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Bakery

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									CLEAN AND STORE CROCKERY AND CUTLERY

LEARNER GUIDE

Clean and store Crockery and Cutlery

Learner Information
Details Name of learner Name of manager Work Unit Facilitator Date started Date of completion Date of Assessment Please Complete details

© Tourism, Hospitality and Sport Education and Training Authority (THETA), 2003 1

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Table of Contents
KEYS TO ICONS .................................................................................................................... 3 Clean and store Crockery and Cutlery ................................................................................... 4 1. Cleaning Materials and Equipment .................................................................................... 7
1.1 1.2 1.3 1.4 1.5 1.6 2.1 2.2 2.3 2.4 2.5 2.6 Correct Cleaning Materials ..................................................................................................................................... 7 Maintaining Cleaning Equipment ........................................................................................................................... 9 Cleaning the Dishwashing Machine: ...................................................................................................................... 9 Cleaning the Wash Arms ........................................................................................................................................ 9 Clean and Empty the Scrap Tray .......................................................................................................................... 10 Check Dishwasher Operations: ............................................................................................................................. 10 Prepare Crockery and Cutlery for Cleaning ......................................................................................................... 11 Requirements for Cleaning ................................................................................................................................... 12 Racking Dishes...................................................................................................................................................... 13 Washing in the Dishwashing Machine.................................................................................................................. 14 Washing by Hand: ................................................................................................................................................. 15 Dirty Water............................................................................................................................................................ 15

2. Cleaning Crockery and Cutlery ......................................................................................... 11

Self Assessment 01.................................................................................................................. 16 3. Storing Crockery and Cutlery ......................................................................................... 17
3.1 3.2 3.3 3.4 3.5 4.1 4.2 Clean Storage Areas .............................................................................................................................................. 17 Dry and Store Crockery: ....................................................................................................................................... 17 Stacking Crockery Safely:..................................................................................................................................... 18 Dry, Polish and Store Cutlery ............................................................................................................................... 19 Equipment for Polishing Cutlery: ......................................................................................................................... 19 Reporting Damaged Crockery and Cutlery .......................................................................................................... 20 Range of Unexpected Situations ........................................................................................................................... 20

4. Situations and Actions ...................................................................................................... 20 Self Assessment 02 ................................................................................................................. 21 Practical exercise ..................................................................................................................... 22 Signatures required on successful completion of this module ...................................... 23

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KEYS TO ICONS
The following icons are used throughout the study guide to indicate specific functions:
FOLDER ENCLOSURES This includes all examples, handouts, checklists, etc.

DON'T FORGET/NOTE This icon indicates information of particular importance. EXERCISES Practical activities to do , either individual or in syndicate groups during the training process BOOKS Additional resource information for further reading and reference. SELF ASSESSMENT QUESTIONS. Self evaluation for learners to assessment understanding of the learning material

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Clean and store Crockery and Cutlery Introduction
Purpose In order to achieve the credits and qualify for this appropriate registered standard, determined by the Sector of Education Training Authority, you are expected to have demonstrated specific learning outcomes.

Specific Outcomes

Specific outcomes describe what the learner has to be able to do successfully at the end of this learning experience.

Assessment Criteria

The only way to establish whether a learner is competent and has accomplished the specific outcomes is through the assessment process. Assessment involves collecting and interpreting evidence about the learners’ ability to perform a task. This module includes assessments in the form of self-test, group exercises, quizzes, projects and a practical training programme whereby you are required to perform tasks on the job and collect as portfolio of evidence, proof signed by your supervisor that you have successfully performed these tasks.

To qualify

To qualify and receive credits towards your qualification, a registered Assessor will conduct an evaluation and assessment of your portfolio of evidence and competency.

Range of Learning

This describes the situation and circumstance in which competence must be demonstrated and the parameters in which the learner operates.

Responsibility

The responsibility of learning rest with you, so . . .  Be proactive and ask questions.  Seek assistance and help from your coach, if required.

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Specific Outcomes and Range of Learning
Demonstrated KNOWLEDGE and
UNDERSTANDING :

1. Explain why damaged crockery and cutlery should not be used and the importance of reporting damaged items to the supervisor. 2. Explain the reasons for using the correct equipment to polish cutlery. 3. Explain the importance of stacking crockery safely and carefully and the procedure for dealing with damaged crockery. 4. Explain the importance of stacking crockery safely and carefully and the procedure for dealing with the damaged crockery 5. Explain the importance of keeping cleaning equipment and machinery clean, free from damage and ready for future use. 6. Explain the organisational requirements for cleaning and storing crockery and cutlery. 7. Prepare crockery and cutlery for cleaning in accordance with organisational requirements. 8. Use cleaning equipment demonstrating correct procedures (Range of cleaning: by machinery or by hand) 9. Wash crockery and cutlery at the appropriate temperature using correctly diluted cleaning materials in the dishwasher or the sink. 10. Dispose of waste or dirty water according to organisational requirements. 11. Dry and store crockery and cutlery demonstrating correct procedures. 12. Keep storage areas clean, tidy and free from refuse and explain the importance of doing this. 13. Polish cutlery where appropriate, then stack and store correctly ready for use. 14. Given a range of unexpected situations, decide what action to take and give reasons for that choice. (Range of unexpected situations: injury, cracked/chipped plates, out of order dishwater, no hot water) 15. Complete all work in an organised and efficient manner. 16. Given a different type of hospitality establishment describe how crockery and cutlery storage procedures could differ.

Demonstrated ability to make DECISIONS about practice and to ACT accordingly:

Ability to learn from our actions and to ADAPT PERFORMANCE:

Credits of this Module
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Credits

The Unit Standard FP22: Clean and store Crockery and Cutlery has a total credit value of 1.

Learner Support
Resources Books/Articles

Hygiene: a complete course for food handlers, Hazelwood and McLean, 1991 N/A

Videos

Folder Enclosures

N/A

Purpose of Module
Overall Outcome

The learner must be able to clean and store crockery and cutlery according to organisational requirements.

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1.

Cleaning Materials and Equipment

1.1 Correct Cleaning Materials
Importance

It is important to ensure that the correct cleaning materials and products are used to ensure safety and hygiene in the kitchen. For example:  Detergents: These are used to remove food debris, grease and dirt. They cannot kill bacteria and microorganisms. Detergents are usually used to wash crockery and cutlery and are especially designed for use either by hand or in a dishwasher.  Disinfectants: These are used to destroy the harmful bacteria which can remain on articles and cause food contamination and cross-contamination. Disinfectants include diluted bleaches and antibacterial solutions. Equipment and food contact surfaces must be disinfected between two different types of food preparation.  Sanitisers: These contain both detergents and disinfectants and may be used in washing floors, shelves and walls.

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

Exercise



List the cleaning materials used in your company/organisation and write down what each one is used for (e.g. removing dirt/disinfecting/sanitising). Check and write down whether they are used correctly.

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1.2 Maintaining Cleaning Equipment
Importance

To ensure efficiency and good hygiene practices, keep cleaning equipment and machinery clean, free from damage and ready for future use. Consider the following:  Dirty equipment and machinery may contaminate dishes and crockery.  Preventing damage and taking care when using equipment and machinery will make them last longer, and not waste time or money repairing them  Having machinery ready for use will prevent delays and accidents if there is a hand-over to staff on the next shift.

1.3 Cleaning the Dishwashing Machine:
Guidelines

Following are guidelines for cleaning a dishwasher:

No. 1. 2. 3. 4. 5.

Certain times of the day should be allocated to cleaning the dishwashing machine. Remove drain-screen and thoroughly clean all foreign material from screen. Do not bang the screen on the table to jar food loose. Use the faucet or pre - rinse hose. Inspect the seat casting where the drain stopper sets to insure no foreign material is present, onion, skins, etc. Re-install the drain screen and ensure it is in the proper position.

1.4 Cleaning the Wash Arms
Guidelines

Following are guidelines for cleaning the dishwasher wash arms:

No. 1.

2. 3.

Inspect the upper and lower spray arms to insure they are not clogged with food scraps. Otherwise, full and uniform spray pressures will not be delivered to the soiled dishes. If there are any questions as to the spray and nozzle being cleaned or food scraps, the spray arms should be removed and cleaned. To remove arm, loosen the thump-clamping screws and pull up on centre of arms under faucet.

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4. 5. 6. 7.

10 Note that water will flow from all jets if they are open. Use toothpick to open clog jets and flush to insure food scraps are off the arm. If necessary, the brass plug at the end of the arm can be unscrewed and removed to clean the inside of the arm tub at the sink. After the arm has been thoroughly cleaned, re-install and insure arm is fully inserted in the bearing support. Hand tighten thumb screws. Tightening screws too tight can cause them to break off in spray base.

1.5 Clean and Empty the Scrap Tray
Guidelines

Following are guidelines for cleaning and emptying the scrap tray No. 1. 2. 3.

Remove the scrap tray drawer and thoroughly rinse out. Change tray after each meal or once an hour, if very busy. Wipe down the machine and check the chemical level in the container. Also inspect the machine for leaks or other items that might cause trouble during a rush period. You are now ready to wash dishes.

1.6 Check Dishwasher Operations:
Guidelines

Following are guidelines for checking dishwasher operations: No. 1.

2.

Operate the machine and watch detergent, sanitiser and rinse additive delivery tubes where they extend into the open sump on the machine. Watch to insure that the chemicals are delivered and stop during the cycle.

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2.

Cleaning Crockery and Cutlery

2.1 Prepare Crockery and Cutlery for Cleaning
Guidelines

Following are guidelines for preparing crockery and cutlery for cleaning: No. 1. 2. 3. 4. 5. 6.

7. 8 9

10

Sort and stack plates by size and pattern. Scrape all excess food rubbish and film from all plates with a scouring pad or the power sprayer. Watch for guest’s accidentally leaving items on plates (jewellery, pens, lighters, notes, etc.). Use a gloved hand to scrape rubbish from plates into the water trough. It is recommended that 30 minutes be allocated for pre-soaking, if possible. It is recommended that all flatware be pre-soaked in a deep pan, generally a bus pan, using a pre-soak detergent. This will prevent drying or adhering of dirt on flatware and reduce tarnishing. A pre-soak detergent is especially useful for the removing of protein soil such as egg, syrup etc. Place cutlery in the soaking tub – it must be separated from the china. All cutlery to be washed in a machine must be rinsed first with a high jet water spray to remove excess food particles which may clog the machine Rinse all china and silver racks with sprayer before sending through machine.

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2.2 Requirements for Cleaning
Appropriate Temperature

The following temperatures must be maintained and regularly checked: For hand washing, the rinsing water must be above 60ºc. The dishwasher’s wash-cycle temperature should be between 50ºc and 60ºc, and the rinse cycle temperature should be between 65ºc and 85ºc. Weak solutions may not disinfect sufficiently. Strong solutions may be too corrosive and even hazardous to the hands and emit noxious fumes. Ensuring the correct dilution of detergents also saves costs and enables the control of supplies. Staff needs to be trained on the correct use of detergents. In groups of three, examine the detergent provided by the facilitator. Read the labels and write down the following:  Instructions  Correct dilution ratios  Equipment required Elect a spokesperson from the group to present your findings

Correct Dilution of Detergents

Exercise

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2.3 Racking Dishes
Guidelines

Following are guidelines for racking dishes in a dishwashing machine:

No. 1. 2.

3. 4. 5. 6.

7 8 9

10

Properly placing the dishes in the rack before washing is one of the most important jobs the operator must perform. Every surface of a soiled dish must be reached by the machine sprays, to provide sufficient scrubbing action, in the time that the dish is being sprayed by detergent solution. Piling dishes won’t save you time. Many of the dishes will not be cleaned during the wash cycle and will require sorting and re-washing. Be sure to rack all the same sized plates together row by row. The dish rack will hold them just right for proper washing. Don’t mix bowls with plates. If you sort and rack properly, it will be easier and save you time. Note that the plates are to be racked without overlapping so that the sprays from the top spray arm will strike the food contact surface of the dishes (the face of the dishes). Fill china racks with like china spacing all pieces. Only send full racks through the machine so that the dishwashing machine does not run throughout the entire meal period Machines will only be operated when sufficiently stacked, and dishes must have accumulated to enable continuous operation at capacity for ½ hour or longer. China, glassware and flatware parts must be large enough to allow for this. This minimises consumption of soap and water and maximises utilisation of personnel. Stack cutlery of the same size in the same basket; Do not overload the basket

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2.4 Washing in the Dishwashing Machine
Procedures

Following are procedures for washing in a dishwashing machine: Action Drain the water if it is cold by lifting drain stopper until all water is out of the machine. Check the drain screen and clean it. Replace it properly into the sump housing. Check wash arm spray tips. If clogged, clean with a toothpick and rinse at the sink. Check chemical lines to chemical containers: Red Detergent Lines Blue Rinse Agent Replace the drain ball, wash arm, drain screen (for the first wash only). Press fill switch, fill to 1cm below the overflow hole along side the drain ball standpipe. Hold the fill switch in until water level is correct and check the temperature (should be approximately 60 degrees Celsius). The water level should be 1cm below the overflow hole on the side of the standpipe (drain ball). Insert the tray of dishes into the machine and close doors Instant start switch - trip switch to start. Standard start/fill switch - trip start switch and hold for a count if three (3) After the machine stops, raise doors, remove trays, and allow to dry before stacking. The dishwasher will complete the wash and rinse cycle, and automatically feed the proper chemical and turn it self off.

