Cleaning Kitchen Premises: Key Practices to Prevent Contamination

SITHKOP009 - Clean Kitchen Premises And Equipment Task 1-QnA #1. State two reasons why a restaurant must follow kitchen cleaning regimes A clean kitchen will: Prevent cross-contamination: Food prep regions are loaded up with impurities that can be effectively moved to food and afterward to the clients. A perfect and cleaned kitchen diminishes the probability of defiled food and sickness flare-ups. Ensure compliance with health inspections: Safety officers visit kitchens consistently to ensure that all diners and providing food offices are agreeable. They take a gander at certain markers that will highlight unsafe bacterial development that can be available in every one of the functioning stations of your kitchen. #2. What is cross-contamination? Name three sources of cross- contamination. When microorganisms transfer from one item to another item and contaminated other is called cross-contamination a. Biological contamination b. Chemical contamination c. Physical contamination. #3. List any four ways to prevent cross contamination. a. Implement a personal hygiene program. b. Use separate equipment. c. Clean and sanitize all work surfaces. d. Purchase prepared food. #4. What is the difference between cleaning and sanitising? Why are both necessary while cleaning kitchen equipment, service- ware and surfaces? (60 -70 words)

In cleaning process we remove remaining food, dirt, stain, etc. from utensils, floor, shelves ,etc. and in sanitizing process we remove bacteria and microorganism from utensils, service-ware, floor, surfaces etc. Both cleaning and sanitizing process is necessary while cleaning kitchen equipment, service-ware and surfaces because if we do not clean and sanitize these it can contaminate the items and then these things also done cross-contamination to other items. #5. What cleaning agent or chemical would you select to complete the following cleaning tasks? Cleaning task Cleaning agent or chemical Clean the rubbish bin Green clean detergent Wash cooking utensils Max Dishwasher liquid Descale the dishwasher Vim Dishwasher powder Remove carbon build-up from grill plates Lemon and vinegar disinfectants #6. List 5 things you should do to safely prepare and use a hazardous caustic/ chlorine cleaner.  Check product instructions for the ratio of cleaner to water.  Check that you’re using the right product for the job.  Work in a well-ventilated area. (Fumes are dangerous!)  Wear protective clothing.  Use separate cleaning cloths for different cleaning tasks to prevent cross-contamination and adverse chemical reactions. #7. Briefly describe the uses (in about 10 – 20 words) and any two (2) safe practices for the following cleaning and sanitising products.

Cleaning and sanitising products Uses (10 - 20 words) Safe practices for usage and storage (any two) Automatic dishwasher (liquid, powder and tablets) Automatic dishwashers represent a tremendous saving in time and effort; they minimize breakage through reduced handling of dishes; they help keep the kitchen neater and more clutter-free; and cleanup after entertaining is simplified . Use wearing face mask Store under the wash basin Chlorine or bleach Bleach is a strong and effective disinfectant. Its active ingredient, sodium hypochlorite, denatures protein in micro-organisms and is therefore effective in killing bacteria, fungi and viruses . Use wearing safety gloves Store in the cabinet Cleaning agents for specialised surfaces Cleaning agents for specialized surfaces help to controls mineral deposits, softens water Use wearing safety shoes Store in a safe storage place Dishwashing liquid Dishwashing liquid is used primarily for removing food from used dishes and tableware . Use wearing apron and gloves Store underneath the wash basin in the cabinet Floor cleaners Floor cleaners are used to remove stains dirt, litter and obstructions . Use wearing rubber safety shoes Store in a safe storage area Pesticides Pesticides are used to control various pests and disease carriers, Use wearing complete PPE Store in a locked

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Cleaning and sanitising products Uses (10 - 20 words) Safe practices for usage and storage (any two) such as mosquitoes, ticks, rats and mice . cabinet #8. Calculate the ratios of cleaner chemical to water in order to make up a cleaning solution as per the following requirements. Chemical Dilution per litre Water quantity Amount of chemical required Application examples (at least one) Dish washing liquid 1:250 50 litres Floor cleaners 1:75 9 litres Bleach 1:50 5 litres Chemical Amount of chemical required Application examples (at least one) Dish washing liquid 5 ml To remove coffee Floor cleaners 83 ml To remove stains Bleach 10 ml Used as disinfectant in water treatment

#9. Identify five safe practices you should follow when storing hazardous cleaning chemicals and sanitising products.  Store in a shaded area  Store in a cool and dry place  Store in a well ventilated area.  Keep away from direct heat  Keep away from naked flames. #10. List 5 requirements for the safe storage of cleaning products used to clean and sanitise kitchen equipment and surfaces. 1. Read safety data sheet or label carefully and follow any storage recommendations 2. Secure chemicals against unauthorized access or use 3. Keep minimal amounts of chemicals onsite 4. Provide adequate ventilation 5. Use play carding where required #11. Describe the procedure to clean and sanitise mechanical food preparation equipment (such as food processor) to ensure safety of food prepared and served to customers. (in about 50 – 60 words)  Refer to individual manufacturer’s instructions to correctly dismantle and clean it.  Sanitise all safely disassembled parts with neutral detergent and hot (77 °C) water.  Rinse them, and then dry.  Scrub all other surfaces with a stiff brush, neutral detergent and hot water.

 Rinse the item and dry with a clean cloth (or air-dry) to prevent the risk of cross-contamination. #12. From the list of service-ware and utensils, identify four items that cannot be loaded in the dishwasher. Choose the correct answers. Wooden chopping boards Dishes Crockery Kitchen knives Cutlers Piping bags Glassware Wooden spoons #13. Describe the steps to safely dispose broken service ware such as glass, dishes and crockery. (In about 50 – 60 words)  Never handle broken serviceware with your hands. Always use a dustpan and brush or a vacuum cleaner.  Sweep the entire area to make sure you pick up widely scattered pieces.  For a small quantity, wrap in paper marked ‘broken glass/crockery’. Place it in the general rubbish bin.  For a large quantity, you’ll require a special container. Ask your manager or supervisor if you’re unsure.

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#14. Identify 5 ways to ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.  Keep the dishwashers stacked and running.  Unstack all items as soon as they’re clean so you can put on another load.  Put items in their designated locations so they’re available to kitchen and wait staff at all times during the service period.  Handwash if necessary to avoid a backlog.  Pick cutlery up by the handles and cups by the bases to keep them hygienically clean. #15. Briefly describe two (2) sanitising methods commonly used in a commercial kitchen. Sanitising is usually achieved using heat and water, or chemicals , or a combination of both methods. #16. What is Safety Data Sheet SDS? List 5 contents of the SDS. Safety Data Sheet provides basic information on material or chemical products. SDS gives us properties and potential hazards of material, how to use it, etc. Main purpose of this sheet is to assist employees. SDS is an essential starting point for the development of complete health and safety program for the material, SDS are prepared by the manufacturer or supplier of the material 1 Composition, Information on ingredients 2 Accidental release measures 3 Handling and storage

4 Exposure control 5 Personal protection #17. Access and read the SDS for a cleaning product used for cleaning glass and ceramic cooktops from the given link and answer the questions below. Link: https://na2.electroluxmedia.com/Original/Electrolux/Electr olux%20Assets/Document/Safety%20Data%20Sheet/Glass %20and%20Ceramic%20Cooktop%20Cleaner%20SDS%20rev %2002%2007%202020.pdf a. What are the major hazards from using this cleaning agent? Skin Irrit. 3;H316 Causes mild skin irritation. (Not adopted by US OSHA) Eye Dam. 1;H318 Causes serious eye damage. Skin Sens. 1;H317 May cause an allergic skin reaction. b. What does the sections 3, 5 and 6 in SDS meant for? Section 3. Composition/information on ingredients Section 5. Fire-fighting measures Section 6. Accidental release measures c. Dicuss any two first aid measures that must be followed when a person inhaled the cleaning agent. Remove to fresh air, keep patient warm and at rest. d. What are the conditions for safe storage of the product? No special storage precautions noted. Store above freezing. Incompatible materials: No data available. e. Where do you find exposure controls in the SDS for the

