Professional Documents
Culture Documents
LEARNER GUIDE
CLEAN AND MAINTAIN PREMISES
2ND EDITION
Published by
Produced by
This material is protected by copyright . Copying this material or any part of it by any
means, or in any form, including digital is prohibited, unless prior written permission is
obtained from the HEART Trust/NTA.
TABLE OF CONTENTS
PAGE
Introduction....................................................................................................................................1
Welcome ..............................................................................................................................1
This Competency Unit .........................................................................................................1
Before you start....................................................................................................................2
Planning your learning programme .....................................................................................2
Self-Assessment Checklist...................................................................................................3
How to use this Learner Guide ............................................................................................4
Using the Computer and Other Resources...........................................................................6
Method of Assessment.........................................................................................................6
Quality Assurance................................................................................................................7
Self-Assessment Checklist.................................................................................................29
Self-Assessment Checklist.................................................................................................34
LG-THHCFP0251A:
CLEAN AND MAINTAIN PREMISES
INTRODUCTION
Welcome
Welcome to the Learner Guide for Unit of Competency Clean and Maintain Premises. This
is just one of a number of Learner Guides produced for the Commercial Food Preparation skills
stream of the Tourism and Hospitality Industry, and it is designed to guide you, the learner,
through a series of learning processes and activities that will enable you to achieve the specified
learning outcomes for the competency unit.
The content of this guide was developed from the Competency Standard THHCFP0251A,
which is one of the basic building blocks for the National Vocational Qualification of Jamaica
(NVQ-J) certification within the industry. Please refer to your Learners Handbook for a
thorough explanation of standards and competencies, and how these relate to the NVQ-J
certification.
You are also advised to consult the Competency Standard and assessment instrument for a better
understanding of what is required to master the competency.
Clean and maintain premises addresses the knowledge, skills and attitudes required to
effectively clean and maintain premises. There are three main areas or elements:
As you go through each element, you will find critical information relating to each one. You are
advised to study them carefully so that you will be able to develop the necessary knowledge,
skills and attitudes for cleaning and maintaining premises.
a. Obtain a Learners Logbook. You will use it to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and have your
learning facilitator sign off on them. This will allow you to provide evidence of your
competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
d. Ensure that you are wearing suitable clothing, that tools and equipment are safe, and that the
correct safety equipment is used.
The self-assessment checklist on the following pages will assist you in planning your training
programme and it will help you to think about the knowledge and skills needed to demonstrate
competency in this unit. As you go through each one you will be able to find out which aspects
of the elements you have already mastered and which ones you already have and which you will
need to pay more attention to as you go through the learning process.
To complete the self-assessment checklist, simply read the statements and tick the Yes or No
box. You should do this exercise now.
Self-Assessment Checklist
- Clean and maintain premises
If you ticked all or most of the Yes boxes, then you might not need to go through the entire
guide. Ask your learning facilitator to assist you in determining the most appropriate action you
should take.
If you ticked a few of the Yes boxes or none at all then you should work through all of the
guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator in the
planning process.
This Learner Guide is designed to assist you to work and learn at your own pace.
Check your progress at each checkpoint to ensure that you have understood the material
Observe the icons and special graphics used throughout this guide to remind you of what you
have to do and to enhance your learning. The icons and their meanings are as follows:
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your trainer/supervisor.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
Ask your learning facilitator for help if you have any problems with the interpretation of the
contents, the procedures, or the availability of resources
Complete each activity as you come to it. If the activity requires you perform an actual task,
be sure to tell your learning facilitator when you get to that activity so that he/she can make
any arrangements, if necessary
Get your learning facilitator to sign and date the Learners Logbook when you have
completed an activity
When you have worked through all elements of the guide, and when you can tick every Yes
box, you are ready for assessment and should ask your learning facilitator to assist you in making
the arrangements to have your performance assessed.
