SITXFSA$006-$ Participate in Safe Food Handling Practices $-$ Learning and Assessment

Case Studies & Simulated Work Environment Assessment : pawan deep KAUR

$17.$ Workplace Scenario

You work at a local bakery that produces a range of bread, cakes, and pastries. You have to clean your area at the end of your shift and must choose the right cleaning and sanitising products. Below are the products you have available.

Product options:

Detergent $-$ used to remove dirt, grease, and other contaminants from surfaces. It is commonly used for cleaning floors, walls, and equipment.

Degreaser $-$ a cleaning agent that is used to remove excessive grease and oil from surfaces. It is commonly used for cleaning ovens, grills, and other cooking equipment.

Acid cleaner $-$ a cleaning agent that is used to remove mineral deposits and other hard$-$to$-$remove soils from surfaces. It is commonly used for cleaning and descaling dishwashers, steam tables, and coffee machines.

Sanitiser $-$ used to destroy any remaining surface microorganisms to a degree that prevents disease transmission. It is commonly used to clean utensils and surface areas that come into contact with food.

Choose the most suitable product for each area below and explain why you chose that product.

Area $1$: a large oven with grease build$-$up

Area $2$: stainless steel food preparation counters that have already been cleaned with detergent

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