Pre-Clean: This involves scrape, wipe or sweeping away food scraps and rinsing area with water. Wash: When hot water is used at about 60 degrees and detergent in order to remove grease and dirt. The use of water at this temperature will require protective gloves in order to prevent burning. Rinse/wipe: Make sure any loose dirt or detergent residue is washed (if required) or wiped away using a paper cloth or tea towel to complete the process of cleaning and assigning. (b) Floors: – Using a broom or dust pan, make sure all food scraps and rubbish on the floor is dusted into one pile (as it makes it easier and more efficient) and put in the bin using the dust pan to carry the rubbish. Once this is done, either using a mop or polisher, ensure that all surfaces on the floor are moped/polished in order to keep the floors clean, polished and shiny and avoid any food scraps on the floor being seen as this is unhygienic in a hospitality industry. 7. Pests can be a major concern in establishments. Outline THREE methods for effectively controlling pests such as rats and mice, flies and cockroaches. – Clean the floor daily: Either sweeping or vacuuming the floors daily within a hospitality industry minimizes the chance of pests entering.
It is important that food and residue need to be removed quickly so that bugs won’t be attracted to the mess. Missing Just one day could attract some unwanted visitors fast. – Wipe down bottles: After a bottle or Jar has been used, be sure to wipe down the outside of the bottle and lid. Residue on your honey, oil and peanut butter containers can be a big bug attraction. – Store food properly: Bugs can get into all but the most tightly sealed packaging. Making sure to store items in the pantry in containers that are tightly sealed will prevent pests from entering them.
Even considering removing many dry goods such as sugars, flours and bulk mixes from their plastic bags into airtight containers will be very efficient as well. 8. Describe TWO systems where waste may be safely stored and disposed of in an establishment. – Removal of sharp waste: Require incineration by a licensed contractor. Non-sharp waste: May be incinerated or stream sterilized by autoclave’s, then disposed of in a supervised landfill. – Small volumes of blood, urine or faces can be disposed of via the sewage system but, disposal of a large volume of clinical waste must follow local regulations. Nine. Outline TWO procedures that should be followed when carrying out this task. Trash and dirty linens cannot be mixed. – All dirty linen must be handled in such a way that it is kept separate from other material. – When transporting dirty linen, it should be in a container that is covered and this container needs to be washed and sanitized after every use. 0. Cleaning chemicals must be disposed of appropriately to minimize their impact on the environment. Describe how chemicals should be disposed of after each use. Unused amounts of cleaning chemicals that wish to be disposed of can be safely disposed of down the drain or in the trash. Although that’s not the case for all cleaning chemicals. – For those products that do require special handling such as solvent-based paints, used motor oils and certain pesticides, household hazardous waste collection programs are an important resource although these type of cleaning chemical are not regularly used within a hospitality industry.