Assessor Resource

SITHKOP101
Clean kitchen premises and equipment

Assessment tool

Version 1.0
Issue Date: April 2024


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.

It 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.

This unit describes the performance outcomes, skills and knowledge required to clean food preparation, 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.

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 food preparation, storage areas, large and small equipment, serviceware and utensils in commercial kitchens on multiple occasions according to cleaning schedules

work safely and use resources efficiently to reduce negative environmental impacts

integrate knowledge 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

complete cleaning tasks within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

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

real industry workplace

simulated industry environment such as a training kitchen servicing customers

equipment used to clean kitchen premises and equipment

a variety of commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens

commercial cleaning schedules

safety procedures for chemical accidents

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 commercial kitchen and storage areas

inspection of areas cleaned by the individual

written or oral questioning to assess knowledge of:

the importance and purpose of cleaning regimes

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:

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR202A Organise and complete daily work activities

BSBWOR203B Work effectively with others

SITXWHS101 Participate in safe work practices

SITXWHS301 Identify hazards, assess and control safety risks

TLIE1005A Carry out basic workplace calculations.

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 report and discuss the disposal of broken serviceware and infestation incidents

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

planning and organising skills to efficiently sequence the stages of cleaning kitchen equipment and premises

problem-solving skills to:

identify and dispose of unsafe chipped or broken serviceware

identify and report on pest infestations

recognise a chemical accident and follow safety procedures to avoid food contamination

self-management skills to manage own speed, timing and productivity

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

technology skills to use automatic dishwashers and reassemble kitchen equipment after cleaning.

Required knowledge

hygiene and crosscontamination issues for kitchens and the importance and purpose of cleaning regimes

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

uses

safe use

safe 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:

kitchen floors, shelves and walls

kitchen equipment, serviceware and utensils

correct use of personal protective equipment

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 these especially those that relate to water and energy use

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

equipment used to clean kitchen premises and equipment:

essential features and functions

safe operational practices

for the specific organisation:

contents of cleaning schedules

contents of safety procedures for chemical accidents

reporting mechanisms for infestations

standards of presentation for the premises.

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.

Kitchen equipment includes:

appliances

cooking equipment

dishwashers

extraction fans

garbage bins

glasswashers

measures

mechanical food preparation equipment:

bowl choppers

commercial mixers food processors, blenders and attachments

mincers

slicing machines

ovens

scales

thermometers.

Serviceware and utensils may include:

chopping boards

containers

cooking utensils

crockery

cutlery

dishes

glassware

graters

knives

pans

pots.

Kitchen surfaces include:

floors

shelves

walls.

Food preparation and storage areas include:

benches and working surfaces

cool rooms

cupboards

freezers

fridges

microwaves

ovens

storerooms

stoves.

Safety proceduresmay relate to:

disposal of contaminated food

first aid

treatment of food preparation area and equipment to avoid any risk to food.

Linen may include:

cleaning cloths

clothing

napkins

serving cloths

tablecloths

tea towels.

Kitchen wastemay include:

animal fat

any used or out of date ingredient or food item

broken serviceware

cooking oils

food waste

ghee

grease

hazardous substances

oils

pest waste.

Cleaning equipment may include:

cloths

dishwashers

brooms, brushes and dustpans

buckets

cleaning cloths

floor scrubbers or polishers

mops

pressurised steam and water cleaners

swabs

waste sink for 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:

animal fat

chemicals

cleaning agents

cooking oils

ghee

grease.

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 and sanitise kitchen equipment to ensure safety of food prepared and served to customers. 
Store cleaned equipment in designated place. 
Sort serviceware and utensils and load dishwasher with appropriate items. 
Hand wash any items not appropriate for dishwasher. 
Dispose of broken or chipped serviceware, within scope of responsibility, and report losses to supervisors. 
Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period. 
Follow organisational cleaning schedules. 
Clean and sanitise kitchen surfaces and food preparation and storage areas to ensure the safety of food prepared and served to customers. 
Clean areas of 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 waste from recyclables and dispose of them in designated recycling bins. 
Safely dispose of all kitchen waste, especially hazardous substances, to minimise negative environmental impacts. 

Forms

Assessment Cover Sheet

SITHKOP101 - 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

SITHKOP101 - 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: