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).
RAJBIR SINGH Assessor Signature:
I give permission for a copy of my marked work to be retained and reproduced for
the purpose of review and validation.
Date: //
Student Signature:
Date: 06/07/ 2023

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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 student’s file. Student results are not to be entered onto
the Student Database unless all relevant paperwork is completed and attached to this form.

Student Name RAJBIR SINGH Student ID AIA00083

Completion 09-07-2023
Assessor Name RAJDEEP SINGH Date
Course Name Certificate III in Commercial Cookery Course Code SIT30816

Unit Name Participate in safe food handling practices Unit Code SITXFSA002

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 Observation S | NYS | DNS

Final Assessment Result for this unit C / NYC

C = Competent / NYC = Not Yet Competent

Administrative use only

Entered onto Student Management Database 

Date Initials

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 STUDENT NAME: RAJBIR SINGH
STUDENT ID: AIA00083
TRAINER’S NAME: RAJDEEP SINGH
TITLE OF ASSESSMENT: Participate in safe food handling
Practices
ASSESSMENT DUE DATE:15-07-2023
ASSESSMENT SUBMISSION DATE: 09-07-2023
Assessment Questions:

Question 1: Drag the correct application to the relevant component of the cleaning process?
Answer:
1. Cleaning – The process is that kitchen employees use to remove and clean the dirt and
germs from the kitchen area and equipment that use to prepare the dish.
2. Disinfecting – Reduce and remove the microorganism that presents on the surface of the
kitchen with the help of cleaning chemicals.

Question 2: Describe the properties and application of the following cleaning products?
Answer:
1. Water – In the kitchen area, water is used to wash the fruits and vegetables, kitchen
surface, and kitchen equipment.
2. Detergent – In the kitchen area, detergent is used to remove dirt and germs from the
kitchen equipment and utensils.
3. Abrasives – It is a type of equipment that is used to rub the surface of the kitchen to
remove dirt and germs.
4. Degreasers – A liquid detergent that use to remove the oil from the kitchen equipment.
5. Acid cleaners – It is a type of cleaning agent that use to clean the tiles and washrooms.

Question 3: List and describe 3 common sanitation methods?

Answer:
1. Chemical method – Use detergent or any chemical agent to remove the dust and germs
from the equipment and surface.
2. Heat – Heat is the best method which use to kill pathogenic bacteria
3. Radiation – UV rays are also the best method used to kill microorganisms and germs.

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

Answer:
1. Always store the chemical substances away from the food storage area.
2. Always store the chemical substances according to the manufacturer’s guidelines.
3. All the chemicals must be labelled.

Question 5: What are the essential details which must be listed in a Safety Data Sheet
(SDS)?

Answer:
1. The name of chemical substances is labelled or written on the packaging.
2. Information related to chemical substances.
3. Precaution and procedures related to handling the chemical substances.
4. Information related to first aid.

Question 6: What will you do in the event of an accident involving chemicals? How could i
you obtain appropriate n
f
ormation for first aid procedures?

Answer:1. In case of irritation in the skin and eyes, wash the eyes and skin from the cold
water.
2. If a person faces a problem with breathing, then he must go outside and intake the fresh air.
3. If any hazard occurs in the workplace related to chemical substances, then stakeholders
must read the Australian chemical handling policy to remove the hazards.

Checkpoint 2

Question 7: Provide a description for use for each of the following types of cleaning
equipment?

Answer:
1. Dishwasher : Use to clean and wash the crockery and cookware.
2. Cleaning cloths: Use to clean water from the equipment and dust from the surface.
3. Scourers: Use to clean the cookware.
4. Brooms and Dustpans: Use to collect the dirt and hard substances on the floor.
5. Mops and Hoses: It is the item that use to clean the floor with the help of clean water
which contains cleaning chemicals.
6. Floor scrubbers and polishers: Use to refresh the surface of the Kitchen.

