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reporting mechanisms for infestations

26 / 01 / 2019 Certificate III In Patisserie

This paper circulates around the core theme of reporting mechanisms for infestations together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 79. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Clean and sanitise kitchen equipment.

1.1 Select and prepare cleaning agents and chemicals  according to product instructions.

1.2 Clean and sanitise kitchen equipment  to ensure safety of food prepared and served to customers.

1.3 Store cleaned equipment in designated place.

2. Clean serviceware and utensils.

2.1 Sort serviceware and utensils  and load dishwasher with appropriate items.

2.2 Hand wash any items not appropriate for dishwasher.

2.3 Dispose of broken or chipped serviceware, within scope of responsibility, and report losses to supervisors.

2.4 Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

3. Clean and sanitise kitchen premises.

3.1 Follow organisational cleaning schedules.

3.2 Clean and sanitise kitchen surfaces  and food preparation and storage areas  to ensure the safety of food prepared and served to customers.

3.3 Clean areas of animal and pest waste and report incidents of infestation.

3.4 Follow safety procedures  in the event of a chemical accident.

3.5 Sort and remove linen  according to organisational procedures.

3.6 Sort and promptly dispose of kitchen waste  to avoid cross contamination with food stocks.

4. Work safely and reduce negative environmental impacts.

4.1 Use cleaning agents, chemicals and cleaning equipment  safely and according to manufacturer instructions.

4.2 Use personal protective equipment  and safe manual handling techniques when cleaning equipment and premises.

4.3 Reduce negative environmental impacts through efficient use of energy, water and other resources.

4.4 Sort general waste from recyclables  and dispose of them in designated recycling bins.

4.5 Safely dispose of all kitchen waste, especially hazardous substances , to minimise negative environmental impacts.

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills 

  • communication skills to report and discuss the disposal of broken serviceware and infestation incidents
  • literacy skills to:
  • read and comprehend workplace documents or diagrams that interpret the content of:
  • cleaning schedules
  • safety procedures
  • Material Safety Data Sheets (MSDS) and product instructions for cleaning agents and chemicals
  • manufacturer’s instructions for equipment
  • write simple notes to report broken serviceware
  • numeracy skills to calculate the dilution requirements for chemicals and cleaning products
  • planning and organising skills to efficiently sequence the stages of cleaning kitchen equipment and premises
  • problem-solving skills to:
  • identify and dispose of unsafe chipped or broken serviceware
  • identify and report on pest infestations
  • recognise a chemical accident and follow safety procedures to avoid food contamination
  • self-management skills to manage own speed, timing and productivity
  • teamwork skills to support cooking staff by cleaning equipment, serviceware and utensils continuously for their availability
  • technology skills to use automatic dishwashers and reassemble kitchen equipment after cleaning.

Required knowledge 

  • hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes
  • different types of cleaning and sanitising products, chemicals for kitchens and equipment:
  • uses
  • safe use
  • safe storage
  • safe practices for using and storing hazardous substances
  • content of MSDS for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of MSDS
  • cleaning sanitising and disinfecting methods for:
  • kitchen floors, shelves and walls
  • kitchen equipment, serviceware and utensils
  • correct use of personal protective equipment
  • safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment
  • environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce these especially those that relate to water and energy use
  • correct and environmentally sound disposal methods for kitchen waste including hazardous substances and recyclable glass and plastic bottles and containers
  • equipment used to clean kitchen premises and equipment:
  • essential features and functions
  • safe operational practices
  • for the specific organisation:
  • contents of cleaning schedules
  • contents of safety procedures for chemical accidents
  • reporting mechanisms for infestations
  • standards of presentation for the premises.

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