Cert3 Commercial Cookery

SITHKOP001 - Clean Kitchen Premises and Equipment

Assessment Task 1: Part B

Minimise environmental impact

The Sandpiper Bar and Grill wants to ensure all staff understand their responsibility to minimise environmental impacts of cleaning commercial kitchens and equipment. They want to educate staff on waste minimisation and resource conservation strategies.

Develop a poster to be displayed in the workplace which highlights key environmental considerations, waste reduction strategies and environmentally sound waste disposal methods.

Your poster can include images and/or text, diagrams, flowcharts, suggested tips or other creative ideas to communicate your message.

Your poster can be any size.

Your poster should consider methods to improve energy and water efficiency, and other environmental sustainability considerations relevant to a commercial kitchen.

Your poster should demonstrate (through pictures or words) your understanding of appropriate waste management strategies for kitchen waste such as breakages, food waste, hazardous substances, pest waste, recyclables and out-of-date food items.