Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

CPPCLO3113 Mapping and Delivery Guide
Clean food-handling areas and equipment

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency CPPCLO3113 - Clean food-handling areas and equipment
Description
Employability Skills
Learning Outcomes and Application
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Plan and prepare to clean food-handling areas.
  • Identify cleaning requirements and worksite access and security procedures and, if needed, clarify issues with supervisor, team member or client.
       
Element: Maintain personal hygiene and select, check for fit and serviceability and use personal protective equipment (PPE) according to WHS and job requirements.
       
Element: Identify site hazards and risks, position safety signage and barriers and cover items and areas requiring protection according to WHS and job requirements.
       
Element: Check and document pre-existing damage to areas and equipment according to organisational requirements.
       
Element: Determine appropriate cleaning and sanitising required based on type of equipment and surfaces, and soil types.
       
Element: Select the appropriate equipment and cleaning agents and confirm requirements for safe use according to manufacturer instructions.
       
Element: Determine sequence of tasks for maximum hygiene and efficiency of area cleaning.
       
Element: Clean and sanitise food-handling surfaces and equipment.
  • Move and protect items that impede cleaning activities according to WHS and job requirements.
       
Element: Pre-clean by removing superficial soil and debris from food-handling surfaces prior to applying selected cleaning method.
       
Element: Use appropriate cleaning methods and equipment to clean food-handling surfaces according to WHS, manufacturer recommendations and job requirements.
       
Element: Sanitise food-handling equipment and surfaces according to manufacturer specifications and job requirements.
       
Element: Complete work activities.
  • Empty, clean and sanitise rubbish bins and insert new bin liners according to WHS and job requirements.
       
Element: Tidy work area, remove safety signage and barriers and dispose of soil and waste in accordance with WHS and environmental requirements.
       
Element: Clean and/or dispose of PPE as required by organisational standards.
       
Element: Replenish consumables and supplies, if required, according to job and organisational requirements.
       
Element: Check cleaning equipment for faults, wear or damage and report in accordance with organisational requirements.
       
Element: Report condition of equipment or surfaces inconsistent with food-safety according to hygiene and organisational requirements.
       
Element: Record site cleaning and store cleaning equipment and materials in accordance with organisational requirements.
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify cleaning requirements and worksite access and security procedures and, if needed, clarify issues with supervisor, team member or client. 
 
 
 
 
 
 
Move and protect items that impede cleaning activities according to WHS and job requirements. 
 
 
 
Empty, clean and sanitise rubbish bins and insert new bin liners according to WHS and job requirements. 
 
 
 
 
 
 

Forms

Assessment Cover Sheet

CPPCLO3113 - Clean food-handling areas and equipment
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

CPPCLO3113 - Clean food-handling areas and equipment

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: