kebersihan area dapur

1. CLEAN AND MAINTAIN KITCHEN
EQUIPMENT AND UTENSILS
Part 1

2. Learning Objectives
2
Elements
1. Clean kitchen premises
2. Clean and maintain equipment and
utensils
3. Perform basic maintenance on kitchen
equipment utensils and premises
4. Handle waste and laundry
requirements

3. 3
Element 1:
Clean kitchen premises

4. 4
Purpose of Food Safety Plan (FSP)
FSP Cleaning Schedule
• The cleaning schedule will determine:
• When EVERYTHING is to be cleaned
• How it is to be clean
• Who is to clean
• How often everything will be cleaned
• What chemicals and equipment are to
be used when cleaning
• Advice on OH&S equipment to be used when using
cleaning chemicals.

5. 5

6. Identify areas to be cleaned
Areas to be cleaned
› Floor of the kitchen
› Workbenches fixed and/or mobile
› Storerooms, shelving, floor, walls and ceilings
› Sinks and food disposal units
› Drains, in floors, especially wet areas
› Exhaust fans and filters
6

7. Areas to be cleaned
› Air conditioning outlets
› Light covers
› Staff change rooms
› Garbage storage areas
› Stock receiving areas
› Grease traps
› Walls.
7
Identify areas to be cleaned

8. Select cleaning equipment
Types of equipment
› Mops
› Brooms and brushes
› Cloths and sponges
› Buckets
› Protective gloves
› Protective face masks
› Warning signs
8

9. Select cleaning equipment
Types of equipment
› Garbage receptacles
› Vacuum cleaners
› Scrubbing machines
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10. Select cleaning equipment
Personal Protective Equipment
› Hand gloves
› Eye goggles
› Aprons
› Footwear
› Airways Protection.
10

11. Want big impact?
USE BIG IMAGE
11

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Chemicals
Chemicals used for cleaning in food areas
General detergent
Dishwasher detergent
Floor cleaner
Drain cleaner
Bleach
Oven cleaner
Grill cleaner
Sanitisers.

13. Process of cleaning
13
Principles of cleaning
Remove all visible waste from the area to be
cleaned.
Apply cleaning agent and allow it to work on
the area.
Remove the cleaning agent and restore area
to it correct condition.

14. Implement cleaning procedures
14
Cleaning Schedule Checklists
What?
Who?
When?
With what?
How often?

15. Implement cleaning procedures
15
Material safety data sheet (MSDS)
A material safety data sheet (MSDS) is an
important aspect of occupational safety and
health.
What information is contained within a
MSDS?

16. Implement cleaning procedures
Total success!
Material safety data sheet (MSDS)
› Physical data
› Toxicity or potential hazards
› Health effects
› Procedures for safe use
16

17. Implement cleaning procedures
Material safety data sheet (MSDS)
Reactivity
Storage
Disposal
Protective equipment
Spill-handling procedures.
17

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Cleaningsteps
Workbenches
Remove any materials that are visible
Wash with hot water with detergent
Hot water is to soften any fats and the detergent will help
remove the fats
Scour with cloth or fibrous material to break up debris that is
adhered to surface
Rinse with hot water
Allow surface to air dry
Apply sanitiser and use to manufacturers’
instruction on MSDS sheet.

19. 19
Cleaning steps
Utensils
Cooks knives
Chopping boards
Stainless steel bowls
Pots
Pans
Plates
Platters.

20. 20
Floors
These will need to be cleaned on a daily
basis.
Basic cleaning will be sweeping once or twice
a day.
Floors in food production will have to
be cleaned more regularly.

21. 21
Storage areas
Cool storage - refrigeration
Freezer Storage
Dry stores

22. Sinks
› Hand washing sinks
› Food washing sinks
› General purpose cleaning
sinks
› Floor washing sink
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23. Drains
› Covers removed
› Washed and sanitised.
› Any trapped debris removed before cleaning.
› If drains are cleaned on regular basis there is
no need to dry them.
› They will air dry.
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24. Clraning steps
Walls of food production areas
› These will need to be cleaned as needed
› Cleaned on a weekly or fortnightly basis as
stated in FSP.
› Higher than this can be cleaned on a 3
month cycle or as needed.
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25. Cleaing steps
Air filters and vents
› Over stoves and ovens
› Air conditioning
› Air flow vents in walls.
25

26. 26
Staff change rooms
While this is not as higher priority as
the food production area it is still an
area that needs to be checked and
cleaned regularly, daily.
Staff might leave food there
Possible infestation of pests of some
type
Smells tend to build

27. Garbage bins and Garbage storage areas
› Use plastic liners
› Wash bins every time they are emptied
› Cleaned on a daily basis
› Allowed to air dry
› Relined with clean plastic liner
› Lid replaced
27

28. Cleaning instructions
Work Instruction or Job Safety Analysis
Sheets
A Work Instruction (WI), Job Safety Analysis
(JSA) or SOP (Standard Operating
Procedure) may be provided by the
employer to assist in cleaning and in the
application of chemicals.
› What information is provided?
› Where can these sheets be accessed?
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29. Additional cleaning required
Breakages
› Unexpected and not part of cleaning schedule
› Immediate response required
Spillages
› Unexpected and not part of cleaning schedule
› Immediate response required
Allowances have to be made to all schedules for
the unexpected.
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30. Store cleaning items
Condition
› Clean ready for later use
Position
› Close to the kitchen
Responsibility
› Last person to use
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31. Store cleaning chemicals
Condition
› Secured in container it was delivered
Position
› Chemical storage area
› Sealed
Responsibility
› Last person to use
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32. Store cleaning chemicals
General storage conditions
› Keep in a storeroom away from other products
› A register should be maintained to record items
› The store room must be well lit and ventilated
› The room should only be used for storing chemicals
› Heavy containers must be stored on lower shelves
› Keep containers well sealed and labelled
32

33. Store cleaning chemicals
General storage conditions
› Have MSDS and first aid directions posted in the area
› First aid resources to support possible treatment
requirements
› Keep away from a naked flame or excessive heat
› Product usage charts should be close to the chemicals for
easy and clear reference purposes
› Instructions for safe chemical handling must be poste
› Necessary PPE should be present
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34. Store cleaning chemicals
General storage conditions
› Never store chemicals or cleaning agents in food
containers
› Never store chemicals with food
› Do not allow customers to come into contact with
chemicals
› Never mix chemicals together
› Ensure measuring devices for chemicals
are not used for any other purpose.
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35. Emergency first aid procedures
Emergency first aid procedures may
include:
› Notifying internal first aid officers of
emergencies
› Contacting external emergency services
for assistance
› Administering basic first aid for minor
cuts, bruises, abrasions, burns and scalds.
35

36. Emergency first aid procedures
Additional requirements:
› Material Safety Data Sheets
› Internal First Aid officers
› Correct use and storage of chemicals
› Applying appropriate first aid measures
in emergency situations
› International language signage
› Photo signage and instructions 36

37. Emergency first aid kit
Condition
› Fully stocked
Position
› Easy access to staff
Responsibility
› Enterprise
37

38. Work projects: Clean kitchen
Premises
Summary:
› Identify Areas to be cleaned
› Cleaning utensils to be used
› Chemicals to be used
› Cleaning procedures
› Additional cleaning
› Store cleaning equipment
› Emergency First Aid 38

39. Element 2:
Clean and maintain kitchen
equipment and utensils
39

40. Identify equipment cleaning needs
General cleaning requirements
› Follow manufacturer’s instructions in relation to
using chemicals on the equipment
› Follow manufacturer’s instructions when
cleaning their equipment
› Pay attention to the job
› Don’t cause any damage to anything
being cleaned
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41. Cleaning and sanitation
› What is the difference between cleaning and
sanitising?
› What do the customers expect?
› What does your Food Safety Plan state?
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42. Cleaning and sanitation
Cleaning
› Removal of visible dirt and debris (including rust)
either from crockery, cutlery, glasses, equipment
or
› Removal of odour
Sanitation
› Killing of microbes using either hot
water or chemicals
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43. Cleaning utensils
› Free from foreign matter
› Free from visible matter
› Bacteria reduced to safe level
› Dry to touch
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