Reference no: EM132371874

Assessment - Clean kitchen premises and equipment

Purpose of Assessment

Purpose of this assessment is to check that the competency should be achieved on all elements of the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

Overview

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities. The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.

Elements

To achieve competency in this unit you must demonstrate your ability to:
• Clean and sanitise kitchen equipment.
• Clean service-ware and utensils.
• Clean and sanitise kitchen premises.
• Work safely and reduce negative environmental impacts.
When to Commence your Assessment

Your training facilitator / assessor will advise you when to commence the parts of this assessment by taking signature on Learner Preparation Checklist.

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 and relating to the following aspects:

hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes
different types of cleaning and sanitising products and chemicals for kitchens and equipment:
o automatic dishwasher:
– liquid
– powder
– tablets
o bleach
o cleaning agents for specialised surfaces
o deodorisers
o dishwashing liquid
o disinfectants
o floor cleaners
o glass cleaner
o pesticides
o stainless steel cleaner and polish
o window cleaner
uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment
safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances
safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment
content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS
cleaning, sanitising and disinfecting methods that avoid risk to food for the following food preparation and storage areas:
o kitchen floors, shelves and walls
o kitchen equipment, service-ware and utensils
purpose of the following personal protective equipment used when cleaning:
o face masks
o gloves
o goggles
o rubber aprons
safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment
environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce them, especially those that relate to water and energy use
correct and environmentally sound disposal methods for kitchen waste:
o broken service-ware
o food waste
o hazardous substances:
– animal fat
– chemicals
– cleaning agents
– cooking oils
– ghee
– grease
o pest waste
o recyclables:
– glass bottles and jars
– plastics
– paper and cardboard
– tin or aluminium containers
– fruit and vegetable matter
o used or out of date ingredients and food items
organisation-specific information:
o contents of cleaning schedules
o contents of safety procedures for chemical accidents
o procedures for disposing of contaminated food
o reporting mechanisms for infestations
o standards of presentation for the premises.

Assessment 1

Your task:

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?

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 store clean equipment.
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

Equipment (select 6):

• cooking equipment
• dishwashers
• garbage bins
• scales
• temperature probes
• food processors
• blenders and attachments
• mincers
• slicing machines

Item

Staff

M

T

W

Th

F

S

S

When

Instructions including cleaning equipment to be used

Storage cleaned equipment

Chemicals to be Used Points of care

Safety Equipment Required Points of care

Signed

Cutting Boards

Jack

X

X

X

X

X

X

X

As required

Remove food scraps Place in Dishwasher Allow to air dry Move to rack and store upright   If handwashing is used: Wash in hot soapy water, rinse and spray with a food grade disinfectant

Mild detergent 1:150 Foods safe disinfectant spray

Gloves and apron for handwashing procedure

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 should the equipment be cleaned (for example after each use, at the end of the night shift etc.)
e) Instructions how to clean and store clean equipment.
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

Kitchen:
• kitchen floors
• shelves and walls
• cutting boards
• knives
• cooking utensils
• containers

Item

Staff

M

T

W

Th

F

S

S

When

Instructions including cleaning equipment to be used

Equipment Stored after cleaning.

Chemicals to be Used Points of care

Safety Equipment Required Points of care

Signed

Service pass

Jack

X

X

X

X

X

X

X

Post service

Remove felt and cloth Replace cloth as required Wash surface area with hot soapy water Rinse and sanitise Allow to dry Replace felt and table cloth

Detergent 1:150 Sanitiser spray

Apron Gloves Slip resistant shoes Signage: Caution-wet floor

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
Cleaning cloths
Mops
Floor scrubbers and polishers
Brooms and dustpans
Vacuum cleaner

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:

1. What are the Major Health Hazards of the product listed in the section "Hazards Identification - Risk Phrases"?

2. What must be considered for "Exposure Control/Personal Protection" for consumer use?

3. 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?

4. Handling and Storage:

What are the conditions for safe storage of the product?

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 required	Application examples
Dishwashing liquid	1:250	50.000 litres
Floor cleaners	1:75	9.000 litres
Bleach	1:50	5 litres

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?

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
Energy Conservation
Waste Management & Recycling
Hazardous Substances
Cooking fats and oils
Impacts of wastes on the environment

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 tools in food areas	Action required where presence of pests are identified

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:

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?

12. Which items are not appropriate for dishwasher and generally washed by hand in kitchen?

Assessment - Prepare dishes using basic methods of cookery

Assessment 1

Your task:

Answer all questions below. Each question must be addressed to demonstrate competence.

1. Provide 6 examples of how you would identify the required food quantities to be prepared to enable you to select ingredients and prepare your mise en place for the shift.

2. You have identified the food requirements for the dishes you have to prepare for service. List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage:

3. Complete the following table relating to the common methods of cookery, providing details for:
– The definition and principles
– a menu example for each method of cookery using protein or dairy as a main ingredient
– a menu example for each method of cookery using vegetables, farinaceous or fruit as a main ingredient

4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)

5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment:

6. What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? What should you inspect when assembling equipment?

7. What are the scales of doneness and temperatures which apply for meat? What are the critical aspects that need to be considered when cooking pork and poultry products, as well as cooking times based on weight and type of meats?

8. How does the location of muscle in an animal affect your choice of cookery method for the preparation of a dish? How does this affect economic aspects in commercial cookery?

9. You have started boiling potatoes in hot water and then mashed it for a recipe. Identify error in cooking process. What is the meaning of cold water start and hot water start when applied to vegetables? Provide examples and reasons.

10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.

11. What is the correct procedure for preparing and cooking pulses?

12. Why is teamwork important in a commercial kitchen? Provide examples for typical communication requirements to ensure efficient and timely preparation, cooking and service of food items:

13. Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards.

14. Calculation

The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter the results in the grey marked fields: