Brainscape's Knowledge GenomeTM

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


See full index

Hospitality > Cleaning Kitchen Premises and Equipment > Flashcards

Cleaning Kitchen Premises and Equipment Flashcards

1
Q

Under the ANZFS Code, Food Standard 3.2.3 stipulates that the design and construction of food premises must:

A
  1. be appropriate for activities the premises uses
  2. provide adequate space for activities conducted on food premises - fixtures, fittings, equipment
  3. food premises is effectively cleaned and sanitised
  4. to extent practicable:
    - exclude dirt, dust, fumes, smoke, contaminants
    - not permit pests entering
    - not provide harbourage for pests
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are mobile food vendors considered as?

A

retail food businesses
- sell food to public

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

What are mobile food vendors used for?

A
  • on-site prep
  • one-step food prep
  • any type of food
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What must the vehicle for mobile food vendors have?

A
  • surfaces easily cleaned
  • handwashing facilities
  • satisfactory waste disposal
    (NSW Food Authority)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What does PPE stand for?

A

Personal Protective Equipment

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

Define cleaning

A

The removal of dirt, grime, dust, grease and food scraps. Is visible to the human eye

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

Define sanitising

A

Killing bacteria to a safe level. Is not visible to the human eye.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Is sanitising effective if cleaning is not completed correctly?

A

No

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Define maintenance

A

Ongoing practice of keeping kitchen premises + equipment in a safe and working condition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How does effective cleaning procedures help the hospitality businesses?

A
  • extend life of surface
  • satisfy customers
  • maintain hygeinic and safe premises
  • protect employees’ + customers’ health
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What do cleaning regimes do?

A
  • ensures adequate maintenance and cleanliness
  • outline how employees conduct duties + list frequency different areas are cleaned
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What do cleaning schedules include?

A
  • what is to be cleaned
  • how it’s cleaned
  • when it’s cleaned
  • how often it’s cleaned
  • who cleans
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Who writes the cleaning schedule?

A

Manager or supervisor

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

How do you dry dishes?
Air or towel

A

Air
- avoid bacteria

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

What does linen include?

A
  • tea towels
  • aprons
  • tablecloths/napkins
  • uniforms
  • oven mitts
  • serving cloths
  • cleaning cloths
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the ways linen is cleaned?

A
  • sent out to external laundry
  • washed in workplace - industrial
  • washed in workplace - domestic
17
Q

How do you clean floors?

A
  • Pre clean: sweep
  • Wash: mop, figure 8, change water
  • Sanitise: fresh water + sanitiser, mop
  • Dry: air dry, put up sign
  • Clean up: remove ‘wet’’ floor’ sign, wash mops
18
Q

How do you clean walls?

A
  • Put up ‘wet floor’ sign
  • use special cleanser + scourer on greasy walls
  • wash other walls with detergent and wall mop
  • sanitise walls - spray-on
  • clean from top-bottom
19
Q

How do you clean windows?

A
  • remove fly screen + visible dirt
  • Wash inside + out - spray-on glass cleaner - squeegee
  • rinse + polish - soft, lint free cloth
20
Q

How do you clean shelves?

A
  • Check for pests
  • dusted weekly
  • wash with hot soapy water if needed
21
Q

What procedure do you follow when cleaning kitchen fitting and appliances?

A
  • Turn off + unplug equipment
  • Cautious of sharp edges
  • Wear PPE
  • Use strong chemicals if needed - thoroughly rinse
  • Sanitise equipment accordingly
22
Q

What appliances should be cleaned daily?

A

Dishwasher
Stove burner
Microwave

23
Q

What appliances should be cleaned weekly?

A

Oven
Extraction fans

24
Q

What PPE is used for cleaning?

A
  • Non-slip shoes
  • Thick rubber gloves
  • Goggles
  • Face masks
  • Overalls
  • Rubber aprons
25
Q

What are the two ways to sanitise?

A

Using sanitiser to spray, rinse or wipe surface

Using heat, steam or boiling water to kill germs

26
Q

Define a disinfectant

A

A chemical agent used on hard surfaces to kill microorganism

27
Q

What does SDS stand for

A

Safety Data Sheet

28
Q

Why do we need SDS?

A

To know, in detail, the hazardous chemicals used in the workplace, it’s properties, instructions on use, safety requirements, and first-aid

29
Q

Where should hazardous substances be stored?

A

In a locked store room or secure place

30
Q

List types of chemical injuries?

A
  • Chemicals absorbed through skin
  • Chemical burns
  • Chemicals ingested
  • Chemical fumes inhaled
  • Chemical splashes in eye
31
Q

Name some cleaning equipents:

A

Includes:
- Broom
- Squeegee
- Cleaning cloths
- Scourer + scraper
- Scrubbing brush
- Dusters
- Disposable gloves
- Safety signs
- Bins

32
Q

Name some electrical cleaning equipment

A

Includes:
- Cleaner’s sink
- Dishwasher
- Pressurised water hose
- Floor scrubber
- Vacuum cleaner

33
Q

What are ways to control pests?

A
  • Cleaning roster
  • Immediately clean spills
  • Routine pest control
  • Repair broken tiles and floors
  • Dispose of food and packaging contaminated
  • Report signs of pests
  • Never leave food out overnight
  • Remove garbage at end of service period
  • Never leave screen doors/entrances open
34
Q

What are the environmental impacts of cleaning?

A
  • effect on natural environment
  • consumption of energy
  • management of waste
35
Q

List strategies used in workplace to reduce environmental impact

A
  • Sustainability
  • Waste-management process
  • Practice efficient energy use
  • Resource use is efficient
  • Policies for water resource management
  • Recycling + re-use policy
36
Q

List environmentally responsible cleaning products + practices

A
  • use environmentally sustainable sanitisers
  • use steams cleaners over chemicals - cleaning + sanitising
  • use microfibre cloths
  • use biodegradable cleaning products
37
Q

How to efficiently use resources:

A
  • clean linen - re-use
  • buying products in bulk
  • filtering + re-using cooking oils
38
Q

How to efficiently use water:

A
  • rinse dishes in container
  • note dripping taps to fix
  • only use dishwasher when full
  • use spring loaded taps + hoses
  • water tanks - collect rainwater
39
Q

How to efficiently use energy:

A
  • swap lighting to energy efficient options
  • lighting that turns off automatically
  • set air-con to now lower than 23C
  • use energy efficient equipment
  • change to natural gas
  • minimise use of resources
  • regularly defrost fridges and freezers
  • train staff

Hospitality (9 decks)

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