Reference no: EM133029663

SITHKOP001 - Clean kitchen premises and equipment

Worksheets

SECTION 1: CLEAN AND SANITISE KITCHEN EQUIPMENT

Q1: List the two main reasons you should follow kitchen cleaning regimes.

Q2: What cleaning agent or chemical would you select to complete the following cleaning tasks?
• Clean the rubbish bin
• Wash cooking utensils
• Descale the dishwasher
• Remove carbon build-up from grill plates

Q3: List five things you should do to safely prepare and use a hazardous caustic/chlorine cleaner.

Q4: You're preparing a bleach solution for cleaning. The product instructions state that you add 12.5 ml bleach to 10 L of water. There are five litres of water in the bucket. How much bleach should you add to it?

Q5: Describe how to clean and sanitise mechanical food preparation equipment (such as a food processor) to ensure the safety of food prepared and served to customers.

Q6: Describe how to clean and sanitise thermometers, measures and scales to ensure the safety of food prepared and served to customers.

Q7: Where should you store equipment once you've finished cleaning it?

Q8: Identify five actions you should take when storing hazardous cleaning chemicals and sanitising products.

SECTION 2: CLEAN SERVICEWARE AND UTENSILS

Q1: You need to be able to sort serviceware and utensils so you can load the dishwasher with appropriate items and handwash items that can't go in the dishwasher.

Q2: List three points in the washing process where you could identify broken or chipped serviceware.

Q3: Identify five ways you can ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

Q4: Briefly describe the steps to safely dispose of unsafe broken serviceware such as glass, dishes and crockery.

Q5: Who should you report broken serviceware or a pest infestation to?

Q6: List three reasons to promptly sort and dispose of kitchen waste.

SECTION 3: CLEAN AND SANITISE KITCHEN PREMISES

Q1: What information is contained in a cleaning schedule? (List 4 information)

Q2: Briefly describe the steps how to clean walls in food preparation areas.

Q3: Describe how to clean and sanitise stainless steel benches and working surfaces.

Q4: What are two techniques you can use to keep a dry storage area clean and tidy?

Q5: Describe the 11 steps for cleaning up animal or pest waste.

Q6: Define a chemical accident. Identify two safety procedures you should follow to avoid cross-contamination with food stocks.

Q7: Your SDS or MSDS should always be close at hand in case there's a chemical accident. List the contents of these important documents.

Q8: Explain how you would sort and remove soiled linen according to enterprise procedures.

SECTION 4: WORK SAFELY AND REDUCE NEGATIVE ENVIRONMENTAL IMPACTS

Q1: What information is contained in a chemical Safety Data Sheet (SDS)? (List 4 information)

Q2: Describe the essential features and safe operational practices of a dishwasher.

Q3: What are two examples of cleaning actions or tasks where you must use safe manual handling techniques?

Q4: What is the purpose of personal protective equipment, such as gloves and goggles, when cleaning a stove using alkaline chemicals?

Q5: Identify four ways you can use energy more efficiently in your restaurant to reduce negative environmental impacts.

Q6: Identify six ways you can use water more efficiently in your restaurant to reduce negative environmental impacts.

Q7: You need to sort general waste, food waste, recyclables and hazardous waste into designated bins to minimise negative environmental impacts. Place the following waste items into the correct bins below.

General waste
Compost bin
Recyclable glass
Recyclable plastic
Recyclable metal
Recyclable paper/cardboard
Hazardous waste

Q8: List three actions you should take to safely dispose of general kitchen waste.

Attachment:- Clean kitchen premises and equipment Worksheets.rar