CLEAN FOOD PRODUCTION AREAS
Contents
1. CLEAN FOOD PRODUCTION AREAS Why cleaning is important e In any business the soiling of sufacesand equipment by food scraps grease or other mess is unavoidable This soiling is potentially dangerous e Itisessential that all wastes dust dirt sttainsand grease are not allowed to build up e Cleaning isthe processof removing soil from all surfaces fixtures utensils and equipment but it doesn t stop in the kitchen Other areassuch as rubbish containers and storage areasneed constant cleaning e Surfacesyou willbe required to know how to clean may include e metal e walltiles e painted e glass e floortilesorvinyl or linoleum floor covenngs e laminated surfaces e Cleaning should always be seen asa preventative measure not asan after thought List your restaurant s cleaning schedule below E g Mondays walls Tuesdays extractor daily floors etc The following flow chart demonstrates why cleaning is important and the areas it can affect if itis not done propery CUSTOMER SATISFACTION A clean attractive environment for customers and staff promotesa favourable image and helpsto make Debonairs Pizza successful PREVENT FOOD POISONING Your customers expect good quality food Dirty equipment and work surfacescan be a breeding ground forbactena and can increase the nsk of food poisoning Careless kitchen practicescan cause food spoilage Customers will not be impressed if they find fragments of glass2. Important points to be observed When using equipment to perfom a cleaning task you should consider the surface to be cleaned Some surfacescan mark and scratch easily so select the nght tool forthe job Other surfaces may require heavy duty soonge scourer scourerpadsand brushes To achieve the best results with detergents consider the following factors e The nght choice of a detergent foreach particularcleaning job e The type and amountof dirt involved e The temperature at which the detergent is most effective e the concentaton of detergent required e The time required forthe detergent to take full effect Steps in cleaning process There are five basic stepsforany cleaning to be effective They apply to all types of food establishments and include the cleaning of equipment utensils crockery cutlery floors and walls Pre cleaning Remove food scrapsdirt and grease by soaking scraping rinsing and sweeping Main cleaning Remove surface dirt food debns marks o grease by washing and scrubbing using a detergent Sanitising Use a chemical sanitiser or very hot waterto nnse orsoak Airdrying Allow items to air dry naturally ona clean dry sanitised surface The use of tea towe can lead to further marking and cross contamination Clean Food Production Areas 5 Developed 20 04 2007 Post cleaning Make sure all sinks are thoroughly rinsed out and that the drainage is free of waste and blockages Rins
3. e Tum off the fryer atthe wall power point orgassupply If electnc remove plug from socket e Place a drum under the fryer open the drainage plug and allow all the liquid to drain e Replace the drainage plug e Weanng gloves spray degreaser inside the fryerand allow itto stand for 10 minutes e Wipe down the inside of the deep fryer with a scounng sponge hot waterand detergent e Place a second container underthe fryerand open the drainage plug to allow the waterto pour out e Rinse the inside of the fryer thoroughly drain and allow to airdry e Use a sponge scourer hot waterand detergent to wash the outside Clean Food Production Areas 15 Developed 20 04 2007 of the deep fryerand frying baskets e Rinse with cold waterand allow drying e Replace drainage plug and refill with oil once completely dry e Special care must be taken to make sure all water is removed to prevent accidents fire explosions etc Makeline and Bain Marie e Tum off powerat the main switch or gas supply e Wipe the outside of the unit with a damp cloth to remove all leftover food e Remove allof the insert containers e Wash all inserts with hot waterand detergent e Rinse them and allow them to dry e Use hot water detergent and sponge scourer scourerpadsto wash inside of the unit e Rinse the inside of the unit with cold waterand drain e Allow to airdry before using Handling and storing food production equipment Time mana
4. wet spills Detergents Detergents are mixed with the corect amount of waterand used to remove grease stains marks or other soiling from surfaces These chemicals are designed to do a single job and do not kill bactena Sanitisers Bac torex These are used afterdetergentsto reduce bactena to low and acceptable levels Very hot watercan be used asa sanitiser because waterheated above 75 degrees will kill bactena Sa nitisers should never be dissolved in hot waterasit reduces the effectiveness of the sanitiser Disinfectants These are chemicals designed forspecific use in different areas Different disinfectants have been designed to meet the needsof different areasand Should never be used elsewhere Disinfectants are designed to kill specific types of bactena and are usually perfumed Detergents come in different forms and can be used to clean specific surfaces Listed below are some examples Soap The simplest form of detergent generally not suitable for kitchen use asitcan leave residues Alkaline Detergents These remove dirt and grease and hold it suspended in the water this helps in effective nnsing Quite commonly found in dishwashing systems Acidic Cleaners These can remove tamish on metalsand are often used to remove scale in hot waterumsand dishwash Abrasive Cleaners These can be used to help remove baked on foodsand stubbom stains Clean Food Production Areas 4 Developed 20 04 2007
5. with hot waterand detergent using a cloth to wipe down all areas thoroughly e Sanitise and nnse down all equipment storage areas e Allow areasto airdry Clean Food Production Areas 8 Developed 20 04 2007 e Replace allmatenaland equipment in an organised and neat fashion e Observe use by datesand stock rotation procedures when retuming food products back to shelving and cupboards Clean Food Production Areas 9 Developed 20 04 2007 Stonng cleaning equipmentand matenals It is very important that equipment and potentially hazardous supplies and chemicals are stored ina safe way to prevent accidents contamination and or injury to staff It is important to make sure that cleaning productsare stored separately to all other items kept under strict secunty and monitored for use A well planned storage area will improve efficiency in daily work routines stock take inventory control and ordenng maintenance and safety Types of Cleaning Equipment and Matenals This equipment and cleaning products require storage in the one area abrasive cleaners sponge scourer cloths soonges scourerpads gloves hand cleaners paper towelling soaps Rules for Storage e All cleaning equipment should be sanitised nnsed and hung up to airdry e Storage areasshould be well ventilated and have good lighting e Make sure all cleaning chemicalsare propery labelled and stored away from other products e Neverstore cleaning chemicalsin old d
6. and matenalscan be retumed to the correct place when they are not being used Cleaning food production equipment Great care should be taken when operating ordismantling food production equipment If using any piece of electncalorgas equipment for the first time you should seek help from your supervisor or refer to the equipment s user manual Dismantiing and Cleaning Hec tical Equipment e Tum off the powerand unplug the cord from the power point liquids conduct electncity and together they are dangerous e Dismantle equipment according to manufacturer s instructions e You may wash parts ofthe equipment that do notcontain any electncal winng or machinery with a dry or partially damp cloth Do not use excessive water as this can damage electncsand be extremely dangerous once tumed on e Make sure all parts are dry before reassembly and that the storage place for equipment isclearof debnsand spills Clean Food Production Areas 12 Developed 20 04 2007 Dismanting and Cleaning Gas Equipment e Tum off and disconnect gas supply e Allow ample time forequipment to cool down after use e Follow manufacturers specific instructions when dismantling e Remove partsthat are designed to be taken out foreasiercleaning e g dnp trays racks pot stands e Clean equipment using item specific cleaning agent e g cleaners for aluminium cast iron and stainless steel e Rinse and flush out any food particles or debns using wat
7. ask No 2 Demonstrate the dismantling Cleaning and re assembling of the oven to your supervisor hail a a system me ereen OO dough mixer Clean Food Production Areas 19 Developed 20 04 2007
8. e and hang mopsan BS eA clothsto airdry them Rinse buckets and hang them upside down this will help to prevent rusting and allow for quicker drying Cleaning sinks and hand basins e Whether you are using a sink orhand basin forcleaning purposes or food preparation it isimportant to make sure it iskept clean and free from blockagesatall times The most effective way to clean a sink isto use a multi purpose cleanerand a clean cloth orsponge scourer scourer pads Cleaning productsthat contain both a detergent and a disinfectant enable you to do the cleaning in one step e Remove all marks food debnsorfood particlesand dispose of them immediately e Make sure the plugholes are free of debnsand the sink is draining effectively by flushing running water through it Leftover food particles will dry and block the sink and may even attract unwanted pests Find out what method is used in your organisation for un bloc king Clean Food Production Areas 6 Developed 20 04 2007 Cleaning work surfaces walls and floors e Allsurfacesneed to be cleaned after every service It isrecommended that you clean as you work to save on overall cleaning time when you finish e When cleaning work surfaces walls and floors it is very important to make sure you use a Cloth ormop that will not damage the surface you are cleaning Some scourers such aswire wool can scratch delicate surfaces and these scratchescan build up with food scrapsand prom
9. er pressure this will prevent blockagesin gas jetsand bumers e Dry all partsthoroughly checking that no water remains and reassemble equipment Clean Food Production Areas 13 Developed 20 04 2007 List allof the cleaning chemicals used in your organisation and explain their use Tom ee Listed below are the basic cleaning procedures fora range of different kitchen equipment including e ovens e fryers e makeline and bain mane e dough mixer Ovens and Racks e Wam the oven this will make cleaning easier e Spray with oven cleanerand allow standing forthe time required by the manufacturer s instructions e Wearglovesand safety glasses when using heavy duty cleaning agents this will help to prevent contact with skin Clean Food Production Areas 14 Developed 20 04 2007 e Weara facemask and tum on exhaust fan to prevent breathing in fumes e Wipe and nnse down areas where oven cleaners have been used with cold water Dough Mixer E lh Tum off and dismantle the mixer taking care to remove the plug from the wall soc ket e Remove attachment beaters carefully e Wipe off any food scrapsordebnis e Wash the body of the machine and the attachments with hot detergent and water Do not allow waterto enterthe motorcompartment This could cause electnc shockordamage the motoronce tumed on e Use a dry cloth to dry the body of the machine e Rinse the attachmentsand allow them to dry Deep Fat Fryer
10. gement is essential Much time can be wasted when trying to locate equipment and utensils that have not been retumed to allocated storage areas Safety in the work place isalso a majorconcem when handling utensils and equipment It is vital that hospitality workers become aware of particular work place hazards and the waysto minimise the nsk for both themselves and fellow employees It is important to store equipment and utensils in allocated storage areas i e chopping boardsback in racks sooonsand spatulason hooks and knives in sheaths e neverto place any sharp object in the sink i e knives blades and tin openers Always wash separately Clean Food Production Areas 16 Developed 20 04 2007 e Allequipment should be thoroughly cleaned dned and stored after use to prevent build up of bactena that can cause food related illness A majorcause of food poisoning and food contamination Is the result of improper storage and handling of utensils and equipment Dealing with unexpected situations Observing and following standard procedures isthe best way to prevent the unexpected happening However these situationsdo anse and they should be reported to your supervisor in accordance with organisational requirements Trained hospitality staff can save lives A First Aid Certificate isa real asset because you are better able to deal with the unexpected injury The most common types of hospitality workplace accidents Cutsand Abrasions m
11. nnk bottles because they could be mistaken fora drink e Make sure chemical dispensers with taps have dnp traysin place to stop any accidents from occumng e Colourcode different containers of diluted chemicalsto avoid confusion e Neverallow rubbish to build up in storage areas e Do not store anything at ground level place iton a shelforhang it up e Shelvesand floors should be cleaned regularly e Use a ladderwhen reaching up to high shelving to avoid the nsk of spilling chemicals on yourself e Make sure every item hasa regular place of storage Disposal of refuse and food waste Garbage isa by product of all food service operations Crew needsto be made aware of all garbage containers and areasof disposal Crew also needsto know the Organisational requirements for recycling procedures Garbage isa potential source of cross conta mination for both food handlers and pests The food handler who comes into contact with garbage and then touches food can passon hammful bactena to a customer Pests that breed live and feed on garbage can also land on surfaces where food is prepared The basic rules for garbage disposal are asfollows e Remove allleftoverfood vegetable and meat scrapsfrom the work place and put them in lined bins e Wash yourhandsimmediately afterhandling garbage orgarbage containers e Line allgarbage bins with plastic linersand replace them asneeded e Clean garbage containers frequently with hot soapy wa
12. or other foreign objects in their meal PREVENT DISEASE SPREADING Dirt and food scrapsthat build up may attract mice cockroaches flies and other pests leave nothing to chance SAFE WORKING CONDITIONS Spillages are inevitable but if left they can cause a build up of dangerous greasy surfaces The use of protective glovesand clothing when handling cleaning chemicals is very important COST EFHCIENCY Always keep equipment clean and in good working order Replacements are never cheap Clean Food Production Areas 2 Developed 20 04 2007 Cleaning equipment It is important to remember when using a range of cleaning products that you must always follow the manufacturers requirements Most products will spec ify the amount to be used and the protective clothing necessary to perfom the task This will reduce the nsk of accidents and cut down on costs due to excess use Separate cleaning equipment should be used to perfom different tasks For example if you were cleaning a bench top with a cloth then you would not use the same cloth to wipe up a spill on the floor Cross conta mination or the transfemng of dirt and bactena from one surface to another will greatly increase the chance of food poisoning Brooms Dust Pan and Brush These are used to remove visible dry spillages dust dirt scrapsand breakages Mop and Bucket These are used when cleaning floors with detergents and sanitisers They can also be used to wipe up
13. ostly from kitchen knives broken glass canlids sharp edgesof equipment Fa lls slipping on spillages bumping into other people tnpping over items Bums and Scalds steam gasflames hotoll hotpans Strainsand Sprains incorrect handling or lifting slipsand falls Machine Injunes electnc shock fingers clothing caught in machinery Chemical Injunes ingestion of poisonous chemicals spillage of comosive chemicalson person Clean Food Production Areas 17 Developed 20 04 2007 Self Assessment Instuctions In the following test you will be required to answer all questions e You are required to obtain 100 to pass e If you do not obtain the pass mark revise all the leaming maternal and redo the test Question 1 Why should wa ming signs be displayed when cleaning floors Question 2 Why is it important to use the corect chemicals when cleaning Question 3 Why should cleaning matenals be stored separately from food Question 4 Why should manufacturer s instructions be followed when dismantling and cleaning machines Question 5 Explain the following phrase Clean asyou go and you won t have to go and clean Clean Food Production Areas 18 Developed 20 04 2007 Practical Exercise Practical Task Type Date Comments by Exerc ise Completed Supervisor Task No 1 Demonstrate the dismantling cleaning and re assembly of a machine to your supervisor T
14. ote the growth of bactena e Sweep and wipe down allareasto clearaway all food particlesand debnis before mopping or washing Check undemeath all benches and equipment Work Surfaces and Walls It isbest to use the Two Bucket Method when cleaning work surfacesand wallsthat are metal tiled painted glassand vinyl The Two Bucket Method 1 Gather two different coloured buckets e g red and blue 2 Use a clean cloth in each bucket 3 Fillthe red bucket with a multi ourpose cleanerand wam water Follow manufacturers instructions 4 Fillthe blue bucket with hot water 5 Dip a clean cloth into the red bucket and clean the surface orwall 6 Allow the liquid to stand on the surface for5 minutesto give the disinfectant time to work 7 Using a clean cloth from the blue bucket wipe and nnse down the surface 8 Rinse out the cloth and sponge dry the surface use paper towelling to dry windows this will help to prevent marks Hoors Tiled linoleum or painted concrete floorscan be cleaned using the following procedure Remember to always post waming signsorcordon off the area before you begin mopping e Fillthe mop bucket with hot soapy water 50 60 C e Soaka clean mop in soapy water until it is wet all the way through Ring the mop out using the nnging well on the bucket until most of the water is removed Do not use handsasthere may be glassorother sharp objects tangled in the mop Clean Food Production A
15. reas 7 Developed 20 04 2007 e Start mopping cleaning an area no biggerthan 2 square metres ata time until the designated area isclean and all removable marksand stains have gone If this has not been achieved repeat the process until the whole area isclean e Allow the area to airdry Cleaning drains gully taps and overflows Regulany clean drains gully tra psand overflows asthese areas breed bactena and disease Pests such as flies cockroaches ratsand mice live and breed in these wam moist and dark spaces so always remember to e use commercial industnal grade cleaners ordegreasers e follow manufacturers directionsand pourthe quantity required into the drains gully trapsand overflows e allow to stand forthe recommended length of time according to manufacturer s directions e flush thoroughly with boiling water as this will help to remove any blockages Cleaning shelving cupboards and drawers When cleaning in the kitchen shelving cupboardsand drawers are often forgotten Food can be spilt on or in these placesand thiscan attract unwanted pests and vermin The incorect storage of knivesand equipment in drawers shelvesand cupboardscan also be nsky Follow the procedures below e Clearshelves drawersand cupboards of all stored matenals and equipment HE Coo ic 7 L UT F Baa SS fati e Using a dry cloth or brush dust the area to remove dirt and food particles e Wash the area
16. terand disinfectant to remove allfood residues Dry immediately e Cleaning equipment that is used forcleaning bins and refuse containers should not be used to clean other areasor surfaces e Provide lidsforbinsand make sure they are closed at all times to stop from pests from getting in and bad odours from getting out e Make sure garbage containers are adequate in size and numberto avoid overflow and spillage Working in an organised and efficient way Every Debonairs Pizza will have certain procedures or requirements in place These procedures are based on curent national laws for Food Hygiene Occupational Health and Safety mlesand Employee Relations They will also have procedures to suit their style of business These may include customer relations cleaning schedules and dresscodes It isimportant to note the following points to improve efficiency in the workplace Clean Food Production Areas 11 Developed 20 04 2007 e Working efficiently will reduce the amount of take it takesto do a task e Alwaystry to minimise disruption to you and other staff members e Prepare a work plan listing the tasks that need to be done and the approximate time needed e Collect allequipment before starting a task e Explain to fellow crew the tasks that need to be completed and make sure everyone understands their role e Do not undertake cleaning procedures when food service isin progress e Use labelsand signsin the work area so equipment
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