Bilal Hassan Assignment - 230610 - 122600

ASSESSMENT COVER SHEET
This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any
associated checklists are to be attached to this cover sheet before placing on the students file. Student results are not to be entered
onto the Student Database unless all relevant paperwork is completed and attached to this form.
BILAL HASSAN 14206836

Student Name Student ID
Faris Masarweh Completion 11 may
Assessor Name
Date
Course Name Certificate III in Commercial Cookery Course Code SIT30816
Unit Name Clean kitchen premises and equipment Unit Code SITHKOP001
FIRST ATTEMPT:  SECOND ATTEMPT: 


 Result
Please attach the following student evidence to this form S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit
  
Assessment 1  Written Assessment S | NYS | DNS
  
Assessment 2  Practical Observation S | NYS | DNS
  
Assessment 3  Written Quiz S | NYS | DNS
Final Assessment Result for this unit C / NYC

C = Competent / NYC = Not Yet Competent


Student Declaration: I acknowledge the assessment process has been explained Assessor Feedback:
and agree to undertake assessment. I am aware of NIT’s appeals process, should
the need arise. I also understand that I must be assessed as ‘satisfactory’ in all parts
of the assessment to gain a competent result for this unit of competency. I declare
that the work contained in this assessment is my own, except where
acknowledgement of sources is made. I understand that a person found responsible
for academic misconduct will be subject to disciplinary action (refer to Enrolment
Acceptance Agreement).
I give permission for a copy of my marked work to be retained and reproduced for Assessor Signature:
the purpose of review and validation.
Date: / /
Student Signature:
Date: / /
Administrative use only
Entered onto Student Management Database 

Date Initials
ASSESSMENT COVER SHEET

SITHKOP001 Clean kitchen premises and equipment
© Acacia Institute
Assessment Task 1
Written Test
Assessment Submission details:
1. Please include following details on the top of your assessment:
 Your Name
 Your Student Id
 Your Trainer’s name
 Title of your Assessment
 Assessment Due Date
 Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.
2. This assessment can be handwritten or in Microsoft word format. Following settings should be made for this
assignment to keep consistency among all the assessments:
Body text Page setup
 Font: Times New Roman  Top: 2.54 cm

 Font size: 12 point  Bottom: 2.54 cm
 Line spacing: Double  Left: 3.17 cm
 Text style: Normal  Right: 3.17 cm
 Header: 1.25 cm
 Footer: 1.25 cm
3. If handwritten assessments are submitted, hand writing needs to be clear and legible.
4. Do not forget to attach the Cover Sheet at the front of the assessment.
5. Make sure you have signed the Cover sheet to declare this is your own work.
6. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.
Achieving Competence:
To be deemed competent in this assessment you must:
 Correctly address all of the assessment requirements as described in this task

 Correctly address all of the submission instructions
 Successfully complete the Assessment Questions
 Submit assessment on or before the due date with an assessment cover sheet
Assessment Activity 1 1|P a g e

© Acacia Institute
Performance objective:
You need answer all the questions using information given to you from class and from your course material.
Assessment description:
You must provide a response to all questions in assessment Questions section.
Assessment Questions:
Checkpoint 1
Question 1: Drag the correct application to the relevant component of the cleaning process?
The act of cleaning is very subjective and may be understood in a variety of ways. When spending for a commercial
dishwasher, it is essential to have a solid understanding that there are a number of components that, to varied
degrees, contribute to the desired end. Four primary aspects go into cleaning process along with their application
includes
Contact time: is perhaps the most difficult part of any cleaning process that is applied in all the facets of cleaning.
It may determine the time that the product or the item would be influenced towards the mechanical action, chemical
action like the detergent and the thermal action.
Chemical: The impact that chemistry has on each aspect of house cleaning is a very complicated one. Not only does
this pertain to the detergents that are used, but also the chemical make-up of the water that is used makes a
difference, and this is true regardless of the item that has to be cleaned. This may include detergent which is
underestimated in mechanical washing and next is water which is used for washing.
Temperature: We are all aware of the impact that temperature has on our lives and how radically the dynamics
may shift in response to changes in temperature, whether those changes be positive or negative. Naturally, the same
is true for cleaning, and more specifically for washing things using machines. It play main role to remove the soil,
cleaning, safety and machinery.
Mechanical: Not only does the process of cleaning have a relationship to the washing machine itself, but it also has
a relationship to the goods that need to be cleaned. When it comes to cleanliness, cleaning crystal glassware and
smokehouse carts need two very different approaches. The amount of clothing and other items that may be washed
in a washing machine determines its capacity as well as its size. One thing that they all have in common, however,
is that their primary purpose is to provide the necessary mechanical movement for cleaning an object.
Question 2: Describe the properties and application of the following cleaning products?

© Acacia Institute
1. Water
Distilled water helps speed up the calibration procedure for the cleaning process since it has not been exposed to
air. Distilled water will not leave any film or residue behind on any surface, regardless of what you are cleaning.
since a result, distilled water is the superior choice for cleaning any surface, since the distillation process enhances
the water's inherent cleaning capabilities.
2. Detergent
A chemical known as a detergent is one that is used in the process of cleaning. In many ways, detergent is similar
to soap; nevertheless, it is more potent and dissolves more thoroughly in water. Detergents are very effective and
specialized cleaners that can remove grime, oils, and grease from surfaces like clothes and dishes.
3. Abrasives
Abrasives are types of cleansers that include microscopic mineral particles that, when combined with water,
provide a scouring action that loosens and eliminates filth that is firmly adhered to a surface. Cleaning products
that include abrasives function by increasing the agitation of the surface being cleaned and providing physical
scrubbing force.
4. Degreasers
Degreasers are potent cleaning solutions that are meant to remove filth, oil, muck, and other impurities that are
resistant to conventional cleaning methods. They are used to degrease surfaces and items. The majority of
degreasers that are used regularly are based on water, although the more powerful types incorporate powerful
chemical solvents. A degreaser is a kind of cleaner that is formulated to remove contaminants such as grease, oils,
cutting fluids, corrosion inhibitors, handling soils, fingerprints, and other types of pollution that are frequent in
assembly, stamping, and other types of metal production in refineries, motor repair shops, aviation hangars, and
factories.
5. Acid cleaners
Acidic cleansers are effective for a broad variety of jobs and may be applied in a variety of ways to get the desired
results. They are effective in removing tarnished surfaces, stains caused by hard water and food, inorganic salts,
and stains from food. Make use of them on concrete, masonry, and metal surfaces. They also have the ability to
neutralize alkali, making them valuable for protecting metal against alkaline corrosion and discolouration.

© Acacia Institute
Question 3: List and describe 3 common sanitation methods?
Manual cleaning and sanitizing: Surfaces, tools, and utensils are manually cleaned and sanitized. Clean and sanitize the sink
and any surfaces you'll be using before you start. Everything you need to do the necessary cleaning and sanitizing chores should
be available at your station, including: Garbage cans for trash and drainage racks for cleaning and sanitizing chemicals
Depending on the sanitizing technique you choose, manual cleaning and sanitizing involves six or seven steps. It entails:
eliminating food leftovers, grease, and dirt, cleaning using the proper cleaning solution (detergent, for example), sanitizing
using hot water or a chemical sanitizer and Be cautious not to burn or scald your hands when executing the hot water sanitizing
approach and make sure the object is thoroughly submerged in hot water for the necessary amount of time.
Mechanical cleaning and sanitizing: Utilizing a dishwasher or other automated cleaning equipment is part of mechanical
cleaning and sanitizing. Dishware, utensils, glassware, and tiny pieces of kitchen equipment are the goods that mechanical
dishwashers are used for most commonly. A mix of human and mechanical cleaning and sanitizing is used in the majority of
food operations. While some machines sanitize using a high-temperature rinse, others utilize a chemical sanitizer. The
procedures are comparable to manual washing and sanitizing if utilizing a mechanical dishwasher to clean and sanitize objects.
Before filling the machine, you should scrape and rinse as much food residue as you can. Avoid overloading the machine to
avoid improper cleaning of the products and additional wear and strain on the equipment.
Clean in place cleaning and sanitizing: Certain kitchen appliances are designed to be "cleaned in place." If an object is too big
or heavy to transport, clean-in-place cleaning and sanitizing is usually done. For instance: equipment that make soft serve ice
cream, Coca-Cola machines, espresso makers, Typically, these machines are built with pipes or other devices that enable
thorough cleaning of the equipment. To remove dirt and soiling and get rid of germs, hot water, detergent, and sanitizer are
flushed through the machine. To prevent causing harm to the equipment or contaminating food or drinks with strong chemicals
that might make someone ill, always adhere to the manufacturer's recommendations.
Question 4: Provide 3 requirements for the safe storage of chemicals?

 Carefully read the material's safety data sheet (SDS) or label, and adhere to any instructions about storage.
 Protect the substances from being accessed or used by unauthorized individuals.
 On-site storage of chemicals should be kept to an absolute minimum. Make sure that all of the chemicals have labels
that are readable, proper, and prominently displayed, and that the labels have not been damaged.
Question 5: What are the essential details which must be listed in a Safety Data Sheet (SDS)?
Information such as the qualities of each chemical, the physical, health, and environmental health concerns associated with the
chemical, protective measures, and safety precautions for handling, storing, and transporting the chemical are included in the
SDS. Information such as the qualities of each chemical, the physical, health, and environmental health concerns associated
with the chemical, protective measures, and safety precautions for handling, storing, and transporting the chemical are included
in the SDS. The information that is included in the SDS must be written in English, however it is permitted to also be written in
other languages.
Question 6: What will you do in the event of an accident involving chemicals? How could you obtain appropriate
information for first aid procedures?

© Acacia Institute
As soon as possible, make a call to either 911 or the local fire department to describe the nature of the accident as well as its
location. In the event of a serious chemical disaster, notifying the local authorities as soon as possible is likely to assist decrease
the risk of harm or property damage. Get away from the site of the collision and assist others in doing the same. 1
DETERMINE whether or not the location is safe, create a first impression, get permission, and put on personal protective
equipment (PPE). 2 If the individual seems unresponsive, use the shout-tap-shout technique to check for responsiveness as well
as breathing, life-threatening bleeding, and any other problems that might be life-threatening.
Checkpoint 2
Question 7: Provide a description for use for each of the following types of cleaning equipment?

© Acacia Institute
1. Dishwashers
The mechanical action that is essential to distribute and guide the detergent solution and rinse waters over,
under, and around the dishes in order to loosen and remove grime is what the dishwasher is designed to deliver.
The dishwasher performs this function. When washing delicate tableware like plates and glasses, which may easily
be dropped and shattered when handled with soapy hands, it is far safer to use a dishwasher instead of using
one's own hands.
2. Cleaning cloths
It is recommended to use a normal cycle for tough and soiled garments, while the permanent press setting may
handle an ordinary load without any problems. Fabrics that are lacey or loosely woven should be washed on the
gentle cycle. When washing whites, use hot water; when washing other loads, use warm water; and when washing
bright colors, use cold water. A piece of fabric that is designed to be used for cleaning; more precisely, a cotton
fabric that has a rough and spongy feel and is woven with the assistance of two needle-bars.
3. Scourers
For the purpose of cleaning problematic things and/or surfaces, scourers may be found in a wide range of styles
and constructed of a number of materials. One example of a distinction that can be made between the various
kinds of scourers is whether or not they are abrasive. Scourers with an abrasive surface are harsh to the touch and
have the ability to scrape surfaces while also removing harder problems.
4. Brooms and dustpans

It is common practice to begin the process of cleaning a surface or object by first sweeping the area and removing
any loose debris using a brush or broom. An excellent illustration of a brush that can be used to pick up and
effortlessly remove dirt is a dustpan that comes with a brush.
5. Mops, pressurised steam cleaners and hoses

It is impossible for a standard mop to remove obstinate filth without the use of cleaning agents, but a steam
cleaner can. The use of water in a steam mop causes the filth and dirt to become more dislodged before it is
absorbed by the mop head. In addition, steam dries at a faster rate than water does, which means that you won't
have to worry about the mold returning once you've cleaned it. A hose is a flexible hollow tube meant to convey
fluids from one area to another. Hoses may be made from a variety of materials. Pipes or, more broadly, tubing
are other names that are sometimes used to refer to hoses.
6. Floor scrubbers and polishers

Floor polishers are multipurpose floor cleaning devices that preserve a floor's appearance by scrubbing, polishing,
or buffing it using revolving brushes or pads. Floors may look their best when they are regularly polished. They are
quite a flexible cleaning equipment since they come with a variety of different attachments that can be used on
various types of floor surfaces. A floor buffer is a kind of equipment that also goes by the names swing machine,
side-to-side machine, bonnet cleaner, floor polisher, and floor machine. Other frequent names for this tool are
swinging machine and side-to-side machine. There are a variety of names for the machine used to buff floors.
Question 8: Provide 5 examples for kitchen surfaces, food preparation and storage areas which need to be
cleaned and sanitised in a commercial kitchen to ensure food safety?

