List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the range of conditions. |
1. | Plan and prepare to clean food-handling areas. | 1.1. | Work site hazards, including cross-contamination, are assessed and risks controlled according to company, legislative, and health and safety requirements. |
| 1.2. | Requirements of food-safety program applicable to the area are accessed, interpreted and applied to planning. |
| 1.3. | Surfaces and soil types are identified by observation, and cleaning techniques and cleaningchemicals required for task are selected and prepared. |
| 1.4. | Equipment isselected, checked for serviceability and compliance with cleaning and sanitation requirements of food-safety program, and faults are rectified or reported before starting work. |
| | 1.5. | Personal protective equipment (PPE) is sourced according to manufacturer specifications, and health and safety and company requirements. |
| | 1.6. | Consumables are obtained to meet anticipated usage patterns according to company requirements. |
| | 1.7. | Signs and barricades are selected and installed according to health and safety, and company requirements. |
2. | Replenish consumables and remove waste. | 2.1. | Consumables are replenished according to client and company requirements. |
| 2.2. | Rubbish bins are emptied, cleaned and sanitised according to specified requirements, and new replacement bin liners are inserted. |
| | 2.3. | Collected soil and waste are disposed of according to client and company specifications, and legislative, environmental, and health and safety requirements. |
3. | Clean food-handling surfaces. | 3.1. | Loose dirt and debris are removed from food-handling surfaces prior to applying cleaning treatment. |
3.2. | Physical movement around food-handling areas is conducted according to food-safety program. |
| 3.3. | Chemicals are applied to surfaces and allowed to dwell according to manufacturer specifications and company requirements. |
| 3.4. | Surfaces are thoroughly rinsed and allowed to dry according to company requirements. |
| 3.5. | Practices inconsistent with food-safety program are reported according to company requirements. |
4. | Sanitise food-handling surfaces. | 4.1. | Chemical sanitisers or heat are applied to food-handling surfaces according to job requirements. |
| 4.2. | Surfaces are thoroughly rinsed and allowed to dry according to company requirements. |
5. | Clean, safety check and store equipment. | 5.1. | Signs and barricades are removed according to health and safety, and company requirements. |
| 5.2. | Equipment and PPE are cleaned, safety checked and stored according to manufacturer specifications and environmental, health and safety, and company requirements. |
| 5.3. | Unused chemicals are stored or disposed of according to manufacturer specifications, and health and safety and company requirements. |
A person demonstrating competency in this unit must satisfy the requirements of the elements, performance criteria, foundation skills and range of conditions of this unit.
The person must also clean three of the following different food-handling areas:
commercial food-preparation area
commercial food-processing area
food court
food storage area
refrigeration area
public food-handling area
residential food-handling area.
In doing the above work, the person must:
identify and control site hazards, including contamination hazards, before commencing cleaning, and take steps to prevent identified hazards
identify type of surfaces and soil present in the work area
select cleaning equipment required for the task
fit and use personal protective equipment (PPE) as required by work tasks to meet food business requirements
maintain housekeeping standards in food-handling area and dispose of waste to meet food-handling requirements
maintain personal hygiene to ensure that food safety is not compromised
replenish two different types of consumables.
A person demonstrating competency in this unit must demonstrate knowledge of:
methods for cleaning food-handling areas, including the use of microfibre products
methods for cleaning surfaces in food-handling areas
cleaning and sanitation requirements of food-handling areas, including:
required chemicals, equipment and cleaning methods
personal hygiene practices, including:
clothing and footwear requirements associated with working and moving in and between food-handling and non food-handling areas
washing hands before entering food-handling areas
key requirements of legislation, regulations, codes of practice and industry advisory standards relating to cleaning food-handling areas, including Food Safety Standard 3.2.2, Clause 17:3
processes for safely handling and disposing of waste, including:
chemicals past their expiry date
obsolete equipment
disposal of packaging
sweeping detritus
used containers
used or contaminated PPE
used or unused chemicals
processes for recording and reporting health conditions and illness as required by workplace food-safety procedures
purpose and operation of food-safety program as it applies to cleaning food-handling areas, including specifications for:
how hazards can be controlled
how controls are monitored
corrective actions required if conditions are not met
information to be recorded and procedures to be signed off
key requirements of legislation and regulations relating to work in food-handling areas
responsibilities for any person visiting or working in food-handling areas
minimum procedures to ensure person does not:
contaminate food
have unnecessary contact with ready-to-eat food
spit, smoke or use tobacco or similar in food-handling areas
range of potential contamination hazards in food-handling areas, including:
chemical contamination of food caused by cleaning and sanitation chemicals
microbiological contamination of food resulting from cross-contamination when moving into and between food-handling areas
physical contamination of food caused by metal, glass, plastic and cloths used in the cleaning process
routes of entry and potential symptoms of exposure to chemicals
types and application of different signs and barricades to be installed prior to cleaning, including:
physical barricades and restraints erected to restrict access to site
signs complying with legislative requirements and Australian standards warning of danger or adverse conditions, including:
cleaning in progress
hazardous chemicals in use or present in work area.