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Homework answers / question archive / 1)What is the importance of cleaning kitchen premises and equipment? What are the main components of cleaning and what is involved for eachprocess? Importance of Cleaning Components of the cleaning process Reasons for Cleaning Reasons for Sanitising 2
1)What is the importance of cleaning kitchen premises and equipment? What are the main components of cleaning and what is involved for eachprocess?
Importance of Cleaning |
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Components of the cleaning process |
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Reasons for Cleaning |
Reasons for Sanitising |
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2. Use the template “Cleaning Schedule Equipment” on next page for thistask.
Select 6 pieces of equipment from the list below and complete in the template for each piece of equipment:
a) Item
b) Person responsible (e.g. yourname)
c) The frequency when this equipment must becleaned
d) When should the equipment be cleaned (for example after each use, at the end of the night shiftetc.)
e) Instructions for how to clean and the cleaning equipment to be used
f) The chemicals to be used including sanitisers or disinfectants and points ofcare
g) The safety equipment (Personal protective equipment and signage) to be used and points ofcare
Equipment (select 7):
· cooking equipment
· dishwashers
· garbage bins
· scales
· temperature probes
· food processors
· blenders andattachments
· mincers
· slicingmachines
Item |
Staff |
M |
T |
W |
Th |
F |
S |
S |
When |
Instructions including cleaningequipment to beused |
Chemicals to be Used Points of care |
Safety Equipment Required Points of care |
Signed |
Cutting Boards |
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As required |
Remove food scraps Place in Dishwasher Allow to air dry Move to rack and store upright |
Mild detergent1:150 Foods safedisinfectant spray |
Gloves and apron for handwashing procedure |
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Jack |
X |
X |
X |
X |
X |
X |
X |
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If handwashing is used: Wash in hot soapy water, rinse and spray with a food grade disinfectant |
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3. Use the template “Cleaning Schedule Kitchen area” below for this task. For each item/area listed below, complete in the template foreach:
a) Item orarea
b) Person responsible (e.g. yourname)
c) The frequency when this equipment must becleaned
d) When should the equipment be cleaned (for example after each use, at the end of the night shiftetc.)
e) Instructions how to clean and the cleaning equipment to beused
f) The chemicals to be used including sanitisers or disinfectants and points ofcare
g) The safety equipment (Personal protective equipment and signage) to be used and points ofcare
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 |
Instructions including cleaning equipment to be used |
Chemicals to be Used Points of care |
Safety Equipment Required Points of care |
Signed |
Servicepass |
Jack |
X |
X |
X |
X |
X |
X |
X |
Post service |
Remove felt andcloth Replace cloth asrequired Wash surface area with hot soapy water Rinse and sanitise Allow to dry Replace felt and table cloth |
Detergent 1:150 Sanitiser spray |
Apron Gloves Slip resistantshoes Signage: Caution-wet floor |
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4. What are the uses and applications for the following cleaning equipment? Which aspects do you need to check for each piece of equipment before use to ensure it is safe and ready to use?
Equipment |
Applications for use |
Areas to inspect |
Dishwashers |
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Cleaning cloths |
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Mops |
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Floor scrubbersand polishers |
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Brooms and dustpans |
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Vacuum cleaner |
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5. Provisions for the safe use of cleaning agents and chemicals required for cleaning stoves, grills and ovens. Read the attached Safety Data Sheet “SDS Selley Oven Gel” and answer the followingquestions:
A. What are the Major Health Hazards of the product listed in the section “Hazards Identification – RiskPhrases”?
B. What must be considered for “Exposure Control/Personal Protection” for consumeruse?
· First AidMeasures:
· What should be done if the product comes in contact withskin?
C. What should be done if the product comes in contact witheyes?
D. Handling andStorage:
· What are the conditions for safe storage of theproduct?
6. 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 formula to use is:
Example: ratio 1:50 means 1 part chemical to 50 parts water
To calculate how much chemical is required for 1.000 litres (=1000 millilitres), 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 then the 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 |
Application examples |
Dishwashing liquid |
1:250 |
50.000 litres |
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Floor cleaners |
1:75 |
9.000 litres |
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Bleach |
1:50 |
5 litres |
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7. 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 fromlifting?
8. 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 theenvironment:
Water Conservation |
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Energy Conservation |
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Waste Management & Recycling |
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Hazardous Substances |
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Cooking fats and oils |
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Impacts of wastes on the environment |
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9. What are the requirements for managing pest control in a food premises? Complete each aspect in the tablebelow:
Methods to control pests |
Aspects to consider for using pest control tools in food areas |
Action required where presence of pests are identified |
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10. Your chef has asked you to ensure that there are sufficient plates and cocktail glasses for seafood cocktails available at any time during service. What do you need to check to ensure there are no problems during service for the followingaspects:
Temperature |
Washing of glassware |
Damage |
Reporting |
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11. Service has finished. Your chef has asked you to sort the linen for the laundry pickup.
What does this require from you to ensure that all linen is accounted for?
What are common cross contamination issues that must be considered when using linen in a kitchen?
Sorting |
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Cross contamination issues |
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1. What is the importance of cleaning kitchen premises and equipment? What are the main components of cleaning and what is involved for eachprocess?
Importance of Cleaning |
|
|
|
Components of the cleaning process |
|
|
|
|
|
Reasons for Cleaning |
Reasons for Sanitising |
|
|
2. Use the template “Cleaning Schedule Equipment” on next page for thistask.
Select 6 pieces of equipment from the list below and complete in the template for each piece of equipment:
a) Item
b) Person responsible (e.g. yourname)
c) The frequency when this equipment must becleaned
d) When should the equipment be cleaned (for example after each use, at the end of the night shiftetc.)
e) Instructions for how to clean and the cleaning equipment to be used
f) The chemicals to be used including sanitisers or disinfectants and points ofcare
g) The safety equipment (Personal protective equipment and signage) to be used and points ofcare
Equipment (select 7):
· cooking equipment
· dishwashers
· garbage bins
· scales
· temperature probes
· food processors
· blenders andattachments
· mincers
· slicingmachines
Item |
Staff |
M |
T |
W |
Th |
F |
S |
S |
When |
Instructions including cleaningequipment to beused |
Chemicals to be Used Points of care |
Safety Equipment Required Points of care |
Signed |
Cutting Boards |
|
|
|
|
|
|
|
|
As required |
Remove food scraps Place in Dishwasher Allow to air dry Move to rack and store upright |
Mild detergent1:150 Foods safedisinfectant spray |
Gloves and apron for handwashing procedure |
|
|
Jack |
X |
X |
X |
X |
X |
X |
X |
|
If handwashing is used: Wash in hot soapy water, rinse and spray with a food grade disinfectant |
|
|
|
|
|
|
|
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3. Use the template “Cleaning Schedule Kitchen area” below for this task. For each item/area listed below, complete in the template foreach:
a) Item orarea
b) Person responsible (e.g. yourname)
c) The frequency when this equipment must becleaned
d) When should the equipment be cleaned (for example after each use, at the end of the night shiftetc.)
e) Instructions how to clean and the cleaning equipment to beused
f) The chemicals to be used including sanitisers or disinfectants and points ofcare
g) The safety equipment (Personal protective equipment and signage) to be used and points ofcare
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 |
Instructions including cleaning equipment to be used |
Chemicals to be Used Points of care |
Safety Equipment Required Points of care |
Signed |
Servicepass |
Jack |
X |
X |
X |
X |
X |
X |
X |
Post service |
Remove felt andcloth Replace cloth asrequired Wash surface area with hot soapy water Rinse and sanitise Allow to dry Replace felt and table cloth |
Detergent 1:150 Sanitiser spray |
Apron Gloves Slip resistantshoes Signage: Caution-wet floor |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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|
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|
|
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|
|
|
4. What are the uses and applications for the following cleaning equipment? Which aspects do you need to check for each piece of equipment before use to ensure it is safe and ready to use?
Equipment |
Applications for use |
Areas to inspect |
Dishwashers |
|
|
Cleaning cloths |
|
|
Mops |
|
|
Floor scrubbersand polishers |
|
|
Brooms and dustpans |
|
|
Vacuum cleaner |
|
|
5. Provisions for the safe use of cleaning agents and chemicals required for cleaning stoves, grills and ovens. Read the attached Safety Data Sheet “SDS Selley Oven Gel” and answer the followingquestions:
A. What are the Major Health Hazards of the product listed in the section “Hazards Identification – RiskPhrases”?
B. What must be considered for “Exposure Control/Personal Protection” for consumeruse?
· First AidMeasures:
· What should be done if the product comes in contact withskin?
C. What should be done if the product comes in contact witheyes?
D. Handling andStorage:
· What are the conditions for safe storage of theproduct?
6. 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 formula to use is:
Example: ratio 1:50 means 1 part chemical to 50 parts water
To calculate how much chemical is required for 1.000 litres (=1000 millilitres), 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 then the 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 |
Application examples |
Dishwashing liquid |
1:250 |
50.000 litres |
|
|
Floor cleaners |
1:75 |
9.000 litres |
|
|
Bleach |
1:50 |
5 litres |
|
|
7. 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 fromlifting?
8. 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 theenvironment:
Water Conservation |
|
Energy Conservation |
|
Waste Management & Recycling |
|
Hazardous Substances |
|
Cooking fats and oils |
|
Impacts of wastes on the environment |
|
9. What are the requirements for managing pest control in a food premises? Complete each aspect in the tablebelow:
Methods to control pests |
Aspects to consider for using pest control tools in food areas |
Action required where presence of pests are identified |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
10. Your chef has asked you to ensure that there are sufficient plates and cocktail glasses for seafood cocktails available at any time during service. What do you need to check to ensure there are no problems during service for the followingaspects:
Temperature |
Washing of glassware |
Damage |
Reporting |
|
|
|
|
11. Service has finished. Your chef has asked you to sort the linen for the laundry pickup.
What does this require from you to ensure that all linen is accounted for?
What are common cross contamination issues that must be considered when using linen in a kitchen?
Sorting |
|
Cross contamination issues |
|