given product? List any two controls. They are found in section 8.2 Exposure controls Respiratory If workers are exposed to concentrations above the exposure limit they must use the appropriate, certified respirators. Eyes Wear safety glasses with side shields to protect the eyes. An eye wash station is suggested as a good workplace practice. #18. Briefly describe the steps involved in cleaning, sanitising and disinfecting the following food preparation and storage areas to avoid the risk to food (in about 80 – 120 words). Area Steps involved cleaning, sanitising and disinfecting Kitchen floors First clean the floor with broom and then use of detergent and water to mob the floor and then sanitizer to sanitizing Work surface/ Bench use clean cloth to wipe the bench and then clean cloth with detergent water and then sanitizer Shelves clean the shelves with clean cloth and then wash then with detergent and water after drying use sanitizer Walls clean the dust from wall with cloth and wash then with water and cleaning agent after that sanitizer is used Toasted sandwich maker First make sure that toasted sandwich maker is unplugged, then keep it upside down and sake it so unnecessary food particles get out from it. Then use water and cleaning agent to wash it Service-ware and utensils Keep all the parts separated from each other and them clean food particles from it after that use water and cleaning agent to wash then after it get dry, use sanitizer #19. Describe 3 pieces of information contained in a cleaning schedule.  Areas and equipment to be cleaned.  Chemicals, equipment and materials required to carry out the cleaning.

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 Timetable/schedule for cleaning of equipment and premise. #20. John was mixing a cleaning solution at the sink. Accidentally while opening the bottle, the adjacent bottle containing bleach solution slip down on the floor and the entire bleach splits out the bottle. The solution splashed on the food and equipment on the work bench and the floor and into his eyes as well. Identify the nature of incident? Chemical spill #21. What action would you take in the event of a chemical accident that happened in the restaurant kitchen? (In 50 – 60 words).  Put on rubber, latex, or vinyl gloves.  Completely clear the area. Throw away all contaminated food. Set aside all contaminated equipment.  Use paper towels to clean  Place dirty paper towels in a plastic bag, tie securely and dispose of as per your organisation’s procedures.  Wipe the area clean with more paper towels.  Sanitise all surfaces, including floors, shelves, working surfaces, etc.  Rinse thoroughly.  Sanitise all equipment you’ve set aside as per manufacturer’s instructions.  Wash your hands. #22. Describe the essential features and at least two safe operational practices while using a dishwasher.

Dishwashers come in all shapes and sizes. Dishwashers operate on a timed wash, flush and rinse cycle with high water temperatures required for sanitising. They contain built-in dispensing pumps for detergent, rinse agents and sanitiser. Follow the manufacturer’s instructions for assembly and operation. Always use the recommended detergents. At the end of service, wipe out the dishwasher, empty/clean the filters, and drain the pipes or clear the hoses. #23. Describe the purpose and use of the following personal protective equipment (PPE) when cleaning kitchen in about 10 – 20 words. PPE Purpose and use Rubber Apron It is used to protect our body and clothing against any accidental spills Goggles and Face mask Goggles shield the eyes from impact hazards like flying fragments face mask shields face from hazards Gloves The main use of gloves is to protect our hand from infection and contamination #24. List two safe manual handling techniques to be followed when using a floor scrubber.  Reduce bending, twisting, reaching movements  Prevent muscle strain and fatigue