Question 8: Provide five examples for kitchen surfaces, food preparation and storage areas
which need to be cleaned and sanitised in a commercial kitchen to ensure food safety?

Answer:

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 1. Kitchen surface where the chefs prepare the food.
2. Shelves.
3. Tiled and painted walls.
4. All the utensils and equipment that use to prepare the food.

Question 9: What are the requirements for effective pest control measures including
reporting procedures in food premises?

Answer:
1. Daily pest inspection is required in the food permises.
2. Do not use chemical substances near the food storage area.
3. Hire the best pest control company to apply pest control measures in the workplace.

Question 10: Describe the requirements for inspecting the following types of cleaning
equipment before use?

Answer:
1. Mops – The top of the mops must be affixed properly before use.
2. Brooms – Always check the bristles of the brooms before use. It must be cleaned.
3. Brushes – Always check the top of the brush before use. It must be an insecure
position.
4. Buckets – Always check whether the bucket is clean or not before use.
5. Cleaning cloth – Always wash the cloth after use.

Question 11: Provide 5 suggestions for safe work practices including safe manual handling
when cleaning food
premises?

Answer:
1. Always follow the manufactures specification written on the products.
2. Create the best procedures to handle kitchen waste.
3. Manager must monitor the activities of the employees to identify whether they do their
work properly or not.
4. Always wear safety shoes and gloves while cleaning the premises.
5. Always wear the PPE kit while preparing the food.

Question 12: What are the uses of the following types of Personal Protective Equipment
(PPE)?

Answer:
1. Overalls – it is used by the cleaning staff to protect themselves from chemical substances.
2. Jackets – Used by the kitchen staff to protect the hand and skin from uncertain hazards.
3. Aprons – Used by the chef while preparing the food for the customers (Wallace, et al.,
2018).
4. Googles and masks – goggles and masks are used to protect the eyes and face from
chemical substances.

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 5. Gloves – It is used by the chef to cut the vegetables to prepare the dishes. It is also used by
the cleaning staff while handling chemical substances.
6. Waterproof clothing and footwear – To keep dangerous fluid away from the skin.

Checkpoint 3

Question 13: List the typical the steps for a general cleaning procedure of a kitchen?

Answer:
1. Always clear the kitchen counters.
2. Always used the clean and washed equipment that use to prepare the food.
3. Always clean and clear the oven exteriors and oven.
4. Always clean the dust from the top of the refrigerator (Motarjemi & Lelieveld, 2013).

Question 14: Provide a description for the cleaning methods used for the following surfaces?

Answer:
1. Glass – use the cleaning detergent and water to clean the glass.
2. Stainless Steel – Use the acidic detergent to clean the stainless steel.
3. Copper – Use a brush, water, and sanitiser to clean the copper equipment.
4. Iron – Use the brush and detergent that remove oil from the iron.
5. Tiles – Use the brush and hot water to clean the tiles.
6. Extraction fans – Use bicarbonate paste and water to clean the extraction fans.

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?

Answer:
1. Always stay far from the water while working with electricity.
2. Always use the correct equipment instead of using damage.
3. Read the manufacturer’s book before cleaning the electric equipment (Motarjemi &
Lelieveld, 2013).

Question 16: Provide the procedural steps used for damp “mopping”?

Answer:
1. Always remove the water from the mop before use.
2. Put the mop in the bucket of water that contains cleaning agents.
3. Washed the mop with hot water.
4. Then use the mop to clean the floor.
5. After cleaning the area, again put the mop in the cleanser water.

Question 17: Describe the steps used for sweeping floors in order?

Answer:
1. Use the broom or vacuum cleaner to remove the dust particles.

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 2. The broom and floor cleaning spray must be used to clean the floor.
3. Migrating the dirt particles into a clean pile.
4. Dirt particles must be collected in the dustpan (Berekaa, 2015).

Checkpoint 4

Question 18: What are the procedures for washing cutlery and crockery, both manually and
using a dishwasher?

