Sector

TOURISM SECTOR (HOTEL AND RESTAURANT)

Qualification Title
COOKERY NCII
Unit of Competency

CLEAN AND MAINTAIN KITCHEN PREMISES

Module Title

CLEANING AND MAINTAINING KITCHEN PREMISES

GOLD LANE INTERNATIONAL TRAINING SKILLS INC.

Matayumtayum, Lapaz Tarlac

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome!
The unit of competency “Clean and Maintain Kitchen Premises”, is one of
the competencies of COOKERY NCII, a course which comprises the knowledge, skills
and attitudes required for bakers.
In this module, you are required to go through a series of learning activities
in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform
the activities on your own. If you have questions, do not hesitate to ask for
assistance from your facilitator.

Remember to:
• Read information sheets and complete the self-check.
• Perform the Task sheets and Job sheets until you are confident that your
output conform to the Performance Criteria Checklist that follows the sheets.
• Submit outputs of the Task sheets and Job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve
as your portfolio during the institutional Competency Evaluation. When you
feel confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.

You must pass the institutional competency evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 COOKERY NCII

LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

1 Clean and maintain Cleaning and maintain TRS512328

kitchen premises kitchen premises
2 Prepare stocks, sauces and Preparing stocks, sauces and TRS512331
soups soups
3 Prepare appetizers TRS512381
Preparing appetizers

4 Prepare salads and Preparing salads and TRS512382

dressing dressing
5 Prepare sandwiches TRS512330
Preparing sandwiches

6 Prepare meat dishes TRS512383

Preparing meat dishes

7 Prepare vegetables dishes TRS512384

Preparing vegetables dishes

8 Prepare egg dishes TRS512385

Preparing egg dishes

9 Prepare starch dishes TRS512386

Preparing starch dishes

10 Prepare poultry and game Preparing poultry and game TRS512333

dishes dishes
11 Prepare seafood dishes TRS512334
Preparing seafood dishes

12 Prepare desserts TRS512335

Preparing desserts

13 Package prepared food TRS512340

Packaging prepared food

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 MODULE CONTENT

Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES

Module Title: Cleaning and Maintaining Kitchen Premises
Introduction: This unit deals with the skills and knowledge involve in
cleaning, sanitizing and maintaining kitchens, equipment and utensils for food
preparation and storage in commercial/institutional kitchens
Nominal Duration: 8 Hrs
Learning Outcomes:
At the end of this module, you must be able to:
LO1. Clean, sanitize and store equipment
LO2. Clean and sanitize premises
LO3. Dispose of waste

ASSESSMENT CRITERIA:
1. Chemicals and clean potable water are selected and used for cleaning
and/or sanitizing kitchen equipment utensils, and working surfaces
2. Equipment and/or utensils are cleaned and/or sanitized safely using
clean/potable water and according to manufacturer’s instructions
3. Clean equipment and utensils are stored or stacked safely in the
designated place
4. Cleaning equipment and supplies are used safely in accordance with
manufacturer’s instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and area
7. Cleaning schedules are followed based on enterprise procedures
8. Chemicals and equipment for cleaning and/or sanitizing are used safely
9. Walls, floors, shelves and working surfaces are cleaned and/or sanitized
without causing damage to health or property
10. First aid procedures are followed if an accident happens
11. Wastes are sorted and disposed according to sanitary regulations,
enterprise practices and standard procedures
12. Cleaning chemicals are disposed safely according to standard procedures

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.1 : CLEAN, SANITIZE AND STORE EQUIPMENT

ASSESSMENT CRITERIA:
1. Chemicals and clean potable water are selected and used for cleaning
and/or sanitizing kitchen equipment utensils, and working surfaces
2. Equipment and/or utensils are cleaned and/or sanitized safely using
clean/potable water and according to manufacturer’s instructions
3. Clean equipment and utensils are stored or stacked safely in the
designated place
4. Cleaning equipment and supplies are used safely in accordance with
manufacturer’s instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position and area

CONTENT:
1. Common Kitchen Tools, Utensils and Equipment
2. Cleaning Tools and Equipment
3. Cleaning Sanitizing and Storing Equipment

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 1

CLEAN, SANITIZE AND STORE EQUIPMENT

Learning Activities Special Instructions

You should read and understand the
Information sheet and check
yourself by answering the Self-
check. You must answer all
questions correctly before
proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate
your work as you are practicing your
skill.
You shall prepare appropriate tools,
materials, equipment and PPE
needed for the task.
In performing the operation, you
must observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are
ready to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 1.1-1
COMMON KITCHEN TOOLS, UTENSILS AND EQUIPMENT

This unit will cover the most basic pre-requisite knowledge and skills that is
required of any kitchen staff in the professional cookery industry.
Familiarizing yourself in the Kitchen also requires knowledge of knowing all the
names of the equipment and tools that are present and used by the kitchen staff.

POTS AND PANS

STOCKPOT
§ A large, deep straight-sided pot for preparing stocks
and simmering large quantities of liquids
§ Stockpots with spigots allow liquid to be drained off
without disturbing the solid contents or lifting the pot

SAUCEPAN
§ Similar to a small, shallow, light sauce pot, but with one
long handle instead of two loop handles; either straight
or slanted sides.
§ This is used for general range-top cooking

SAUCEPOT
§ A round pot of medium depth, similar to a stockpot but
shallower, making stirring or mixing easier
§ This is used for soups, sauces and other liquids

FRY PAN
§ Used for general frying; easiest pan to use for flipping
food without utensils

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
BRAZIER
§ Round, broad, shallow, heavy-duty pot with straight
sides
§ Used for browning, braising and stewing meats

SAUTÉ PAN (Straight Sided)

§ Similar to a shallow, straight-sided saucepan, but
heavier; used for browning, sauteing, frying.
§ Because of its broad surface area, the sauté pan is
used for cooking sauces and other liquids when rapid
reduction is required

SAUTÉ PAN (Slope-Sided)

§ Used for general sauteing and frying of meat, fish,
vegetables and eggs
§ The sloping sides allow the cook to flip and toss the
food without a spatula

CASSEROLE (Dutch Oven)

§ made of very thick material for slow heating of food
which need softening, tenderizing, and long cooking
§ It may be rounded or oblong but must be very deep to
accommodate meat, poultry and others together with
plenty of liquid

CAST-IRON SKILLET
§ A very heavy, thick-bottomed fry pan; used for pan
frying when very seedy, even heat is desired

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
DOUBLE BROILER
§ Has two sections
§ The lower section similar to a stockpot holds boiling
water
§ the upper section holds food that must be cooked at
low temperatures and cannot be cooked over direct
heat

SHEET PAN (Bun Pan)

§ Shallow rectangular pan (1 inch/ 25 mm deep) used
for baking cakes, rolls and cookies, and for baking or
broiling certain meats and fish.

BAKE PAN
§ Rectangular pan about 2 inches deep
§ used for general baking and comes in a variety of sizes

ROASTING PAN
§ Large rectangular pan, deeper and heavier then bake
pan
§ used for roasting meat and poultry

HOTEL PAN
§ Also called counter pan, steam table pan, or service
pan.
§ These are rectangular pans usually made of
stainless steel which are designed to hold food in
service counters. They can also be used for baking
and steaming. Food can then be served from the
same pan.
§ They are also used for storage

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
BAIN-MARIE INSERT
§ Simply called bain-marie
§ It is a tall, cylindrical stainless steel container used
for storage and for holding foods in a bain-marie
(water bath)

STEEL BOWL
§ Round bottom bowl used for mixing and whipping for
production of hollandaise, mayonnaise, whipped
cream, and egg white foams
§ This form construction enables the whip to reach all
areas
§ This comes in many sizes

MEASURING DEVICES

SCALES
§ Most recipe ingredients are measured by weight so
accurate scales are very important
§ portion scales are used for measuring ingredients as
well as for portioning products for service

MEASURING CUP
§ Available in 1, ½, ⅓ and ¼ cup sizes; can be used for
both liquid and dry measures

VOLUME MEASURES
§ Used for liquids; have lips for easy pouring; comes in
pints, quarts, half gallons and gallons; sizes are marked
into fourths by ridges on the sides

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
THERMOMETER
Used to measure temperatures
§ Meat thermometer - indicates internal temperature
of meats
§ Instant-read thermometer - gives reading within a
few seconds of being inserted in a food product
§ Fat thermometer and candy thermometer - test
temperatures of frying fats and sugar syrups
§ Special thermometer - used to test the accuracy of
oven, refrigerator, and freezer thermostats

LADLE
§ Conventionally a type of serving spoon used for soup,
stew, or other foods; some ladles are used for
measuring and portioning liquids; sizes in ounces is
stamped on the handle

MEASURING SPOONS
§ Used in measuring small volume of dry and semi-
dry ingredient; generally used in cooking and baking
and for spices and seasonings

HAND TOOLS
BALL CUTTER
§ Melon ball scoop, parisienne knife; a small cup-shaped
half-sphere; used for cutting fruits and vegetables into
small balls

BENCH SCRAPER
§ Dough knife; a broad, stiff piece of metal with a
wooden handle on one edge, used to cut pieces of
dough and to scrape workbenches

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
CAN OPENER
§ Handheld and heavy-duty openers; blades must be
regularly replaced to prevent unwanted contamination

CHINA CAP (CHINOIS)

§ Cone-shaped strainer; used for straining stocks, soups,
sauces and other liquids

CHOPPING BOARD
§ Where food items are to be slices or chopped on

COLANDER
§ Large perforated bowl made of stainless steel or
aluminum; used to drain washed or cooked vegetables,
salad greens, pasta and other food

COOK'S FORK
§ Heavy, two-pronged fork with a long handle; used for lifting
and turning meat and other items

GRATER
§ A four-sided metal box with grids of varying sizes; used for
shredding and grating vegetables, cheese, citrus rinds, and
other foods

MANDOLINE
§ A metal/wood framework for manual slicing; has
changeable blades depending on the cut needed

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
OFFSET SPATULA
§ Broad blade, bent to keep hand off hot surfaces; used
for turning and lifting eggs, pancakes, and meats and
griddles, grills, sheet pans, and so on; used as a
scraper to clean bench or griddle

PASTRY BAG and TUBES

§ Cone-shaped cloth or plastic bag with an open end
that can be fitted with metal tubes or tips of various
shapes and sizes; used for shaping and decorating
items such as cake icing, whipped cream, duchesse
potatoes and soft dough

PASTRY BRUSH
§ Used in glazing or oiling; made with natural bristle

RUBBER SPATULA
§ Broad, flexible, rubber or plastic tip on long handle; used
to scrape bowls and pans; used for folding in egg foams
or whipped cream

SCOOPER
§ Used in scooping ice cream

SIEVE
§ Screen-type mesh supported in a round metal frame;
used for sifting flour and other dry ingredients

SIFTER
§ Used for sifting flour, dusting cakes with sugar and in
straining liquid

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
SKIMMER
§ A perforated disk, slightly cupped on a long handle;
used for skimming froth from liquids and removing
solid pieces from soups, stocks, and other liquids

