Assessment Tasks and Instructions

Student Name Ana Maria Munoz

Student Number 8263821
Course and Code SIT30816-Certificate III in commercial cookery.
Unit(s) of Competency and Code(s) SITHKOP001 Clean kitchen premises and equipment
Stream/Cluster Brisbane City
Trainer/Assessor Jet Beltran

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Ana Maria Munoz Date 30/03/2021
2nd Assessor to complete
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
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
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: Ana Maria Munoz Date: 30/03/2021

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature Ana Maria Munoz Date: 30/03/2021

Cleaning Schedule – Kitchen Equipment

T Instructions including cleaning Chemicals to be Used Safety Equipment Required

Item Staff M T W F S S When Signed
h equipment to be used Points of care Points of care
Service pass Post service Remove felt and cloth Detergent 1:150 Apron
Replace cloth as required Sanitiser spray Gloves
Wash surface area with hot soapy water Slip resistant shoes
Jack X X X X X X X Rinse and sanitise Signage: Caution-wet floor
Allow to dry
Replace felt and table cloth

Disassemble. Clean each part Mild detergent. Apron

Food After every use individually. Check the machine sanitising non slip shoes.
processor containers, blades and other nooks and Gloves
Jet X X X X X X X crannies for possible stuck food. Be aware of hot water
Make sure it is completely dry before
reassembly.

dishwasher After service Empty out and remove all trays. Pull the Mild detergent. Apron
drain plug and let out all the water. Degreaser non slip shoes.
Using a mild detergent, scrub the inside Pinch points Gloves
of the machine. Wash out with clean Be aware of hot water
Mark X X X X X X X water. Hot water- burning hazards
Remove and clean the filters and clean.
Reassemble. Let run 1 cleaning cycle
before using

Wednesday and Disassemble, soak in cleaning chemicals Mild detergent Oven mitts
Gas hobs Sunday after service, or or scrub with hot soapy water. Degreasing. Non slip shoes
Victo
X X if needed Let dry completely before reassembly. Hot equipment-urning hazards Apron.
r
Line with foil for easier cleaning heavy Gloves.

Monday morning, Remove all the shelves for better access. Mild detergent
before delivery arrives Clean and sanitise shelves, walls and Strains for moving shelves Gloves, gaggles
Walk-in Ana X floors. sround.
fridge Make sure everything is properly level Non slip boats.
 T Instructions including cleaning Chemicals to be Used Safety Equipment Required
Item Staff M T W F S S When Signed
h equipment to be used Points of care Points of care
Three times of Remove all the parts. Scrub the walls Mild detergent Oven mitts,
microwave Alha week, after service with warm soapy water. Dry and Degreasing. non-slip shoes.
X X X
n or if needed. sanitise. Clean the platter Hot equipment-urning hazards
heavy
Every Wednesday Disassemble, soak in cleaning chemicals Mild detergent Oven mitts
Salamander/ and Sunday after or scrub with hot soapy water. Degreasing. Non slip shoes
Fran X X
overhead grill service, or if needed Let dry completely before reassembly. Hot equipment-urning hazards Apron.
Line with foil for easier cleaning heavy Gloves.