Safely While Reducing Negative Environmental Impacts Food waste is one of the largest issues that Australia is facing. This is just one of the wastes that commercial kitchens will produce. Proper waste disposal must be practised to reduce the negative impacts of these wastes on the environment. Organisations must exert more conscious efforts to make environmentally sound decisions. You must understand that collective individual actions to help the environment are greatly appreciated. However, big organisations and businesses contribute greatly to the destruction of the planet. Thus, organisations must also make collective efforts to reduce their carbon footprints.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 58 4.1 Use Cleaning Agents, Chemicals, and Cleaning Equipment According to Instructions Cleaning agents and chemicals are to be used according to the instructions on the label and according to their Safety Data Sheet s(SDSs). To recap, an SDS is a document that contains detailed information on a chemical’s properties, health, and physical and environmental hazards. It should also include information on the safe use of the product, including emergency and first-aid procedures. Aside from the actual SDS from the manufacturer of the cleaning products and chemicals, there is another document that you can consult. Plain English workplace documents or diagrams may exist in your organisation. These documents will help you interpret and easily understand the contents of an SDS. Ask your colleagues or your supervisor if you have these. Safe handling of chemicals will prevent chemical accidents from happening. When you follow the instructions on the SDS of a product, you are protecting yourself, your organisation, and the environment from potential harm.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 59 A Safety Data Sheet has 16 sections. These sections and their short descriptions are provided in the tables below: Section Description Section 1 - Identification: Product identifier and chemical identity This section provides information about the identification of the hazardous chemical, recommended uses, and the contact details of the Australian manufacturer or importer, including an emergency contact. Section 2 - Hazard(s) identification This section describes the hazards of the chemical and the appropriate warning information associated with the hazards. The information provided here must include a hazard classification statement explaining all the hazards of the chemical. Section 3 - Composition and information on ingredients The ingredient(s) of the hazardous chemical must be identified. This includes the identification of impurities and stabilising additives that contribute to the classification of the hazardous chemical. Section 4 - First-aid measures This section of the SDS provides information about the initial care that does not involve the use of sophisticated equipment or access to a wide selection of medications to be given to a person affected by a hazardous chemical. It should state whether medical attention is required for a chemical, including the urgency of treatment required. Section 5 - Fire-fighting measures This section of the SDS provides information on how to fight a fire caused by a hazardous chemical or a fire arising in its vicinity. It should provide information on suitable fire extinguishing equipment, specific hazards from the chemical, and the special PPE and precautions for firefighters. Section 6 - Accidental release measures This section of the SDS provides information on the appropriate ways to respond to the release of chemicals in the form of spills, leaks, or other accidental releases. This is so that the adverse effects on people, property, and the environment at or near the workplace can be prevented or minimised. This information should distinguish between responses for large and small spills where the spill volume has a significant impact on the hazard or response.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 60 Section Description Section 7 - Handling and storage, including how the chemical may be safely used This section of the SDS provides guidance on safe handling and storage practices to minimise the risks of release and exposure to hazardous chemicals. These precautions should be appropriate to the intended use of the chemical and its unique properties. Section 8 - Exposure controls and personal protection This section provides guidance on how to eliminate or minimise the risks associated with exposure to hazardous chemicals. Exposure control means the full range of specific protection measures (including engineering control measures) to be taken during the use of a hazardous chemical in order to minimise personal exposure to the chemical. Section 9 - Physical and chemical properties This section of the SDS describes the physical and chemical properties of a hazardous chemical. The data should apply to the hazardous chemical as supplied. If the hazardous chemical is a mixture, the physicochemical data should describe the mixture. If that information is not available, the properties of the most relevant ingredients should be provided. Section 10 - Stability and reactivity This section of the SDS provides information regarding the stability and reactivity of the hazardous chemical. Information on the possibility of hazardous reactions is necessary to ensure the safe handling and storage of chemicals and ensure effective fire-fighting and spill control measures. Section 11 - Toxicological information This section of the SDS provides toxicological information relevant to the health hazard category assigned to the chemical using the GHS. It should be based on expert toxicological advice and the toxicological hazards information provided in the GHS classification criteria. A concise but complete and comprehensible description of the various toxicological health effects (for both acute and chronic effects) consistent with hazard classification and the available data used to identify those effects should be provided.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 61 Section Description Section 12 - Ecological information This section of the SDS provides information about the environmental and ecological hazards of hazardous chemicals. This information can assist in handling spills and evaluating waste treatment practices and should clearly indicate species, media, units, test duration, and test conditions. Where information is not available, this also should be stated. Ecological information should be given for each ingredient, where available and appropriate. Section 13 - Disposal considerations This section of the SDS provides information on the most effective and safest way to dispose of a chemical. Section 14 - Transport information This section provides basic classification information for the transportation or shipment of a hazardous chemical by road, rail, sea, or air as required by relevant transport legislation. Where information is not available or relevant, this should be stated. Section 15 - Regulatory information This section of the SDS provides advice on other regulatory information on the hazardous chemical that is not provided elsewhere in the SDS. An example is information on whether the hazardous chemical is subject to the different international agreements. Section 16 - Any other relevant information This section provides any other information relevant to the preparation of the SDS, such as the date of the latest revision of the SDS. When revisions are made to an SDS, clearly indicate where the changes have been made to the previous version of the SDS. Suppliers should maintain an explanation of the changes and be willing to provide it upon request. Based on content from the Federal Register of Legislation at April 17 2022. For the latest information on Australian Government law please go to https://www.legislation.gov.au . Work Health and Safety (Preparation of Safety Data Sheets for Hazardous Chemicals) Code of Practice 2015, used under CC BY 4.0 Further Reading You can read more about these different parts of SDS and its contents on the link below. Preparation of safety data sheets for hazardous chemicals

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 62 Further Reading Check out the link below for examples of Safety Data Sheets for different cleaning agents and chemicals. CBC Cleaning Products Safety Data Sheets Master Australia Safety Data Sheets The information provided in an SDS serves as a guide when handling the cleaning agents and chemicals. It presents potential hazards if you do not follow the instructions provided by the manufacturer. It shows how it is not just you who will be harmed when these products are used incorrectly. The environment will suffer too if you do not use and dispose of these substances properly. Cleaning products and chemicals may not be as effective and useful if not prepared and used properly. A high concentration of these substances can damage the cleaning materials you use and the equipment and surfaces that you are trying to clean and sanitise.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 63 4.2 Use Personal Protective Equipment and Safe Manual Handling Techniques While Cleaning As you learnt in Section 1.1.3, there are four personal protective equipment recommended to be used when conducting your cleaning duties. These are the following: Facemask Gloves Eye protection Apron

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 64 4.2.1 Safe Operational Practices in Using Equipment to Clean Cleaning equipment refers to the materials used when conducting cleaning duties. Some of the materials used in cleaning kitchen equipment and tools include the following:  Microfibre cloth  Sponge  Soft bristle brush  Spray cleaner These kinds of materials can also be used in cleaning kitchen surfaces. However, there are some surface-specific materials, such as the following:  Cleaning cloth Cleaning cloths lift and hold dirt, grease, soils and liquids that sit loosely on surfaces, dishes and utensils. Users must not use them near open flames or very hot surfaces to prevent them from catching fire since they are highly flammable. Cleaning cloths are usually made of absorbent textiles with fibres that can easily absorb liquids. Once cleaning cloths are already dirty, they must be replaced or washed before reusing. If not, this can cause cross-contamination on kitchen surfaces and equipment.  Mop It is used by running it through floors to absorb liquids and mop up dust. The user must run through a specific spot on the floor with the mop multiple times to ensure that every area has been sanitised and mopped up. Mops consist of a sponge or a bundle of loose strings attached to a long handle, making it easier for users to clean out floors without leaning down. Mops must be stored by hanging them vertically against a hook on a wall or a shelf to ensure that no one accidentally trips on the long handle resting on the floor. Cleaning cloth Mop Sponge Scourer

