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.
Acceptable Answer

1. Stove
2. Oven
3. Utensils
4. Containers
5. Pots, pans, and dishes

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? Acceptable Answer

How much bleach?

Using household bleach (4% Using commercial bleach (10%

chlorine) chlorine)

Concentration required 25 ppm 50 ppm 100 ppm 25 ppm 50 ppm 100 ppm
(ppm)

Minimum water 49˚C 38˚C 13˚C 49˚C 38˚C 13˚C

temperature

How much 5 litres 3.12 ml 6.25 ml 12.5 ml 1.25 ml 2.5 ml 5 ml

water?
10 6.25 ml 12.5 ml 25 ml 2.5 ml 5 ml 10 ml
litres

50 31.25 ml 62.5 ml 125 ml 12.5 ml 25 ml 50 ml

litres

2.5ml of bleach and water temperature should be minimum 38 degrees Celsius.

3 Explain what sanitisation means and why it is important. Acceptable Answer

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Sanitisation is the removal of unseen dirt or microorganisms. It is important to prevent cross
contamination on kitchen equipment.

Activity 2

Using the table provided, describe the correct storage procedure/ area for each piece of equipment
or utensil. Acceptable Answer

Equipment/ utensils Storage

Cutlery Cutlery drawer

Stainless steel pot Clean shelf and easy to reach

Large stock pot Bottom shelf

Frying pans Middle shelf

Knives Chopping block

Food processors Depending on where the usual equipment is found

Crockery Clean shelves

Grill plates On the grill

Activity 3

1 How should you load a dishwasher? Acceptable Answer

- Insert plates into the slots at the bottom section of the dishwasher.
- Place cups, glasses, and bowls at an angle so that they get water from below.
- Provide spaces for each of the loaded items
- Place pots and pans at the bottom of the dishwasher facing down.
- Load cutlery on a cutlery rack
- Do not overload

2 What items should not be washed in the dishwasher? Acceptable Answer

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 - Wooden utensils
- Items not marked as dishwasher safe
- Plastic or wooden chopping boards
- Old knives
- Hand-made items

Activity 4

1 How can you sanitise dishes that are not appropriate for a dishwasher? Acceptable Answer

If it can be hand washed, use dishwashing soap and sanitiser to clean dishes. Chlorine can also be
used to sanitise non dishwasher kitchenware.; use at least 100parts per million for at least 60
seconds at 43 degrees Celsius.

2 Using the table, describe and list the cleaning and sanitising agents you would use for each of the
following products. Acceptable Answer

Equipment/
Cleaning and sanitising agents
utensils

Cutlery Wash in hot water and detergent. Sanitise in water above 71 degrees Celsius

Stainless steel pot Wash in hot water and detergent. Sanitise in water above 71 degrees Celsius,
Sanitisers

Food processors Food grade Wash in hot water and detergent. Sanitise in water above 71
degrees Celsius, cloth

Oven Use an oven cleaner

Crockery Wash in hot water and detergent. Sanitise in water above 71 degrees Celsius

Grill plates Wash in hot water and detergent. Sanitise in water above 71 degrees Celsius

Floors Hospital grade detergent

Walls Hospital grade detergent

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Activity 5

Why should you dispose of cracked or chipped dishes? Acceptable Answer

Cracked or chipped kitchenware can result to cross contamination. Bacteria builds up in small spaces
and cracks that’s why we need to dispose it.

Activity 6

1 Use the table to create a cleaning procedure for chopping boards. Acceptable Answer

Job Number: 1 How to clean:

Process: Wipe and scrape off debris from chopping board

Wash and scrub in sink with detergent

Sanitise in dishwasher

Air dry

How often: Always wash before and after use

Products used: Detergents, sponge, hot water

Who will clean? Kitchenhand

Notes: If the chopping board do not fit in the dishwasher, use a sanitiser spray

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

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 Wednesday na ✓ ✓

Thursday na ✓ ✓

Friday na ✓ na

Saturday ✓ na na

Sunday ✓ na ✓

Premises name: Joe’s Restaurant Week commencing: 3/12/20XX

Equipment or Initial when job is completed in accordance with corresponding Required

item cleaning procedure sheet Frequency

Mon Tues Wed Thurs Fri Sat Sun

Utensils DJ DJ AP AP AP DJ DJ Daily

Chopping DJ DJ AP AP AP DJ DJ Daily
boards

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

Acceptable Answer

Activity 7

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1 How can you keep areas clean from animal and pest waste? Acceptable Answer

Maintain the cleanliness of the surroundings, make sure there are no leftover wastes in the area.
Leftover wastes attract animals and pests. If the area is always clean and no leftovers, pests like rats
and cockroaches will not be attracted to the area. Also, use fly screens to prevent flies from entering
the kitchen. Clean the bins regularly as well.

2 Outline the vermin control procedures that should be followed and explain why an intensive
vermin control program is necessary. Acceptable Answer

There should be no vermin in the premises. Vermin can carry diseases and spoil the food. A vermin
control program must be applied to prevent vermin from entering the kitchen. Regular cleaning can
help prevent vermin. Propper disposal of waste will not attract rodents, cockroaches and flies. Fly
zappers can be used to zap flies and insects. Hire pest control to regularly check the premises for
signs of vermin infestation.

Activity 8

Explain what you should do if there is an accident involving chemicals used for cleaning equipment.
Acceptable Answer

If there are accidents involving chemicals used for cleaning equipment, call emergency hotline, call
the first aid officer. Follow instructions on SDS provided.

Activity 9

1 If you noticed an unusual stain on a tablecloth, what would you do? Acceptable Answer

If there is an unusual stain on a tablecloth, use a stain remover or instruct the laundry person about
the stain to remove it.

2 How should linen be sorted ready for laundering? Acceptable Answer

Type, fabric type, size, shape, material type, usage, and colour

3 Why is there a move back to using cloth rather than paper napkins and placemats? Acceptable
Answer

Using cloths can help save environment and lessen the cutting of trees.

Activity 10

Why is it necessary to promptly dispose of kitchen waste? Acceptable Answer

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In order to keep the workplace clean and hygienic, it is important to ensure food waste is disposed
of promptly and safely. Food waste can lead to physical and bacterial contamination and can attract
pests and rodents if it is not disposed properly.

Activity 11

Explain general safety requirements in relation to handling and storing chemicals. Acceptable
Answer

- 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.
- Controlling ignition sources and accumulation of flammable and combustible substances.
- Providing fire protection equipment, firefighting equipment and emergency and safety
equipment.
- Providing a copy of your emergency plan to the primary local emergency services
organisation if the quantity of a class of hazardous chemical at your workplace exceeds its
manifest quantity.
- Ensuring the stability and support of containers for bulk hazardous chemicals, including
pipework and attachments.
- Ensuring hazardous chemical storage and handling systems are decommissioned correctly.
- Notifying the regulator as soon as practicable of abandoned tanks in certain circumstances.

Activity 12

Complete the table by listing the specific items of protective clothing you should use when
completing each cleaning task. Acceptable Answer

Cleaning task Protective equipment

Cleaning a kitchen bench Gloves, apron

Mopping a kitchen floor Apron, safety shoes

Diluting a sanitiser for use Gloves, apron, gloves

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 Cleaning an oven with caustic soda Gloves, goggles, apron. Mask

Polishing brassware, silver cutlery Gloves, apron

Activity 13

Use the table to develop a checklist of items for an establishment to use to ensure that they use
energy, water and other resources efficiently and which reduces environmental impacts. An example
has been provided.

