Clean SITHKOP001 Clean Kitchen Premises and Equipment Assessment PDF

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SITHKOP001 Clean Kitchen Premises and Equipment Assessment Summary Cover Sheet V2.0 - 06_2019...

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Save your work with the filename , answer your assessment questions in this sheet below and upload the assessment once it has been completed.

ASSESSMENT SUBMISSION FORM Complete this form and submit to your assessor for grading . It is recommended that you keep a copy of your assessment and your assessment submission form.

APEX4712 HITESH

Student Number Student Name

[email protected] Certificate IV in Commercial Cookery

Email Course Title Unit Code and Title

SITHKOP001 Clean Kitchen Premises and Equipment

Assessment Task No. / Title Trainer Name

☐ 1. Unit Knowledge Assessment (UKA) ☐ 2. Unit Skills Assessment (USA)

DILRUBA

DECLARATION

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I hold a copy of this work which can be produced if the original is lost / damaged .

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This work is my original work and no part of it has been copied from any other student’s work or from another source except where due acknowledgement is made .

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No part of this work has been written for me by any other person except where such collabora tion has been authorised by the instructor / teacher concerned.

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I have not previously submitted this work for this or any other course / uni t.

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I give permission for this work to be reproduced, communicated, compared and archived for the purpose of detecting plagiarism.

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I give permission for a copy of my marked work to be retained by the college for review and comparison, including review by external examiners. I understand that:

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Plagiarism is the presentation of the work, idea or creation of another person as though it is my/our own. It is a form of cheating and is a very serious academic offence that may lead to exclusion from the college. Plagiarised material can be drawn from, and presented in, wri tt en, graphic and visual form, including electronic data and oral presentations. Plagiarism occurs when the origin of the material used is not appropriately ci ted. Plagiarism includes the act of assisting or allowing another person to plagiarise or to copy my/our work .

Student Signature I declare that I have read and understood the above declaration. Student ID: Date:15/03/2020

APEX4712

Student Name: HITESH

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Student Instructions: 

All questions must be answered correctly to be completed satisfactorily.

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All knowledge assessments are untimed and are conducted as open book (this means student can refer to textbooks or any resources).

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Student may handwrite/use computers to answer the questions.

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This assessment task may be completed in a classroom, at home, learning management system (i.e. Moodle), or independent learning environment.

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You must complete all questions unassisted by the assessor or other personnel but may refer to reference material as needed.

Submission details 

The Assessment Task is due on the date specified by your trainer. Any variations to this arrangement must be approved in writing by your trainer.

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Fill out the Assessment Submission form to the documents you are submitting to be marked.

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Please answer each question on a separate page provided and clearly indicate the question number at the top of the page.

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The Trainer/Assessor may further prompt and question in order to receive answers of appropriate quality or if further clarification is required and to validate authenticity of your submitted work.

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Question 1 - Answer

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? Significance of Cleaning Neatness is a generally fundamental and precise quality. It is should be trailed by every person to be healthy and agreeable all through the life. Individuals with dirtied propensities continuously develop to be dismal and experience numerous irresistible infections. Segments of the cleaning procedure • • • •

Rinsing Rinsing with consumption assurance Rinsing with deionized water Drying

Purposes behind Cleaning Cleaning is fundamental to bringing down pressure, decreasing hypersensitivity, improving wellbeing and diminishing the unfurl of germs. Reasons for Sanitizing Sanitizers are substances equipped for decimating microorganisms, which incorporates those microscopic organisms that thought process food contamination and different ailments. Purifying diminishes the quantity of pathogens on that simple floor to secured levels. 2. Use the template “Cleaning Schedule Equipment” on next page for this task. Select 6 portions of tools from the listing below and entire in the template for each piece of equipment: a) Item b) Person responsible (e.g. your name) c) The frequency when this equipment should be cleaned d) When have to the gear be cleaned (for instance after each use, at the cease of the night-time shift etc.) e) Instructions for how to clean and the cleaning tools to be used f) The chemicals to be used which includes sanitizers or disinfectants and points of care g) The security tools (Personal protective gear and signage) to be used and factors of care

Equipment (select 7): • cooking equipment • dishwashers • garbage boxes • scales • temperature probes • food processors Page 3 of 19

• • •

Item

blenders and attachments mincers

slicing machines

Staf

M T W

Th F

S

S

When

Instructions including cleaning equipment to be used

Chemical s to be Used Points of care

Remove meals scraps Place in Dishwasher Allow to air dry Move to rack and keep upright

Mild detergent 1:150

Safety Equipment Required Points of care

Cutting Boards

As required

Foods safe disinfectant spray

Gloves and apron for handwashin g procedure

If handwashing ng is used: Wash in hot soapy water, rinse and spray with a food grade disinfectant Nav

X

X X

X

X X

X

Slicing Machine Amrit

x x x

x x x

x

x

x x

x

x

Must be cleaned Sanitizer with water. to deep cleaning of machine after using it.

As required

Remove the food processor bowl from the motor base, and separate all the components like bowl, lid, , pushers and blades.

x

Food processors

Loish

As required

x

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Gloves, apron and safety shoes.

Submerge Gloves all and safety componen Shoes. ts into a sink full of warm, soapy water and wash with a smooth material or soft scrub brush.

Signed

Blenders and attachments

Remove the remaining food or waste on blenders and attachments.

After in a week

Remove the bin liner manually then put a new bin liner to bin.

Gloves while cleaning bin.

As required

Must smooth the trays of dishwasher if meals is caught inside dishwasher then put off it.

Gloves, apron and safety shoes.

As required

Remove the remaining food on cooking equipment.

x

x Rohan

x

x

x

x

x

Garbage bins

x

x puneet

x

x

x x

x

Dishwashers

x

puri x

x

x x

x

x

Cooking equipment daljeet

x

x

Cleaned Gloves for water and hands detergent. safety.

As required

x x

x

x

x

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Clean it with detergent and hot water

Gloves, apron and safety shoes.

3.

Use the template “Cleaning Schedule Kitchen area” beneath for this task. For each item/area listed below, complete in the template for each: a) Item or area b) Person responsible (e.g. your name) c) The frequency when these tools need to be cleaned d) When should the tools be cleaned (for example after every use, at the cease of the night shift etc.) e) Instructions how to clean and the cleaning equipment to be used f) The chemical substances to be used inclusive of sanitizers or disinfectants and points of care g) The protection equipment (Personal protective gear and signage) to be used and factors of care Kitchen: • • • • • • •

Item

kitchen flooring cabinets and walls service-ware normally encountered in a commercial kitchen slicing boards knife cooking utensils container

Staf

M T W

Th F

S

S

Service pass

When

Post service

Jack

X

X X

X

X

Once a week x x

x x

Chemical s to be Used Points of care

Safety Equipment Signed Required Points of care

Remove felt and cloth Replace cloth as required Wash surface region with hot soapy water Rinse and sanitize Allow to dry Replace felt and desk fabric

Detergent 1:150 Sanitizer spray

Apron Glove s Slip

Clean all the area consisting of corners of the floors. Clean the flooring with warm water and a mop. Using

Cleaned Gloves and water safety and shoes. detergent

resi stant shoes Signage: Caution-wet floor

X X

kitchen floors RAJ

Instructions including cleaning equipment to be used

x x

x

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Shelves nora and walls

4.

x

x

x

x

the smooth cloth, scrub the ground gently. As Get an easy Required wash fabric or sponge and fill a sink or bucket x x x with hot, soapy water.

Gloves, Detergent apron and Sanitizer safety spray shoes.

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

Areas to inspect

Dishwashers

Cleaning cloths

Mops

Floor scrubbers and polishers

Brooms and dustpans

A precise dishwasher makes Clean the interior, spray arms, all those pots, pans, dishes, filters, trays consisting of glasses, silverware and electrical fault. serving ware smooth and puts them away so they are prepared for use each time they are needed. Use a dry or damp microfiber Using warmth whenever and fabric for a lot of wherever feasible due to the fact different cleaning tasks, like dusting heat is the quantity one killer of surfaces, cleansing windows and germs and bacteria. mirrors, and shining stainless steel. It is used to soak up liquid, for cleaning flooring and other surfaces, to mop up dust, or for different cleaning purposes. It is to clean larger flooring areas by means of injecting water with cleaning solution, scrubbing, and lifting the residuals off the floor. Dustpan is used to choose up the overall dirt and filth subsequent to sweeping. Brooms are regularly used in combination with a Dustpans.

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We can use it if it is not broken or useless. Need to check battery, brushers, wire, joints and Bristles.

Check the circumstance of brooms and dustpans that those are broken or not?

Vacuum cleaner

It is typically electrically driven. It sucks up dirt/particles and dirt from floors, upholstery, draperies and different surfaces.

5.

Open the flooring head. Remove debris. Check that the roll is spinning properly. Check the vacuum belt.

