Care, safe use and cleaning equipment

Question 1

Hand equipment

Answer 1

• Keeps fingers away from blade
• Clean utensils shortly after use
• Some utensils are hard to clean therefore need special attention
• Small utensils are expensive to replace so store in draw or on hook so they don’t get lost. Don’t throw them away!

Question 2

Powered equipment

Answer 2

• Should be serviced regularly by an electrician
• Should follow manufacturer’s instructions
• Trained staff
• Switched off after use
• Shouldn’t be installed where it creates a hazard
• Turned off and cleaned according to the manufacturer’s instructions

Question 3

Food service equipment

hand equipment

Answer 3

• Crockery and cutlery should be dishwasher safe so it’s easy to clean
• Glassware should be handled with care to avoid breakages
• Tableware should be stored in drawer/cupboard to avoid dust gathering

Question 4

Food service equipment

powered equipment

Answer 4

• Equipment used by customers should be cleaned daily
• Equipment should be cleaned according to manufacturer’s instructions
• Should be serviced regularly
• Switched off when not in use
• Any equipment that requires training should not be used by customers