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1. CLEAN AND MAINTAIN KITCHEN
EQUIPMENT AND UTENSILS
D1.HRS.CL1.03
Slide 1
DEDY WIJAYANTO
DEDY WIJAYANTO
Part 2

2. Clean and maintain kitchen
equipment and utensils
Summary:
• Identify what has to be cleaned and when
• Select cleaning utensils and chemicals
• Implement cleaning procedures
• Store cleaned equipment
• Store cleaning items
• Emergency first aid
Slide 2DEDY WIJAYANTO

3. Element 3:
Perform basic maintenance on
kitchen equipment, utensils and
premises
Slide 3DEDY WIJAYANTO

4. Perform basic maintenance on kitchen
equipment, utensils and premises
Performance Criteria
 3.1 Perform basic premises maintenance activities as
necessary
 3.2 Perform basic maintenance activities on equipment
and utensils as needed
 3.3 Report maintenance requirements that cannot be
satisfactorily addressed
Slide 4DEDY WIJAYANTO

5. Basic premise maintenance
Basic premises maintenance
• Tightening loose fittings
• Replacing minor items that are damaged or pose risk
• Replacing light globes, tubes, starters and covers, as
required
• Replacing torn or damaged fly screens
• Taking short-term remedial action to prevent a
dangerous or sub-standard situation, from worsening.
• Contacting the relevant person/department to effect
professional repairs
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6. Basic premise maintenance
Routine / preventative maintenance
• Why is this important?
• What activities can be
undertaken?
• Who should do this?
• When should it be done?
Slide 6DEDY WIJAYANTO

7. Basic premise maintenance
Routine / preventative maintenance
• Wiping down and cleaning surfaces
• Washing and rinsing of items
• Sanitising items
• Drying items out
• Dismantling and reassembling items correctly
• Emptying items
• Changing filters
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8. Identifying maintenance requirements
Identifying items needing maintenance
• How can you identify if items need
maintenance?
• What should you do with these items?
• How do you report the need for maintenance?
Slide 8DEDY WIJAYANTO

9. Handling maintenance requirements
Handling items needing maintenance
• Equipment should be removed from service as soon as
a fault has been identified
• Equipment should be labelled clearly and
obviously ‘Out of Service’
• Equipment should be stored in the
appropriate ‘Out of Service’ area
• Appropriate ‘Report Fault’ paperwork
should be completed
Slide 9DEDY WIJAYANTO

10. Perform basic maintenance on kitchen
equipment, utensils and premises
Summary:
• Perform basic premises maintenance
• Equipment basic maintenance activities
• Report maintenance requirements
Slide 10DEDY WIJAYANTO

11. Element 4:
Handle waste and laundry
requirements
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12. Handle waste and laundry requirements
Performance criteria:
 4.1 Dispose of internal waste in accordance with
enterprise and legislated requirements
 4.2 Maintain waste disposal area in a clean and
sanitary condition
 4.3 Gather dirty linen from kitchen and associated
departments and process dirty linen
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13. Dispose of internal waste
Define internal waste:
• Food
• Chemical
• Fats and oils
• Liquid waste
• Paper waste
• Plastic waste
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14. Dispose of internal waste
Define internal waste:
Organic waste
• Waste that will break down in landfill
– Food
– Paper waste
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15. Dispose of internal waste
Define internal waste:
Non Organic waste
• Will not decompose on land fill:
– Chemical
– Fats and oils
– Plastic waste
– Aluminum cans
– Glass bottles
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16. Dispose of internal waste
Refuse, reduce, recycle
• ‘Reuse’ encourages the use of a product more
than once before it is discarded.
• ‘Reduce’ ask people to generate less waste by
thinking more about what they buy and what
they use.
• ‘Recycle’ suggests that products can be re-made
into something else.
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17. Dispose of internal waste
Recycle
• Organic waste
• Non Organic waste
• Separate into specific containers:
– Chemical
– Fats and oils
– Plastic waste
– Aluminum cans
– Glass bottles
Slide 17DEDY WIJAYANTO

18. Dispose of internal waste
Recycle
Organic waste
Anything that will decompose:
• Food products
• Paper products wrapping
• Dirt off the floor
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19. Maintain waste disposal area
Waste disposal areas:
• Garbage areas
• Refrigerated garbage areas
• Garbage chutes
• Bins, hoppers, garbage chutes
• Compacter systems.
All must be cleaned on regular, DAILY, basis.
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20. Maintain waste disposal area
Management of waste disposal areas
• Adequately contain the volume and type of
garbage and recyclable matter on the food
premises
• Enclose the garbage or recyclable matter to
keep pests and animals away from it
• Areas are designed and constructed so that
they may be easily and effectively cleaned
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21. Disposing of food
Handling food for disposal
A food business must ensure that food for disposal is held and
kept separate until it is:
• Destroyed
• Used for purposes other than human consumption
• Returned to its supplier
• Further processed in a way that ensures its
safety and suitability; or
• Ascertained to be safe and suitable.
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22. Disposing of chemicals
Disposing of cleaning chemicals
• Chemicals have become dated
• Containers have lost their labels and you don’t know what’s
inside
• You change suppliers and elect to start this new relationship
• You decide to discontinue using a certain product
• There has been a spill and you need to get rid
of the product that has been cleaned up.
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23. Disposing of chemicals
Disposing of cleaning chemicals
This disposal of chemicals must be done safely and according to
environmental conditions
This means:
• Cleaning chemicals must not be poured down the sink/gully
trap
• Cleaning chemicals must not be thrown out
with normal rubbish.
Slide 23DEDY WIJAYANTO

24. Manage dirty linen and process
May include:
• Kitchen Uniforms
• Kitchen cleaning cloths
• Table linen.
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25. Manage dirty linen and process
Processes may include:
• Sorting
• Notifying laundry
• Transporting
• Returning clean linen
• Checking returned linen.
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26. Handle waste and linen
Summary:
• Internal waste
– Separate
– Recycle
• Waste disposal area
– Tidy
– Clean
• Dirty linen
– Manage.
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