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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge
Elements and Performance Criteria
Performance Evidence
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 tabletsbleachcleaning agents for specialised surfacesdeodorisersdishwashing liquiddisinfectantsfloor cleanersglass cleanerpesticidesstainless steel cleaner and polishwindow cleanercommon commercial bar equipment:beer, wine and post-mix service pointsblenderscash register and related equipmentcoffee machinesdishwashersfood containers for garnishes and chipsglass washersglasswareice machinesrefrigeration equipmentservice countersutensilssafe practices for using and storing hazardous substances:chemicalscleaning agentsappropriate disposal methods for recyclables:glass bottles and jarsplasticspaper and cardboardcontent of safety data sheets (SDS) for cleaning agents and chemicals and of workplace documents or diagrams that interpret the content of those SDScleaning sanitising and disinfecting methods for:bar floors, shelves and wallsbar equipment, service-ware and utensilscorrect use of the following personal protective equipment when cleaning the areas and equipment specified in the performance evidence:face masksglovesgogglesrubber apronssafe manual handling techniques for cleaning bar and public areas:bendinglifting carrying heavy equipmentpotential dangers associated with inert gases used in beverage dispensing systems, and their impact on staff members and customersappropriate signage to be used for areas of restricted accessenvironmentally 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 usedisposal methods for the following bar waste:general bar wastehazardous substancesrecyclable glass, plastic bottles and containerssafe operational practices using essential functions and features of equipment used to clean bars, public areas and equipment.