Clean and maintain area of responsibility

NQF Level 2 – US 113818

Question 1.

There are three basic chemicals used in the preparation of food – detergent, disinfectant and sterilizer. Explain these and where they are used in the WLC.

Answer 1.

Detergent: I use to dissolve grease and fat or to remove it and am usually used in the kitchen to scrub and wash the animals food bowls but does not kill germs.

Disinfectant: Is used to kill germs but does not remove grease or animal fat and is used on the table where we cu the meat and fruits for the animals.

Sanitizer: is used to dissolve or remove grease and fat aswel as killing the germs on the equipment and tables that is used for the food prep.

Question 2.

Discuss the spot checks enclosure cleaning methods used in the general areas and why the different equipment is used there. What protective clothing could help in this task.

Answer 2.

Pick up all the bones and left over food ect. This is done to make the enclosure look more presentable. Cleaning like this is done for the following reasons also, hygiene, unpleasant smells, flies and bacteria. This is done right through the WLC.

Question 3.

Why is it so important to be aware of OHS procedures when working at the WLC? What are potential health hazards and how do you overcome these?

Answer 3.

Be safe and sure about the whole place, take care of yourself, the animals and the guests. If OHS isn’t in place your business the law enforcement act will close down your show. If not you can get injured, lose your job, hurt the animals and guests and that all leads to bad business.

Question 4.

Compare and contrast the stock take needs for various areas e.g. clinic compared to food kitchen.

Answer 4.

Fruit and veggies needs to be checked daily. Meat needs to be checked on a weekly basis. All the medicines, equipment, lucern ect. needs to be checked on a monthly base depending on how much you use of it.

Question 5.

What process is followed with left over or old or rotten food? Ensure to list the various food types and the ways in which we dispose of this waste. Include carcasses and dead animals.

Answer 5.

Meat: We put it in the black bin and then it is taken to the dump site. Carcasses are taken to the vulture restaurant. Any fruit and veggies gets taken to the compost heap. Milk goes down the drain. Carnivore waste is also taken to the dump, it smells very bad and spreads diseases. Animals that died of disease is also taken to the dump. Herbivore dung is taken to the compost heap.

Question 6.

There are three other types of waste to the organic waste above- physical, medical and chemical. Define these and give examples. Explain why it is so important that the WLC handle this waste properly.

Answer 6.

Physical waste: Plastic, man made products. Medical waste: Needles, medication. Chemical waste: Paint, poison, oil, savlon. It can cause injury or health problems, it doesn’t look good to guests if waste is lying around. This all can lead to the company losing it’s good name.