Energy use Opportunity for reducing costs Yes No

Lighting Is lighting switched off when not required? Y

Is the energy efficient lighting used? Y

Cooking Is the stove turned off properly or disconnected from the gas source? Y

Is the dishwasher running on full load? Y

Is the oven door working properly? Y

Refrigeration Are the doors of the cool rooms and freezers always shut closed? Y

Are the door seals in good condition? Y

Water use Opportunity for reducing costs Yes No

Cooking Are there any leakage of water taps in the kitchen? Y

Are the dishwashers and used when it is full? Y

Are food scraps scraped from cutlery before washing? Y

Waste issues Opportunity for reducing costs Yes No

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Recycling Are there any leakage of water in the kitchen?

Does dry, solid, and nontoxic wastes go in the bin? Y

Waste reduction Do we buy bulk to avoid excess packaging? Y

Do we choose recyclable packaging if possible? Y

Do we avoid environmental harmful materials? Y

Activity 14

1 How would you sort and dispose of waste in the kitchen? Acceptable Answer

 Remove food scraps from the kitchen daily or more if required

 Sort the waste into recyclables, biodegradables, and non-biodegradable
 Do not allow the waste to contaminate food premises
 Arrange a regular garbage collection
 Safely handle the disposal of chemicals by putting it in a separate container to prevent
contamination.

2 What procedures are used to dispose of the various chemicals used in a kitchen? Acceptable
Answer

When disposing of chemicals and containers:

 check the label for advice on disposal of chemicals or containers

 triple rinse empty containers to remove all traces of the chemical
 uncap, puncture and crush all rinsed containers—do not burn them
 ask for authorized organization to collect the chemicals

Summative assessment 1

Question 1

Describe five ways that cross-contamination from rubbish can be avoided. Acceptable Answer

1. Observe personal hygiene in handling waste

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 2. Always wash hands before and after handling waste
3. Use separate bins/containers for different kinds of rubbish
4. Always clean and sanitize the area
5. Rubbish must not get in contact with clean equipment

Question 2

List 10 types of cleaning and sanitising products and chemicals for kitchens and cooking equipment.
Acceptable Answer

1. Soap
2. Bleach
3. Hot water
4. Chlorine
5. Steam
6. Alcohol
7. Dishwashing liquid
8. Food grade sanitiser
9. Hydrogen peroxide
10. Dry heat

Question 3

Describe the use of three different types of cleaning and sanitising products and chemicals for
kitchens and equipment. Acceptable Answer

Dishwashing liquid – use in cleaning to eliminate most of the dirt in plates, bowls, pots, etc.

Water – can be used as sanitizer by putting utensils in hot water to kill bacteria

Alcohol – can be used to kill bacteria and prevent contamination

Question 4

Consider the safety data sheet depicted and answer the question that follows.

Product Name: Washwell Heavy duty detergent

SDS issue date 1 February 2005

Product ID 1234

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Company name Kleenwell Pty. Ltd.

Chemical Drive

Keysborough VIC 3122

Phone: 03 9768 1234

Ingredient Sodium hydroxide (caustic soda)

Health hazards data

Effects of exposure Skin: concentrated solutions can be destructive to tissues producing

burns.

Ingestion: can cause severe injury.

Signs and symptoms of overexposure

Medical—aggravated by Burns: skin, lungs, respiratory system disorders.

exposure

First aid Wash affected areas of skin with copious amounts of water. Obtain
medical attention in all cases.

Handling and disposal

Waste disposal methods Dilute with copious amounts of water and dispose of according to
federal, state and local Regulations.

Handling and storage Store in a dry area: keep container closed when not in use.
precautions

Fire and explosion hazard information

Firefighting procedures None required.

Unusual fire/explosion Neutralisation with acids produces heat sometimes violently.

hazard

Control measures

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 Respiratory protection None required.

Ventilation Local exhaust enough.

Protective gloves Use recommended.

Eye protection Use recommended.

Work hygienic practices Remove clothing rinse thoroughly with water.

Physical/chemical properties

Appearance and odour Purple liquid with natural odour.

Reactivity data

Materials to avoid Strong acids.

What PPE should you use, and how should the product be stored? Acceptable Answer

Gloves and goggles should be used when handling chemicals. It should be stored in a dry and closed
area.

Question 5

Organisations use safe work practices to ensure the health and safety of workers using essential
functions and features of equipment used to clean kitchen premises and equipment. List at least
three safe work practices or procedures you should be familiar with if you are required to clean
kitchen premises or equipment. Acceptable Answer

1. Wearing PPE
2. Cleaning the kitchen regularly
3. Maintaining the equipment used inside the kitchen

Question 6

What is an SDS? What information does it contain? Acceptable Answer

SDS means “Safety Data Sheet”. This information contains the information on the hazards of the
chemicals and how to handle it safely, including storage and disposal.

Question 7

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Explain why kitchen surfaces, utensils and floors must be regularly sanitised and the processes
involved. Acceptable Answer

Cleaning and sanitising kitchen surfaces, utensils and floors regularly can make the kitchen organized
and easy to use. It can also prevent pests and rodents from inhabiting the kitchen. Processes include;
steaming, sanitising in hot or boiling water to kill bacteria and use UV light.

Question 8 Acceptable Answer

What is the following PPE used for?

PPE Use

Face masks Face masks are used to prevent the user from inhaling excess amount toxic gasses

Gloves Gloves are used to protect the hands when handling chemicals or hot foods that can
harm the skin.

Goggles Goggles are used to protect the eyes from potential harm.

Rubber Rubber aprons are used when handling chemicals to protect the user because it is
aprons more effective than an ordinary apron.

Question 9

Outline the correct manual handling techniques for lifting heavy equipment and chemicals.
Acceptable Answer

1. Size up the load and recognise limitations

2. Ensure there are no obstacles in the area
3. Position feet correctly
4. Get as close to load as possible
5. Maintain normal curves in the spine

Question 10

Why are biodegradable detergents a preferred choice? Acceptable Answer

Biodegradable detergents are effective, low cost, nontoxic and safe for the environment.

Question 11

How should waste from kitchen premises be disposed of? Acceptable Answer

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  written cleaning protocols should be prepared, including methods and frequency of
cleaning; protocols should include policies for the supply of all cleaning and disinfectant
products
 standard precautions such as wearing PPE should be implemented when cleaning surfaces
and facilities
 cleaning methods should avoid generation of aerosols
 all cleaning items should be changed after each use and cleaned and dried before being used
again. They should also be changed immediately following the cleaning of blood or body
fluid/substance spills. Single-use cleaning items are preferred, where possible, such as lint-
free cleaning cloths
 sprays should not be used, because they can become contaminated and are difficult to
clean. Sprays are not effective, as they do not touch all parts of the surface to be cleaned
 detergents should not be mixed with other chemicals
 all cleaning solutions should be prepared fresh before use.

Question 12

What information should an organisation provide so workers can clean kitchen premises and
equipment to meet requirements? Acceptable Answer

There must be a cleaning and maintenance manual to make sure the kitchen premises and
equipment are clean and will meet the requirement. A cleaning schedule can be made to assign a
person in charge of a specific task.

Summative assessment 2

Project 1

Part 1

Design a 3–5 page cleaning and maintenance manual for a kitchen. This will include procedures and
a cleaning schedule for a kitchen with the following equipment and areas to be cleaned:

oven and stovetop

salamander/ grill

deep-fryer

cool room

chest freezer

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exhaust fan/ range hood

benches

floors

utensils

rubbish bins

If you currently work in a commercial kitchen or have access to one, your cleaning and maintenance
manual can be specific to that kitchen and its equipment, surfaces and areas. Acceptable Answer

Equipment Procedure Frequency

Oven and stovetops 1. Make sure the equipment is not hot to avoid Daily
injuries.
2. Remove oven strainers and racks and wash
separately.
3. Put back strainers after drying

Salamander/ Grill 1. Clean and remove food debris from rack Daily
2. Put warm water on the grill and brush to
further remove grease build up and hard
food debris
3. Repeat if necessary
4. Wash and wipe dry
5. Put back on the grill after cleaning
6. Use food grade polish