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 65  Sponge This is used to wipe liquids and small food particles off surfaces, dishes, cookware and utensils. The user must wash their hands right after using a sponge even though they used soap. Some bacteria that were in the dishes and surfaces they cleaned can be passed to their hands or any body part that came in contact with the sponge. Sponges are very porous, so they can hold a lot of moisture and soapy water when cleaning equipment and surfaces. Its porousness is also why it can easily become a breeding ground for bacteria. Sponges must be sanitised before use and completely sanitised and dried after use.  Scourer Also known as a scrubber, this is used to clean, polish, and wash away soils, dirt and food particles stuck on surfaces, dishes, cookware and utensils by rubbing or scrubbing them vigorously. Workers must start by holding it gently to prevent additional muscle strain while doing rubbing and scrubbing actions. This can be a small, abrasive mesh of metal or plastic that can be used to scratch off particles from equipment and surfaces. When using cleaning equipment, ensure that you follow safe operational practices (SOPs). SOPs are sets of step-by-step instructions prepared by organisations to help workers perform complex routine operations. They include information on how to use the essential functions and features of the equipment. Essential functions refer to the basic job or duty of the equipment. Features of equipment refer to the distinctive attributes or prominent aspects of the equipment. This information will guide you in operating equipment in the kitchen, such as the dishwasher. It differs from one organisation to another; however, SOPs should give you instructions about wearing PPEs when conducting your daily cleaning tasks. Your safety should not just be your priority, but your employer’s too. These SOPs help you achieve efficiency, quality output, and performance while reducing occupational hazards.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 66 4.2.2 Safe Manual Handling Techniques for Cleaning Kitchen Equipment and Premises Manual handling refers to any activity requiring the use of force by a person, such as lifting, lowering, pushing, pulling, holding, or restraining something. When you start a new job, someone in your workplace must: The workplace must provide safe work procedures, training, and supervision for hazardous manual tasks. This is to ensure that employees are ready to perform their duties while keeping in mind their safety. Below are good practices and techniques for manual handling: Sourced from Manual handling , used under CC BY 3.0 AU. © Government of South Australia Bending, lifting, and carrying heavy equipment are the common manual tasks in cleaning the kitchen. Below are safe manual handling techniques for these tasks.  Plan your lift . Ensure that the object you will lift is light enough for you to carry. Clear the route that you will take to avoid accidental tripping on obstructions.  Ensure a good posture. Position your feet properly to give yourself a balanced and stable posture. When lifting from a low level, bend your knees. Ensure that your back is straight to maintain its natural curve.  Lift smoothly. As you lift the item or equipment, lift your head as well. Look ahead and not at what you are carrying. inform you of the hazardous manual tasks identified in your role inform you of the controls in place to reduce the risks of hazardous manual tasks give training and instruction on the use of any manual handling aids such as sack trolleys or lifting machines. Use lifting aids Lighten loads by separating loads into smaller quantities Break up repetitive work with other tasks Pace work, allocate time for rest breaks and allow time to get used to a new job Do not lift if an item can be moved without lifting

