Unit Award Scheme

shown knowledge of

1. the main ways to clean a commercial kitchen effectively, ie a pre clean, deep clean, disinfection

2. at least four types of waste, ie food, raw meat, general, recycling, and which bins to use to dispose of them

3. the importance of clearing and cleaning as they go, and how this can prevent accidents and cross contamination in a commercial kitchen

4. identifying the key signs of pests, eg mice, cockroaches, in a kitchen

demonstrated the ability to

5. fulfill the key duties on a kitchen cleaning rota

6. remove and dispose of waste and wash out the bins on at least one occasion

7. sweep up debris and mop up spills throughout a shift

8. pre clean, deep clean and disinfect kitchen surfaces on at least one occasion

9. use the main cleaning materials safely and store them effectively

10. wash up any used kitchen equipment, rinse them and put them away

experienced

11. thoroughly cleaning a commercial kitchen.