Samples

Clean kitchen premises and equipment (SITHKOP001)

 

Assessment Task 1

  1. Importance of cleaning kitchen premises and equipment? What are the main components of cleaning and what is involved for each process?

Importance of Cleaning

Cleaning is the process which in simple words means to keep the kitchen or the service area quite neat and clean. Cleaning the areas also means to maintain their hygienic state. Cleaning is quite important in order to prevent the contamination all the tools or equipment in good and hygienic condition.

Components of the cleaning process

Cleaning – It means to remove the unwanted dirt, mud, soil or the other unnecessary elements or products from the surfaces which includes, knives, benches, floors and the equipment.

Sanitizing – It means that to reduce bacteria that is being present of the surface. Sanitizing can be performed with the use of the chemical, heat or the both.

ReasonsforCleaning

ReasonsforSanitising

·         Helps in preventing the contamination.

·         Also helps in preventing the oxidization.

·         Also helps to maintain the equipment which is in good order.

 

·         Also helps in preventing the growth of the bacteria from the surfaces or the equipment or tools.

 

  1. Use the template“Cleaning Schedule Equipment” on next page for this task.

Select 6 pieces of equipment from the list below and complete in the template for each piece of equipment:

  1. Item
  2. Person responsible(e.g.your name)
  3. The frequency when thisequipmentmustbecleaned
  4. When should the equipment be cleaned (for example after each use, at the end of the nightshiftetc.)
  5. Instructions for how to clean and the cleaning equipment to be used
  6. The chemicals to be used includings an it is ersor disinfectants and points of care
  7. The safety equipment (Personal protective equipment and signage) to be used and points of care

Equipment:

  • cooking equipment
  • dishwashers
  • garbage bins
  • scales
  • temperature probes
  • food processors
  • blenders and attachments
  • mincers
  • slicing machines

 

 

 

Item

 

 

Staff

 

 

M

 

 

T

 

 

W

 

 

Th

 

 

F

 

 

S

 

 

S

 

 

When

Instructionsincluding                    cleaningequipmentto   beused

 

ChemicalstobeUsed

Pointsofcare

SafetyEquipmentRequiredPoints                   of

care

 

 

Signed

CuttingBoards

 

 

 

 

 

 

 

 

Asrequired

Try to remove the food scraps from the board and then place the cutting board into the dishwasher to clean it.

Once the cutting board is cleaned let it air-dry and place it to the rack.

 

If the cutting board is being handwashed than always use the hot and soapy water, and then rinse it with the food disinfectant spray to santise it.

Milddetergent1:150

Foods                   safedisinfectantspray

Gloves   and

apronforhandwashingprocedure

 

 

Jack

X

X

X

X

X

X

X

 

 

 

 

Cooking equipment’s

Jia

X

X

X

X

X

X

X

After use

Food particles need to be removed from the cooking equipment or also remove the burnt food particles and then rinse it with the hot and soapy water or within the dishwater.

Detergent

Gloves and safety shoes. Check for hot or sharp equipment’s.

Jia

Dishwasher

Lyn

X

X

X

X

X

X

X

As required

Also remove any particle from the dishwater and the corners and then scrub it if it is required.

Mild detergent or multipurpose cleaner.

Aprons, gloves and manual guide if required.

Lyn

Slicing machines

Leon

X

X

X

X

X

X

X

After use

Unplug the slicing machine and disassemble the parts carefully and wash them separately and be careful of the blade as it can cause serious injury

Soapy water or mild detergent

Apron, gloves and safety shoes

Leoon

Blenders

Sam

X

X

X

X

X

X

X

After use

Always unplug the switch or power supply and also disassemble as per the instruction that is being mentioned in the manuals. Rinse the blender blades and the put it in the dishwasher.

Detergent

Gloves, apron and safety shoes.

 

Sam

 

  1. Use the template “Cleaning Schedule Kitchen area” below for this task.For each item/area listed below,complete in the template for each:
  • Item or area
  • Person responsible(e.g.your name)
  • The frequency when this equipment must be cleaned
  • When should the equipment be cleaned (for example after each use, at the end of the nightshiftetc.)
  • Instructions how to clean and the cleaning equipment to be used
  • The chemicals to be used includings an it is ersor disinfectants and points of care
  • The safety equipment (Personal protective equipment and signage) to be used and pointsofcare

 

Kitchen:

kitchen floors shelves and walls

service-ware typically encountered in a commercial kitchen cutting boards

knives

cooking utensils container

 

 

Item

 

 

Staff

 

 

M

 

 

T

 

 

W

 

 

Th

 

 

F

 

 

S

 

 

S

 

 

When

Instructionsincluding cleaningequipmenttobe

used

Chemicals to beUsed

Pointsofcare

SafetyEquipmentRequired

Pointsofcare

 

 

Signed

Servicepass

 

 

 

 

 

Jack

 

 

 

 

 

X

 

 

 

 

 

X

 

 

 

 

 

X

 

 

 

 

 

X

 

 

 

 

 

X

 

 

 

 

 

X

 

 

 

 

 

X

Postservice

Cloth needs to be removed or replace when it is required.

