Kitchen Cleaning Training 2 Day Course / NITA Compliant

Induction and requirements whilst within the SCS head office.

Cleaning methods (Classroom)

How to use kitchen cleaning equipment such as;

• Steam cleaners
• Cutting apparatus
• Wet Vacuums
• How to maintain
• The use of steps/ladders

The difference between carbon, grease, dirt, grime and lime scale

The cause of carbon build-up and removal

The build up of grease and removal

Chemicals and their correct uses

(COSHH)

How to clean (practical)

• Filters
• Extractor hoods
• Rotating fans
• Duct work
• Back splashes
• The safe method of fitting access panels
• The fitting of curved panels
• The fitting of flat panels
• Where to fit panels

The most effective ways of cleaning a commercial kitchen (classroom)

• How to stay safe whilst working with gas appliances
• The correct personal protective equipment and their uses
• The safe working practices within a commercial kitchen environment

How to clean (practical)

• Fryers
• Ovens, hobs and racks
• Salamanders, grills and hot plates
• Fridges, Freezers
• Worktops
• Tiled areas cladding walls and stainless steel
• The use of scrubbers, floor buffers

How to chemical/ steam clean floors

• The difference in tiles, vinyl’s, stone and metal kitchen floors
• The correct chemicals and methods of floor cleaning

How to meet BESA TR19 Standards

The method of meeting BESA standards

BESA requirements

The issuing of certificates

Basic food hygiene whilst working in a kitchen environment

Requirements for working in a food preparation area

The correct method of sanitization