Method Statement : Cleaning of Kitchen Area

Explanation

The cleaning of the kitchen area is a critical task aimed at maintaining a hygienic and safe environment for food preparation and consumption. This process involves wiping down worktops and wall tiles, cleaning hobs, wiping over cupboards, and ensuring the sink and draining board are free from debris and stains. Additionally, mopping the floors is essential to remove any spills or residues that may cause slips or contamination. The use of cleaning chemicals, including cleaning sprays and washing-up liquid, is necessary to achieve a thorough clean, while avoiding the use of bleach to prevent potential health hazards. The primary objective is to ensure that all surfaces are sanitised, reducing the risk of foodborne illnesses and maintaining a safe working environment.

Responsibilities

• Cleaning Staff: Ensure all worktops, wall tiles, hobs, cupboards, sinks, and draining boards are thoroughly cleaned using appropriate cleaning chemicals.
• Cleaning Supervisor: Oversee the cleaning process to ensure compliance with health and safety standards and proper use of cleaning chemicals.
• Health and Safety Officer: Conduct regular risk assessments and provide training on safe cleaning practises and chemical handling.
• Maintenance Personnel: Ensure all cleaning equipment is in good working order and report any faults or hazards.
• Kitchen Manager: Coordinate cleaning schedules and ensure all staff are aware of their responsibilities and the importance of maintaining a clean kitchen environment.

Equipment

• Cleaning cloths
• Sponges
• Scrubbing brushes
• Mop and bucket
• Vacuum cleaner
• Cleaning sprays
• Washing up liquid
• Rubber gloves
• Safety goggles
• Apron

Operation

• Conduct a risk assessment to identify potential hazards.
• Ensure all cleaning staff are trained in safe cleaning practises and the use of cleaning chemicals.
• Review the Safety Data Sheets (SDS) for all cleaning products to understand their hazards and safe handling procedures.
• Gather all necessary cleaning equipment, including cloths, sponges, mop, bucket, and appropriate cleaning chemicals.
• Ensure all cleaning products are clearly labelled and stored in accordance with safety guidelines.
• Wear appropriate personal protective equipment (PPE), such as gloves and non-slip footwear.
• Remove any unnecessary items from the worktops and floor to prevent obstructions.
• Ensure all electrical appliances are switched off and unplugged where possible.
• Ventilate the area by opening windows or using an extractor fan to reduce inhalation of fumes.
• Check that all cleaning equipment is in good working order and suitable for the task.
• Display appropriate signage, such as “Wet Floor” signs, to alert others to potential hazards.
• Use a damp cloth with a suitable cleaning spray to wipe down worktops and wall tiles, paying attention to corners and edges.
• Ensure hobs are turned off and cool before cleaning with a non-abrasive cleaner to remove food residue or grease.
• Use a damp cloth with a mild cleaning solution to wipe over cupboard doors and handles, ensuring surfaces are dried thoroughly.
• Use washing up liquid and a sponge to clean the sink and draining board, rinsing thoroughly with water and drying with a clean cloth.
• Fill a bucket with warm water and an appropriate floor cleaner, then mop the floor starting from the farthest corner of the room towards the exit.
• Allow the floor to dry completely before allowing foot traffic.
• Dispose of any waste materials, such as used cloths or empty cleaning product containers, in accordance with waste disposal guidelines.
• Clean and store all equipment and unused cleaning products in their designated storage areas securely.
• Ensure a first aid kit is readily accessible in case of accidents or injuries.

Risk Assessment : Cleaning of Kitchen Area

Who might be harmed: Cleaning staff | Kitchen staff

Type of harm: Back / Spinal Injury | Broken Bones | Cuts and Abrasions | Death | Head Injury | Multiple / Various Injury | Muscular Injury

Initial Risk: Major (3) x Probable (4) = Medium (12) Controls

• Use wet floor signs to clearly indicate areas that are being cleaned and may be slippery.
• Ensure that all spills are cleaned up immediately to prevent slipping hazards.
• Wear non-slip footwear to reduce the risk of slipping on wet surfaces.
• Mop floors in sections, allowing each section to dry before moving on to the next.
• Keep cleaning equipment and supplies organised and out of walkways to prevent tripping.
• Ensure adequate lighting in the kitchen area to identify potential hazards.
• Regularly inspect and maintain flooring to ensure it is in good condition and free from hazards.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Chemical Exposure : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff

Type of harm: Burns | Dermatitis | Eye Damage | Respiratory damage / Asthma / COPD

Initial Risk: Catastrophic (5) x Frequent (5) = High (25) Controls

• Ensure all cleaning staff are trained in the safe use and handling of cleaning chemicals, including reading labels and safety data sheets.
• Wear appropriate personal protective equipment, such as gloves and eye protection, when using cleaning chemicals.
• Use cleaning chemicals in well-ventilated areas to minimise inhalation of fumes.
• Store cleaning chemicals in their original containers with clear labels to prevent accidental misuse.
• Dilute cleaning chemicals according to manufacturer instructions to reduce concentration and potential harm.
• Avoid mixing different cleaning chemicals to prevent hazardous reactions.
• Immediately clean up any spills of cleaning chemicals to prevent skin contact or inhalation.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Burns : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff

Type of harm: Burns | Death | Eye Damage | Smoke Inhalation

Initial Risk: Major (3) x Occasional (3) = Medium (9) Controls

• Ensure all hot surfaces and equipment are turned off and allowed to cool before cleaning.
• Wear heat-resistant gloves when cleaning near hot surfaces or equipment.
• Use appropriate cleaning tools, such as long-handled brushes, to maintain a safe distance from hot surfaces.
• Clearly mark areas with hot surfaces to alert staff to potential burn hazards.
• Provide training on the safe handling of hot equipment and surfaces during cleaning tasks.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Cuts : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff

Type of harm: Amputation | Cuts and Abrasions | Death | Eye Damage

Initial Risk: Major (3) x Occasional (3) = Medium (9) Controls

• Use cut-resistant gloves when handling sharp objects or cleaning around knives.
• Ensure all knives and sharp utensils are stored safely in designated holders or drawers.
• Inspect cleaning areas for broken glass or sharp debris before commencing cleaning tasks.
• Utilise appropriate tools, such as dustpans and brushes, to collect and dispose of sharp objects safely.
• Maintain a well-organised workspace to prevent accidental contact with sharp items.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Musculoskeletal Injuries : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff

Type of harm: Back / Spinal Injury | Muscular Injury

Initial Risk: Severe (4) x Frequent (5) = High (20) Controls

• Use ergonomic cleaning tools with long handles to minimise bending and reaching.
• Ensure that heavy items are stored at waist height to reduce the need for lifting from low or high positions.
• Adopt proper lifting techniques, such as bending the knees and keeping the back straight, when moving heavy objects.
• Take regular breaks to prevent fatigue and overexertion during prolonged cleaning tasks.
• Rotate tasks among team members to avoid repetitive strain from performing the same movements continuously.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Electrical Hazards : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff | Maintenance personnel

Type of harm: Burns | Death | Electrocution

Initial Risk: Major (3) x Occasional (3) = Medium (9) Controls

• Ensure all electrical appliances are switched off and unplugged before cleaning begins.
• Use cleaning tools with insulated handles to avoid accidental contact with electrical outlets.
• Avoid using excessive water near electrical outlets or appliances to prevent water ingress.
• Regularly inspect electrical cords and plugs for damage and report any defects immediately.
• Keep cleaning equipment and materials away from electrical sources to prevent accidental contact.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Inhalation of Fumes : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff

Type of harm: Asphyxia | Respiratory damage / Asthma / COPD | Illness | Death

Initial Risk: Catastrophic (5) x Frequent (5) = High (25) Controls

• Ensure adequate ventilation by opening windows or using extractor fans during cleaning.
• Use cleaning products in accordance with the manufacturer’s instructions to minimise fumes.
• Wear appropriate personal protective equipment, such as masks, to reduce inhalation of fumes.
• Opt for cleaning products with low volatile organic compounds (VOCs) to reduce harmful emissions.
• Limit the use of aerosol sprays and opt for liquid or gel-based cleaners where possible.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Food Contamination : Low (1)

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Who might be harmed: Kitchen staff | Customers | Food handlers

Type of harm: Illness

Initial Risk: Catastrophic (5) x Probable (4) = High (20) Controls

• Use separate cleaning cloths for different areas to prevent cross-contamination between surfaces.
• Ensure all cleaning equipment is thoroughly cleaned and sanitised before and after use.
• Store cleaning chemicals away from food preparation areas to prevent accidental contamination.
• Follow a strict cleaning schedule to ensure all surfaces are regularly cleaned and sanitised.
• Dispose of waste promptly and correctly to prevent the attraction of pests.
• Ensure all staff are trained in proper cleaning techniques and understand the importance of preventing food contamination.
• Use appropriate personal protective equipment, such as gloves, to prevent direct contact with food surfaces.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Infection Risk : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff | Food handlers

Type of harm: Illness

Initial Risk: Severe (4) x Occasional (3) = Medium (12) Controls

• Wear disposable gloves while cleaning to prevent direct contact with contaminated surfaces.
• Use appropriate disinfectants on all surfaces to effectively kill bacteria and viruses.
• Dispose of waste materials in designated bins to prevent the spread of contaminants.
• Wash hands thoroughly with soap and water after removing gloves and completing cleaning tasks.
• Ensure all cleaning cloths and sponges are sanitised or replaced regularly to avoid harbouring bacteria.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Fire Hazards : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff

Type of harm: Burns | Death | Smoke Inhalation

Initial Risk: Major (3) x Frequent (5) = Medium (15) Controls

• Ensure all electrical appliances are turned off and unplugged before cleaning to prevent accidental activation.
• Store cleaning chemicals away from heat sources and in accordance with manufacturer instructions to prevent combustion.
• Use non-flammable cleaning products where possible to reduce the risk of fire.
• Regularly inspect and maintain cleaning equipment to ensure it is in good working order and does not pose a fire risk.
• Keep flammable materials, such as paper towels or cloths, away from hot surfaces and equipment during cleaning.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

COSHH Assessment : Cleaning of Kitchen Area

Cleaning sprays

Cleaning sprays are intended for the removal of dirt, grease, and grime from surfaces such as worktops, wall tiles, and cupboards.

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Inhalation : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff | Individuals with respiratory conditions

Type of harm: Asphyxia | Respiratory damage / Asthma / COPD | Illness

Initial Risk: Catastrophic (5) x Probable (4) = High (20) Controls

• Ensure adequate ventilation by opening windows or using exhaust fans.
• Use cleaning sprays with low volatile organic compound (VOC) content.
• Wear a suitable mask or respirator if ventilation is insufficient.
• Limit the amount of spray used to minimise airborne particles.
• Train workers on proper spraying techniques to reduce aerosolisation.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Eye Contact : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff

Type of harm: Eye Damage

Initial Risk: Catastrophic (5) x Occasional (3) = Medium (15) Controls

• Ensure workers wear safety goggles to prevent cleaning spray contact with eyes.
• Instruct workers to spray cleaning solutions directly onto cloths, not surfaces, to minimise airborne droplets.
• Provide training on proper use and handling of cleaning sprays to reduce risk of eye exposure.
• Ensure adequate ventilation in the area to disperse any airborne particles from cleaning sprays.
• Keep eye wash stations accessible in case of accidental exposure to cleaning sprays.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Skin Contact : Low (1)

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Who might be harmed: Cleaning staff

Type of harm: Dermatitis

Initial Risk: Catastrophic (5) x Probable (4) = High (20) Controls

• Wear appropriate gloves resistant to chemicals when handling cleaning sprays.
• Use long-sleeved clothing to minimise skin exposure during cleaning tasks.
• Apply barrier creams to protect skin from potential irritants.
• Ensure proper ventilation to reduce concentration of airborne chemicals.
• Wash hands thoroughly with soap and water after using cleaning sprays.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

Washing up liquid

Washing up liquid is intended for the removal of grease and food residues from dishes, utensils, and kitchen surfaces.

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Ingestion : Low (1)

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Who might be harmed: Cleaning staff | Kitchen staff

Type of harm: Illness | Death

Initial Risk: Major (3) x Probable (4) = Medium (12) Controls

• Ensure washing up liquid is stored in clearly labelled containers away from food.
• Train staff to avoid eating or drinking while using washing up liquid.
• Provide handwashing facilities and encourage thorough handwashing after use.
• Use dispensing pumps to minimise direct contact with the liquid.
• Implement a procedure for immediate response if ingestion occurs, including seeking medical advice.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Eye Contact : Low (1)

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Who might be harmed: Cleaning staff

Type of harm: Eye Damage

Initial Risk: Severe (4) x Probable (4) = Medium (16) Controls

• Wear safety goggles to prevent splashes from reaching the eyes.
• Ensure washing up liquid bottles are clearly labelled to avoid misuse.
• Store washing up liquid securely to prevent accidental spills or splashes.
• Use a pump dispenser to minimise the risk of splashing.
• Rinse hands thoroughly after use to remove any residue.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

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Skin Contact : Low (1)

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Who might be harmed: Cleaning staff

Type of harm: Dermatitis

Initial Risk: Catastrophic (5) x Frequent (5) = High (25) Controls

• Wear appropriate rubber gloves to prevent direct contact with skin.
• Use a mild washing up liquid to minimise skin irritation.
• Rinse hands thoroughly with water after using washing up liquid.
• Apply moisturiser after washing to maintain skin hydration.
• Ensure proper ventilation to reduce prolonged exposure to vapours.

Residual Risk: Minor (1) x Improbable (1) = Low (1)

Toolbox Talk : Cleaning of Kitchen Area

Introduction

The cleaning of the kitchen area is a critical task aimed at maintaining a hygienic and safe environment for food preparation and consumption. This process involves wiping down worktops and wall tiles, cleaning hobs, wiping over cupboards, and ensuring the sink and draining board are free from debris and stains. Additionally, mopping the floors is essential to remove any spills or residues that may cause slips or contamination. The use of cleaning chemicals, including cleaning sprays and washing-up liquid, is necessary to achieve a thorough clean, while avoiding the use of bleach to prevent potential health hazards. The primary objective is to ensure that all surfaces are sanitised, reducing the risk of foodborne illnesses and maintaining a safe working environment.

Hazards

The primary hazards associated with cleaning a kitchen area include the risk of slips, trips, and falls due to wet floors, which can occur during mopping or if spills are not promptly addressed. Exposure to hazardous chemicals in cleaning products, such as cleaning sprays and washing up liquid, poses a risk of skin irritation, respiratory issues, or eye damage. The potential for burns exists when cleaning near hot surfaces or equipment, such as hobs. There is also a risk of cuts from sharp objects like knives or broken glass that may be present on worktops or in sinks. Musculoskeletal injuries can result from repetitive movements or improper lifting techniques when handling heavy cleaning equipment or supplies. Electrical hazards may arise from contact with appliances or outlets during cleaning activities. Additionally, there is a risk of food contamination if cleaning is not conducted thoroughly and hygienically, and a potential for infection from handling waste or contaminated materials. Fire hazards may occur if cleaning equipment is not used or stored correctly.

Cleaning of Kitchen Area : Rules

• Do wear appropriate personal protective equipment (PPE), such as gloves and non-slip footwear.
• Do read and follow the manufacturer’s instructions for all cleaning products.
• Do ensure adequate ventilation when using cleaning chemicals to avoid inhalation of fumes.
• Do use warning signs to indicate wet floors and prevent slips and falls.
• Do store cleaning chemicals in a secure, designated area away from food preparation zones.
• Do clean up spills immediately to prevent accidents.
• Do use the correct cleaning tools and equipment for each task.
• Do lift heavy objects using proper lifting techniques to avoid musculoskeletal injuries.
• Do ensure all electrical appliances are switched off and unplugged before cleaning.
• Do wash hands thoroughly after handling cleaning chemicals or waste materials.

Cleaning of Kitchen Area : Warnings

• Do not leave wet floors unattended without appropriate signage.
• Do not mix different cleaning chemicals, as this may produce hazardous fumes.
• Do not use cleaning chemicals without proper ventilation.
• Do not use damaged or faulty cleaning equipment.
• Do not handle sharp objects without appropriate protective gloves.
• Do not clean electrical appliances while they are plugged in.
• Do not store cleaning chemicals near food preparation areas.
• Do not use bleach unless specifically required and authorised.
• Do not rush the cleaning process, as this may lead to accidents.
• Do not ignore spills or debris on the floor, as they can cause slips or trips.

Induction Record

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