1. D1.HBS.CL5.01 CLEAN AND TIDY BEVERAGE AND FOOD SERVICE AREAS

2. Clean and tidy beverage and food service areas This Unit comprises three Elements: • Clean and tidy food and beverage (F&B) service areas • Provide support to staff • Clean & tidy public areas

3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from employer or supervisor

4. Element 1 - Clean and tidy food and beverage service areas Performance criteria for this Element are: • Identify Food and Beverage service areas and equipment that may need to be cleaned • Identify factors that may impact on delivery of cleaning in F & B service areas • Apply cleaning and tidying techniques to identified cleaning needs in beverage service areas (Continued)

5. Clean and tidy food and beverage service areas • Apply cleaning and tidying techniques to identified cleaning needs in food service areas • Identify equipment and items requiring maintenance and report to appropriate person • Identify unusual, suspicious or unruly behaviour and report to appropriate person • Use appropriate interpersonal skills when cleaning and tidying to optimise guest experience

6. Identify F & B service areas and equipment to be cleaned In relation to this Unit your work will include: • Cleaning up spills and breakages • Regular cleaning at scheduled times • Responding to demands of trade • Assisting other staff

7. Identify F & B service areas and equipment to be cleaned Areas requiring cleaning in F & B areas: • Bars • Eating areas • Gaming areas • Function rooms (Continued)

8. Identify F & B service areas and equipment to be cleaned • Entertainment areas • Back-of-house areas • Front-of-house areas • Outside external areas

9. Identify F & B service areas and equipment to be cleaned You may be required to clean ‘support equipment’ such as: • Service and bar counters • Promotional displays • Mirrors and shelving • Racks • Flower displays

10. Identify F & B service areas and equipment to be cleaned Beverage service equipment to be cleaned can include: • External parts of draught beer and post-mix systems • Parts of espresso machines • Glasses and glass washing machines • Service trays and trolleys • Refrigeration and display units

11. Identify F & B service areas and equipment to be cleaned Food service equipment to be cleaned can include : • Service trays and trolleys • Gueridon equipment • Waiter’s stations • Crockery and cutlery

12. Identify factors impacting on delivery of cleaning in F & B areas You must take the following into consideration when cleaning and tidying: • Internal standards • Internal policies and procedures • Need to minimise disruption to guests • Timeliness • Need to consult prior to cleaning

13. Identify factors impacting on delivery of cleaning in F & B areas Internal standards: • Are venue-specific standards for cleaning which specify standards and criteria required for cleaning nominated items • Are not common See handouts and Trainee Manual for examples

14. Identify factors impacting on delivery of cleaning in F and B areas ‘Internal policies’ are developed to: • Provide operational principles • Give guidelines for work • Support standards of the venue

15. Identify factors impacting on delivery of cleaning in F & B areas Venue policies may relate to: • Training required before work • Equipment to be used • Chemicals to use • Safety and Frequency • Cleaning standards

16. Identify factors impacting on delivery of cleaning in F & B areas ‘Internal procedures’: • May be developed by the venue • May be ‘Manufacturer’s Instructions’ – ‘Operator’ or ‘User’ manuals • Provide basis and guidelines for cleaning

17. Identify factors impacting on delivery of cleaning in F & B areas Keys to minimising disruption to guests: • Use common sense • Ask patrons for permission to clean • Apologise for inconvenience or interruption • Work quickly, work quietly • Be prepared to leave and come back to clean • Keep cleaning tolls out of guests’ way

18. Identify factors impacting on delivery of cleaning in F & B areas ‘Timeliness’ refers to: • Adhering to internal cleaning schedules • Implementing food safety cleaning requirements • Responding to requests by patrons • Cleaning up spills when they occur • Using common sense • Following management directives

19. Identify factors impacting on delivery of cleaning in F & B areas ‘Need to consult prior to cleaning’ relates to: • Determining if cleaning can start • Working out if certain things should be cleaned ‘first’ or ‘last’ • Determining if reduced levels of cleaning are necessary (Continued)

20. Identify factors impacting on delivery of cleaning in F & B areas • Identifying if any time constraints apply • Identifying things to be ‘left alone’ • Determining items to be covered during the cleaning process • Finding out about any risks

21. Apply cleaning techniques to beverage service areas Cleaning involves ‘behind the bar’ and customer’s side’ and can include: • ‘Dry’ cleaning activities • ‘Wet’ cleaning activities

22. Apply cleaning techniques to beverage service areas Cleaning and tidying techniques: • Picking up items • Sweeping • Using dust pan and brush • Dusting

23. Apply cleaning techniques to beverage service areas • Dry mopping • Wet mopping • Vacuuming floors (Continued)

24. Apply cleaning techniques to beverage service areas • Vacuuming furniture • Wiping down • Polishing • Washing

25. Apply cleaning techniques to beverage service areas Specific cleaning of areas and items can include: • General cleaning of bar and service areas • Replacing and replenishing • Cleaning drip trays • Cleaning beer fonts and panels (Continued)

26. Apply cleaning techniques to beverage service areas • Cleaning inside and out of refrigeration units • Cleaning bar tops and counters • Cleaning and tidying tables • Cleaning mirrors • Cleaning displays (Continued)

27. Apply cleaning techniques to beverage service areas • Cleaning glass washers • Cleaning ice machines • Cleaning refrigeration cabinets • Cleaning glass chillers (Continued)

28. Apply cleaning techniques to beverage service areas • Cleaning post-mix machines and espresso machines: • Daily cleaning • Weekly cleaning (Continued)

29. Apply cleaning techniques to beverage service areas • Cleaning utensils: • Ice buckets • Jugs, glasses and cocktail shakers • Strainers and cutting boards • Ice scoops • Bar spoons, knives and tongs • Food containers

30. Apply cleaning techniques to beverage service areas Cleaning outside areas can include: • Using a scrubbing machine • Operating a floor machine • Using a motorised sweeper • Using a high-pressure hose

31. Apply cleaning techniques to food service areas Food establishments may use colour-coding to prevent cross-contamination: • Tips or caps on cleaning items: • Red = toilets only • Green = kitchen or food areas only • Blue = general purpose cleaning

32. Apply cleaning techniques to food service areas All items, equipment and surfaces used to prepare, store, service or process food must be: • Cleaned and sanitised: • Between high risk and cooked orready-to-eat food • After each service session • At least every 4 hours if in constant use

33. Apply cleaning techniques to food service areas You may need to clean and sanitise: • Crockery, cutlery and glassware • General kitchen utensils • Food preparation, storage, display and service equipment • Cooking items • Food containers • Rubbish bins

34. Apply cleaning techniques to food service areas In relation to cleaning and sanitising food areas and items: • Obtain workplace training • Cover exposed food • Wash hands after cleaning and before handling food items • Clean food surfaces (Continued)

35. Apply cleaning techniques to food service areas • Use nominated cloths or paper towels for cleaning your hands, and for spills • Store cleaned items to keep them clean • Clean low risk areas and items before high risk • Do not use food containers for storing or measuring cleaning chemicals (Continued)

36. Apply cleaning techniques to food service areas • Store food and cleaning chemicals separately • Clean up spills straight away • Do not re-use single-use items • Follow requirements of any applicable Food safety Plans

37. Apply cleaning techniques to food service areas Accepted process for washing and sanitising crockery and cutlery: • Remove visible food • Rinse • Wash with detergent • Rinse • Sanitise • Rinse • Air dry

38. Apply cleaning techniques to food service areas Machine washing of crockery and cutlery: • Scrape and rinse • Stack in correct tray or rack • Wash – min. 60 seconds at min. 66°C • Rinse – min. 10 seconds at min. 77°C

39. Apply cleaning techniques to food service areas When using double-bowl sinks to clean and sanitise: • One bowl with water and detergent at 45°C for washing • Second bowl with clean water at min. 77°C • Sanitise by leaving items in second bowl for min. 3 minutes • Have thermometer on hand to test water temperatures • Air dry

40. Identify equipment and items requiring maintenance and report them When cleaning always look for items requiring service or maintenance – faults or problems are usually caused by: • Breakdowns • Damage

41. Identify equipment and items requiring maintenance and report them Items require attention when there are: • Frayed electrical cords and bare wires • Internal mechanical problems • Smoke or burning smells (Continued)

42. Identify equipment and items requiring maintenance and report them • Leaking items • Those with broken handles or accessories • Items which are ‘worn and torn’ • Those which have reached their scheduled time for service or preventative maintenance

43. Identify equipment and items requiring maintenance and report them Problems can be identified by: • Sight • Hearing • Smell • Being told by others

44. Identify equipment and items requiring maintenance and report them When a problem with equipment is identified: • Fix it or • Report it

45. Identify equipment and items requiring maintenance and report them If an item of equipment cannot be fixed: • Stop using it • Take it out of service • Tag it as ‘Out of Service’ • Remove and store it • Report it

46. Identify equipment and items requiring maintenance and report them Report items requiring maintenance to: • Supervisor • Manager • Owner • Maintenance department

47. Identify equipment and items requiring maintenance and report them Ways to report items requiring maintenance: • Verbal report • In writing – form or report

48. Identify unusual, suspicious or unruly behaviour and report it Always be alert to guests whose behaviour is unusual, suspicious or unruly: • Never intervene • Never put your self in harm’s way • Report it

49. Identify unusual, suspicious or unruly behaviour and report it Be alert for the following: • People found in places they should not be • Intoxicated or disorderly people • Loiterers (Continued)

50. Identify unusual, suspicious or unruly behaviour and report it • Barred customers • Under-age people • Known vagrants • Undesirables • Anyone engaging in intimidating or anti-social behaviour • Anyone breaching ‘house rules’