SITHKOP001 Clean Kitchen Premises and Equipment Assessment

Marketing Guide
Formative assessments
Activity 1

1 List five different types of equipment you may be required to clean in a commercial kitchen.

2 Use the table to calculate the correct amount of commercial bleach at 50 ppm you will need to mix
with five litres of hot water. What temperature should the water be?

How much bleach?

Using household bleach (4% Using commercial bleach (10%

chlorine) chlorine)

Concentration required 25 ppm 50 ppm 100 ppm 25 ppm 50 ppm 100 ppm
(ppm)

Minimum water 49˚C 38˚C 13˚C 49˚C 38˚C 13˚C

temperature

How much 5 litres 3.12 ml 6.25 ml 12.5 ml 1.25 ml 2.5 ml 5 ml

water?
10 6.25 ml 12.5 ml 25 ml 2.5 ml 5 ml 10 ml
litres

50 31.25 ml 62.5 ml 125 ml 12.5 ml 25 ml 50 ml

litres

3 Explain what sanitisation means and why it is important.

Activity 2

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Using the table provided, describe the correct storage procedure/ area for each piece of equipment
or utensil.

Equipment/ utensils Storage

Cutlery

Stainless steel pot

Large stock pot

Frying pans

Knives

Food processors

Crockery

Grill plates

Activity 3

1 How should you load a dishwasher?

2 What items should not be washed in the dishwasher?

Activity 4

1 How can you sanitise dishes that are not appropriate for a dishwasher?

2 Using the table, describe and list the cleaning and sanitising agents you would use for each of the
following products.

Equipment/ utensils Cleaning and sanitising agents

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 Cutlery

Stainless steel pot

Food processors

Oven

Crockery

Grill plates

Floors

Walls

Activity 5

Why should you dispose of cracked or chipped dishes?

Activity 6

1 Use the table to create a cleaning procedure for chopping boards.

Job Number: 1 How to clean:

Process:

How often:

Products used:

Who will clean:

Notes:

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2 Use the table to create a cleaning schedule. The equipment to be included is utensils, chopping
boards, garbage bins, fridges, walls and floors.

Use the initials DJ, AP, CK to show who is completing the task.

The workers are available as follows:

DJ AP CK

Monday ✓ na ✓

Tuesday ✓ na na

Wednesday na ✓ ✓

Thursday na ✓ ✓

Friday na ✓ na

Saturday ✓ na na

Sunday ✓ na ✓

Premises name: Joe’s Restaurant Week commencing: 3/12/20XX

Equipment or Initial when job is completed in accordance with corresponding Required

item cleaning procedure sheet Frequency

Mon Tues Wed Thurs Fri Sat Sun

Utensils Daily

Chopping Daily
boards

Garbage bins 2 times per

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 week

Fridges Weekly

Walls 2 times per

week

Floors Daily

Activity 7

1 How can you keep areas clean from animal and pest waste?

2 Outline the vermin control procedures that should be followed and explain why an intensive
vermin control program is necessary.

Activity 8

Explain what you should do if there is an accident involving chemicals used for cleaning equipment.

Activity 9

1 If you noticed an unusual stain on a tablecloth, what would you do?

2 How should linen be sorted ready for laundering?

3 Why is there a move back to using cloth rather than paper napkins and placemats?

Activity 10

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Why is it necessary to promptly dispose of kitchen waste?

Activity 11

Explain general safety requirements in relation to handling and storing chemicals.

Activity 12

Complete the table by listing the specific items of protective clothing you should use when
completing each cleaning task.

Cleaning task Protective equipment

Cleaning a kitchen bench

Mopping a kitchen floor

Diluting a sanitiser for use

Cleaning an oven with caustic soda

Polishing brassware, silver cutlery

Activity 13

Use the table to develop a checklist of items for an establishment to use to ensure that they use
energy, water and other resources efficiently and which reduces environmental impacts. An example
has been provided.

