Student Name		Student ID
Assessor Name		Completion Date
Course Name	Certificate III in Commercial Cookery	Course Code	SIT30816
Unit Name	Clean kitchen premises and equipment	Unit Code	SITHKOP001

FIRST ATTEMPT: q SECOND ATTEMPT: q

Please attach the following student evidence to this form

Result

S = Satisfactory

NS = Not Yet Satisfactory DNS = Did Not Submit

Assessment 1

q Written Assessment

S | NYS | DNS

Assessment 2

q Practical Observation

S | NYS | DNS

Assessment 3

q Written Quiz

S | NYS | DNS

Final Assessment Result for this unit

C = Competent / NYC = Not Yet Competent

C / NYC

Administrative use only

Entered onto Student Management Database

Date

Initials

Assessment Submission details:

Please include following details on the top of your assessment:
- Your Name
- Your Student Id
- Your Trainer’s name
- Title of your Assessment
- Assessment Due Date
- Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

This assessment can be handwritten or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

Body text

Page setup

· Font: Times New Roman

· Font size: 12 point

· Line spacing: Double

· Text style: Normal

· Top: 2.54 cm

· Bottom: 2.54 cm

· Left: 3.17 cm

· Right: 3.17 cm

· Header: 1.25 cm

· Footer: 1.25 cm

If handwritten assessments are submitted, hand writing needs to be clear and
Do not forget to attach the Cover Sheet at the front of the assessment.
Make sure you have signed the Cover sheet to declare this is your own
You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

Correctly address all of the assessment requirements as described in this task
Correctly address all of the submission instructions
Successfully complete the Assessment Questions
Submit assessment on or before the due date with an assessment cover sheet

Performance objective:

You need answer all the questions using information given to you from class and from your course material.

Assessment description:

You must provide a response to all questions in assessment Questions section.

Assessment Questions:

Checkpoint 1

Question 1: Drag the correct application to the relevant component of the cleaning process?

1. Cleaning – It is the type of process that kitchen employees use to remove and clean the dirt and germs from the kitchen area and equipment that use to prepare the dish.

2. Disinfecting – Reduce and remove the microorganism that presents on the surface of the kitchen with the help of cleaning chemicals (Omarov, et al., 2017).

Question 2: Describe the properties and application of the following cleaning products?

1. Water – In the kitchen area, water is used to wash the fruits and vegetables, kitchen surface, and kitchen equipment.

2. Detergent – In the kitchen area, detergent is used to remove dirt and germs from the kitchen equipment and utensils.

3. Abrasives – It is a type of equipment that is used to rub the surface of the kitchen to remove dirt and germs.

4. Degreasers – A liquid detergent that use to remove the oil from the kitchen equipment.

5. Acid cleaners – It is a type of cleaning agent that use to clean the tiles and washrooms.

Question 3: List and describe 3 common sanitation methods?

1. Chemical method – Use detergent or any chemical agent to remove the dust and germs from the equipment and surface.

2. Heat – Heat is the best method which use to kill pathogenic bacteria (Omarov, et al., 2017).

3. Radiation – UV rays are also the best method used to kill microorganisms and germs.

Question 4: Provide 3 requirements for the safe storage of chemicals?

1. Always store the chemical substances away from the food storage area.

2. Always store the chemical substances according to the manufacturer’s guidelines.

3. All the chemicals must be labelled.

Question 5: What are the essential details which must be listed in a Safety Data Sheet (SDS)?

1. The name of chemical substances is labelled or written on the packaging.

2. Information related to chemical substances.

3. Precaution and procedures related to handling the chemical substances.

4. Information related to first aid (De Vries, 2021).

Question 6: What will you do in the event of an accident involving chemicals? How could you obtain appropriate

information for first aid procedures?

1. In case of irritation in the skin and eyes, wash the eyes and skin from the cold water.

2. If a person faces a problem with breathing, then he must go outside and intake the fresh air.

3. If any hazard occurs in the workplace related to chemical substances, then stakeholders must read the Australian chemical handling policy to remove the hazards.

Checkpoint 2

Question 7: Provide a description for use for each of the following types of cleaning equipment?

1. Dishwasher – use to clean and wash the crockery and glassware.

2. Cleaning cloths – use to clean the water from the equipment and dust from the surface.

3. Scourers – Use to clean the cookware.

4. Brooms and dustpans – Use to collect the dirt and hard substances that are present on the floor.

5. Mops and hoses – It is the item that use to clean the floor with the help of clean water which contains cleaning chemicals.

6. Floor scrubbers and polishers – use to refresh the surface of the kitchen (De Vries, 2021).

Question 8: Provide 5 examples for kitchen surfaces, food preparation and storage areas which need to be

cleaned and sanitised in a commercial kitchen to ensure food safety?

1. Kitchen surface where the chef prepares the foods.

2. Exhaust fans.

3. Shelves

4. Tiled and painted wall.

5. All the utensils and equipment that use to prepare the food

Question 9: What are the requirements for effective pest control measures including reporting procedures in

food premises?

1. Daily pest inspection is required in the food premises.

2. Do not use chemical substances near the food storage area.

3. Hire the best pest control company to apply pest control measures in the workplace (Wallace, et al., 2018).

Question 10: Describe the requirements for inspecting the following types of cleaning equipment before use?

1. Mops – The top of the mops must be affixed properly before use.

2. Brooms – Always check the bristles of the brooms before use. It must be cleaned.

3. Brushes – Always check the top of the brush before use. It must be an insecure position.

4. Buckets – Always check whether the bucket is clean or not before use.

5. Cleaning cloth – Always wash the cloth after use.

Question 11: Provide 5 suggestions for safe work practices including safe manual handling when cleaning food

premises?

1. Always follow the manufactures specification written on the products.

2. Create the best procedures to handle kitchen waste.

3. Manager must monitor the activities of the employees to identify whether they do their work properly or not.

4. Always wear safety shoes and gloves while cleaning the premises.

5. Always wear the PPE kit while preparing the food.

Question 12: What are the uses of the following types of Personal Protective Equipment (PPE)?

1. Overalls – it is used by the cleaning staff to protect themselves from chemical substances.

2. Jackets – Used by the kitchen staff to protect the hand and skin from uncertain hazards.

3. Aprons – Used by the chef while preparing the food for the customers (Wallace, et al., 2018).

4. Googles and masks – goggles and masks are used to protect the eyes and face from chemical substances.

5. Gloves – It is used by the chef to cut the vegetables to prepare the dishes. It is also used by the cleaning staff while handling chemical substances.

6. Waterproof clothing and footwear – To keep dangerous fluid away from the skin.

Checkpoint 3

Question 13: List the typical the steps for a general cleaning procedure of a kitchen?

1. Always clear the kitchen counters.

2. Always used the clean and washed equipment that use to prepare the food.

3. Always clean and clear the oven exteriors and oven.

4. Always clean the dust from the top of the refrigerator (Motarjemi & Lelieveld, 2013).

Question 14: Provide a description for the cleaning methods used for the following surfaces?

1. Glass – use the cleaning detergent and water to clean the glass.

2. Stainless Steel – Use the acidic detergent to clean the stainless steel.

3. Copper – Use a brush, water, and sanitiser to clean the copper equipment.

4. Iron – Use the brush and detergent that remove oil from the iron.

5. Tiles – Use the brush and hot water to clean the tiles.

6. Extraction fans – Use bicarbonate paste and water to clean the extraction fans.

Question 15: Which safety precautions do you need to adhere to when cleaning electrical equipment and areas

which are high up, e.g. ceilings and ceiling lights?

1. Always stay far from the water while working with electricity.

2. Always use the correct equipment instead of using damage.

3. Read the manufacturer’s book before cleaning the electric equipment (Motarjemi & Lelieveld, 2013).

Question 16: Provide the procedural steps used for damp “mopping”?

1. Always remove the water from the mop before use.

2. Put the mop in the bucket of water that contains cleaning agents.

3. Washed the mop with hot water.

4. Then use the mop to clean the floor.

5. After cleaning the area, again put the mop in the cleanser water.

Question 17: Describe the steps used for sweeping floors in order?

1. Use the broom or vacuum cleaner to remove the dust particles.

2. The broom and floor cleaning spray must be used to clean the floor.

3. Migrating the dirt particles into a clean pile.

4. Dirt particles must be collected in the dustpan (Berekaa, 2015).

Checkpoint 4

Question 18: What are the procedures for washing cutlery and crockery, both manually and using a dishwasher?

1. Remove the food garbage that attaches to the plates.

2. Use the hot water to remove the dirt from the cutlery.

3. Wash the cutlery with detergent and water.

4. Dry the cutlery with the help of clean cloths.

Question 19: What is the correct procedure for washing kitchen utensils, pots and pans? How does a correct

procedure affect economical aspects?

1. First clean the food that is present in the pan.

2. After removing the food items, clean the edges and handle of the pan with the broom.

3. Clean the pans with water.

4. After cleaning the pan with water, apply the detergent and cleaning agent to the pans.

5. After applying the detergent, clean the pan with the water.

Question 20: What are the cleaning, sanitation and storage requirements for cutting boards?

1. Always use the dishwasher to clean and wash the cutting board and dry with the help of air.

2. Store the cutting board upstanding part of the rack (Berekaa, 2015).

Question 21: List the procedure for cleaning a deep-fryer in correct order?

1. Always unplugged the deep fryer and allowed it to cool down before cleaning it.

2. Remove the frying basket and put it into the sink.

3. Remove oil with the help of warm water and a clean cloth.

4. Use the detergent to remove the particles from the frying basket.

5. After removing the particles, soak them in warm water.

6. Dry it with the help of air and clean cloths.

7. Always follow the manufacturer’s instructions.

Question 22: What are the general provisions for cleaning and maintaining small and large equipment in a

kitchen?