Deep fryer 1. Remove any floating food particles Daily

2. Drain the oil from the fryer
3. Filter drain to prevent clogging
4. Brush and scrub tubes
5. Wash away remaining particles and wipe
with cloth and brush

Cool room 1. Check for food with moulds and remove Once a week (Sunday)
immediately.
2. Wipe down surface of shelves, walls and
ceilings with damp cloth and appropriate
cleaning agent.
3. Use vacuum for food particles on the floor

Chest freezer 1. Remove stocks from freezer Once a week (Sunday)

2. Turn off the freezer
3. Allow to become on room temperature

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 4. Start the standard cleaning procedure with
water and detergent

Benches 1. Make sure there are no food particles left Daily

2. Spray with appropriate cleaning agent
3. Wipe with cloth
4. Let it dry

Floors 1. Sweep the floor to remove food particles Daily

and dusts.
2. Use a vacuum cleaner if necessary
3. Mop with water and cleaning agent
4. Use dry mop to dry floor faster

Utensils 1. Remove detachable parts such as blade from Daily

food processors or blenders
2. Wash pots, dishes, and cutlery with soapy
water and use a sponge if necessary
3. Immerse in sanitiser to kill bacteria (chlorine
or hot water)
4. Air dry dishes in drying rack

Rubbish bins 1. After emptying, wash bins with water and After emptying the bins
soap
2. Disinfect with antibacterial solution
3. Use a deodoriser to remove bad odour

Part 2

Make a list of 10 waste products that could be produced in a kitchen. For each item on the list
describe the sorting and disposal methods that could be used. Do the same for the chemical
products and waste. Conduct some research—into local government and environmental regulations
applicable to your location. Briefly outline what these regulations are. Acceptable Answer

1. Food wastes – dispose by putting in the biodegradable bin.

2. Glass bottles. Unlike plastic bottles that don’t get recycled to create other plastic bottles,
glass bottles can be recycled back into glass bottles.
3. Used water - Water used in boiling that has not been contaminated can be used to water
plants.
4. Aluminium cans – Aluminium cans from beverages can be put into the recycling bin.

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 5. Paper and cardboard – can be recycled and put to other use
6. Spoilt food – must be disposed immediately in the rubbish bin
7. Insect sprays – must be disposed properly and not mixed with other wastes
8. Food scraps – must be disposed properly in the biodegradable bin
9. Empty aerosol cans – must be disposed separately and not mixed with other wastes
10. Kitchen cleaners – if nontoxic, it can be put into a recyclable bin or if it is toxic it must be
disposed separately from other wastes.

Observation

The tasks listed in the observation report will provide performance evidence.

Observations should occur over a period of time.

Performance can be observed in an actual workplace, in a simulated workplace or as a result of role

plays.

 to fit the industry/ organisation/ environment in which assessment will be conducted

 in line, where necessary, with reasonable adjustment practices
 to ensure that suitable performance benchmarks are applied and explained

If performance of particular tasks cannot be observed participants might be asked to explain a

procedure or enter into a discussion with the assessor.

In some instances, tasks might relate to the production of work products (portfolios/ documents /
outcomes). Although it might not be possible for the assessor to observe the total process, the end
product of work can provide evidence of performance.

If assessors are not able to directly observe performance due to the complexity of the tasks or to the
need for tasks to be repeated or observed over time, evidence collected by a third party might
supplement the assessment.

Element

Clean and sanitise kitchen equipment

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If a specific volume or frequency is not
Context and date of observation/ Satisfactory
stated, then evidence must be provided at
Comments (Please tick)
least once

Select and prepare the appropriate 24/06/2019 Done

cleaning agents and chemicals and clean
each of the following large and small
equipment items on at least six
occasions according to cleaning schedules:
cooking equipment:
When cleaning cooking equipment, we can
use detergents, sanitisers, and sterilisers.
Before cleaning kitchen equipment make
sure to dismantle the washable parts and
wipe clean the non-washable parts.

large and small pots

fry pans

deep-fryers

baking trays

dishwashers

garbage bins

glass washers

measures:

scales

temperature probes

mechanical food preparation equipment:

commercial mixers: food processors,

blenders and attachments

mincers

slicing machines

ovens

Perform the above cleaning work

demonstrating use of:

different types of cleaning agents and

chemicals

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cleaning, sanitising and disinfecting
methods

correct and environmentally sound disposal

methods

efficient use of energy, water and other

resources

storing cleaned equipment

using appropriate PPE

The assessor might ask questions about

cleaning and sanitising kitchen equipment.

