SITHKOP009-Assessment 1-Short Answer Questions-V1.1

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Feb 20, 2024

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Assessment Tasks and Instructions Student Full Name Preferred Name Unit code and name SITHKOP009- CLEAN KITCHEN PREMISES AND EQUIPMENT Group ID. Trainer/Assessor Due Date Assessment for this Unit of Competency/Cluster Details Assessment 1 Short answer questions Assessment 2 Practical Observation-Skills Assessment 3 Practical observation- Cleaning Checklist Attempt Number Student to highlight correct attempt number. Assessors to adjust if not correct or entered. By due date or before Corrections to be made within 2 weeks Only when needed. Fees may apply. ☐ 1 ☐ 2 ☐ 3 Assessments must be your OWN work . Fees will apply if proven and an alternate assessment may be given. Current Result of this assessment  S  NYS  RE  NS  PTC  RS  W S = Satisfactory, NYS = Not Yet Satisfactory, RE = Reschedule due to no attendance, NS = No Submission received, PTC = Practical to be completed, RS = Re-sit practical, W = Withdrawn from unit Feedback / Comments 1 of 16

Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes  different types of cleaning and sanitising products and chemicals for kitchens and equipment:  automatic dishwasher:  liquid  powder  tablets  bleach  cleaning agents for specialised surfaces  dishwashing liquid  floor cleaners  pesticides  uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment  safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances, including use of personal protective equipment  safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment  content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS  cleaning and sanitising methods that avoid risk to food for the following food preparation and storage areas:  kitchen floors, shelves and walls  kitchen equipment, service-ware and utensils  purpose of the following personal protective equipment used when cleaning:  face masks  gloves  goggles  aprons  safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment  correct and environmentally sound disposal methods for kitchen waste:  broken service-ware  food waste  hazardous substances:  fats and oils  chemicals  cleaning agents  pest waste  recyclables:  glass bottles and jars  plastics  paper and cardboard  tin or aluminium containers  organisation-specific information:  contents of cleaning schedules  procedures for disposing of contaminated food  reporting mechanisms for infestations  standards of presentation for the premises. Assessment 1 Your task: You are required to complete each question of this assignment. To complete the cleaning schedules in Question 2 and 3, use the attached templates “Cleaning Schedule Kitchen area” and “Cleaning Schedule Equipment”. 2 of 16

1. What is the importance of cleaning kitchen premises and equipment? What are the main components of cleaning and what is involved for each process? Importance of Cleaning Components of the cleaning process Reasons for Cleaning Reasons for Sanitising 2. Use the template “Cleaning Schedule -Equipment” for this task. Select 4 pieces of equipment from the list below and complete in the template for each piece of equipment: a) Item b) Person responsible (e.g. your name) c) The frequency when this equipment must be cleaned d) When should the equipment be cleaned (for example after each use, at the end of the night shift etc.) e) Instructions for how to clean and the cleaning equipment to be used f) The chemicals to be used including sanitisers or disinfectants and points of care g) The safety equipment (Personal protective equipment and signage) to be used and points of care Equipment (select 4):  large equipment:  dishwasher  ovens  stovetops  microwave  fridges  freezers  deep fryer CLEANING SCHEDULE-EQUIPMENT Equipment Staff Name Frequency (Daily-weekly- periodically- annually) Instructions Including cleaning equipment to be used Chemicals required Safety equipment required & Points of care Signed 3 of 16

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3. Use the template “ Cleaning Schedule Kitchen surfaces ” for this task. Choose 4 Kitchen surfaces listed below, complete in the template for each: a) Item or area b) Person responsible (e.g. your name) c) The frequency when this equipment must be cleaned d) When should the equipment be cleaned (for example after each use, at the end of the night shift etc.) e) Instructions how to clean and the cleaning equipment to be used f) The chemicals to be used including sanitisers or disinfectants and points of care g) The safety equipment (Personal protective equipment and signage) to be used and points of care Kitchen surfaces:  food preparation areas  storage areas  floors  sink  walls  benches CLEANING SCHEDULE-KITCHEN SURFACES Item Staff Frequency Instructions Including cleaning equipment to be used Chemicals required Safety equipment required & Points of care Signed 4 of 16

4. What are the uses and applications for the following cleaning equipment? Which aspects do you need to check for each piece of equipment before use to ensure it is safe and ready to use? Equipment Applications for use WHS considerations Dishwashers Cleaning Cloths Mops Brooms and Dustpans Glasswasher 5. Provisions for the safe use of cleaning agents and chemicals required for cleaning stoves, grills and ovens. Read the attached Safety Data Sheet “SDS Selley Oven Gel” and answer the following questions: 1. What are the Major Health Hazards of the product listed in the section “Hazards Identification – Risk Phrases”? 2. What must be considered for “Exposure Control/Personal Protection” for consumer use? 3. First Aid Measures: a) What should be done if the product comes in contact with skin? b) What should be done if the product comes in contact with eyes? 5 of 16