1. Always use the manufacturer specification to clean the large as well as small equipment.

2. All the parts of small and large equipment that are dismantled must be clean and washed with the help of a chemical agent and warm water.

3. After cleaning the dismantled part of the equipment, it will be dried with the help of clean cloths.

4. All the other surfaces of the equipment must be scrubbed with the help of a brush and detergent.

5. Person can use the clean cloth and air-dried method to dry the large as well as small equipment.

Question 23: What are the daily requirements for removing rubbish and cleaning rubbish bins effectively?

1. Fit the lids of rubbish bins properly.

2. Remove all the garbage from the kitchen to protect the kitchen from uncertain hazards.

3. After emptying the bin, clean it properly with the help of detergent and warm water to remove the germs and bacteria (Neal, et al., 2012).

4. After cleaning the bin, sanitize it with the help of sanitiser and dry it with the help of air-dried method.

Checkpoint 5

Question 24: Describe the provisions for efficient supplies of clean, undamaged crockery during service?

1. The dishwasher must be kept running and fixed.

2. Unload and kept out all the things that are kept in the dishwasher when it becomes spotless.

3. Put all the things in their suitable area. So, it is for the staff member to access things during the period of service.

4. Person must consider one thing things that emerge from the dishwasher are tricky and warm.

5. Dried all the things with the help of clean cloth and air-dried method.

Question 25: Provide 6 examples for measures to reduce or improve water and energy usage in a kitchen?

1. Always switch and plug out the wire of the large equipment after use.

2. Always close the cap after use.

3. Switch off all the lights and fans when closing the restaurant.

4. Check all the taps before closing the restaurant (Neal, et al., 2012).

5. While rubbing detergent on the equipment and utensils that time tap must be closed.

Question 26: List 6 steps an organisation can take to minimise the environmental impacts of a kitchen?

Six steps are given below:

1. Cut the fryer sluggish duration by three to four hours out of every day.

2. Set and check the cycles of defrosting for as much time it is needed – usually around 15 minutes, three-four times every day. Seals must be reviewed constantly.

3. Whenever required, use the sensors of light. Always prefer to use natural light.

4. Purchase entire machines with the rating of energy proficiency.

5. The machines which are not coming in use must be switched off at the end of the day.

6. Make sure that the temperatures of cooling and warming are at recommended settings (Costa, et al., 2018).

Question 27: What are the common storage procedures for the following equipment or utensil?

1. Small utensils – Generally dangled on the particular hangers which are closely present.

2. Pots and pans – Fixed in the manner of up and down on the particular tables

3. Bain-marie dishes and bowls – Placed on tables

4. Cutlery – Kept in specific holders, fixed and also facing a particular direction

Question 28: What are the end-of-service requirements for the following types of cleaning equipment for

storage?

1. Vacuum Cleaner – The bag of dust is accurately emptied, then the filter is accurately cleaned, and then the outer part is accurately wiped.

2. Brooms and Brushes – Firstly, the bristles are appropriately cleaned, air and dirt also are detached, if required wash them and at last dangled them to dry.

3. Wet Mops – Wash with warm water and then dangled for drying, these might also be blanched on any occasion.

4. Dusters and Cloths – Extra dirt is dazed and then placed in the appropriate bag of laundry for the objective to wash it.

5. Polishing Machine – Entire pads are excluded according to the stipulations of the manufacturer and the outer part is wiped and then the pads are dangled for drying.

6. Buckets – These are accurately washed and then dried out and put bottom-up.

Checkpoint 6

Question 29: Describe the correct waste management procedures for the following materials?

1. Recyclable items (commingled) – They must be classified into all the cartons of milk, plastic, metal and glass.

2. Food scraps – They must be composited.

3. General waste – It is normally kept in bags and after that, they kept in the garbage bins for the objective of gathering.

4. Chemical containers and chemical residuals – Disposal and gathering are completed by the exterior company (Costa, et al., 2018).

Question 30: What are the essential environmental considerations and points of care for the disposal of

chemicals and hazardous substances?

Many wastes that are dangerous to the environment must be thrown away by using the Program of EHS Harmful Waste. For removing the harmful waste from the laboratory, entire chemical and manual waste must be kept in appropriate waste containers. Bags and jugs of plastic generally have further huge demand as compared to glass to put away the harmful waste when the particular problem is focusing on compatibility (Mazengia, et al., 2015).

Question 31: Why is linen sorted and counted? How do you prevent cross-contamination from linen and

separate linen in case of contamination?

Linen must be classified as per the kind and staining degree after the particular day. Totalling the linen could make sure that the particular amount got from the washing laundry is accurate. Towels of tea might be used for specific applications for the protection of cross-contamination.

Question 32: What is a cleaning schedule? What should be included in a cleaning schedule?

The enclosure is there of cleaning tools and equipment, cleaning many containers and structures in the schedule of cleaning. The field that needs cleaning is recognized and the duration needed for doing the similar thing, and the individual selected to execute the particular task. On the accomplishment of the particular schedule, it turned out to be the record of completion of work.

