Required skills

communication skills to discuss and confirm cleaning requirements with other team members

literacy skills to

read and comprehend workplace documents or diagrams that interpret the content of

cleaning schedules

safety procedures

Material Safety Data Sheets MSDS and product instructions for cleaning agents and chemicals

manufacturers instructions for equipment

write simple notes to report broken serviceware

numeracy skills to calculate the dilution requirements for chemicals and cleaning products

problemsolving skills to identify and dispose of unsafe chipped or broken glassware

teamwork skills to support bar staff by cleaning equipment serviceware and utensils continuously for their availability

technology skills to use automatic dish and glass washers

Required knowledge

different types of cleaning agents and chemicals for bar areas and equipment their safe use and storage

safe practices for using and storing hazardous substances

content of MSDS for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of MSDS

cleaning sanitising and disinfecting methods for

bar floors shelves and walls

bar equipment serviceware and utensils

correct use of personal protective equipment

safe manual handling techniques for cleaning bar and public areas especially bending lifting and carrying heavy equipment

general awareness of potential dangers associated with inert gases used in beverage dispensing systems their impact on different workers and signage used for areas of restricted access

environmental impacts of cleaning bars public areas and equipment and minimal impact practices to reduce these especially those that relate to water and energy use

correct and environmentally sound disposal methods for bar waste including hazardous substances and recyclable glass and plastic bottles and containers

equipment used to clean bars public areas and equipment

essential features and functions

safe operational practices

for the specific organisation

contents of cleaning schedules

standards of presentation for the premises

procedures for reporting intoxicated persons

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

efficiently clean bars public areas and equipment on multiple occasions according to cleaning schedules

work safely and use resources efficiently to reduce negative environmental impacts

work with speed and efficiency to complete cleaning tasks

integrate knowledge of

different types of cleaning agents and chemicals for bars public areas and equipment

cleaning sanitising and disinfecting methods for bars public areas and equipment

correct and environmentally sound disposal methods for waste and hazardous substances

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial bar with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines this may be a

real industry workplace

simulated industry environment such as a training bar servicing customers

industryrealistic ratios of bar staff to customers

industryrealistic ratios of bar staff to customers

equipment used to clean bars public areas and equipment

a variety of commercial cleaning and sanitising agents and chemicals for cleaning bars public areas and equipment

commercial cleaning schedules

safety procedures

MSDS for cleaning agents and chemicals and or plain English workplace documents or diagrams that interpret the content of MSDS

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

direct observation of the individual cleaning a fully equipped bar

inspection of public areas cleaned by the individual

written or oral questioning to assess knowledge of

different types of cleaning agents and chemicals

cleaning sanitising and disinfecting methods

disposal methods for waste and hazardous substances

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

BSBWORB Work effectively with others

BSBWOR203B Work effectively with others

SITHFAB Operate a bar

SITXCCS Interact with customers

SITXWHS Participate in safe work practices

Cleaning agents and chemicalsinclude:

Bar surfaces and equipment include:

Public areas may be indoor or outdoor and include:

Cleaning equipment may include:

Personal protective equipment may include:

Recyclables may include:

Hazardous substances may include: