1.

Give examples of five different cleaning chemicals and agents that you use as part of your cleaning
schedule. Briefly describe what sort of tasks each chemical is used for
 Bleach – used for disinfect trash containers, toilets and drains, floor and
kitchen surfaces
 Air freshener – used for removing unpleasant room odours such as restroom
and hallway
 Dishwashing liquid – used for removing food from used dishes or dirt on the glass or
cup
 Disinfectants – used for removing food debris on which pests can live, as well as
removing pathogens which pests could have brought onto the premises. Such as
rats, flies and cockroaches
 Floor cleaners – used for disinfect your floor and give good clean

2. List three kitchen appliances, three pieces of preparatory equipment, and three pieces of washing
equipment that you will need to assess for cleanliness on a regular basis.
Three kitchen appliances
 Toasters - make sure you consider the inside of toasters and any food that
has been stuck to heating rings

 Ovens - cleaning the grease from the inside of ovens and oven doors is
vitally important

 Microwaves - make sure you clean the microwave plate and the roof/sides
of the microwave

Three pieces of preparatory equipment

 Knives
 Spoons
 Thermometers
Three pieces of washing equipment
 Dishwasher
 Linen
 Rubbish disposal equipment

3. Describe three safety considerations that you should be aware of when storing equipment in its
designated place. You will need to make sure:
Storing equipment

Once you have cleaned equipment to the required standard, you will need to store it in the
correct location, as designated by your organisation.
The designated place for each piece of equipment will depend on a number of factors,
including the size, shape, and type of item, as well as where the equipment is normally used.
For example, you may store a toaster in a cupboard under the worktop that it is generally
used on.
You will need to make sure to keep equipment in/on:
 Shelves

 Cupboards

 Storage rooms
  Worktops

 Drawers

Safe storage

You will need to consider the way that you store equipment in your workplace, in order to
meet safety, hygiene, and practicality requirements

When stacking equipment, you will need to make sure that stacks don’t exceed a certain
height; similarly, you should be especially aware of any items that could fall and cause injury
to you or others.

Practical storage
You will also need to think about the practicality of storage and consider other workers in
this. For instance, certain cleaning equipment will need to be accessed on a regular basis,
and these items will need to be stored somewhere that is easy to reach.

You will need to make sure:

 Items cannot fall onto people

 Items do not pose a trip hazard

 Equipment does not clutter the kitchen area when it is not being used

 Equipment is easy to locate and reach for all employees

 Items don’t break or get damaged as a result of being stored in unsuitable

conditions.