filters for convection ovens and adjustments of ovens and scales.
When using special detergents like caustic cleaners for the cleaning of grills and
ovens, protective clothing (elbow length gloves, apron, facemask and safety
goggles) must be worn.
Washing parts of equipment in a dishwasher will ensure these are clean and ready
Blenders, food processors and mincers require extra care since food particles may
be left inside.
Unplug them, then disassemble into all the separate parts to ensure that you get
into all the tiny corners and crevices and make sure that the equipment is sanitised
properly after cleaning.
14. Which inspections and routine adjustments for large and small equipment may be needed before use?
What Work Health and Safety things do you need to think about?
Most businesses will have a maintenance schedule for large equipment, which will
have periodic inspections and adjustments such as sharpening and adjusting
blades and greasing or oiling moving parts.
As part of your job you will be expected to choose the appropriate attachment for
the task at hand.
The workflow plan listing your tasks will also provide detailed information for any
equipment and attachments you need to use for each task.
You may need to adjust the height and shape of cutting blades or replace parts
Always follow manufacturer’s instructions when adju
sting or changing parts as
incorrect assembly can be dangerous.
15. Complete the table below by:
describing the important parts to clean for each equipment type to prevent health hazards
listing which cleaning chemical you would use to clean the equipment
identifying if you would use a sanitiser