ABN
28130
302
000
|
RTO
41297
|
CRICOS
PROVIDER
CODE
03444C
V
2.0
Last
updated
15
November
2017
SITHKOP0O01
—
CLEAN
KITCHEN
PREMISES
AND
EQUIPMENT-
Work
Book
—
Short
Answer
-
Refer
to
the
individual
manufacturer's
instructions
to
correctly
dismantle
and
clean
the
equipment.
-
Sanities
all
safely
disassembled
parts
with
neutral
detergent
and
hot
77°C
water.
-
Rinse
them
and
then
dry.
-
Scrub
all
other
surfaces
with
a
stiff
brush,
neutral
detergents
and
hot
water.
-
Rinse
the
item
and
dry
with
a
clean
cloth
or
air
dry.
Q6:
Describe
how
to
clean
and
sanitise
thermometers,
measures
and
scales
to
ensure
the
safety
of
food
prepared
and
served
to
customers.
-Wash
these
items
with
neutral
detergent
and
hot
77°C
water.
-
Rinse
thoroughly
to
remove
any
chemical
residue.
-
If
you
not
have
water
at
this
temperature,
use
chemical
spray
or
sanitiser.
Q7:
Where
should
you
store
equipment
once
you've
finished
cleaning
it?
-In
its
designated
location.
-
Back
where
it
belongs.
Q8:
Identify
five
actions
you
should
take
when
storing
hazardous
cleaning
chemicals
and
sanitising
products.
-
Look
for
HAZCHEM
labels
to
help
you
identify
and
store
hazardous
chemicals
properly.
-
Use
proper
security
measures
to
ensure
only
authorised
staffs
has
access
to
hazardous
substances.
-
Store
different
classes
of
hazardous
chemical
separately.
-
Store
chemical
away
from
foodstuff.
-
Remove
combustible
materials
and
vegetation
from
storage
area.
