Clean kitchen premises and equipment

CODE: SITHKOP001

ENROL TODAY (or express interest)

What you'll learn:

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.

The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.

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What You'll Learn

We introduce you to the skills and knowledge needed in today's cleaning workforce.

You’ll learn:

Clean and sanitise kitchen equipment:

Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions.
Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.
Store cleaned equipment in designated place.

Clean service-ware and utensils:

Sort service-ware and utensils and load dishwasher with appropriate items.
Hand wash any items not appropriate for dishwasher.
Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.
Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

Clean and sanitise kitchen premises:

Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.
Clean areas of any animal and pest waste and report incidents of infestation.
Follow safety procedures in the event of a chemical accident.
Sort and remove linen according to organisational procedures.
Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.

Work safely and reduce negative environmental impacts:

Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.
Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
Reduce negative environmental impacts through efficient use of energy, water and other resources.
Sort general kitchen waste from recyclables and dispose of them in designated recycling bins.
Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.

Some of the industries your skills will be used in are:

child care centres
disability services
commercial businesses
small businesses

COURSE OPENS ON ***

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COURSE DETAILS:

Inside each unit, you will get the following:

A Learner Manual - this is where you will find all of the content. These guides have been written by actual industry leaders.
Self-Paced Workbook - these can be easily downloaded and printed or done right on your computer.
Written Quizzes and Assessments - these are simple and easy to understand and can be printed or done online.
Physical Skill and Demonstration - scenarios written specifically to practice skills that you will need in the real life industry.
Certificate upon Completion

HOW WILL I BE ASSESSED?

Our goal is to make assessing as easy an as fun as possible. You are required to provide evidence that you have completed the work. We use short answer questions, long answer questions, quizzes, photos and videos. Below are some activities that you will be required to do in order to complete this unit:

Efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at least six different occasions

Clean each of the following large and small equipment items on at least six occasions according to cleaning schedules:

Cooking equipment -

large and small pots
fry pans
deep-fryers
baking trays

dishwashers
garbage bins
glasswashers

Measures -

scales
temperature probes

Mechanical food preparation equipment -

commercial mixers - food processors, blenders and attachments
mincers
slicing machines

Ovens

Clean and replenish the following commercial service-ware and utensils on at least six occasions:

cutting boards
containers
cooking utensils
crockery and dishes
cutlery
glassware
graters and peelers
knives

Sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions:

cleaning cloths
clothing
napkins
serving cloths
tablecloths
tea towels

Perform the above cleaning work demonstrating use of:

different types of cleaning agents and chemicals for kitchens and equipment
cleaning, sanitising and disinfecting methods for kitchens and equipment
correct and environmentally sound disposal methods for waste and hazardous substances
efficient use of energy, water and other resources

Complete above cleaning tasks:

within commercial time constraints
selecting and using correct personal protective equipment.

Meet the Trainer

Fiona Morris

Founder - Australian Cleaning Academy

Our head trainer, Fiona Morris, has over 20 years experience in the cleaning. Not only has she established several successful cleaning businesses, she has trained many future cleaning business owners and upskilled many in the industry.

A qualified trainer and assessor, holding Cert IV TAE/ WHS and Cert III Cleaning Operations.

MORE ABOUT OUR TEAM

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