ASSESSMENT COVERSHEET

Student
Student name: SC33527
Tikaram Basnet number:
simon Date
Assessor name: June, 2021
submitted:

Qualification: SIT40516 Certificate IV in Commercial Cookery

Unit of competency: SITHKOP001 – Clean kitchen premises and equipment

The following questions are to be completed by the assessor:

Has the student completed adequate training? Yes No

Has the assessment process been explained? Yes No

Does the student understand which evidence is to be collected and
Yes No
how?
Have the student’s rights and the appeal system been fully explained? Yes No
Have you discussed any special needs to be considered during
Yes No
assessment?
The following documents may be completed and attached: Comments:

☒ Written Assessment

The student will answer a range of multiple choice,

short answer and/or extended response questions. S NYS

☐ Practical Observation / Demonstration

The student will demonstrate a range of skills and S NYS

the assessor will observe where appropriate to the
unit. The Observation Checklist will be completed
by the assessor.

STUDENT DECLARATION
 I acknowledge that I understand the requirements to complete the assessment tasks.

The assessment process including the provisions for re-submitting and academic appeals were

explained to me and I understand these processes.
I understand the consequences of plagiarism and confirm that this is my own work and I have

acknowledged or referenced all sources of information I have used for the purpose of this assessment.

Tikaram Basnet
Student
Date 1 june,2021
Signature

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 ASSESSMENT GUIDELINES
Qualification: SIT40516 Certificate IV in Commercial Cookery
Unit of Competency: SITHKOP001 – Clean kitchen premises and equipment
Assessment 1 Written Assessment
Assessment 2 Practical Observation
Assessment 3
Assessments to be completed for this unit:

Your trainer/ assessor would have told you when the assessments will take place on the first day of training
delivery for this unit.
 The written assessment (Assessment 1) will assess your knowledge and is one part of the
assessment tool for this unit of competency.
 The practical assessment (Assessment 2) will assess your knowledge and practical skills through
practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will
record behaviours they have observed to confirm competency against each Performance Criteria.

Reasonable Adjustment

1. Has reasonable adjustment been applied to this assessment?

No Skip question 2

Yes Proceed to question 2

2. Provide details for the requirements and provisions for adjustment of assessment:

What will be assessed

The purpose of this assessment is to confirm that you have the knowledge required to complete the tasks
outlined in elements and performance criteria of this unit:
 hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning
regimes
 different types of cleaning and sanitising products and chemicals for kitchens and equipment:
o automatic dishwasher:
 liquid
 powder
 tablets
o bleach
o cleaning agents for specialised surfaces
o deodorisers
o dishwashing liquid

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 o disinfectants
o floor cleaners
o glass cleaner
o pesticides
o stainless steel cleaner and polish
o window cleaner
 uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment
 safe practices for using and storing different types of cleaning and sanitising products, chemicals and
hazardous substances
 safe operational practices using essential functions and features of equipment used to clean kitchen
premises and equipment
 content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace
documents or diagrams that interpret the content of SDS
 cleaning, sanitising and disinfecting methods that avoid risk to food for the following food preparation
and storage areas:
o kitchen floors, shelves and walls
o kitchen equipment, service-ware and utensils
 purpose of the following personal protective equipment used when cleaning:
o face masks
o gloves
o goggles
o rubber aprons
 safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and
carrying heavy equipment
 environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to
reduce them, especially those that relate to water and energy use
 correct and environmentally sound disposal methods for kitchen waste:
o broken service-ware
o food waste
o hazardous substances:
 animal fat
 chemicals
 cleaning agents
 cooking oils
 ghee
 grease
o pest waste
o recyclables:
 glass bottles and jars
 plastics
 paper and cardboard
 tin or aluminium containers
 fruit and vegetable matter
o used or out of date ingredients and food items
 organisation-specific information:
o contents of cleaning schedules
o contents of safety procedures for chemical accidents
o procedures for disposing of contaminated food
o reporting mechanisms for infestations
o standards of presentation for the premises.