SPOONS
§ Can be solid, slotted, perforated; large stainless steel
spoons hold about 3 ounces; used for stirring, mixing
and serving; slotted and and perforated spoons are
used when liquid must be drained from solids

STEEL SPATULA
§ Long flexible blade used for spreading

STRAIGHT SPATULA
§ Palette knife; long flexible blade with a rounded end;
mostly used for spreading icing on cakes and for
mixing and bowl scraping

STRAINER
§ Round-bottomed, cup-shaped strainer made of screen-
type mesh of perforated metal; used for straining pasta
and vegetables

KITCHEN TIMER
§ Will help you perform different tasks at the same time;
usually comes in one hour range

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
TONGS
§ Spring-type or scissors-type tools used to pick up
and handle food

WIRE WHISK
§ Loops of stainless steel wire fastened to a handle used to mix

ZESTER
§ Used for removing the colored part of citrus peels in thin strips

CHEF'S KNIFE
§ French knife; most used knife in the kitchen for
chopping, slicing, dicing, etc.; the blade is
wider nearing the handle and tapers until it
reaches the sharp point

SANTOKU KNIFE
§ Japanese cook’s knife; used in place of the
traditional chef’s knife; a wide-bladed knife 5
to 7 inches long

SALAD KNIFE
§ Used for mise en place, cutting and preparing fruits,
craving roast chicken and duck; narrow knife

PARING KNIFE
§ Small and pointed knife around 2 to 4 inches long; used for
trimming and paring vegetables and fruits

BONING KNIFE
§ Used for boning raw meat and poultry; a flexible boning
knife is used for filleting and light cutting; thin and pointed
about 6 inches long

SCIMITAR
§ Steak knife; used for fine cutting of steak; has a carved and
pointed blade

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
CLEAVAR
§ Used to hack and cut through bones; very heavy and
broad

OYSTER KNIFE
§ Used for opening oysters; shot knife with dull point

CLAM KNIFE
§ Used for opening clams; short and broad
knife that has a slight edge on its point

VEGETABLE PEELER
§ Used for peeling vegetables and fruits with a
revolving blade mechanism

BREAD KNIFE
§ Used for slicing bread, cake, pastry

HONING STEEL/ ROD

§ Used to sharpen the knife’s edges quickly

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
COOKING EQUIPMENT

RANGETOPS
Work horse or the backbone of the kitchen where one can
fry, boil, simmer, poach, etc.

GAS RANGE
The most popular type of range which is specifically sized for
single pots and pans.

INDUCTION COOKTOPS
The top does not become hot through the induction process;
less energy is used through the process and is faster than
classic cookware.

OVENS - Enclosed space inside of which heated air does the cooking; includes
combination oven, convection oven, microwave oven, range oven, slow cook
oven, stack oven, among others
§ Conventional oven
Operates by heating air in an enclosed space with the temperatures
adjustable.
§ Convection oven
Has fans which distribute and circulate the heat inside; even at low
temperature, food cook easily.
§ Microwave oven
Has tubes that radiate microwaves, creating heat in the food.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 1.1-2
CLEANING TOOLS AND EQUIPMENT

There are many different types of cleaning equipment used to clean a

kitchen and each piece of equipment has a special purpose.
Smaller businesses may only have domestic cleaning equipment (what you use
at home) kept in a cupboard. Bigger businesses have commercial or industrial
equipment because it is more powerful and is built for constant use. They may
also have a purpose-built cleaning storeroom where equipment, cleaning
products and protective clothing is kept.

Here is a list of cleaning equipment commonly used to clean kitchens.

MANUAL CLEANING EQUIPMENT

Broom
§ Used for sweeping dirt and other rubbish off floors and
other surfaces

Dustpan and brush

§ Used for sweeping up small spills and collecting dust
and dirt swept into a pile.

Mop and bucket

§ Used for washing smooth floors such as tiles or vinyl
with water after sweeping or vacuuming.
§ Mop buckets often have rollers to remove excess
water from the mop head.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
Cleaning cloths (may be microfibre) and sponge
Used for wiping and polishing wet or dry hard surfaces
such as benches, furniture and sinks.

Scourer and scraper

Used for cleaning saucepans, stove tops and hard to remove
dirt.

Scrubbing brush
Used to clean areas that are very dirty, such as a floor where
something has been spilt.

Window squeegee
Used for cleaning windows, including windows which are
high up.

Dusters (including cobwebber)

Cleaning surfaces where there is dust, light dirt or cobwebs.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
Disposable gloves
Wear to protect your hands when cleaning and
also when handling chemicals.

Cleaning safety signs

Used to warn people that cleaning is in progress or there is a
cleaning hazard, such as wet floors.

Rubbish bin bags

For putting food and other waste in before it is collected.

Cleaner’s sink
A low sink used to fill and empty buckets and wash mops.

The cleaning equipment you use depends on what parts of the kitchen you are
cleaning and what they are made of. For example:
§ a tiled floor in a kitchen wet area – mop, bucket or scrubbing brush
§ a storeroom with shelves and a lino floor – broom, dustpan, cleaning cloth
or cobwebber.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
ELECTRICAL CLEANING EQUIPMENT

Dishwasher
§ Washes dishes, cutlery, crockery and pots and
pans.
§ Also washes parts of kitchen equipment such as
the blades from the meat slicer.

Pressurized steam and water cleaner

§ Uses a high powered stream of water to rinse stains and
marks off cooking equipment.
§ Useful when hand scrubbing does not work, you can’t reach
the problem area or it takes too long.

Floor scrubber
§ Washes large areas of hard floors. The dirty
cleaning solution is sucked up under the machine.
The floor is left clean and almost dry.

