Clean Kitchen Premises and Equipment

This course is designed to equip you with the knowledge and skills to ensure that your kitchen premises and equipment are always clean and sanitary. The course will cover various topics such as cleaning and sanitizing techniques, food safety principles, and pest control measures.

By the end of this course, you will be able to maintain a clean and sanitary kitchen that meets the highest health and safety standards. You will be able to implement proper cleaning and sanitizing techniques, prevent cross-contamination, and ensure proper food handling and storage. The knowledge and skills gained from this course will enable you to provide safe and healthy meals for guests and maintain the reputation of you hotel or restaurant.

Learning Outcomes:

Clean and sanitise kitchen equipment

– Select and prepare cleaning agents and chemicals and personal protective equipment 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 clean 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 promptly dispose of kitchen waste to avoid cross-contamination with food stocks.

Work safely and reduce negative environmental impacts

– Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

– Use energy, water and other resources efficiently to reduce negative environmental impacts.

– Sort general waste from recyclables and dispose of in designated recycling bins.

– Safely dispose of all bar waste, including hazardous substances.