Assessor Resource

SITHACS001
Clean premises and equipment

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the performance outcomes, skills and knowledge required to carry out general cleaning duties. It requires the ability to set up cleaning equipment and to safely clean premises and equipment using resources efficiently to reduce negative environmental impacts.

The unit applies to people responsible for general cleaning duties in any industry context. They work under supervision and usually as part of a team.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

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



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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select and set up equipment and materials.

1.1.Select appropriate equipment for cleaning task.

1.2.Check equipment is clean and in safe working condition according to manufacturer instructions prior to use.

1.3.Select and prepare required wet and dry cleaning agents or chemicals according to manufacturer recommendations and work health and safety procedures.

1.4.Select and use personal protective clothing where necessary.

2. Clean wet and dry areas and associated equipment.

2.1.Minimise potential customer inconvenience in scheduling and performing cleaning tasks.

2.2.Prepare wet and dry areas to be cleaned and identify hazards.

2.3.Barricade work areas or place warning signs as required.

2.4.Use cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations and work health and organisational procedures.

2.5.Use equipment safely and according to manufacturer instructions.

2.6.Reduce negative environmental impacts through efficient use of energy, water and other resources.

2.7.Sort general waste and safely dispose of waste and hazardous substances to minimise negative environmental impacts.

3. Maintain and store cleaning equipment and chemicals.

3.1.Clean equipment after use according to organisational requirements and manufacturer instructions.

3.2.Carry out or arrange routine maintenance of equipment.

3.3.Identify and report equipment faults.

3.4.Store equipment in designated area in a condition ready for re-use.

3.5.Store chemicals according to workplace health and safety requirements.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

select and safely use cleaning agents and equipment to clean six different areas from the following, including both wet and dry areas:

balconies

bathrooms

bedrooms

function rooms

kitchens

lounge areas

public areas

storage areas

complete above cleaning tasks to required standards while:

conserving resources in the cleaning process

disposing or recycling of waste

using correct manual-handling and cleaning techniques

using hygienic cleaning practices

completing tasks within commercially-realistic timeframes.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

cleaning chemicals, equipment and procedures for wet and dry surfaces and materials:

wet:

toilets

basins

sinks

walls

dry:

carpet

laminate

soft furnishings

woodwork

safe operational practices using essential functions and features of equipment used to clean wet and dry areas

role and use of safety data sheets (SDS)

safe manual-handling techniques when:

carrying

lifting

pulling

pushing

safe handling and disposal requirements for hazardous cleaning products

hygiene procedures and requirements:

hygiene responsibilities of cleaning staff

hygiene hazards for cleaning

potential food contamination and transmission of airborne illnesses

cleaning practices that minimise hygiene risks

ways of minimising negative environmental impacts in the cleaning process:

resource conservation – energy and water

waste disposal

standards for presentation of premises and organisational procedures to achieve them.

Skills must be demonstrated in an operational commercial environment. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures:

chairs

desks

lamps and light fittings

mini-bar or refrigerator

shower, bath or spa

soft furnishings

telephone

television

toilet

vanity unit and hand basin

wall mirrors

small equipment:

bed linen and pillows

crockery

cutlery

electric kettles or jugs

fire extinguishers

glassware

radio or alarm clock

tea and coffee making facilities

towels and bathrobes

waste paper bin and liners

cleaning equipment:

electrically operated equipment:

polishers

scrubbers

vacuum cleaners

garbage receptacles

manual equipment:

brushes

buckets

dusters

mops

pans

tea towels

toilet brushes

range of cloths:

dry

dusting

lint-free

polishing

wet

cleaning agents and chemicals for hard and soft surfaces:

acid-based products

agents for specialised surfaces:

glass

wood

cream cleansers

deodorisers

disinfectants

laundry detergent

multi-surface cleaners

sanitisers

spot cleaning agents

pesticides

personal protective clothing:

aprons

breathing apparatus

gloves

goggles and masks

headwear

jackets

overalls

waterproof clothing and footwear

wet and dry areas to be cleaned, that include a range of different hard and soft surfaces

organisational specifications:

equipment manufacturer instructions

product manufacturer instructions

procedures for cleaning premises and equipment

standards for presentation of premises.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select and set up equipment and materials.

1.1.Select appropriate equipment for cleaning task.

1.2.Check equipment is clean and in safe working condition according to manufacturer instructions prior to use.

1.3.Select and prepare required wet and dry cleaning agents or chemicals according to manufacturer recommendations and work health and safety procedures.

1.4.Select and use personal protective clothing where necessary.

2. Clean wet and dry areas and associated equipment.

2.1.Minimise potential customer inconvenience in scheduling and performing cleaning tasks.

2.2.Prepare wet and dry areas to be cleaned and identify hazards.

2.3.Barricade work areas or place warning signs as required.

2.4.Use cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations and work health and organisational procedures.

