Assignment Task:
1.state two reasons for a restaurant must follow kitchen cleaning regimes?
2. What is cross-contamination? Name three sources of cross-contamination.
3. List four ways cross-contamination can be prevented.
4. What is the difference between cleaning and sanitising? Why are both necessary while cleaning kitchen equipment, service-ware and surfaces?
5. What is an MSDS (in 50 words). List 5 contents of the MSDS?
6. Briefly describe 2 common sanitising methods in a commercial kitchen.
7. Describe the procedures to clean and sanitise thermometers, measures and scales to ensure the safety of food prepared and served to customers in about 30-40 words.
8. Identify 4 ways you can use water more efficiently in your restaurant while cleaning commercial kitchens and equipment to reduce negative environmental impacts.
9. Identify 2 ways you can use energy more efficiently in your restaurant while cleaning commercial kitchens and equipment to reduce negative environmental impacts.
10.List three actions you should take to safely dispose of general kitchen waste.
11. Describe 3 pieces of information contained in a cleaning schedule?
12. Give 2 reasons why it is important to present kitchen premises to industry and 21 workplace standards and list any 4 standards of presentation for restaurant kitchen premises according to the workplace and industry standards.
13. What are the requirements of a food business to report and maintain documentation about pest activity?
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