Student Outcome
  • -Able to read and follow sequences for Standard Operating Procedures (SOPs).
  • -Able to read and understand the purpose of cleaning rosters.

Cleaning (SOPs)

Cleaning food preparation and guest areas needs to be maintained at a high standard. In this topic we look at understanding cleaning rosters and Standard Operating Procedures (SOPs).

Click on the Play button to start the introduction video.

Video Platform Video Management Video Solutions Video Player
  • Show Me

  • Show Me

    Cleaning SOPs / Rosters

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

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    Click to read a summary of the video

    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.

  • Show Me

    Hand Washing SOP

    Demonstrates the 6 easy steps for correct hand washing.

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    Click to read a summary of the video

    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.
  • Show Me

    SOP Example: Cleaning a Meatslicer

    Explains the importance of Standard Operating Procedures (SOPs).

    Click on the Play button to start the video.

    Click to read a summary of the video

    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

Check It Quiz

Click on Cleaning to begin.

Additional Resources:
Hand Washing Chart Meat Slicer SOP

  • Introduction
  • Show Me
  • Say It
  • Do It
  • Check It

Look, Cover, Write, Check!

Try to memorise the following word.
When you are ready, click the mouse in the textbox below and try to spell the word correctly.
  • switch off
  • reassemble
  • disinfect
  • dismantle
  • schedule
  • sanitise
  • SOP
  • roster

Hand Washing Sequence

Click and drag the hand washing steps into the correct order.

Standard Operating Procedure for cleaning a Meat Slicer

Complete the meat slicer cleaning procedure by dragging the words into the gaps.
Turn off
Dismantle equipment
hot, soapy water
sanitiser solution
paper towel
the meat slicer and set the blade to '0'.
2. Unplug the slicer.
as shown by supervisor.
4. Wash all removable parts and clean slicer with
all removable parts and machine with clean water or
6. Use sanitiser and
to do a final clean of slicer.
the meat slicer.
all guards are in place.

Cleaning Schedule

Drag the names onto the cleaning schedule according to the following information.

- DJ cleaned the Bain-Marie on Monday, Tuesday and Wednesday
- AP cleaned the Work Benches on Monday and Tuesday
- DJ cleaned the Work Benches on Wednesday
- AP cleaned the Ceiling on Tuesday