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Hospitality Year 11 Notes (Part 2) - Coggle Diagram
Hospitality Year 11 Notes (Part 2)
clean kitchen
Importance
Food Safety
prevent foodborne illness - ensure food prep. areas are sanitised
Hygiene Standards
meet health regulation standards
avoid contamination
bacteria
pests
mold
Work Efficiency
Professionalism
= customer satisfaction
Key Areas to Clean
Surfaces
countertops
cutting boards
prep. areas
Equipment
ovens
grills
fryers
refrigerators
blenders
Floors
sweep + mop daily to remove
spills
crumbs
other debris
Utensils + Dishware
wash, sanitise + store correctly
knives
pots
pans
plates
glasses
Waste Disposal
Empty bins regularly
food waste is disposed correctly
Cleaning Procedures & Schedules
daily cleaning
surfaces
utensils
floors
weekly cleaning
refrigerators
pantry
deep cleaning
vents
deep fryers
frefrigerators
sanitising
antibacterial
food safe sanitisers
spot cleaning
spills and/or stains that need immediate attention
Types of Cleaning Agents
detergents
break down grease & grime from surfaces.
sanitisers
kill bacteria & pathogens
degreasers
removing grease build up in cooking equip.
polishes
shining surfaces - stainless steel.
Personal Hygiene of Kitchen Staff
handwashing
wash frequently, especially after handling raw food or using the restroom
clean unifroms
avoid contamination
gloves
use when handling ready to eat food
aprons
protect clothing from stains & bacteria
hair tied back
avoid contamination
Safety Considerations
disposal of chemicals
stored properly
disposed according to safety guidelines
avoiding cross-contamination
clean equip. and surfaces before use for different types of food
non-slip mats
avoid slip + falls when mopping kitchen floor
Record Keeping
cleaning logs
keep track of daily, weekly, and monthly cleaning tasks
ensure consistency & compliance with health regulations
inspection reports
documented & any maintenance issue should be noted & addressed
Safework
WHS (Work Health & Safety)
legal framework - ensure health + safety of worker & customers
Governed by
WHS Acts
Regulations
Codes of Practice
Hazards in workplace
Physical
slips
trips
falls
burns
cuts
strain injuries
chemical
cleaning products
pest control
food allergens
biological
bacteria
spoiled foods
viruses
psychological
stress
harassment
long hours
customer conflicts
Risk Management processes
Identify hazards
assess risks
likelihood
consequences
implement control measures
eliminate
substitute
isolate
PPE
monitor & review controls
Safe Work Practices
Food safety
follow food handling guidelines
store at correct temperature (below 5
C | above 60
C)
Practice personal hygiene
Manual handling
use proper lifting techniques
bend from knees + hips (NOT BACK)
equipment safety
use appliances and tools as instructed
regular inspection and maintenance = prevention of accidents
Chemical safety
Label & store chemicals correctly
use according to instructions
wear protective gear
Legal Responsibilities
Employer
Provide WHS training
provide PPE
ensure safety signage & emergency procedures are in place
report + investigate workplace accidents
Employee
follow WHS procedures
Wear PPE
Report
Hazards
injuries
unsafe practices
participate in WHS training sessions
benefits of a safe workplace
Employees
reduce risk of injury
improve job satisfaction & morale
Employers
minimise downtime
minimise compensation claims
enhance business reputation
Customers
safe + pleasant experience