SITHKOP001 Assessment- shu xung chin

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University of Houston *

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3335

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Chemistry

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Jun 8, 2024

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docx

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SITHKOP001 Clean Kitchen Premises and Equipment Assessment Marketing Guide Formative assessments Activity 1 1 List five different types of equipment you may be required to clean in a commercial kitchen. Oven Refrigerator Kitchen Hood Storage Cabinet/Rack Deep Fryer 2 Use the table to calculate the correct amount of commercial bleach at 50 ppm you will need to mix with five litres of hot water. What temperature should the water be? How much bleach? Using household bleach (4% chlorine) Using commercial bleach (10% chlorine) Concentration required (ppm) 25 ppm 50 ppm 100 ppm 25 ppm 50 ppm 100 ppm Minimum water temperature 49˚C 38˚C 13˚C 49˚C 38˚C 13˚C How much water? 5 litres 3.12 ml 6.25 ml 12.5 ml 1.25 ml 2.5 ml 5 ml 10 litres 6.25 ml 12.5 ml 25 ml 2.5 ml 5 ml 10 ml 50 litres 31.25 ml 62.5 ml 125 ml 12.5 ml 25 ml 50 ml 2.5ml of bleach with water should be a minimum of 28 C 3 Explain what sanitisation means and why it is important. Sanitising is the process of eliminating bacteria, viruses, yeasts from surrounding environment to avoid contamination by using the hot water and chemical to use in equipment in proper way. It’s most important to keep food in safety and healthy environment around the kitchen. Activity 2 Using the table provided, describe the correct storage procedure/ area for each piece of equipment or utensil. Equipment/ utensils Storage Cutlery Kitchen Drawer 1

Stainless steel pot Kitchen cabinat Large stock pot Below the cooking kitchen Frying pans Inside kitchen cupboard within one another Knives Kitchen drawer or safe hanger Food processors Closest to the food preparation area and drawer for time saving Crockery Keep it inside kitchen drawer for frequent use or the cartoon box Grill plates Inside kitchen drawer or cupboard Activity 3 1 How should you load a dishwasher? -Load dishes effectively occupying space -Place the plates into the slots in the bottom section of the dishwasher -insert the cups, glasses, and bowls at an angle so that they get water from below but don’t take up too much room. -Place plastic box and other items on the top rack. -Place the various pans and pots open side down in the bottom section of the dishwasher -Load the cutlery basket handle-down by separating places as much as possible -Place cutting boards and large trays on the very outside of the bottom section of the dishwasher in case they are not fit in the slots designated for plates. -Use the plastic safety rack on the top shelf to catch or hold wine glasses -Check that spinning arms and rotating devices spin freely without any obstacles of tubes or sprayers before each run -Fill the soup container on the bottom section of the dishwasher or spread the dishwasher detergent powder 2 What items should not be washed in the dishwasher? Wooden spoons, bowls and cutting board, kitchen knives, graters and sieves, cast iron cookware, aluminium pans and cookware, chopper pans and mugs, non-stick pans, acrylic or melamine dishes. Activity 4 1 How can you sanitise dishes that are not appropriate for a dishwasher? -Make sure you have a clean sink before and after washing the dishes  Wash dishes with hot water using soap.  Set the clean dishes aside and rinse the sink immediately.  Sink should be filled with enough cold water to cover the clean dishes.  Add 2 teaspoons of bleach with a gallon of water.  Chlorine with at least 100 parts per million (ppm ) for at least 60 second in water at 43 0 C  Iodine - minimum 25 ppm for 60 second at 43 0 C  Quaternary ammonium - per label requirements, typically 200 ppm for 60 second at 43 C  Other sanitiser approved by the authority to the manufacturer 's specification. 2 Using the table, describe and list the cleaning and sanitising agents you would use for each of the following products. 2

Equipment/ utensils Cleaning and sanitising agents Cutlery Wash with dish wash soap scrubber cleaning and cleaning paste can be used for junk. For corner use soft bristle brush use undiluted white vinegar to remove spot, use paper towel clean with cutlery to make it spotless, use olive oil to make shining , soft dish cloth to clean the dish after washrag , stainless steel polishers for shining , lemon oil Stainless steel pot Use hot water and soap to clear baking soda, non-scratch cloth, scrubber Food processors use the sink with full of warm and soapy water and wash with soft cloth or soft scrub brush. Use the non-abrasive brush to avoid scratching the plastic. Take a good look for small, tight spaces of your food processor. Use small brush in the set, scrub the inside of the blade, inside of handle, and other tiny nooks. Use some white vinegar to help things done. Pay attention to all the mechanism like inside chopping blade. Oven Commercial oven cleaner Crockery As soon as food items is finished cooked unplug the cable connected to crockery and clean with hot and soapy water and do not add cold water when crockery is hot. Let the liner soaked. Be careful not faucets or hard surfaces of your sink. Use sponge, cloth, plastic cleaning pad, or nonabrasive cleaner to clean the cookery liner. If the crockery liner is washable we can wash it and soak it. Grill plates Clean with hot water detergent and sanitise it properly Floors Clear the floor of any furniture and items that is easy to be moved. Sweep the floor. and vacuum all loose dirt and debris. Mop the floor along with the grain. For a polyurethane coated floor, dampen a mop with water and a few drops of washing. liquid. Buffer the floor with the buffer machine or soft cloth to remove any soapy residue. Use hospital grade detergent. Walls Using the dull knife to remove excess crayon from the wall. Rub the wall with magic eraser. Use mild water with detergent and rub crayon spot until remaining spot lift off from the wall and use the towel to dry the wall. Use hospital grade and detergent. Activity 5 Why should you dispose of cracked or chipped dishes? 3