Vacuum cleaner
§ Removes dust and dirt from large floor surfaces.
There are different types of vacuum cleaners:
o wet and dry types
o backpack, upright and floor types.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
Guidelines for using cleaning equipment safely
1. Never use equipment if you are not sure how to use it.
2. Always follow the manufacturers’ instructions.
3. Always check equipment before you use it – make sure it is clean and safe
to use.
4. Don’t lift heavy equipment. Ask for help or use ramps or lifts.
5. Don’t leave equipment lying around.
6. If equipment is not working properly or is damaged, don’t use it. Tell your
supervisor.
7. Don’t let electric cords trail behind you.
8. Unplug electrical equipment when it is not being used.
9. Don’t use electrical equipment near water.

CLEANING PRODUCTS
§ Many different types of cleaning
products are used to clean and
sanitise the kitchen. Different products
are used for different purposes.
§ Your workplace supervisor will tell you
which cleaning products to use for
each cleaning task and how to use the
products properly and safely.
§ Cleaning products can be dangerous
chemicals.
§ They must be handled carefully and kept away from food.
§ They should be stored in a separate area such as a locked cupboard or
storeroom.

A lot of chemicals are coloured so you can identify (tell

what it is) the different chemicals by their colour. There
are also symbols (pictures) and words on the bottle, so if
you are colour blind you can still identify what they are.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
TYPES OF CLEANING PRODUCTS
Here are the main types of cleaning products you will find in a hospitality
business.
They may be called by different brand names.

Abrasive cleaners
§ Used for scouring and cleaning ceramic or enamel
surfaces e.g. the cleaner’s sink. Don’t use on surfaces
that scratch easily.
§ They can be hard to rinse away, so wipe and rinse as
soon as possible after you use them.

Detergents
§ Come in different strengths, so always follow dilution
instructions on the label.
§ Some detergents are for heavy-duty cleaning e.g. fat,
grease and oil on steel, most plastics, glass, ceramics
and concrete. They are often used in dish and glass
washing machines.

Chlorine or bleach
§ Used to disinfect, bleach and deodorise.
§ They can attack rubber, plastic and aluminium.
§ They should never be mixed with other cleaning products as
they may give off toxic fumes.

Sanitizers
§ Used to reduce germs on a surface. Use them on food
preparation surfaces.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
Disinfectants
§ Used to kill germs. They should be used in rubbish bins
and other non-food preparation areas.
§ Because they sometimes have a strong scent, they are
not suitable for use in a kitchen or food area.

Specialist cleaning agents

§ Used for a specific cleaning task e.g. to remove
difficult stains from small areas, clean windows and
glass, clean stainless steel or clean rubbish bins.

Polishes
§ Used to protect surfaces from spills. Floors can be
slippery after they have been polished.

USE CLEANING PRODUCTS SAFELY

Your workplace will have procedures that tell you what products to use for each
task and how to use them safely.
Some cleaning products are toxic (poisonous) if you breathe the fumes (gas),
touch them or they get into food.
If you use a product wrongly you could:
§ harm yourself or people you work with e.g. splash chemicals into your face
or eyes or mix the wrong chemicals together and cause toxic fumes
§ damage surfaces by using the wrong chemical on them
§ poison food so it is unsafe to eat.
If you are not sure what to use and how to use it, ask a workmate or your
supervisor.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 GUIDELINES FOR USING CLEANING PRODUCTS SAFELY
1. Store all cleaning products in a locked storeroom or secure place.
2. Use the correct PPE to protect yourself from splashes or spills.
3. Put all cleaning products back where they belong after you have
finished using them.
4. Don’t use cleaning chemicals near food.
5. Never store chemicals in food containers.
6. Never light a cigarette or a match near chemicals or chemical
storage areas.
7. Never smell a chemical as you might burn inside your nose or
faint.
8. Follow the manufacturer’s instructions exactly when using and
diluting chemicals (mixing them with water).
9. Always read warning signs or labels about cleaning products.
10. If you don’t know what a chemical is, don’t use it.
11. Always put the chemical into water rather than water into the
chemical, so there is no splashing.
12. Know where the MSDSs (Material Safety Data Sheets) are kept and
how to read and use them.
13. Use the correct lifting method for heavy containers of chemicals.
Bend from your knees, not from your back. Or ask someone to help
you.

PERSONAL PROTECTIVE EQUIPMENT (PPE)

Personal protective equipment (PPE) is clothing and equipment that you wear or
use to make sure you are safe in the workplace, such as when you are using
cleaning products. It includes:
§ non-slip shoes or waterproof
boots
§ thick rubber gloves
§ goggles
§ face masks
§ overalls
§ rubber aprons.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 1.1-3
CLEANING, SANITIZING AND STORING EQUIPMENT
Introduction
Cleanliness plays a vital role especially in the kitchen where foods are
prepared and cooked. In order to avoid contamination, you must practice
sanitation especially on the equipment and utensils to be used.
The lesson deals on how to clean and sanitize kitchen equipment and
utensils using prescribed chemicals for sanitizing. It also discusses the proper use
and storage of equipment according to instructions.

WHY IS A CLEAN KITCHEN IMPORTANT?

In the hospitality industry, it is important to

keep food safe to eat so that people don’t get
sick. The main way to do this is to keep
everything clean. This includes:
§ all areas where food is received,
prepared, stored and served
§ all the equipment used to prepare and
serve food.
The kitchen and equipment quickly get dirty
through normal use. Germs in a dirty kitchen
will spread and the food won’t be safe to eat.
Also, first impressions are very important in the
hospitality industry. If things are not clean,
guests will see this straight away and not want
to stay or recommend the business to other people.

THE CLEANING PROCESS

Two basic processes are used to clean a kitchen and kitchen equipment.
1. CLEAN
§ Get rid of anything that you can see on the surface e.g. grease, food
scraps, dust and spills.
§ Do this by sweeping, scrubbing, vacuuming, mopping or wiping.
§ Remember that there could still be germs on the surface that you
can’t see, so you may need to take another step, called sanitising.

2. SANITIZE
§ Reduces the number of invisible germs to safe levels on food-
contact surfaces, but doesn’t kill them all.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 § Very important for areas where food is prepared.
2 methods:
§ Spray, rinse or wipe the surface or item with a food-grade chemical
sanitizer
§ Use heat, steam or boiling water to kill germs.
When you are using heat, steam or boiling water, be careful not to burn
or scald yourself.

FOUR STEPS FOR CLEANING

Each cleaning task is different, and uses different products and equipment. But for
most cleaning tasks in the kitchen, whether it is washing dishes or cleaning the
floor, you will follow these 4 steps.

1 2 3 4
Pre-clean Wash and Sanitise Dry
rinse

1. PRE-CLEAN
Get rid of loose dirt from the item or surface to
make the cleaning easier. For example:
§ sweep dirt from the floor before you wash
§ dust cobwebs from shelves before you wipe
§ rinse plates with high pressure water before
you stack them in the dishwasher
§ scrape food from cooking utensils before
you put them in the dishwasher.
Treat any stains or something that is really dirty
with a special cleaner. For anything really difficult,
ask your supervisor for advice.

2. WASH AND RINSE

Wash the rest of the dirt and grease from the item or surface. Use the correct
cleaning product, equipment, water temperature and cleaning methods e.g.
scrubbing, wiping, scouring or dishwasher.
Usually you need to rinse off the cleaning product, so there is not even a small
amount left to be in contact with food. Use clean hot water. Be careful not to
waste water.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
If you are not sure what to use, ask
your supervisor. If you are using the
dishwasher, make sure you have
been trained in how to use it and
follow the instructions.

3. SANITISE
This reduces germs that make food unsafe to eat.
You must sanitise all surfaces and equipment used
in food preparation. You can sanitise using
chemicals or heat.
Chemicals
§ This is practical for larger areas e.g. benches.
§ Some sanitisers need to be rinsed off but
others can be left on. Read the instructions or
ask your supervisor.
Heat
§ The main way is to use a commercial
dishwasher. Hot water from the tap is not hot
enough. Things will be very hot after they
come out of a dishwasher, so be careful
handling them.
§ Some kitchens have special sanitising equipment using steam or ultra
violet (UV) light.

4. DRY
It is best to let things air dry. Drying with a cloth or tea towel can spread germs
and put lint on items.
If dishes are washed in a dishwasher, the drying cycle will dry them well.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
STORING
§ Once you have washed and sanitized items,
don’t touch them with dirty hands or a dirty
cloth.
§ Store clean, dry kitchen equipment properly.
Every workplace will have its own procedures,
but here are some general guidelines.

GUIDELINES:
§ Make sure items are completely dry before
you store them.
§ Don’t store things on the ground or near
doorways.
§ Store cutting boards vertically in a rack.
§ Store bowl-shaped items upside down on a
clean shelf.
§ Store knives in a knife block or on a magnetic
strip rather than loose in a drawer.
§ Wrap the cord around electrical equipment before you store it.
§ Keep storage areas clean, dry and orderly.

CLEANING SAFELY
Cleaning can be dangerous if it is not done properly.
You have learnt how to handle cleaning equipment and cleaning products safely.
But there are other hazards when you are cleaning kitchens.

How to prevent problems

You can prevent many problems by following these guidelines.

1. Be trained and follow the training

Make sure you have been shown how to use equipment and chemicals,
and how to do the cleaning tasks. This might happen during your
training or during the induction to your workplace. Follow all workplace
procedures.
2. Follow safety signs and information
Follow all safety signs and instructions. They might be labels on the
equipment or products, or notices on the wall. Use them to help you
remember what to do.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 3. Be clean
Clean, sanitize and dry equipment and materials after you have
finished so you don’t spread germs while you are cleaning.

4. Use correct PPE

If you have been trained, you should know the correct PPE for each
product, piece of equipment and cleaning task. There is no choice –
you must use it.
5. Do correct manual handling
Know how to lift heavy items so you don’t hurt yourself. Ask for help or
use trolleys or lifts.
6. Know what to do in an accident
Know your emergency procedures, where the emergency numbers are
and how to contact the first aid person.

CLEANING HAZARDS
Make sure you know what to do
The most important part of working safely is knowing what to do.
§ How do you know what equipment and chemicals to use for each cleaning
task?
§ How do you find out what to do?
§ How do you know what to do if there is a problem?

WATCH AND You should be shown how to do your cleaning tasks in your
LISTEN induction training or on the job.
ASK If you are still not sure, ask someone, even if you have been
told before. There are a lot of things to remember when you
start work in a new workplace!
If someone is explaining to you and you don’t understand
them, ask them to explain again or show you. Sometimes
people forget that you are new to the work and they go too
fast.
If you have a problem on the job, ask for advice or help.
READ § Instructions on equipment or products.
§ Notices on the wall.
§ Workplace procedures.
§ Labels on chemical containers.
§ Safety signs.
MAKE NOTES Write down things that are hard to remember in a small
notebook or draw pictures to help you remember next time.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
What to do if there is an accident
Your workplace induction should include emergency procedures. Each workplace
will be a little bit different, but here are some typical guidelines.

Emergency telephone They should be posted on the wall in your workplace e.g.
numbers ambulance, fire brigade, poisons information and police.

First aid kit You should know where it is and who the first aider is.

If you have an accident with chemicals while you are cleaning

near food or in a food preparation area, tell your supervisor
immediately. The food must be destroyed so no-one can
Chemicals near food
accidentally eat it. All surfaces and cooking equipment around
the spill must be cleaned and sanitised so the chemicals can’t
get into the food.

You should know where the fire extinguishers are.

BUT don’t use a fire extinguisher unless you have been
Fire extinguishers trained which one to use and how to use it. A fire involving
chemicals requires the right kind of fire extinguisher. If you use
the wrong fire extinguisher it could make the fire worse.

THE CLEANING SCHEDULE

All parts of the premises where food is prepared, served and stored must be kept
clean to make sure the food is safe to eat. They all need to be cleaned regularly.
This includes:
§ walls
§ floors
§ benches
§ shelves
§ storerooms and cupboards
§ fridges, freezes and cool
rooms
§ ovens, stoves and cooking
equipment such as fryers
§ extraction fans.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
All the things used to prepare, serve and store food also need cleaning. This
equipment includes:
§ crockery and glassware e.g. plates, cups and glasses
§ cutlery e.g. knives, forks and spoons
§ utensils used to cook and serve food with e.g. knives, spatulas and rolling
pins
§ cooking containers e.g. saucepans, frying pans and baking trays
§ electric equipment such as mixers, meat slicers and graters
§ cutting boards
§ containers to store food before or after it has been cooked
§ garbage bins.

FOLLOWING A CLEANING SCHEDULE

Cleaning is part of the regular routine in a kitchen. It is not something that
happens when people feel like it. A well organised kitchen has a schedule
(timetable).
The cleaning schedule tells you:
ü what to clean
ü when to clean it
ü how to clean it
ü who cleans it.
Without the schedule, things might not get cleaned often enough. As well as the
schedule there will probably also be:
§ a daily cleaning worksheet so the cleaner knows what they need to do
each day
§ cleaning instructions for particular pieces of equipment that explain exactly
how to clean them.
Your manager or supervisor writes the cleaning schedule. It is often in a place
where everyone can see it easily, e.g. next to the roster.
Cleaning tasks are timed to cause the least amount of upset for staff working in
the kitchen. For example, you wouldn’t scrub the floor when the chefs are busy
unless you have to clean up a spill.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
CLEANING PROCEDURES
Your workplace will train you in its own ways of doing things. These are often
called standard operating procedures (SOPs). If you don’t know what to do, ask!
Here are some guidelines for the main cleaning tasks in a kitchen. But each
workplace kitchen will be a bit different.

WASHING DISHES AND UTENSILS

Dishes and cooking utensils can be washed and sanitised by hand or by machine.

§ Using a dishwashing machine

You only have to do Step 1. Pre-clean the items by using a high pressure hose to
clean off loose dirt. The dishwashing machine does Steps 2, 3 and 4 for you.

Don’t use the dishwasher until you have been shown how to use it. This includes:
§ how to open and close the door
§ how to stack the dishes correctly
§ which detergent to use and how much
§ how to choose the right washing cycle
§ how to turn it on and off
§ how to take out the dishes
§ how to clean it after use.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 § Washing by hand

Guidelines in Washing Dishes by Hand

Pre-clean § Use correct PPE – rubber gloves and a rubber apron.

§ Scrape food and other scraps off.
§ Use a pressure hose to rinse off any remaining dirt.
§ Soak really dirty cooking pans. Fill the pan with hot water and put
in a small amount of detergent.
§ Stack dishes neatly so you can reach them easily.
§ Make sure the sink is clean.
§ Fill the sink with hot water and add the correct amount of
detergent.
Wash and rinse § Wash wooden items quickly e.g. rolling pins or wooden bowls.
Don’t leave them to soak and dry them quickly.
§ Only wash one sharp knife at a time. Never put them in frothy
water because they are hard to see.
§ Change the water often.
§ Rinse with clean hot water.
Sanitise § Mix food-grade chemical sanitiser into a sink of warm water.
§ Soak utensils and equipment in it according to the
manufacturer’s instructions. It does not need to be rinsed off.
Dry § Place the items in a rack to air dry.
Clean up § Remove any food scraps from the plug hole.
§ Clean the sink and area around it.
§ Clean and sanitise the cleaning equipment e.g. brush, scourer or
cloth. Leave them to dry.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 Don’t waste water

§ Don’t leave taps running when you are not using them.
§ Rinse by filling up another sink with clean water rather than rinsing under running
water.

§ If any taps are dripping, let your supervisor know so they can be fixed.
§ Only use as much water as you need. If you only need to wash a few things, don’t
fill a big sink right up.

CLEANING KITCHEN EQUIPMENT

You may need to wash kitchen equipment used for food preparation, storage and
display. This includes stoves and ovens, toasters, microwaves, salamanders,
mixers, exhaust fans, pie warmers, deep fryers and bain maries.
You might need to take the equipment apart before you wash it and then put it
back together again.

Before you wash any equipment, you must be shown how to do it.
You must follow the instructions so you don’t hurt yourself or damage the
equipment.

If you forget how to do it, ask someone.

Every workplace will have its own equipment and procedures. Here are some
general guidelines.
§ Turn off and unplug electrical equipment before you clean it.
§ Be careful with anything that has sharp edges or blades.
§ Always wear correct PPE e.g. gloves, rubber apron, glasses and face mask.
§ Stoves and ovens may need the use of strong chemicals. Rinse an oven
properly to get all the chemicals out of it or it will smell next time it is turned
on.
§ Sanitise the equipment according to workplace procedures.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 STANDARD OPERATING PROCEDURE
Clean Kitchen Equipment
EQUIPMENT HOW TO CLEAN
Toasted Clean as required during trade and at the end of each
sandwich maker day.
Heat the sandwich maker.
Wipe away loose dirt with a clean cloth.
Spot-clean or scrape difficult areas.
Wash with detergent and hot water, rinse and sanitise.
Rinse and allow to air dry.
5 ring burner Clean under the rings as required during trade and at
the end of each day.
DAILY

Scrape difficult areas with a scraper.