Energy use Opportunity for reducing costs Yes No

Lighting Is lighting switched off when not required?

Cooking

Refrigeration

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Water use Opportunity for reducing costs Yes No

Cooking

Waste issues Opportunity for reducing costs Yes No

Recycling

Waste reduction

Activity 14

1 How would you sort and dispose of waste in the kitchen?

2 What procedures are used to dispose of the various chemicals used in a kitchen?

Summative assessment 1

Question 1

Describe five ways that cross-contamination from rubbish can be avoided.

Question 2

List 10 types of cleaning and sanitising products and chemicals for kitchens and cooking equipment.

Question 3

Describe the use of three different types of cleaning and sanitising products and chemicals for
kitchens and equipment.

Question 4

Consider the safety data sheet depicted and answer the question that follows.

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Product Name: Washwell Heavy duty detergent

SDS issue date 1 February 2005

Product ID 1234

Company name Kleenwell Pty. Ltd.

Chemical Drive

Keysborough VIC 3122

Phone: 03 9768 1234

Ingredient Sodium hydroxide (caustic soda)

Health hazards data

Effects of exposure Skin: concentrated solutions can be destructive to tissues producing

burns.

Ingestion: can cause severe injury.

Signs and symptoms of overexposure

Medical—aggravated by Burns: skin, lungs, respiratory system disorders.

exposure

First aid Wash affected areas of skin with copious amounts of water. Obtain
medical attention in all cases.

Handling and disposal

Waste disposal methods Dilute with copious amounts of water and dispose of according to
federal, state and local Regulations.

Handling and storage Store in a dry area: keep container closed when not in use.
precautions

Fire and explosion hazard information

Fire fighting procedures None required.

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 Unusual fire/explosion Neutralisation with acids produces heat sometimes violently.
hazard

Control measures

Respiratory protection None required.

Ventilation Local exhaust sufficient.

Protective gloves Use recommended.

Eye protection Use recommended.

Work hygienic practices Remove clothing rinse thoroughly with water.

Physical/chemical properties

Appearance and odour Purple liquid with natural odour.

Reactivity data

Materials to avoid Strong acids.

What PPE should you use, and how should the product be stored?

Question 5

Organisations use safe work practices to ensure the health and safety of workers using essential
functions and features of equipment used to clean kitchen premises and equipment. List at least
three safe work practices or procedures you should be familiar with if you are required to clean
kitchen premises or equipment.

Question 6

What is an SDS? What information does it contain?

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Question 7

Explain why kitchen surfaces, utensils and floors must be regularly sanitised and the processes
involved.

Question 8

What is the following PPE used for?

PPE Use

Face masks

Gloves

Goggles

Rubber aprons

Question 9

Outline the correct manual handling techniques for lifting heavy equipment and chemicals.

Question 10

Why are biodegradable detergents a preferred choice?

Question 11

How should waste from kitchen premises be disposed of?

Question 12

What information should an organisation provide so workers can clean kitchen premises and
equipment to meet requirements?

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Summative assessment 2

Project 1

Part 1

Design a 3–5 page cleaning and maintenance manual for a kitchen. This will include procedures and
a cleaning schedule for a kitchen with the following equipment and areas to be cleaned:

oven and stovetop

salamander/ grill

deep-fryer

cool room

chest freezer

exhaust fan/ range hood

benches

floors

utensils

rubbish bins

If you currently work in a commercial kitchen or have access to one, your cleaning and maintenance
manual can be specific to that kitchen and its equipment, surfaces and areas.

Part 2

Make a list of 10 waste products that could be produced in a kitchen. For each item on the list
describe the sorting and disposal methods that could be used. Do the same for the chemical
products and waste. Conduct some research—into local government and environmental regulations
applicable to your location. Briefly outline what these regulations are.

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 Observation

The tasks listed in the observation report will provide performance evidence. 

Observations should occur over a period of time.

