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Assignment Task :

Questions 
1.
Identify five common hygiene issues found in commercial kitchens.  

2. Identify two causes of chemical to food cross-contamination in commercial kitchens. 

3. Provide two reasons why it’s important for commercial kitchens to consistently implement cleaning  schedules. 

4. Outline two purposes of kitchen cleaning policies and procedures.  

5. Identify examples of products and chemicals used by commercial kitchens to clean the following areas  and equipment. Your response must include a variety of cleaning and sanitising products and chemicals. ? automatic dishwasher: 
? liquid 
? powder 
? tablets 
? cleaning agents for specialised surfaces 
? deodoriser 
 

 

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  • Posted on : January 22nd, 2018

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