Fichas
Clean and Maintain Kitchen Premises
Fichas del conjunto (11)
- 1Awareness of the main features and intent of environmental legislation including:• Protection of the Environment Operations Act 1997 (NSW) and amendments
• Codes of Practice (WorkCover NSW)
Control of Workplace Hazardous Substances. - 2Cleaning and sanitising agents and chemicals including:• general all-purpose sprays
• disinfectants
• cream cleansers
• bleaches
• detergents
• abrasives
• polishes
• glass cleaners
• degreasers
• pesticides - 3Material safety data sheets (MSDS) for the safe preparation and use of cleaning and sanitising agents and chemicals:• directions and precautions for use
• recommended dosage and dilution of chemicals
• safe handling requirements
• first aid
• calculating quantity required
• disposal methods
• suitable storage item/container. - 4PPE• footwear
• head protection
• gloves
• protective clothing
• hearing protection
• eye protection
• face mask/breathing apparatus. - 5Basic first aid for potential injury caused through use of cleaning agents and chemicals including:• chemical burns
• inhaled chemical fumes
• chemical splashes in eyes
• chemicals ingested
• chemicals absorbed through skin. - 6Workplace/organisation procedures for cleaning and sanitising of kitchen equipment including:• large fixed equipment
• small equipment
• utensils and cutlery
• crockery, glassware and serviceware. - 7Cleaning equipmentCleaning equipment including:
• dishwashers
• pressurised steam and water cleaners
• mops, brushes and brooms
• cleaning cloths
dry
wet
• buckets and pans
• sinks
• garbage receptacles
• storage areas - 8Knowledge of workplace/organisation cleaning schedules and activities• frequency
daily
weekly
monthly
spring cleaning - 9Procedures in the event of a chemical accident may include:Procedures to follow in the event of an emergency including:
• notification
appropriate authorities (emergency services and WorkCover NSW)
colleagues
supervisor
• workplace/organisation policies and procedures
evacuate
secure building
• reporting - 10Sort linen and safely remove it according to enterprise proceduresAn awareness of workplace/organisation policy and procedures for dealing with dirty linen including:
• napkins
• tablecloths
• serving cloths
• tea towels
• clothing
• cleaning cloths.
An awareness of workplace/organisation policy and procedures for sorting linen including:
• sorting baskets and shelves for storage
• cleaning process required
• urgency of item. - 11An awareness of workplace/organisation systems for storage and disposal of waste including:• waste bins
• waste disposal units
• recycling units
• compactors.
Información
- Descripción
- Hospitality hsc review Fichas sobre Clean and Maintain Kitchen Premises, creado por michael ha el 01/07/2014.
- Creado por
- michael ha
- Visitas
- 44
- Valoración