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The cleaning process
A commercial kitchen 
requires cleaning
regularly. There are many pieces of equipment and many
surfaces that require thorough cleaning.
For each of the following areas/items, outline the appropriate cleaning procedure to ensure efficient and sanitary cleaning. Your answer should include full details of the use of appropriate chemicals.
Area/item to be cleaned: |
Cleaning procedure: |
|---|---|
Cups and saucers |
|
Stainless bench tops |
|
Tiled kitchen floors |
|
Cutlery |
|
Equipment (e.g. meat slicer) |
|
Deep fryer |
|
Silverware |
|
Bratt pan |
|
Piping bag |
Develop a cleaning schedule for one area of a commercial kitchen.
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