1.What is sanitisation, and why is it important in Kitchen Environments?

2.Describe the PPE you would use when working with chemical sanitising agents?

3.	Describe / list the type of cleaning and sanitising products you would use for the following items, and explain the method of cleaning, sanitising and disinfecting used and where you would store the item once cleaned where applicable. Answers may include but are not limited to the following.
Item	What Cleaning & Sanitising Products would you use?	Method	Storage Requirements
Cutlery
Stainless Steel Pot

Food Processors
Oven
Crockery
Garbage Bins
Floors
Walls
Scales
Mincer
Shelving
4	List 3 general rules for storing chemicals for use in a commercial kitchen?
1. 2. 3.
5	Describe how and how often each of the following items should be cleaned in a kitchen. Don't forget to consider daily, weekly and monthly cleaning regimes.
Item	Procedure
Oven
Cold Room
Freezer
Floors
Tea Towels
Chef Knife
Glass wear
6	Explain what you should do if there is an accident involving the chemicals and hazardous substances used in the kitchen environment?
7	How should you dispose of cleaning / sanitising chemicals used in a kitchen safely?
8	Describe a waste management system you should use in a commercial kitchen and why?
9	For the following environmental concerns, describe the environmental impacts that cleaning equipment and premises may have, and what you can do to reduce this impact:
Impact	Preventative Measure
Chemical contamination
Water Use
High electricity use, increased carbon footprint
10	What is the difference between cleaning and sanitising?
11	What are the six general steps you should follow for proper cleaning in the kitchen?
1. 2. 3. 4. 5. 6.

12

Research the following cleaning and sanitising products and fill in the missing information.

1. List what tasks the chemical/sanitiser is used for and
2. Detail the instructions on how they should be used, include any PPE requirements:

Which CLEANING/SANITISING product to use?	USED FOR?	CLEANING/SANITISING AGENT INSTRUCTIONS
Bleach
Dishwasher Tablets Dishwasher Powder Dishwasher Liquid
Deodorisers
Disinfectants
Floor Cleaners
Glass/Window Cleaner
Stainless Steel Cleaner/Polish
Window Cleaner
Pesticides

13

What is the purpose of having a regular cleaning regime in your kitchen and establishment?

14

Give an example of a workplace manual task that require the following types of manual handling?

Lifting:

Pushing:

Pulling:

Holding:

Carrying:

Throwing:

Bending

15

What is the purpose of the following personal protective equipment, and when is it best utilised?

TYPE OF PPE	PURPOSE	BEST USED FOR:
Face Masks
Gloves
Goggles
Rubber Apron

16

List 3 aspects of manual handling that are not safe techniques top follow:

17

Outline the correct technique for lifting a heavy equipment onto a shelf?

18	Name 4 items that shouldn't be washed in a dishwasher, and give 2 reasons why they have to be washed by hand?

19	When washing kitchen equipment by hand: Why must the water be hot? What's the ideal temperature to wash dishes by hand? Explain your answer thoroughly:
a) b)
20	Define what the acronym SDS stands for and why is it necessary for every workplace to maintain a folder of SDS sheets for the chemicals used in the kitchen?
A) B)

21.List 3 forms of Dishwashing detergent you can use in an automatic dishwasher?

22

What is the correct environmentally sound method of disposing of the following waste products?

TYPE OF WASTE	DISPOSAL METHOD (Inc.: Environmentally sound methods)
Broken Plates & Cups
Food Waste (Inc. fruit & veg matter)
Animal Fats & Cooking Oils
Cleaning Chemicals
Grease
Pest Waste
Glass Bottle & Jars
Plastics
Paper / Cardboard & Tin / Aluminium
Used or Out of Date Food

23

What information should be included on a Cleaning Schedule for a commercial kitchen?

24

If you saw a cockroach infestation in your kitchen what should you do?

25

Research the below cleaning equipment and in point form, list the safe operational practices needed when operating the following:

EQUIPMENT TYPE	SAFE OPERATING & CLEANING PRACTICES
Dishwasher
High Pressure Hose
Squeegee/Brooms/Mops/Buckets
Steam Cleaner

26

Refer to Appendix 1 (located at the end of this document) for an example of a Safety Data Sheet. (SDS) from carefully reviewing this SDS answer the following questions:

QUESTION	ANSWER
1) What is the emergency telephone number for the poison information centre in Victoria?
2) What is the Hazard Classification for this product?
3) What are the First Aid Measures for the inhalation of this chemical?
4) What are the Storage Requirements for this product?
6) What are the ingredients in this product?
7) What is the Recommended Use for this product?
9) What are the general precautionary statements for this product
10) What is the recommended safety eye protection suggested when using this product?

27

When stacking and using a Dishwasher, what are some important things to consider for effective cleaning?