The following Foundation Skills are also being assessed:

 Reading skills to:

o read and interpret workplace documents and diagrams in:

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  safety and waste disposal procedures
 safety data sheets (SDS) and product instructions for cleaning agents and chemicals.
 Numeracy skills to:
o follow simple dilution requirements for chemicals and cleaning products, and calculate ratios in
order to make them up.

Tasks instructions:

 Your assessor will explain the assessment process and your rights if you are unhappy with the
outcome of your assessment.
 Your trainer will also ask you if you have any special needs to complete the assessment.
 You will have a chance to ask questions.
 You must answer all questions correctly to be deemed Satisfactory for this assessment.
 Make sure you complete the assessment cover sheet and sign the student declaration
 This written assessment consists of 12 question items.
 You have 90 minutes to complete this task.
 Read the instructions for each question carefully.
 You should write full sentences. For example, if you are asked to explain a word or topic, this
means that you must write down enough information to show your assessor that you have the
required knowledge.
 You may use sources such as websites to complete your assessment. If you use information from
other sources, then you must reference the source.
 DO NOT copy and paste responses from other sources. If you do so, it is plagiarism and your
trainer will mark you NYS.
 Formatting requirements:
o Font: Arial with size of 11 or 12 for ease of reading
o Include a footer on each page with your name, unit code and date.

Place/Location where assessment will occur, recording and reporting requirements

 This written assessment will be completed under supervised conditions and in the presence of your
trainer/ assessor at the College premises on Level 2, 38 College Street, Darlinghurst 2010.
 Your trainer/ assessor will have notified you of the date of the assessment date on the first day of
training delivery for this unit. Your trainer will also have told you that attendance on assessment day
is compulsory.
 Assessments are completed on the College’s Moodle platform.
 Your trainer/ assessor will open up the assessment for you at the start of the assessment session.
 Your trainer/ assessor is available to assist you if you have any questions while completing this
assessment.
 When you have completed your assessment, you must save and convert the document to a PDF
file.
 Upload your PDF file to your Moodle account.
 You must digitally record your signature and the date on the assessment cover sheet.
 Your assessor will mark the assessment within 7 working days from the date that you submitted
your assessment.
 Both you and your assessor must complete the Assessment Outcome Record at the end of this
assessment booklet.

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Resource Requirements

 The primary resource you require to complete this assessment is access to your Moodle account.
 Laptops are available for all students completing the assessment at the College Street campus.
You must complete your assessment in MS Word document format.
 Written questions may ask you to view a website. Laptops will provide you access to the Internet so
that you can view such websites.

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 Assessment 1 – Written Assessment

1. Give two reasons why it is important to clean the kitchen and the equipment.

Why should I clean the kitchen and the equipment?

Reason 1: It also maintains standards of presentation for the establishment, so your premises look, feel and smell clean.
Equipment to use: sanitise, detergent or washing cleaner
Reason 2: maintain kitchen hygienic and tidy.
Equipment to use: vacuum, broom, buckets and mob.

2. There are two main things to consider when cleaning the kitchen, these are cleaning and
sanitising. Explain what the differences are between the two.

What are the differences?

Cleaning: Cleaning is crucial to cutting down pressure, diminishing excessive touchiness, improving
wellbeing and lessening the spread out of germs

Sanitising: Sanitizers are substances prepared for devastating microorganisms, which joins those tiny
creatures that manner of thinking food tainting and various illnesses. Filtering lessens the amount of
microbes on that basic floor to got levels.

3. Use the template “Cleaning Schedule Equipment” for this task.

Complete the template for each piece of equipment listed (an example has been given to you in the
template):

a) Item
b) Person responsible (e.g. your name)
c) The frequency when this equipment must be cleaned
d) When should the equipment be cleaned (for example after each use, at the end of the night shift
etc.)
e) Instructions how to clean and the cleaning equipment to be used
f) The chemicals to be used including sanitisers or disinfectants and points of care
g) The safety equipment (Personal protective equipment and signage) to be used and points of care

4. Use the template “Cleaning Schedule Kitchen area” for this task.
For each item/area listed, complete the template for each:

a) Item or area

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 b) Person responsible (e.g. your name)
c) The frequency when this equipment must be cleaned
d) When should the equipment be cleaned (for example after each use, at the end of the night shift
etc.)
e) Instructions how to clean and the cleaning equipment to be used
f) The chemicals to be used including sanitisers or disinfectants and points of care
g) The safety equipment (Personal protective equipment and signage) to be used and points of care

5. What is the purpose and use of the following cleaning equipment? What do you need to check for each
piece of equipment before using it to make sure it is safe and ready to use? (Fill in the table below)

Equipment Purpose / use What to check

Dishwashers Cleaning of interior, spray
A precise dishwasher makes all
arms, filters, trays consisting
those pots , pans dishes ,
of electrical fault.
glasses, silverware and serving
ware smooth and puts away so
they are prepared for each time
they are needed

Cleaning cloths Using warmth whenever and

Use a dry a damp microfiber
wherever feasible due to the
fabric for a lot of different
fact heat is the quality one
cleaning tasks, like dusting
killer of germs and. Bacteria.
surfaces, cleansing windows
and mirrors, and shining
stainless steel.

Mops We can use it if it is not

It is used to soak up the liquid,
broken or useless.
for cleaning floor and other
surfaces, to mop up dust, or for
different cleaning purposes.

Floor scrubbers and Need to check the battery,

It is used to clean larger flooring
polishers brushes, wire, joints and
areas by means of injecting
bristles.
water with cleaning solution,
scrubbing, and lifting the
residuals of the floor.

Brooms and dustpans Check the circumstance of

Dustpan is. Used to choose up
brooms and dustpans that
the overall dirt and filth
are broken or not?
subsequent to sweeping.
Brooms are regularly used in
combination with a dustpan

Vacuum cleaner
Open the flooring head.
It is typically electrically driven. It
remove debris, check and
sucks up dirty particles and dirt
dustpans that those are
from floors, upholstery, draperies
broken or not?
and different surfaces.

6. It is important to make sure of safety when using chemicals to clean stoves, grills and ovens. Read the
attached Safety Data Sheet “SDS Selley Oven Gel” and answer the following questions:

a. What are the two Major Health Hazards of the product listed in the section “Hazards Identification –
Risk Phrases”?

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 Hazard 1: substance that is mildly anxious to the skin.

Hazard 2: substance that is harmful to human organ and systems

b. What must be considered for “Exposure Control/Personal Protection” for consumer use?

First aid measures: for advice, contact the national poisons centre or a medical doctor
immediately.

c. First Aid Measures:

What should you do if the products touches your skin?

If skin contact occurs immediately remove any contaminated clothing and wash skin thoroughly
with running water. Is swelling, redness blistering or irritation occurs seek medical assitence

What should you do if the products goes in your eyes?

If in eyes, maintain eyelids aside and flush the eye continually with running water. Remove
contact lenses. Continue flushing until recommended to end via the poison’ information centre or
a doctor, or for at least 15 minutes. Seek instantaneous medical attention.

d. Handling and Storage:

What are the conditions for safe storage of the product?

Observe exact work practices and avoid pores and skin contact. Wash hands and exposed skin
before meals and after use. Do now not devour or drink whislt using. Launder shielding clothing
one after the other from different clothing, and earlier and every reuse.

7. The table below lists different types of cleaning agents and chemicals for bar areas and equipment.
In the column “Amount of chemical required”, calculate the amount of chemical required based on the
ratio provided and the quantity of water to be used.

The formula to use is:

Example: ratio 1:50 means 1 part chemical to 50 parts water

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 To calculate how much chemical is required for 1.000 litres (=1000 millilitres), we
divide 1.000 by 50 = 0.020 litres.
Now we know we need 20 ml or 0.020 litres of chemical per litre of water.
If the mixture we require uses 5.000 litres of water then the calculation is: 5.000 (litres of water) divided
by 0.050 (Chemical per litre) = 0.100 Litres chemical.

Chemical Dilution per litre Water quantity Amount of chemical required

Dishwashing liquid 50.000 litres 0.200 liters

1:250

Floor cleaners 9.000 litres 0.120 liters

1:75

Bleach 5 litres 0.100 liters

1:50

8. List 3 things you need to think about to make sure you don’t injure yourself in the kitchen when lifting
heavy objects or bending over?

What 3 things do you need to think about to avoid injury in the kitchen?
1. Identify perilous manual assignments
2. Assess the hazard
3. Implement controls, monitor and review.

9. One important part in running a restaurant is making sure you save water, save energy and correct
disposal of kitchen waste. This will prevent harm to the environment. Give two examples for each
category on how you can help to achieve this in your commercial kitchen:

Save water 1. Turn of the taps whilst brushing your tooth and hands.
2. Check for leak in plumbing and toilets

Save energy 1.Reduce water heating expenses.

2.Replace your lights and use smart electricity bills.

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 Rubbish (food waste and 1. put recycling boxes where can see easily
broken service ware) 2. Garden waste belongs in your green waste bin

Recycling 1. donate garments, clothes and shoes.

2. Throw plastic and broken glasses in correct bin

Hazardous Substances 1. dispose of specialized cleaners in the right manner.

2. Do not dispose in drains of chemical residual.

Cooking fats and oils 1. Use the right storage container

2. Don’t combine fluids and in containers and recycle

Expired ingredients 1. Bad impact on human health and lead to certain death.
2. Can cause food allergies and reaction in body.

10. List 3 ways to manage pest control in a commercial kitchen? What do you need to think about before
using pest control chemicals in food areas?

What can you do to manage pest control?

1.eliminating breeding spaces

2.elimatimating food success.

3.regulasr pets’ inspection.

What do you have to think about before using chemicals in the kitchen?

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 Chemicals may pose a risk to safe food production due to mist and residue.
Never use sprays and chemical where fumes or mist could come in contact with preparations areas,
tools, equipment or food.
Ensure no chemical used do not contaminate food storage areas.

11. Your chef has asked you to make sure that there are enough plates and cocktail glasses for seafood
cocktails available at any time during service. What do you need to check so there are no problems
during service for the following categories:

Temperature Washing of glassware Damage Reporting

Make positive that there
are sufficient warm and
cold plates handy as
needed. some plates
can also need to be in
a cool. Room for
salads.
For cocktail of seafood to Find out for chips and Find out for chips and
avoid fats stains crack. removed form crack. Remove from
glassware have to no operation damaged operation broken
longer be washed in glass crockery and restore crockery and repair as
washer. In a commercial as repandly as swiftly as possible.
dishwasher, easy by possible.
using hand and polish or
wash

12. Service has finished. Your chef has asked you to sort the linen for the laundry pick up.
What do you need to do to make sure that all linen is there?
What are common cross contamination issues that must be considered when using linen in a kitchen?

What do you need to do to make sure all linen is there?

After used linen should be cleared after the usage of from restaurant tea towels, cleansing cloths and
uniforms. Additionally, linen should be ironed to assist with seamless presentation and also damage
microbes that linger after washing.

What are the common cross contamination issues?

For a chef, observe no longer to use the magic towel for the whole thing is an important consideration.
It is fundamental to stop cross-contamination, so separate cloths and tea towels ought to be required
for special purpose. Do not wash pots, clean benches and handling equipment with identical fabric. If
you do you are going to purpose cross- contamination.

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 ASSESSMENT OUTCOME RECORD

Assessor to complete

Assessment outcome Satisfactory  Not Yet Satisfactory 

Feedback to student

REASONABLE ADJUSTMENT
Has reasonable
adjustment been applied Yes  No 
to this assessment?

If yes, provide details of

adjustments

Student signature: Date:

Assessor signature: Date:

Student to complete

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  My assessor has provided me with feedback about my assessment

 My assessor has discussed the adjustments with me

 I agree to the adjustments applied to this assessment

Student signature: Date:

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