Method Statement : Cleaning of Oven

Explanation

The cleaning of an oven is a crucial maintenance task aimed at ensuring the appliance operates efficiently and safely. This process involves the removal of accumulated grease, food residues, and carbon deposits that can affect the oven’s performance and pose potential fire hazards. The task entails the careful application of mild chemical cleaners to loosen stubborn dirt, followed by the use of steam cleaning equipment to achieve a thorough and hygienic finish. By systematically cleaning both the interior surfaces and removable components such as trays and shelves, the procedure not only enhances the oven’s functionality but also extends its lifespan, ensuring a safe cooking environment.

Responsibilities

• Cleaning Operative : Ensure all cleaning procedures are followed correctly and safely, including the use of personal protective equipment.
• Supervisor : Oversee the cleaning process, ensuring compliance with health and safety regulations and addressing any issues that arise.
• Health and Safety Officer : Conduct risk assessments and provide guidance on safe cleaning practises and the use of cleaning chemicals.
• Maintenance Technician : Ensure all equipment, including steam cleaners, is in safe working order before use.

Equipment

• Mild chemical cleaners
• Steam cleaning equipment
• Protective gloves
• Safety goggles
• Apron
• Cleaning cloths
• Scrubbing brush
• Plastic bags for shelves
• Non-slip footwear

Operation

• Ensure the oven is turned off and has cooled down completely before commencing cleaning activities.
• Verify that all electrical connections are secure and the oven is unplugged, if applicable.
• Wear appropriate personal protective equipment, including gloves, safety goggles, and a mask.
• Read and understand the safety data sheets (SDS) for all cleaning chemicals to be used.
• Ensure adequate ventilation in the area to prevent inhalation of fumes.
• Inspect the cleaning equipment, including steam cleaner, for any damage or defects.
• Clear the surrounding area of any obstructions or tripping hazards.
• Prepare a designated area for placing removed trays and shelves.
• Carefully remove trays and shelves from the oven, taking care to avoid sharp edges. Place them in the designated area for cleaning.
• Place the trays and shelves into a sealable bag, ensuring they are fully enclosed. Apply the mild chemical cleaner into the bag, ensuring even coverage.
• Seal the bag and allow the cleaning chemicals to penetrate and lift dirt for the recommended duration as per the manufacturer’s instructions.
• While waiting, apply the mild chemical cleaner to the interior surfaces of the oven, avoiding any electrical components. Allow the cleaner to sit for the specified time to effectively loosen grime.
• After the appropriate time has elapsed, carefully open the bag containing the trays and shelves. Wipe them down with a damp cloth to remove the majority of dirt and residue.
• Use a steam cleaner to finish cleaning the trays, shelves, and interior surfaces of the oven. Ensure that steam is directed away from electrical components to prevent damage.
• Thoroughly wipe down all surfaces with a clean, damp cloth to remove any remaining chemical residue.
• Allow all components to dry completely before reassembling the oven.
• Dispose of any waste materials, such as used cloths and cleaning bags, in accordance with local regulations and company procedures.
• Conduct a final inspection to ensure all components are clean and free from chemical residues before returning the oven to service.

Risk Assessment : Cleaning of Oven

Who might be harmed: Cleaning Staff | Maintenance Personnel

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

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

• Ensure the oven is completely cool before commencing cleaning activities.
• Wear heat-resistant gloves to protect hands from any residual heat.
• Use appropriate tools, such as long-handled brushes, to avoid direct contact with hot surfaces.
• Clearly mark the area with warning signs if the oven is still cooling down.

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

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

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

• Ensure adequate ventilation in the area by opening windows or using exhaust fans to disperse fumes.
• Wear appropriate personal protective equipment, such as gloves and goggles, to prevent skin and eye contact with chemicals.
• Use only mild chemical cleaners specifically designed for oven cleaning to minimise harmful exposure.
• Follow the manufacturer’s instructions for the correct dilution and application of cleaning chemicals.
• Store cleaning chemicals in a secure, well-ventilated area away from heat sources when not in use.

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

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Slips and Falls : Low (1)

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Who might be harmed: Cleaning Staff | Maintenance Personnel | Kitchen Staff

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

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

• Ensure the floor area around the oven is dry and free from any obstructions before commencing cleaning.
• Use appropriate signage to warn others of wet floors during and after the cleaning process.
• Wear non-slip footwear to provide better grip on potentially wet surfaces.
• Immediately clean up any spills or excess water resulting from the cleaning process.
• Utilise absorbent mats or towels to soak up excess moisture around the work area.

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

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Electric Shock : Low (1)

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Who might be harmed: Cleaning Staff | Maintenance Personnel

Type of harm: Burns | Death | Electrocution

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

• Ensure the oven is completely turned off and unplugged from the electrical supply before commencing cleaning.
• Inspect the power cord and plug for any signs of damage prior to use, and do not proceed if defects are found.
• Avoid using excessive water or liquid cleaners near electrical components to prevent moisture ingress.
• Use insulated gloves when handling any electrical components during the cleaning process.
• Ensure all cleaning personnel are trained in basic electrical safety and emergency procedures.

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 | Maintenance Personnel

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

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

• Wear cut-resistant gloves to protect hands from sharp edges and objects inside the oven.
• Inspect the oven for any sharp edges or protruding objects before commencing cleaning.
• Use appropriate tools, such as brushes or scrapers, to avoid direct contact with sharp surfaces.
• Ensure adequate lighting to clearly see and avoid sharp objects during cleaning.
• Remove trays and shelves carefully to prevent contact with sharp edges.

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 | Maintenance Personnel | Kitchen Staff

Type of harm: Back / Spinal Injury | Muscular Injury

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

• Use a trolley or cart to transport heavy oven parts to minimise lifting.
• Ensure proper training on safe lifting techniques to reduce strain.
• Adjust the height of the work area to avoid excessive bending or reaching.
• Take regular breaks to prevent fatigue and overexertion.
• Utilise ergonomic tools designed to reduce strain during cleaning tasks.

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

COSHH Assessment : Cleaning of Oven

Ammonia

Ammonia is intended for use as a cleaning agent to effectively break down and remove stubborn grease and grime from oven surfaces.

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Inhalation : Low (1)

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Who might be harmed: Cleaning staff | Maintenance personnel | Nearby workers

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

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

• Ensure adequate ventilation in the work area to disperse ammonia fumes.
• Provide and require the use of appropriate respiratory protective equipment, such as masks with ammonia filters.
• Implement a strict protocol for the safe handling and application of ammonia-based cleaning agents.
• Conduct regular air monitoring to ensure ammonia levels remain below occupational exposure limits.
• Train workers on the hazards of ammonia inhalation and emergency response procedures.

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

• Wear chemical splash goggles to prevent ammonia from contacting eyes.
• Ensure proper ventilation to reduce ammonia vapour concentration in the air.
• Use ammonia in well-lit areas to enhance visibility and avoid splashes.
• Have an emergency eyewash station nearby for immediate use if exposure occurs.

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: Burns | Dermatitis

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

• Wear appropriate chemical-resistant gloves to prevent direct skin exposure.
• Use long-sleeved protective clothing to minimise skin contact with ammonia.
• Ensure proper ventilation to reduce the concentration of ammonia vapours.
• Provide immediate access to washing facilities for decontamination in case of exposure.

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

Sodium hydroxide

Sodium hydroxide is intended for use as a powerful cleaning agent to effectively break down and remove stubborn grease and baked-on food residues from oven surfaces.

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Inhalation : Low (1)

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Who might be harmed: Cleaning staff

Type of harm: Asphyxia | Respiratory damage / Asthma / COPD | Smoke Inhalation

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

• Ensure adequate ventilation in the area to disperse fumes.
• Use appropriate respiratory protective equipment, such as a mask or respirator.
• Limit the amount of sodium hydroxide used to minimise fume generation.
• Train workers on the proper handling and use of sodium hydroxide.

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

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Ingestion : Low (1)

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Who might be harmed: Cleaning staff

Type of harm: Burns | Death | Illness

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

• Ensure that all personnel handling sodium hydroxide are trained in safe handling procedures.
• Prohibit eating, drinking, or smoking in areas where sodium hydroxide is used.
• Provide appropriate personal protective equipment, such as gloves and aprons, to prevent accidental contact.
• Implement strict hygiene practises, including washing hands thoroughly after handling sodium hydroxide.
• Clearly label all containers with sodium hydroxide to prevent accidental ingestion.

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: Burns | Eye Damage

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

• Wear safety goggles or a face shield to prevent splashes.
• Ensure an eyewash station is readily accessible in case of exposure.
• Use a funnel or other tools to minimise splashing when handling.
• Conduct training on proper handling and emergency procedures for sodium hydroxide.

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: Burns | Dermatitis

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

• Wear appropriate chemical-resistant gloves to prevent direct skin exposure.
• Utilise long-sleeved protective clothing to cover exposed skin areas.
• Ensure immediate access to an eyewash station and safety shower for decontamination.
• Implement proper training on safe handling and emergency procedures for sodium hydroxide.
• Use a barrier cream to provide an additional layer of skin protection.

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

Isopropyl alcohol

Isopropyl alcohol is intended for use as a disinfectant to sanitise surfaces and remove light grease or residue during the cleaning process.