Answer:
1. Remove the food garbage that attaches to the plates.
2. Use the hot water to remove the dirt from the cutlery.
3. Wash the cutlery with detergent and water.
4. Dry the cutlery with the help of clean cloths.

Question 19: What is the correct procedure for washing kitchen utensils, pots and pans? How
does a correct
procedure affect economical aspects?

Answer:
1. First clean the food that is present in the pan.
2. After removing the food items, clean the edges and handle of the pan with the broom.
3. Clean the pans with water.
4. After cleaning the pan with water, apply the detergent and cleaning agent to the pans.
5. After applying the detergent, clean the pan with the water.

Question 20: What are the cleaning, sanitation and storage requirements for cutting boards?

Answer:
1. Always use the dishwasher to clean and wash the cutting board and dry with the help of
air.
2. Store the cutting board upstanding part of the rack.

Question 21: List the procedure for cleaning a deep-fryer in correct order?

Answer:
1. Always unplugged the deep fryer and allowed it to cool down before cleaning it.
2. Remove the frying basket and put it into the sink.
3. Remove oil with the help of warm water and a clean cloth.
4. Use the detergent to remove the particles from the frying basket.
5. After removing the particles, soak them in warm water.
6. Dry it with the help of air and clean cloths.
7. Always follow the manufacturer’s instructions.

Question 22: What are the general provisions for cleaning and maintaining small and large
equipment in a
kitchen?

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 Answer:
1. Always use the manufacturer specification to clean the large as well as small equipment.
2. All the parts of small and large equipment that are dismantled must be clean and washed
with the help of a chemical agent and warm water.
3. After cleaning the dismantled part of the equipment, it will be dried with the help of clean
cloths.
4. All the other surfaces of the equipment must be scrubbed with the help of a brush and
detergent.
5. Person can use the clean cloth and air-dried method to dry the large as well as small
equipment.

 
Question 23: What are the daily requirements for removing rubbish and cleaning rubbish
bins effectively?

Answer:
1. Fit the lids of rubbish bins properly.
2. Remove all the garbage from the kitchen to protect the kitchen from uncertain hazards.
3. After emptying the bin, clean it properly with the help of detergent and warm water to
remove the germs and bacteria (Neal, et al., 2012).
4. After cleaning the bin, sanitize it with the help of sanitiser and dry it with the help of air-
dried method.

Checkpoint 5

Question 24: Describe the provisions for efficient supplies of clean, undamaged crockery
during service?

Answer:
1. The dishwasher must be kept running and fixed.
2. Unload and kept out all the things that are kept in the dishwasher when it becomes
spotless.
3. Put all the things in their suitable area. So, it is for the staff member to access things during
the period of service.
4. Person must consider one thing things that emerge from the dishwasher are tricky and
warm.
5. Dried all the things with the help of clean cloth and air-dried method.

Question 25: Provide 6 examples for measures to reduce or improve water and energy usage
in a kitchen?

Answer:
1. Always switch and plug out the wire of the large equipment after use.
2. Always close the cap after use.
3. Switch off all the lights and fans when closing the restaurant.
4. Check all the taps before closing the restaurant (Neal, et al., 2012).

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 5. While rubbing detergent on the equipment and utensils that time tap must be closed.

Question 26: List 6 steps an organisation can take to minimise the environmental impacts of
a kitchen?

Answer: Six steps are given below:

1. Cut the fryer sluggish duration by three to four hours out of every day.
2. Set and check the cycles of defrosting for as much time it is needed – usually around 15
minutes, three-four times every day. Seals must be reviewed constantly.
3. Whenever required, use the sensors of light. Always prefer to use natural light.
4. Purchase entire machines with the rating of energy proficiency.
5. The machines which are not coming in use must be switched off at the end of the day.
6. Make sure that the temperatures of cooling and warming are at recommended settings
(Costa, et al., 2018).

Question 27: What are the common storage procedures for the following equipment or
utensil?

Answer:
[Link] utensils – Generally dangled on the particular hangers which are closely present.
 2. Pots and pans – Fixed in the manner of up and down on the particular tables
 3. Bain-marie dishes and bowls – Placed on tables
4. Cutlery – Kept in specific holders, fixed and also facing a particular direction

Question 28: What are the end-of-service requirements for the following types of cleaning
equipment for
storage?

Answer:
[Link] Cleaner – The bag of dust is accurately emptied, then the filter is accurately
cleaned, and then the outer part is accurately wiped.
 2. Brooms and Brushes – Firstly, the bristles are appropriately cleaned, air and dirt also are
detached, if required wash them and at last dangled them to dry.
 [Link] Mops – Wash with warm water and then dangled for drying, these might also be
blanched on any occasion.
 [Link] and Cloths – Extra dirt is dazed and then placed in the appropriate bag of laundry
for the objective to wash it.
 [Link] Machine – Entire pads are excluded according to the stipulations of the
manufacturer and the outer part is wiped and then the pads are dangled for drying.
Buckets – These are accurately washed and then dried out and put bottom-up.

Checkpoint 6

Question 29: Describe the correct waste management procedures for the following
materials?

Answer:

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 1. Recyclable items (commingled) – They must be classified into all the cartons of milk,
plastic, metal and glass.
2. Food scraps – They must be composited.
3. General waste – It is normally kept in bags and after that, they kept in the garbage bins
for the objective of gathering.
4. Chemical containers and chemical residuals – Disposal and gathering are completed by
the exterior company (Costa, et al., 2018).

Question 30: What are the essential environmental considerations and points of care for the
disposal of
chemicals and hazardous substances?

Answer: Many wastes that are dangerous to the environment must be thrown away by using
the Program of EHS Harmful Waste. For removing the harmful waste from the laboratory,
entire chemical and manual waste must be kept in appropriate waste containers. Bags and
jugs of plastic generally have further huge demand as compared to glass to put away the
harmful waste when the particular problem is focusing on compatibility (Mazengia, et al.,
2015).

Question 31: Why is linen sorted and counted? How do you prevent cross-contamination
from linen and
separate linen in case of contamination?

Answer: Linen must be classified as per the kind and staining degree after the particular day.
Totalling the linen could make sure that the particular amount got from the washing laundry
is accurate. Towels of tea might be used for specific applications for the protection of cross-
contamination.

Question 32: What is a cleaning schedule? What should be included in a cleaning schedule?

Answer: The enclosure is there of cleaning tools and equipment, cleaning many containers
and structures in the schedule of cleaning. The field that needs cleaning is recognized and the
duration needed for doing the similar thing, and the individual selected to execute the
particular task. On the accomplishment of the particular schedule, it turned out to be the
record of completion of work.

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

Answer: The checklist of cleaning helps to control the responsibilities of the house and
ensures that all the areas of the house are sanitized and cleaned accurately. For ensuring that
the particular surrounding where the individuals are living is free from waste and dirt, it is
needed that the ordinary checklist of cleaning is appropriately trailed.

Part B

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 Question 1: What is the importance of cleaning kitchen premises and equipment? What are the main compone
what is involved for each process?
Importance of Cleaning
Cleaning is the process which in simple words means to keep the kitchen or the service area quite neat and cle
areas also means to maintain their hygienic state. Cleaning is quite important in order to prevent the contamin
equipment in good and hygienic condition.
Components of the cleaning process

Cleaning – It means to remove the unwanted dirt, mud, soil or the other unnecessary elements or products fro
includes, knives, benches, floors and the equipment.

Sanitizing – It means that to reduce bacteria that is being present of the surface. Sanitizing can be performed w
chemical, heat or the both.

Reasons for Cleaning Reasons for Sanitising

· Helps in preventing the contamination. · Also helps in preventing the growth of t

surfaces or the equipment or tools.
· Also helps in preventing the oxidization.
· Also helps to maintain the equipment which is in good
order.