Where your activities refer you to the library, computer and Internet resources, ask your learning
facilitator to assist you with locating these resources. If you are getting your training in an
institution, there may be a library and a computer laboratory. If this is not the case, visit the local
library and find out what resources are available.
If you are new to the computer and the Internet, someone in the computer room should be able to
show you how to use these resources.
Please note that in many of your activities you have been referred to information on the Internet.
This is because the Internet has a vast amount of information that can help you in acquiring the
particular competencies. We would like to advise you, however, that we cannot guarantee that
all the sites will be available when you need them. If this happens, ask your learning facilitator
to assist you with locating other sites that have the information you require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks related to this
competency. This may be in a real workplace or a simulated situation that accurately relates to
the work situation. Your competency assessment will also encompass those critical
employability skills, which you must acquire as you perform the various tasks. You are
advised to consult the associated competency standard for further details relating to the
assessment strategies.
Quality Assurance
A feedback form is included at the back of each learner guide, so all users are afforded the
opportunity to document their concerns pertinent to the various aspects of the guide. Such
concerns will assist in the review process of the learner guides. Users are encouraged to cut out
the form, complete and submit same to the address provided.
You may now start your learning. Have fun while you work!
LEARNING OUTCOMES
As you go through this element, you will acquire the necessary knowledge, skills and attitudes to
clean, sanitise and store equipment. Your learning facilitator is there to assist you through the
different activities, so that upon completion you should be able to:
1. Select and use environmentally friendly chemicals for safe cleaning and/or sanitising of
kitchen equipment
2. Clean and/or sanitise equipment according to manufacturers instructions and enterprise
standards without causing damage
3. Assemble and dissemble equipment in a safe manner
4. Store equipment safely and correctly in the correct position and area
Please note that Assemble and Disassemble Equipment is discussed before Clean and Sanitize
Equipment in the content.
The chemicals that you select for use in your facility should be safe and approved for cleaning
and sanitation.
Types of Chemicals
There are two types of chemicals that are used in the food industry, detergents and sanitizers.
Detergents include:
Soaps
Alkaline detergents
Acid detergents
Degreasers
Abrasives
Detergent sanitizers
Sanitisers include:
Chlorine compounds
Bromides
Quaternary Ammonium
Compounds
Your chemical supplier should provide you with documented evidence of approval by a
recognized body, such as your local Bureau of Standards and the Food and Drug Administration
(FDA) in the United States.
NOTE: You should only purchase chemicals for which you have adequate information! The
Material Safety Data Sheet (MSDS) has important information on the chemical.
What surface are you going to apply the chemical to? Some cleaning chemicals are
corrosive and may damage metals and equipment surfaces.
What type of soil are you trying to remove? Some cleaning chemicals are more effective on
proteins, grease and hard deposit than others
How stable is the chemical? Some sanitizers may have a longer contact time on equipment
surfaces and therefore may be more effective than others
How long have you been using this chemical? Micro-organisms can develop resistance to
chemicals. Rotation may be necessary to maintain effective killing power.
What is the cost of the chemical? Although you do not have responsibility to purchase
chemicals you can assist your supervisor by recommending the use of a cheaper chemical
that is just as good rather than an expensive one.
TIP: A comparison of the advantages and disadvantages of different types of detergents and
sanitizers will help in you in selecting the right cleaners and sanitizers for your operation!
CHECKPOINT
ACTIVITY
Refer to: McSwane, D. et. al., (2001). Fundamentals of Food Safety and Sanitation
Food Safety Fundamentals. Pearson Custom Publishing Chapter 7.
It is important to note that equipment can be either large or small. The distinction is that large
equipment is usually fixed and will not be moved unless repair or maintenance is needed.
You should always follow manufacturers instructions and enterprise standards, especially when
assembling equipment for use and disassembling equipment for cleaning and storage.
You should be aware of, know these standards and follow them.
Equipment should be assembled and disassembled in a safe manner to prevent physical injury to
you and possible damage to the equipment. Before disassembling parts, make sure that you are
aware of the proper procedure. Ask your Supervisor or colleagues for assistance if you are
unsure.
