Overview

When we walk into a restaurant, pizza house, or even a fish and chip shop, most of us make a judgement on the cleanliness of the establishment. If the cooking area is in view, we make a point of checking the hygiene levels of the people preparing the food and the cleanliness of the equipment, floors, walls and other surfaces.

Due to the side effects associated with eating food that is poisoned or contaminated, the public has become increasingly conscious of food prepared and served in dirty environments.

For a commercial kitchen to run smoothly and safely, it must be kept thoroughly clean and tidy. It is not always practical to clean the tiles on every wall every day or to even clean exhaust extractors and canopies every week, however they all require cleaning periodically.

Kitchen linen and waste disposal areas must be cleaned and maintained in a safe and responsible manner to prevent vermin, unwanted odours and bacterial growth.

In this unit you will learn how to:

• Clean, sanitise and store equipment
• Clean and sanitise premises
• Handle waste and linen.