Clean Kitchen Premises and Equipment Flashcards
List the variations of each of the commercial kitchen environments
- Traditional commercial kitchen
- Temporary or permanent kitchen
- Food preparation areas
Name three situations which hygiene and cross contamination issues may occur
- Poor personal and environmental hygiene
- Poor food handling practices
- Lack of correct food storage and stock rotation
Why are cleaning services important?
Prevents cross-contamination, reduces the risk of food-borne illnesses and is a vital part of providing quality products and services
What does presenting the kitchen premises to industry and workplace standards involve?
- 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
What is the purpose of cleaning regimes?
Designed to ensure high levels of environmental hygiene and to extend the life of equipment
Name an example of a food safety program
HACCP
Outline the three steps of time and task management in relation to cleaning regimes
- Planning and organising- written schedules, stock
- Sequencing stages of cleaning
- Cleaning within realistic timeframes
What is included in. a cleaning schedule?
- What has to be cleaned
- How is to to be cleaned
- Who will clean it
- Equipment required.
What are the different time frames of cleaning schedules?
- Daily
- Weekly
- Monthly
- During stocktake
When should cleaning take place?
- During service period
- At the end of service period
- At the end of each shift
Name one example each of daily, weekly and monthly cleaning activities
- Daily- Washing dishes
- Weekly- Cleaning windows
- Monthly- Cleaning out the fridge
Expand upon the appropriate ways to clean and store utensils
Cleaned in hot, soapy water which is above 75 degrees
Stored in appropriate drawers
Expand upon the appropriate ways to clean and store small equipment. Give an example.
Cleaned as they’re used depending on manufacturers instructions. Example; food processor
Expand upon the appropriate ways to clean and store large equipment. Give an example.
Dismantled and cleaned according to manufacturers instructions. May only need a wipe down on the outside Example; dishwasher
What is essential when cleaning?
PPE
How should dirty linen be dealt with?
Removed and washed
What must you always ensure when dealing with linen?
The clean and dirty are separated and easy to distinguish between
How should contaminated linen be dealt with?
Should be handled using a glove, bagged in hazardous waste bags and removed from surface
What activities are included in cleaning premises, ready for the next service period?
- Sweeping
- Sanitising tables and surfaces
- Changing linen
- Polishing cutlery
What areas must be cleaned
- 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
Differentiate between cleaning, sanitising and disinfecting
- 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
List three safe and hygeinic work practices when working with chemicals?
- Wear required PPE
- Match cleaning agent to cleaning task
- Follow the Safety Data Sheet for the chemicals
List three types of cleaning and sanitising agents
- Detergent
- Disinfectants
- Abrasive cleaners
List the five aspects included on the Safety Data Sheet
- Name of product
- Properties of product
- Instructions for use
- Safety requirements
- First aid instructions