Make sure you have the appropriate tools needed to properly and efficiently
assemble/disassemble equipment
Always turn off equipment before assembling/disassembling parts
Never try to assemble or disassemble parts while equipment is in use
Remove/assemble parts carefully to prevent damage
Make sure that all parts are properly assembled before restoring power and starting
equipment
CHECKPOINT
Refer to: McSwane, D. et. al. (2001). Fundamentals of Food Safety and Sanitation
Food Safety Fundamentals. Pearson Custom Publishing. Chapter 7.
Having learnt about selecting and using chemicals and also how to safely assemble and
disassemble equipment, you are now ready to clean and sanitize the equipment.
Can you recall the names of the chemicals that are environmentally friendly and correct for use
to clean and sanitize kitchen equipment? If not, it would be helpful to go back to the first
activity then proceed only when you are able to provide this information.
You must know and be able to apply the relevant workplace information relating to:
You should be familiar with the MSDS that was mentioned previously. Remember that it forms
part of the information that you would obtain from the manufacturer.
Not following the established procedures may not only cause damage to the equipment, but can
also be harmful to you. You learnt that some chemicals damage the surface of equipment and
through the activity you became familiar with them.
Equipment should be cleaned and sanitized because it prevents some of the repercussions of poor
workplace hygiene, such as:
Pre-clean to remove excess dirt and food scraps, by sweeping, wiping, or scraping and
pre-rinsing with water
Wash to remove surface grease and dirt, using hot water and a detergent
Rinse to remove loose dirt and detergent
Sanitise using methods to reduce the numbers of microorganisms to a safe level
Final rinse to remove sanitizer. This step will be dependent on the type of sanitizer used.
Check manufacturer's directions
Dry by evaporation or drip dry. Equipment and surfaces should be dry before re-use.
NOTE: All sanitisers need time, called Contact Time, to kill microorganisms. Again, the
manufacturer's instructions and product brochures will tell you how to use them.
CHECKPOINT
ACTIVITY
STORE EQUIPMENT
After cleaning and sanitising, equipment is stored for reuse. A storage area should be designated
for all equipment. The area assigned should be appropriately located for ease of access, it should
be clean and it should be equipped with adequate racks, hangers and cupboards to hold them. No
equipment should be placed directly on the floor.
For better organization, it would be helpful if specific areas are labeled; they should be properly
enclosed to prevent pest infestation.
For theft reduction, make sure that the area is kept locked and that the keys are controlled. For
better accountability, you should assist in maintaining a log. You should record issuance/return
of items removed from storage; inspect and note its condition going out and coming in.
CHECKPOINT
ACTIVITY
Refer to: McSwane, D. et. al. (2001). Fundamentals of Food Safety and Sanitation
Food Safety Fundamentals. Pearson Custom Publishing. Chapter 7.
Now that you have completed this element, check whether you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
Checklist 2 Yes No
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary knowledge,
skills and attitudes to clean and sanitize premises. Your learning facilitator is there to assist you
through the different activities, so that upon completion you should be able to:
All employees in the hospitality industry have a responsibility to their employers to help to clean
and maintain the premises.
Cleaning schedules are necessary to organize and assign responsibility to tasks, which help to
control workplace hygiene. You may not always be required to develop schedules but you must
follow them when they are in place.
FACILITY
Master Cleaning Schedule
FACILITY
Daily Cleaning Report
ACTIVITY
Refer to: McSwane, D. et. al. (2001). Fundamentals of Food Safety and Sanitation
Food Safety Fundamentals. Pearson Custom Publishing. Chapter 7.
Go back to Element One and review the types of chemicals that are used in the hospitality
industry. Note the precautions and use as they also apply when cleaning/sanitising walls, floors,
shelves and work surfaces. By extension, equipment used to clean/sanitize the premises, must
also be used correctly and safely.
Where applicable, your equipment manuals/standard operating procedures will guide you in the
proper procedures for correct and safe application of chemicals.
