Qus1) When cleaning equipment and premises there are a number of safe manual handling techniques that need to be considered. Identify 1 consideration for cleaning equipment and 1 for cleaning premises

- Cleaning equipment safe manual handling technique

- Cleaning premises safe manual handling technique

Qus2) Many catering organisations are doing their best to reduce their environmental footprint. Match the most suitable environmentally sound disposal method for the items listed.

• Food waste including used or out of date ingredients and food items
• Chemicals and cleaning agents
• Fats including animal, cooking oils, ghee and grease
• Pest waste
• Paper, cardboard, plastics, glass bottles and jars this can include broken service-ware, tin and aluminium containers
• Fruit and vegetable matter

	Place used fats in the collection drum and ensure that any spillages are cleaned right away and drums are collected regularly
	Separated from other waste and placed within the allocated recycle bin/s for collection.
	Bagged and placed in the general waste bin for collection
	Placed in compost bin for us in the garden or to be collected by outside companies
	Sweep and place in garbage bags, then into the general waste bin ensuring that the area is cleaned and sanitised
	Check SDS and follow instructions. In general they cannot be washed down the sink and should be stored safely away from other in use products and collected by a licensed company

Qus3) Place the following process in the correct order

Cleaning deep fryers
	Place used oil/fat into fryer and top up with fresh oil/fat if required
	Thoroughly dry inside of fryer
	Once cooled drain oil/fat through fine chinois to remove sediment if being reused
	Ensure that deep fryer is turned off and unplugged if electric
	Scrub inside of fryer with hot soapy water and rinse with hot water

Cleaning deep fryers
	Place used oil/fat into fryer and top up with fresh oil/fat if required
	Thoroughly dry inside of fryer
	Once cooled drain oil/fat through fine chinois to remove sediment if being reused
	Ensure that deep fryer is turned off and unplugged if electric
	Scrub inside of fryer with hot soapy water and rinse with hot water

Qus4) The following statements are ways you can reduce the environmental impact when cleaning commercial kitchens and equipment. Explain why they are important

Concept	Why important?
The most common sources of energy within a hospitality environment is gas and electricity
Not overloading you coolroom or freezer will enable it to run at optimal temperature and power efficiency
Only using your range hoods when cooking is a recommended way to reduce power costs
Installing water-efficient appliances such as a wok stove will assist in the effort to use less water
Ensuring that when selecting a chemical supplier you discuss what product is used for what purpose and that chemicals such as floor cleaners are suitable to be washed done the drain and minimal environmental impact

Qus5) What is the general information that you will find on a cleaning schedule?

Qus6) What are the 2 documents that you would find information on how to deal with a chemical accident within the workplace and what would the contents of these documents contain?

Qus7) Explain the general process for disposing of contaminated food, this is to include any processes for infestations

Qus8) Why must the presentation standards of your workplace be set by your manager/owner to ensure that it meets regulatory requirements such as Workplace Health and Safety and Food Safety Standards?

Qus9) Using the following information within the chemical BIN card you are to identify the required quantity to be ordered.

BIN Card
	Unit amount	BIN level	Actual quantity	Req. quantity
Grill cleaner	5lt	3	1
Dishwashing liquid	5lt	5	3
Rinse aid	20lt	1	0
Dishwashing liquid (for dishwasher)	20lt	2	1
Bench sanitiser	5lt	3	2
Floor cleaner	20lt	3	3

Qus10) Using the information from Question 9 you now need to complete the order form below ensuring that every item has a number inserted.

CA City Chemical Company
Deliver to:	CA City Hotel	Contact number:	0424 000 000
Ordered placed by:	Linda Knols	Requested delivery date:	22/03/17
Products	Unit	Amount required
Bench sanitiser	5lt container
Bench sanitiser	20lt container
Bleach	5lt container
Bleach	20lt container
Dishwasher powder	5lt container
Dishwasher powder	20lt container
Dishwasher tablets	5lt container
Dishwasher tablets	20lt container
Dishwashing liquid	5lt container
Dishwashing liquid	20lt container

Dishwashing liquid (for dishwasher)	5lt container
Dishwashing liquid (for dishwasher)	20lt container
Floor cleaner	5lt container
Floor cleaner	20lt container
Glass cleaner	5lt container
Glass Cleaner	20lt container
Grill cleaner	5lt container
Grill cleaner	20lt container
Rinse aid	5lt container
Rinse aid	20lt container
Stainless steel cleaner and polish	5lt container
Stainless steel cleaner and polish	20lt container
Window cleaner	5lt container
Window cleaner	20lt container