SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short Answer Questions

ASSESSMENT B – SHORT ANSWER

INSTRUCTIONS
 You are to answer all questions.
 Read each question carefully. Ensure you have provided all required information.
 On completion, submit your assessment to your assessor.

SECTION 1: CLEAN AND SANITISE KITCHEN EQUIPMENT

Q1: List the two main reasons you should follow kitchen cleaning regimes.
 Following personal hygiene and kitchen cleaning regimes reduces cross-contamination
and the chances that your customers will get sick or even die from food prepared in
your restaurant.
 It also maintains standards of presentation for the establishment so your premises look,
feel and smell clean.

Q2: What cleaning agent or chemical would you select to complete the following cleaning
tasks?
 Clean the rubbish bin
Disinfectant/deodoriser

 Wash cooking utensils

Neutral detergent/dishwashing liquid

 Descale the dishwasher

Acid cleaner

 Remove carbon build-up from grill plates

Caustic/chlorine cleaner

Q3: List five things you should do to safely prepare and use a hazardous caustic/chlorine
cleaner.
 If you aren’t absolutely sure how to use, store or prepare chemicals, always follow
product/manufacturer’s instructions, workplace documents/diagrams, Safety Data
Sheets (SDS) or Material Safety Data Sheets (MSDS).
 Look for HAZCHEM labels or wording on items to help you identify hazards.
 Never mix different cleaning agents together unless specified by the chemical
manufacturer.
 Always add the cleaner to the water when diluting hazardous chemicals. Never add the
water to the cleaner.
 Check product instructions for the ratio of cleaner to water.
 Check that you’re using the right product for the job.
 Work in a well-ventilated area. (Fumes are dangerous!)
 Wear protective clothing.
 Use separate cleaning cloths for different cleaning tasks to prevent cross-contamination
and adverse chemical reactions.
SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short Answer Questions

Q4: You’re preparing a bleach solution for cleaning. The product instructions state that you
add 12.5 ml bleach to 10 L of water. There are five litres of water in the bucket. How much
bleach should you add to it?
6.25 ml

Q5: Describe how to clean and sanitise mechanical food preparation equipment (such as a
food processor) to ensure the safety of food prepared and served to customers.
 Refer to individual manufacturer’s instructions to correctly dismantle and clean it.
 Sanitise all safely disassembled parts with neutral detergent and hot (77 °C) water.
 Rinse them, and then dry.
 Scrub all other surfaces with a stiff brush, neutral detergent and hot water.
 Rinse the item and dry with a clean cloth (or air-dry) to prevent the risk of cross-
contamination.

Q6: Describe how to clean and sanitise thermometers, measures and scales to ensure the
safety of food prepared and served to customers.
 Wash portable items like these in hot (77 °C) water and neutral detergent.
 Rinse thoroughly to remove any chemical residue.
 If you don’t have water this temperature, use a commercial spray sanitiser.

Q7: Where should you store equipment once you’ve finished cleaning it?
 In its designated location.
 Back where it belongs.

Q8: Identify five actions you should take when storing hazardous cleaning chemicals and
sanitising products.
 Look for HAZCHEM labels to help you identify and store hazardous chemicals properly.
 Use proper security measures to ensure only authorised staff have access to hazardous
substances.
 Know what quantities you can safely store.
 Store different classes of hazardous chemicals separately.
 Store chemicals away from foodstuffs.
 Make sure storage areas are cool, dry, well ventilated and out of direct sunlight.
 Remove combustible materials and vegetation from storage areas.
 Keep the storage area clean. Clean up any spills immediately.
 Follow good housekeeping practices. Ensure clear access to hazardous chemicals.
SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short Answer Questions

SECTION 2: CLEAN SERVICEWARE AND UTENSILS

Q9: You need to be able to sort serviceware and utensils so you can load the dishwasher with
appropriate items and handwash items that can’t go in the dishwasher.
Which four items cannot go in the dishwasher? List your answers.
 Wooden chopping boards
 Dishes
 Crockery
 Kitchen knives
 Cutlery
 Piping bags
 Glassware
 Wooden spoons

 Wooden chopping boards

 Kitchen knives
 Piping bags
 Wooden spoons

Q10: List three points in the washing process where you could identify broken or chipped
serviceware.
 As you put it in the dishwasher
 As you handwash it
 As you take it out of the dishwasher
 As you dry it

Q11: Identify five ways you can ensure that sufficient supplies of clean, undamaged crockery
are available at all times during the service period.
 Keep the dishwashers stacked and running.
 Unstack all items as soon as they’re clean so you can put on another load.
 Put items in their designated locations so they’re available to kitchen and wait staff at all
times during the service period.
 Handwash if necessary to avoid a backlog.
 Remember – items coming out of the dishwasher or sink are hot and slippery! Handle
them carefully so you don’t chip or break them.
 Pick cutlery up by the handles and cups by the bases to keep them hygienically clean.
 Check everything for cleanliness as you take it out of the dishwasher and dry it.
 If something is dirty, give it an extra scrub and return it to the dishwasher for a second
wash cycle.
SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short Answer Questions

Q12: Describe the steps to safely dispose of unsafe broken serviceware such as glass, dishes
and crockery.
 Never handle broken serviceware with your hands. Always use a dustpan and brush or
a vacuum cleaner.
 Sweep the entire area to make sure you pick up widely scattered pieces.
 For a small quantity, wrap in paper marked ‘broken glass/crockery’. Place it in the
general rubbish bin.
 For a large quantity, you’ll require a special container. Ask your manager or supervisor if
you’re unsure.

Q13: Who should you report broken serviceware or a pest infestation to?
Your manager/supervisor

Q14: List three reasons to promptly sort and dispose of kitchen waste.
 Avoid cross-contamination with food stocks.
 Remove unpleasant odours.
 Reduce customer and staff exposure to harmful bacteria.
 Keep kitchen free of clutter and debris.
 Maintain the positive image of the restaurant.
SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short Answer Questions

SECTION 3: CLEAN AND SANITISE KITCHEN PREMISES

Q15: What information is contained in a cleaning schedule?
 Areas and equipment to be cleaned.
 Chemicals, equipment and materials required to carry out the cleaning.
 Timetable/schedule for cleaning of equipment and premise.
 Expected cleaning standards.
 Allocation of cleaning responsibilities.
 Allocation of responsibilities for monitoring of cleaning processes and standards.

Q16: Describe how to clean walls in food preparation areas.

 Put away all food so it doesn’t get splashed.
 Wipe from top to bottom with hot water and neutral detergent.
 If the wall is greasy, use a degreaser.
 If it’s tiled, use hot water and bleach to kill bacteria in the grout.
 Pay attention to fingerprints, sauce splashes and waste splatters.
 Air-dry.

Q17: Describe how to clean and sanitise stainless steel benches and working surfaces.
 Remove all food.
 Wipe with a clean, damp cloth to remove food particles and splashes.
 Wash with hot water and detergent and wipe clean.
 Spray with sanitiser.
 Dry with clean cloth.
 Buff with stainless steel cleaner at the end of the day.
 Scrub and de-lime once a week to prevent surface mineral deposits/film and to maintain
its bright, shiny condition.

Q18: What are two techniques you can use to keep a dry storage area clean and tidy?
 Use what you’ve learned about cleaning floors, shelves and walls to keep
storeroom clean.
 Keep free of dirt, dust, rodents, leaks and spills.
 Organise space so you can easily unpack and fully check deliveries.
 Keep stock stacked neatly on shelves.
 Flatten unpacked cartons.
SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short Answer Questions

Q19: Describe the steps for cleaning up animal or pest waste.

Step 1: Put on rubber, latex, or vinyl gloves.
Step 2: Completely clear the area. Throw away all contaminated food. Set aside all
contaminated equipment.
Step 3: Mix equal parts bleach and water in a spray bottle.
Step 4: Spray the urine, droppings, larvae and entire area until saturated. Let soak for at
least five minutes.
Step 5: Use paper towels to pick them up.
Step 6: Place dirty paper towels in a plastic bag, tie securely and dispose of as per your
organisation’s procedures.
Step 7: Wipe the area clean with more paper towels. Dispose of them as in Step 6.
Step 8: Sanitise all surfaces, including floors, shelves, working surfaces, etc.
Step 9: Rinse thoroughly.
Step 10: Sanitise all equipment you’ve set aside as per manufacturer’s instructions.
Step 11: Wash your hands.

Q20: Define a chemical accident. Identify two safety procedures you should follow to avoid
cross-contamination with food stocks.
A chemical accident is the accidental release of a large quantity of hazardous substance.

 Clean up the spill using appropriate personal protective equipment (PPE).

 Dispose of any contaminated food to avoid any risk.
 Treat the food preparation area and equipment.

Q21: Your SDS or MSDS should always be close at hand in case there’s a chemical accident.
List the contents of these important documents.
 Identification of chemicals
 Health hazard information
 First aid information
 Precautions for use
 Safe handling information (including PPE)
 Safe storage information

Q22: Explain how you would sort and remove soiled linen according to enterprise procedures.
 Remove soiled linen and place it in a pre-designated area – a trolley, bag, bin or
container.
 Keep kitchen linen, such as tea towels, aprons and uniforms, separate from dining room
linen like napkins, serving cloths and tablecloths.
 Keep very wet or badly stained linen separate from lightly soiled linen.
 Keep cleaning cloths and any other linen contaminated with hazardous waste – blood,
vomit, chemicals, etc. – separate from other linen.
SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short Answer Questions

SECTION 4: WORK SAFELY AND REDUCE NEGATIVE ENVIRONMENTAL

IMPACTS
Q23: What information is contained in a chemical Safety Data Sheet (SDS)?
 Identification of chemicals
 Health hazard information and first aid
 Precautions for use
 Safe handling information including personal protective equipment

Q24: Describe the essential features and safe operational practices of a dishwasher.
Dishwashers come in all shapes and sizes. Dishwashers operate on a timed wash, flush
and rinse cycle with high water temperatures required for sanitising. They contain built-in
dispensing pumps for detergent, rinse agents and sanitiser.
Follow the manufacturer’s instructions for assembly and operation. Always use the
recommended detergents. At the end of service, wipe out the dishwasher, empty/clean
the filters, and drain the pipes or clear the hoses.

Q25: What are two examples of cleaning actions or tasks where you must use safe manual
handling techniques?
 Lifting/carrying awkward cleaning equipment.
 Bending over to lift and lower heavy items so you can clean under them.
 Pushing/pulling vacuums, floor scrubbers, polishers and steam cleaners.

Q26: What is the purpose of personal protective equipment, such as gloves and goggles, when
cleaning a stove using alkaline chemicals?
To protect your eyes, skin and hands from the cleaning chemical.

Q27: Identify four ways you can use energy more efficiently in your restaurant to reduce
negative environmental impacts.
 Cut deep fryer idle time by four or so hours per day.
 Check and set defrost cycles for only as long as you need – usually 15 minutes, four
times a day. Regularly check seals.
 Use light sensors where possible. Turn off lights in unused areas. Maximise natural light.
 Purchase appliances with a high-energy efficiency rating. Switch off all unnecessary
appliances at the power point at the end of the day.
 Ensure that heating and cooling temperatures are at recommended settings.
SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short Answer Questions

Q28: Identify six ways you can use water more efficiently in your restaurant to reduce negative
environmental impacts.
 Use dual flush toilets to save up to eight litres per flush compared to single flush.
 Use grey water to flush toilets and urinals.
 Replace showerheads, kitchen taps, hand basins and pre-rinse spray guns with low-
flow, water-efficient varieties.
 Install pedal, sensor-operated or spring-loaded taps which ensure water shuts off
immediately when the tap isn’t in use.
 Detect leaks by turning off all water-using processes and checking your water meter to
see if it’s running.
 Check toilets, taps, pipe joints, pump seals, hose nozzles, shut-off valves and cooling
systems for leaks as part of your regular maintenance procedure.
 Use dishwasher economy wash where possible.
 Only turn the dishwasher on if it’s full.
 Hand-scrape dishes instead of rinsing them before loading.
 If there are only a few dishes at the end of the shift, handwash them using low levels of
water (with the plug in!). Alternatively, leave them in the dishwasher until the next shift.
 Never hose the floor when cleaning. The mop and bucket isn’t your only floor-cleaning
option, either. Sometimes a broom, steam mop or energy-approved vacuum might be
more efficient.
 If you use a mop, think about what you could do with the dirty water instead of pouring it
down the drain – water plants, etc.
 Use air-cooled ice machines.
 Consider recirculating cooling water for water-cooled ice machines.
 Adjust machine to make only the amount of ice you need.
 If possible, adjust to dispense only the amount of ice required.
 Turn off taps when not in use.
 Don’t use running water to thaw food.

Q29: You need to sort general waste, food waste, recyclables and hazardous waste into
designated bins to minimise negative environmental impacts. Place the following waste
items into the correct bins below.
Plastic wrap, empty box of tea, syringe, beer bottle, carrot peelings, plastic milk container,
soda can
 General waste – plastic wrap
 Compost bin – carrot peelings
 Recyclable glass – beer bottle
 Recyclable plastic – plastic milk container
 Recyclable metal – soda can
 Recyclable paper/cardboard – empty box of tea
 Hazardous waste – syringe

Q30: List three actions you should take to safely dispose of general kitchen waste.
 Use gloves and tongs when handling waste.
 Always wash your hands after handling or disposing of any type of waste material.
 Use bin bags and tie them securely prior to transferring waste to the dumpmaster or
general waste bin.
 Never let bins overflow.
 Keep bins and bin lids clean and closed.