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Elements and Performance Criteria

1. Clean bar and equipment.
   • Select and prepare cleaning agents and chemicals according to work schedule and product instructions.
   • Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants.
   • Operate cleaning equipment according to manufacturer instructions.
   • Check condition of utensils and glassware during the cleaning process for dirty or damaged items.
   • Dispose of broken or chipped service-ware, within scope of responsibility, and report losses according to organisational procedures.
2. Clean and maintain public areas.
   • Identify public areas that require cleaning or maintenance and take appropriate action.
   • Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.
   • Clean and prepare tables and public areas hygienically according to organisational requirements.
   • Interact with customers to enhance customer service.
3. Work safely and reduce negative environmental impacts.
   • Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
   • Use energy, water and other resources efficiently to reduce negative environmental impacts.
   • Sort general waste from recyclables and dispose of in designated recycling bins.
   • Safely dispose of all bar waste, especially hazardous substances.

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:

clean the following areas and equipment according to applicable cleaning schedules and within required timeframe on three different occasions:

public bar areas

commercial bar equipment

demonstrate the following safe work practices while cleaning the above areas and equipment:

correct manual-handling techniques when bending, lifting and carrying heavy equipment

efficient use of cleaning agents and chemicals to reduce negative environmental impacts

correct and environmentally sound disposal methods for bar waste, recyclables and hazardous substances

display of appropriate signage during work to ensure safety of staff members and customers.

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Knowledge Evidence

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

different types of cleaning agents and chemicals for bar areas and equipment:

automatic dishwasher liquid, powder and/or tablets

bleach

cleaning agents for specialised surfaces

deodorisers

dishwashing liquid

disinfectants

floor cleaners

glass cleaner

pesticides

stainless steel cleaner and polish

window cleaner

common commercial bar equipment:

beer, wine and post-mix service points

blenders

cash register and related equipment

coffee machines

dishwashers

food containers for garnishes and chips

glass washers

glassware

ice machines

refrigeration equipment

service counters

utensils

safe practices for using and storing hazardous substances:

chemicals

cleaning agents

appropriate disposal methods for recyclables:

glass bottles and jars

plastics

paper and cardboard

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

cleaning sanitising and disinfecting methods for:

bar floors, shelves and walls

bar equipment, service-ware and utensils

correct use of the following personal protective equipment when cleaning the areas and equipment specified in the performance evidence:

face masks

gloves

goggles

rubber aprons

safe manual handling techniques for cleaning bar and public areas:

bending

lifting

carrying heavy equipment

potential dangers associated with inert gases used in beverage dispensing systems, and their impact on staff members and customers

appropriate signage to be used for areas of restricted access

environmentally sound methods for using cleaning agents, chemicals, water and energy when cleaning bar surfaces, public areas and equipment:

their impact on the environment, and minimal impact practices to reduce their use

disposal methods for the following bar waste:

general bar waste

hazardous substances

recyclable glass, plastic bottles and containers

safe operational practices using essential functions and features of equipment used to clean bars, public areas and equipment.

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