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Elements and Performance Criteria

  1. Clean and sanitise kitchen equipment.
  2. Clean serviceware and utensils.
  3. Clean and sanitise kitchen premises.
  4. Work safely and reduce negative environmental impacts.

Required Skills

Required skills

communication skills to report and discuss the disposal of broken serviceware and infestation incidents

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

planning and organising skills to efficiently sequence the stages of cleaning kitchen equipment and premises

problemsolving skills to

identify and dispose of unsafe chipped or broken serviceware

identify and report on pest infestations

recognise a chemical accident and follow safety procedures to avoid food contamination

selfmanagement skills to manage own speed timing and productivity

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

technology skills to use automatic dishwashers and reassemble kitchen equipment after cleaning

Required knowledge

hygiene and crosscontamination issues for kitchens and the importance and purpose of cleaning regimes

hygiene and crosscontamination issues for kitchens and the importance and purpose of cleaning regimes

different types of cleaning and sanitising products chemicals for kitchens and equipment

uses

safe use

safe 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

kitchen floors shelves and walls

kitchen equipment serviceware and utensils

correct use of personal protective equipment

safe manual handling techniques for cleaning equipment and premises especially bending lifting and carrying heavy equipment

environmental impacts of cleaning commercial kitchens 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 kitchen waste including hazardous substances and recyclable glass and plastic bottles and containers

equipment used to clean kitchen premises and equipment

essential features and functions

safe operational practices

for the specific organisation

contents of cleaning schedules

contents of safety procedures for chemical accidents

reporting mechanisms for infestations

standards of presentation for the premises

Evidence Required

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 food preparation storage areas large and small equipment serviceware and utensils in commercial kitchens on multiple occasions according to cleaning schedules

work safely and use resources efficiently to reduce negative environmental impacts

integrate knowledge of

different types of cleaning agents and chemicals for kitchens and equipment

cleaning sanitising and disinfecting methods for kitchens and equipment

correct and environmentally sound disposal methods for waste and hazardous substances

complete cleaning tasks within commercial time constraints

Context of and specific resources for assessment

Assessment must ensure use of

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

real industry workplace

simulated industry environment such as a training kitchen servicing customers

equipment used to clean kitchen premises and equipment

a variety of commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens

commercial cleaning schedules

safety procedures for chemical accidents

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 commercial kitchen and storage areas

inspection of areas cleaned by the individual

written or oral questioning to assess knowledge of

the importance and purpose of cleaning regimes

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

BSBSUSA Participate in environmentally sustainable work practices

BSBSUS201A Participate in environmentally sustainable work practices

BSBWORA Organise and complete daily work activities

BSBWOR202A Organise and complete daily work activities

BSBWORB Work effectively with others

BSBWOR203B Work effectively with others

SITXWHS Participate in safe work practices

SITXWHS Identify hazards assess and control safety risks

TLIEA Carry out basic workplace calculations

TLIE1005A Carry out basic workplace calculations.


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Cleaning agents and chemicalsinclude:

automatic dishwasher:

liquid

powder

tablets

bleach

cleaning agents for specialised surfaces

deodorisers

dishwashing liquid

disinfectants

floor cleaners

glass cleaner

pesticides

stainless steel cleaner and polish

window cleaner.

Kitchen equipment includes:

appliances

cooking equipment

dishwashers

extraction fans

garbage bins

glasswashers

measures

mechanical food preparation equipment:

bowl choppers

commercial mixers food processors, blenders and attachments

mincers

slicing machines

ovens

scales

thermometers.

Serviceware and utensils may include:

chopping boards

containers

cooking utensils

crockery

cutlery

dishes

glassware

graters

knives

pans

pots.

Kitchen surfaces include:

floors

shelves

walls.

Food preparation and storage areas include:

benches and working surfaces

cool rooms

cupboards

freezers

fridges

microwaves

ovens

storerooms

stoves.

Safety proceduresmay relate to:

disposal of contaminated food

first aid

treatment of food preparation area and equipment to avoid any risk to food.

Linen may include:

cleaning cloths

clothing

napkins

serving cloths

tablecloths

tea towels.

Kitchen wastemay include:

animal fat

any used or out of date ingredient or food item

broken serviceware

cooking oils

food waste

ghee

grease

hazardous substances

oils

pest waste.

Cleaning equipment may include:

cloths

dishwashers

brooms, brushes and dustpans

buckets

cleaning cloths

floor scrubbers or polishers

mops

pressurised steam and water cleaners

swabs

waste sink for mops.

Personal protective equipment may include:

face masks

gloves

goggles

rubber aprons.

Recyclables may include:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fruit and vegetable matter.

Hazardous substances may include:

animal fat

chemicals

cleaning agents

cooking oils

ghee

grease.