Assessor Resource

SITHKOP001
Clean kitchen premises and equipment

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.

The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.

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. Clean and sanitise kitchen equipment.

1.1.Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions.

1.2.Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.

1.3.Store cleaned equipment in designated place.

2. Clean service-ware and utensils.

2.1.Sort service-ware and utensils and load dishwasher with appropriate items.

2.2.Hand wash any items not appropriate for dishwasher.

2.3.Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.

2.4.Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

3. Clean and sanitise kitchen premises.

3.1.Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.

3.2.Clean areas of any animal and pest waste and report incidents of infestation.

3.3.Follow safety procedures in the event of a chemical accident.

3.4.Sort and remove linen according to organisational procedures.

3.5.Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.

4. Work safely and reduce negative environmental impacts.

4.1.Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.

4.2.Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

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

4.4.Sort general kitchen waste from recyclables and dispose of them in designated recycling bins.

4.5.Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.

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

efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at least six different occasions

clean each of the following large and small equipment items on at least six occasions according to cleaning schedules:

cooking equipment:

large and small pots

fry pans

deep-fryers

baking trays

dishwashers

garbage bins

glasswashers

measures:

scales

temperature probes

mechanical food preparation equipment:

commercial mixers: food processors, blenders and attachments

mincers

slicing machines

ovens

clean and replenish the following commercial service-ware and utensils on at least six occasions:

cutting boards

containers

cooking utensils

crockery and dishes

cutlery

glassware

graters and peelers

knives

sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions:

cleaning cloths

clothing

napkins

serving cloths

tablecloths

tea towels

perform the above cleaning work demonstrating use of:

different types of cleaning agents and chemicals for kitchens and equipment

cleaning, sanitising and disinfecting methods for kitchens and equipment

correct and environmentally sound disposal methods for waste and hazardous substances

efficient use of energy, water and other resources

complete above cleaning tasks:

within commercial time constraints

selecting and using correct personal protective equipment.

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

hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes

different types of cleaning and sanitising products and chemicals for kitchens and equipment:

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

uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment

safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances

safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment

content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS

cleaning, sanitising and disinfecting methods that avoid risk to food for the following food preparation and storage areas:

kitchen floors, shelves and walls

kitchen equipment, service-ware and utensils

purpose of the following personal protective equipment used when cleaning:

face masks

gloves

goggles

rubber aprons

safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment

environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce them, especially those that relate to water and energy use

correct and environmentally sound disposal methods for kitchen waste:

broken service-ware

food waste

hazardous substances:

animal fat

chemicals

cleaning agents

cooking oils

ghee

grease

pest waste

recyclables:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fruit and vegetable matter

used or out of date ingredients and food items

organisation-specific information:

contents of cleaning schedules

contents of safety procedures for chemical accidents

procedures for disposing of contaminated food

reporting mechanisms for infestations

standards of presentation for the premises.

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

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

commercial kitchen with food preparation and storage areas with floor, walls and shelves

fixtures and large equipment:

bain marie or hot box

commercial:

blenders and food mills

mixers and attachments

commercial dishwasher

commercial grade work benches

commercial ovens with timer and trays:

convection

deck

microwave

commercial refrigeration facilities:

cool room

freezer

fridge

electronic equipment used for stock control

deep-fryer

double sink

gas, electric or induction stove tops

salamander or other form of griller

storage facilities:

shelving

trays

slicing machine

small equipment:

cutting, chopping and slicing implements

cutting boards

graters

knives and cleavers:

butcher and boning knives

butter spreading knives

bread knives

carving knives

large serrated cake knives

filleting knives

utility knives

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops and markers

meat:

bats

cleavers

hooks

thermometers

mincers

saws

scales (1 gram increments) and scales for weighing large quantities

scoops, skimmers and spiders

service-ware:

platters, dishes and bowls

cutlery and serving utensils

small utensils:

flour and drum sieves

peelers, corers and slicers

strainers and chinois

scrapers

spatulas

pastry brush

tongs and serving utensils

whisks:

fine stainless steel wire

coarse stainless steel wire

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

temperature probes

thermometers

personal protective equipment specified in the knowledge evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dishwashers

dustpans and brooms

floor scrubbers or polishers

garbage bins and bags

mops and buckets

pressurised steam and water cleaners

sponges, brushes and scourers

swabs

tea towels

waste sink for mops

organisational specifications:

equipment manufacturer manuals

current commercial stock control procedures and documentation for ordering, monitoring and maintaining cleaning stock

commercial cleaning schedules

food preparation lists

ordering and docketing paperwork

safety procedures for chemical accidents

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

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

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. Clean and sanitise kitchen equipment.

1.1.Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions.

1.2.Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.

1.3.Store cleaned equipment in designated place.

2. Clean service-ware and utensils.

2.1.Sort service-ware and utensils and load dishwasher with appropriate items.

2.2.Hand wash any items not appropriate for dishwasher.

2.3.Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.

2.4.Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

3. Clean and sanitise kitchen premises.

3.1.Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.

3.2.Clean areas of any animal and pest waste and report incidents of infestation.

3.3.Follow safety procedures in the event of a chemical accident.

3.4.Sort and remove linen according to organisational procedures.

3.5.Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.

4. Work safely and reduce negative environmental impacts.

4.1.Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.

4.2.Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

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

4.4.Sort general kitchen waste from recyclables and dispose of them in designated recycling bins.

4.5.Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.

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.

Food preparation and storageareas must include:

benches and working surfaces

cool rooms

cupboards

pantry

freezers

fridges

microwaves

ovens

storerooms

stoves.

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

efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at least six different occasions

clean each of the following large and small equipment items on at least six occasions according to cleaning schedules:

cooking equipment:

large and small pots

fry pans

deep-fryers

baking trays

dishwashers

garbage bins

glasswashers

measures:

scales

temperature probes

mechanical food preparation equipment:

commercial mixers: food processors, blenders and attachments

mincers

slicing machines

ovens

clean and replenish the following commercial service-ware and utensils on at least six occasions:

cutting boards

containers

cooking utensils

crockery and dishes

cutlery

glassware

graters and peelers

knives

sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions:

cleaning cloths

clothing

napkins

serving cloths

tablecloths

tea towels

perform the above cleaning work demonstrating use of:

different types of cleaning agents and chemicals for kitchens and equipment

cleaning, sanitising and disinfecting methods for kitchens and equipment

correct and environmentally sound disposal methods for waste and hazardous substances

efficient use of energy, water and other resources

complete above cleaning tasks:

within commercial time constraints

selecting and using correct personal protective equipment.

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

hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes

different types of cleaning and sanitising products and chemicals for kitchens and equipment:

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

uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment

safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances

safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment

content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS

cleaning, sanitising and disinfecting methods that avoid risk to food for the following food preparation and storage areas:

kitchen floors, shelves and walls

kitchen equipment, service-ware and utensils

purpose of the following personal protective equipment used when cleaning:

face masks

gloves

goggles

rubber aprons

safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment

environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce them, especially those that relate to water and energy use

correct and environmentally sound disposal methods for kitchen waste:

broken service-ware

food waste

hazardous substances:

animal fat

chemicals

cleaning agents

cooking oils

ghee

grease

pest waste

recyclables:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fruit and vegetable matter

used or out of date ingredients and food items

organisation-specific information:

contents of cleaning schedules

contents of safety procedures for chemical accidents

procedures for disposing of contaminated food

reporting mechanisms for infestations

standards of presentation for the premises.

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

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

commercial kitchen with food preparation and storage areas with floor, walls and shelves

fixtures and large equipment:

bain marie or hot box

commercial:

blenders and food mills

mixers and attachments

commercial dishwasher

commercial grade work benches

commercial ovens with timer and trays:

convection

deck

microwave

commercial refrigeration facilities:

cool room

freezer

fridge

electronic equipment used for stock control

deep-fryer

double sink

gas, electric or induction stove tops

salamander or other form of griller

storage facilities:

shelving

trays

slicing machine

small equipment:

cutting, chopping and slicing implements

cutting boards

graters

knives and cleavers:

butcher and boning knives

butter spreading knives

bread knives

carving knives

large serrated cake knives

filleting knives

utility knives

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops and markers

meat:

bats

cleavers

hooks

thermometers

mincers

saws

scales (1 gram increments) and scales for weighing large quantities

scoops, skimmers and spiders

service-ware:

platters, dishes and bowls

cutlery and serving utensils

small utensils:

flour and drum sieves

peelers, corers and slicers

strainers and chinois

scrapers

spatulas

pastry brush

tongs and serving utensils

whisks:

fine stainless steel wire

coarse stainless steel wire

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

temperature probes

thermometers

personal protective equipment specified in the knowledge evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dishwashers

dustpans and brooms

floor scrubbers or polishers

garbage bins and bags

mops and buckets

pressurised steam and water cleaners

sponges, brushes and scourers

swabs

tea towels

waste sink for mops

organisational specifications:

equipment manufacturer manuals

current commercial stock control procedures and documentation for ordering, monitoring and maintaining cleaning stock

commercial cleaning schedules

food preparation lists

ordering and docketing paperwork

safety procedures for chemical accidents

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

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
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 cleaning schedule and product instructions. 
Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers. 
Store cleaned equipment in designated place. 
Sort service-ware and utensils and load dishwasher with appropriate items. 
Hand wash any items not appropriate for dishwasher. 
Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor. 
Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period. 
Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers. 
Clean areas of any animal and pest waste and report incidents of infestation. 
Follow safety procedures in the event of a chemical accident. 
Sort and remove linen according to organisational procedures. 
Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks. 
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. 
Reduce negative environmental impacts through efficient use of energy, water and other resources. 
Sort general kitchen waste from recyclables and dispose of them in designated recycling bins. 
Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts. 

Forms

Assessment Cover Sheet

SITHKOP001 - Clean kitchen 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

SITHKOP001 - Clean kitchen 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: