Assessor Resource

SIRXCLM101
Organise and maintain work areas

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to frontline service personnel.

This unit describes the performance outcomes, skills and knowledge required to organise and maintain work areas in a retail environment. It involves applying personal hygiene practices and the organised use of equipment and chemicals to keep the workplace tidy, clean and safe.

This unit covers the ability to demonstrate and apply knowledge of workplace policies, legislative requirements and manufacturer instructions in order to use tools, chemicals and equipment for the safe and efficient cleaning, organisation and maintenance of work areas.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Nil

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

applies housekeeping duties to work area, point-of-sale terminals, walkways, fixtures and display areas

applies safe work practices in the operation and maintenance of a range of cleaning and housekeeping equipment according to:

store policy and procedures

WHS legislation and codes of practice

industry codes of practice

manufacturer instructions and design specifications

applies store housekeeping program for work area and reports faults and problems to relevant person or department

reads, interprets and applies manufacturer instructions for cleaning products, tools and equipment

completes tasks in set timeframe.

Context of and specific resources for assessment

Assessment must ensure access to:

a real or simulated retail work environment

cleaning and store housekeeping equipment and materials

relevant documentation, such as:

store policy and procedures manuals on housekeeping, cleaning and WHS

manufacturer instructions and operation manuals on cleaning equipment and materials

manual handling regulations and industry codes of practice

plant and equipment regulations.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of performance in the workplace

role play

customer feedback

answers to questions about specific skills and knowledge

review of portfolios of evidence and third-party workplace reports of on-the-job performance.

Guidance information for assessment

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SIRXCOM101 Communicate in the workplace to support team and customer outcomes

SIRXICT001A Operate retail technology

SIRXIND101 Work effectively in a customer service environment

SIRXWHS101 Apply safe work practices.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

literacy and numeracy skills to:

read manufacturer instructions

read warning labels and instructions for the use of chemicals and hazardous substances

self-management skills to:

use and maintain cleaning equipment

use and store chemicals, hazardous substances and flammable materials

use electrical and other equipment safely

Required knowledge

manufacturer instructions for use of cleaning equipment, cleaning materials and hazardous substances

relevant labels to identify chemicals and hazardous substances, including HAZCHEM labels

relevant legislation and statutory requirements, including work health and safety (WHS) and industry codes of practice

store policy and procedures in regard to:

housekeeping

personal hygiene

reporting problems and faults

use and maintenance of store cleaning equipment

waste disposal, recycling and environmental protection

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the individual, accessibility of the item, and local industry and regional contexts) may also be included.

Work areas may include:

benches

counters

displays

fixtures and working surfaces

point-of-sale areas

point-of-sale terminals

preparation areas

sinks

storage areas

walkways and aisles.

Store policy and procedures may relate to:

housekeeping practices

interaction with:

customers

other team members

supervision and management

job descriptions and responsibilities

maintenance and storage of cleaning equipment

WHS

personal hygiene

use and storage of cleaning chemicals.

Handling and cleaning routines may vary according to:

industry codes of practice

stock characteristics.

Legislative requirements may include:

environmental protection

federal, state and local health and hygiene

hazardous substances and dangerous goods

labelling of workplace substances

WHS

transport, storage and handling of goods

use of protective clothing and equipment

waste removal.

Tools and equipment may relate to:

cleaning

display and promotion

food preparation

point of sale

storage.

Reporting may be conducted:

by email

by fax

by phone

face-to-face.

Relevant personnel may include:

area supervisor

colleague

manager

team leader.

Unsafe areas:

may be in:

customer and public areas

staff-only areas

may include hazards due to a range of factors, such as:

broken fittings or fixtures

loose wiring

sharp edges

spills

unknown and potentially hazardous chemicals.

Personal protective equipmentmay include:

disposable face masks

disposable gloves

storage bags

suitable footwear and clothing.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Maintain work areas in a safe, uncluttered and organised manner according to store policy and procedures. 
Carry out routines safely, effectively and efficiently with minimum inconvenience to customers and staff according to store policy. 
Apply store policy and procedures for tidying work areas and placing items in designated areas. 
Apply store policy and procedures for personal hygiene. 
Apply store policy and procedures for cleaning of work area. 
Sort, recycle, remove and dispose of waste promptly according to store policy and legislative requirements. 
Safely remove and clean spills of food, waste or other potential hazards according to workplace health and safety (WHS) requirements and store policy. 
Maintain equipment and consumable materials and store correctly after use. 
Use and clean tools and equipment according to manufacturer instructions and legislative requirements. 
Report spills of food, waste or other potential hazards to relevant personnel according to store policy and legislative requirements. 
Promptly display signage in regard to unsafe areas. 
Use appropriate personal protective equipment (PPE) when cleaning work areas. 

Forms

Assessment Cover Sheet

SIRXCLM101 - Organise and maintain work areas
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SIRXCLM101 - Organise and maintain work areas

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: