COURSE OVERVIEW:
Welcome to the Clean & Maintain Kitchen Equipment course. This program will equip you with the skills and knowledge to clean, sanitise, store, and maintain kitchen equipment and utensils in a way that protects food safety, complies with regulatory requirements, and supports an efficient, professional kitchen environment. Throughout this course, you will learn how to apply structured cleaning procedures, manage chemicals and waste safely, respond to minor incidents, and support day-to-day maintenance so that commercial kitchen operations remain hygienic, reliable, and audit-ready.
This course begins by focusing on how to identify the range of equipment, utensils, and surfaces that require cleaning in a kitchen premises and how to organise this work systematically. You will learn how to recognise all items that must be cleaned and sanitised, not only obvious food-contact equipment but also associated fixtures, storage areas, and frequently touched surfaces that can impact hygiene. You will also examine the use of work instructions and job safety analysis sheets, the layout and purpose of the cleaning storeroom, the types of equipment involved in cleaning tasks, and the importance of seeking appropriate training and advice so that cleaning activities are carried out safely and consistently.
The course then explores how to carry out cleaning and sanitising tasks to a professional standard using the correct tools and products. You will learn how to select suitable cleaning utensils and chemicals for different types of surfaces, and how to assemble and disassemble cleaning equipment to ensure thorough cleaning and safe operation. You will examine the range of cleaning chemicals used in a commercial kitchen and how to implement cleaning procedures in accordance with enterprise policies, hygiene regulations, Food Safety Plans, and legislated requirements. You will also consider the cleaning and sanitising of specific items of equipment and how to ensure that both visible soil and invisible contamination are effectively controlled before equipment is returned to service.
Attention then turns to the safe storage of equipment, chemicals, and waste so that cleanliness is maintained and hazards are minimised. You will learn where and how to store cleaned equipment and utensils for future use in ways that prevent re-contamination, and how to store cleaning items and chemicals correctly after use, including the safe handling and storage of left-over chemicals. You will examine how to dispose of food waste and internal waste in line with standard requirements, what is meant by “food for disposal”, and how to maintain the waste disposal area in a clean, sanitary condition. You will also explore hygiene regulations relevant to waste management in commercial kitchens and the gathering and processing of dirty linen from the kitchen and other departments to prevent cross-contamination.
The course then addresses emergency response and basic maintenance so that you can support both immediate safety and long-term equipment reliability. You will examine emergency first aid procedures in the event of a cleaning-related incident or accident, including the steps to follow when aiding a person who has been injured and how to administer basic first aid for minor cuts, bruises, abrasions, burns, and scalds that may occur during kitchen or cleaning tasks. You will also learn how to perform basic premises maintenance and routine maintenance activities on equipment and utensils, what is typically involved in day-to-day maintenance, and how to identify faults and report maintenance requirements promptly. This will include consideration of standard requirements for disposing of chemicals safely when maintenance or cleaning activities generate chemical waste, and how clear reporting supports both safety and operational continuity.
By the end of this course, you will be able to identify all equipment, utensils, and surfaces that require cleaning, apply appropriate cleaning and sanitising methods using suitable tools and chemicals, and store both equipment and cleaning agents in line with enterprise and regulatory standards. You will understand how to manage food waste, internal waste, and dirty linen within a structured hygiene and waste management framework, and how to apply basic maintenance and fault-reporting procedures to keep equipment serviceable. Most importantly, you will be equipped to contribute to a commercial kitchen environment that is clean, compliant, and safe for staff and customers, with well-managed cleaning processes that support both food safety and efficient daily operations.
LEARNING OUTCOMES:
By the end of this course, you will be able to understand:
- How to identify the equipment and utensils that may require cleaning in a kitchen premises?
- How to clean and sanitise kitchen equipment?
- What else needs to be cleaned?
- The work instruction or job safety analysis sheets
- Where and how to store cleaned equipment?
- How to select appropriate cleaning utensils and chemicals?
- The type of surfaces that may need to be cleaned
- The cleaning storeroom
- What equipment that may be involved in cleaning?
- Why and how you should obtain training and advice?
- The assembling and disassembling cleaning equipment
- The cleaning chemicals used in commercial kitchen
- How to implement cleaning procedures in accordance with enterprise and legislated requirements?
- How to dispose of food waste?
- The cleaning and sanitising of specific equipment
- The Food Safety Plans
- How to store cleaned equipment and utensils for future use?
- The correct storage of cleaning items and chemicals after cleaning
- How to store left-over chemicals?
- The emergency first aid procedures in the event of a cleaning-related incident or accident
- What procedures to follow when aiding a person who has been injured?
- How to administer basic first aid for minor cuts, bruises, abrasions, burns and scalds?
- How to perform basic premises maintenance activities?
- How to perform basic maintenance activities on equipment and utensils?
- What is involved in maintenance activities?
- The day-to-day maintenance
- How to report maintenance requirements?
- The identification of faults and the procedure to report faults
- The disposal of internal waste
- The standard requirements relating to disposing of chemicals
- The safe disposal of chemicals
- How to maintain waste disposal area in a clean condition?
- What is meant by ‘food for disposal’?
- The gathering and processing of dirty linen from kitchen and other departments
- The hygiene regulations
- Waste management in commercial kitchens
COURSE DURATION:
The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.
ASSESSMENT:
A simple 10-question true or false quiz with Unlimited Submission Attempts.
CERTIFICATION:
Upon course completion, you will receive a customised digital “Certificate of Completion”.