Q1.

What is the importance of cleaning kitchen premises and

equipment? What are the main components of cleaning and what is
involved for each process?

Answer.1. Important of cleaning-

Cleaning is necessary for stopping contamination and for keeping our

expensive equipment in good condition.
2.Components of the cleaning process- the deduction of dirt, soil and other
elements from preparation surfaces, knives, benches, floors, equipment and
all other areas of food places. Sanitising – the decrease of the number of
bacteria through the use of chemicals, heat or pattern of both.
3. Reason of cleaning- Avoids contamination Avoids oxidization Maintains
equipment in good order. Allows sanitisers for work.
4. Reason of sanitising- Blocks growth of bacteria and other microbes
Prevents dieses or killing our customers.

Q2. 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. a)  Item
2. b)  Person responsible (e.g., your name)
3. c)  The frequency when this equipment must be cleaned
4. d)  When should the equipment be cleaned (for example after each use, at the
end of the night shift etc.)
5. e)  Instructions for how to clean and the cleaning equipment to be used
6. f)  The chemicals to be used including sanitisers or disinfectants and points
of care
7. g)  The safety equipment (Personal protective equipment and signage) to be
used and points of care

Equipment (select 7):

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

Page 1 of 10
Cleaning schedule-kitchen equipment
Items Staff M T W T F s s When Instruction Chemical Safety signe
h s including s to be equipmen d
cleaning used t required
equipment points of points
to be used care care
Cutting Michel X X X X X X X As Remove Mild Gloves and
board require food scraps detergent apron for
d Place in 1:150 handwashin
Dishwasher Foods safe g procedure
Allow to air disinfectant
dry Move to spray
rack and
store upright
If
handwashing
is used:
Wash in hot
soapy water,
rinse and
spray with a
food grade
disinfectant

Cooking Nick X X X X X X X Every Clean with Regular Gloves

equipment Night hot detergent and
detergent utensils
water towel
removing
all the left
food
particles
property
and sanitize
Dish Chayam X X X X X X X As Clean Gloves
washer e require inside if and apron
there is and safety
stock food. shoes.
Food Kale dai X X X X X X X As Remove the Deep in to Gloves
processors require food sink full and safety
d processor water with shoes
bowl from the shop or
motor base,
and separate liquid
all the Sanitizer
components deep
like bowl, inside
lid, , pushers after using
and blades.

Blenders Sham X X X X X X X As Clean the Cleaned Gloves for

and dais require remaining water and hand
attachment d food or detergent safety
s waste on
blenders
and
attachment.
Garbage Sarrswat X X X X X X X As Clean bin Sometime Gloves
Bins i require place use liquid while
d surface soap cleaning
outside of bin
bin pot
Slicing Karan X X X X X X X As Must clen Sanitizer Gloves
machine require with water to deep and safety
d clean shoes
machine
after use

Page 2 of 10
3. Use the template “Cleaning Schedule Kitchen area” below for this
task. For each item/area listed below, complete in the template for each:

a)  Item or area

b)  Person responsible (e.g., your name)

c)  The frequency when this equipment must be cleaned

d)  When should the equipment be cleaned (for example after each

use, at the end of the night

shift etc.)

e)  Instructions how to clean and the cleaning equipment to be used

f)  The chemicals to be used including sanitisers or disinfectants and

points of care

g)  The safety equipment (Personal protective equipment and signage)

to be used and points of care

Kitchen:

kitchen floors
shelves and walls
service-ware typically encountered in a commercial kitchen cutting
boards
knives
cooking utensils
container

Answer.

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Cleaning schedule-kitchen area

Items Staff M T W T F S S When Instructio Chemicals Safety Signe

h ns to be used equipme d
including point of nt
cleaning care require
equipment
to be used
Servic Ram X X X X X X X Post Remove Apron
e pass service felt and Gloves
cloth Detergent slippers
Replace sanitizer stand
cloth as spray shoes
required signage:
Wash caution
surface wet floor
region with
hot soapy
water
Rinse and
sanitize
Allow to
dry
Replace
felt and
desk fab

Kitche Karan X X X X X X X Once a Clen the Cleaned Gloves

n dai week area of water and and
Floors every detergent. safety
corner of shies.
floors parts
uses hot
water and
liquid soap
and mop
Shelve Karan X X X X X X X As Use Cloth Detergent, Gloves,
s and shahi require and Sanitizer, apron and
walls d sponge Spray safety
with hot shoes
soapy
water
Servic Mohan X X X X X X X Every Clean with Water and Gloves
e weeken hot soapy liquid soap and
-ware d water to working
remove all boots
dirty things
Cookin Rames X X X X X X X Every Clean with Dish ,
g h night hot soapy Dishwashe towel
utensil water r, gloves
detergent, apron
Disinfectan
ts water
Cutting kamal X X X X X X X Every Clean with Dishwashe Dish
Board night hot soapy r, detergent towls,
water Gloves,
apron
Page 4 of 10
Q4. 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?

Answer.

Equipment Applications for use Areas to inspect

Dishwasher Dishwasher is use for use dishes -Water supply, hose and drain
crockery, cutlery, and glassware line hot damage. Dishwasher
combination with detergent. door is cleaned, sanitised
daily, filter is clean,
maintained tag is in date
Cleaning cloths Clean clothes are use for clean for Keep clean laundry, sanitized
dashes, bench, etc with soap or daily,
detergent
Mops For clean for floor with liquid soap Handle right, pad is good,
maintained tag
Floor scrubbers and Remove stubborn, floor scrubbers Pads are clean, pad are
polisher choosing right, power code is
correct work, maintained tag
good
Brooms and Dustpans These are used for picking up dust Its good condition,
before mop,
Vacuum cleaner Vacuum cleaner are use remove dirt. Dust bag is correct, Internal
compartment are good, Filter
is good, wheels turn, Case is
not damage

Q5. Provisions for the safe use of cleaning agents and chemicals
required for cleaning stoves, grills and ovens. Read the attached Safety
Data Sheet “SDS Salley Oven Gel” and answer the following questions:

A.What are the Major Health Hazards of the product listed in the section
“Hazards Identification – Risk Phrases”?

