What is cross-contamination of foods

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Reference no: EM133636170

Q1. What is cross-contamination of foods? How to describe and communicate the importance of following cleaning schedules/plans?

(KE - hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes)

Q2. Describe methods for cleaning, sanitising, and disinfecting the following kitchen areas in your own understanding;

(KE - cleaning and sanitising methods that avoid risk to food for the following food preparation and storage areas:)

Kitchen floors :
Shelves :
Walls :
Kitchen equipment :
service-ware :
utensils :
Stainless steel benches and working surfaces :
Q3. What are the contents of a cleaning schedule? List the two main reasons you should follow kitchen cleaning regimes such as a schedule.

)KE - contents of cleaning schedules)

Q4. 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.

(KE - uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment)

Q5. Briefly describe five (5) risk control measures to minimise risk from manual handling tasks as suggested by Safe Work Australia.

(KE - safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment)

Q6. List the kitchen equipment, premises and tools that can be cleaned and maintained using the following cleaning and sanitising products and chemicals.

(KE - different types of cleaning and sanitising products and chemicals for kitchens and equipment:)

Automatic dishwasher (using dishwashing liquid, tablet, or powder detergent) :
Cleaning agents - timber, tiles, and floor cleaners etc. :
Deodorisers :
Disinfectants :
Glass and window cleaner :
Pesticides :
Stainless steel cleaner and polish :
Bleach :
Q7. What cleaning agent or chemical would you select to complete the following cleaning tasks?

(KE - uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment)

Clean the rubbish bin :
Wash cooking utensils :
Descale the dishwasher :
Remove carbon build-up from grill plates :
Q8. List five things need to do to safely prepare and use a hazardous caustic/chlorine cleaner for cleaning carbon build-up from grill plates.

(KE - safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment)

Q9. List five requirements for safe storage of chemicals and personal protective equipment.

(KE - safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances, including use of personal protective equipment.)

Q10. What are Safety Data Sheets? List eight (8) sections that should be part of a SDS as per Work Safe Australia guidelines.

(KE - content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS)

Q11. List five (5) key actions that should take when storing hazardous cleaning chemicals and sanitising products.

(KE - Correct and environmentally sound disposal methods for kitchen waste: Chemicals / cleaning agents)

Q12. What is a PPE? Complete the table and briefly describe each PPE's purpose.

(KE - purpose of the following personal protective equipment used when cleaning:)

Face masks :
Oven Gloves :
Safety Goggles :
Aprons
Q13. Complete the table and describe how each common kitchen waste item could avoid land fill.

(KE - Correct and environmentally sound disposal methods for kitchen waste:)

SUITABLE RECYLCLING ACTION for following waste :

Food waste :
Glass bottles and jars :
Plastics :
Paper and cardboard :
Tin or aluminium containers :

Q14. Describe the steps for cleaning up animal or pest waste in your own understanding.

(KE - correct and environmentally sound disposal methods for kitchen waste: pest waste)

Q15. List at least four (4) examples for each of the following categories to conserve energy, reduce waste and prevent harm to the environment:

(KE - correct and environmentally sound disposal methods for kitchen waste:

Hazardous substances: fats and oils)

Water Conservation :
Energy Conservation :
Waste Management & Recycling :
Hazardous Substances :
Cooking fats and oils :
Q16. Describe the steps to safely dispose of unsafe broken service ware such as glass, dishes, and crockery.

(KE - correct and environmentally sound disposal methods for kitchen waste:

Broken service-ware)

Q17. What if find that an amount of food was spoilt and had to be discarded? Describe the process.

Reference no: EM133636170

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