Always wash the surface with the hot or soapy water.

Let the surface be air dry

Once it gets dry then change the table cloth.

Detergent 1:150Sanitizerspray

ApronGloves

SlipresistantshoesSignage:Caution-wetfloor

Jack

Cutting boards

 Jim

X

X

X

X

X

X

X

After use

Place the cutting board in the dishwasher to wash.

Dishwashing liquid or detergent

Apron, gloves

Jim

Shelves and walls

Sarah

 

X

 

 

X

 

 

Free time or quiet time

Dirt is required to be cleaned firstly from the duster.

Once duster is cleaned than use multi-purpose to clean the walls and the shelves.

Multipurpose cleaner, glass cleaner, detergent.

Wear proper personal protective equipment’s like safety glasses, shoes. Caution sign of cleaning.

Sarah

 

  1. the uses and applications for the following cleaning equipment? Which aspects doyou need to check for each piece of equipment before use to ensure it is safe and ready to use?

Equipment

Applicationsforuse

Areastoinspect

Dishwashers

Use to clean crockery, cutlery and glassware, in combination with a detergent

·         Rinsed and clean

·         Intact and free from holes

·         Durable handle

·         Wheels roll

 

Cleaningcloths

In order to clean the benches top and the some of the pieces of the kitchen it is quite important use the cleaning cloths, along with the combination of the hot water and the detergent.

·         It is important to cleand and sanitise it properly.

·         It should be presented in the good manner

 

Mops

Use these only in tiled areas or other areas where waterbased cleaning is appropriate

·         Handle is not splintered

·         Head is affixed firmly

·         Fibers need to be cleaned properly and also have to be untangles properly. It is required to be wash on the regular basis but it should not be bleached regularly.

 

Floorscrubbersandpolishers

Floor scrubbers and polishers are periodically used on tiled areas to refresh the surface and remove stubborn stains

·         Polisher should be in working condition.

·         Have adequate chemical level.

·         If required change he scrubbers.

·         Pads should be cleaned.

 

Broomsanddustpans

Use this on dry floor surfaces to pick up food items and other dirt on the floor, before wet cleaning is done

 

·         Bristles are clean

·         Head is secure

·         Handle is not splintered

Vacuumcleaner

Vacuum cleaners are used to remove stubborn dirt from the areas which can’t be reached easily

·         Make sure all parts are attached properly.

·         Dust bag should be empty.

·         No internal damage.

·         Nozzle should be cleaned and sanitized properly.
  1. Provisions for the safe use of cleaning agents and chemicals required for cleaning stoves, grillsand ovens. Read the attached Safety Data Sheet “SDS Selley Oven Gel” and answer the following questions:
  • What are the Major Health Hazards of the product listed in the section “HazardsIdentification– Risk Phrases”?
  • Risk Phrase(s): R34 Causes burns.
  • R41 Risk of serious damage to eyes.
  • Poisons Schedule (SUSMP): S5 Caution

 

  • What must be considered for“Exposure Control/Personal Protection” for consumer use?
  • Always Wear Personal Protective Equipment (PPE)
  • Always Work in a well-lit and well-ventilated area
  • Make sure that appropriate signage and restrictions are in place

 

  • FirstAidMeasures:

  • What should be done if the product comes in contact with skin?

Immediately remove the contaminated clothes and wash the part of the skin immediately with the running water which came in contact with the product.

  • What should be done if the product comes in contact with eyes?

If the product comes in contact with your eyes, follow the simple steps:

  • Wash your eyes immediately with the water.
  • Repeat the steps until the irritation gets rid of.
  • Immediately contact the doctor if it does not work.
  • Handling and Storage:
  • What should be the conditions to store the product safe?
  • Always store the product low in order to minimise the contamination whenever it gets spoiled?
  • Never store the food in the container as the same container may have used several time to store the several products again.
  • Always label the product clearly

 

  1. The table below lists different types of cleaning agents and chemicals for bar areas and equipment.

In the column“Application examples”,list 2 applications for use for each product.

In the column“Amount of chemical required” ,calculate the amount of chemical required based on the ratio provided and the quantity of water to be used.

The formulato use is:

Example: ratio1:50 means 1 part chemical to 50 parts water

To calculate how much chemical is required for 1.000 litres(=1000 milli litres),we divide 1.000 by 50 =0.020 litres.

Now we know we need 20 ml or 0.020 litres of chemical per litre of water.

If the mixture we require uses 5.000 litres of water the nth calculation is:5.000(litres of water) divided by 0.050 (Chemical per litre)=0.100 Litres chemical.

Chemical

Dilution      per

litre

Water

quantity

Amount     of                      chemical

required

Applicationexamples

 

Dishwashingliquid

 

1:250

 

50.000litres

200

Utensils

 

Floorcleaners

 

1:75

 

9.000litres

120

Mop

 

Bleach

 

1:50

 

5litres

100

Clothes

 

  1. What are the 5 risk controls for manual handling tasks suggested by Safe Work Australia?What do these suggest to reduce injuries as a result from lifting?
  • It is important reduce the forces which is being required to operate the plant.
  • Always provide proper instruction, signs or symbols which can help the customers to operate the plant.
  • Also diminish or eliminate the number of repeated actions or the postures which is not required.