Cracks and crevices in dishes are serious matters which may deals with breeding grounds for bacteria that can contaminate food causing people sick. Food borne illness most commonly cause gastrointestinal problems like cramping, diarrhoea, nausea and vomiting which are unpleasant for healthy adults and dangerous for kids, older people and for pregnant women. It can break hazard very quickly. Activity 6 1 Use the table to create a cleaning procedure for chopping boards. Job Number: 1 How to clean: Process: Clean – clean using hot water with sponge and light amount of soap, scrub off any fluids that have come into touch with board. Scientific proven that cleaning with volume of matters more than anything, as it washes away bacteria and particles. Disinfect- to disinfect, use either pure white vinegar or a mixture of two tablespoons of chlorine bleach in a gallon of water. Dry-after you have disinfected your board, the most important part is to wipe it with a dry cloth which is last step for maintaining your cutting board. Clean with hot water and liquid soap. How often: Several times a day after chopping goods After each use Products used: hot water, Scrubber, Clean towel, Sanitiser After each use and when changing food types. Who will clean: Kitchen hand Hot water and liquid soap. Notes: While putting chopping board into the dishwasher it should be properly fit otherwise it needs to be sanitized properly with spray. Detergent under sink 2 Use the table to create a cleaning schedule. The equipment to be included is utensils, chopping boards, garbage bins, fridges, walls and floors. Use the initials DJ, AP, CK to show who is completing the task. The workers are available as follows: DJ AP CK Monday ✓ na ✓ Tuesday ✓ na na Wednesday na ✓ ✓ Thursday na ✓ ✓ Friday na ✓ na 4

Saturday ✓ na na Sunday ✓ na ✓ Premises name: Joe’s Restaurant Week commencing: 3/12/20XX Equipment or item Initial when job is completed in accordance with corresponding cleaning procedure sheet Required Frequency Mon Tues Wed Thurs Fri Sat Sun Utensils DJ DJ AP AP AP DJ DJ Daily Chopping boards DJ DJ AP AP AP DJ DJ Daily Garbage bins AP DJ 2 times per week Fridges CK DJ AP AP AP DJ DJ Weekly Walls CK CK 2 times per week Floors CK DJ CK CK AP DJ CK Daily Activity 7 1 How can you keep areas clean from animal and pest waste? Create seal around the area of the workplace or use the proper door locker. Don't throw the waste in unmanaged way and put them in a proper order before sending them for recycle because waste attracts the animal like dog which can enter the area with unmanaged recycle. Keep away all the cleaning agents and paste from the work area that can infect the food. 2 Outline the vermin control procedures that should be followed and explain why an intensive vermin control program is necessary. Inside the facilities, there must be no vermin. Disease-carrying vermin may contaminate food. To keep vermin out of the kitchen, a vermin control program must be implemented. Cleaning on a regular basis might help keep rodents at bay. Rodents, cockroaches, and flies will not be attracted to properly disposed garbage. Flies and insects can be zapped using fly zappers. Hire pest control to inspect the facilities for symptoms of vermin invasion on a continuous basis. Activity 8 Explain what you should do if there is an accident involving chemicals used for cleaning equipment. Immediate action should be taken to ensure eliminate danger and effective clean up and appropriately disposing of waste material and notification to all relevant authorities. Don't touch any harmful substance. Take immediate action or precautions to protect self if necessary. Raise 5

the alarm - evacuate persons not involved in contamination area. Isolate affected and contaminated individuals and treat as per MSDS. Isolate affected persons and keep on site. If required, inform a First Aid Officer. Call the chemical authorised chemical control or Safety person who can assist in emergency situation and supply the Material Safety Data Sheet / s if the chemical /s are known. Activity 9 1 If you noticed an unusual stain on a tablecloth, what would you do? If i found unusual stain on a tablecloth I will try to change it or try to clean using the appropriate chemical to remove the stain 2 How should linen be sorted ready for laundering? For safety purpose gloves needs to be worn as prescribed by industry standard which will prevent cuts from any broken items like glass in the as in restaurant. Check all the uniforms pocket s for pens, pencils, bottle opener, coins, crack screws and remove them if found. Remove employee name and promotions items attached. Remove cutleries, scraps, wine cork and broken glass ware pieces from linens before sending it for washing. Mostly fabric types 3 Why is there a move back to using cloth rather than paper napkins and placemats? - To save money - Environment friendly - Reduce waste for landfill. - More efficient because they absorb liquid efficiently Activity 10 Why is it necessary to promptly dispose of kitchen waste? It is necessary to dispose the kitchen waste because kitchen waste becomes source for bacteria while they are kept for a long time. It also attracts the files and rats which can create food positioning. Activity 11 Explain general safety requirements in relation to handling and storing chemicals. - Ensuring correct labelling of containers and pipework, using warning placards and displaying safety signs. - Maintaining a register and manifest (where required) of hazardous chemicals and notifying the regulator if you store manifest quantities of hazardous chemicals . - Identifying any risk of physical or chemical reaction of hazardous chemicals and ensuring their stability. - Ensuring workplace exposure standards for hazardous chemicals are not exceeded. - Providing health monitoring to workers (if relevant). - Providing information, training, instruction and supervision to workers. - Providing a spill containment system for hazardous chemicals if necessary. - Obtaining the current SDS from the manufacturer, importer or supplier of the chemical. 6

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