Cleaning (SOPs)

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• Show Me

  Cleaning SOPs / Rosters

  Demonstrates the importance of maintaining high standards of hygiene in the kitchen.

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  Maintaining a high standard of hygiene in food and beverage areas is important so we do not cause illness to our customers.

  Cleaning rosters are used in the food and beverage areas to tell us:

  • when to clean.
  • what to clean.

  Some kitchen utensils will have to be cleaned:

  • straight after using them, for example, chopping boards.
  • after each service.
  • immediately if there has been a spill.
  • weekly or monthly, for example, walls and ceilings.

  A SOP, which is short for 'Standard Operating Procedure', goes hand in hand with the cleaning roster.

  The cleaning roster may indicate that you have to clean the oven.

  A SOP tells you how to clean, for example:

  • what chemicals to use.
  • protective clothing to be worn, such as thick rubber gloves or a mask.

  Cleaning rosters and SOPs may be different in different establishments. Each time you start a new job you should find out what is done and how it is done.

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  Hand Washing SOP

  Demonstrates the 6 easy steps for correct hand washing.

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  Handwashing Standard Operating Procedure (SOP)

  • Wet your hands.
  • Apply soap.
  • Lather and scrub for 20 seconds.
  • Rinse for 10 seconds.
  • Turn off tap.
  • Dry your hands.

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  SOP Example: Cleaning a Meatslicer

  Explains the importance of Standard Operating Procedures (SOPs).

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  Standard Operating Procedures (SOPs) are commonly used in the kitchen for cleaning procedures.

  SOP for Cleaning a Meat Slicer

  • Turn the meat slicer off and set the blade to ZERO.
  • Unplug the meat slicer.
  • Dismantle the equipment as shown by your supervisor.
  • Wash removable parts in the sink with hot, soapy water.
  • Clean the meat slicer using hot, soapy water.
  • Rinse the parts and the machine in clean water or a sanitiser solution.
  • Use sanitiser and paper towel to do a final clean of the meat slicer.
  • Re-assemble the meat slicer.

  SOPs may vary from workplace to workplace.

• Say It

  There are 2 parts in this section.

  1. The Glossary

  The glossary lists the more difficult words related to the topic in alphabetical order. The glossary also gives the meaning for each word.

  2. Look, Cover, Write, Check!

  This activity gives you practice at remembering and writing the words from the glossary.

• The Glossary

• Do It

  A SOP is short for 'Standard Operating Procedure'.

  Every piece of equipment should have one to outline the cleaning process required and needs to be followed step by step. Cleaning rosters provide a guide of when and by whom cleaning is to be conducted.

  Following these processes are part of a Workplace Health and Safety plan to keep yourself and others safe, and keep workplace hygiene at a high industry standard.

  Jump to Activities

• Do It: Hand Washing Sequence

  

• Do It: Standard Operating Procedure for cleaning a Meat Slicer

  

• Do It: Cleaning Schedule

  

Check It