Correct chemicals are chosen Ample quantity Tight fitting lids Correctly labelled containers Nozzles unblocked Clean container exteriors Dustpan Case is not cracked or chipped Washed regularly 2. CLEANING IN THE KITCHEN Using Cleaning Equipment Safely
Workplace accidents are preventable. It is therefore crucial, as well as a legal requirement, that employees are aware of their role in preventing workplace accidents. All employees must help to maintain a safe and accident-free environment by participating in effective and on-going training, being supervised and using appropriate tools. Safe work practices include: Always adhering to the manufacturer's instructions Wearing appropriate protective clothing including: o Uniform o Rubber soled and covered shoes o Masks o Gloves o Aprons o Goggles/protective glasses Using chemicals correctly and safely
Washing hands regularly Checking equipment prior to use Handling waste cautiously, e.g. by using tongs Lifting safely and using mechanical aids when necessary Following instructions from supervisors Adhering to organisational policies and procedures Reporting any defects, incidents, accidents, near-misses or other breaches in safe work practices Personal Protective Equipment Personal protective equipment (PPE) is anything used or worn by a person to minimise a risk to their health or safety. Select the navigational circles on the bottom of the image or the left/right arrows on the image edges, to see some common PPE examples worn in the hospitality industry.
slide 1 of 8, currently active slide 2 of 8 slide 3 of 8 slide 4 of 8 slide 5 of 8 slide 6 of 8 slide 7 of 8 slide 8 of 8 Overalls Worn as protective clothing by maintenance and cleaning staff, or people who handle chemicals and other toxic items, in case of spillages. 2. CLEANING IN THE KITCHEN Cleaning WHS WHS is important when using cleaning equipment, as it may be potentially dangerous. For example, never point a pressure hose at yourself or anyone else, as it can take your skin off! The pdfs give you examples of the policies, SOPs and risk assessments that you will encounter at your place of work. Manual Handling Policy Poor manual handling is the cause of many workplace injuries. Take a look at this example of an organisational policy on manual handling. Risk Assesment This document, courtesy of the University of Wollongong, will show you how to conduct a risk assessment. Cleaning the Bathroom Risks This is an example of a risk assessment that has been carried out for the tasks associated with cleaning a bathroom. The same process can be applied to other tasks. Cleaning the Bathroom SOP SOPs must be designed to reduce the possibility of workplace injuries. This SOP was constructed after the risk assessment was carried out.
2. CLEANING IN THE KITCHEN Correct Cleaning Procedures The general cleaning procedure for a kitchen is:
Clean up all spills immediately Remove all food debris , rubbish or dirt from the area before you wash it. Pay particular attention to hidden areas behind and underneath equipment/benches Place warning signs
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- Spring '20
- supervisor, Waste, Cleaning products