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Flashcards in Clean Kitchen Premises and Equipment Deck (39)
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1

List the variations of each of the commercial kitchen environments

- Traditional commercial kitchen
- Temporary or permanent kitchen
- Food preparation areas

2

Name three situations which hygiene and cross contamination issues may occur

- Poor personal and environmental hygiene
- Poor food handling practices
- Lack of correct food storage and stock rotation

3

Why are cleaning services important?

Prevents cross-contamination, reduces the risk of food-borne illnesses and is a vital part of providing quality products and services

4

What does presenting the kitchen premises to industry and workplace standards involve?

- Following cleaning schedules on a daily basis
- Choosing the correct cleaning agents for designated tasks
- Removing any contaminated linen
- Completing cleaning tasks within commercial time constraints

5

What is the purpose of cleaning regimes?

Designed to ensure high levels of environmental hygiene and to extend the life of equipment

6

Name an example of a food safety program

HACCP

7

Outline the three steps of time and task management in relation to cleaning regimes

- Planning and organising- written schedules, stock
- Sequencing stages of cleaning
- Cleaning within realistic timeframes

8

What is included in. a cleaning schedule?

- What has to be cleaned
- How is to to be cleaned
- Who will clean it
- Equipment required.

9

What are the different time frames of cleaning schedules?

- Daily
- Weekly
- Monthly
- During stocktake

10

When should cleaning take place?

- During service period
- At the end of service period
- At the end of each shift

11

Name one example each of daily, weekly and monthly cleaning activities

- Daily- Washing dishes
- Weekly- Cleaning windows
- Monthly- Cleaning out the fridge

12

Expand upon the appropriate ways to clean and store utensils

Cleaned in hot, soapy water which is above 75 degrees
Stored in appropriate drawers

13

Expand upon the appropriate ways to clean and store small equipment. Give an example.

Cleaned as they're used depending on manufacturers instructions. Example; food processor

14

Expand upon the appropriate ways to clean and store large equipment. Give an example.

Dismantled and cleaned according to manufacturers instructions. May only need a wipe down on the outside Example; dishwasher

15

What is essential when cleaning?

PPE

16

How should dirty linen be dealt with?

Removed and washed

17

What must you always ensure when dealing with linen?

The clean and dirty are separated and easy to distinguish between

18

How should contaminated linen be dealt with?

Should be handled using a glove, bagged in hazardous waste bags and removed from surface

19

What activities are included in cleaning premises, ready for the next service period?

- Sweeping
- Sanitising tables and surfaces
- Changing linen
- Polishing cutlery

20

What areas must be cleaned

- Surfaces - floors, walls, windows and shelves
- Food preparation areas - benches and work areas
- Fittings and appliances- stove, oven, microwave
- Storage areas- cupboards, freezer, fridge/cool room

21

Differentiate between cleaning, sanitising and disinfecting

- Cleaning- remove dirt, debris, oil and grease from food service and preparation areas

- Sanitising: reduce the amount of microorganisms on surfaces, equipment and utensils

- Disinfecting: kill bacteria on surfaces, equipment and utensils

22

List three safe and hygeinic work practices when working with chemicals?

- Wear required PPE
- Match cleaning agent to cleaning task
- Follow the Safety Data Sheet for the chemicals

23

List three types of cleaning and sanitising agents

- Detergent
- Disinfectants
- Abrasive cleaners

24

List the five aspects included on the Safety Data Sheet

- Name of product
- Properties of product
- Instructions for use
- Safety requirements
- First aid instructions

25

What are the steps in which someone should deal with chemical related accidents?

- Send for help
- Ensure area is well ventilated and safe to enter
- Turn off gas if chemical is flammable
- Evacuate premises if needed
- Conduct first aid

26

Name a potential chemical related accident and the first-aid procedures associated

Chemicals splashes into eye
- Flush out eye with cool running water for 30 minutes
- Contact emergency services if effects are severe, or the poisons information centre

27

Why should utensils be air dried?

To avoid cross contamination

28

List five simple things businesses can do to reduce contamination by pests

- Installing fly screens
- Cleaning on a regular basis
- Setting baits and traps
- Employing regular pest control services
- Not leaving food out overnight

29

List the four things employees should always report

- Customer complaints
- Pest infestations
- Incidents and accidents
- Damages to property

30

Name three ways hospitality establishments improve their environmentally sustainability

- Environmentally friendly cleaning products
- Reduce waste
- Reducing energy and water use