Prepare, operate and clean specialist equipment
URN: PPL2PRD18
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on:
01 Mar 2022
Overview
This standard is about how you operate and maintain cooking equipment which is specific to your workplace. This includes preparation, cooking and storage equipment.
This standard focuses on the technical knowledge and skills required to prepare, operate and clean specialist equipment; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:
- Maintain basic food safety in catering
- Maintain food safety in a kitchen environment
- Provide basic advice on allergens to customers
- Minimise the risk of allergens to customers
When you have completed this standard you will be able to demonstrate your understanding of and your ability to:
- Prepare, operate and clean specialist equipment
Performance criteria
You must be able to:
1. Follow the manufacturers’ and your workplace operating procedures when using specialist equipment
2. Check all equipment to ensure that it is clean, undamaged, ready and safe to operate
3. Monitor the equipment for correct performance
4. Follow the correct procedures to shut down, disassemble and enable effective cleaning of the equipment
5. Clean the equipment and its component parts using the correct methods, cleaning agents and personal protective equipment
6. Re-assemble the equipment to the required health and safety and food safety standards ready for continuing use
7. Report any identified problems or faults to the relevant person
Knowledge and Understanding
You need to know and understand:
1. Safe and hygienic working practices when preparing, operating and cleaning specialist equipment
2. The types of specialist equipment used within your workplace
3. Where to find the relevant operating procedures for the equipment in your workplace
4. Why it is important to follow safety requirements when preparing, operating and cleaning specialist equipment
5. Why and to whom you should report any problems
6. The types of problems that may occur when preparing, operating and cleaning specialist equipment and how to deal with them
Scope/range
1. Equipment types1.1 for preparation1.2 for cooking1.3 for cleaning1.4 refrigeration1.5 extraction
2. Reported faults2.1 electrical faults2.2 mechanical defects2.3 human error
Scope Performance
Scope Knowledge
Values
Behaviours
Skills
Glossary
Links To Other NOS
External Links
Version Number
3
Indicative Review Date
28 Feb 2027
Validity
Current
Status
Original
Originating Organisation
People 1st International Ltd
Original URN
PPL2PRD18
Relevant Occupations
Chef, Cook, Kitchen Assistant
SOC Code
5434
Keywords
prepare, operate, clean, specialist, food, cooking, equipment