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
What are the steps in which someone should deal with chemical related accidents?
- 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
Name a potential chemical related accident and the first-aid procedures associated
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
Why should utensils be air dried?
To avoid cross contamination
List five simple things businesses can do to reduce contamination by pests
- Installing fly screens
- Cleaning on a regular basis
- Setting baits and traps
- Employing regular pest control services
- Not leaving food out overnight
List the four things employees should always report
- Customer complaints
- Pest infestations
- Incidents and accidents
- Damages to property
Name three ways hospitality establishments improve their environmentally sustainability
- Environmentally friendly cleaning products
- Reduce waste
- Reducing energy and water use
How can a business use environmentally friendly cleaning products?
Using biodegradable chemicals
How can a business reduce physical waste?
- Use cloths instead of paper towels
- Recycle
- Compost
How can a business reduce energy and water waste?
- Sensor lights
- Timed taps
- Use equipment with low energy ratings
How should re-usable by products be stored?
Air tight containers in correct temperatures
How should recyclables be stored and disposed of?
Stored out the back, out of the way, and in correct piles
How should garbage be stored and disposed of?
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.
How should broken service ware be disposed of?
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.
How should hazardous substances be cleaned and stored?
Spills should be cleaned up and disposed of according to the SDS whilst wearing PPE and reported to supervisor.
What is it essential to remember when cleaning up chemicals?
Can not go be disposed of via the sink
