SayPro CLEANING UTENSILS AND EQUIPMENT

The practical tasks involved in cleaning a kitchen and its equipment, utensils etc. are not appealing or attractive jobs but they are nonetheless work that must be approached with the right attitude and done properly.General cleaning requirementsThe general requirements are:· Follow manufacturer’s instructions in relation to using chemicals on the equipment· Follow manufacturer’s instructions when cleaning their equipment – all equipment will have suggested cleaning techniques and recommended cleaning chemicals or solutions· Pay attention to the job – take pride in the work and do it properly, fully and with due attention to detail. Your failure to clean items correctly may give rise to an outbreak of food poisoning that could kill someone· Don’t cause any damage to anything being cleaned – this requires you to use the right chemical for the right job, dilute as recommended by the manufacturer, and use the correct cleaning equipment.

Cleaning and sanitising – definedCleaning can be defined as the removal of visible dirt and debris (including rust) either from crockery, cutlery, glasses, equipment or fixtures and fittings. It also includes the removal of odour – this essentially relates to the cleaning of rubbish bins.Sanitation takes things a whole lot further and can be defined as the killing of microbes using either hot water or chemicals.Cleaning is performed before sanitation and where chemicals are used, the manufacturer’s instructions in relation to dilution rates, contact time and temperature must be adhered to.Because bacteria/microbes cannot be seen with the naked eye, the point in differentiating between cleaning and sanitising is that an item may look clean but still be unsafe – from a food hygiene point of view – to use.1.1.2 IDENTIFYING EQUIPMENT AND UTENSILS FOR CLEANINGAnything that is used in the storage, preparation, cooking, display or service of food must be cleaned and sanitised in accordance with the Food safety Plan (FSP) for the premises.The requirements of the cleaning schedule provide the basis for determining what has to be cleaned and sanitised, including when these tasks need to be undertaken.In general terms, cleaning and sanitising requirements mean that:· Equipment and utensils must be cleaned and sanitised in between handling raw high risk food and handling cooked, ready-to-eat food.· Equipment and utensils must be cleaned and sanitised at least after each service session. It is not acceptable or legal to use a piece of equipment (such as a meat slicer throughout the day and only clean and sanitise it once at the end of the day.The following are examples of utensils and equipment that must be cleaned;

• Spatulas,
• pots and pans,
• bowls,
• dishes,
• moulds,
• whisks,
• sieves,
• colanders,
• strainers,
• spoons,
• ladles,
• slicers,
• graters,
• peelers,
• zesters,
• corers,
• tin opener and
• Cutting boards.

1.1.3 Cleaning ChemicalsAppropriate cleaning chemicals must be used when cleaning and sanitising equipment and utensils.

1. General detergent

A detergent is a mixture of surfactants in a dilute solution. A surfactant has the ability to allow to 2 elements that would not normally mix to bond together.Oil and water do not normally mix together but when detergent is added to the washing water the oil and water bond together and the oil is removed from the surface of the bench.It can be used on all equipment that is washed by hand and general cleaning duties. It will break down grease easily but prolonged use requires the use of gloves by the user.It should not be used in a dishwasher as it will foam and not wash properly.

2. Dishwasher detergent

Will only work when used in a machine. It is corrosive to human skin and must only be handled when person is wearing protection for the hands.Most modern dishwashing machines will have 2 units of cleaning liquid:· One for washing: does not foam but will break down grease and leave utensils clean· Second is a ‘rinse’ agent that sanitises utensils and help to dispel water to leave minimal water marks after the utensils air-dry.

3. Floor cleaner

Specially designed for cleaning floors, does not foam.

4. Drain cleaner

Caustic in nature and protection must be worn when handling. When activated by addition of water person should be wearing heavy duty protection for body, face, eye and hands.

5. Bleach

Caustic in nature and protection must be worn when handling. Area should be well ventilated. Bleach should be diluted as per MSDS before using. Hand protection is required.

6. Oven and Grill cleaner

Caustic in nature and protection must be worn when handling. When activated person should be wearing heavy duty protection for body, face, eye and hands.

7. Sanitisers

Must not be used outside of MSDS. If diluted more than is recommended then it will not be effective. If applied to wet surfaces it will not be effective.Assembling and disassembling cleaning equipmentIn section 1.2 the range of different cleaning equipment items were identified.By how must they be assembled to perform their tasks?The assembling and disassembling of cleaning equipment in a kitchen context is fairly basic.It should essentially mean putting together and taking apart a wet-dry vacuum cleaner or similar devices.The primary areas that require attention are the hoses and hose fittings – care must be taken to make sure:· If it is an electric device, that it is not turned on until the machine has been prepared and is ready to use – it should be turned off when assembling or disassembling it· The right part is being connected – a fitting for a dry vac may not fit the wet vac· You never force bits – if a connection or fitting won’t ‘go’, don’t exert excess force to it, this only risks damaging or breaking the part· When this happens you can’t perform the cleaning task you intended doing and you also have to get the machine etc. repaired. You also risk injury to yourself.

1.2 PROCEDURES FOR CLEANING UTENSILS AND KITCHEN EQUIPMENT (SO 1, AC 2)

Whilst each business will have different policies and procedures in relation to cleanig their kitchen premises, equipment and utensils there are some general rules that apply in all situations.Whilst the exact requirements imposed by each government will be different, as an example some common regulations are stated below.Cleaning and sanitising of specific equipment

1. A food business must ensure the following equipment is in a clean and sanitary condition in the circumstances set out below:

a. Eating and drinking utensils — immediately before each use.Eating and drinking utensils must be in a clean and sanitary condition immediately before they are used.This does not mean that eating and drinking utensils must be cleaned and sanitised just before use — it means that eating and drinking utensils must be cleaned, sanitised and protected from contamination between being used by one person and the next person.If an eating or drinking utensil is not properly cleaned and sanitised, or has been contaminated after the cleaning or sanitising took place, the eating or drinking utensil is not considered to be in a ‘clean and sanitary condition’.Customers may retain eating and drinking utensils for reuse:· For example, a customer may reuse a plate to serve themself food from a smorgasbord, or a drink from a self-service bar.However, if a used eating or drinking utensil is returned to the food business, it cannot be used again until it has been cleaned and sanitised, whether or not the same person will be reusing the utensil:· For example, if a drinking glass is returned by a customer to a bar, it cannot be reused by any person until it has been cleaned and sanitised.a. The food contact surfaces of equipment – whenever food that will come into contact with the surface is likely to be contaminated.‘Food contact surfaces of equipment’ includes any equipment used for handling food that comes into contact with food:· Examples are chopping boards and other preparation surfaces, mixing bowls, storage containers, display units, equipment used to wash food, cooking and other processing equipment, and thermometers.There are many circumstances when food contact surfaces need to be cleaned and sanitised to avoid contaminating food that will come into contact with that surface.However, these circumstances will vary, depending on the type of food that will come into contact with the surface.A food contact surface must be cleaned and sanitised between being used for raw food and ready-to-eat food:· For example, if a person slices raw meat and then tomatoes for a salad, the board and knife must be cleaned and sanitised between these two uses or separate boards and knives used for each task.However, this same food contact surface does not need to be cleaned and sanitised between the uses described above if the sliced raw meat and tomatoes will both be placed in a saucepan to be cooked for a casserole.This is because, in this circumstance, both foods are raw and are to be cooked before being eaten.Food contact surfaces may need to be cleaned and sanitised if they have been used for long periods to prepare or process potentially hazardous foods. If an appliance is used continuously or intermittently to prepare or process a potentially hazardous food outside.

1. In sub clause (1), a ‘clean and sanitary condition’ means, in relation to a surface or utensil, the condition of a surface or utensil where it:

a. Is clean; andb. Has had applied to it heat or chemicals, heat and chemicals, or other processes, so that the number of micro-organisms on the surface or utensil has been reduced to a level that:i. Does not compromise the safety of the food with which it may come into contact; andii. Does not permit the transmission of infectious disease.A food business must maintain food premises to a standard of cleanliness where there is no accumulation of:a. Garbage, except in garbage containersb. Recycled matter, except in containersc. Food wasted. Dirte. Grease; orf. Other visible matter.Food premises must be kept clean to minimise the likelihood of food becoming contaminated and to discourage pests.The requirement indicates the outcome the food business must achieve from its cleaning system.The outcome is that the food premises must be maintained to a standard of cleanliness where there is no accumulation of the things listed.1.2.1 BASIC STEPS TO A CLEANING AND SANITISING KITCHEN UTENSILS The following are basic steps that can be followed when cleaning kitchen utensils.Step 1.

• Wash all surfaces, pots, pans and utensils with warm soapy water.
• Food particles and dirt can harbor germs, so be sure to remove all food and dirt from kitchen surfaces and cookware. Use some ‘elbow grease’ if you need to.
• Plain dish soap and water is best- there is no need to use an antibacterial soap.
• Soap is designed to lift dirt off surfaces, sometimes with scrubbing, and warm water will help soap to work most effectively.
• There isn’t any need to use very hot water; cold water will work in a pinch.

Step 2.

• Rinse surfaces, pots, pans and utensils to remove dirt and soapy residue.
• Use warm, running water to rinse away food particles, dirt, and soapy residue. As you rinse away dirt and soap, germs will also be washed away.

Step 3.

• Sanitize rinsed surfaces to kill remaining germs. Once surfaces, pots, pans and utensils have been washed and rinsed, it’s a good idea to follow up with a sanitizing step.
• A sanitizing step will help kill any germs that might remain on a cleaned surface. There are two common types of chemical sanitizers- chlorine bleach and quaternary ammonium compounds. Chlorine bleach is the easiest and most effective chemical sanitizer to use.

Instructions for using chlorine bleach: Mix 1 teaspoon bleach per quart of warm water in a spray bottle. Spray surfaces such as countertops and cutting boards with this bleach solution and allow to air dry. If you choose to dry surfaces with a towel, then allow the bleach spray to remain on the surface for at least 30 seconds. Mix 1 Tablespoon bleach per gallon of warm water in a sink or pail. Allow pots, pans and utensils to soak in the dilute bleach solution for 2 minutes. Drain, and allow to air dry. Do not add more bleach than is recommended, and be sure to start off with a surface that has been washed and rinsed, or the bleach will not be effective. This type of dilute chlorine bleach solution can be stored in a closed container such as a spray bottle for up to one week. If you mix a bleach solution in an open pail or sink, be sure to freshen the solution at least once every 2 hours, or more often as needed.

1.2.2 CLEANING A KITCHEN EQUIPMENTCleaning a kitchen filled with dirty cooking and baking equipment can seem like a daunting task. However, cleaning these items is fairly simple, if time-consuming. Whether you cook professionally or just for your family, it is important to clean and sanitize all kitchen equipment after use in order to eliminate food-borne pathogens, mold and other health risks.There are two basic steps to this process: First, the equipment must be cleaned. Then, it must be sanitized.

• Sanitize your drying rack and allow it to air-dry. To sanitize, prepare a mixture of 1 gallon of warm water and 1 tbsp. of bleach in one side of the sink. Apply the solution to the drying rack and allow it to dry completely before using it.
• Use the same solution to sanitize your sponges and brushes. Allow them to air-dry.
• Fill the other side of the sink with hot, soapy water.
• Using sponges and brushes, clean any residual oils, food particles and grime from your kitchen equipment. Break down each piece of equipment into the smallest pieces possible to ensure an all-over clean (e.g., removing blades, handles, etc.)
• Rinse the equipment in clean running water.
• Transfer the clean equipment to the sink compartment filled with the water/bleach solution. Allow the items to soak for 30 to 60 seconds.
• Remove the items from the sanitizing solution, place them on the drying rack and allow them to air-dry.
• Alternatively, submerge the items in a pot of boiling water for 30 seconds to sanitize them.

1.3 IMPORTANCE OF CLEANING AND SANITISING CUTTING BOARDS (SO 1, AC 1)It’s not just your hands that need washing before, during and after food preparation. Cutting boards must be cleaned and sanitised regularly for the following reasons;

• Cross contamination. The main concern with using cutting boards is avoiding cross-contamination. Cutting boards if not cleaned properly can harbor food-poisoning bacteria which could then be transmitted to all food items being prepared on the board.
• Avoid “cross-contact” with food allergens. When preparing food for a customer with a known food allergy, be careful to thoroughly wash and sanitize boards and knives before cutting foods for that person. Microscopic allergenic proteins can adhere to poorly cleaned equipment and hands.
• If a cutting board is not cleaned properly it can affect the taste and smell of the food. Food particles left on the cutting board can affect the taste of the next food item being prepared.

Follow these guidelines for cleaning and maintaining your cutting boards:

• Always use a clean cutting board for food preparation.
• After each use and before moving on to the next step while prepping food, clean cutting boards thoroughly in hot, soapy water, then rinse with water and air dry or pat dry with clean paper towels.
• Plastic, glass, nonporous acrylic and solid wood cutting boards can be washed in a dishwasher (laminated boards may crack and split).
• After cutting raw meat, poultry or seafood on your cutting board, clean thoroughly with hot soapy water, then disinfect with chlorine bleach or other sanitizing solution and rinse with clean water.
• To disinfect your cutting board, use a fresh solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with water and air dry or pat dry with clean paper towels.
• All cutting boards eventually wear out. Discard cutting boards that have become excessively worn or have hard-to-clean grooves. These grooves can hold harmful bacteria that even careful washing will not eliminate

