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LEARNING MATERIALS
SECTOR: TOURISM
You may already have some or most of the knowledge and skills covered in
this learners guide because you have:
INTRODUCTION
This unit deals with the skills and knowledge involve in cleaning,
sanitizing and maintaining kitchens, equipment and utensils for food
preparation and storage in commercial/institutional kitchens
LEARNING OUTCOMES
PERFORMANCE CRITERIA
3. Dispose of waste
TRS512331
2. Prepare stocks, sauces Preparing stocks, sauces
and soups and soups
TRS512385
8. Prepare egg dishes Preparing egg dishes
TRS512386
9. Prepare starch dishes Preparing starch dishes
TRS512334
11. Prepare seafood dishes Preparing seafood dishes
TRS512335
12. Prepare desserts Preparing desserts
TRS512340
13 Package prepared food Packaging prepared food
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Clean, sanitize and store equipment
2. Clean and sanitize premises
3. Dispose waste
ASSESSMENT CRITERIA:
1. Chemicals are selected and used for cleaning and/or sanitizing
kitchen equipment and utensils
2. Equipment and/or utensils are cleaned and/or sanitized safely and
according to manufacturers instructions
3. Clean equipment and utensils are stored or stacked safely and in the
designated place
4. Cleaning equipment are used safely in accordance with
manufacturers instructions
5. Cleaning equipment are assembled and disassembled safely
Contents:
Waste management
Garbage Disposal
Types of Linens
Care of Linens
Assessment Criteria:
CONDITION:
The students/trainees must be provided with the following:
Assessment Method:
1. Direct observation
2. Oral questioning
Learning Objective :
After reading this INFORMATION SHEET, YOU MUST be able to apply
proper waste management.
TO REDUCE WASTE
SEGREGATE
COMPOSE
RECYCLE
Biodegradable
Non-Biodegradable
REMEMBER:
Segregated Waste = RESOURCES
Mixed Waste = GARBAGE
This Section looks at the legal requirements in relation to waste disposal and
the possible internal requirements that might apply to this common workplace
activity.
Hygiene regulations
Health laws require management to supply sufficient garbage receptacles to
cater for whatever garbage is produced.
If the rubbish is scattered all around the existing bins, and it is flowing over
the tops of bins, it is deemed that there are insufficient bins.
The garbage area must also be kept in a tidy condition as well as clean.
Consideration may be given to the use of garbage cool rooms where food refuse
is stored under refrigeration prior to removal from the premises. This helps
control odour problems and infestation by rodents but this is not a legal
requirement.
Remember that keeping things clean includes keeping them free from odour
and this is an especial concern in relation to garbage areas, bins etc.
Local councils get many complaints form next door neighbours complaining
about the smell coming from the rubbish area of the food premises next door.
All garbage bins must be in good condition and must be fitted with tight-fitting
lids which must be kept in position so as to provide protection against vermin
gaining access to the rubbish.
Current waste management practices may include the sorting of waste into the
following categories in order to facilitate recycling:
Also remember that food handlers are legally required to wash their hands after
handling rubbish.
Food waste
Liquid waste
Chemical waste
Fats and oils
Food wrapping, including containers, cartons, plastic material, bottles, jars and
glass, cans, aluminium-based products, recyclable materials, paper and
cardboard
Waste matter from departments serviced by the kitchen.
Once garbage has been collected from the room, kitchen, it must be
transported safely to the appropriate garbage location, usually a dump master.
Near the dump master there may be a number of recycling stations paper,
plastics, cans, etc. and as much garbage as possible should be recycled.
Protective clothing should always be worn when handling or disposing of
garbage.
Chemicals are different to garbage and should be treated as such.
SELF-CHECK 1.3-1
Learning Objective :
After reading this INFORMATION SHEET, YOU MUST be able to gain
knowledge on garbage disposal.
Make use of bin liners, this facilities the removal of waste without
touching it.
Remove rubbish by emptying the bin into a disposable bag.
Clean and sanitized all containers after they have been emptied. Used
appropriate sanitizing products for this purpose
Waste bins, lids, handles and surrounding areas must be thoroughly
cleaned and disinfected daily.
Place all accumulated waste bins away from main building.
Always check inside the bin in case there is anything dangerous, eg. used
needles, etc., inside.
Never put your hand inside the bin.
Be careful of any sharp objects which may cut through the dustbin bag
and hurt somebody-wrap them separately in paper before putting them
inside the bin.
Standard requirements
Garbage must be disposed of regularly it must never be allowed to
accumulate inside the premises: a minimum requirement is to remove all
garbage on a daily basis.
In addition:
Comply with any recycling protocols the business has:
Make sure all rubbish goes into the bins and is not left lying around next
to them
Close lids to bins after using them there may be a need to lock them to
prevent unauthorised use
Use the appropriate bin/disposal system for the appropriate type of rubbish
liquid waste will be separated from solid waste
Wash hands after handling rubbish.
Requirements relating to disposing of chemicals
Chemicals should never come in direct contact with the skin always use/wear
PPE
When spilt, chemicals should be initially soaked up with sand, earth or some
kind of designated absorbent material.
Safe disposal of chemicals
State and local laws address the environmentally friendly and safe disposal of
chemicals by requiring them to be:
Date Developed: Document Number:
Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 23 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
00
Taken to designated collection sites
Collected by specially licensed collection businesses.
Chemicals should only be poured down drains that are fitted to chemical traps:
SELF-CHECK 1.3-2
1. What is garbage?
1. Garbage is wet waste, usually from food. It can attract pests and be a
source of contamination.
CRITERIA YES NO
Did you.
1. Remove garbage as soon as possible.
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to gain
knowledge on the different types of linens.
Linen includes table covering and napkins of all types. Table linen should
be durable and serviceable, attractive and suited to other appointments,
reasonably priced and easily laundered. Linen should always be spotlessly
clean. Well-laundered linen can make a table attractive no matter how few and
simple the appointments may be.
SELF-CHECK 1.3-3
2. The types of linens are: table cloth, placemats, table runners and
napkins
Care of Linens
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to describe
the procedure on how to care linens.
Restaurants of any kind will have a great deal of heavily soiled kitchen
laundry, as well as floor mops, terry towels and staff garments.
A high-class restaurant with high quality standards will most likely have
staff who wear uniforms which require special treatment in the washing
and/or finishing process, as well as serviettes and table cloths which may
require ironing.
Calculating
In the case of a hotel with more than one restaurant, calculate the
restaurants separately. Also note the number of seats at the tables 2, 4 or 6-
seat tables. Roughly, a restaurant will have max. 120 kg laundry per seat and
year, and min. 40 kg laundry per seat and year
Find out how often are the tablecloths changed, and add the figures to the
calculation. When the number of guests per day is to be calculated, the
following estimations may be applied:
The following offers the control measures for proper laundry handling:
Soiled linen may or may not be sorted in the laundry before being loaded
into washer/extractor units.
Sorting before washing protects both machinery and linen from the
effects of objects in the linen and reduces the potential for
recontamination of clean linen that sorting after washing requires.
Gather dirty linen from kitchen and associated departments and process
dirty linen
Uniforms
Cleaning cloths, tea towels
Table linen
Linen from departments serviced by the kitchen.
Process dirty linen may include:
This Section looks at the legal requirements in relation to waste disposal and
the possible internal requirements that might apply to this common workplace
activity.
TRUE OR FALSE
Direction: Write True if the statement is correct, and False if it is
incorrect. Write your answer in your answer sheet.
1. Soiled linen may or may not be sorted in the laundry before being loaded
into washer/extractor units.
1. True
2. True
3. False
4. False
5. True
Demonstration with
Questioning
Written Test
Portfolio
The evidence must show that the candidate
Sorts and disposes wastes according to hygiene
regulations, enterprise practices and standard
procedure*
Disposes cleaning chemicals safely according to
standard procedures
Sorts and removes linens safely in accordance to
prescribed standard procedures.
NOTE: *Critical Aspects of Competency
Candidate name:
Assessor name:
Date of assessment:
Time of assessment:
Given the necessary tools, the candidate will be able to demonstrate Cleaning and
Maintaining Kitchen Premises following standard procedures within 15 minutes.
Materials and equipment
Floor mops, Mop Squeezer, Broom (Tambo), Dust pan, Garbage bin (4 gals.), Liquid
soap dispenser, Paper towel dispenser, Cleaning Chemicals, Detergent, Sanitizing
agent
OBSERVATION to show if evidence is demonstrated
DEMONSTRATION INSTRUCTIONS
Given the necessary supplies and materials & tools you are required to
Clean and Maintain Kitchen Premises
The institutional assessment will cover the learning outcome: Clean and
Maintain Kitchen Premises
The assessment method is based on the evidence plan and this include
o Written Test
COMPETENT
Performance Test
Specific Instruction:
1. Identify the areas that may require cleaning in a kitchen premises
environment and the frequency of cleaning for each identified are
2. Select appropriate cleaning utensils and chemicals
3. Implement cleaning procedures in accordance with enterprise and
legislated requirements
4. Identify and address cleaning and sanitizing needs that arise in
addition to scheduled cleaning requirements
5. Store cleaning items and chemicals, and clean where applicable, after
cleaning has been completed
6. Follow emergency first aid procedures in the event of a cleaning-
related incident or accidents
List of Tools: Floor mops, Mop Squeezer, Broom (Tambo), Dust pan,
Garbage bin (4 gals.), Liquid soap dispenser, Paper towel dispenser, Cleaning
Chemicals, Detergent, Sanitizing agent
Satisfactory
Questions to probe the candidates underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What are the types of internal waste?
2. How do we sort wastes in Current Waste Management?
Safety Questions
3. What are the requirements relating to disposing of
chemicals?
4. How do we dispose garbage?
Contingency Questions
5. What is linen?
6. How do we dispose garbage?
Job Role/Environment Questions
7. How would you contribute to the environment by using
chemical agents such as sanitizers, dishwashing liquids,
detergents and soap?
8. What are the control measures for proper laundry handling?
Rules and Regulations
9. How do we care washable linens?
10. How do we clean and sanitize garbage bin?
The candidates underpinning Satisfactory Not
knowledge was: Satisfactory
Date Developed: Document Number:
Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 49 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
00
MODEL ANSWER
Satisfactory
Questions to probe the candidates underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Internal waste may include:
Food waste
Liquid waste
Chemical waste
Fats and oils
Contingency Questions
5. Linen includes table covering and napkins of all types. Table
linen should be durable and serviceable, attractive and suited to
other appointments, reasonably priced and easily laundered.
Linen should always be spotlessly clean. Well-laundered linen
can make a table attractive no matter how few and simple the
appointments may be.
MEAT
Beef 3 kilos Complete
POULTRY
SEAFOOD
PERISHABLES
Waste management
10% 10% 20
Types of Linens
10% 10% 20
Care of Linens
10% 10% 20
Waste management
3 2 5
2 3 5 10
Garbage Disposal
Types of Linens
3 2 5
Care of Linens
3 2 5
25
11 9 5
TOTAL
5. ________ ask people to generate less waste by thinking more about what they
buy and what they use.
a. recycle c. reuse
b. reduce d. all of the above
8. _________ is wet waste, usually from food. It can attract pests and be a
source of contamination.
a. chemicals c. garbage
b. containers d. storage
10. What should we always use/wear so that chemicals should never come
in direct contact with the skin?.
a. gloves c. long sleeve shirt
b. hairnet d. PPE
a. Make use of bin liners, this facilities the removal of waste without
touching it
b. Remove rubbish by emptying the bin into a disposable bag.
c. Clean and sanitized all containers after they have been emptied.
d. All of the above
a. to avoid breakage
b. to clean the area
c. to prevent possible accidents, injury or poisoning
d. to sanitize it
14. Who will give you advice on how to comply with current relevant
legislation about the requirements for disposal of chemicals for relevant
local requirements?
15. _________ may be metal or plastic and may be lined with plastic or wet-
strength paper bags. It is durable, leak-proof, easily cleanable, and pest-
and water- proof.
a. container c. plates
b. plans d. waste bins
TRUE or FALSE
18. Place mats should be large enough to hold the entire place setting and
they should overlap.
19. The only kind of tablecloth that should touch the floor is the banquet
cloth.
20. The color of the linens used with quite plain dishes may match the
dishes in hue but be of a lighter or darker shade or it may contrast.
21. Soiled linen may or may not be sorted in the laundry before being loaded
into washer/extractor units.
23. Sorting before washing may not protects both machinery and linen from
the effects of objects in the linen and increases the potential for
recontamination of clean linen that sorting after washing requires
Multiple Choice:
1. C
2. D
3. C
4. A
5. B
6. A
7. D
8. C
9. C
10. C
11. D
12. C
13. A
14. B
15. A
Date Developed: Document Number:
Commercial
March 2017
Cooking NC II
Date Revised: Issued by:
Clean and Page 72 of
Developed by: 63
Maintain Kitchen
Alona P. Laporte Revision #
Premises
00
TRUE or FALSE
1. True
2. True
3. False
4. True
5. True
6. True
7. True
8. False
9. False
10. True