Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

hospitality > Clean Kitchen Premises and Equipment > Flashcards

Clean Kitchen Premises and Equipment Flashcards

1
Q

List the variations of each of the commercial kitchen environments

A
  • Traditional commercial kitchen
  • Temporary or permanent kitchen
  • Food preparation areas
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Name three situations which hygiene and cross contamination issues may occur

A
  • Poor personal and environmental hygiene
  • Poor food handling practices
  • Lack of correct food storage and stock rotation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Why are cleaning services important?

A

Prevents cross-contamination, reduces the risk of food-borne illnesses and is a vital part of providing quality products and services

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What does presenting the kitchen premises to industry and workplace standards involve?

A
  • Following cleaning schedules on a daily basis
  • Choosing the correct cleaning agents for designated tasks
  • Removing any contaminated linen
  • Completing cleaning tasks within commercial time constraints
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the purpose of cleaning regimes?

A

Designed to ensure high levels of environmental hygiene and to extend the life of equipment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Name an example of a food safety program

A

HACCP

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Outline the three steps of time and task management in relation to cleaning regimes

A
  • Planning and organising- written schedules, stock
  • Sequencing stages of cleaning
  • Cleaning within realistic timeframes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is included in. a cleaning schedule?

A
  • What has to be cleaned
  • How is to to be cleaned
  • Who will clean it
  • Equipment required.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the different time frames of cleaning schedules?

A
  • Daily
  • Weekly
  • Monthly
  • During stocktake
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

When should cleaning take place?

A
  • During service period
  • At the end of service period
  • At the end of each shift
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Name one example each of daily, weekly and monthly cleaning activities

A
  • Daily- Washing dishes
  • Weekly- Cleaning windows
  • Monthly- Cleaning out the fridge
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Expand upon the appropriate ways to clean and store utensils

A

Cleaned in hot, soapy water which is above 75 degrees

Stored in appropriate drawers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Expand upon the appropriate ways to clean and store small equipment. Give an example.

A

Cleaned as they’re used depending on manufacturers instructions. Example; food processor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Expand upon the appropriate ways to clean and store large equipment. Give an example.

A

Dismantled and cleaned according to manufacturers instructions. May only need a wipe down on the outside Example; dishwasher

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is essential when cleaning?

A

PPE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How should dirty linen be dealt with?

A

Removed and washed

17
Q

What must you always ensure when dealing with linen?

A

The clean and dirty are separated and easy to distinguish between

18
Q

How should contaminated linen be dealt with?

A

Should be handled using a glove, bagged in hazardous waste bags and removed from surface

19
Q

What activities are included in cleaning premises, ready for the next service period?

A
  • Sweeping
  • Sanitising tables and surfaces
  • Changing linen
  • Polishing cutlery
20
Q

What areas must be cleaned

A
  • Surfaces - floors, walls, windows and shelves
  • Food preparation areas - benches and work areas
  • Fittings and appliances- stove, oven, microwave
  • Storage areas- cupboards, freezer, fridge/cool room
21
Q

Differentiate between cleaning, sanitising and disinfecting

A
  • Cleaning- remove dirt, debris, oil and grease from food service and preparation areas
  • Sanitising: reduce the amount of microorganisms on surfaces, equipment and utensils
  • Disinfecting: kill bacteria on surfaces, equipment and utensils
22
Q

List three safe and hygeinic work practices when working with chemicals?

A
  • Wear required PPE
  • Match cleaning agent to cleaning task
  • Follow the Safety Data Sheet for the chemicals
23
Q

List three types of cleaning and sanitising agents

A
  • Detergent
  • Disinfectants
  • Abrasive cleaners
24
Q

List the five aspects included on the Safety Data Sheet

A
  • Name of product
  • Properties of product
  • Instructions for use
  • Safety requirements
  • First aid instructions
25
Q

What are the steps in which someone should deal with chemical related accidents?

A
  • Send for help
  • Ensure area is well ventilated and safe to enter
  • Turn off gas if chemical is flammable
  • Evacuate premises if needed
  • Conduct first aid
26
Q

Name a potential chemical related accident and the first-aid procedures associated

A

Chemicals splashes into eye

  • Flush out eye with cool running water for 30 minutes
  • Contact emergency services if effects are severe, or the poisons information centre
27
Q

Why should utensils be air dried?

A

To avoid cross contamination

28
Q

List five simple things businesses can do to reduce contamination by pests

A
  • Installing fly screens
  • Cleaning on a regular basis
  • Setting baits and traps
  • Employing regular pest control services
  • Not leaving food out overnight
29
Q

List the four things employees should always report

A
  • Customer complaints
  • Pest infestations
  • Incidents and accidents
  • Damages to property
30
Q

Name three ways hospitality establishments improve their environmentally sustainability

A
  • Environmentally friendly cleaning products
  • Reduce waste
  • Reducing energy and water use
31
Q

How can a business use environmentally friendly cleaning products?

A

Using biodegradable chemicals

32
Q

How can a business reduce physical waste?

A
  • Use cloths instead of paper towels
  • Recycle
  • Compost
33
Q

How can a business reduce energy and water waste?

A
  • Sensor lights
  • Timed taps
  • Use equipment with low energy ratings
34
Q

How should re-usable by products be stored?

A

Air tight containers in correct temperatures

35
Q

How should recyclables be stored and disposed of?

A

Stored out the back, out of the way, and in correct piles

36
Q

How should garbage be stored and disposed of?

A

Important to use FIFO and order adequate stock of everything to minimise waste. Should be taken to bins regularly, so food does not come close to garbage.

37
Q

How should broken service ware be disposed of?

A

Wrapped up in newspaper and put into plastic bag. It essential this is taken out to the bins immediately, so there is no risk of injuries to staff.

38
Q

How should hazardous substances be cleaned and stored?

A

Spills should be cleaned up and disposed of according to the SDS whilst wearing PPE and reported to supervisor.

39
Q

What is it essential to remember when cleaning up chemicals?

A

Can not go be disposed of via the sink

hospitality (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions