Elements and Performance Criteria
- Select and set up equipment and materials.
- Select equipment for cleaning task.
- Check that equipment is clean and in safe working condition prior to use.
- Select and prepare suitable wet and dry cleaning agents according to manufacturer instructions, work health and safety and environmental requirements.
- Select and use protective clothing where necessary.
- Clean wet and dry areas and associated equipment.
- Take account of 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 reducing risks to others.
- Select and apply correct cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations, safety and organisational procedures.
- Avoid unhygienic personal contact with food or food contact surfaces.
- Avoid unhygienic cleaning practices that may cause food-borne illnesses.
- Use equipment correctly and safely.
- Reduce negative environmental impacts through efficient use of energy, water and other resources.
- Safely dispose of all waste and hazardous substances.
- Maintain and store cleaning equipment and chemicals.
- Clean equipment after use according to organisational requirements and manufacturer instructions.
- Carry out or arrange routine maintenance.
- Identify and report equipment faults.
- Store equipment in designated area in a condition ready for re use.
- Store chemicals according to health and safety requirements.