Step 1. 2. 3. 4. 5.

6. 7. 8. 9. 10. 11. 12. 13. 14.

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2.5 Washing by Hand:
Procedures

Below find steps for washing by hand Action Use lukewarm water from a high jet water spray to rinse the crockery, removing excess food particles. Wear rubber gloves, and wash in the hottest water possible (the gloves enable you to handle much hotter water than you would be able to without them), and this temperature should be above 50ºc. It is best to begin by washing the least soiled items, as they will not make your washing water so dirty, and then move onto the more heavily soiled items. Make sure that each item is properly cleaned using a washing sponge, cloth or brush. Even if the item appears not to be soiled, you must wipe the entire surface properly. Replace the water regularly, as it must remain hot and clean. The rinsing water must be above 60ºc

Step 1. 2.

3.

4.

5.

2.6 Dirty Water
Guidelines

Below are guidelines for the safe disposal of dirty water No. 1. 2.

3.

Pots must not be washed in dirty/cool water solutions. When the solution is used enough, the sink must be drained and refilled. Ensure that sinkholes have meshes to catch food debris and fat, which may clog drains. These must be removed and emptied into the bin when they become full All sinks and drains must be cleaned with a sanitiser at the end of each shift to remove dirt, grime and kill bacteria.

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Self Assessment 01

Instructions

In the following assessment you will be required to answer all questions.  You are required to obtain 100% to pass.  If you do not obtain the pass mark, revise all the learning material and redo the assessment.


Question 1
Why is it important to use the correct dilution of detergents?

Question 2
Explain the reasons for using rubber gloves when washing dishes by hand

Question 3
Describe the guidelines for disposal of dirty water after washing.

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3.

Storing Crockery and Cutlery

3.1 Clean Storage Areas
Importance

It is important to keep storage areas clean for the following reasons:     To keep the shelves free from dust and grime. This may harbour bacteria/germs and contaminate food when they are being used To keep the area free of pests such as cockroaches and rodents which causes contamination] To ensure that floors are not sticky/slippery. This reduces accidents To ensure that when crockery and cutlery are cleaned, they remain clean and hygienic until they are used for serving food.

3.2 Dry and Store Crockery:
Guidelines

Following are guidelines for drying and storing crockery

No. 1.

2. 3. 4. 5. 6. 7. 8. 9.

Stacking and storage of dishes after being washed and sanitised is very important. A dish may be perfectly washed but be completely contaminated from the handling after washing. Avoid storing dishes where they may be soiled. Avoid handling dishes with your hand on the food contact surfaces to prevent cross-contamination. Avoid towel drying. All crockery should be stored separately from other kitchen utensils and equipment. Before storing or stacking crockery, check that they are clean and dry. Check for chips and cracks, as these harbour bacteria. Damaged crockery (cracked or chipped) must be brought to the attention of your supervisor (for stock control reasons) before it is discarded. Polish all crockery with damp cheesecloth or clean sheet to remove any marks or stains.

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3.3 Stacking Crockery Safely:
Importance

It is important to stack crockery according to size and not too high to so that they are not unstable and fall or chip/break under the pressure and weight.

Procedures

Following are procedures for the stacking crockery: Action Crockery should be stacked according to size and design on safe and sturdy shelves. It is preferable that this be in a lockable cupboard. For stocktaking purposes, it is best to stack crockery in multiples of 10 (this means you should stack either 10, or 20, or 30, etc.). This makes it easier to carry, and easier to count. Do not stack plates and dishes higher than 30cm. Their combined weight can destroy the porcelain surface on the bottom plates. Crockery may also be stored on movable crockery trolleys, and again it must be placed according to size and type. Ensure that crockery stored this way does not collect dust. When carrying stacks of crockery, make sure that you never carry too many at one time, as this can lead to accidents and breakages of a significant nature. It is important to carry out regular stock-takes of cutlery, as this is particularly vulnerable to pilferage and losses.

Step 1. 2.

3.

4.

5.

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3.4 Dry, Polish and Store Cutlery
Guidelines

Following are guidelines for drying and storing cutlery:

No. 1. 2. 3. 4. 5. 6. 7. 8.

9. 10. 11.

Cutlery, which is not air-dried in a machine, must be dried well with a clean cloth to prevent watermarks. Sort cutlery according to type. After each use, silver cutlery must be polished with a soft cloth. Polish cutlery with a damp cloth to remove stains. Group the cutlery into bundles of 10, which is easier for stocktaking. Use rubber bands to hold the bundle of cutlery together to avoid confusion. Pack the cutlery separately according to type in crates. Cutlery must be stored in drawers or cutlery trays according to type. An example would be (storing from left to right):  dessert forks; meat forks; fish forks;  side knives; meat knives; fish knives;  dessert spoons; soup spoons; teaspoons;  speciality cutlery (for example oyster forks, butter knives, etc.). Write the total cutlery count onto the outside of the crate. Cutlery must always be locked up at the end of service. It is important to carry out regular stock-takes of cutlery, as this is particularly vulnerable to pilferage and losses.

3.5 Equipment for Polishing Cutlery:
Importance of using correct equipment

It is important to use the correct equipment to polish cutlery to ensure that they are:    hygienically clean shiny and buffed not scratched and dull

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4.

Situations and Actions

4.1 Reporting Damaged Crockery and Cutlery
Importance

For stocktaking purposes it is important to report damaged crockery and cutlery. Also, chips and cracks harbour bacteria.

4.2 Range of Unexpected Situations
Situation
Cracked/chipped plates Injuries

Action Cracked or chipped crockery must be reported to the supervisor (for stock control reasons) before it is discarded. Treat injuries as follows:  All injuries involving blood must be treated seriously, as must burns  Stop what you are doing, and go to the Chef’s office to have your injury attended to  All cuts and wounds must be covered with a clean plaster (coloured so that it is clearly visible) or bandage  It is very important that burns are handled properly by a qualified First Aid Officer.  Do not continue to prepare food if there is a danger that there might be cross-contamination – if necessary, wear gloves to cover the dressing so that you can continue working. For hand washing, water may be heated (not boiled) in a kettle or on the stove. Dishwashers don’t require hot water as they use cold water and which is heated during the wash cycle. Check the nature of the problem and take action as follows:  Not starting: Check master switch on the bottom frame to make sure it is on. Check circuit breaker, which services the dishwasher, and make sure it is on. Call the maintenance manager if none of the above work.  Does not hold water: check under the drain ball for a knife, spoon fork or foreign material, then remove.  Water runs on floor: If runs from the scrap tray (the small box alongside the machine, the drain is blocked - call maintenance  Water does not drain from the machine: Check the drain sump for clogging. Lift the drain ball manually and allow water to drain for about 12 seconds. If there is no clogging, call maintenance.  Water flows out dishwasher door: The end plugs on the wash arms were not replaced or tightened. Check inside the scrap tray for the end plug if it came off during operation and replace it. Call maintenance if it is lost. 20

No Hot Water

Dishwasher out of Order

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Self Assessment 02

Instructions

In the following assessment you will be required to answer all questions.  You are required to obtain 100% to pass.  If you do not obtain the pass mark, revise all the learning material and redo the assessment.


Question 1
Why is it important to report damaged crockery? What action should you take if you find damaged crockery?

Question 2
Describe the procedures for stacking crockery.

Question 3
Why is it important to keep storage clean?

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Practical exercise

Practical Exercise Task No. 1

Task Type Check procedures for handling broken, cracked or chipped crockery in your own organisation and in an organisation different from their own. Complete the following:  Write down the procedures for both  State differences and explain why there may be differences  Make recommendations for improvement in both  Demonstrate correct procedures for handling broken, cracked or chipped crockery

Date Completed

Comments by Supervisor

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Signatures required on successful completion of this module

Comments & Review by coach

General comments from learner

I …………………………………………… have (Supervisor / Coach) hereby certified that I have examined the learners’ workbook and that the learner has successfully completed this section of the practical training programme.

_______________________ SIGNATURE SUPERVISOR

_________________________ SIGNATURE LEARNER

DATE: ___________________ _____________________

DATE:

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