Performance can be observed in an actual workplace, in a simulated workplace or as a result of role

plays. 

 to fit the industry/ organisation/ environment in which assessment will be conducted

 in line, where necessary, with reasonable adjustment practices
 to ensure that suitable performance benchmarks are applied and explained

If performance of particular tasks cannot be observed participants might be asked to explain a

procedure or enter into a discussion with the assessor. 

In some instances tasks might relate to the production of work products (portfolios/ documents /
outcomes). Although it might not be possible for the assessor to observe the total process, the end
product of work can provide evidence of performance.

If assessors are not able to directly observe performance due to the complexity of the tasks or to the
need for tasks to be repeated or observed over time, evidence collected by a third party might
supplement the assessment.

Element

Clean and sanitise kitchen equipment

If a specific volume or frequency is not

Context and date of observation/ Satisfactory
stated, then evidence must be provided at
Comments (Please tick)
least once

Select and prepare the appropriate

cleaning agents and chemicals and clean
each of the following large and small
equipment items on at least six
occasions according to cleaning schedules:

cooking equipment:

large and small pots

fry pans

deep-fryers

baking trays

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dishwashers

garbage bins

glass washers

measures:

scales

temperature probes

mechanical food preparation equipment:

commercial mixers: food processors,

blenders and attachments

mincers

slicing machines

ovens

Perform the above cleaning work

demonstrating use of:

different types of cleaning agents and

chemicals

cleaning, sanitising and disinfecting

methods

correct and environmentally sound disposal

methods

efficient use of energy, water and other

resources

storing cleaned equipment

using appropriate PPE

The assessor might ask questions about

cleaning and sanitising kitchen equipment.

Element

Clean service-ware and utensils

If a specific volume or frequency is not Context and date of observation/ Satisfactory

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stated, then evidence must be provided at
Comments (Please tick)
least once

Clean and replenish the following

commercial service-ware and utensils on at
least six occasions:

cutting boards

containers

cooking utensils

crockery and dishes

cutlery

glassware

graters and peelers

knives

Cleaning and replenishing includes:

sorting serviceware and utensils:

loading items that can be machine washed

in the dishwasher

hand washing items not suitable for the

dishwasher

disposing of unserviceable serviceware

ensuring adequate service-ware during the

service period

Complete above cleaning tasks:

within commercial time constraints

selecting and using correct personal

protective equipment

Element

Clean and sanitise kitchen premises

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If a specific volume or frequency is not
Context and date of observation/ Satisfactory
stated, then evidence must be provided at
Comments (Please tick)
least once

Follow cleaning schedules to clean food

preparation and food storage areas in a
commercial kitchen on at least six different
occasions:

clean and sanitise kitchen surfaces and

food preparation and storage areas

clean areas of any animal and pest waste

and report incidents of infestation

sort and promptly dispose of kitchen waste

to avoid cross-contamination

The assessor might ask questions about

cleaning and sanitising kitchen premises
during the assessment.

Follow organisational procedures to sort

soiled linen and prepare for collection on at
least six occasions.

Linen includes:

cleaning cloths

clothing

napkins

serving cloths

tablecloths

tea towels

The assessor might ask questions about

cleaning and sanitising kitchen premises
during the assessment.

Follow safety procedures in the event of a

chemical accident.

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Parts of this that cannot be observed can
be assessed using simulations and role
plays.

Element

Work safely and reduce negative environmental impacts

If a specific volume or frequency is not

Context and date of observation/ Satisfactory
stated, then evidence must be provided at
Comments (Please tick)
least once

Throughout the assessment process

demonstrate the ability to work safely and
reduce negative environmental impacts:

follow safety procedures and

manufacturer’s instructions when using
cleaning agents, chemicals, and equipment

use the appropriate PPE

use energy, water, and other sources

efficiently

The assessor might ask questions about

work safety or sustainability during the
assessment.

Sort kitchen waste and recyclables and

dispose of using the designated
receptacles.

Dispose of hazardous materials according

to procedures, legislated requirements,
and in a way that minimises environmental
impact.

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