2. Use the template “Cleaning Schedule Equipment” on next page for this task.
Select 6 pieces of equipment from the list below and complete in the template for each piece
of equipment:

1. Item
2. Person responsible (e.g., Your name)
3. The frequency when this equipment must be cleaned
4. When should the equipment be cleaned (for example after each use, at the end of the
nightshift etc.)

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 5. Instructions for how to clean and the cleaning equipment to be used
6. The chemicals to be used including an it is ersor disinfectants and points of care
7. The safety equipment (Personal protective equipment and signage) to be used and
points of care
Equipment:

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

                    Instructions
including  cleaning
                   
equipment to    be us
Item Staff M T W Th F S S When

Cutting Boards                 As required Try to remove the foo

scraps from the board
then place the cutting
board into the dishwa
to clean it.

Once the cutting boar

cleaned let it air-dry a
place it to the rack.

If the cutting board is

being handwashed th
always use the hot an
soapy water, and then
rinse it with the food
disinfectant spray to
sanitize it.

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   Jack X X X X X X X    

Cooking Jia X X X X X X X After use Food particles need to

equipment’s removed from the coo
equipment or also rem
the burnt food particl
and then rinse it with
hot and soapy water o
within the dishwater.

Dishwasher Lyn X X X X X X X As required Also remove any part

from the dishwater an
corners and then scru
it is required.

Slicing machines Leon X X X X X X X After use Unplug the slicing

machine and disassem
the parts carefully an
wash them separately
be careful of the blad
it can cause serious in

Blenders Sam X X X X X X X After use Always unplug the sw

or power supply and
disassemble as per th
instruction that is bei
mentioned in the man
Rinse the blender bla
and the put it in the
dishwasher.

3. Use the template “Cleaning Schedule Kitchen area” below for this task. For each
item/area listed below, complete in the template for each:
o Item or area

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 o Person responsible (e.g. Your name)
o The frequency when this equipment must be cleaned
o When should the equipment be cleaned (for example after each use, at the end of the
nightshift etc.)
o Instructions how to clean and the cleaning equipment to be used
o The chemicals to be used including an it is ersor disinfectants and points of care
o The safety equipment (Personal protective equipment and signage) to be used and
points of care
 

Kitchen:

kitchen floors shelves and walls

service-ware typically encountered in a commercial kitchen cutting boards

knives

cooking utensils container

                    Instructions Chem
including cleaning Point
                   
equipment to be
Item Staff M T W Th F S S When used

Service                 Post Cloth needs to be Deter

pass service removed or replace 1:150
               
when it is required.
               
Always wash the
                surface with the hot
or soapy water.
               
Let the surface be air
Jack X X X X X X X dry

Once it gets dry then

change the table
cloth.

Cutting  Jim X X X X X X X After use Place the cutting Dishw

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 boards board in the deterg
dishwasher to wash.

Shelves Sarah   X     X     Free time Dirt is required to be Multi

and walls or quiet cleaned firstly from glass
time the duster.

Once duster is
cleaned than use
multi-purpose to
clean the walls and
the shelves.

4. 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 Use to clean crockery, cutlery and ·         Rinsed and clea
glassware, in combination with a detergent
·         Intact and free
·         Durable handle
·         Wheels roll
 

Cleaning cloths In order to clean the benches top and the ·         It is important
some of the pieces of the kitchen it is quite properly.
important use the cleaning cloths, along
·         It should be pre
with the combination of the hot water and
manner
the detergent.
 

Mops Use these only in tiled areas or other areas ·         Handle is not s
where water based cleaning is appropriate
·         Head is affixed
·         Fibers need to
and also have to be un

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 required to be wash o
but it should not be bl
 

Floor scrubbers and polishers Floor scrubbers and polishers are ·         Polisher should
periodically used on tiled areas to refresh condition.
the surface and remove stubborn stains
·         Have adequate
·         If required chan
·         Pads should be
 

Brooms and dust pans Use this on dry floor surfaces to pick up ·         Bristles are cle
food items and other dirt on the floor,
·         Head is secure
before wet cleaning is done
·         Handle is not s
 

Vacuum cleaner Vacuum cleaners are used to remove ·         Make sure all p
stubborn dirt from the areas which can’t be properly.
reached easily
·         Dust bag shoul
·         No internal dam
·         Nozzle should
sanitized properly.

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 Salley Oven
Gel” and answer the following questions:
o What are the Major Health Hazards of the product listed in the section “Hazards
Identification– Risk Phrases”?
o Risk Phrase(s): R34 Causes burns.
o R41 Risk of serious damage to eyes.
o Poisons Schedule (SUSMP): S5 Caution
 
o What must be considered for “Exposure Control/Personal Protection” for consumer
use?

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 o Always Wear Personal Protective Equipment (PPE)
o Always Work in a well-lit and well-ventilated area
o Make sure that appropriate signage and restrictions are in place
o First Aid Measures:
o What should be done if the product comes in contact with skin?
Immediately remove the contaminated clothes and wash the part of the skin immediately with
the running water which came in contact with the product.
o What should be done if the product comes in contact with eyes?
If the product comes in contact with your eyes, follow the simple steps:
o Wash your eyes immediately with the water.
o Repeat the steps until the irritation gets rid of.
o Immediately contact the doctor if it does not work.
o Handling and Storage:
o What should be the conditions to store the product safe?
o Always store the product low in order to minimise the contamination whenever it gets
spoiled?
o Never store the food in the container as the same container may have used several
time to store the several products again.
o Always label the product clearly
 
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: ratio1:50 means 1 part chemical to 50 parts waters
To calculate how much chemical is required for 1.000 litres (=1000 milli litres), 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 the nth calculation is:5.000(litres of water)
divided by 0.050 (Chemical per litre) =0.100 Litres chemical.

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 Chemical Dilution      per Water Amount  of  chemical Appli
litre quantity required

      200 Utens
Dish washing liquid 1:250 50.000litres

      120 Mop
Floor cleaners 1:75 9.000litres

      100 Cloth
Bleach 1:50 5litres

 
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?
o It is important reduce the forces which is being required to operate the plant.
o Always provide proper instruction, signs or symbols which can help the customers to
operate the plant.
o Also diminish or eliminate the number of repeated actions or the postures which is not
required.
Suggestions to reduce injuries resulted from lifting are:
o New equipment or the process is being introduced, or it is compulsory to modify the
equipment.
o Whenever there is mechanical equipment, it is compulsory to provide manual-
handling task, so that it can help or train the staff that how they can use the
equipment.
o Solutions should be identified appropriately by the risk assessment team to the
affected employees.
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 ·         Food is required to be rinsed in the bucket which is full of water instea
running water.
·         Floor is required to sweep and mopped.

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 ·         Sensor is required to be fitted and it should be activated within the tap
restrict the flow of the water.
·         Always run the dishwasher when it is fully loaded.

Energy Conservation ·         Refrigerators need to be placed away from the direct heat.
·         They should be placed where the ventilation and seals are in the good
·         Always turn off the exhaust’s fans and the chimneys when it is not req
be used.

Waste    Management ·         Always donate the food or the left overs to the local farmers so that th
preparing the composite for the plants or the poor ones so that they can feed
& Recycling
·         Always purchase the food products in bulk.
·         Crockery is required to be cleaned properly to remove the leftovers fro

Hazardous Substances ·         Turn on the gas when it is necessary.

·         Always place the food away from the direct heat or the sunlight.
 

Cooking fats and oils ·         Cooking oil should be disposed properly
·         Scrape crockery thoroughly to remove excess food
·         Always donate the food or the left overs to the local farmers so that th
preparing the composite for the plants or the poor ones so that they can feed
·         Always use the strainer in the skin so that it can collect all the left ove
within it.