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 67  Keep things close. If possible, keep the equipment you are carrying close to your body. This will give you a better and stronger hold on the item. Put the heavier side towards you.  Put it down. Once you are ready to put the equipment down, remember the proper bending technique. Bend your knees and try to keep your back straight. Put the equipment down and manoeuvre it to the right position. Multimedia Watch the video below to learn about the proper posture when bending, lifting, and carrying heavy things. Safe manual handling Further Reading You can read more about hazardous manual tasks and how to manage and eliminate the risks in the link below. Model Code of Practice: Hazardous manual tasks The prescribed PPE is your first line of protection from external hazards like chemicals. Following safe manual handling techniques reduces the risk of you experiencing injuries from doing your routine tasks at work. Proper posture combined with the safe operating procedures of your organisation should help you perform your tasks efficiently and safely.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 68 4.3 Conserve Energy, Water and Other Resources to Reduce Negative Environmental Impacts An environmental impact is defined as the effect, whether adverse or beneficial, of different human activities on the environment. The cleaning agents and chemicals you use to perform your daily duties have an impact on the environment. Thousands of different chemicals from different cleaning products end up in streams and waterways. These chemicals combine with the water and enter the food chain, starting with the littlest creatures. Many cleaning agent containers are not made from recyclable materials. Packaging materials such as boxes and bottles end up in landfills or waterways where aquatic animals may ingest them. This can be amended if big corporations take the step to do something about it. Your organisation can start the switch from using commercial cleaner brands to eco-friendly options. You can also help by doing your part in segregating waste accordingly. Conserving energy in the workplace may seem like a challenging feat, but if everyone is committed, it can be possible. Change should start from within, from the business owners to the managers, the supervisors, and you. The kitchen is a place where electricity is important. Energy can be saved by making the switch to energy- saving appliances from regular ones. This will take time and will cost your organisation a lot in the procurement process. In the meantime, small gestures such as switching off the lights and fans after a workday are already a good contribution. Water is a necessity in maintaining the cleanliness of the kitchen. You can save water at work by doing different things. One of these is to wait for the dishwasher to get full before running it. Report leaks right away to have them repaired immediately. Water leaks mean wasted water. If you are waiting for hot water to come through the faucet, catch the cold water. You can use it for other things; do not let it go to waste. Your organisation can also invest in water-efficient appliances and fixtures. When reheating food on the stovetop, cover the pots to heat the food faster. This will save you time and fuel. If you are getting your stocks directly from local farms, you can ask them to put their products in biodegradable or reusable containers. Plastic is one of the most common wastes, so avoiding them can reduce its negative impacts on the environment.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 69 4.4 Sort Organic Waste From Recyclables and Dispose of Them Accordingly You learnt in Subchapter 3.4 that kitchen waste refers to the different types of waste produced in the kitchen. Kitchen wastes include broken service-ware, food waste, hazardous substances, and recyclables. Organic waste refers to wastes from plant or animal sources. These are wastes that are readily biodegradable such as paper and cardboard, food waste, biosolids, green waste, and timber. A significant portion of organic waste ends up in landfills. This is where they decompose and generate greenhouse gas methane and leachate. When disposing of organic waste in bins, ensure to close the lid properly to not attract pests like flies, roaches, and rodents. You can also double-line organic waste bins to ensure that liquid waste will not leave a bad smell in the kitchen. Aside from sending them to landfills, your organisation can start composting. You can also donate your organic waste to local composting initiatives in your area. Recyclables refer to objects that can be recycled. The Australian Government introduced the Australasian Recycling Label (ARL) to make recycling easier. It helps people put the packaging in the right bins, removes confusion, and saves time. This label features easy-to-understand instructions on the proper disposal of each product packaging. Recyclable objects include the following:  Glass bottles and jars Clean and undamaged glass bottles and jars can be recycled. Broken glass is considered hazardous waste, so do not mix them in the recycle bin for glass. Remove the bottle caps and lids of jars as these cannot be recycled.  Paper and cardboard Paper and cardboard recycling rules may vary depending on your council. Some councils accept pizza boxes that have oil for recycling, and others do not. Some only accept clean and dry paper. Cardboard can be recycled. Consult and confirm with your organisation about the local council’s decision on recycling paper and cardboard.  Tin or aluminium containers Tin and aluminium containers are recyclable because they can be cleaned, melted down, and turned into new products.  Plastics Plastic bags can be recycled in most supermarkets in Australia. Clean, soft plastics are recycled under the REDcycle program. For hard plastics, look at the plastic code on the container. Those with codes 1, 3, 5, 6 , and 7 can be put in the yellow-lidded recycling bin. You can also refer to the ARL to check which types of plastic can be recycled.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 70 4.5 Dispose of Hazardous Substances Safely to Reduce Negative Environmental Impacts Hazardous substances refer to substances that can cause harm to humans and the environment. Improper disposal of these substances can lead to accidents, illnesses, and contamination. Safe disposal refers to the correct and environmentally sound ways of waste disposal. Hazardous substances must be put in their respective bins so that they will be brought to the appropriate facilities for treatment or disposal. Prompt and safe disposal of hazardous waste reduces the risk of contamination in the kitchen. Since hazardous waste is classified as potentially harmful to humans and the environment, its proper disposal will prevent that. Examples of hazardous substances include the following:  Fats and oils Never throw fats and oils down your drains because they will solidify and clog your pipes. Used oil can be placed in recyclable containers and sent to facilities that accept them to be recycled. Fats and oils can also be added to compost so you can start your own or donate it to composting initiatives near you.  Chemicals and cleaning agents Chemicals and cleaning agents can be properly and environmentally disposed of by following Sections 12 and 13 of their respective safety data sheets.  Pest waste Vermin carcasses and other animal wastes must be properly disposed of following the instructions of the Environment Protection Authority (EPA). Call your local EPA to confirm if the landfills near you accept poisoned vermins. As much as possible, professionals should take care of pest infestations. Their work will also include the disposal of pest waste. Fats and oils Chemicals and cleaning agents Pest waste