1.4 STORING UTENSILS AND EQUIPMENT (SO 2, AC 1)

After equipment and utensils have been cleaned and sanitised, they must be stored or stacked safely in the designated places.This must be done so as to:· Maintain their cleanliness for future use· Make sure items are where they should be when required for use.· It is a legal requirement that all utensils are stored so as they are protected from re-contamination via dust (and other airborne contamination), flies and other sources of contaminations (such as pests, coughing, sneezing, cross contamination) – there is little point spending time, money and effort in getting items cleaned and then simply allowing them to become re-contaminatedWhen storing cleaned and sanitised items (such as crockery, cutlery, glassware and utensils) points to note are:· Cleaned items must be put back in their correct and designated place – this facilitates their retrieval for future use, but also assists in keeping the workplace tidy, which in itself facilitates on-going hygienic conditions. There would appear to be a definite link between tidiness and good food hygiene practices· When storing items such as tubs, bowls, bain-marie trays or any other items that will fit one inside the other, the practice of ‘nesting’ (that is, placing one item inside another) is to be avoided unless the items are fully dried. Nesting items when they are wet slows down the air drying of items, and thus increases the chance of bacterial (re-) contamination· Staff who store and stack items of equipment and utensils must ensure that their hands are clean before handling the sanitised items· Failure to immediately and properly store cleaned items and equipment may also mean that a workplace hazard is created. This means that items left lying around may create a tripping hazard, or other danger· The correct ‘designated place’ for storing items can include shelving and racks, cupboards, equipment stores, drawers, specified areas on benches, trolleys or being hung from overhead hooks.· Knives, forks, and spoons must be stored so that only the handles are touched by employees and by consumers if consumer self-service is provided.

1.5 MAINTAINING EQUIPMENT AND UTENSILS

Equipment used in the kitchen gets old, breaks and becomes dangerous to use as well as potentially contaminating food being processed on the premises.What is involved? All routine maintenance must be undertaken according to planned, preventative maintenance programs.This may include:· Wiping down and cleaning – you must realise that basic cleaning of equipment is a prime preventative maintenance activity: many breakdowns are a result of nothing more than a build of dirt and debris over time· Washing and rinsing of items – such as mops, brooms, cloths· Sanitising – essential for minimising the transfer of bacteria· Drying out – when items have been cleaned you will need to either hand dry the items or leave it to air dry· Dismantling and reassembling – electrical items will often need to be dismantled before they can be effectively maintained and then re-assembled: manufacturers of items will provide detailed advice of what needs to be done in this regard· If you can’t find the manufacturer’s instructions contact the supplier for a replacement set of instructions, or check their website – many suppliers include this sort of information on-line· Emptying items – basic maintenance for items such as vacuum cleaners and other items that incorporate a vacuuming function must be emptied as a routine maintenance activityChanging filters – in vents over stoves.Day-to-day maintenanceIn addition to routine maintenance functions you are expected to also address maintenance issues that occur on a day-to-day basis.While you are not expected to be a qualified service technician, you are expected to take whatever action is within your ability and is necessary to:· Fix things on-the-spot· Prevent further damage to an already faulty item.The actions that can achieve these aims are:· Having a look at the item and determining, if possible, what is causing the problem – some electric items will have warning lights that can indicate what the problem is, or whereabouts the problem is· Taking whatever action you can to remedy the situation without placing yourself at risk and without doing further damage or causing further problems§ this can include turning electrically-powered equipment off before doing anything and then removing debris that is clogging an inlet, causing the problem· Checking log books for the machine – some machines require basic maintenance based on the ‘run hours’ of the item· Reporting problems to your supervisor or the Maintenance department where your efforts are unable to rectify the issue you have identified.IDENTFYING AND REPORTING FAULTSStaff are partially responsible for identifying faults with cleaning equipment, and reporting these faults in accordance with enterprise procedures. Storing equipment provides an excellent opportunity to look for faults.The procedure to report faults will vary from establishment to establishment. It is generally the maintenance department’s responsibility to check and fix the item however there are a number of general rules for dealing with identified faults:· Equipment should be removed from service as soon as a fault has been identified· Equipment should be labelled clearly and obviously ‘Out of Service’· Equipment should be stored in the appropriate ‘Out of Service’ area· Appropriate ‘Report Fault’ paperwork should be completed and submitted to the appropriate person or department.Some faults may have to be repaired off-site – which may involve returning the item to the supplier or forwarding it to an accredited repairer. In extreme cases, a new item may have to be purchased.When major repairs are required, management may elect to buy a new item instead of repairing the old one.Where repairs have been made on an item, it is important for this item to be monitored in case the repairs prove to be ineffective and the establishment may be able to claim under some form of warranty or guarantee.Please visit our website at www.saypro.online Email: info@saypro.online Email: info@saypro.online Call: + 27 11 071 1903 WhatsApp: + 27 84 313 7407. Comment below for any questions and feedback. For SayPro Courses, SayPro Jobs, SayPro Community Development, SayPro Products, SayPro Services, SayPro Consulting, and SayPro Advisory visit our website to www.saypro.online