Hospitality Assignment
Part C: Written Responses- Clean and Maintain Kitchen Premises
1. Describe two pieces of cleaning equipment.
- Brooms, dusters and brushes: Used to clean and gather rubbish, generally on the floor of the desired area to clean.
- Sanitising products/detergents: Used to remove non-visible bacteria from a surface.
2. For the above cleaning equipment, describe how you would use each of them safely.
- Brooms, dusters and brushes should be cleaned after each use and free from excess dirt.
- Manufacturers’ instructions should be followed carefully to ensure that equipment is maintained properly and remains safe for future use.
- Before cleaning any area, it is important to know which areas need to be sanitised and what chemicals are safe to be used.
3. (a) Name a heavy piece of cleaning equipment.
- A polisher
(b) Describe how you would carry this piece of equipment in the safest manner possible.
- Not a piece of equipment that is recommended to be carried. Placed on floor while being pushed around in an appropriate manner in order to polish tiles leaving them to look new and shiny.
(c) Describe appropriate procedures for the cleaning and maintenance of this piece of equipment.
- Polisher is recommended to always be placed aside in original form when not in use. Once done using the polisher, place in a non-hazardous space preferably in a storeroom where it won’t get in the way ready for the next use. Used daily in a hospitality industry in order to polish floors. Easier and faster than using a mop.
4. (a) Cleaning chemicals need specialised storage areas. Outline TWO safe procedures to follow when storing chemicals.
- Ensure chemical containers and their seals or stoppers are appropriate for the type and quantity of chemical stored. Generally, chemicals should be stored in the containers in which they are supplied.
- Opening of packages, transferring of contents, dispensing of chemicals or sampling shall not be conducted in or on top of
1. Describe two pieces of cleaning equipment.
- Brooms, dusters and brushes: Used to clean and gather rubbish, generally on the floor of the desired area to clean.
- Sanitising products/detergents: Used to remove non-visible bacteria from a surface.
2. For the above cleaning equipment, describe how you would use each of them safely.
- Brooms, dusters and brushes should be cleaned after each use and free from excess dirt.
- Manufacturers’ instructions should be followed carefully to ensure that equipment is maintained properly and remains safe for future use.
- Before cleaning any area, it is important to know which areas need to be sanitised and what chemicals are safe to be used.
3. (a) Name a heavy piece of cleaning equipment.
- A polisher
(b) Describe how you would carry this piece of equipment in the safest manner possible.
- Not a piece of equipment that is recommended to be carried. Placed on floor while being pushed around in an appropriate manner in order to polish tiles leaving them to look new and shiny.
(c) Describe appropriate procedures for the cleaning and maintenance of this piece of equipment.
- Polisher is recommended to always be placed aside in original form when not in use. Once done using the polisher, place in a non-hazardous space preferably in a storeroom where it won’t get in the way ready for the next use. Used daily in a hospitality industry in order to polish floors. Easier and faster than using a mop.
4. (a) Cleaning chemicals need specialised storage areas. Outline TWO safe procedures to follow when storing chemicals.
- Ensure chemical containers and their seals or stoppers are appropriate for the type and quantity of chemical stored. Generally, chemicals should be stored in the containers in which they are supplied.
- Opening of packages, transferring of contents, dispensing of chemicals or sampling shall not be conducted in or on top of