#25. List 3 safe manual handling techniques you must use while bending, lifting and carrying heavy equipment while cleaning the kitchen. 1. Use mechanical assistance like trolleys 2. Lighten loads or break loads into smaller quantities 3. Keep body close to object #26. Identify 4 ways you can use water efficiently in your restaurant while cleaning to reduce negative environmental impacts. 1. Scheduled assessments of water use area 2. Replace hoses with water broom/mops 3. Reuse grey water 4. Use low flow prerinse spray nozzles #27. Identify at least 2 ways to use energy efficiently in your restaurant to reduce negative environmental impacts.  Use energy efficient equipment  Reduce water consumption #28. Match the waste items given below to the correct bin type provided below. Plastic wrap, empty box of tea, syringe, beer bottle, carrot peelings, plastic milk container, soda can

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Bins Waste items General waste Plastic wrap Compost bin carrot peelings Recyclable glass beer bottle Recyclable plastic plastic milk container Recyclable metal soda can Recyclable paper/cardboard empty box of tea Hazardous waste syringe #29. Briefly describe the correct and environmentally sound methods to dispose the following kitchen waste in about 10 – 20 words Kitchen waste Disposal methods General waste The correct and environmentally sound method to dispose is burial pits or landfills Food waste The correct and environmentally sound method to dispose is composting Broken service-ware, such as glassware The correct and environmentally sound method to dispose is recycling Unwanted concentrated chemicals, aerosol sprays and empty chemical containers The correct and environmentally sound method to dispose is incineration

Kitchen waste Disposal methods Used fats and oils The correct and environmentally sound method to dispose is c omposting Diluted chemicals e.g. used cleaning water The correct and environmentally sound method to dispose is to Burial pits or landfills Pest waste The correct and environmentally sound method to dispose is to Burial pits or landfill Recyclables: • Glass bottles and jars • Plastics • Paper and cardboard • Tin or aluminium containers The correct and environmentally sound method to dispose is recycling #30. What information should be recorded on a pest-sighting log? (In about 40 – 50 words) A suitable log will display details of all pest activity your staff has reported at your processing plant . All entries should specify each element of the occurrence such as date and time, pest type and any actions taken to avoid future recurrences. #31. Give 2 reasons why it is important to maintain kitchen premises to industry and workplace standards 1 The carried-out food will be clean so it will improve kitchen efficiency 2 To reduce environmental impacts

#32. List any 4 standards of presentation for a restaurant kitchen premises according to industry standards. 1 Floors is made up of such a material that is easy to clean and safe to walk 2 Walls will be made of durable material that are washable and non-toxic 3 Water that is used in kitchen for cleaning, heating and gets contact with food must be deinking quality 4 Equipment that comes contact with food must be appropriate materials, kept in good condition #33. You are storing chemicals and equipment after a cleaning shift. You check and realise that the following cleaning agents and chemicals are out of stock/ need urgent replacement by tomorrow:  Cleaning materials and chemicals: o all-purpose cleaners o abrasive cleaners o window cleaners  Cleaning equipment o cleaning gloves o scouring pads The following is a section of the approved supplier list of Acumen Education Restaurant. The following is a section of the approved supplier list of Acumen Education Restaurant. Acumen Education RESTAURANT APPROVED SUPPLIER LIST Supplier Contact details Goods supplied Hospitality Cleaning Supplies 340 Side Road Coorgamundra Tel: 06 987 4859 Detergents and solvents

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Sparkling Clean Company 53 Crossover Lane Coorgamundra Tel: 06 987 5390 Cleaning equipment Complete a requisition form to pass on to your supervisor to replace out of stock cleaning materials. Insert your own details of real items from Acumen Education Kitchen:  Item required by description – brand name, type, quality  Size – bottle, drum, carton, individual item  Quantity – numbers of each item required The stock should be delivered to Use Acumen Education Training centre’s location Use today’s date to determine the date/time the stock is required. Please download reference file - Requisition form.docx

SITHKOP009_Task_1_QnA.docx

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