Clean kitchen premises and equipment

Question 1

Areas to be cleaned

Answer 1

They clean individual hotel rooms as well as the common areas. Housekeepers within the hospitality industry make beds, do laundry, clean bathrooms, stock linens, and more. … There are many other jobs related to maintenance and cleaning in the hospitality industry.

Question 2

Cleaning equipment

Answer 2

Dishwashing.
Handwashing.
Laundry washing.
Fabric softeners.
All-purpose cleaners

Question 3

Cleaning agents

Answer 3

They are generally classified as: water, detergents, abrasives, degreasers, acid cleaners, organic solvents, and other cleaning agents.

Question 4

PPE

Answer 4

Perosnal Protection Equioment

Question 5

Wet & dry areas

Answer 5

Doing a changeover on a rental property is not the same as cleaning a home for a homeowner who can pre-brief you on what needs to be done and will often tidy before you arrive.

Question 6

Hazards

Answer 6

1. Lifting and pushing
2. Slips, trips and falls
3. Hazardous Chemicals
4. Burns, scalds and cuts
5. Electrical
6. Violence and abuse
7. Stress and other mental health issues

Question 7

Routine maintenance

Answer 7

Proper maintenance and regular cleaning of your kitchen will reduce the possibility of pests. Some pests, such as cockroaches, are extremely skilled at hiding behind clutter. This makes it imperative that you not only maintain clean countertops and floors, but that your cupboard space is neatly organized, as well.

Question 8

Faulty equipment

Answer 8

Knife cuts
Burn hazards
Injury from machines
Slips, trips and falls
Lifting injuries
Head & eye injuries
Crowded workspace risks
Chemical hazards
Fire hazards
Electric shock

Keep knives well maintained and sharp – as dull blades will more easily slip off food and into your finger.
Always use the correct knife for the job.
Cutaway from your body when trimming or deboning.
Knives should be comfortable to use and easy to grip.
Do not leave knives in washing water and return immediately to storage holders such as a bag or magnetic strip directly after use.
When carrying knives point the blade downwards
Use last-slice devices to prevent injury.
Avoid holding conversations while cutting, focus on your task.