Commercial Cooking

Running Head: Commercial cooking 1
Commercial Cooking

Commercial Cooking 2
Answer 11
Following is the procedure which ensures food safety, and it also states the required
documents:
 Restaurants must conduct hazard analysis, under which they identify and process the
risks.
 Must determine critical control points at each and every stage where hazard could be
identified.
 Must identify critical limits and these limits must be met for the purpose of ensuring the
safety of the food.
 Restaurants must establish procedures related to monitoring.
Various documents are required by the restaurants such as certificate by authorized food
department, certificate related to regular tests of food, documents related to risk identification
and how these risks are addressed (Rentokil PCI, n.d.).
Answer 12
1. Organization must take measures to avoid food poisoning disasters, and for this purpose:
 Restaurant can take steps to avoid food cross-contamination.
 Restaurants must avoid allergic reaction because of the food.
 Put regular pests for ensuring cleaning.
 Must keep the food out of danger zone temperature.

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2. Restaurants must use proper techniques of sanitization.
3. Must conduct food analysis on regular basis for the purpose of identifying risk and hazard
related to food and safety terms.
4. Must train their staff and other related members for ensuring food safety (Webstaurant
store, 2017).
Answer 13
Generally, sharpening means changes the blunt edges of the knife into the sharp one.
Sharpening a utility knife required necessary tools and ability. Following are steps through which
utility knife can be sharpened in perfect way:
 First clean the working area for eliminating food contamination with metal particles.
 Initiate the process of sharpening by using sharpening stone, as these stones are good tool
for sharpening and they are available in different range.
 When knife is beginning sharpens, put some oil and water on the surface of the stone for
smoothing.
 Later use sharpens steel to for the purpose of keeping the blade sharp.
Answer 14
Degreasers are chemical product which dissolves the substances which are not soluble in
water such as grease, oil, etc. from the hard surfaces of the kitchen. Some of the heavy

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degreasers are made from the hydrocarbon solvents such as kerosene and xylene. Following are
the ways through which degreasers can be used in kitchen:
 For the purpose of cleaning the small area, restaurants can use natural degreaser’s such as
mixture of baking soda and water.
 Restaurants must avoid strong degreasers for the purpose of cleaning the wooden
surfaces.
 Must check every cleaning product on the hidden area of the kitchen (Cleanipedia, n.d.).
Answer 15
Material and equipment for following areas of the kitchen:
a) Cleaning counter tops: restaurants can use mild dish washing detergent for the purpose of
cleaning the counter top parts of kitchen in the restaurant.
b) Sanitizing food preparation equipment: restaurants can use sanitizers for this purpose,
because it is capable of destroying the microorganisms which includes bacteria that
result in food poisoning and other diseases.
c) Control of pests in the food processing area: restaurants can conduct pest control for the
purpose of controlling pests in the area of food processing (Government of Western
Australia, n.d.).
Answer 16