Safely Clean Commercial Kitchen Premises & Equipment Project work and the goals of customer

and the goals of customer communication during incident handling

selecting and checking equipment

providing accurate and courteous information

Leaders will learn how to use incident data and inspection results to drive procedural change and prevent repeat issues

Continuous input from assessors and learners improves assessment usability

Safely Clean Commercial Kitchen Premises & Equipment Project work and the goals of customerINTRODUCTION: Welcome to the Safely Clean Commercial Kitchen Premises & Equipment course. This course only includes a challenge assessment designed to assess your knowledge and skills required to demonstrate competence in cleaning and sanitising kitchen premises, equipment, service ware and utensils safely and effectively, while following cleaning schedules, food safety requirements, waste disposal procedures and environmentally responsible work