Suggestions to reduce injuries resulted from lifting are:

  • New equipment or the process is being introduced, or it is compulsory to modify the equipment.
  • Whenever there is mechanical equipment it is compulsory to provide manual-handling task, so that it can help or train the staff that how they can use the equipment.
  • Solutions should be identified appropriately by the risk assessment team to the affected employees.
  1. One important aspect in business operations is the effective reduction of environmental impacts. List 4 examples for each of the following categories to conserve energy, reduce waste and prevent harm to the environment and provide a general description of how various wastes can impact on the environment:

WaterConservation

·         Food is required to be rinsed in the bucket which is full of water instead of washing it under running water.

·         Floor is required to sweep and mopped.

·         Sensor are required to be fitted and it should be activated within the tap in order to control or restrict the flow of the water.

·         Always run the dishwasher when it is fully loaded.

EnergyConservation

·         Refrigerators need to be placed away from the direct heat.

·         They should be placed where the ventilation and seals are in the good conditions.

·         Always turn off the exhausts fans and the chimneys when it is not required or necessary to be used.

Waste    Management

& Recycling

·         Always donate the food or the left overs to the local farmers so that they can use them in preparing the composite for the plants or the poor ones so that they can feed their families.

·         Always purchase the food products in bulk.

·         Crockery is required to be cleaned properly to remove the leftovers from the plate.

HazardousSubstances

·         Turn on the gas when it is necessary.

·         Always place the food away from the direct heat or the sunlight.

 

Cookingfatsandoils

·         Cooking oil should be disposed properly

·         Scrape crockery thoroughly to remove excess food

·         Always donate the food or the left overs to the local farmers so that they can use them in preparing the composite for the plants or the poor ones so that they can feed their families

·         Always use the strainer in the skin so that it can collect all the left overs or food scraps within it.

Impactsofwasteson

theenvironment

·         Waste liquid is required to be flushed in the sink as it can be quite dangerous for the marine life or the environment.

·         If a landfill site is not properly sealed, a toxic pollutant can escape into the surrounding groundwater causing environmental problems for plants and animals living downstream.

 

 

  1. What are the requirements for managing pest control in a food premises? Complete each aspect in the table below:

Methodstocontrol

pests

Aspectstoconsiderforusing

pestcontroltoolsinfoodareas

Actionrequiredwherepresenceofpests

areidentified

Destroy and eradicate

Using chemicals, pest control is usually managed as a combination of professional pest control measures and thorough in-house cleaning and prevention methods

 

Always go for the professional pest control agency to look after each and every checks that is compulsory to me be made.

 

Professional pest agency is required to be conducted or hired for the making a proper check on the damages.

Proper temperature is required to be to sanitize.

 

Restrict the access of pests in the kitchen.

Keep all the benches, cupboards and floors clean and free of food scraps

Proper and appropriate precautions need to be taken while making the pests control.

Look out for evidence of pests and manage the situation appropriately.

Flyscreens and plastic curtains help to keep out adult insects 

Always allow the animal assistance specially in dining and drinking areas.  

 

Major problems can be occurred if there is no good sanitation.

Other pests, such as rats, need to be kept under control using barriers or poisoning

All the practices is need to be measured in order to prevent the pests from entering the kitchen

Proper provisions or care is required to be taken in order to reduce the cracks and the holes within the premises

 

  1. Your chef has asked you to ensure that there are sufficient plates and cocktail glasses forseafood cocktails available at any time during service. What do you need to check to ensure there are no problems during service for the following aspects:

Temperature

Washingofglassware

Damage

Reporting

 

Dishwasher should be at the temperature of  80 degree Celsius and it need to be checked after few washing cycles.

Always Wash glassware with extra care. It is risky to wash every glassware within the dishwasher.

Any chipped, cracked or broken plates or crockery should not be presented in front of customer. It should be discarded immediately

Always consult your supervisor as to the correct enterprise procedure.  

 

  1. Your chef has asked you to sort the linen for the laundry pickup.

What does this require from you to ensure that alllinen is accounted for?

What are common cross contamination issues that must be considered when using linen in a kitchen?

Sorting

·         Always count the linen that has been going for the laundry and also count again when it is coming back from the laundry

·         Always count every product or cloth separately such as 6 uniforms, 5 cloth table etc.

·         Linens towels, tea towels, uniforms need to be cleaned after each and every use.

·         All the linen should be ironed properly as ironing will surely help to get the neat presentation and it will also helps in killing the microbes and the bacteria,

 

Cross contamination issues

 

Avoiding cross contamination, us quite important. To avoid it all the cloths such as tea towels uniforms and the linen should be cleaned or washed separately. Do not use the same cloth for drying dishes, wiping benches and handling equipment.