Question 33: What is the purpose of a cleaning checklist?

The checklist of cleaning helps to control the responsibilities of the house and ensures that all the areas of the house are sanitized and cleaned accurately. For ensuring that the particular surrounding where the individuals are living is free from waste and dirt, it is needed that the ordinary checklist of cleaning is appropriately trailed (Mazengia, et al., 2015).

Assessment Task 2

SITHKOP001 Clean kitchen premises and equipment

Assessment Submission details:

Please include following details on the top of your assessment:
- Your Name
- Your Student Id
- Your Trainer’s name
- Title of your Assessment
- Assessment Due Date
- Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

This assessment can be handwritten or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

Body text

Page setup

· Font: Times New Roman

· Font size: 12 point

· Line spacing: Double

· Text style: Normal

· Top: 2.54 cm

· Bottom: 2.54 cm

· Left: 3.17 cm

· Right: 3.17 cm

· Header: 1.25 cm

· Footer: 1.25 cm

If handwritten assessments are submitted, hand writing needs to be clear and
Do not forget to attach the Cover Sheet at the front of the assessment.
Make sure you have signed the Cover sheet to declare this is your own
You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

Correctly address all of the assessment requirements as described in this task
Correctly address all of the submission instructions
Successfully complete the Assessment Questions
Submit assessment on or before the due date with an assessment cover sheet

Performance objective:

The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency

Assessment description:

Part A: You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.

Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.

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”.

Part B: You will be observed on 6 separate instances, performing cleaning procedures in a kitchen including all the equipment and utensils listed in the observation checklist on the following pages.

Assessment Questions:

Question 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
cleaning kitchen premises before cooking food and after cooking food ensure that you are maintaining the good hygiene of food and it will help in maintaining good health and safety.
Components of the cleaning process
the three main components of the cleaning process are washing, rinsing, and drying the kitchen premises.

Reason for cleaning	Reason for sanitizing
It is important to clean kitchen premises because it prevents us from food borne disease due to contamination of food (Aziz, et al., 2021).	It leads to a healthy kitchen and sanitizing reduces the risk of bacteria, viruses, etc.

Question 2: Use the template “Cleaning Schedule Equipment” for this task.

Select 6 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 the equipment should 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 sanitizers or disinfectants and points of care

g) The safety equipment (Personal protective equipment and signage) to be used and points of care

Equipment (select 7):

· cooking equipment

· dishwashers

· garbage bins

· scales

· temperature probes

· food processors

· blenders and attachments

· mincers

· slicing machines

Question 3: Use the template “Cleaning Schedule Kitchen area” 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 this equipment must be cleaned

d) When the equipment should 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:

· kitchen floors

· shelves and walls

· service-ware typically encountered in a commercial kitchen

· cutting boards

· knives

· cooking utensils

· containers

Question 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	Area to inspect
Dishwashers	Helps in cleaning and directing the solution of detergent around the dishes	Material of dishwasher Sensor technology Size and type of dishwasher
Cleaning cloths	Helps in cleaning dust on any utensil	Quality of cloth
Mops	Use to clean kitchen floor having dust of large particle	Smoothness and quality
Floor scrubbers and polishers	Use to clean the floor with sticky dust and material	Scrubber should be made with good and strong metal
Brooms and dustpans	Use to clean dust floor	Dustpans and brooms
Vacuum cleaner	Use to clean small dust and sand particles	Quality of cleaning ,warranty, and brand

Question 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:

a) What are the Major Health Hazards of the product listed in the section “Hazards Identification – Risk

Phrases”?

(a) Major health hazards of product listed are:

1. H314 – cause severe skin burns and eye damage

2. H318 – cause serious eye damage

b) What must be considered for “Exposure Control/Personal Protection” for consumer use?

b. Wear safety shoes, rubber boots, and gloves, face shield, apron etc. for personal care. A concentration should go maximum in working hours of workers.

c) First Aid Measures:

What should be done if the product comes in contact with skin?

What should be done if the product comes in contact with eyes?

c. For skin contact remove clothes immediately and make bath to person with running water

For eye contact wash eyes immediately for wash eyes for 15 min and seek medical attention as soon as possible.

d) Handling and Storage:

What are the conditions for safe storage of the product?

D. Avoid getting in contact with product in any condition and store in cool, dry and well ventilated place and avoiding product from direct sunlight.

Question 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
Dishwashing liquid	1:250		50.000 litres	0.200 litres	Remove left food from tableware
Floor cleaners	1:75		9.000 litres	0.120 litres	Remove stains, dirt from floor
Bleach	1:50		5 litres	0.100 litres	Keep floor clean and white
Question 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?
5 risk control tasks during the manual handling tasks are such as pushing, pulling, and lifting, and it is important to ensure that do not take the weight more than you handle, and not do any manual tasks in the slippery areas, as well as make the wet areas dry and clean, manage the risks of the hazardous places, and control the risks of the workers by giving them information that what places need to avoid and what not. It suggests that injuries must be reduced by not lifting the heavy weights and use the proper machinery system where the weights will be lifted by the machinery.
Question 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		Check the washrooms that there is no leakage, take shorter showers, Turn off the tap while not in use. and install water efficient fixtures.
Energy Conservation		Use energy efficient light bulbs, Bake with ceramic pans Turn off the technology devices when not in use. Use smart power trips.