Wipe to remove debris.
Wash with detergent and hot water, rinse and sanitise.
Rinse and allow to air dry.
Microwave Clean the microwave as required during trade and at
the end of each day.
Wipe away loose debris and dirt with a clean cloth.
Spot-clean or scrape problem or difficult areas.
Wash with detergent and hot water, rinse and sanitise.
Rinse and allow to air dry.
Exhaust canopy Clean at the end of each week.
and filters Wipe the canopy with a cloth to remove surface
grease.
Wash the canopy with detergent and hot water, rinse
WEEKLY

and sanitise.
Rinse and allow to air dry.
Soak filters in a solution of degreaser and hot water for
30 minutes, agitate (move around) and hose down or
rinse.
Allow to air dry.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.2 : CLEAN AND SANITIZE PREMISES

ASSESSMENT CRITERIA:
1. Cleaning schedules are followed based on enterprise procedures
2. Chemicals and equipment for cleaning and/or sanitizing are used safely
3. Walls, floors, shelves and working surfaces are cleaned and/or sanitized
without causing damage to health or property
4. First aid procedures are followed if an accident happens

CONTENT:
1. Cleaning Surfaces

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 2

CLEAN AND SANITIZE PREMISES

Learning Activities Special Instructions

You should read and understand the
Information sheet and check
yourself by answering the Self-
check. You must answer all
questions correctly before
proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate
your work as you are practicing your
skill.
You shall prepare appropriate tools,
materials, equipment and PPE
needed for the task.
In performing the operation, you
must observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are
ready to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 1.2-1
CLEANING SURFACES

CLEANING SURFACES
The surfaces in a kitchen include floors, benches, walls and the ceiling.

FLOORS
Kitchen floors get dirty very quickly. They can get slippery and dangerous. They
must be swept, washed and sanitised at least at the end of the day or shift. They
may need to be cleaned at other times of the day too e.g. when food is spilt.
Don’t fill or empty the bucket in the same sink that dishes are washed in. Always
use the waste sink.
Here are some guidelines for cleaning floors.

1. Pre-clean Put up a ‘Wet Floor’ warning sign.

Sweep to get rid of visible dirt. Collect the dirt in a dustpan and put
it in the bin.
2. Wash Fill a mop bucket with hot water and add detergent.
Clean the floor with a rag mop using a ‘figure 8’ movement.
Change the water as needed.
3. Sanitise Get a fresh bucket of warm water and add sanitiser.
Mop the floor again.
4. Dry Leave floor to dry.
5. Clean up Remove the ‘Wet Floor’ sign after the floor is dry.
Wash mops in hot soapy water and a sanitiser, then leave them to
air dry.

BENCHES
Benches are where the food is prepared, so they need to be cleaned all through
the day. The chef or someone in the kitchen may tell you when to clean the
benches.
At the end of the day or after each shift, the benches should be thoroughly
cleaned and sanitised.
Stainless steel benches can scratch easily. Don’t use scourers on them.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
Here are some guidelines for cleaning benches.

1. Pre-clean Take food off the bench and store it away from the cleaning area.
Sweep off any crumbs or other food scraps and put them in the bin.
2. Wash Wipe down with warm water and a detergent, using a cloth or
sponge.
3. Sanitise Spray with a food-grade sanitiser.
Leave for the time specified by the manufacturer, then wipe off.
4. Dry Leave to dry.
5. Clean up Wash cloths and sponges in hot soapy water and a sanitiser, then
leave them to air dry.

WALLS AND CEILINGS

Walls and ceilings are often washed each month, depending on how dirty they
get at each workplace. Every workplace will have its own procedures.

Here are some guidelines.

§ Put up a ‘Wet Floor’ warning sign. Water may drip onto the floor and make it
slippery.
§ You might need to use a special cleanser and scourer on the greasy walls
behind the stoves. Be careful not to damage the paint or the wall.
§ Wash other parts of the wall and the ceiling using a detergent or all-
purpose cleaner and a wall mop. You can then sanitise walls with a spray-
on sanitiser.
§ Clean the walls from bottom to top. The bottom of a wall is usually dirtier
than the top, so if you work this way the water does not run through the dirt
and cause streaking.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 Standard Operating Procedure
Cleaning Walls, Floors, Ceilings, Windows
JOB DESCRIPTION
Floors (lino and § Clean as required during trade and at the end of
tiles) each day’s trade.
§ Sweep and spot-clean difficult areas such as food
DAILY

spills.
§ Mop with detergent and hot water, rinse and
sanitise.
§ Allow to air dry.
Walls § Clean as required and at the end of each month.
§ Remove visible dirt by spot-cleaning.
§ Wash using a wall mop, detergent and warm
water.
§ Rinse and sanitise.
§ Rinse and allow to air dry.
Windows § Clean as required and at the end of each month.
§ Remove fly screens (where fitted) and remove
MONTHLY

visible dirt by spot-cleaning.

§ Wash windows inside and out using spray-on
glass cleaner, warm water and a squeegee.
§ Rinse and polish with a soft lint-free cloth.
Ceilings and § Clean as required and at the end of each month.
light fittings § Remove visible dirt by spot-cleaning.
§ Wash ceilings using detergent and hot water. Wipe
light fittings with a damp cloth and detergent.
§ Rinse and sanitise.
§ Rinse and allow to air dry.