Answer. • Material that is slowly anxious to the skin •

(Single exposure) - Material that is unsafe to human goal organs or
systems
• (Repeated exposure) - Stuff that is harmful to human goal organs or
systems
•
Stuff that is corrosive to ocular tissue

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B.What must be considered for “Exposure Control/Personal Protection”
for consumer use?

First Aid Measures:

Answer. - On behalf of guidance, contact the National Poisons Centre or a

medical doctor immediately.
What should be done if the product comes in contact with skin?
Answer- Eliminate all contaminated immediately. Wash touched location
absolutely with cleaning soap and water. Clean contaminated garb earlier
than reuse. Seek scientific solution

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

Answer- If in eyes, maintain eyelids aside and flush the eyes continually with
running water. Remove contact lenses. Continue flushing until recommended
to end via the Poisons Information Centre or a doctor, or for at least 15
minutes. Seek quick solution.
D. Handling and Storage:
• What are the conditions for safe storage of the product?
Answer. Notice exact work practices and avoid pores and skin contact. Wash
hands and showed skin before meals and after use. Do now not devour or
drink whilst using. Keep cloth at laundry one by one separate.

Q.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.

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Chemical Dilution per litre Water quality Amount require Application
examples
Dishwashing 1:250 50 litres 0.200 litre Utensils,
liquid equipment
Floors cleaners 1:75 9 litres 0.120 litres Floors, Bar mat
Bleach 1:50 5 litres 0.100 litres Cleaning mops
after use,
around garbage
areas, garbage
bin.

Q7. What are the 5 risk controls for manual handling tasks suggested by
Safe Work Australia? What do these suggest reducing injuries as a
result from lifting?

Answer. Manuals apply care of is the place you need to lift, lower, push, pull,
convey, keep something. We can restrict the mishaps from lifting by means of
following advances:
1) Identify dangerous manual assignments
2) Calculate the hazard
3) Apply controls
4) Supervisor and Review

Q8 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:

Water conservation Turn off tap while finish anything you do

Take short shower, check of leaking water

from pipe
Energy conservation Less water heating, turn off fan when you
are leaving room, use smart electricity
switches, replace light bulb new
technology
Waste Management and recycling Put recycling bin boxes where the can see
Hazardous substance Use ecofriendly cleaners or tools, return to
manufacturer, do not dispose in drain
chemical things, dispose everything
manually.
Cooking fats and oils Use right store bottle, never combine fluid,
remember the oil filter, collect in recycle
Impact of wastes on the environment Air contamination, bad impact on human,
animals, and sea life, water contamination,
soil contamination

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Q9 What are the requirements for managing pest control in a food
premises? Complete each aspect in the table below
Method to control pets Aspect to consider for using Action required where
pet control tools in food areas presence of pets are identified
Restrict access Be aware of area which may Always close window door after
allow pets to come inside cleaning

Detective Look out for dropping or evidence Workplace may have a procedure
of pests of pests and manage the that all unused rooms are
situation appropriately. inspected on a daily basis, to
check for evidence of any
unwanted visitors
Destroy and eradicate. Using chemicals, pest control is Contact a professional pest
usually managed as a control agency to conduct
combination of professional pest appropriate checks and
control measures and thorough eradication
in-house cleaning and prevention
methods
Eliminating breeding spaces Because of mist and residue, it must be registered when
chemical can pose a risk to safe evidence of pest contamination is
food and production. found. supervisor may
additionally choose to investigate
the area, look at other areas for
plague and co-ordinate a
qualified pest manipulate
employer for proper manage and
eliminate.

Cheek fly screen and other tools Repair or buy new modern
technology machine

Q10 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 following aspects?

Answer.
Temperature Washing of glassware Damage Reporting
You must Confirm Glassware must not Check for crack and if issues relating to
sufficient hot and be cleaned in a chips. Eliminate shortages must be
cold plates are glass washer when damaged crockery communicated in a
available as used e.g., for from service and timely manner.
necessary. It may seafood cocktails to replace as soon as
be necessary to prevent fat residues. possible. Cracks and
place some plates in Wash by hand and damages must be
a cool room e.g., polish or wash in a reported whenever
For salad commercial identified or when
this happen.
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 dishwasher.

80°C Ever use a If chipped, cracked Seeing number of

glasswasher to or broken looks plates looking
wash cocktail dishes must not be needed for service.
glasses which are used and must be If I serve
used for food. cast-off. 10customers at
once, I clearly will
need at least
10plates.

Q11 Service has finished. Your chef has asked you to sort the linen for
the laundry pick up. 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?

Answer.

Sorting
Linen must in order to cover its useful life. Linen from the restaurant, tea
towels, cleaning cloths and uniforms should clean after use. Linen must iron
and avoid microbes. At last, we have to count number of linens. We must
count correct if less we have to tell supervisor. So, they can find why
missing.

Cross contamination issues

Never we can’t cross contamination, so we must separate cloth and tea
towels for separate commitment purpose. We can’t use same clothes for
drying dishes, wiping benches, and handling equipment. We must separate
very clothes in every purpose.

An important consideration for a chef is to remember not to use the “magic

towel” for everything. Avoiding cross-contamination is essential, so you
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should have separate cloths and tea towels for separate purposes. Do not
use the same cloth for drying dishes, wiping benches and handling
equipment. If you do, then you will cause cross-contamination.

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