Clean kitchen premises

and equipment
SITHKOP101

Assignments
 SITHKOP101 CLEAN KITCHEN PREMISES AND
EQUIPMENT

Assignment Activity

1. Collect one MSDS for a chemical used in

kitchen cleaning and attach to the cover page as the
assignment

A MSDS will contain information on:

The exact name of the chemical

How to store the chemical
How to use the chemical
Safety precautions
First aid directions
Health hazard information
Fire and explosion information
Disposal information
The name , address and telephone number of the supplier

SITHKOP101 Clean Kitchen Premises and equipment Activities Answers

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 SITHKOP101 CLEAN KITCHEN PREMISES AND
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2. List three pieces of cleaning equipment and explain how they are
stored in a safe manner:

Equipment includes:

Mop
Broom
Brushes
Duster
Cloths
Buckets
Wet Vacuum Cleaner
Pressure cleaner
Squeegee
Dishwasher
Rubbish bins

Cleaning chemical, equipment and utensils should be stored spate form food
storage areas. Preferably these items should have their own storage room.

Store sharp knives in appropriate drawers or areas where they

cannot fall and create a hazard

Don’t store heavy items high up – this may create a problem getting
them down again as well as getting them up there in the first place

Don’t store electrical equipment in areas with water; keep them dry

Store expensive and valuable equipment in safe areas secured

against theft from staff or other people entering the kitchen.

Storage shelves should be non porous; that is they should not

absorb water. Some wood absorbs water and is discouraged by
health authorities; Stainless steel seems to be most favoured.

Never store chemicals with food

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 SITHKOP101 CLEAN KITCHEN PREMISES AND
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3. List three kitchen items that you clean on a regular basis and explain
how they are stored after they have been cleaned:

Cleaning pots

Pots are quite often too large to be washed in the dishwasher.

However if they do fit in the dishwasher, rinse the pot and wash it in the
dishwasher.

If not you will need to rinse the main product from the pot then wash in the
sink using a neutral detergent.

Ensure the water is:

Hot
Clean
Has detergent and suds

Cleaning cutlery

Cutlery is usually rinsed, washed in a dishwasher and then polished with a

clean dry cloth while still warm. Use a CLEAN CLOTH not a dirty one that has
been sitting around the kitchen.

Cleaning crockery

Rinse plates before placing them in a dishwasher and allow them to air dry
before stacking them away.

Deep cleaning

Despite your best efforts there is usually a build up of dirt and grime in a
kitchen. This is when kitchens will often conduct a ‘deep clean . This is best
done when the kitchen is closed. A pressure steamer or water pressure
cleaner is often used to remove these4 built up, unusual build up or stains.
SITHKOP101 Clean Kitchen Premises and equipment Activities Answers

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 SITHKOP101 CLEAN KITCHEN PREMISES AND
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4. Explain the sorting process for linen at your venue:

Linen is an important part of hospitality businesses using linen such as:

Napkins
Tablecloths
Bed sheets
Cleaning cloths

It’s important to sort the linen into groups of similar product. That is all the
napkins together, all the bed sheets together etc. This helps count and
manages the linen.

You may sort according to

Type
Colour
Shape
Material
Use

Make sure you remove excess waste and scraps from the linen before
placing in the linen sorting baskets.

Most businesses send linen to external laundries for cleaning and pressing.

Workplace: ST. DOMINIC COLLEGE OF ASIA

Candidates Name : IRENE M. MORENO

Assessor’s name: CHEF AL EMERSON A. CARRIAGA

Signature Date: NOVEMBER 7, 2016

SITHKOP101 Clean Kitchen Premises and equipment Activities Answers

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 SITHKOP101 CLEAN KITCHEN PREMISES AND
EQUIPMENT

SITHKOP101 Clean Kitchen Premises and equipment Activities Answers

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