REMINDER: If chemicals are dangerous, then you would have already been aware of this
from the MSDS and would have taken the necessary precaution.
Mops
Mop buckets
Brooms
Nylon brushes
Hoses
Sponges
Mechanical scrubbers
Spray bottles
Spray or foam guns
Wet and dry vacuums
Air guns
Automatic sanitizer dispensers
NOTE: Scouring cloths, scrubbing brushes, dishcloths, mops and dusters should be washed,
sanitised and dried after use each day; clean gear helps to prevent the multiplication and
spread of microorganisms.
CHECKPOINT
ACTIVITY
Refer to: McSwane, D. et. al. (2001). Fundamentals of Food Safety and Sanitation
Food Safety Fundamentals. Pearson Custom Publishing. Chapter 7.
You should select chemicals and cleaning equipment according to the given cleaning tasks to
clean/sanitise without causing damage. Some potential damage to surfaces and their prevention
are outlined below:
CHECKPOINT
Refer to: McSwane, D. et. al. (2001). Fundamentals of Food Safety and Sanitation
Food Safety Fundamentals. Pearson Custom Publishing. Chapter 7.
You have learnt how to select and use chemicals and equipment safely to clean/sanitise surfaces
without causing damage. On occasion, however, an accident may occur while handling a
chemical.
It is the responsibility of your employer to provide you and your colleagues with First Aid
procedures so that in the event of injury, help can be rendered quickly.
Once you identify the objects or situations that are potentially dangerous, you should take the
necessary precautions to provide an environment that is safe. This will minimize or prevent
emergencies caused from accidents.
It was mentioned in both Element One and earlier in this element that you must adhere to
established standards and use the MSDS provided by the supplier when selecting, using and
storing chemicals/cleaning agents. This is important because chemicals are toxic substances
and may cause serious injury/damage if not properly handled.
In order to follow or develop first aid procedures, you must understand the purposes of First Aid,
which are to:
Save life
Prevent further injury
Minimize or prevent infection
Promote recovery
Understanding the primary objectives, or the ABCs of First Aid, is also important.
Therefore, first Aid procedures may include, but are not limited to:
You must appreciate the importance of maintaining hygiene for protection of self and the
casualty. Hand Washing is considered the single most effective means of protection.
You should always assume that blood and body fluids being handled are infectious.
Personal protective equipment (PPE) should be used when administering first aid, they include:
Gloves
Footwear
Protective clothing (e.g. gowns)
Facial mask
NOTE: The use of personal protective equipment will minimize or prevent infection and cross-
infection.
CHECKPOINT
ACTIVITY
Develop a first aid procedure for one type of emergency - burn, cut,
shock or trauma due to a fall. Design a poster for your facility/class.
Ask your supervisor/learning facilitator to assess your work.
Refer to: McSwane, D. et. al. (2001). Fundamentals of Food Safety and Sanitation
Food Safety Fundamentals. Pearson Custom Publishing. Pp. 246.
Dept. of the Navy; Bureau of Medicine & Surgery. NAEDIRA 13119 Standard First Aid
Course chap 1 Introduction at website:
http://www.vnh.org/StandardFirstAid/chapter1.html
Kozier, Barbara. Erb, Glenora & Olivieria, Rita (1995). Fundamentals of Nursing, J.B.
Lippincott
HEART Trust/NTA, (2006). LG -CSAHCA0032A Assist Care Recipient with
Medication, Element 1
HEART Trust/NTA, (2006). LG CSRCCS0032A Assist Children with Medication,
Elements 1and 2
Now that you have completed this element, check whether you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
Checklist 2 Yes No
LEARNING OUTCOMES
As you go through this element you will acquire the necessary knowledge, skills and attitudes to
handle waste and linen. Your learning facilitator is there to assist you through the different
activities, so that upon completion you should be able to:
1. Sort and dispose of waste according to hygiene regulations and establishment practice
2. Sort and remove linen safely according to enterprise regulations
It is important that you sort and dispose of waste according to hygiene regulations and
establishment practice and sort and remove linen safely according to enterprise regulations.
In food service establishments, a large amount of waste is generated daily. If not properly
controlled, this could result in the build up of bacteria and other food hazards, which could
contaminate food and the environment.
It is extremely important that you adhere to the procedures that govern environmental
hygiene!
The following areas of concern are checked and maintained regularly by Health Officers who are
empowered to enforce the following standards:
Rules governing cleaning and maintenance programmes, garbage removal and pest
control
Responsibilities of workers, including personal cleanliness
Rights of inspection
Rights to remove samples
NOTE: The impact of poor environmental hygiene is far reaching and not only results in the
spread of diseases and outbreak of epidemics, but ultimately business closure and loss of jobs!
General Powers of Environmental Health Officers under the various food acts, include:
Power of entry to any food business during hours of operation. It is an offence not to
render assistance or to obstruct an officer in his duties
Power to seize, detain or remove articles seized
Power to take photograph or audio or visual recordings
Power to obtain samples for analysis
Unless waste is properly handled and stored, it can quickly become a public health hazard.
Sort Waste
- Durable
- Fly-proof
- Rodent -proof
- Non-leaking
- Non-liquid absorbing
- Easily cleaned
- Have tight-fitting lids or covers
REMINDER: Always wear protective clothing such as gloves, goggles, facial masks, overalls
and proper shoes.
Your facility should have a proper and approved sewage handling and treatment system to
manage waste water. Fitting your drains with filter meshes should help to trap some solids to
prevent them from increasing the load on sewage plants. Do not pour used oil in drains. These
can be placed in drums and recycled into soaps and detergents.
Waste Disposal
Remember that most hospitality establishments, including yours, should have policies and
procedures for each department. These policies make your job, as a hospitality worker easier to
do, because they set the standard for you to follow.
You already know from experience that organic waste encourages the growth of
microorganisms, it emits an unpleasant odour and it attracts pests.
You must:
Containers should be placed inside the facility for short term holding and in the yard for
scheduled collection and removal from the facility. Be sure that containers held in the yard are
not regarded as a public health hazard.
REMINDER: Be sure to clean up spills immediately and do not leave garbage container/s
open to attract pests.
It is recommended that you use a designated area where all linen is stored at the end of service.
Linen may include tablecloths, tea towels, napkins and uniforms. You should:
In addition, linen should be sorted based on cleaning requirement e.g. those that require dry
cleaning versus those requiring machine wash.
TIP: Be sure to wear a glove during this process to avoid exposure to hazards, such as blood.
If you identify linen with blood, stack them separately for washing and sterilization.
Keep a record of all linen removed for cleaning to ensure accountability and to identify losses if
any. Note any damage on the linen and separate them before they leave the facility.
CHECKPOINT
ACTIVITY
Scenario:
Refer to: McSwane, D. et. al. (2001). Fundamentals of Food Safety and Sanitation
Food Safety Fundamentals. Pearson Custom Publishing. Pp. 229-239.
Maintaining Clean Premises; Handling Linen. Retrieved October 19, 2007 from
http://toolboxes.flexiblelearning.net.au/demosites/series4/409/units/bka04b.html.
Now that you have completed this element, check whether you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
1. I know how to sort and dispose of waste according to
hygiene regulations and established practice ( ) ( )
2. I can explain how to sort linen and safely remove according
to enterprise regulations ( ) ( )
Checklist 2 Yes No
1. Waste is sorted and disposed according to hygiene
regulations and established practice ( ) ( )
2. Linen is sorted and safely removed according to enterprise
regulations ( ) ( )
Your feedback on the Learner Guides is important to us. Please complete the
form below to indicate areas for review as you see necessary. For each
component tick [ ] the appropriate column.
Other Issues:
Telephone #: E-mail:
Please cut along the dotted line and submit to:
Version Control 1