Hospitality
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Case Studies
Explain the end-of-shift process for cleaning
and sanitising the floor in the picture opposite, including
all chemicals used and the safe handling of these chemicals.
What is the sign you can see in the photograph? Why do you
think it has been placed there?
The deep fryer is due for cleaning. Explain the process.
When you are next in the workplace perform the duties
required.
The cups in your establishment show signs of blackening due to coffee and tea residues. Select the appropriate cleaning product(s). When you are next in the workplace proceed to perform the task of restoring them to your enterprise standard.
It has been noted that the seals of all refrigerators need cleaning? You have been selected to clean them! How would you carry out this task?
Review questions
- How would you clean and sanitise stainless steel?
- Describe the range and uses of cleaning products in your workplace.
- What are the time management issues to consider when cleaning a cool room?
- Visit
and look at the cool room in the
Hospital kitchen. - Why and how should you communicate with other kitchen and floor staff when cleaning a floor?
- How would you deal with a spillage of canned beetroot in a refrigerator?
- What are the risk factors that must be considered when handling cleaning chemicals?
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