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SPICK AND SPAN

SITXOHSO02A —Follow Workplace Hygiene Procedures

SITHACS006A -Clean premises and equipment

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Key Terms and Concepts

Cleaning agents and chemicals

Cleaning processes and procedures

Equipment Equipment faults Hazards Maintenance Occupational health and

safety

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What is the difference between cleaning and sanitising?

Cleaning: refers to removing particles of food, dust, dirt or other contaminants using cleaning agents and cleaning equipment.

Sanitizing: refers to applying heat and/ or cleaning chemicals to a surface to destroy/ reduce and kill microorganisms to an acceptable safe level, including disease causing bacteria.

.

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What is a cleaning agent?

Wet or dry chemicals/ substances that are used to remove dirt, grime, unpleasant odours and reduce the harmful bacteria.

Brainstorm:

Make a list of 10 common cleaning agents used to clean the commercial kitchen.

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Cleaning Agents

Cleaning agents aid the cleaning process by reducing the exertion used when cleaning- it makes your job easier.

Cleaning agents also -reduce/ kill bacteria to safe levels-cuts maintenance time-saves money- makes surfaces look more appealing

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Continued……

However! If cleaning agents are not used for the right

purpose they can damage the surface or equipment being cleaned.

Thus it is important to match the cleaning agent to the task at hand.

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Selecting a cleaning agent

When selecting a cleaning agent you must consider the following:-the suitability- safety procedures- e.g. PPE and PPC- ease of use- economic value/ cost – dilution rates-is it labour saving?-the impact on the environment- is the cleaning agent biodegradable?- the cleaning agent must have a material safety data sheet (MSDS)

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Types of cleaning agents and chemicals

Chemicals that aid the cleaning process include:

-Water

-General and Spot Cleaning agents

-Detergents

-Window and glass cleaners

-Disinfectants

-Polishes

-Deodorises

-Degreasers

-Abrasive cleaners- Pesticides- Oven Cleaners- Cream cleansers

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Activity: Refer to your Food and Beverage Text page 86 and complete the following table

Cleaning agent

Description/ use

Example

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Health and Safety Procedures for using cleaning

agents and chemicals

Health and Safety procedures must be followed to avoid injuries when cleaning. These procedures include:

Wearing personal protective clothing Using personal protective equipment Using the correct manual handling procedures Following safe procedures when handling chemicals

and cleaning agents Ensure adequate training and information is received

on how to store and use chemicals.

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Continued…..

Under the OH&S Act NSW 2000 an employer must provide employees with

safe substances and equipment to use when performing cleaning duties.

Protective clothing and equipment Access to a central register that contains Material

Safety Data Sheets for all chemicals used within the enterprise.

Information, instructions and training on procedures to follow to use chemicals and cleaning equipment in a safe manner.

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HAZARDS ASSOCIATED WITH CLEANING AND SANITISING

Spillages Breakages Wet or slippery surfaces Broken or damaged furniture Fumes Blood & Surgical dressing Needles & syringes

Used condoms Sharp objects – knives,

skewers Human waste Broken glass Fat & oil Heated utensils & surfaces Sharp food scraps – bones,

crustacean shells

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IAC

Recall the procedure to prevent minimise and control hazards

Identify Assess Control

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Hierarchy of risk control measures:

Level 1 – eliminate the risk (such as discontinue the activity or not use the equipment)

Level 2 – minimise the risk by: substituting the system of work/equipment (with something

safer) modifying the system of work/equipment (to make it safer) isolating the hazard (such as introducing a restrictive work area)

introducing engineering control (such as rubber mats) Level 3 – other controls: adopt administrative controls and safe work practices use PPE.

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Activity:

Scenario 1You are a housekeeper in the Virtual Hotel.1. Identify the FOUR hazards associated with cleaning and

sanitizing a guest’s room.2. Assess the potential injury or harm you could sustain from the

identified hazards.3. Recommend control measures to prevent injury.Organise this information in a table format.

Refer to pages 93-94 of you Food and Beverage Text to assist you in this task.

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Virtual Hotel-Guest’s accommodation

Hazard Classification Potential injury

Control measure

1.

2.

3.

4.

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Safety Procedures

Signage When scheduling and performing cleaning

tasks, it is essential that you take into account potential customer inconvenience.

Cleaning tasks should occur at the time that is least disruptive to customers.

For example hotel rooms should be cleaned only when the guest has vacated the room.

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Continued…………..

