COURSE OVERVIEW:
Cleanliness is a vital part of any catering business, and never more so than in the kitchen. Only by following commercial kitchen cleaning procedures can you maintain the highest level of hygiene.
In any commercial kitchen, canteen or catering environment, grease and dirt naturally build up over time, covering surfaces and cooking equipment. This not only presents health risks but can be a fire hazard too. Commercial cleaning best practices include establishing guidelines for cleaning your commercial kitchen and equipment, as well as for training employees on the cleaning and sanitizing of kitchen tools and utensils. Management should also engage in best practices by outlining a daily, weekly and monthly commercial kitchen cleaning schedule.
Furthermore, equipment used in the kitchen gets old, breaks and becomes dangerous to use as well as potentially contaminating food being processed on the premises.
Many establishments use a maintenance schedule to provide regular preventative maintenance for nominated pieces of equipment. This means that all the items covered by such a schedule are routinely checked to ensure they are in good working order, and any required maintenance is performed to prevent break-downs: the idea of this approach is to stop a problem/breakdown happening in the first place.
This course focuses on commercial kitchen and equipment cleaning best practices. The first part discusses how to clean and maintain kitchen equipment and utensils, including: the identification of the equipment and utensils that may require cleaning, the selection of appropriate cleaning utensils and chemicals, the cleaning procedures and the proper storing of equipment, cleaning items and utensils, after use.
The second part explains how to perform basic maintenance on kitchen equipment, utensils and premises, in addition to the emergency first aid procedures in the event of a cleaning-related incident or accident. Then discusses how to handle waste and laundry requirements, including: the proper dispose of internal waste, how to maintain a clean and sanitary waste disposal area and the gathering and processing of dirty linen from kitchen and associated departments.
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.
COURSE REQUIREMENTS:
You must have access to a computer or any mobile device with Adobe Acrobat Reader (free PDF Viewer) installed, to complete this course.
COURSE DELIVERY:
Purchase and download course content.
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”.