2.5.Use equipment safely and according to manufacturer instructions.

2.6.Reduce negative environmental impacts through efficient use of energy, water and other resources.

2.7.Sort general waste and safely dispose of waste and hazardous substances to minimise negative environmental impacts.

3. Maintain and store cleaning equipment and chemicals.

3.1.Clean equipment after use according to organisational requirements and manufacturer instructions.

3.2.Carry out or arrange routine maintenance of equipment.

3.3.Identify and report equipment faults.

3.4.Store equipment in designated area in a condition ready for re-use.

3.5.Store chemicals according to workplace health and safety requirements.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Work health and safety procedures must include:

information on hazardous substances and storage requirements

use of safe manual-handling techniques

SDS.

Organisational procedures must include:

hygienic personal contact with food and food contact surfaces

hygienic cleaning practices:

cleaning food contact surfaces with clean tea towels and cleaning cloths

preventing cross-contamination of bacteria from bathroom or bedroom areas to mini-bar or kitchen areas

use of personal protective equipment.

Routine maintenance must include:

dismantling and reassembling

drying out

emptying

sanitising

washing and rinsing

wiping down and cleaning.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

select and safely use cleaning agents and equipment to clean six different areas from the following, including both wet and dry areas:

balconies

bathrooms

bedrooms

function rooms

kitchens

lounge areas

public areas

storage areas

complete above cleaning tasks to required standards while:

conserving resources in the cleaning process

disposing or recycling of waste

using correct manual-handling and cleaning techniques

using hygienic cleaning practices

completing tasks within commercially-realistic timeframes.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

cleaning chemicals, equipment and procedures for wet and dry surfaces and materials:

wet:

toilets

basins

sinks

walls

dry:

carpet

laminate

soft furnishings

woodwork

safe operational practices using essential functions and features of equipment used to clean wet and dry areas

role and use of safety data sheets (SDS)

safe manual-handling techniques when:

carrying

lifting

pulling

pushing

safe handling and disposal requirements for hazardous cleaning products

hygiene procedures and requirements:

hygiene responsibilities of cleaning staff

hygiene hazards for cleaning

potential food contamination and transmission of airborne illnesses

cleaning practices that minimise hygiene risks

ways of minimising negative environmental impacts in the cleaning process:

resource conservation – energy and water

waste disposal

standards for presentation of premises and organisational procedures to achieve them.

Skills must be demonstrated in an operational commercial environment. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

fixtures:

chairs

desks

lamps and light fittings

mini-bar or refrigerator

shower, bath or spa

soft furnishings

telephone

television

toilet

vanity unit and hand basin

wall mirrors

small equipment:

bed linen and pillows

crockery

cutlery

electric kettles or jugs

fire extinguishers

glassware

radio or alarm clock

tea and coffee making facilities

towels and bathrobes

waste paper bin and liners

cleaning equipment:

electrically operated equipment:

polishers

scrubbers

vacuum cleaners

garbage receptacles

manual equipment:

brushes

buckets

dusters

mops

pans

tea towels

toilet brushes

range of cloths:

dry

dusting

lint-free

polishing

wet

cleaning agents and chemicals for hard and soft surfaces:

acid-based products

agents for specialised surfaces:

glass

wood

cream cleansers

deodorisers

disinfectants

laundry detergent

multi-surface cleaners

sanitisers

spot cleaning agents

pesticides

personal protective clothing:

aprons

breathing apparatus

gloves

goggles and masks

headwear

jackets

overalls

waterproof clothing and footwear

wet and dry areas to be cleaned, that include a range of different hard and soft surfaces

organisational specifications:

equipment manufacturer instructions

product manufacturer instructions

procedures for cleaning premises and equipment

standards for presentation of premises.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

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
Select appropriate equipment for cleaning task. 
Check equipment is clean and in safe working condition according to manufacturer instructions prior to use. 
Select and prepare required wet and dry cleaning agents or chemicals according to manufacturer recommendations and work health and safety procedures. 
Select and use personal protective clothing where necessary. 
Minimise potential customer inconvenience in scheduling and performing cleaning tasks. 
Prepare wet and dry areas to be cleaned and identify hazards. 
Barricade work areas or place warning signs as required. 
Use cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations and work health and organisational procedures. 
Use equipment safely and according to manufacturer instructions. 
Reduce negative environmental impacts through efficient use of energy, water and other resources. 
Sort general waste and safely dispose of waste and hazardous substances to minimise negative environmental impacts. 
Clean equipment after use according to organisational requirements and manufacturer instructions. 
Carry out or arrange routine maintenance of equipment. 
Identify and report equipment faults. 
Store equipment in designated area in a condition ready for re-use. 
Store chemicals according to workplace health and safety requirements. 

Forms

Assessment Cover Sheet

SITHACS001 - Clean premises and equipment
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

SITHACS001 - Clean premises and equipment

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: