CLEAN KITCHEN _ QUIZ

Select the requirements for safe use and storage of chemicals?

• Refer to SDS

• Use PPE

• Chemicals are NOT labelled

• Work in a well ventilated area

If you found animal / pest waste, what action would you take

• Clean it up and report the issue to your supervisor

• Clean it up and move on to your next task

• Clean it up and let a Colleague know

• Clean it up and don't tell anyone

What products are used to clean: Utensils, Bench tops and Floors

• Dish wash detergent, sanitiser, degreaser,

• Disinfectant, bleach, hot water

• Abrasive cleaner, amonia and hot water

• Dish wash detergent, sanitiser, methylated spirits

Select the information that is contained in a cleaning schedule?

• What is to be cleaned

• How to clean / chemicals and equipment to use

• When is to clean (daily, weekly, monthly)

• Who did the cleaning

• Where the cleaning products are stored

Select what information is contained on a SDS (Safety Data Sheet)

• Manufacturer name and contact details

• The number to call in case of emergency

• Emergency procedures & first aid

• When to use the chemical and who can use the chemical

What are the four classifications of Kitchen waste

• Hazardous substances, recycled, green and general waste

• Hazardous substances, reduced , red and general waste

• Hazardous substances, general products, collectible items

• Hazardous substances, general waste and throw away items

Select which items you would dispose of in the YELLOW bin

• Cans

• Plastics

• Paper and Cardboard

• Lawn clippings

• Batteries

What does PPE stand for and what is its purpose

• Personal protective equipment is used to protect individuals from harm

• Proactive protective equipment is used to protect individuals from harm

• Personal protective equipment is used to make the person look professional

• Proactive production equipment is used to enhance performance in the kitchen

Cleaning and sanitizing methods are important to avoid risks to food: SELECT examples of surfaces, and food preparation and storage areas that must be cleaned.

• Kitchen benches, dry stores areas

• Fridges, freezers, drinks fridges

• Walls & Floors

• Equipment, service ware & utensils

• Outdoor play areas

Identify hazardous substances found in the kitchen environment

• Animal fat & cooking oils

• Chemicals

• Cleaning agents

• Dry stores items

• Packaging