Element

Clean service-ware and utensils

If a specific volume or frequency is not

Context and date of observation/ Satisfactory
stated, then evidence must be provided at
Comments (Please tick)
least once

Clean and replenish the following 24/06/2019 Done

commercial service-ware and utensils on at
When cleaning kitchen utensils, use
least six occasions:
detergent, sanitizers, and chemicals if
cutting boards necessary. Wash pots, pans, and dishes
with detergent or load it in the dishwasher
containers (make sure the dishwasher is fully loaded
cooking utensils before starting it). Be mindful if the utensil
is dishwasher safe or not.
crockery and dishes

cutlery

glassware

graters and peelers

knives

Cleaning and replenishing include:

sorting service ware and utensils:

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loading items that can be machine washed
in the dishwasher

hand washing items not suitable for the

dishwasher

disposing of unserviceable service ware

ensuring adequate service-ware during the

service period

Complete above cleaning tasks:

within commercial time constraints

selecting and using correct personal

protective equipment

Element

Clean and sanitise kitchen premises

If a specific volume or frequency is not

Context and date of observation/ Satisfactory
stated, then evidence must be provided at
Comments (Please tick)
least once

Follow cleaning schedules to clean food 24/06/2019 Done

preparation and food storage areas in a
commercial kitchen on at least six different
occasions:
clean and sanitise kitchen surfaces and
food preparation and storage areas
Make sure to always check for signs of
pests and vermin. Always follow the
assigned task from the cleaning schedule.
Clean the storage areas and check for spoilt
or contaminated food.

clean areas of any animal and pest waste

and report incidents of infestation

sort and promptly dispose of kitchen waste

to avoid cross-contamination

The assessor might ask questions about

cleaning and sanitising kitchen premises
during the assessment.

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Follow organisational procedures to sort Sort out linen according to its shape, size, Done
soiled linen and prepare for collection on at colour, and use. If there are unnecessary
least six occasions. stains on linen make sure to remove the
stain immediately.
Linen includes:

cleaning cloths

clothing

napkins

serving cloths

tablecloths

tea towels

The assessor might ask questions about

cleaning and sanitising kitchen premises
during the assessment.

Follow safety procedures in the event of a

chemical accident.

Parts of this that cannot be observed can

be assessed using simulations and role
plays.

Element

Work safely and reduce negative environmental impacts

If a specific volume or frequency is not

Context and date of observation/ Satisfactory
stated, then evidence must be provided at
Comments (Please tick)
least once

Throughout the assessment process 24/06/2019 Done

demonstrate the ability to work safely and
reduce negative environmental impacts:
follow safety procedures and
manufacturer’s instructions when using
cleaning agents, chemicals, and equipment
When cleaning kitchen premises always
wear the appropriate PPE. E.g.; wear gloves
and goggles when handling chemicals that
might cause injury, or wear safety shoes
when mopping the floor to avoid slipping.

use the appropriate PPE

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use energy, water, and other sources
efficiently

The assessor might ask questions about

work safety or sustainability during the
assessment.

Sort kitchen waste and recyclables and
dispose of using the designated
receptacles.
Make sure to separate wastes inside the Done
kitchen. Do not mix the biodegrade, non-
biodegradable and recyclable. Always make
sure the bins are clean after emptying or
waste collection.

Dispose of hazardous materials according Done

Dispose chemicals on a special bin to avoid
to procedures, legislated requirements,
contamination and call for an authorized
and in a way that minimises environmental
company to collect the chemical wastes.
impact.

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