Safety is also an issue. Washed floors will be slippery, until they dry, to both customers and colleagues, so it is best to schedule the washing for a quiet time where there is likely to be less traffic.

You should also use signage to let them know that

the floor surfaces are slippery.

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Continued……

HAZARD WARNING SIGNS Areas where cleaning is taking place should be

barricaded, if possible, to prevent colleagues and customers walking where there may be potential hazards.

Alternatively, warning signs can be placed as required, indicating that a danger exists.

For example: it’s appropriate to place a warning sign to indicate that a floor has just been washed and is still wet.

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Types of cleaning warning signs

Wet floor signs Wet floor cones Barricades Written signage

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Manual Handling

Regardless if you are lifting a bucket filled with water or pulling a vacuum, ensure proper manual handling techniques are applied.

Recall: Correct procedure for lifting

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Procedure for lifting

Assess the weight of the object. Stand close to the item with feet standing beside the

item facing the direction you wish to travel in. Bend down at the knees keeping your back straight. Hold the object firmly with the palm of your hand. Slowly lift the item using your legs to push your body

upwards. Straighten your back to an upright position. Look in the direction you wish to travel in.

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Personal Protective Equipment

Personal protective equipment (PPE) are essential items that must be worn/ used whilst handling chemicals and performing particular cleaning tasks to reduce the risk of injury.

Employers must provide employees with PPE under the OH&S Act.

However, PPE is the last measure to control and reduce risks to prevent injury.

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Continued……

For example rather than asking Housekeeping staff to wear earplugs due to the high noise levels from operating vacuums, the employer should purchase vacuums that have a lower noise level that will not affect an employee’s hearing.

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Examples of PPE

Overalls Jackets Aprons Goggles and masks Rubber gloves Heavy duty gloves Oven mitts/ oven cloths Waterproof clothing and

footwear Headwear (face shield) or breathing apparatus Ear plugs

IMPORTANT!

The PPE must be the correct size and fit for the person wearing it.

The correct PPE must be selected according to the task and all manufacturer’s instructions should be read before use.

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Safe Handling of Cleaning Chemicals

Cleaning Chemicals are hazardous substances. Cleaning Chemicals are considered to be hazardous

because they can cause harm and injuries to the person using them.

The extent of the injury depends on the concentration of the chemical and exposure time.

Most chemicals are corrosive- this means they are capable of burning the skin and destroying living tissue.

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Continued……

Persons using handling cleaning chemicals can be exposed to the hazardous substance and sustain injury by:

-ingestion

-skin contact (absorption)

-inhalation

- eye exposure

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Safety Measures

Safety measures that should be taken when using these cleaning agents are as follows:

Ensure adequate ventilation Read MSDS information prior to use Use and wear PPE Use cleaning agent according to use Have basic knowledge of first aid procedures. Store cleaning agents correctly.

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Storing hazardous chemicals

Store: In a separate locked storeroom away from food. The storage area must be well lit, ventilated, have

restricted access. Heavy containers must be stored down low to avoid

dropping and spills when moving them. Chemicals in original sealed, labelled containers with

directions for use and first aid procedures. Dilute chemicals according to the MSDS.

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NEVER!

Store cleaning chemicals in food containers Leave cleaning chemicals lying around

where customers could come into contact with them.

Never mix chemicals

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Labels on Chemicals

All chemicals should be labelled with the following information:

Name of the chemical Ingredients of the chemical How to use it What to do if there is an incident Poisons hotline number 131 126

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Safety data sheets (SDS)

These should be available for reference and use for every dangerous substance used in a workplace. SDS are prepared by the manufacturer or importer and distributed by the supplier. They are to be written in plain English, and relevant to Australian conditions and standards.

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The information contained in MSDS follows this layout:

Supplier identification details and contact person

Substance identification-Name- Code and class- Poisons schedule

number

Uses of the substance Physical description and properties Ingredients Health hazard information – short

term and long term First Aid measures Precautions

- Personal protective clothing and equipment

- Exposure standards

-Flammability -Engineering

controls Safe handling measures - Storage - transport - spills -disposal - fire and

explosion hazards Any other relevant information

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First Aid Procedures

What would you do?Scenario 1Your colleague has accidentally inhaled vapour

from a tin of caustic oven cleaner?

Scenario 2Another colleague has accidentally splashed

liquid detergent in their eye.

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Solutions

Scenario1

You should take them to a window or outside the building so they can breathe in fresh air. You should then organise for them to be taken to hospital. Finally you should remember to put the lid back on the tin as soon as you have attended to your colleague and remember to wear gloves and not breathe in any vapour coming from the tin as you do this.

