Tourism and Hospitality
Home > Tourism and Hospitality > Hospitality kitchen operations (120 hours) > Kitchen operations units > Clean and maintain premises > Clean and maintain premises
Match the sanitiser
 
|
Documents on this page require Adobe® Acrobat ReaderTM, if you do not have this, click on the logo to download Acrobat ReaderTM. |
Match the appropriate method of sanitation against each of the utensils/appliances listed. The first one is done for you as a guide:
Options: Heat or Chemical or nil
Print out the chart (PDF document)
| Appliance; Utensil; Surface | Method of sanitation |
|
Kitchen floors |
Chemical –after
the floors have been thoroughly cleaned using the appropriate detergent, it is
good practice to apply an appropriate chemical sanitiser. A chlorine-based
sanitiser would be recommended, and used according to the manufacture’s
instructions. |
|
Crockery |
|
|
Pots and pans |
|
|
Ovens |
|
|
Linen |
|
|
Bench tops |
|
|
Mincers |
|
|
Food processors |
|
|
Baking trays |
|
|
Coffee percolator |
|
|
Pastry brush |
|
|
Spirits/liqueurs
dispenser |
|
Where should you purchase your sanitising chemicals?
|