Waste Management & Recycling	Reuse the water for washing dishes. Remaining water must be give to plants. Reuse the water for car wash. Reuse excess drinking water (Chang, et al., 2021).
Hazardous Substances	Purchase the personal protective equipment. Know which chemical to use at what place. Follow the safe procedures. Aware of hazardous substances during the contact process.
Cooking fats and oils	Use oven and air fryer. Use shallow frying pan for reduce the cooking fat. Use steam cooking or pre-cooking. Cut down the excess oil while cooking.
Impacts of wastes on the environment	There are several impacts of wastes on the environment such as it can generate the methane gas and contributes to the greenhouse effect, some waste will eventually rot, and some types of waste when decomposes also cause the pollution.
Question 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
Sticky Barriers		Sticky trap will be used	They are good in controlling small insect or the mite pests, and when pests are identified it can monitor the pest abundance.
Heat Killing		Heat killing will destroy the vital proteins.	Insect tissues will be dissected, and heat treatment will kill the insects immediately.
Traps		Trap Copping luring the insects, and for that net is used.	The trap crop will destroy the pest and then killed it
Biological Pest Control		It leads to the quick pest control (Chang, et al., 2021).	It helps in achieving the control of the pests.

Question 10: 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	Reporting
Check the temperature of the cocktails that they will be given to the customers	Ensure that all glassware are properly washed and they are not dusty (Aziz, et al., 2021).	There is no damage in the glassware.	Report to the Manager for all the glassware available.
Question 11: Service has finished. Your chef has asked you to sort the linen for the laundry pick up. What does this require from you to ensure that all linen is accounted for? What are common cross contamination issues that must be considered when using linen in a kitchen?
Sorting: Ensure that all items are done properly laundry and they are usable for the future now. Cross contamination issues: Touching raw meats for handling the vegetables and eat foods without washing hands.

Part B

Complete the following tasks on 6 occasions:

Dish to be prepared

Clean Equipment

Clean Utensils

Sort Linen

Instance 1:

large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins

food processors, blenders mincers

slicing machines ovens microwaving

cutting boards containers cooking utensils cutlery glassware

graters and peelers knives

temperature probes scales

cleaning cloths clothing napkins serving cloths tablecloths tea towels

Instance 2:

large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins

food processors, blenders mincers

slicing machines ovens

cutting boards containers cooking utensils cutlery glassware

graters and peelers knives

temperature probes scales

cleaning cloths clothing napkins serving cloths tablecloths tea towels

	microwaving
Instance 3:	large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins food processors, blenders mincers slicing machines ovens microwaving	cutting boards containers cooking utensils cutlery glassware graters and peelers knives temperature probes scales	cleaning cloths clothing napkins serving cloths tablecloths tea towels
Instance 4:	large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins food processors, blenders mincers slicing machines ovens microwaving	cutting boards containers cooking utensils cutlery glassware graters and peelers knives temperature probes scales	cleaning cloths clothing napkins serving cloths tablecloths tea towels
Instance 5:	large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins food processors, blenders mincers slicing machines ovens microwaving	cutting boards containers cooking utensils cutlery glassware graters and peelers knives temperature probes scales	cleaning cloths clothing napkins serving cloths tablecloths tea towels
Instance 6:	large pots small pots fry pans deep-fryers baking trays dishwashers garbage bins food processors, blenders mincers slicing machines ovens microwaving	cutting boards containers cooking utensils cutlery glassware graters and peelers knives temperature probes scales	cleaning cloths clothing napkins serving cloths tablecloths tea towels

Cleaning Schedule – Kitchen Equipment

Item

Staff

When

Instructions including cleaning equipment to be used

Chemicals to be Used Points of care

Safety Equipment Required Points of care

Signed

Cutting Boards

Jack

As required

Remove food scraps Place in Dishwasher Allow to air dry

Move to rack and store upright

If hand washing is used:

Wash in hot soapy water, rinse and spray with a food grade disinfectant

Mild detergent 1:150

Foods safe disinfectant spray

Gloves and apron for hand washing procedure

Jack

Cooking equipment

John

M W F

Wash these with soapy water and rinse them with clean water (Choiriyah, et al., 2019).