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 71 Notes

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 72 Key Points: Chapter 4  Cleaning agents and chemicals are to be used according to the instructions on the label and according to their safety data sheets (SDSs).  Safe handling of chemicals will prevent chemical accidents from happening.  Manual handling refers to any activity requiring the use of force by a person such as lifting, lowering, pushing, pulling, holding, or restraining something.  An environmental impact is defined as the effect, whether adverse or beneficial, of different human activities on the environment.  When disposing of organic waste in bins, ensure to close the lid properly to not attract pests like flies, roaches, and rodents. Learning Checkpoint Now that you have finished this chapter, let’s do some learning exercises. Get your Learning Activity Booklet provided with this Learner Resource. Complete the learning activities for this chapter. For guidance and additional instructions on these activities, talk to your trainer/assessor.

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 73 Summary Working as a kitchenhand is a big responsibility despite being the most common entry-level job. The safety of your customers relies on how well you perform your tasks. Food safety is one of the most heavily regulated aspects of a food and beverage business. Your organisation’s operational licen ce is on the line if you are found to be not complying with your state or territory’s standa rds. A clean and hygienic kitchen will benefit your customers and your organisation. It will make it easier for the cooks to prepare food and perform their tasks because you did well on your tasks. While conducting your work responsibilities, also think of how you can contribute to the Earth’s conservation in your own way. “ The world rewards those who take responsibility for their own success.” Curt Gerrish

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 74 References These are some references that we feel may be of assistance to you in completing the Assessment for this unit of competency:  Business InsiderAU. (2015, December 8). How to wash wine glasses [Video]. YouTube. https://youtu.be/pin2FJzTI7M  CBC Cleaning Products. (n.d.). Safety data sheets . Retrieved April 17, 2022, from https://www.cbccleaningproducts.com.au/pages/msds  Commonwealth of Australia. (2021, October 8). Emergency plans fact sheet . Safe Work Australia. https://www.safeworkaustralia.gov.au/doc/emergency-plans-fact-sheet  FCS 384. (2017, August 23). Foodservice equipment training how to use the dishwasher 2017 [Video]. YouTube. https://youtu.be/3fgNipvkrnA  Food Control Plan. (2015, July 26). Cleaning and Sanitizing [Video]. YouTube. https://youtu.be/gIGyeSXQSSw  Food Standards Australia New Zealand. (2016a, November). Safe Food Australia - A guide to the food safety standards Chapter 3 of the Australia New Zealand food standards code (Australia only) - Appendix 6: Cleaning and sanitising surfaces and utensils. https://www.foodstandards.gov.au/publications/Pages/safefoodaustralia3rd16.aspx  Food Standards Australia New Zealand. (2016b, November). Safe Food Australia - A guide to the food safety standards Standard 3.2.3 food premises and equipment . https://www.foodstandards.gov.au/publications/Pages/safefoodaustralia3rd16.aspx

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 75  Graphics Experimental. (2015, April 2). Safe manual handling [Video]. YouTube. https://youtu.be/uEe__jY0rvU  Master Australia Pty Ltd. (n.d.). Safety data sheets. Retrieved April 17, 2022, from http://www.masteraustralia.com.au/site/pages/sds.php  Restaurant Sustainability. (2014, July 29). Reduce waste in your restaurant: Composting [Video]. YouTube. https://youtu.be/CCN-r-hLHd0  Sears PartsDirect. (2016, August 29). How to load your dishwasher and what never to put in the dishwasher [Video]. YouTube. https://youtu.be/r18KzwbvKJ0  State of Queensland (Queensland Health). (2021, August 6). COVID-19 cleaning, disinfection and waste management . https://www.health.qld.gov.au/public-health/industry-environment/disease- prevention-control/covid19-industry/covid-19-cleaning-disinfection-waste-management  Work Health and Safety (Preparation of Safety Data Sheets for Hazardous Chemicals) Code of Practice 2015 (Cth). https://www.legislation.gov.au/Series/F2016L00424

Learner Resource SITHKOP009 - Clean kitchen premises and equipment (Release 1) 76 End of Document