SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Case study

ASSESSMENT C – CASE STUDY

INSTRUCTIONS (via LMS)

● You will require access to the learner resource for this unit, the internet and a computer.
● You are to answer all questions.
● Read each task and question carefully. Ensure you have provided all required information.
● Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with
your assessor prior to attempting the task. Reasonable adjustment means modifications or changes
that give you the same opportunities in training as a person without a disability.
● Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for
completion, etc., with you prior to attempting this task.
● To be deemed satisfactory in this task you must complete all tasks correctly. Your assessor will
determine how many attempts you are allowed for each task/question.

MARKED BY KYLE 13/9/22

MARKED AGAIN BY KYLE 14/9/22
Learner assessment guide and evidence
This assessment requires you to read the case study scenario and answer the questions.

You are required to do the following.

● Read the case study scenario.

● Complete Tasks 1, 2, 3, 4 and 5.
● Answer all the questions.

Case study
You are a kitchen attendant at the Sandpiper Bar and Grill. Part of your responsibility involves
following cleaning schedules to clean and sanitise food preparation and storage areas.

Task 1: Clean and sanitise kitchen area

● Read the extract from your organisation’s cleaning schedule and answer the questions.

Cleaning Schedule for Sandpiper Bar and Grill

Equipment Frequency Cleaning Cleaning Standard Person

or area method product and responsible
equipment
Wall tiles Fortnightly Brush surface Water, all- No visible Shift kitchen
above pot well and wipe purpose dirt or attendant
sink clean. Rinse cleaner, stiff streaks
with hot water. brush and
soft polishing
cloth
Pot sink After every Clean with hot Sanitiser and Sanitised to Shift kitchen

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service soapy water to hot water remove attendant

remove all food bacteria
particles, then
sanitise.
Deep fryer Every Drain old oil, Hot water, de- No visible Morning grill
Wednesday hot water and greaser and dirt or food cook
morning degreaser. stiff brush particles, no
Rinse and dry chemical
thoroughly. residue
Canopy First week of Outside Steam- Free from Moonshine
exhaust every month contractors cleaned all grease Filters Pty
filters and dirt Ltd

Q1: Which areas or items of equipment are you responsible for cleaning?
i)pot sink
ii)wall tiles above pot sink

CORRECT

Q2: What cleaning chemicals or agents will you use when completing these cleaning tasks?
sanitiser and hot water
stiff brush and soft polishing cloth

CORRECT

Q3: Why is it important to use the recommended PPE or clothing when completing cleaning
and sanitising tasks?
For personal protection from harmful chemicals and dangerous materials in the kitchen

CORRECT

Q4: You’re about to clean the tiles above the pot sink but they are greasier than usual. What
could you do?
I would also use the degreaser to get rid of the grease easily.

CORRECT

Q5: How could you modify cleaning the tiled area to kill harmful bacteria in the grout?
By using an alkaline cleaner.

CORRECT

Q6: Why must the pot sink be sanitised after every service?

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to remove the food residue so they won't contaminate the food cooked in the next
session.
CORRECT

Q7: Why is it important for organisations to have a structured cleaning regime?

To reduce cross-contamination and the chances that your customers will get sick or
even die from food prepared in your restaurant.
It also maintains standards of presentation for the establishment, so your premises

CORRECT

Q8: The cleaning contractor has finished cleaning the canopy exhaust filters. You notice
there are visible signs of grease remaining on the filters. They assure you it’s hygienically clean.
Is this acceptable by organisational standards?
No
CORRECT

Q9: Where must you store the cleaning chemicals or agents once you have finished your
cleaning tasks?
Away form the kitchen and food preparation areas.

CORRECT

Task 2: Clean and sanitise serviceware and utensils

● Answer the questions.

Q1: Based on organisational procedures and workplace requirements (such as equipment

turnaround times and production requirements), how do you clean the following items of
serviceware and utensils? Place an ‘X’ in the appropriate column in the table.

Item Handwash Dishwasher/glasswasher

Chopping boards X

Containers X

Cooking utensils X X

Crockery X

Cutlery X X

Dishes X

Glassware X X

Graters and peelers X X

Knives X

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SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Case study

Q2: The Sandpiper Bar and Grill has four dishwasher trays: two pronged and two flat. Sort the
items listed in Q1 into the four trays. If the variety of items listed cannot be sorted into
these two tray styles, indicate which items you would sort into another tray and what type
of tray you would use (pronged or flat).
flat tray– cutlery
peelers
chopping boards
cooking utensils
pronged tray–graters
glassware
containers
crockery
containers
CORRECT

Q3: How do you handwash a chopping board?

Scrub chopping boards in neutral detergent and hot (77 °C) water. Rinse and dry.
Occasionally soak chopping boards in bleach or a sanitiser suitable for removing stains
and ingrained dirt. Ensure the sanitiser is OK for use on your chopping board.
CORRECT

Q4: Why should you sanitise chopping boards once they have been washed?
To remove germs and bacteria.
CORRECT

Q5: What is the procedure for safely disposing of broken or chipped serviceware or utensils in
your workplace or training organisation? Indicate who it is reported to and any
documentation you complete.
remove any chipped or broken serveware from circulation immediately.
it should be reported to the supervisor and it should be recorded down so it can be
replaced.

CORRECT

Task 3: Clean and sanitise equipment

● Read the request from your supervisor and answer the questions.

Hi,

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Can someone please clean the mincer, bins and stovetop before I get back? And if
you finish before I get back, please sort the linen ready for cleaning.

I have an important meeting to attend but should be back before closing.

Thanks for your help.

Q1: What cleaning chemicals or agents do you need to clean the mincer, bins and stovetop?
⇨ Mincer–neutral detergentCORRECT

⇨ Bins–disinfectant and deodorants CORRECT

⇨ Stovetop–alkaline and degreaser.CORRECT

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Q2: Describe the procedure you would follow for cleaning the mincer.
• Refer to individual manufacturer’s instructions to correctly dismantle and clean the
equipment.
• This equipment comes into contact with food. Sanitise all safely disassembled parts
with neutral detergent and hot (77 °C) water.
• Rinse them, and then dry.
• Scrub all other surfaces with a stiff brush, neutral detergent and hot water.
• Rinse the item and dry with a clean cloth (or air-dry) to prevent the risk of cross-
contamination.
CORRECT

Q3: Describe the procedure you would follow to clean the bins.

Empty them. Wash with a disinfectant and deodoriser. Then reline them.

CORRECT

Q4: Describe the procedure you would follow to clean the stovetop.
• Use degreasers or alkaline cleansers to clean stovetops, around deep-fryers, inside
ovens and on any other equipment that may become splattered with grease and fat.
• Use an alkaline cleanser to remove baked-on deposits from your oven.
• Use caustic/chlorine cleaners to get rid of carbon build-up on your stovetop.

CORRECT

Q5: Do you need to sanitise the stovetop? Explain why or why not.

no need to sanitiser ,because they usually getting heat from the flames making it
impossible for bacteria to manifest.

CORRECT

Q6: While moving items in preparation for cleaning, you accidentally knock over a serving jug.
The handle is chipped but it’s not broken. What should you do?

I won't throw it away but also i won't use it again,i will show it to the supervisor so it
can be replaced.

CORRECT
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Q7: You’ve completed the cleaning tasks and your manager still hasn’t returned from their
meeting. You move on to the next task of sorting the linen.
The linen you need to sort contains the following items: grease-splattered uniforms, used
tea towels, bloodstained apron, wine-stained serving cloth, napkins with food residue and
crumbs, used tablecloths.
Sort the linen into the appropriate bags.

Bag 1 Bag 2 Bag 3 Bag 4 Bag 5

Kitchen Kitchen Dining Dining Hazardous
Heavy-soiled Light-soiled Heavy-soiled Light-soiled
Grease- Used tea towel used tablecloth, napkin with food blood stained
splattered wine stained residue and apron
uniform serving cloth crumbs

CORRECT

Q8: The linen bags are quite heavy and need to be moved to the rear door for laundering.
Explain how to move them safely.
for heavy bags a trolley, bag, bin or container can be used to move to the rear door for
laundering.

CORRECT

Task 4: Work safely

Q1: Locate the safety data sheet for one of the cleaning products or agents you would use for
the cleaning tasks in Task 2, Q1. These should be accessible in your workplace or training
environment or can be located online from the relevant product manufacturer.
Complete the table based on the information you obtain.

Name of product SUPER TRUMP

Manufacturer ECOLAB LIMITED

Purpose/use WASHING MACHINE DETERGENT

Dilution/preparation requirements DILUTE 1.5-3 ML OF SUPER TRUMP

IN 1 LITRE OF WATER IN WASH
CYCLE OF DISHWASHING MACHINE.

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Recommended personal protective SAFETY GOGGLES

equipment and clothing STANDARD GLOVES
PROTECTIVE CLOTHING

Safe disposal method WHERE POSSIBLE RECYCLING IS

REFERRED TO INCINERATION.
IF RECYCLING IS NOT
POSSIBLE,DISPOSE TO AN
APPROVED WASTE DISPOSAL
PLANT IN COMPLIANCE WITH
LOCAL,STATE AND FEDERAL
REGULATION.

Recommended storage
STORE LOCKED UP, STORE IN
CORROSIVE RESISTANT
CONTAINERS.
NOT TO BE STORED NEAR ACID.
STORED AT 5 TO 50 DEGREES
CELSIUS.

Action required in the event of a spill

WASH IMMEDIATELY WITH
WATER ,SUPER TRUMP IS
CORROSIVE TO METAL.
INCASE OF SKIN CONTACT WASH
OFF WITH WATER FOR 15 MINUTES.

CORRECT

Q2: You accidentally spill some of the above cleaning chemical in a food preparation area.
What action must you take according to the procedure in your workplace or training
environment?
Containing spillage and then collecting with non combustible absorbent material like
sand and placed in a container for disposal according to local regulation. flushing
away traces with water
For larger spills material contaminated should be contained to ensure runoff does not
reach a waterway.

CORRECT

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Task 5: Minimise environmental impact

● The Sandpiper Bar and Grill wants to ensure all staff understand their responsibility to
minimise environmental impacts of cleaning commercial kitchens and equipment. They want
to educate staff on waste minimisation and resource conservation strategies.
● Develop a poster to be displayed in the workplace which highlights key environmental
considerations, waste reduction strategies and environmentally sound waste disposal
methods.
● Your poster can include images and/or text, diagrams, flowcharts, suggested tips or other
creative ideas to communicate your message.
● Your poster can be any size.
● Your poster should consider methods to improve energy and water efficiency, and other
environmental sustainability considerations relevant to a commercial kitchen.
● Your poster should demonstrate (through pictures or words) your understanding of
appropriate waste management strategies for kitchen waste such as breakages, food waste,
hazardous substances, pest waste, recyclables and out-of-date food items.
● Save your poster as Assessment Environmental impact and submit to your assessor.
CORRECT
Assessor checklist
To be completed by the assessor.

Learner’s name:

Did the learner successfully Completed

demonstrate the following skills and Assessor comments
knowledge? Yes No
Recognised hygiene and cross-
contamination issues and the
importance and purpose of cleaning
regimes.
Read and correctly interpreted
cleaning schedule and organisational
standards of presentation for the
premises.
Selected appropriate cleaning agents
and chemicals and sanitising products
for the required cleaning task.

Identified cleaning, sanitising and

disinfecting methods that avoid risk to
food in food preparation areas.

Identified different uses of various

cleaning and sanitising products and
chemicals.

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SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Case study

Did the learner successfully Completed

demonstrate the following skills and Assessor comments
knowledge? Yes No
Can sort serviceware and utensils
and load dishwasher.

Identified items for handwashing.

Disposed of broken or chipped

serviceware and reported loss to
supervisor.

Sorted linen correctly.

Identified ways to reduce negative

environmental impacts.

Identified correct and environmentally

sound disposal methods for kitchen
waste.

Identified safe practices for using and

storing sanitising products, chemicals
and hazardous substances.

Located and correctly interpreted

content of safety data sheets (SDS).

Understands the purpose of using

personal protective equipment (PPE)
when cleaning.

Identified safe manual handling

techniques.

Read and correctly interpreted the

organisation’s disposal procedures
and safety procedures for chemical
accidents.

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