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Solution

Scenario 2

You should get your colleague to irrigate the eye with running water or an eye bath for at least 15 minutes to dilute the chemical.

Then cover the eye with a light gauze/ eye patch and then take them to a hospital or doctor.

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Activities

Case Study: Ten Star Hotel Case Study: Joanne Balzen – The Australian

Jockey Club.

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Types of cleaning equipment

There are numerous types of cleaning equipment that aid the cleaning and sanitising process to make it faster, more thorough and more efficient.

Brainstorm: 10 types of cleaning equipment

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Types of cleaning equipment

Cleaning equipment includes:

Electrically operated equipment

Mops, brushes, brooms Buckets Dusters Dustpans High Pressure Hose

Garbage receptacles Chemical Dispensers Sponges, Rags and

Cloths Sinks Syringe Bin and tongs Cleaner’s trolleys

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Activity: Refer to your Food and Beverage Text page 83 and complete the following table

Cleaning

equipment

Description/ use Example

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Before using cleaning equipment

Before you use any cleaning equipment it important to carry out pre-operational procedures/ checks before the cleaning equipment is applied to the task. These include:

Checking consumables such as filters in vacuums, garbage bags, vacuum cleaner bags, mop heads which may have deteriorated.

Adjusting equipment according to the task undertaken

Checking the equipment is clean and safe to use.

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Continued……

Each area or department in an establishment must have routine cleaning procedures and a cleaning schedule/ roster in place and must provide the staff with appropriate cleaning equipment, PPE and cleaning agents

Staff must be trained in how to clean and sanitize hygienically and effectively to prevent any illness or injury.

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What would be the consequences if an employee was to use a floor polisher without any training or supervision?

In response include the consequences on: The hospitality establishment/ business The employee The customer

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Information, Instruction and Training

A lack of information about the safe use and operation of cleaning equipment may lead to

surfaces, furniture and floors being damaged which can be costly to replace.

Damaged or breaking of cleaning equipment which can be costly to replace.

Injury or harm to the employee operating the equipment thus requiring time off work.

A negative image may be portrayed if patrons/ customers witness the incident or are injured.

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Using equipment correctly

All staff that use cleaning equipment need to know how to use it safely and correctly.

The manufacturer as well as industry and enterprise recommendations should be followed when using cleaning equipment.

These recommendations may include cleaning guidelines, maintenance guidelines and safety requirements.

If you have not been trained to use a particular piece of equipment, you should not attempt to use it.

Incorrect use of equipment may result in damage to the equipment or to the area or item being cleaned.

For example: using a vacuum cleaner to clean up water will cause irreparable damage to the vacuum.

Many workplace accidents occur due to incorrect use of equipment. Incorrect use may also result in the voiding of the manufacturer’s warranty

existing on the item.

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Maintenance and storage

Equipment used for cleaning must be well cleaned after use and maintained in good working order.

Poorly maintained equipment is likely to break down or work inefficiently.

Equipment may become dangerous, as parts may break or not work properly.

Such equipment can also damage the area being cleaned.

For example, floor polishers, if not well maintained, may scratch the surface of the floor.

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Cleaning equipment after use

Equipment should be cleaned after use, in accordance with the enterprise requirements and the manufacturer’s instructions.

Generally equipment should be cleaned right after you have finished using it.

This normally is at the end of a shift. If cleaning of equipment is always carried out at the end of a shift, then it is ready to be used at the start of the next shift.

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Routine Maintenance

1. Check that there are no broken parts. 2. If a fault is found report it to your supervisor and fill in an

equipment fault report. 3. Remove equipment from use until it is repaired.

(Maintenance and repairs should always be carried out by experienced personnel.

Routine maintenance should be carried out in accordance with enterprise procedure. Larger pieces of equipment such as dishwashers will have a predetermined time for regular maintenance checks. Smaller pieces of equipment are maintained as required.

You may need to observe how efficiently equipment is working to determine the frequency of maintenance checks.

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Continued……

Other aspects of equipment cleaning and maintenance may include:

wiping down and cleaning washing and rinsing drying out dismantling and reassembling emptying

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Identification and reporting of faults

Faults need to be identified and reported in accordance with enterprise procedures.

If you see a fault, immediately report it to your supervisor.

You may also be asked to inform the maintenance department or contact the manufacture.

Equipment faults may include breakdowns, damage to parts, surfaces or electrical cords, as well as problems with connections or missing parts.