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”? Answer – • Substance that is mildly anxious to the skin • (Single exposure) - Substance that is unsafe to human goal organs or systems • (Repeated exposure) - Substance that is harmful to human goal organs or systems • Substance that is corrosive to ocular tissue B. What ought to be considered for “Exposure Control/Personal Protection” for customer use? • First Aid Measures: Answer- For advice, contact the National Poisons Centre or a medical doctor immediately. • What need to be accomplished if the product comes in contact with skin? Answer- Remove all contaminated garb immediately. Wash affected location absolutely with cleaning soap and water. Wash contaminated garb earlier than reuse or discard. Seek scientific attention. C.

What be achieved if the product comes in contact with eyes? Answer- If in eyes, maintain eyelids aside and flush the eyes continually with running water. Remove contact lenses. Continue flushing until recommended to end via the Poisons Information Centre or a doctor, or for at least 15 minutes. Seek instantaneous scientific attention. D.

Handling and Storage:

•

What are the prerequisites for protected storage of the product?

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Answer- Observe exact work practices and avoid pores and skin contact. Wash hands and exposed skin before meals and after use. Do now not devour or drink whilst using. Launder shielding clothing one after the other from different clothing, and earlier than every reuse.

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

Dishwashing liquid Floor cleaners

Bleac h

Dilution per litre

Water quantity

1:25 0

50.000 liters

1:75

9.000 liters

1:50

5 liters

Amount of required

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chemical

Application examples

0.200 liters

Utensils, equipment

0.120 liters

Floors, bar mats

0.100 liters

Cleaning mops after use, around garbage areas, garbage bins.

7.

What are the 5 risk controls for manual handling tasks suggested by Safe Work Australia? What do these suggest to reduce injuries as a result from lifting?

A Manual taking care of is the place you need to lift, lower, push, pull, convey, keep something. We can restrict the mishaps from lifting by means of following advances: 1)

Identify perilous manual assignments

2)

Assess the hazard

3)

Implement controls

4)

Monitor and Review

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

1) 2) 3) 4)

Turn off the tap whilst brushing your tooth and hands. Take shorter showers. Install water-saving bathe heads or waft restrictors. Check for leaks in plumbing and toilets and restore them.

Energy Conservation

1) 2) 3) 4)

Reduce water heating expenses. Turn off the fan when you go away a room. Use smart electricity strips. Replace your light bulbs.

Waste Management & Recycling

1) 2) 3) 4)

Put recycling boxes where they can humans can see it. Donate your ancient garments and shoes. Compost food scraps. Garden waste belongs in your green waste bin.

Hazardous Substances

1) Use eco-friendly cleaners. 2) Return to manufacturer. 3) Do not dispose in drains of chemical residual. 4) Dispose of specialized cleaners in the right manner, e.g. silver polish. 1) Use the right storage container. 2) Don't combine fluids. 3) Remember the oil filter. 4) Collect in containers and recycle.

Cooking fats and oils

Impacts of wastes on the environment

1) Air contamination. 2) Bad impact on human health, animals and marine life. Page 10 of 19

3) Water contamination. 4) Soil contamination.

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

Eliminating breeding spaces

Because of mist and residue, chemical can pose a risk to safe food and production.

It has to be registered when evidence of pest contamination is found. Your supervisor may additionally choose to investigate the area, look at other areas for infestation and coordinate a qualified pest manipulate employer for proper manage and eradication.

Eliminating food sources

Never use sprays or chemical where fumes or spray mist can come into contract with areas of preparation, tools, gear or foodstuffs.

Pest control is generally managed as a combination of expert and in residence cleaning and prevention measures.

Checking fly screens Eliminating gaps and cracks

10.

Repair or replace damaged fly screens Ensure that any chemicals or development materials used do now not contaminate areas of food storage or production.

Your chef has asked you to ensure that there are sufficient plates and cocktail glasses for seafood cocktails available at any time during service. What do you need to check to ensure there are no problems during service for the following aspects: Temperature

Washing of glassware

Damage

Make positive that there are sufficient warm and cold plates handy as needed. Some plates can also need to be in a cool room for salads.

For cocktails of seafood to avoid fats stains glassware have to no longer be washed in a glass washer. In a commercial dishwasher, easy by using hand and polish or wash.

Find out for chips and crack. Remove from operation damaged crockery and restore as rapidly as possible.

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Reporting Find out for chips and crack. Remove from operation broken crockery and repair as swiftly as possible.

11. Service has finished. Your ch...