Written Questions

Your task is to write the answers to each of the following questions. You can discuss your answers with your Trainer and classmates.

Name

First

Date

MM slash DD slash YYYY

1. What is the purpose of cleaning and sanitising and maintaining food safety?

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2. Briefly explain the functions of cleaners and sanitisers.

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3. Discuss safe work procedures, including appropriate signage of cleaning activities.

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4. Briefly discuss safe handling and storage of cleaners and sanitisers used.

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5. Outline health and safety requirements in your workplace, including the purpose and limitations of personal protective equipment (PPE).

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6. Briefly explain the procedures in your workplace for preparing cleaners and sanitisers as required.

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7. List the 6 steps taken when following workplace policies and procedures for cleaning and sanitising.

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8. Who should you advise of scheduled cleaning tasks in your workplace? List (2)

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9. Briefly outline methods used to ensure equipment is safe to clean.

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10. Briefly explain the potential environmental impact of incorrect waste handling.

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11. Discuss why it is important to visually inspect your work area once cleaning and sanitation has been completed

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12. What is your workplace procedure for the schedule of cleaning?

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13. What health and safety hazards might you identify and inform your supervisor of? (List 4)

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14. How should you store cleaning equipment and chemicals?

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15. How should you complete documentation?

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Project

Complete the following statements by choosing the correct word from the list in each box, you can work in groups or pairs to discuss the answers.

1. Clean and sanitise

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Equipment

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Toothbrush

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Dog food bowl

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Feet

2. Personal

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Equipment.

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Bodies

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Hazards

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Protective

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Workplace

3. Health and

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Officer.

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Safety

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Wellbeing

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Wealth

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Death

4.

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floor sign.

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Dance

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Wet

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Dry

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Dog

5. You should always

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equipment before use.

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Check

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Throw out

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Report

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Sit on

FBPOPR2095 CLEAN AND SANITISE EQUIPMENT

Written Questions

Your task is to write the answers to each of the following questions. You can discuss your answers with your Trainer and classmates.

1. What is the purpose of cleaning and sanitising and maintaining food safety?

2. Briefly explain the functions of cleaners and sanitisers.

3. Discuss safe work procedures, including appropriate signage of cleaning activities.

4. Briefly discuss safe handling and storage of cleaners and sanitisers used.

5. Outline health and safety requirements in your workplace, including the purpose and limitations of personal protective equipment (PPE).

6. Briefly explain the procedures in your workplace for preparing cleaners and sanitisers as required.

7. List the 6 steps taken when following workplace policies and procedures for cleaning and sanitising.

8. Who should you advise of scheduled cleaning tasks in your workplace? List (2)

9. Briefly outline methods used to ensure equipment is safe to clean.

10. Briefly explain the potential environmental impact of incorrect waste handling.

11. Discuss why it is important to visually inspect your work area once cleaning and sanitation has been completed

12. What is your workplace procedure for the schedule of cleaning?

13. What health and safety hazards might you identify and inform your supervisor of? (List 4)

14. How should you store cleaning equipment and chemicals?

15. How should you complete documentation?

Project

Complete the following statements by choosing the correct word from the list in each box, you can work in groups or pairs to discuss the answers.

1. Clean and sanitise

2. Personal

Equipment.

3. Health and

Officer.

4.

floor sign.

5. You should always

equipment before use.