Assessor Resource

SITHFAB101
Clean and tidy bar areas

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to any hospitality organisation which operates a bar including hotels, restaurants, clubs, cafes, and wineries.

It applies to people who work with very little independence and under close supervision including those commonly known as "bar useful". It can also apply to bar attendants.

This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses and to safely dispose of waste.

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

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

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.

Overview of assessment

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

Evidence of the ability to:

efficiently clean bars, public areas and equipment on multiple occasions according to cleaning schedules

work safely and use resources efficiently to reduce negative environmental impacts

work with speed and efficiency to complete cleaning tasks

integrate knowledge of:

different types of cleaning agents and chemicals for bars, public areas and equipment

cleaning sanitising and disinfecting methods for bars, public areas and equipment

correct and environmentally sound disposal methods for waste and hazardous substances.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial bar with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this may be a:

real industry workplace

simulated industry environment such as a training bar servicing customers

industryrealistic ratios of bar staff to customers

equipment used to clean bars, public areas and equipment

a variety of commercial cleaning and sanitising agents and chemicals for cleaning bars, public areas and equipment

commercial cleaning schedules

safety procedures

MSDS for cleaning agents and chemicals and or plain English workplace documents or diagrams that interpret the content of MSDS.

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:

direct observation of the individual cleaning a fully equipped bar

inspection of public areas cleaned by the individual

written or oral questioning to assess knowledge of:

different types of cleaning agents and chemicals

cleaning sanitising and disinfecting methods

disposal methods for waste and hazardous substances

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBWOR203B Work effectively with others

SITHFAB202 Operate a bar

SITXCCS202 Interact with customers

SITXWHS101 Participate in 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

communication skills to discuss and confirm cleaning requirements with other team members

literacy skills to:

read and comprehend workplace documents or diagrams that interpret the content of:

cleaning schedules

safety procedures

Material Safety Data Sheets (MSDS) and product instructions for cleaning agents and chemicals

manufacturer’s instructions for equipment

write simple notes to report broken serviceware

numeracy skills to calculate the dilution requirements for chemicals and cleaning products

problem-solving skills to identify and dispose of unsafe chipped or broken glassware

teamwork skills to support bar staff by cleaning equipment, serviceware and utensils continuously for their availability

technology skills to use automatic dish and glass washers.

Required knowledge

different types of cleaning agents and chemicals for bar areas and equipment; their safe use and storage

safe practices for using and storing hazardous substances

content of MSDS for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of MSDS

cleaning sanitising and disinfecting methods for:

bar floors, shelves and walls

bar equipment, serviceware and utensils

correct use of personal protective equipment

safe manual handling techniques for cleaning bar and public areas, especially bending, lifting and carrying heavy equipment

general awareness of potential dangers associated with inert gases used in beverage dispensing systems, their impact on different workers and signage used for areas of restricted access

environmental impacts of cleaning bars, public areas and equipment and minimal impact practices to reduce these especially those that relate to water and energy use

correct and environmentally sound disposal methods for bar waste including hazardous substances and recyclable glass and plastic bottles and containers

equipment used to clean bars, public areas and equipment:

essential features and functions

safe operational practices

for the specific organisation:

contents of cleaning schedules

standards of presentation for the premises

procedures for reporting intoxicated persons.

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 candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Cleaning agents and chemicalsinclude:

automatic dishwasher:

liquid

powder

tablets

bleach

cleaning agents for specialised surfaces

deodorisers

dishwashing liquid

disinfectants

floor cleaners

glass cleaner

pesticides

stainless steel cleaner and polish

window cleaner.

Bar surfaces and equipment include:

beer, wine and post-mix service points

blenders

cash register and related equipment

coffee machines

dishwashers

food containers for garnishes and chips

glass washers

glassware

ice machines

refrigeration equipment

service counters

utensils.

Public areas may be indoor or outdoor and include:

bar

function

gaming

restaurant.

Cleaning equipment may include:

brooms, brushes and dustpans

buckets

cleaning cloths

dishwashers

mops.

Personal protective equipment may include:

face masks

gloves

goggles

rubber aprons.

Recyclables may include:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fruit and vegetable matter.

Hazardous substances may include:

chemicals

cleaning agents.

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 and prepare cleaning agents and chemicals according to product instructions. 
Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants. 
Operate equipment according to manufacturer instructions. 
Check condition of utensils and glassware during the cleaning process for dirty or damaged items. 
Dispose of broken or chipped serviceware, within scope of responsibility, and report losses to supervisors. 
Identify public areas that require cleaning or maintenance and take appropriate action. 
Clear empty and unwanted glasses on a regular basis with minimum disruption to customers. 
Clean and prepare tables and public areas hygienically according to organisational requirements. 
Interact with customers to enhance customer service. 
Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions. 
Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises. 
Use energy, water and other resources efficiently to reduce negative environmental impacts. 
Sort general waste from recyclables and dispose of them in designated recycling bins. 
Safely dispose of all bar waste, especially hazardous substances, to minimise negative environmental impacts. 

Forms

Assessment Cover Sheet

SITHFAB101 - Clean and tidy bar 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

SITHFAB101 - Clean and tidy bar 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: