SITHKOP001: Clean Kitchen premises and Equipment:

1.1 Basic Kitchen Info:

2.2 Basic Procedures:
 Q&A’s
1. Why is it necessary to have a clear and detailed cleaning schedule in place, and how does
such a schedule support hygiene standard in your organisation’s kitchen?

- No More Frantic Cleaning – Your kitchen will be reasonably clean all the time if you stick to your
cleaning schedule.
- Share Responsibilities – I usually end up doing all the cleaning in my restaurant simply because I
know what has been done and what needs to be done. If there is a posted schedule, people can be
assigned tasks or pick up tasks that haven’t been done yet.
- Less Stress – When my restaurant isn’t clean, I always feel as though I have something I should be
doing, which makes it hard to relax. If I follow a schedule, I can relax once I have done everything on
my checklist for the day.
- Greater Efficiency – If you don’t have your tasks planned out, time is wasted figuring out what to do.
With a schedule, everything is mapped out for you to get started. Not only that, your schedule can be
tailored to your family members’ strengths and availability.
- Fight Procrastination – I procrastinate cleaning for a variety of reasons, but being organized and
having a cleaning schedule is one way for me to stop and overcome procrastination.

2. Give examples of five different cleaning chemicals and agents that you use in your
organisation.
- Dishwasher liquids, powders, and tablets
Used for washing dishes in the washing machine.

- Bleach
Bleaches have broad spectrum bactericidal properties, making them useful for disinfecting and sterilizing
and are used in commercial kitchen to control bacteria, viruses, and mildew and in many places where
sterile conditions are required. They are also used in many industrial processes, notably in the bleaching of
wood pulp. Bleach is also used for removing mildew, killing weeds, and increasing the longevity of cut
flowers.

- Cleaning agents for specialised surfaces, such as wood or glass

Used for a specific cleaning task e.g. removing carpet stains, or cleaning windows and glass, stainless
steel, leather, timber or rubbish bins

- Air fresheners and deodorisers

Used to cover up or get rid of unpleasant smells. They are often aerosols. You should spray only a little so
they don’t overpower

- Dishwashing liquid
Dishwashing liquid and powders are used primarily for removing food from used dishes and tableware.
Heavy soil is generally scraped from the dishes before using.

-Sanitizer
Used to reduce germs on a surface. Use them on food preparation surfaces.
3. Pick two of the cleaning chemicals you listed in question two, and describe what tasks
you would use them for.
- Dishwashing liquid
Dishwashing liquid and powders are used primarily for removing food from used dishes and
tableware. Heavy soil is generally scraped from the dishes before using.

- Sanitizer
Used to reduce germs on a surface. Use them on food preparation surfaces.

4. Why can it be dangerous to stack cleaning products in storage areas?

- Some cleaning product has poison. If all product mass them together, they can mix together make
chemical reaction.

5. Why is it important to hand-wash large and irregular shaped items, instead of putting
them in a dishwasher?
- to clean well. Some large item cannot put in the dishwasher. Also, irregular shaped items have many
edge if you put in the dishwasher, some point would not clean well.

6. Why is important to read safety data sheet prior to the use of a cleaning chemical?
SDS(Safety data sheet) provides some information such as;
- Hazards of the chemical and how to handle it safely, including storage and disposal.
- Physical and chemical properties of the chemical, as well as potential health and emergency response
measures.
- Environmental effects of the chemical.
to be used safely.

7. How can you clean and sanitise basic kitchen utensils when hand-washing items?
1. Pre-clean  Use correct PPE –rubber gloves and a rubber apron.

 Scrape food and other scraps off.

 Use a pressure hose to rinse off any remaining dirt.

 Soak really dirty cooking pans. Fill the pan with hot water and put in a
small amount of detergent.

 Stack dishes neatly so you can reach them easily.

 Make sure the sink is clean.

 Fill the sink with hot water and add the correct amount of detergent.

2. Wash and rinse  Wash wooden items quickly e.g. rolling pins or wooden bowls. Don’t
leave them to soak and dry them quickly.

 Only wash one sharp knife at a time. Never put them infrothy water
because they are hard to see.

 Change the water often.

 Rinse with clean hot water.

3. Sanitise  Mix food-grade chemical sanitiser into a sink of warm water.

 Soak utensils and equipment in it according to the manufacturer’s

instructions. It does not need to be rinsed off.

4. Dry  Place the items in a rack to air dry.

Clean up  Remove any food scraps from the plug hole.

 Clean the sink and area around it.

 Clean and sanitisethe cleaning equipment e.g. brush, scourer or cloth.

Leave them to dry.

8. Why is it necessary to wear personal protective gear when using chemicals? Give
examples of four types of personal protective gear.
- To work health and safe.
- To reduce risk

- Face masks
A facemask is a loose-fitting, disposable device that creates a physical barrier between the mouth and
nose of the wearer and potential contaminants in the immediate environment. They may come with or
without a face shield.

- Gloves
Dishwashing gloves: Help protect the workers hands from hot water, as well as from abrasive chemicals
that may be used in soaps and sanitizers.

- Goggles
Safety goggles are the best way to protect your eyes from accidental splashes of cleaning fluids. They are
made from strong plastics and rubbers that make them comfortable to wear whilst giving you reliable
protection. Goggles offer more protection when using chemicals as they have a surround that hugs your
face, leaving no gaps for liquids to get in. Our safety goggles conform to the European standards for eye
protection

- Rubber aprons
Prevent damage to your clothing and add a layer of protection on top of your lab coat or overalls. They are
available in both heavy and light duty variations for different tasks and environments; from washing dishes
to bleaching floors.

9. Explain how you would safely pick up a large box of cutlery, and how you would minimise
the risk posed to yourself and others during this activity.
- Cutlery is essential to the operation of every commercial kitchen, so it is important to know the best
techniques for kitchen knife handling and safety. Proper knife training can help minimize the risk of
personal injury and keep your kitchen running smoothly. If you are just beginning to learn or simply need to
brush up on your approach, keep reading for some helpful knife safety tips.

- Some tips to reduce the risk

 1. A Sharp Knife Is a Safer Knife
2. Choose the Right Knife for the Job
3. Clean Your Knives Thoroughly and Frequently
4. Store Your Knives Correctly
5. Practice Proper Knife Holding and Cutting Techniques
6. Pay Attention when using the knife

10.How can reduce electricity use in your kitchen? Give three practical examples.
- Unplug your appliances when they're not in use
- Turn off the light when it is bright
- To avoid paying for "vampire power," use a power strip to turn all devices off at once. Flipping the switch
on your power strip has the same effect as unplugging each socket from the wall, preventing phantom
energy loss.

11.List all materials that you are expected to recycle in your organisation.
-Glass bottles and jars
- Plastics
- Paper and cardboard
- Tin or aluminium containers
- Fruit and vegetable matter.