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Storage of equipment

Equipment needs to be stored in the designated area and be ready for re-use.

It should be stored out of sight of customers, and in a safe, secure place where people will not trip over or bump into it.

It should not be stored if it is not ready for re-use i.e. if there is a fault or missing part, or if it is not clean.

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Cleaning equipment

Cleaning equipment and some maintenance tips Dusters- clean dusters regularly by shaking outside to remove

dust particles. Cleaning cloths- wash regularly and replace as soon as they

become torn or have holes. Only use one cloth for one purpose e.g. bar cloths used only as bar cloths.

Brooms- wipe over broom head to remove dust and dirt, vacuum bristles regularly to remove dirt and dust and wash with warm soap water and disinfectant (may depend of the type of bristles). If the broom head falls off the handle report it straight away.

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Continued…….

Mops- rinse mops in clean hot soapy water directly after use to remove any dirt and allow to dry. If mop head falls off the handle report it straight away.

Buckets- was buckets out after use with hot soapy water and disinfectant, regularly check for holes or cracks. If the handle is loose or broken report it straight away.

Brushes- brushes can be used dry or wet for cleaning surfaces. A dry brush can be cleaned by vacuuming the bristles and wiping around the bristles. A wet brush can be cleaned by using hot water and a disinfectant or sterilizing agent. Check the bristles on the brush regularly; when bristles start to fall out the brush needs replacing.

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Cleaning and Sorting Linen

Linen refers to cleaning cloths, service cloths, towels, sheets, napkins and tablecloths used in accommodation, food production and food service.

Many Hospitality establishments outsource their linen/ laundry services whilst some do provide their own laundry service within the enterprise.

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Linen

Which ever method is used the following general guidelines should be applied.

All linen must be separated, counted and placed into linen bags or linen trolleys before being sent to the laundry service.

Gloves should be worn when sorting/ separating linen.

Any infectious lien should be placed in a separate bag with a note attached for laundry staff, otherwise other linen will become contaminated.

Infectious linen should be washed and sanitised separately.

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Cleaning equipment used in waste disposal

Gloves Apron/ normally vinyl or plastic Bins/ lids Bin liners Garbage ties Recycle bins Garbage receptacle/ trolley Large skip bins Appropriate cleaning equipment Contracted trucks to collect and remove waste from site.

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Procedure

Observe and then write the procedural steps for cleaning and sanitising the following

1. Bench in the commercial kitchen.2. Commercial mixer or Food processor3. Garbage bins Include the following information in your response- Method used to clean and sanitise-cleaning agents used-cleaning equipment used -the necessary PPE required- Frequency

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What is a cleaning schedule?

A cleaning schedule is a roster or chart that provides details on the following:

What has to be cleaned? Including Item or area, PPE, cleaning equipment, cleaning agents.

How it is to be cleaned? (Method/ steps) When it is to be cleaned? (Time of day or night) How often it is to be cleaned?( Frequency) Who will perform the cleaning task?

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Continued……

Cleaning schedules can act as a reference to employees on how to conduct their duties.

Refer to page 89 of your Food and Beverage Text and copy the example of a cleaning schedule.

Competency task link: Chapel Café Task. Refer to pages 90 -93 to assist you with this task.

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A Hospitality Enterprise

A Hospitality Enterprise has many different departments including:

Accommodation- Guest rooms Food Preparation- Hotel kitchen Food & Beverage Service- Dinning room & Bar Public areas- Hotel Foyer & Reception & Gaming rooms Laundry- Guest and Hotel Storage areas- Stores & Cellars Delivery dock- Garbage storage & disposal

All of these departments require regular and routine cleaning/ sanitizing procedures and maintenance.

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What is the difference between a wet and dry area?

Wet area: Areas exposed to moisture, e.g. kitchens, laundries, bar areas, bathrooms.

Dry area: Areas that are rarely exposed to moisture. They can be either soft surfaces (e.g. carpet) or hard surfaces (eg floorboards). Typical dry areas in hospitality environment include function rooms, storage areas and conference rooms.

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Activity: Identify the cleaning, sanitizing requirements for a wet and dry area in the Virtual Hotel. Present this information in table format.

Department

Wet or Dry area?

Areas to be cleaned and sanitised

Cleaning agents required

Cleaning equipment

Foyer/ Reception

Cleaning glass windows and doors

Counters

floors

Window and glass cleaners

Water

polishes

Cloths

Paper towel

Spray bottle

Bucket