Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP001 Clean kitchen premises and equipment
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 1 2 0 3 0
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0 No further information required
Yes 0 Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
0
My assessor has discussed the adjustments with me
0
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
0
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed
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.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, Paper, calculator, Safety Data Sheet (to be attached), Manufacturer’s Instructions, Cleaning schedule templates “Equipment” and “Bar area” (to be attached)
Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.
Statement of Authenticity
0
I acknowledge that I understand the requirements to complete the assessment tasks
0
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
0
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 0
2nd Attempt 0
Extension 0 – Date: / /
RESULT OF ASSESSMENT Satisfactory 0 Not Yet Satisfactory 0
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /

Assessment 1
Your task: You are required to complete each question of this assignment. To complete the cleaning schedules in Question 2 and 3, use the attached templates “Cleaning Schedule Kitchen area” and “Cleaning Schedule Equipment”.
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?
Importance of Cleaning
Components of the cleaning process
Reasons for Cleaning Reasons for Sanitising
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 the cleaning equipment to be used
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 7):
• cooking equipment
• dishwashers
• garbage bins
• scales
• temperature probes
• food processors
• blenders and attachments
• mincers
• slicing machines
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 the cleaning equipment to be used
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
• service-ware typically encountered in a commercial kitchen
• cutting boards
• knives
• cooking utensils
• containers
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:
Temperature Washing of glassware Damage Reporting
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?
Sorting
Cross contamination issues