4. Handling and Storage: What are the conditions for safe storage of the product? 6. The table below lists different types of cleaning agents and chemicals for bar areas and equipment. In the column “Application examples”, list 2 applications for use for each product. In the column “Amount of chemical required”, calculate the amount of chemical required based on the ratio provided and the quantity of water to be used. The formula to use is: Example: ratio 1:50 means 1 part chemical to 50 parts water To calculate how much chemical is required for 1.000 litres (=1000 millilitres), we divide 1.000 by 50 = 0.020 litres. Now we know we need 20 ml or 0.020 litres of chemical per litre of water. If the mixture we require uses 5.000 litres of water, then the calculation is: 5.000 (litres of water) divided by 0.050 (Chemical per litre) = 0.100 Litres chemical. Chemical Dilution per litre Water quantity Amount of chemical required Application examples Lemon detergent 1:100 50.000 litres Floor cleaner 1:75 9.000 litres Sanitiser 1:50 5 litres 7. What are the 8 steps for manual handling tasks that should be followed when moving large chemical containers? 1 2 3 4 5 6 7 6 of 16

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8 8. One important aspect in business operations is the effective reduction of environmental impacts. List 4 examples for each of the following categories to conserve energy, reduce waste and prevent harm to the environment and provide a general description of how various wastes can impact on the environment: Water Conservation Energy Conservation Waste Management & Recycling Hazardous Substances Cooking fats and oils Impacts of wastes on the environment 9. What are the requirements for managing pest control in a food premises? Complete each aspect in the table below: Methods to control pests Aspects to consider for using pest control tools in food areas Action required where presence of pests are identified 10. Your chef has asked you to ensure that there are sufficient plates and glasses to present different dishes. That need to be available at any time during service. 7 of 16

What do you need to check to ensure there are no problems during service for the following aspects: Temperature Washing of glassware Damage Reporting 11. List below 4 Guideline required when sorting and removing linen. Sorting 12. List 6 guideline for when Storing clean equipment properly, consider personal hygiene and any WHS requirements 1. 2. 3. 4. 5. 6. 13. When cleaning and sorting commercial service ware and utensils at the end of service, how would you clean the following items Cutting boards Containers Cooking utensils Crockery and dishes Cutlery Glassware Graters and peelers Knives 8 of 16

14. List 2 items that are not appropriate to be washed in commercial dishwasher however need to be handwashed. 1 2 15. Explain how to Dispose of Broken or Chipped Service-Ware Within Scope of Responsibility. And who would you report this too and why? 16. Cleaning, sanitising and disinfecting food preparation and storage areas is a process of keeping your workspace clean and tidy. Doing this on a regular basis is essential for preventing contamination. Match the word to the correct description. Cleaning To wipe hard surfaces, such as counters or tables, clean and then wipe with a disinfecting solution, which is stronger than a sanitizing solution Sanitising The removal of unwanted dirt, soil and other element from preparation surfaces, including knifes, benches, floors, equipment and all other areas of food preparation Disinfecting The reduction of the number of bacteria present on these surfaces through the use of chemicals, heat, or a combination of both 17. In the event of a major chemical accident what are the safety procedures that you should follow? List 3. 1. 2. 3. 18. Describe how you would sort and dispose of contaminated food to avoid cross contamination. 9 of 16

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19. The following statements are ways you can reduce the environmental impact when cleaning commercial kitchens and equipment. True False It is recommended to run a dishwashing cycle half full to reduce water usage and power usage The most common sources of energy within a kitchen environment is gas and electricity Not overloading your cool room or freezer will enable it to run at optimal temperature and power efficiency Only using your range hoods when cooking is a recommended way to reduce power costs Leaving your gas burners on low when not in use is an efficient way to reduce your gas usage Having a good waste management system is a good way to reduce your environmental footprint Installing water-efficient appliances will assist in the effort to use less water When cleaning your kitchen floor, use a hose and leave it running so that scrubbing will be easier. Ensure that when selecting a chemical supplier you discuss what product is used for what task, and check that chemicals such as floor cleaners, are suitable to be washed down the drain to prevent environmental impact 20. Many catering organisations are doing their best to reduce their environmental foot print. Match the most suitable environmentally sound disposal method for the general waste listed below. Food waste including used or out of date ingredients and food items Place used fats in the collection drum and ensure that any spillages are cleaned right away and drums are collected regularly Chemicals and cleaning agents Separated from other waste and placed within the allocated recycle bin/s for collection. Fats including animal, cooking oils, ghee and grease Bagged and placed in the general waste bin for collection Pest waste Placed in compost bin for us in the garden or to be collected by outside companies Paper, cardboard, plastics, glass bottles and jars this can include broken service-ware, tin and aluminium containers Sweep and place in garbage bags, then into the general waste bin ensuring that the area is cleaned and sanitised. Fruit and vegetable matter Check SDS and follow instructions. In general they cannot be washed down the sink and should be stored safely away from other in use products and collected by a licensed company 10 of 16