Disinfectant

Remove all detachable before clean

John

Dishwashers

David

T Th S

Fill it with vinegar and set in running hot water

Vinegar

Use a limited amount of vinegar

David

Food processors

Peter

M W S

First, wash blades and then removable part with clean water

Baking soda

There should no moisture on the blades for rusting

Peter

Blenders and attachments

Kelvin

T Th S

Wash these with soapy water and hot water

Vinegar

Detach every part and washed separately

Kelvin

Cleaning Schedule – Kitchen area

Item

Staff

When

Instructions including cleaning equipment to be used

Chemicals to be Used Points of care

Safety Equipment Required Points of care

Signed

Service pass

Jack

Post service

Remove felt and cloth Replace cloth as required

Wash surface area with hot soapy water Rinse and sanitize

Allow to dry

Replace felt and table cloth

Detergent 1:150 Sanitizer spray

Apron Gloves

Slip resistant shoes Signage: Caution-wet floor

Jack

kitchen floor

David

Pre-Service

Sweep and mop will be used to clean the areas of the mob

Detergent and disinfectant

First, there should be mopping and then swiping

David

shelves and walls

John

Post service

Scrubbing will be done by him for cleaning the shelves and walls

Baking soda

Scrubbing will not be so hard

John

Cutting board

Peter

Pre-Service

Clean the cutting board before using it

disinfectant

Cleaning will be done properly

Peter

containers

Kelvin

Post-Service

Soapy water, scrub, and hot water

Disinfectants

No moisture should be left and handling of the container must be in mind.

Kelvin

Workflow Plan/End of Service Procedures/De-Brief
Time	Task (description)	Equipment & WHS	Communication (Who, About What?)
10:00 AM	Cleaning all the utensils	Dishwash bar will be required for cleaning all the utensils and ensure that proper cleaning will be done.	Communication will be done with a cleaner of the restaurant.
10:30 AM	Clean kitchen premises before starting the cooking process	Dishwash and list of cleaning will be required	Communication will be with the cleaner who will clean all the premises and guide them from where they have to start
11:00 AM	Ensure that all the cutlery items are clean and clear and there will be no dust remain on them (Choiriyah, et al., 2019).	Cutlery items that are need to be clean are required.	Communication with the chef will be done that what all items are need to be clean.
11:30 AM	Dry all the cutlery items before using it.	Dry cloth will be required to make dry all the wet utensils and items	Communication will be done with the cooking staff who need to ensure that all the cooking items are dry
	End of Service Procedures/ Reporting Requirements	Equipment/Systems	Communication (Who, About What?)
12:00 PM	Start taking orders from customers when they enter into the restaurant	Menu card, or the online menu system in which they will order the items.	Communication with the customers for taking orders.
12:30 PM	Once take the orders from customers, start preparing them.	Cooking utensils are required to cook dishes for customers.	Communication with the chef and waiters.
	Post Service De-Brief	Equipment/Systems	Communication (Who, About What?)
1:00 PM	Serving dishes to customers in clean utensils and cutlery items	Dishes, and plates, bowls	Communication with the customer and chef
1:30 PM	Billing of all the food items	Billing system	Communication with the chef

Assessment Evaluation Tool

Unit Code & Unit Name	SITHKOP001 Clean kitchen premises and equipments
Assessment Type	Written task & Quiz
Assessment Name	AT 1
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1,2,3,4,5,6,7,8]		Yes	No
(1) Efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at least six different occasions
(2) Clean each of the following large and small equipment items on at least six occasions according to cleaning schedules: · cooking equipment: § 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

(3) Clean and replenish the following commercial service-ware and utensils on at least six occasions: · cutting boards · containers · cooking utensils · crockery and dishes · cutlery · glassware · graters and peelers · knives
(4) Sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions: · cleaning cloths · clothing · napkins · serving cloths · tablecloths · tea towels
(5) Perform the above cleaning work demonstrating use of: · different types of cleaning agents and chemicals for kitchens and equipment · cleaning, sanitising and disinfecting methods for kitchens and equipment · correct and environmentally sound disposal methods for waste and hazardous substances · efficient use of energy, water and other resources
(6) Complete above cleaning tasks: · within commercial time constraints · selecting and using correct personal protective equipment
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1,2.2,2.3,2.4,3.1, 3.2,3.3, 3.4,3.5,4.1,4.2,4.3,4.4,4.5]	Yes	No
(1.1) Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions
(1.2) Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.
(1.3) Store cleaned equipment in designated place.
(2.1) Sort service-ware and utensils and load dishwasher with appropriate items.
(2.2) Hand wash any items not appropriate for dishwasher.
(2.3) Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.
(2.4) Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.
(3.1) Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.
(3.2) Clean areas of any animal and pest waste and report incidents of infestation.
(3.3) Follow safety procedures in the event of a chemical accident.
(3.4) Sort and remove linen according to organisational procedures.

(3.5) Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.
(4.1) Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.
(4.2) Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
(4.3) Reduce negative environmental impacts through efficient use of energy, water and other resources.
(4.4) Sort general kitchen waste from recyclables and dispose of them in designated recycling bins.
(4.5) Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3,4,5,6,7,8,9,10,11,12]	Yes	No
(1) Hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes
(2) Different types of cleaning and sanitising products and chemicals for kitchens and equipment: · automatic dishwasher: § liquid § powder § tablets · bleach · cleaning agents for specialised surfaces · deodorizers · dishwashing liquid · disinfectants · floor cleaners · glass cleaner · pesticides · stainless steel cleaner and polish · window cleaner
(3) Uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment
(4) Safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances
(5) Safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment
(6) Content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS
(7) Cleaning, sanitising and disinfecting 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

(8) Purpose of the following personal protective equipment used when cleaning: · face masks · gloves · goggles · rubber aprons
(9) Safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment
(10) Environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce them, especially those that relate to water and energy use
(11) Correct and environmentally sound disposal methods for kitchen waste: · broken service-ware · food waste · hazardous substances: § animal fat § chemicals § cleaning agents § cooking oils § ghee § grease · pest waste recyclables: § glass bottles and jars § plastics § paper and cardboard § tin or aluminium containers § fruit and vegetable matter · used or out of date ingredients and food items
(12) Organisation-specific information: · contents of cleaning schedules · contents of safety procedures for chemical accidents · procedures for disposing of contaminated food · reporting mechanisms for infestations · standards of presentation for the premises
Assessor name:		Assessment Date:
Assessor signature:

Assessment Evaluation Tool

Unit Code & Unit Name	SITHKOP001 Clean kitchen premises and equipment
Assessment Type	Question answer & Practical observation
Assessment Name	AT 2
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1,2,3,4,5,6,7,8]		Yes	No
(1) Efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at least six different occasions
(2) Clean each of the following large and small equipment items on at least six occasions according to cleaning schedules: · cooking equipment: § 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

(3) Clean and replenish the following commercial service-ware and utensils on at least six occasions: · cutting boards · containers · cooking utensils · crockery and dishes · cutlery · glassware · graters and peelers · knives
(4) Sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions: · cleaning cloths · clothing · napkins · serving cloths · tablecloths · tea towels
(5) Perform the above cleaning work demonstrating use of: · different types of cleaning agents and chemicals for kitchens and equipment · cleaning, sanitising and disinfecting methods for kitchens and equipment · correct and environmentally sound disposal methods for waste and hazardous substances · efficient use of energy, water and other resources
(6) Complete above cleaning tasks: · within commercial time constraints · selecting and using correct personal protective equipment
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1,2.2,2.3,2.4,3.1, 3.2,3.3, 3.4,3.5,4.1,4.2,4.3,4.4,4.5]	Yes	No
(1.1) Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions
(1.2) Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.
(1.3) Store cleaned equipment in designated place.
(2.1) Sort service-ware and utensils and load dishwasher with appropriate items.
(2.2) Hand wash any items not appropriate for dishwasher.
(2.3) Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.
(2.4) Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.
(3.1) Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.
(3.2) Clean areas of any animal and pest waste and report incidents of infestation.
(3.3) Follow safety procedures in the event of a chemical accident.
(3.4) Sort and remove linen according to organisational procedures.

(3.5) Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.
(4.1) Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.
(4.2) Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
(4.3) Reduce negative environmental impacts through efficient use of energy, water and other resources.
(4.4) Sort general kitchen waste from recyclables and dispose of them in designated recycling bins.
(4.5) Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3,4,5,6,7,8,9,10,11,12]	Yes	No
(1) Hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes
(2) Different types of cleaning and sanitising products and chemicals for kitchens and equipment: · automatic dishwasher: § liquid § powder § tablets · bleach · cleaning agents for specialised surfaces · deodorizers · dishwashing liquid · disinfectants · floor cleaners · glass cleaner · pesticides · stainless steel cleaner and polish · window cleaner
(3) Uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment
(4) Safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances
(5) Safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment
(6) Content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS
(7) Cleaning, sanitising and disinfecting 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

(8) Purpose of the following personal protective equipment used when cleaning: · face masks · gloves · goggles · rubber aprons
(9) Safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment
(10) Environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce them, especially those that relate to water and energy use
(11) Correct and environmentally sound disposal methods for kitchen waste: · broken service-ware · food waste · hazardous substances: § animal fat § chemicals § cleaning agents § cooking oils § ghee § grease · pest waste recyclables: § glass bottles and jars § plastics § paper and cardboard § tin or aluminium containers § fruit and vegetable matter · used or out of date ingredients and food items
(12) Organisation-specific information: · contents of cleaning schedules · contents of safety procedures for chemical accidents · procedures for disposing of contaminated food · reporting mechanisms for infestations · standards of presentation for the premises

Observation Criteria	1.Instance		2.Instance		3.Instance		Comments
Observation Criteria	S	NYS	S	NYS	S	NYS	Comments
Kitchen Area:
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
The PPE is identified
The PPE is prepared


Suitable chemicals are identified
Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are prescribed or instructed for use
The area is cleared of loose dirt
The area is washed according to standards
The area is sanitised as required
Floors are mopped using correct techniques
Tasks are undertaken without disruption to others
Removes workplace hazards within own capacity
The area is clean and presented to industry standard
Crockery is checked for cleanliness
Crockery is checked for chips /cracks
Damage and breakages are reported promptly
Sufficient warm and cool crockery is available as required for service
Rubbish is separated into waste and recycling
Correct recyclables are identified
Resources are used without wastage according to required quantities
Safe manual handling procedures are applied where required:
Equipment:
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
Suitable chemicals are identified

Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are prescribed or instructed for use
Equipment is unplugged and/or switched off as required
Equipment is cleaned according to manufacturer’s instructions
Equipment is disassembled and re- assembled correctly
Equipment is cleaned using the correct techniques
Equipment and utensils are sorted for use in dishwasher
Hand washing is used for equipment and utensils as relevant
Equipment sanitised by using dishwasher
Clean items are stored in the correct location
Parts not washed in a dishwasher are sanitised using a food grade sanitiser
Utensils are sanitised as required
Linen is segregated and counted
Line stock is recorded and reported

Observation Criteria	4.Instance		5.Instance		6.Instance		Comments
Observation Criteria	S	NYS	S	NYS	S	NYS	Comments
Kitchen Area:
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
The PPE is identified
The PPE is prepared
Suitable chemicals are identified
Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are prescribed or instructed for use
The area is cleared of loose dirt
The area is washed according to standards
The area is sanitised as required
Floors are mopped using correct techniques
Tasks are undertaken without disruption to others
Removes workplace hazards within own capacity
The area is clean and presented to industry standard
Crockery is checked for cleanliness

Crockery is checked for chips /cracks
Damage and breakages are reported promptly
Sufficient warm and cool crockery is available as required for service
Rubbish is separated into waste and recycling
Correct recyclables are identified
Resources are used without wastage according to required quantities
Safe manual handling procedures are applied where required:
Equipment:
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
Suitable chemicals are identified
Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are prescribed or instructed for use

Equipment is unplugged and/or switched off as required
Equipment is cleaned according to manufacturer’s instructions
Equipment is disassembled and re- assembled correctly
Equipment is cleaned using the correct techniques
Equipment and utensils are sorted for use in dishwasher
Hand washing is used for equipment and utensils as relevant
Equipment sanitised by using dishwasher
Parts not washed in a dishwasher are sanitised using a food grade sanitiser
Utensils are sanitised as required
Clean items are stored in the correct location
Linen is segregated and counted
Line stock is recorded and reported
Assessor name:					Assessment Date:
Assessor signature:

References

Aziz, M. I., & Saeed, S. (2021). A Study of Urban Domestic Water Service Delivery through User Perspective Survey. International Journal on Emerging Technologies, 12(2), 1-8.

Berekaa, M. M. (2015). Nanotechnology in food industry; advances in food processing, packaging and food safety. Int J Curr Microbiol App Sci, 4(5), 345-357.

Chang, H. S., Capuozzo, B., Okumus, B., & Cho, M. (2021). Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant. International Journal of Hospitality Management, 94, 102854.

Choiriyah, S., Febryano, I. G., Wahono, E. P., Nurcahyani, N., Suwandi, J. F., & Bakri, S. (2019). Characteristics of laundry and detergent level (MBAS) Effluen laundry liquid waste in Iringmulyo Region. Social Sciences and Humanities, Economics, Education, Law, and Sustainable Development (SHIELD), 17.

Costa, C., Ferreira, L. P., Sá, J. C., & Silva, F. J. G. (2018). Implementation of 5S methodology in a metalworking company. DAAAM International Scientific Book, 17, 001-012.

De Vries, J. (Ed.). (2021). Food safety and toxicity. CRC press.

Lai, H., Tang, Y., Wang, Z., Ren, F., Kong, L., Jiao, X., & Huang, J. (2022). Handling practice as a critical point influencing the transmission route of campylobacter throughout a commercial restaurant kitchen in China. Food Control, 109056.

Mazengia, E., Fisk, C., Liao, G., Huang, H., & Meschke, J. (2015). Direct observational study of the risk of cross-contamination during raw poultry handling: practices in private homes. Food Protection Trends, 35(1), 8-23.

Motarjemi, Y., & Lelieveld, H. (Eds.). (2013). Food safety management: a practical guide for the food industry. Academic Press.

Neal, J. A., Binkley, M., & Henroid, D. (2012). Assessing factors contributing to food safety culture in retail food establishments. Food Protection Trends, 32(8), 468-476.

Omarov, R., Agarkov, A., Rastovarov, E., & Shlykov, S. (2017). Modern methods for food safety. В сборнике: Engineering for Rural Development Proceedings, 960.

Wallace, C. A., Sperber, W. H., & Mortimore, S. E. (2018). Food safety for the 21st century: Managing HACCP and food safety throughout the global supply chain. John Wiley & Sons.

SITHKOP001 Clean Kitchen Premises and Equipment

Assessment Submission details:

Achieving Competence:

Performance objective:

Assessment description:

Assessment Task 2

SITHKOP001 Clean kitchen premises and equipment

Assessment Submission details:

Achieving Competence:

Performance objective:

Assessment description:

Assessment Questions:

Part B

Cleaning Schedule – Kitchen Equipment

Assessment Evaluation Tool