Kitchen Practice Guidelines

Question 1

What should be done to kitchen floors, work surfaces and chopping boards regularly?

Answer 1

Kitchen floors should be washed and disinfected regularly

Question 2

Why should kitchen floors, work surfaces and chopping boards be washed and disinfected regularly?

Answer 2

To remove bacteria

Question 3

What must be done to cloths, sponges and scrubbers regularly in a kitchen?

Answer 3

They must be disinfected and changed regularly

Question 4

Why must cloths, sponges and scrubbers be disinfected and changed regularly?

Answer 4

To avoid the build up of microorganisms

Question 5

How should cross-contamination be prevented through the use of cloths in the kitchen?

Answer 5

Different cloths should be used for different jobs e.g. one for cleaning up meat juices and one for drying washed vegetables

Question 6

Why are different cloths used in the kitchen for different jobs?

Answer 6

To prevent cross-contamination

Question 7

Describe what must be done to waste in the kitchen?

3

Answer 7

Waste should be kept in covered bins
Bins should be emptied daily
Bins should have a foot pedal

Question 8

Why should bins be emptied regularly and have a foot pedal?

Answer 8

To avoid spreading microorganisms throughout the kitchen

Question 9

How should kitchen equipment be cleaned?

Answer 9

Equipment should be washed with warm soapy water and then dried thoroughly

Question 10

Why should kitchen equipment be cleaned and dried thoroughly?

Answer 10

To minimise the potential for microbial growth

Question 11

What should be kept out of the kitchen?

Answer 11

Pets should be kept out

Question 12

Why should pets be kept out of the kitchen?

Answer 12

To avoid them from contaminating food, kitchen surfaces and equipment

Question 13

List all the kitchen practice guidelines that should be followed
(6)

Answer 13

Floors - washed regularly and disinfected - to remove bacteria

Cloths, sponges and scrubbers disinfected and changed regularly to prevent the build up of microorganisms

Different cloths for different jobs to prevent cross contamination

Waste - kept in covered bins - emptied daily - foot pedal - avoid spreading microorganisms throughout the kitchen

Equipment washed with warm soapy water and then dried thoroughly - minimise the potential for microbial growth

Pets should be kept out - prevent contamination of food, equipment and surfaces

Question 14

What must be disinfected and changed regularly to prevent the build up of microorganisms?
(3)

Answer 14

Cloths

Sponges

Scrubbers