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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   Components of the cleaning process     Reasons for Cleaning Reasons for Sanitising         2

Management

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

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