© Acacia Institute
 Quartz worktops: one of the most loved work surface material and its manufactured composite, which means it’s not
natural stone instead the mixture of the various material.
 The preparation includes tasks such as peeling apples, washing and chopping lettuce, slicing carrots, and creating cole
slaw from cabbage. A license as a retail food establishment is necessary for any vendor that prepares, packages, or
serves food (for example, chili roasters are required to have a license as a retail food establishment).
 Wooden kitchen: hardwood timber: The use of a wooden work top in a kitchen is an excellent method to create an
authentic rustic feel. It is also possible for it to provide an undertone of rustic character to a kitchen that has a
contemporary or even industrial appearance. Every kind of kitchen may benefit from the warmth that oak, maple,
beech, cherry, and walnut deliver. In addition to that, it is naturally germ-free and sanitary, and it has antibacterial
qualities. It is recommended to use hardwoods, especially because to the high oil content of teak and iroko, these
species are excellent choices for the area surrounding sinks. Because of this, they are particularly resistant to water.
 Always ensure that raw foods are stored in containers that are airtight and placed in the coldest part of the refrigerator.
It is important to store raw items below cooked meals so that liquids such as meat juices do not leak down and
contaminate the cooked food.
 Marble kitchen worktop: Marble is a naturally occurring metamorphic rock that has been prized for centuries and
continues to be in high demand because of its sophisticated excellent looks. However, it is not without its faults. Its
veining is what gives marble much of its character; whether you select light grey lines or dark and dramatic ones, the
background color of marble is clean and serene. The majority of marble's positives can be attributed to the stone's
attractive appearance. In addition to that, it floods the space with an abundance of light.
```````
Question 9: What are the requirements for effective pest control measures including reporting procedures in
food premises?
It is essential that food storage places and containers be pest-proof, that spills be cleaned up immediately, that standing water be
removed, that garbage be placed in pest-proof containers, and that storage rooms be kept clean. The food and shelter provided
by food production facilities attract a wide variety of pest species, which may infiltrate the food supply and production facilities
at various locations and contaminate surfaces, materials, equipment, and food items. The following maintains pest control:
putting into practice an integrated pest management system (IPM) under the direction of a qualified individual;
Inspection of arriving items, including trucks, packing, raw materials, and additives; Food stores and containers should be pest-
proof, spills should be cleaned up immediately, standing water should be removed, garbage should be placed in pest-proof
containers, and storage places should be kept clean. Keeping pests out by doing routine inspections and maintenance on
buildings to stop them from entering via windows, drains, vents, screens, doors, pipelines, roofs, etc.;
Elimination of vegetation and waste from the surrounding area; monitoring, identification, reporting, and documenting of pests;
and adopting adequate pest control methods and recording actions in accordance with regulations and best practices; Keeping
pesticides in a safe, regulated environment to avoid contamination.
Question 10: Describe the requirements for inspecting the following types of cleaning equipment before use?

© Acacia Institute
1. Mops
is a piece of fabric, sponge, or other absorbent material that is connected to a pole or stick. It may also be a mass
or bundle of coarse threads or yarn, etc. It may be used to mop up dust, clean floors and other surfaces, absorb
liquid, and serve a variety of other applications related to cleaning. It's usual practise to use wet mops to clean
the floors in the kitchen and bathroom. Typically, they feature heads made of sponges or fabric that may be
submerged in water containing a detergent or other cleaning agent (often referred to as a surfactant) and then
rinsed after the cleaning process is complete.
2. Brooms
They may be used for hygienic cleaning, or they can be used to clean food items like vegetables, fruit,
mushrooms, or shellfish. Both of these uses are possible. When it comes to maintaining proper hygiene and
cleanliness in a kitchen, restaurant, hotel, or workplace, having a broom that is up to the challenge is very
necessary.
3. Brushes
They may be used for hygienic cleaning, or they can be used to clean food items like vegetables, fruit, mushrooms,
or shellfish. Both of these uses are possible with these products. There is a wide variety of styles and dimensions
available for use as kitchen brushes. There are a variety of materials that may be used to construct their bristles,
including nylon, polypropylene, mesh, natural bristles, plastic, and brass.
4. Bucket
There is no need to attach labels to buckets that can be recognized immediately (like red buckets), as long as
they are not being used for anything else. The word "sanitizer" or the name of the chemical must be written on
the label of any buckets that are difficult to recognize.
5. Cleaning cloths
They are put to use for wet cleaning and moist dusting of all surfaces that are located above the ground. They
are also useful for cleaning sanitary fixtures like bathtubs and wash basins, among other similar items. Cotton
cloths that are knitted or loosely woven, as well as non-woven cotton cloths, are all examples of wipes.
Question 11: Provide 5 suggestions for safe work practices including safe manual handling when cleaning food
premises?

© Acacia Institute
Clean. Always wash your hands, the surfaces you're working on, the food, and the utensils you use.
At a minimum of twenty seconds, lather up your hands with some warm soapy water...apart (Keep Apart) Keep raw foods apart
from cooked items....
Prepare the food. Foods have to be heated up and kept at that temperature...Chill. Immediately place the food in the refrigerator.
Question 12: What are the uses of the following types of Personal Protective Equipment (PPE)?
1. Overalls
Overalls are one-piece clothes that are used to shield the user from possible dangers in the job as well as the
apparel that they are wearing. They are a well-liked option for personal protective equipment because to the
versatility of their design, which provides protection from the head to the toes, and the extreme comfort they give
for extended periods of usage.
2. Jacket
Purpose. When workers are at risk of being exposed to hazards such as poisonous or corrosive chemicals,
biological pathogens, molten metal splashes, heat extremes, and other potential dangers, employers are
compelled to provide them with personal protective equipment.
3. Apron
The apron adds another layer of protection to the front of the body, preventing it from coming into contact with
the bodily fluids or waste of the patient.

© Acacia Institute
4. Goggles and mask
Safety goggles are a kind of eye protection that has a close fit and fully covers the eyes, eye sockets, and the facial
region surrounding the eyes. They also protect the wearer from splashes, dust, and mist in addition to impact. It is
possible to wear safety goggles over glasses with prescription lenses.
5. Gloves
Gloves are required to be worn if there is a risk of sustaining an injury or being exposed to skin contact due to the
presence of substances such as chemicals, infectious agents, heat, cold, abrasive, or cutting items.
6. Waterproof clothing and footwear

Users are protected from any potential threats to their health or safety on the job when they wear safety apparel,
making it an essential item in the workplace. In certain circles, it is referred to as PPE, which stands for "personal
protective equipment." It reduces the risk of being hurt, becoming sick, or getting into legal trouble, and it makes
the workplace a happier, healthier place for everyone.
Checkpoint 3
Question 13: List the typical the steps for a general cleaning procedure of a kitchen?
A little period of regular cleaning helps you stay on track and prevents messes from accumulating. When the dirt and muck
from day-to-day activities are removed, more in-depth cleanings on a weekly and monthly basis become less of a bother.
 Spray and wipe down the top of the stove and the countertops.
 Do not overlook the need of clearing the vent hood of any splatters.
 Sweep the floor and clean up any spills that have occurred.
 Use a cleanser that is multipurpose to scrub the sink, and then dry it off.
 Take care of the dishes.
 As quickly as possible, unload the dishwasher and wash the dishes by hand. The dishwasher should only be used for
dirty dishes.
 Clear the clutter and put objects back where they belong.
 Everything that does not belong in the kitchen should be moved to where it really belongs.
Question 14: Provide a description for the cleaning methods used for the following surfaces?
Assessment Activity 1 10 | P a g e
© Acacia Institute
1. Glass
To clean the glass, you may use soap and water, a professional glass cleaner, or a combination of one part white
vinegar and four parts water (ideally distilled water). To prevent streaks on glass, you should avoid washing it
while the sun is directly above. The window should be cleaned from the top down, so begin at the very top.
2. Stainless Steel
The Most Effective Cleaning Methods for Stainless Steel That Can Be Done at Home. Olive oil and vinegar are used.
A significant number of individuals praises the straightforward mixture of vinegar and olive oil as an effective
cleaner for stainless-steel home equipment. Dishwashing Liquid and Baby Oil. To clean your stainless steel
equipment, you may also use something as simple as dish soap.
3. Copper
First, combine one-fourth of a cup of flour with one-fourth of a cup of salt, and then add enough vinegar to form a
thick paste. Rub that paste into the surface of the copper, and then use a cloth made of microfiber to buff it until
it reaches the desired shine. After that, properly wash and dry the surface.
4. Iron
The following are the actions that you need to do in order to clean an iron with vinegar: After turning off the iron,
fill it with water and vinegar in equal amounts. Turn the iron back on. Turn it on and adjust it to its maximum
setting; then use the steam setting in the air to shoot steam out of the base. This technique should be carried out
multiple times.
5. Tiles
Get rid of any loose dirt. Prior to having them cleaned, tile floors of any kind need to be swept or vacuumed first.
In a big bucket, combine a gentle dishwashing liquid with some water. When adding detergent to your water,
remember that less is more since adding too much might make it harder to rinse.
Put a microfiber rag or mop into the solution, and then do the following:
Be sure to give it a good rinse.
6. Extraction fans
Remove the filters from the hood in a cautious manner.
Warm water should be added to a big bucket or the sink.
Put some baking soda and dishwashing liquid into the water, and then add a few drops of dishwashing liquid.
The filters should be submerged in the water.
Give the filters at least ten minutes to absorb the liquid before proceeding.
Time to scrub.
© Acacia Institute
Question 15: Which safety precautions do you need to adhere to when cleaning electrical equipment and areas
which are high up, e.g. ceilings and ceiling lights?
Before touching any electrical component for any purpose, including cleaning, be sure that all necessary electrical safe work
procedures have been followed. These measures are mandated by law.
If possible, de-energize electrical equipment before cleaning.
Before cleaning, surfaces that have been heated should be allowed to cool.
Wait until the cleaning solutions are dry before reactivating them.
Question 16: Provide the procedural steps used for damp “mopping”?
Vacant the Area Please. There is some preliminary work that has to be done before you begin sweeping...
Before you mop the Floor, You Should Sweep It...
Make Use of Hot Water...
Mop the floor in sections.... Rinse and wring out your mop.... Mop the floor in sections.
Make Sure You Swap Out Your Cleaner...
Put some water on the Mop...
Allow the Floor to Dry Naturally, then Hang Up the Mop.
Question 17: Describe the steps used for sweeping floors in order?
Sweep in the direction of yourself, rather than away from you, to assist keep the debris pile under control and reduce the
quantity of dust that gets sent up into the air. Beginning in the corners, move in quick, even strokes toward the center of the
room. The next step is to make frequent use of a dust pan to prevent your dirt mounds from dragging over the clean floor.
Checkpoint 4
Question 18: What are the procedures for washing cutlery and crockery, both manually and using a dishwasher?
1. Pre-Rinse Utensils
When filling the machine, you must make sure there is no remaining food in the pans. Dishes should be properly emptied and
washed in the kitchen sink. Place the dishes in the washer right away. Avoid placing your utensils at the bottom of the
dishwasher since it is operating at a little higher temperature. Place your bowls and wine glasses at an angle to ensure that the
soap goes inside and that they are properly cleaned. Put the knives, forks, and spoons on the dishwasher's designated tray.
Always verify if plastic cutlery is dishwasher-safe.
2. Examine the dishwasher in step two.

Verify that your dishwasher's components are all operating correctly. from rotating machinery to sprayers and spinning arms.
You can ensure a smooth wash cycle with its assistance.
3. Add a detergent
Now, fill the dishwasher's detergent dispenser according to the instructions in the user handbook for the equipment. Depending
on the size of the washing load, use the appropriate quantity.
4. Activate it
Start the wash cycle by turning on the hot water pipe.
© Acacia Institute
Question 19: What is the correct procedure for washing kitchen utensils, pots and pans? How does a correct
procedure affect economical aspects?
© Acacia Institute
Warm soapy water should be used to clean cutlery, cookware, dishes, and any other detachable components. If you need to, you
can use a brush. After cleaning, give it a last rinsing in some clean water. Put the goods to be sterilized into a wire basket or
another container, and then submerge it entirely in a cleaning solution. You may make a disinfecting solution by combining one
tablespoon of unscented chlorine bleach with one gallon of warm (not boiling) water in a mixing container. Warm water makes
the bleach evaporate, which in turn makes the solution less effective. Dry the dishes using airflow on a dish rack that has been
cleaned and disinfected. The use of a dishcloth poses the risk of recontaminating the dishes. There are three primary elements
that play a significant role in determining how successful the expansion of My Other Kitchen will be. These factors include the
population and economy of certain regions, as well as the governmental systems that impose restrictions on My Other Kitchen's
capacity to do business in such locations.
Question 20: What are the cleaning, sanitation and storage requirements for cutting boards?
Remove extra dirt or soil.

The chopping board might use some more soap.
Scrub using a brush that has bristles made of plastic.
Finish by rinsing in the water provided.
Lie flat on a drying rack to store.
Sanitizer should be sprayed in a uniform layer.
Question 21: List the procedure for cleaning a deep-fryer in correct order?
First, turn off the power and let the oil reach room temperature...
The second step is to drain the oil and clean the inside of the device...
Step Three: Apply a Covering of Water and Cleaner to the Soiled Areas...
Fourth Step: Turn on the Heater and Bring the Water to a Boil...
Fifth Step: Let It Cool Off, Pour Out the Water, and Give It a Good Rinse
Question 22: What are the general provisions for cleaning and maintaining small and large equipment in a
kitchen?
After cleaning, give it a last rinsing in some clean water. Put the goods to be sterilised into a wire basket or another container,
and then submerge it entirely in a cleaning solution. To make the disinfecting solution, combine one tablespoon of unscented
chlorine bleach with one gallon of warm water in a mixing container. Dry the dishes using airflow on a dish rack that has been
cleaned and disinfected.
Question 23: What are the daily requirements for removing rubbish and cleaning rubbish bins effectively?
© Acacia Institute
Every day, using an antibacterial spray cleaner and paper towels, wipe the lid and sides of the trash can. Maintain this so that it
gets ingrained in your cleaning routine and becomes second nature to you. Once a week, give the garbage can a thorough
cleaning and disinfect it using a mixture of hot water and a liquid cleaner or disinfectant.
Checkpoint 5
Question 24: Describe the provisions for efficient supplies of clean, undamaged crockery during service?
Maintain the stacking and operation of the dishwashers.

When each item has been washed, remove it from the stack as quickly as possible so that you may start another load.
Put everything in the spots where they belong so that the wait staff and kitchen workers have access to them at all times when
the restaurant is open for business.
If possible, wash by hand to prevent a backlog from developing.
Keep in mind that the things that are coming out of the sink or dishwasher are hot and slippery. Be very cautious while handling
them so that you don't chip or shatter them.
To maintain proper hygiene, pick up utensils by their handles and cups by their bottoms while handling them.
After removing everything from the dishwasher and allowing it to dry, you should examine each item to ensure that it is clean.
If anything has to be cleaned more thoroughly, give it a good scrub first, and then put it through the dishwasher for a second
round of cleaning.
Question 25: Provide 6 examples for measures to reduce or improve water and energy usage in a kitchen?
Sweep and mop the floors rather than using the hose
Run the dishwashing cycles with full load only
Buy energy efficient appliances like the dishwasher
Ensure the freezer units are functioning at the lowest possible temperature
Ensure that the cool room seal is in the good condition install the plastic curtains in doorway
Keep the gas burner on low flame during the service period to eliminate the use of lighters
Question 26: List 6 steps an organisation can take to minimise the environmental impacts of a kitchen?
Make sure you are prepared and just purchase what you need.
Use your freezer.
Use your imagination when you have food left over..
Blend, bake, or boil. Even if overripe fruits and vegetables may not have an appetising appearance, it does not indicate that they
cannot be used successfully in culinary preparations.
Talk it up. Food waste prevention is the most efficient method for reducing the negative effects that food waste has on the
environment.
Question 27: What are the common storage procedures for the following equipment or utensil?
© Acacia Institute
1. Small utensils
A kitchen utensil is a hand-held implement that is used for the preparation of meals. Common activities in the
kitchen include chopping food items to the desired size, cooking meals over an open fire or on a stove, baking,
grinding, mixing, blending, and measuring; specialized instruments are designed for each of these activities and
this would be placed on shelve.
2. Pots and pans

The term "pot" refers to a kind of cookware that is often tall and has straight sides. Pots are typically used to hold
a greater quantity of food. Cookware with shallower sides and a range of shapes and sizes may be referred to as
"pans." Examples of pans include frying pans, cake pans, and many other forms of cookware used in the kitchen.
They are hang from hooks from range of hood.
3. Bain-marie dishes and bowls

The storage of food or components is the most typical use for a bain marie in the contemporary kitchen. It is
common practise to use bain maries not just to warm but also to chill food before serving. You may see this in
action at salad bars that keep their salad dressing and other ingredients warm in bain maries. To maintain the
food's cold temperature, the container may be stored in a refrigeration unit or be covered in ice.
4. Cutlery
The most fundamental definition of cutlery refers to the collection of tools that are used in the processes of
preparing, eating, and serving meals. It comes with cutlery such as knives, forks, and spoons, as well as utensils
such as salad servers, tongs, and dish holders for serving dishes.
Question 28: What are the end-of-service requirements for the following types of cleaning equipment for
storage?
1. Vacuum Cleaner
Clean the bristles and remove the dirt with hair. Rinse if necessary and hang to get it dry
2. Brooms and Brushes

Remove the pads and then wash per manufacturer instruction. Wipe over exterior and hang the pads to get it dry
3. Wet Mops
Rinse then with hot water and hang to dry and in the end bleach them occasionally
4. Dusters and Cloths

Pour out the contents and rinse them thoroughly
5. Polishing Machine
Empty the dust bag and clean the filter, retract the cord and wipe over the exterior
6. Buckets
© Acacia Institute
Shake off the excess dirt and deposit in the appropriate laundry bag for washing
Checkpoint 6
Question 29: Describe the correct waste management procedures for the following materials?
1. Recyclable items (commingled
Glass, metal, paper, and plastic are some of the most common types of trash found in kitchens that may be
recycled. By recycling these materials and turning them into new goods, we can cut down on the quantity of
garbage that ends up in landfills.
2. Food scraps
recycling is an effective approach to control the trash produced in kitchens. The practice of reusing or
reprocessing waste materials in order to create new goods is known as recycling. Glass, metal, paper, and plastic
are some of the most common types of trash found in kitchens that may be recycled. By recycling these materials
and turning them into new goods, we can cut down on the quantity of garbage that ends up in landfills. In order to
recycle items from the kitchen, one must first sort recyclables from other types of garbage and then deposit the
recyclables in the right recycling containers.
3. General waste
The following are some categories and instances of garbage that are most often seen in kitchens: Food waste
includes unused food from consumers, uneaten goods and ingredients, as well as waste ingredients. Recycling of
plastics includes potential recycling of recyclable food packaging. glass trash consists of empty bottles and jars that
were previously used to store liquids or chemicals.
4. Chemical containers and chemical residuals

The plastic container or box has to be sealed, and then it may be thrown away with the ordinary waste from the
laboratory. Containers made of metal need to be washed three times with water or another appropriate solvent
and then dried in the air. If there are no dangerous chemical residues within the container, then it is OK to throw it
out with the other rubbish in the laboratory.
© Acacia Institute
Question 30: What are the essential environmental considerations and points of care for the disposal of
chemicals and hazardous substances?
Segregate potentially dangerous materials into their own storage spaces. Separately from the rest of the workplace, purge or
ventilate any spaces that are used for storage. Employees should get extensive training on handling and safety practices. It
would be helpful if you could offer personal protective equipment such as gloves, goggles, and respirators.
Question 31: Why is linen sorted and counted? How do you prevent cross-contamination from linen and
separate linen in case of contamination?
Soiled linens are sorted out and removed using carts that are specifically designed for linens. In order to prevent these carts
from coming into touch with clean and sterilized linens, they have been labeled and segregated. Before handling filthy linen
(such as sheets, towels, or curtains), you should always put on a pair of gloves made of reusable rubber. Under no
circumstances can filthy linen be carried against the body. Always be sure to put it in the appropriate container. To avoid the
contaminating of the air, surfaces, and the cleaning crew, dirty linen should be rolled up carefully. When dealing with clean and
dirty linen, they have the responsibility of ensuring that the two are kept totally separate to eliminate any possibility of cross-
contamination.
Question 32: What is a cleaning schedule? What should be included in a cleaning schedule?
A cleaning plan is a straightforward and efficient method of proving that all of the equipment is cleaned on a regular basis. It is
a series of instructions that describes everything that needs to be done in order to keep the premises in a clean and sanitary state.
The instructions are meant to be followed in order to keep the premises in good shape. The frequency of cleaning, the people
who are responsible for it, the technique of cleaning, the quantity and kind of chemical that is to be used, and the precautions
that are to be taken (such as wearing protective equipment) must all be outlined in a schedule that must be drafted and then put
into action.
Question 33: What is the purpose of a cleaning checklist?
The fact that it details all of the essential tasks for cleaning means that the cleaners may follow the list step by step in each room
to ensure that they clean all of the necessary components of the property. The usage of a cleaning checklist may assist you in
maintaining order in your home and ensuring that all of your activities are completed in a timely manner. They adhere to a
standard cleaning checklist in order to provide you with an atmosphere that is free of any traces of filth.
© Acacia Institute
Assessment Task 2
Assessment Submission details:
1. Please include following details on the top of your assessment:
 Your Name
 Your Student Id
 Your Trainer’s name
 Title of your Assessment
 Assessment Due Date
 Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.
1. This assessment can be handwritten or in Microsoft word format. Following settings should be made for this
assignment to keep consistency among all the assessments:
Body text Page setup
 Font: Times New Roman  Top: 2.54 cm

 Font size: 12 point  Bottom: 2.54 cm
 Line spacing: Double  Left: 3.17 cm
 Text style: Normal  Right: 3.17 cm
 Header: 1.25 cm
 Footer: 1.25 cm
2. If handwritten assessments are submitted, hand writing needs to be clear and legible.
3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.
Achieving Competence:
To be deemed competent in this assessment you must:
 Correctly address all of the assessment requirements as described in this task

 Correctly address all of the submission instructions
 Successfully complete the Assessment Questions
 Submit assessment on or before the due date with an assessment cover sheet

© Acacia Institute
Performance objective:
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the
elements and performance criteria for this unit of competency
Assessment description:
Part A: You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will
provide you with feedback and the result you have achieved.
You are required to complete each question of this assignment. To complete the cleaning schedules in Question
2 and 3, use the attached templates “Cleaning Schedule Kitchen area” and “Cleaning Schedule Equipment”.
Part B: You will be observed on 6 separate instances, performing cleaning procedures in a kitchen including all the
equipment and utensils listed in the observation checklist on the following pages.
Assessment Questions:
Question 1: What is the importance of cleaning kitchen premises and equipment? What are the main
components of cleaning and what is involved for each process?
Importance of Cleaning
Cleaning gets rid of germs as well as dirt and dust, which leads to improved indoor air quality and leaves a smell of
freshness in its wake. Because of their reputation as two of the germiest rooms in any home, the kitchen and
bathroom often call for additional cleaning and sanitizing efforts.
Components of the cleaning process
When it comes to cleaning, time, temperature, mechanical action, chemical reaction, and procedures are the five
most significant aspects to consider. Each of these aspects contributes to the overall quality of the clean. The
optimal outcome will be achieved by striking a balance between these criteria. Inconsistency in the outcomes may
be expected if any one of these components is out of line.
Reasons for Cleaning Reasons for Sanitising
Cleaning gets rid of germs as well as dirt and dust, which 1. Killing germs is the purpose of disinfecting and
leads to improved indoor air quality and leaves a smell of sanitising an area.
freshness in its wake. Because of their reputation as two of 2. Sanitising and disinfecting are totally risk-free
the germiest rooms in any home, the kitchen and bathroom processes.
often call for additional cleaning and sanitising efforts. 3. Sanitising and disinfecting include a larger
© Acacia Institute
region than just cleaning.

© Acacia Institute
Question 2: Use the template “Cleaning Schedule Equipment” for this task.
Select 6 pieces of equipment from the list below and complete in the template for each piece of equipment:
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 for 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
(DONE)
Equipment (select 7):
 cooking equipment
 dishwashers
 garbage bins
 scales
 temperature probes
 food processors
 blenders and attachments
 mincers
 slicing machines
Question 3: Use the template “Cleaning Schedule Kitchen area” for this task.
For each item/area listed below, complete in the template for each:
a) Item or area
b) Person responsible (e.g. your name)
c) The frequency when this equipment must be cleaned
d) When the equipment should 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
(DONE)
Kitchen:
 kitchen floors
 shelves and walls
 service-ware typically encountered in a commercial kitchen
 cutting boards
 knives
 cooking utensils
 containers
Question 4: What are the uses and applications for the following cleaning equipment? Which aspects do you
need to check for each piece of equipment before use to ensure it is safe and ready to use?
Equipment Applications for use Areas to inspect
Dishwashers Dishwasher are sued to clean the cutlery Supply of water and the drain line.
and crockery along with the glassware in Hoses are clear and are not
the combination with the detergent damaged. Filter and dishwasher door
© Acacia Institute
is cleaned
Cleaning cloths They are used to clean the bench tops and Sanitized daily and freshly
the pieces of the kitchen equipment in laundered
combination with the hot water
Mops Mops are used to clean the floors with the Handle is not splintered and the
water. These must be used in the tiled fibers are clean and untangled.
areas and the other areas where the water
based cleaning would be appropriate

© Acacia Institute
Floor scrubbers and polishers Floor scrubbers and polishers are used on Pads are clean and they are chosen
the tiled areas to refresh the surface and to suit the surface as the power cord
remove the stubborn stains is intact
Brooms and dustpans They are used to dry the floor and surface Head is secure and case is not
to pick up the food items and other dirt on cracked and its washed regularly
the floor
Vacuum cleaner Vacuum cleaner is used to remove the Dust bag is empty and suction is
stubborn dirt strong.
Question 5: Provisions for the safe use of cleaning agents and chemicals required for cleaning stoves, grills and
ovens. Read the attached Safety Data Sheet “SDS Selley Oven Gel” and answer the following questions:
a) What are the Major Health Hazards of the product listed in the section “Hazards Identification – Risk
Phrases”?
Substance that is anxious towards the skin

Single exposure as the substance which is unsafe to the organs of the human goal or the system
Repeated exposure as the substance is harmful to the organs of the human goal or the system
Substance that is corrosive to ocular tissue
b) What must be considered for “Exposure Control/Personal Protection” for consumer use?
For advice, contact the national poison center or the medical doctor immediately. Remove immediately all waste that even
somewhat resembles garbage that might be infected. It is recommended that you use antiseptic soap and plenty of water to do a
thorough cleaning of the affected region. It is very recommended that contaminated clothes be washed before either reusing it
or disposing of it. Seek scientific attention
c) First Aid Measures:

What should be done if the product comes in contact with skin?
What should be done if the product comes in contact with eyes?
In the event that it gets in your eyes, you should tilt your head back, keep your eyelids open, and continuously rinse your eyes
with water. Remove contact lenses. Keep flushing until the Poisons Information Centre or a doctor tells you to stop, or for at
least 15 minutes whichever comes first. Seek immediate attention from the scientific community.
d) Handling and Storage:

What are the conditions for safe storage of the product?
Maintain careful working procedures and stay away from direct skin contact at all costs. Always be sure to wash your hands
and any exposed skin before and after eating. Do not consume anything or drink any liquids while operating. Launder protective
clothes one item at a time, separating it from other items of clothing, and do so before reusing it.

© Acacia Institute
Question 6: The table below lists different types of cleaning agents and chemicals for bar areas and equipment.
In the column “Application examples”, list 2 applications for use for each product.
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
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 Application examples
required
Utensils and equipment
Dishwashing liquid 1:250 50.000 litres 0.200 liters
0.120 liters Floors and bar mats

Floor cleaners 1:75 9.000 litres
0.100 Cleaning mops after the use and around

garbage areas and garbage bins
Bleach 1:50 5 litres
Question 7: What are the 5 risk controls for manual handling tasks suggested by Safe Work Australia? What do
these suggest to reduce injuries as a result from lifting?
Identify the manual assignment
Assess the hazard
Implement the control
Monitor and review
Apply in the end
Question 8: One important aspect in business operations is the effective reduction of environmental impacts.
List 4 examples for each of the following categories to conserve energy, reduce waste and prevent harm to the
environment and provide a general description of how various wastes can impact on the environment:
Water Conservation While you brush your teeth and wash your hands, make sure the water is turned off at the
washbasin.2) Take more quick, quick showers.3) Outfit your shower with water-conserving
shower heads or flow restrictors.4) Inspect the plumbing and toilets for any signs of leakage and
repair them as necessary.
Energy Conservation 1) Decrease the costs associated with heating the water.2) When you leave a room, make sure the
fan is turned off.3) Make use of electrical strip controllers.4) You should switch out your light
bulbs.

© Acacia Institute
Waste Management & 1) Place recycling bins in areas that are easily accessible to people.2) Donate any of your
Recycling outgrown clothing and footwear.3) Turn leftover food into compost.4) Garden garbage belongs in
your green waste bin
Hazardous Substances Make use of cleansers that are less harmful to the environment.2) Send the product back to the
manufacturer.3) Chemical residue should never be disposed of in drains.4) Properly dispose of
specialized cleansers such as silver polish and other similar products
Cooking fats and oils Utilize the appropriate container for storage.2) Never mix different fluids together.3) Don't forget
to replace the oil filter.4) Place items in appropriate containers and recycle them.
Impacts of wastes on 1) The pollution of the air.2) A negative influence on the health of humans, animals, and aquatic
the environment life.3) The pollution of the water.4) Soil contamination
Question 9: What are the requirements for managing pest control in a food premises? Complete each aspect in
the table below:
Methods to control pests Aspects to consider for using pest control Action required where
tools in food areas presence of pests are
identified
Eliminating the breeding spaces e Because of residue and mist chemical can pose the Registration would be done when
risk towards production the evidence of the pest
contamination is found. The
supervisor may select to investigate
the area
Eliminating the sources of food Never use the sprays and the chemical where the Pest control would be managed as
spray mist can come into the contract with the areas the combination of the expert and in
of preparation and the foodstuff residence of cleaning measures
Checking fly screens Tools would be used according to the food areas Replace or repair the damaged fly
and the fly screens screens
Eliminating the cracks and gaps Ensure that the chemicals development material is Action would be taken after look at
used not the contaminate areas of food storage the gaps

© Acacia Institute
Question 10: Your chef has asked you to ensure that there are sufficient plates and cocktail glasses for seafood
cocktails available at any time during service. What do you need to check to ensure there are no problems
during service for the following aspects:
Temperature Washing of glassware Damage Reporting
Check to ensure that there is In order to prevent the glassware Look at the matter of chips and Look at the matter of chips
an adequate supply of both from being stained with fats from crack. Crockery that has been and crack. Broken
hot and cold plates available seafood cocktails, it can no broken should be taken out of dinnerware should be taken
at all times. For salads, some longer be cleaned in a glass service and repaired as soon as it out of use immediately and
dishes may further need to be washer. In a commercial is practicable to do so. repaired as soon as it can be.
stored in a cold area. dishwasher, polishing or washing
by hand is simple and
straightforward to do.
Question 11: Service has finished. Your chef has asked you to sort the linen for the laundry pick up.
What does this require from you to ensure that all linen is accounted for?
What are common cross contamination issues that must be considered when using linen in a kitchen?
Sorting :
Towels, uniforms, and cleaning cloths used in restaurants should be washed after each use, and tea towels should
be cleaned as well. In addition, the linen need to be ironed in order to aid in the presentation of a seamless whole
and to kill any bacteria that are still present after washing. You have a responsibility to keep track of the total
number of items of linen that need to be washed at the conclusion of the shift. Take note of things like fifty-seven
tea towels, four uniforms, and seven aprons. You will want to have a peek at to make sure you're returning the
right number when the linen comes back from the wash in the morning. If the count is off, the boss should be
questioned about what happened to the missing objects.
Cross contamination issues:

Important to keep in mind if you are a chef is the fact that you should no longer utilise the "magic towel"
throughout the whole process. To avoid the spread of disease, it is essential to eliminate the possibility of cross-
contamination; for this reason, certain tasks should call for the use of designated rags and towels. It is not
recommended to use the same cloth to wash pots, clean benches, or handle handling equipment. If you do that,
you will intentionally cause contamination to spread.
Part B
Complete the following tasks on 6 occasions:
Dish to be prepared Clean Equipment Clean Utensils Sort Linen
Instance 1: (large pots, large pots cutting boards cleaning cloths
cutting boards and small pots containers clothing
cleaning cloths) fry pans cooking utensils napkins
deep-fryers cutlery serving cloths
baking trays glassware tablecloths
dishwashers graters and peelers tea towels
garbage bins knives
food processors, blenders temperature probes
mincers scales
slicing machines
ovens
microwaving

© Acacia Institute
Instance 2: (large small large pots cutting boards cleaning cloths
pots, knives and tea small pots containers clothing
towels) fry pans cooking utensils napkins
garbage bins knives
mincers scales
slicing machines
ovens
Assessment Activity 2 10 | P a g
SITHKOP001 Clean kitchen premises and equipment e
© Acacia Institute
microwaving
Instance 3: (baking large pots cutting boards cleaning cloths
trays, ovens, cooking small pots containers clothing
utensils, napkins and fry pans cooking utensils napkins
cleaning cloths) deep-fryers cutlery serving cloths
garbage bins knives
mincers scales
slicing machines
ovens
microwaving
Instance 4: (fry pans, large pots cutting boards cleaning cloths
cutlery and clothing) small pots containers clothing
fry pans cooking utensils napkins
garbage bins knives
mincers scales
slicing machines
ovens
microwaving
Instance 5: (ovens, large pots cutting boards cleaning cloths
scales and team towels) small pots containers clothing
garbage bins knives
mincers scales
slicing machines
ovens
microwaving
Instance 6: (oven, knives large pots cutting boards cleaning cloths
and napkins) small pots containers clothing
garbage bins knives
mincers scales
slicing machines
ovens
microwaving
Assessment Activity 2 11 | P a g
SITHKOP001 Clean kitchen premises and equipment e
© Acacia Institute
Cleaning Schedule – Kitchen Equipment
Instructions including cleaning Chemicals to be Used Safety Equipment Required

Item Staff M T W Th F S S When Signed
equipment to be used Points of care Points of care
Cutting Boards As required Remove food scraps Mild detergent 1:150 Gloves and apron for hand
Place in Dishwasher Foods safe disinfectant spray washing procedure
Allow to air dry
Move to rack and store upright
Jack X X X X X X X
If hand washing is used:

Wash in hot soapy water, rinse and
spray with a food grade disinfectant
Slicing machine Ahmad X X X X X X X As required Must be cleaned with the water Sanitizer to deep cleaning of Gloves, apron and safety shoes
machine after using it
Food processor Lamia X X X X X X X As required Remove the food processor bowl from the Submerge the component into sink Safety shoes along with the
motor base and separate all the components full of warm soapy water and wash gloves
like bowl and lid with the blades with the smooth material or the
soft brush
Blender and the Rohan X X X X X X X As required Remove the food which is remaining or the Cleaned water and the detergent Hands safety and gloves
attachment waste on the blender and attachment
Garbage bins X X X X X X X X After in a week Remove the bin liner manually then put the Should be cleaned Gloves apron while cleaning
new liner to the bin the bin
Cooking equipment Danish Xx X X X X X X As required Remove the remaining food on the cooking Clean with the detergent and the Gloves and the apron with the
equipment hot water safety shoes
Dishwasher Payal X X X X X X X As required Must smooth the trays of the dishwasher if It would be placed on the correct Gloves and apron with the
the meals are caught inside the dishwasher location safety shoes
then put off it.
Cleaning Schedule – Kitchen area

Service pass Remove felt and cloth
Post service Detergent 1:150 Apron
Replace cloth as required Sanitiser spray Gloves
Wash surface area with hot soapy water Slip resistant shoes
Jack X X X X X X X
Rinse and sanitise Signage: Caution-wet floor
Allow to dry
Replace felt and table cloth
Kitchen floors Raheel X X X X X X X Once in a week Clean all the area consisting of the corners Cleaned water and the detergent Safety shoes and the gloves
of the floors. Clean the floors and warm
water and the mop
Cabinets and Ahmad X X X X X X X As per required Instruction would be given after the Cleaned water and the detergent Apron and gloves
walls cabinets and walls needs to be cleaned
Commercial Kiran X X X X X X X As per required Instruction would be given after the kitchen Cleaned water and the detergent Safety shoes and gloves with
kitchen needs to be cleaned apron
Slicing boards Kinza X X X X X X X As per required Instruction would be given after the slicing Cleaned water and the detergent Apron and gloves
boards needs to be cleaned
Knife Ali X X X X X X X Once in a Instruction would be given after the knife to Cleaned water and the detergent Apron and gloves a
week be cleaned
Cooking Huzaifa X X X X X X X Once in a Instruction would be given after the Cleaned water and the detergent Apron and gloves
utensils week cooking utensil needs to be cleaned
Container Hamza X X X X X X X Once in a Instruction would be given after the Cleaned water and the detergent Safety shoes and gloves
week container needs to be cleaned
Workflow Plan/End of Service Procedures/De-Brief
Communication (Who, About

Time Task (description) Equipment & WHS
What?)
Week 1 Plan about the project As per requirement Upper management
Week 2 Build the strategy Upper management

As per requirement
Week 3 Discuss with the team As per requirement Upper management
Week 4 Adopt some new policies As per requirement Upper management
End of Service Procedures/ Equipment/Systems Communication (Who, About

Reporting Requirements What?)
Week 5 Discuss the service procedure As per requirement Upper management
Week 6 Decide the procedure which needs to be As per requirement Upper management
adopted
Post Service De-Brief Equipment/Systems Communication (Who, About

What?)
Week 7 Discuss about different services As per requirement Upper management
Week 8 Implement in the end As per requirement Upper management
Workflow plan
© Acacia Institute
Assessment Evaluation Tool
Unit Code & Unit Name SITHKOP001 Clean kitchen premises and equipments
Assessment Type Written task & Quiz
Assessment Name AT 1
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1,2,3,4,5,6,7,8] Yes No
(1) Efficiently follow cleaning schedules to clean food preparation and food storage areas in a Yes
commercial kitchen on at least six different occasions
(2) Clean each of the following large and small equipment items on at least six occasions according to Yes
cleaning schedules:
 cooking equipment:
 large and small pots
 fry pans
 deep-fryers
 baking trays
 dishwashers
 garbage bins
 glass washers
 measures:
 scales
 temperature probes
 mechanical food preparation equipment:
 commercial mixers: food processors, blenders and attachments
 mincers
 slicing machines
 ovens
Assessment Evaluation Tool AT 1 1|P a g e

SITHKOP001 Clean Kitchen Premises and Equipment
© Acacia Institute
(3) Clean and replenish the following commercial service-ware and utensils on at least six occasions: Yes
 cutting boards
 containers
 crockery and dishes
 cutlery
 glassware
 graters and peelers
 knives
(4) Sort soiled linen and prepare for collection by laundry staff according to organisational procedures No
on at least six occasions:
 cleaning cloths
 clothing
 napkins
 serving cloths
 tablecloths
 tea towels
(5) Perform the above cleaning work demonstrating use of: Yes
 different types of cleaning agents and chemicals for kitchens and equipment
 cleaning, sanitising and disinfecting methods for kitchens and equipment
 correct and environmentally sound disposal methods for waste and hazardous substances
 efficient use of energy, water and other resources
(6) Complete above cleaning tasks: Yes
 within commercial time constraints
 selecting and using correct personal protective equipment
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1,2.2,2.3,2.4,3.1,
Yes No
3.2,3.3, 3.4,3.5,4.1,4.2,4.3,4.4,4.5]
(1.1) Select and prepare cleaning agents and chemicals according to cleaning schedule and product Yes
instructions
(1.2) Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to Yes
customers.
(1.3) Store cleaned equipment in designated place. Yes
(2.1) Sort service-ware and utensils and load dishwasher with appropriate items. Yes
(2.2) Hand wash any items not appropriate for dishwasher. No
(2.3) Dispose of broken or chipped service-ware within scope of responsibility, and report losses to Yes
supervisor.
(2.4) Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the Yes
service period.
(3.1) Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning Yes
schedule to ensure the safety of food that is prepared and served to customers.
(3.2) Clean areas of any animal and pest waste and report incidents of infestation. No
(3.3) Follow safety procedures in the event of a chemical accident. Yes
(3.4) Sort and remove linen according to organisational procedures. No

© Acacia Institute
(3.5) Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks. Yes
(4.1) Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer Yes
instructions.
(4.2) Use personal protective equipment and safe manual handling techniques when cleaning Yes
equipment and premises.
(4.3) Reduce negative environmental impacts through efficient use of energy, water and other Yes
resources.
(4.4) Sort general kitchen waste from recyclables and dispose of them in designated recycling bins. No
(4.5) Safely dispose of kitchen waste, especially hazardous substances, to minimise negative Yes
environmental impacts.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3,4,5,6,7,8,9,10,11,12] Yes No
(1) Hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning Yes
regimes
(2) Different types of cleaning and sanitising products and chemicals for kitchens and equipment: Yes
 automatic dishwasher:
 liquid
 powder
 tablets
 bleach
 cleaning agents for specialised surfaces
 deodorizers
 dishwashing liquid
 disinfectants
 floor cleaners
 glass cleaner
 pesticides
 stainless steel cleaner and polish
 window cleaner
(3) Uses of different types of cleaning and sanitising products and chemicals for kitchens and Yes
equipment
(4) Safe practices for using and storing different types of cleaning and sanitising products, chemicals Yes
and hazardous substances
(5) Safe operational practices using essential functions and features of equipment used to clean Yes
kitchen premises and equipment
(6) Content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace Yes
documents or diagrams that interpret the content of SDS
(7) Cleaning, sanitising and disinfecting methods that avoid risk to food for the following food Yes
preparation and storage areas:
 kitchen floors, shelves and walls
 kitchen equipment, service-ware and utensils

© Acacia Institute
(8) Purpose of the following personal protective equipment used when cleaning: Yes
 face masks
 gloves
 goggles
 rubber aprons
(9) Safe manual handling techniques for cleaning equipment and premises, especially bending, lifting Yes
and carrying heavy equipment
(10) Environmental impacts of cleaning commercial kitchens and equipment and minimal impact Yes
practices to reduce them, especially those that relate to water and energy use
(11) Correct and environmentally sound disposal methods for kitchen waste: Yes
 broken service-ware
 food waste
 hazardous substances:
 animal fat
 chemicals
 cleaning agents
 cooking oils
 ghee
 grease
 pest waste recyclables:
 glass bottles and jars
 plastics
 paper and cardboard
 tin or aluminium containers
 fruit and vegetable matter
 used or out of date ingredients and food items
(12) Organisation-specific information: Yes
 contents of cleaning schedules
 contents of safety procedures for chemical accidents
 procedures for disposing of contaminated food
 reporting mechanisms for infestations
 standards of presentation for the premises
Assessor name: Assessment Date:
Assessor signature:

© Acacia Institute
Assessment Evaluation Tool
Unit Code & Unit Name SITHKOP001 Clean kitchen premises and equipment
Assessment Type Question answer & Practical observation
Assessment Name AT 2
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1,2,3,4,5,6,7,8] Yes No
(1) Efficiently follow cleaning schedules to clean food preparation and food storage areas in a Yes
commercial kitchen on at least six different occasions
(2) Clean each of the following large and small equipment items on at least six occasions according to Yes
cleaning schedules:
 cooking equipment:
 large and small pots
 fry pans
 deep-fryers
 baking trays
 dishwashers
 garbage bins
 glass washers
 measures:
 scales
 temperature probes
 mechanical food preparation equipment:
 commercial mixers: food processors, blenders and attachments
 mincers
 slicing machines
 ovens

© Acacia Institute
(3) Clean and replenish the following commercial service-ware and utensils on at least six occasions: Yes
 cutting boards
 containers
 crockery and dishes
 cutlery
 glassware
 graters and peelers
 knives
(4) Sort soiled linen and prepare for collection by laundry staff according to organisational procedures Yes
on at least six occasions:
 cleaning cloths
 clothing
 napkins
 serving cloths
 tablecloths
 tea towels
(5) Perform the above cleaning work demonstrating use of: Yes
 different types of cleaning agents and chemicals for kitchens and equipment
 cleaning, sanitising and disinfecting methods for kitchens and equipment
 correct and environmentally sound disposal methods for waste and hazardous substances
 efficient use of energy, water and other resources
(6) Complete above cleaning tasks: Yes
 within commercial time constraints
 selecting and using correct personal protective equipment
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1,2.2,2.3,2.4,3.1,
Yes No
3.2,3.3, 3.4,3.5,4.1,4.2,4.3,4.4,4.5]
(1.1) Select and prepare cleaning agents and chemicals according to cleaning schedule and product No
instructions
(1.2) Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to Yes
customers.
(1.3) Store cleaned equipment in designated place. Yes
(2.1) Sort service-ware and utensils and load dishwasher with appropriate items. Yes
(2.2) Hand wash any items not appropriate for dishwasher. NO
(2.3) Dispose of broken or chipped service-ware within scope of responsibility, and report losses to Yes
supervisor.
(2.4) Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the Yes
service period.
(3.1) Clean and sanitise kitchen surfaces and food preparation and storage areas according to Yes
cleaning schedule to ensure the safety of food that is prepared and served to customers.
(3.2) Clean areas of any animal and pest waste and report incidents of infestation. No
(3.3) Follow safety procedures in the event of a chemical accident. Yes
(3.4) Sort and remove linen according to organisational procedures. Yes

© Acacia Institute
(3.5) Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks. Yes
(4.1) Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer Yes
instructions.
(4.2) Use personal protective equipment and safe manual handling techniques when cleaning No
equipment and premises.
(4.3) Reduce negative environmental impacts through efficient use of energy, water and other Yes
resources.
(4.4) Sort general kitchen waste from recyclables and dispose of them in designated recycling bins. Yes
(4.5) Safely dispose of kitchen waste, especially hazardous substances, to minimise negative Yes
environmental impacts.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3,4,5,6,7,8,9,10,11,12] Yes No
(1) Hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning Yes
regimes
(2) Different types of cleaning and sanitising products and chemicals for kitchens and equipment: Yes
 automatic dishwasher:
 liquid
 powder
 tablets
 bleach
 cleaning agents for specialised surfaces
 deodorizers
 dishwashing liquid
 disinfectants
 floor cleaners
 glass cleaner
 pesticides
 stainless steel cleaner and polish
 window cleaner
(3) Uses of different types of cleaning and sanitising products and chemicals for kitchens and Yes
equipment
(4) Safe practices for using and storing different types of cleaning and sanitising products, chemicals Yes
and hazardous substances
(5) Safe operational practices using essential functions and features of equipment used to clean No
kitchen premises and equipment
(6) Content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace Yes
documents or diagrams that interpret the content of SDS
(7) Cleaning, sanitising and disinfecting methods that avoid risk to food for the following food Yes
preparation and storage areas:
 kitchen floors, shelves and walls
 kitchen equipment, service-ware and utensils

© Acacia Institute
(8) Purpose of the following personal protective equipment used when cleaning: Yes
 face masks
 gloves
 goggles
 rubber aprons
(9) Safe manual handling techniques for cleaning equipment and premises, especially bending, lifting Yes
and carrying heavy equipment
(10) Environmental impacts of cleaning commercial kitchens and equipment and minimal impact Yes
practices to reduce them, especially those that relate to water and energy use
(11) Correct and environmentally sound disposal methods for kitchen waste: Yes
 broken service-ware
 food waste
 hazardous substances:
 animal fat
 chemicals
 cleaning agents
 cooking oils
 ghee
 grease
 pest waste recyclables:
 glass bottles and jars
 plastics
 paper and cardboard
 tin or aluminium containers
 fruit and vegetable matter
 used or out of date ingredients and food items
(12) Organisation-specific information: Yes
 contents of cleaning schedules
 contents of safety procedures for chemical accidents
 procedures for disposing of contaminated food
 reporting mechanisms for infestations
 standards of presentation for the premises
1.Instance 2.Instance 3.Instance

Observation Criteria Comments
S NYS S NYS S NYS
Kitchen Area:
The cleaning schedule/ instructions are √ √ √

identified
The cleaning equipment for tasks is √ √ √
identified
Cleaning equipment is checked and √ √
prepared
The PPE is identified √ √
The PPE is prepared √ √

© Acacia Institute
Suitable chemicals are identified √
Labels are interpreted correctly and √ √

chemicals are mixed to ratio
Suitable warning signs are erected √ √
Wears protective equipment /clothing for √ √

tasks where these are prescribed or
instructed for use
The area is cleared of loose dirt √ √
The area is washed according to standards √ √
The area is sanitised as required √ √
Floors are mopped using correct √ √

techniques
Tasks are undertaken without disruption √ √
to others
Removes workplace hazards within own √ √
capacity
The area is clean and presented to √ √
industry standard
Crockery is checked for cleanliness √ √
Crockery is checked for chips /cracks √ √
Damage and breakages are reported √

promptly
Sufficient warm and cool crockery is √ √
available as required for service
Rubbish is separated into waste and √ √
recycling
Correct recyclables are identified √ √
Resources are used without wastage √ √

according to required quantities
Safe manual handling procedures are √ √
applied where required:
Equipment:
The cleaning schedule/ instructions are √ √ √

identified
The cleaning equipment for tasks is √ √
identified
Cleaning equipment is checked and √ √
prepared
Suitable chemicals are identified √ √ √

© Acacia Institute
Labels are interpreted correctly and √ √ √
Suitable warning signs are erected √ √ √
Wears protective equipment /clothing for √ √ √

instructed for use
Equipment is unplugged and/or switched √ √ √
off as required
Equipment is cleaned according to √ √
manufacturer’s instructions
Equipment is disassembled and re- √ √
assembled correctly
Equipment is cleaned using the correct √ √ √
techniques
Equipment and utensils are sorted for use √ √ √
in dishwasher
Hand washing is used for equipment and √ √ √
utensils as relevant
Equipment sanitised by using dishwasher √ √ √
Clean items are stored in the correct √ √ √

location
Parts not washed in a dishwasher are √ √ √
sanitised using a food grade sanitiser
Utensils are sanitised as required √ √ √
Linen is segregated and counted √ √ √ √
Line stock is recorded and reported √ √ √

© Acacia Institute
4.Instance 5.Instance 6.Instance
Observation Criteria Comments
S NYS S NYS S NYS
Kitchen Area:
√ √ √
The cleaning schedule/ instructions are
identified
√ √ √
The cleaning equipment for tasks is
identified
√ √ √
Cleaning equipment is checked and
prepared
√ √ √
The PPE is identified
√ √ √
The PPE is prepared
√ √ √
Suitable chemicals are identified
√ √ √
Labels are interpreted correctly and
√ √ √
Suitable warning signs are erected
√ √ √
Wears protective equipment /clothing for
instructed for use
√ √ √
The area is cleared of loose dirt
√ √ √
The area is washed according to standards
√ √ √
The area is sanitised as required
√ √ √
Floors are mopped using correct
techniques
√ √ √
Tasks are undertaken without disruption to
others
√ √ √
Removes workplace hazards within own
capacity
√ √ √
The area is clean and presented to industry
standard
√ √ √
Crockery is checked for cleanliness

© Acacia Institute
√ √ √
Crockery is checked for chips /cracks
√ √ √
Damage and breakages are reported
promptly
√ √ √
Sufficient warm and cool crockery is
available as required for service
√ √ √
Rubbish is separated into waste and
recycling
√ √ √
Correct recyclables are identified
√ √ √
Resources are used without wastage
according to required quantities
√ √ √
Safe manual handling procedures are
applied where required:
Equipment:
√ √ √
The cleaning schedule/ instructions are
identified
√ √ √
The cleaning equipment for tasks is
identified
√ √ √
Cleaning equipment is checked and
prepared
√ √ √
Suitable chemicals are identified
√ √
Labels are interpreted correctly and
√ √ √
Suitable warning signs are erected
√ √ √
Wears protective equipment /clothing for
instructed for use

© Acacia Institute
√ √ √
Equipment is unplugged and/or switched
off as required
√ √ √
Equipment is cleaned according to
manufacturer’s instructions
√ √ √
Equipment is disassembled and re-
assembled correctly
√ √ √
Equipment is cleaned using the correct
techniques
√ √ √
Equipment and utensils are sorted for use
in dishwasher
√ √ √
Hand washing is used for equipment and
utensils as relevant
√ √ √
Equipment sanitised by using dishwasher
√ √ √
Parts not washed in a dishwasher are
sanitised using a food grade sanitiser
√ √ √
Utensils are sanitised as required
√ √ √
Clean items are stored in the correct
location
√ √ √
Linen is segregated and counted
√ √ √
Line stock is recorded and reported
Assessor name: Assessment Date:
Assessor signature:

© Acacia Institute
References
Bagg, J., Smith, A.J., Hurrell, D., McHugh, S. and Irvine, G., 2007. Pre-sterilisation cleaning of re-usable instruments in
general dental practice. British Dental Journal, 202(9), pp.E22-E22.
Dark, G., McLean, D. and Weatherhead, S., 2015. Kitchen operations. Pearson Higher Education AU.
Evans, E.W. and Redmond, E.C., 2019. Domestic kitchen microbiological contamination and self-reported food hygiene
practices of older adult consumers. Journal of food protection, 82(8), pp.1326-1335.
Matthewson, L. and Heacock, H., 2017. Methods for cleaning & sanitizing food contact surfaces (countertops) to prevent
cross contamination in restaurant kitchens. BCIT Environmental Public Health Journal.
Taché, J. and Carpentier, B., 2014. Hygiene in the home kitchen: Changes in behaviour and impact of key microbiological
hazard control measures. Food Control, 35(1), pp.392-400.
Taylor, E., Taylor, J., Taylor, E. and Taylor, J., 1990. Kitchen Equipment. Mastering Catering Theory, pp.193-240.
Tebbutt, G., Bell, V. and Aislabie, J., 2007. Verification of cleaning efficiency and its possible role in programmed hygiene
inspections of food businesses undertaken by local authority officers. Journal of applied microbiology, 102(4),
pp.1010-1017.
Assessment Evaluation Tool AT 2 10 | P a g e

© Acacia Institute

Bilal Hassan Assignment - 230610 - 122600

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Bilal Hassan Assignment - 230610 - 122600

Uploaded by

Copyright:

Available Formats

ASSESSMENT COVER SHEET

BILAL HASSAN 14206836

FIRST ATTEMPT:  SECOND ATTEMPT: 

Final Assessment Result for this unit C / NYC

Administrative use only

Entered onto Student Management Database 

ASSESSMENT COVER SHEET

Assessment Submission details:

1. Please include following details on the top of your assessment:

Body text Page setup

 Font: Times New Roman  Top: 2.54 cm

To be deemed competent in this assessment you must:

 Correctly address all of the assessment requirements as described in this task

Assessment Activity 1 1|P a g e

Assessment Activity 1 2|P a g e

Assessment Activity 1 3|P a g e

Question 4: Provide 3 requirements for the safe storage of chemicals?

Assessment Activity 1 4|P a g e

Assessment Activity 1 5|P a g e

4. Brooms and dustpans

5. Mops, pressurised steam cleaners and hoses

6. Floor scrubbers and polishers

Assessment Activity 1 6|P a g e

Assessment Activity 1 7|P a g e

Assessment Activity 1 8|P a g e

Assessment Activity 1 9|P a g e

6. Waterproof clothing and footwear

2. Examine the dishwasher in step two.

Remove extra dirt or soil.

Maintain the stacking and operation of the dishwashers.

2. Pots and pans

3. Bain-marie dishes and bowls

2. Brooms and Brushes

4. Dusters and Cloths

4. Chemical containers and chemical residuals

Question 33: What is the purpose of a cleaning checklist?

Assessment Submission details:

1. Please include following details on the top of your assessment:

Body text Page setup

 Font: Times New Roman  Top: 2.54 cm

To be deemed competent in this assessment you must:

 Correctly address all of the assessment requirements as described in this task

Assessment Activity 2 1|P a g e

Components of the cleaning process

Reasons for Cleaning Reasons for Sanitising

Assessment Activity 2 3|P a g e

Assessment Activity 2 5|P a g e

Substance that is anxious towards the skin

c) First Aid Measures:

d) Handling and Storage:

Assessment Activity 2 6|P a g e

The formula to use is:

0.120 liters Floors and bar mats

0.100 Cleaning mops after the use and around

Assessment Activity 2 7|P a g e

Assessment Activity 2 8|P a g e

Cross contamination issues:

Assessment Activity 2 9|P a g e

Instructions including cleaning Chemicals to be Used Safety Equipment Required

If hand washing is used:

Instructions including cleaning Chemicals to be Used Safety Equipment Required

Communication (Who, About

Week 2 Build the strategy Upper management