Question: Please Question 9a: Using the numbers, arrange the steps used to safely clean kitchen equipment and premises according to food safety standards. Steps Correct order

Please

Question 9a: Using the numbers, arrange the steps used to safely clean kitchen equipment and premises according to food safety standards. Steps Correct order ATO Code: 45640 | CRICOS Code: 03907K Unit Assessment Pack (UAP) |Page abof as VS: Jan 2025, Approved: Academic Manager, Next Review, Jan 2025 SITHCCC030 Prepare vegetable, fruit, eggs, and farinaceous dishes. Aust Sove Colle 1. Sanitise all areas with sanitiser spray and leave to air dry. 2. Empty reach-in coolers and wash and sanitise them 3. Clean sinks and faucets 4. Clean the ovens. Be sure to follow the manufacturer's instructions. 5. Oil castiron cookware 6. Clean freezers 7. Empty and sanitise the ice machine B. Wash walls and ceilings 9. Wipe down the dry storage area 10. Wash behind the hotline (oven, stove, fryers) to reduce grease build-up, a major fire hazard

Step by Step Solution

There are 3 Steps involved in it

1 Expert Approved Answer

Step: 1 Unlock blur-text-image

Question Has Been Solved by an Expert!

Get step-by-step solutions from verified subject matter experts

Step: 2 Unlock

Step: 3 Unlock

Students Have Also Explored These Related Mathematics Questions!

stion 8: Using the numbers, arrange the steps used to safely clean kitchen equipment and premises according to food safety standards. No. Steps 1. Sanitise all areas with sanitiser spray and leave to...

Using the numbers, arrange the steps used to safely clean the kitchen equipment and premises according to food safety standard Question 9a: Using the numbers, arrange the steps used to safely clean...

10:23* api47w.ilovepdf.com Scenario 1: Cultural misunderstanding A customer from a foreign country is visibly upset because they believe that a staff member has insulted their cultural customs. The...

Chapter 13 Food Legislation INTRODUCTION 5 This chapter provides an understanding of some of the requirements that hotels, restaurants and food outlets must comply with when serving, handling,...

You must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the...

Due Week 4: Work Breakdown Structure According to the PMBOK Guide, "the WBS is a deliverableoriented hierarchical decomposition of the work to be executed by the project team, to accomplish the...

Risk Register Workbook Instructions This template is to be used for identifying risks and creating plans for how to avoid them (negative risks) or how to m managing them throughout the project. The...

1 What is the principle state Act that controls the sale of food in your state? 2 According to the dairy food standards Australia (FSANZ) what temperature must dairy products be stored at and why? 3...

Why an international code of business ethics would be good for business Journal of Business Ethics; Dordrecht; Jan 1998; Larry R Smeltzer Marianne M Jennings Source (subtitle): Volume: Issue: Start...

Andretti Company has a single product called a Dak. The company normally produces and sells 84,000 Daks each year at a selling price of $56 per unit. The companys unit costs at this level of activity...

I choose this topic: CWE-640: week password recovery mechanism for forgotten password Description: Knowing Security Weaknesses. This activity helps students to become more familiar with security...

QUESTION 3 Using the data from Radasys Resources' current promotion assessment cycle, calculate both the variance and standard deviation of the scores for the 5 0 candidates, and discuss the...

For the problems below, choose which technique would provide the best approach: a supervised neural network, an unsupervised technique or non-linear regression with a known functional form. You have...