Elements and Performance Criteria
- Plan and prepare to clean food-handling areas.
- Work site hazards, including cross-contamination, are assessed and risks controlled according to company, legislative, and health and safety requirements.
- Requirements of food-safety program applicable to the area are accessed, interpreted and applied to planning.
- Surfaces and soil types are identified by observation, and cleaning techniques and cleaningchemicals required for task are selected and prepared.
- Equipment isselected, checked for serviceability and compliance with cleaning and sanitation requirements of food-safety program, and faults are rectified or reported before starting work.
- Personal protective equipment (PPE) is sourced according to manufacturer specifications, and health and safety and company requirements.
- Consumables are obtained to meet anticipated usage patterns according to company requirements.
- Signs and barricades are selected and installed according to health and safety, and company requirements.
- Replenish consumables and remove waste.
- Consumables are replenished according to client and company requirements.
- Rubbish bins are emptied, cleaned and sanitised according to specified requirements, and new replacement bin liners are inserted.
- Collected soil and waste are disposed of according to client and company specifications, and legislative, environmental, and health and safety requirements.
- Clean food-handling surfaces.
- Loose dirt and debris are removed from food-handling surfaces prior to applying cleaning treatment.
- Physical movement around food-handling areas is conducted according to food-safety program.
- Chemicals are applied to surfaces and allowed to dwell according to manufacturer specifications and company requirements.
- Surfaces are thoroughly rinsed and allowed to dry according to company requirements.
- Practices inconsistent with food-safety program are reported according to company requirements.
- Sanitise food-handling surfaces.
- Clean, safety check and store equipment.
- Signs and barricades are removed according to health and safety, and company requirements.
- Equipment and PPE are cleaned, safety checked and stored according to manufacturer specifications and environmental, health and safety, and company requirements.
- Unused chemicals are stored or disposed of according to manufacturer specifications, and health and safety and company requirements.