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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.
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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. |
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Area/item to be
cleaned: |
Cleaning
procedure: |
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Cups and saucers |
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Stainless bench tops |
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Tiled kitchen floors |
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Cutlery |
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Equipment (e.g. meat slicer) |
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Deep fryer |
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Silverware |
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Bratt pan |
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Piping bag |
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Develop a cleaning schedule for one area of a commercial kitchen.
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