Impacts of wastes on ·         Waste liquid is required to be flushed in the sink as it can be quite dan
life or the environment.
The environment
·         If a landfill site is not properly sealed, a toxic pollutant can escape into
groundwater causing environmental problems for plants and animals living d
 

 
9. What are the requirements for managing pest control in a food premises? Complete
each aspect in the table below:

Methods to control Aspects to consider for using Action required where presen

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 pests Pest control tools in food areas Are identified

Destroy and eradicate Using chemicals, pest control is usually Always go for the professional
managed as a combination of to look after each and every che
professional pest control measures and compulsory to me be made.
thorough in-house cleaning and
 
prevention methods
 

Professional pest agency is Proper temperature is required to be to Restrict the access of pests in th
required to be conducted or sanitize.
hired for the making a proper
 
check on the damages.

Keep all the benches, Proper and appropriate precautions need Look out for evidence of pests
cupboards and floors clean to be taken while making the pests situation appropriately.
and free of food scraps control.

Flyscreens and plastic Always allow the animal assistance Major problems can be occurre
curtains help to keep out specially in dining and drinking areas.   sanitation.
adult insects 
 

Other pests, such as rats, need All the practices is need to be measured Proper provisions or care is req
to be kept under control using in order to prevent the pests from order to reduce the cracks and t
barriers or poisoning entering the kitchen premises

 
10. Your chef has asked you to ensure that there are sufficient plates and cocktail
glasses for sea food 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

 

Dishwasher should be at the Always Wash glassware with Any chipped, cracked or Always c
temperature of  80 degree extra care. It is risky to wash broken plates or crockery superviso
Celsius and it need to be every glassware within the should not be presented in enterprise
checked after few washing dishwasher. front of customer. It should be
cycles. discarded immediately

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11. Your chef has asked you to sort the linen for the laundry pickup.
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

·         Always count the linen that has been going for the laundry and also count again when it is coming bac
·         Always count every product or cloth separately such as 6 uniforms, 5 cloth table etc.
·         Linens towels, tea towels, uniforms need to be cleaned after each and every use.
·         All the linen should be ironed properly as ironing will surely help to get the neat presentation and it w
killing the microbes and the bacteria,
 

Cross contamination issues

 
Avoiding cross contamination, us quite important. To avoid it all the cloths such as tea towels uniforms and
cleaned or washed separately. Do not use the same cloth for drying dishes, wiping benches and handling equ
 
 

 
Complete the following tasks on 6 occasions:

Dish to be prepared Clean Equipment Clean Utensils

Instance 1: large pots small pots fry pans deep-fryers cutting boards
baking trays dishwashers garbage bins utensils cutlery
graters and pee
food processors, blenders mincers
temperature pr

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 slicing machines ovens microwaving

large pots small pots fry pans deep-fryers cutting boards

baking trays dishwashers garbage bins utensils cutlery
food processors, blenders mincers graters and pee
Instance 2:
slicing machines ovens temperature pr

microwaving

large pots small pots fry pans deep-fryers

baking trays dishwashers garbage bins
cutting boards
food processors, blenders mincers utensils cutlery
graters and pee
Instance 3:
slicing machines
temperature pr

ovens microwaving

large pots small pots fry pans deep-fryers

baking trays dishwashers garbage bins cutting boards
food processors, blenders mincers utensils cutlery
graters and pee
Instance 4: slicing machines ovens
temperature pr
microwaving

Instance 5: large pots small pots fry pans deep-fryers cutting boards
baking trays dishwashers garbage bins utensils cutlery

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 food processors, blenders mincers
graters and pee
slicing machines ovens
temperature pr
microwaving

large pots small pots fry pans deep-fryers

baking trays dishwashers garbage bins cutting boards
food processors, blenders mincers utensils cutlery
graters and pee
Instance 6: slicing machines ovens
temperature pr
microwaving

 
 

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