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Elements and Performance Criteria

1. Select and set up equipment and materials.
   • 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.
2. Clean wet and dry areas and associated equipment.
   • 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.
3. Maintain and store cleaning equipment and chemicals.
   • 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.

Range Statement

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.

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Performance Evidence

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.

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Knowledge Evidence

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.

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