21. Using the following information within the chemical BIN card you are to identify the required quantity to be ordered. BIN card Unit amount BIN level (par level) Actual quantity Req. quantity Grill cleaner 5lt 3 1 Dishwashing liquid 5lt 5 3 Rinse aid 20lt 1 0 Dishwashing liquid (for dishwasher) 20lt 2 1 Bench sanitiser 5lt 3 2 Floor cleaner 20lt 3 3 22. Using the information from question 21 you now need to complete the order form below ensuring that every item has a number inserted. CA City Chemical Company Deliver to: CA City Hotel Contact number: 0424 000 000 Ordered placed by: Scott.Heher Requested delivery date: 22/03/23 Products Unit Amount required Bench sanitiser 5lt container Bench sanitiser 20lt container Bleach 5lt container Bleach 20lt container Dishwasher powder 5lt container Dishwasher powder 20lt container Dishwasher tablets 5lt container Dishwasher tablets 20lt container Dishwashing liquid 5lt container Dishwashing liquid 20lt container Dishwashing liquid (for dishwasher) 5lt container Dishwashing liquid (for dishwasher) 20lt container Floor cleaner 5lt container Floor cleaner 20lt container Glass cleaner 5lt container Glass Cleaner 20lt container Grill cleaner 5lt container Grill cleaner 20lt container Rinse aid 5lt container Rinse aid 20lt container Stainless steel cleaner and polish 5lt container Stainless steel cleaner and polish 20lt container Window cleaner 5lt container Window cleaner 20lt container 11 of 16

23. Match the cleaning, sanitising and disinfection method for the following surfaces. Kitchen floors Stack correctly in dishwasher trays and wash using a full cycle which should consist of a prewash, wash and rinse using the correct chemicals and temperature to ensure items are cleaned, sanitised and disinfected ready to customer and kitchen use. Cross-contamination will occur if not done correctly and will slow down service as item will need to be rewashed Shelves Remove all equipment, food stuffs and any other items such as shelving from the area and wash with hot soapy water, dry and disinfect. Walls will become greasy and discoloration will occur if not carried out regularly Walls Thoroughly sweep, wet mop with hot water containing required amount of floor cleaner then redo with a dry mop and leave to finish drying. Build-up of food stuffs will occur increasing the likely hood of pest infestation if not done regularly Kitchen equipment Remove all food stuffs from area being cleaned, wipe with a dry cloth, wash with hot soapy water, dry and sanitise with correctly measured sanitiser and or disinfectant. Build-up of food stuffs will occur increasing the likely hood of pest infestation and cross-contamination if not done regularly Service-ware and utensils Ensure that power is disconnected (if applicable) and that all other safety measures are in place for example blades are in a safe position. Use hot soapy water and dry with a clean cloth to prevent cross-contamination 12 of 16

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24. Within a kitchen there is many types of cleaning, sanitising and chemical products used for ensuring that kitchens and equipment are kept clean to reduce the chances of cross-contamination. Match the different products with the general use within a kitchen including safe practices and storage conditions. 13 of 16

25. 26. 14 of 16 Dishwashing liquid, powder and tablets Used in the wash-up area for cleaning of large pots and other items that will not fit into the dishwasher, it is also used when cleaning other areas of the kitchen including bench tops and shelving when diluted in hot water Bleach Used for cleaning items such as copper pots or wood bar tops. Manufacturer instructions and Safety Data Sheet (SDS) procedures must be followed Agents for specialised surfaces This is used to wash dishes, cutlery, crockery, pots and pans. It also cleans parts of kitchen equipment such as blades from the meat slicer. To use a dishwasher, you will need to add some type of dishwashing agent such as:  Liquid  Powder  Tablets Deodorisers Used for cleaning and polishing surfaces such as hoods and fronts of cabinets. It must never be used in food preparation areas Dishwashing liquid Used within toilets and must be installed correctly. Glass cleaner Used for soaking the chopping board on a regular basis. Once soaked, it must be cleaned thoroughly to ensure all residue is removed. This can be achieved by washing in the dishwasher Pesticides Used within a glass washer such as the one you may find in a bar. The operator must ensure that they have been trained on the operation of the dishwasher including the how to correctly stack and unstack the trays, how to correctly read the temperature gauges, etc Stainless steel cleaner and polish Used for cleaning glass surfaces such as windows and not drinking glassware. Ensure that it is diluted correctly. Window cleaner Used to keep pests out of the kitchen. Often installed and maintained by an outside agency. No contact with foodstuffs is vital

25. When using PPE there are a number of different pieces of equipment that you can be used in line with an SDS and or manufactures instructions. Match the equipment with the correct description. Face masks Worn to protect eyes against dust and harmful chemicals Gloves Worn to protect against water-soluble chemicals seeping through clothing and affecting the skin or to allow washing water to be as hot as possible Goggles Worn to protect respiratory system against dust and vapours from harmful chemicals Rubber aprons Worn to protect hands from strong chemicals or to allow the water to be as hot as possible 26. What 3 examples of information that you will find on a cleaning schedule? List 3 1. 2. 3. 27. What are the 2 documents that you would find information on how to deal with a chemical accident within the workplace? What should the contents of these documents contain Documents Contents 1. 1. 2. 2. 28. Explain the general process for disposing of contaminated food, this is to include any processes for infestations. Minimum 60 words. 15 of 16

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