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    Task1 - Written Task SITXFSA201

    Uploaded by

    Pahn Panrutai
    The document discusses cleaning and sanitation procedures for food service. It outlines a 4 step cleaning process and explains cleaning versus sanitizing. It stresses the importance of having a cleaning schedule and checking that employees properly follow cleaning procedures for health and safety.

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    © All Rights Reserved
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    Task1 - Written Task SITXFSA201

    Uploaded by

    Pahn Panrutai
    36 views2 pages
    The document discusses cleaning and sanitation procedures for food service. It outlines a 4 step cleaning process and explains cleaning versus sanitizing. It stresses the importance of having a cleaning schedule and checking that employees properly follow cleaning procedures for health and safety.

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    Task1- written task SITXFSA201.doc

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    The document discusses cleaning and sanitation procedures for food service. It outlines a 4 step cleaning process and explains cleaning versus sanitizing. It stresses the importance of having a cleaning schedule and checking that employees properly follow cleaning procedures for health and safety.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    36 views2 pages

    Task1 - Written Task SITXFSA201

    Uploaded by

    Pahn Panrutai
    The document discusses cleaning and sanitation procedures for food service. It outlines a 4 step cleaning process and explains cleaning versus sanitizing. It stresses the importance of having a cleaning schedule and checking that employees properly follow cleaning procedures for health and safety.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    Task1- written task SITXFSA201

    Q1.
    All items that come into contact with food must be effectively cleaned and
    sanitised. This is a 4 step process that removes food waste, dirt, grease and
    destroys food-borne disease pathogens.
    The Code does not specify which procedures must be used to ensure the
    premises and equipment are kept in a clean and sanitary condition. Food
    businesses may use a combination of procedures and methods to meet Code’s
    requirements.
    Step 1 – Preparation
    ← Remove loose dirt and food particles.
    ← Rinse with warm, potable water.
    Step 2 – Cleaning
    ← Wash with hot water (60 °C) and detergent.
    ← Rinse with clean potable water.
    Step 3 – Sanitising (bacteria killing stage)
    ← Treat with very hot, clean, potable water (75 °C) for at least
    2 minutes.
    ← Apply sanitiser as directed on the label.
    Step 4 – Air drying
    Leave benches, counters and equipment to air dry. The most
    hygienic way to dry equipment is in a draining rack.

    Q2.

    Cleaning is the process of removing visible dirt or residual food matter. It may
    leave behind bacteria that are too small to be observed. Sanitising is the process
    of using heat or chemicals to destroy any dangerous bacteria that may remain.

    Q.3

    A cleaning schedule is an easy and effective way to ensure all equipment is


    regularly cleaned. It is a checklist that identifies the areas, utensils, equipment
    etc that need to be cleaned in order to meet the ‘clean and sanitary’ requirements
    of the standards.

    Q4.

    you will need to create a restaurant cleaning schedule that all of your employees
    can follow. You must also routinely look at their work to make sure they're
    completing chores correctly. Without your employees' cooperation and your
    diligent follow through, it's easy to miss important tasks that could cost you
    when a health inspector comes to your business.

    Q5.

    By keeping your equipment clean, your food will taste better, and you'll increase
    the lifespan of your kitchen gear.
    Guests will appreciate sanitary facilities and dining areas, too.
    Follow a regular cleaning schedule, and check on employees to make sure they're
    doing the work properly.

    Q.6

    Professional cleaning is almost mandatory for commercial eating outlets at least


    annually for that thorough cleaning with heavy duty equipment and cleaning
    agents. Along with it regular cleaning is a must, for the benefit of the health of the
    workers and the visitors.

    Q.7

    Garbage bins are required by legislation to be cleaned. They must be regularly


    cleaned using brushes and cleaning utensils dedicated solely to that task, and
    using some form of degreaser to cut through the grease, and a deodorant to
    control smells.

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