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Inhalation : Low (1)

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Who might be harmed: Cleaning staff

Type of harm: Asphyxia | Respiratory damage / Asthma / COPD | Smoke Inhalation

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

• Ensure adequate ventilation in the work area to disperse fumes.
• Use a respirator with appropriate filters if ventilation is insufficient.
• Limit the amount of Isopropyl alcohol used to the minimum necessary.
• Store Isopropyl alcohol in tightly sealed containers when not in use.

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

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Ingestion : Low (1)

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Who might be harmed: Cleaning staff

Type of harm: Asphyxia | Death | Illness

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

• Ensure that all containers of Isopropyl alcohol are clearly labelled to prevent accidental ingestion.
• Store Isopropyl alcohol in a secure location away from food and drink areas.
• Provide training to workers on the hazards of Isopropyl alcohol and the importance of not consuming it.
• Implement a strict no-eating or drinking policy in areas where Isopropyl alcohol is used.

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

• Wear safety goggles to prevent splashes of Isopropyl alcohol from reaching the eyes.
• Ensure proper ventilation to reduce the concentration of airborne Isopropyl alcohol vapours.
• Use a face shield in addition to goggles when handling large quantities of Isopropyl alcohol.
• Store Isopropyl alcohol in clearly labelled containers to avoid accidental misuse.
• Provide eye wash stations nearby for immediate rinsing in case of exposure.

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 chemical-resistant gloves to prevent direct skin contact with Isopropyl alcohol.
• Use long-sleeved clothing to minimise skin exposure during cleaning tasks.
• Ensure proper ventilation to reduce the concentration of vapours in the work area.
• Wash hands thoroughly with soap and water after handling Isopropyl alcohol.
• Provide training on safe handling and potential skin hazards of Isopropyl alcohol.

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

Toolbox Talk : Cleaning of Oven

Introduction

The cleaning of an oven is a crucial maintenance task aimed at ensuring the appliance operates efficiently and safely. This process involves the removal of accumulated grease, food residues, and carbon deposits that can affect the oven’s performance and pose potential fire hazards. The task entails the careful application of mild chemical cleaners to loosen stubborn dirt, followed by the use of steam cleaning equipment to achieve a thorough and hygienic finish. By systematically cleaning both the interior surfaces and removable components such as trays and shelves, the procedure not only enhances the oven’s functionality but also extends its lifespan, ensuring a safe cooking environment.

Hazards

The primary hazards associated with cleaning an oven include the risk of burns from residual heat on oven surfaces, which necessitates ensuring the oven is completely cool before commencing cleaning activities. The use of mild chemical cleaners poses a risk of inhalation of potentially harmful fumes, requiring adequate ventilation and the use of appropriate personal protective equipment such as gloves and masks. There is also a risk of slips and falls due to wet floors from cleaning processes, necessitating caution and the use of appropriate signage. Additionally, there is a danger of electric shock if electrical components are not properly isolated prior to cleaning. Handling sharp edges or objects within the oven can lead to cuts, thus necessitating careful handling and the use of protective gloves. Finally, the risk of musculoskeletal injuries from lifting heavy trays and shelves or bending in awkward positions should be mitigated by employing proper lifting techniques and ergonomic practises.

Cleaning of Oven : Rules

• Do wear appropriate personal protective equipment (PPE), including gloves and safety goggles.
• Do ensure the oven is switched off and cool before commencing cleaning.
• Do read and follow the manufacturer’s instructions for both the oven and cleaning products.
• Do ensure adequate ventilation in the area to disperse any fumes from cleaning chemicals.
• Do use mild chemical cleaners as recommended to minimise exposure to harmful substances.
• Do handle trays and shelves with care to avoid injury.
• Do use a steam cleaner according to the manufacturer’s guidelines to prevent burns or electric shock.
• Do maintain a clean and dry work area to prevent slips and falls.
• Do dispose of cleaning materials and chemical residues in accordance with local regulations.
• Do report any damaged or malfunctioning equipment immediately.

Cleaning of Oven : Warnings

• Do not clean the oven while it is still hot.
• Do not use harsh or abrasive cleaning chemicals that are not approved for oven use.
• Do not inhale fumes from cleaning chemicals; ensure adequate ventilation.
• Do not leave cleaning chemicals on surfaces longer than recommended.
• Do not use electrical steam cleaning equipment near water or with wet hands.
• Do not attempt to clean the oven without wearing appropriate personal protective equipment, such as gloves and eye protection.
• Do not stand on wet or slippery floors while cleaning.
• Do not forcefully remove trays or shelves, which may cause injury.
• Do not use metal scrapers or sharp objects that could damage the oven surface.
• Do not attempt to clean electrical components without proper isolation and training.

Induction Record

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Location:		Contract No:

Subject:	Risk Assessment and Method Statement : Cleaning of Oven	Tutor:
Date:		Signature:

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