CLEANING STORAGE AREAS

Fridge
§ Empty the shelves and wipe them down daily, using a food-grade cleaning
product. Sanitise with a food-grade sanitiser.
§ Limit the time that any food spends out of refrigeration to no more than 30
minutes.
§ Let your supervisor know if you see any food that is out of date or stale.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
Cool room

1. Pre-clean Move food from the cool room to other refrigeration if

possible.
Remove any food matter or debris on the floor, walls or
shelving.
2. Wash Wash the interior (including shelving and seals) and exterior
walls with a food-grade detergent and hot water.
3. Sanitise Rinse and sanitise with a food-grade sanitiser.
4. Dry Rinse and allow to air dry.
Clean up Replace food if you have moved it.

Freezer
Empty the freezer, then defrost, clean and sanitise with a food-grade sanitiser.
Defrost the Fridge and Freezer - If fridges and freezers are defrosted regularly they
will work better and use less electricity

DRY STOREROOMS AND CUPBOARDS

Storerooms and cupboards need to be cleaned regularly. Sweep and wash the
floor at least weekly. Dust, clean and sanitise the shelves regularly, and clean any
spills when they happen.
While you are cleaning, check for these things:
§ anything that is out of date or is in the wrong place
§ anything that has spilled or broken, or come out of its packet
§ signs of pests such as mice, rats,
cockroaches or other insects:
o mouse droppings
o chew marks on containers
o moths flying around
o grubs or moths in containers
o spots on walls and surfaces
o eggs and cocoons
o spider webs.
Pests can spread diseases. If you see any of signs of pests, tell your supervisor
immediately.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.3 : DISPOSE OF WASTE

ASSESSMENT CRITERIA:
1. Wastes are sorted and disposed according to sanitary regulations,
enterprise practices and standard procedures
2. Cleaning chemicals are disposed safely according to standard procedures

CONTENT:
1. Safe Waste Disposal

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 3

DISPOSE OF WASTE

Learning Activities Special Instructions

You should read and understand the
Information sheet and check
yourself by answering the Self-
check. You must answer all
questions correctly before
proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate
your work as you are practicing your
skill.
You shall prepare appropriate tools,
materials, equipment and PPE
needed for the task.
In performing the operation, you
must observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are
ready to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 1.3-1
SAFE WASTE DISPOSAL

SAFE DISPOSAL WASTE

Disposal of hazardous waste
Some things used in kitchens must be disposed of properly or they can pollute
(poison) the environment (the land, sea, water and air).
Some examples of hazardous waste are:
§ cleaning chemicals
§ corrosive products such as oven and drain cleaners
§ used cooking oils
§ aerosol containers
§ insecticides and pesticides such as mouse bait
§ flammable products (it is against the law to have methylated spirits in the
workplace any more).
They must be disposed of (got rid of) in a way that protects the environment.

These substances must never be poured down a sink or a gully trap, put into
storm water drains or thrown out with normal rubbish.

Hazardous waste How to dispose of it

Unwanted concentrated Your workplace should have them collected by a

chemicals, aerosol sprays and licenced industrial waste company who will dispose
empty chemical containers of them safely.

Diluted chemicals e.g. used Pour it down a cleaner’s sink with a chemical waste
cleaning water trap that feeds into the sewer system, not the storm
water.

Used cooking oil and grease Your workplace should have it collected in a special
kitchen grease trap and use a licensed company to
take it away.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
CLEANING WASTE BINS
Food waste can attract pests and contaminate food. Rubbish areas must be kept
clean so that the kitchen stays safe.
Every workplace has its own procedures for handling waste, but here are some
general guidelines.
1. Line all rubbish bins.
2. Take rubbish out of the kitchen
regularly. Don’t let bins overfill.
3. Tie the top of the bin liner before
you dispose of rubbish.
4. Carry rubbish bins away from
your body and clothes.
5. Use correct PPE.
6. Wash your hands after handling
bins.

CLEANING WASTE BINS

Procedure for cleaning bins

1. Pre-clean § Clean up anything that has fallen out of bins onto the
floor.
§ Remove the bin liner, with rubbish, from the bin. Tie
the top and dispose of the rubbish correctly.
§ Wipe away loose dirt from outside and inside the bin
with a cloth.
2. Wash § Scrub the outside and inside of the bin and lid with
detergent and hot water.
§ Wash the area around the bin, such as floors and
walls.
3. Sanitise § Rinse the kitchen bins with hot water and disinfect
them.
§ Hose out commercial bins with cold water and
disinfect them. Use a nozzle spray to save water.
4. Dry § Rinse, allow to air dry and fit with a new bin liner.
Clean up § Wash your hands thoroughly after you have finished.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #
 Reduce use of chemicals

Hazardous waste can’t be put into normal rubbish bins or tipped down drains. It
must be disposed of safely in a way that follows the law.

Your workplace could also try to produce less hazardous waste by:
§ buying spray bottles rather than aerosol sprays
§ buying cleaning products that are not harmful to the environment

§ using microfibre cleaning products that don’t need chemicals

§ using environmentally friendly methods to remove pests, such as mice traps
instead of bait and insect screens on windows.

Recycling

Recycling

Recycling means re-using something.

Your workplace probably has recycling rubbish bins where you put bottles and cans
into one bin and food scraps in another. There may also be a separate bin for paper
and cardboard. Things like paper, glass and plastic can be used again; food can be
turned into compost and used on garden beds.

It is good for the environment because it reduces the number of new things that must
be manufactured and there is less rubbish sent to the tip.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Clean and Maintain
Kitchen Premises ” Developed by:
LUCILA G. NUNEZ REVISION #