Cleaning kitchen premises and equipment

Question 1

Temporary commercial kitchens must have…

Answer 1

…surfaces that are easy to clean, handwashing facilities and satisfactory waste disposal

Question 2

What do cleaning schedules outline

Answer 2

how employees should conduct their duties and list how frequently different areas should be cleaned such as daily, weekly, monthly. For example, stovetops need to be cleaned by the chef or kitchen hand as required or at the end of every shift whereas a walk-in cool room could be cleaned weekly.

Question 3

What does a cleaning schedule include

Answer 3

o What needs to be cleaned
o How it has to be cleaned
o When it needs to be cleaned
o How often it needs to be cleaned
o Who will clean it 
o A place to sign and date, indicating completion of the task

Question 4

Time and task management planning and organising includes

Answer 4

having written cleaning schedules, well organised stock, supplies and sign-off books, and regular staff meetings to disseminate information.

Question 5

Efficiently sequencing stages of cleaning kitchen premises and equipment includes

Answer 5

Staff should be fully aware of when kitchen surfaces should be cleaned during the food preparation process and also know how to clean equipment according to the manufacturers’ instructions.

Question 6

Cleaning within commercially realistic timeframes includes

Answer 6

Commercial kitchens are busy places and therefore cleaning should take place before and after service periods and be conducted in a thorough, well-organised and timely manner.

Question 7

What temp should cookery and cutlery be washed at.

Answer 7

Dishwasher at 80C. Dishes should be air dried, not with a tea towel, to avoid bacteria being transferred bac onto the dish.

Question 8

Cleaning and sanitising agents that are used for cleaning in the hospitality industry include

Answer 8

o All-purpose surface cleaners.
o Bleach.
o Cream cleansers.
o Degreasers.
o Detergents.
o Disinfectants.
o Glass cleaners.
o Pesticides.
o Polishes.
o Abrasive cleaners.

Question 9

What is cleaning

Answer 9

Remove dirt, debris, oil and grease from food service and preparation areas.

Question 10

What is sanitising

Answer 10

Reduce the number of microorganisms on surfaces, equipment and utensils.

Question 11

What is disinfecting

Answer 11

Kill bacteria on surfaces, equipment and utensils

Question 12

What is an SDS

Answer 12

Safety data sheet (SDS) provides detailed information about the hazardous chemicals that are used in the workplace. They provide more information than labels on the chemicals.

Question 13

All chemicals must have an SDS that contains the following information:

Answer 13

o Name of the product
o Properties of the product – What it is made from
o Instructions for its use, including dosage and dilution requirements
o Safety requirements, including personal protective clothing and equipment
o First-aid instructions in case of exposure to the product

Question 14

If a chemical reaction of spill occurs employees must:

Answer 14

o Follow instructions of SDS
o Send for help via a manager or supervisor and contact emergency services and the first-aid officer.
o Ensure the area is well ventilated, if it is safe to enter.
o Turn of the gas if the chemical is flammable.
o Evacuate the premises if needed.
o Conduct first aid on any workers affected, following DRSABCD

Question 15

The most common pests found in a commercial kitchen are flies, cockroaches, rats and mice. There are some simple things workers can do to reduce contamination by these pets, including:

Answer 15

o Send for help via a manager or supervisor and contact emergency services and the first-aid officer.
o Ensure the area is well ventilated, if it is safe to enter.
o Turn of the gas if the chemical is flammable.
o Evacuate the premises if needed.
o Conduct first aid on any workers affected, following DRSABCD.
o Don’t leave food out overnight
o Repair any cracked, chipped or broken wall tiles
o Wipe spills immediately

Question 16

Protection for the environment operations act 2005 aims to:

Answer 16

o Protect, restore and enhance the quality of the environment in NSW
o Reduce risks to human health and prevent harm to environment
o Reduce discharge of substances likely to cause harm to the environment
o Eliminate the production of harmful waste

Question 17

Environmentally friendly chemicals a business can use

Answer 17

o Use biodegradable products where possible.
o Re-use atomiser sprays and bottles by buying chemicals in bulk and refill when necessary.
o Only make up sanitiser when necessary, to avoid excess water use.
o Using microfibre cloths for cleaning which removes dirt, grease and dust without chemicals.

Question 18

Energy usage strategies for business to decrease environmental hazards

Answer 18

o When choosing electrical equipment, take into consideration the energy rating of the piece of equipment.
o Use bagless vacuum cleaners.
o Using energy efficient lighting option
o Changing to natural gas
o Minimising the use of resources such as paper, plastic and wood
o Only using air con and lights when people are in the room

Question 19

Water usage strategies for business to decrease environmental hazards

Answer 19

o When cleaning, don’t leaves taps running.
o Use biodegradable cleaning products to limited damage to waterways.
o Choose laundry equipment that has high water-saving ratings.
o Encourage guest to re-use towels to cut down on the number of loads of washing per days.
o Rinse dishes in bucket of water not running water
o Fix dripping taps ASAP
o Not washing dishwater until full
o Using water tanks to collect rainwater (for cleaning not consuming)

Question 20

Reducing waste strategies for business to decrease environmental hazards

Answer 20

o Reduce the number of paper towels used. If this isn’t possible, choose recycled varieties.
o Recycle in the kitchen as much as possible, including paper and plastics.
o Use cloths that can be used and re-used.
o If using single use paper towels, choose products made from recycled paper and dispose of by recycling if possible.
o Purchased mops with washable rather than disposable mop heads.