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

PRMCL38A Mapping and Delivery Guide
Clean a food handling area

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency PRMCL38A - Clean a food handling area
Description This unit of competency covers the skills and knowledge required to clean in a food handling area where the work does not involve direct food contact. This unit is not appropriate for a person who has direct contact with food and/or raw materials/ingredients.This unit is based on the guideline food safety unit GFSWFHAA Carry out work in a food handling area.Food handling areas include food courts and industrial food processing plants.The unit requires the ability to assess the extent of the cleaning task through understanding client requirements, the special characteristics of food handling areas, and applying company policies and procedures in order to perform the task. The selection of appropriate equipment, chemicals and methods is essential for performing the task safely and efficiently. This unit recognises the importance of paying careful attention to health and safety issues.
Employability Skills Not Applicable
Learning Outcomes and Application Not Applicable
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not Applicable
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: Assess area to be cleaned
  • Assess the food handling area and review work order in accordance with client requirements, food safety program and company requirements and clarify any issues with appropriate person(s)
  • Identify hazards and control risks in the work site in accordance with legislative, occupational health and safety (OHS) and companyrequirements
  • Identify contamination hazards in the work site in accordance with legislative, OHS and company requirements
  • Identify surface types through observation in accordance with the work order and company requirements
  • Identify soil type(s) through observation in accordance with the work order and company requirements
  • Determine the size and usage pattern of the work site to ensure the safety of, and the minimisation of disruption to, personnel and the efficient use of cleaning equipment and chemicals
  • Select the most appropriate cleaning technique(s) in accordance with the work order and company requirements
       
Element: Select equipment and chemicals
  • Select and use suitable personal protective equipment (PPE) in accordance with manufacturers' specifications, OHS and company requirements
  • Select equipment and chemicals appropriate for work order in accordance with OHS and company requirements
  • Confirm that equipment and chemicals meet the cleaning and sanitation requirements of the food safety program in accordance with, legislative, OHS and companyrequirements
  • Check operational effectiveness of equipment in accordance with manufacturers' specifications and company requirements
  • Adjust equipment to suit operator's requirements in accordance with manufacturers' specifications and OHS requirements
  • Prepare chemicals in accordance with manufacturers' specifications, OHS and company requirements
  • Obtain supplies of consumables to meet anticipated usage patterns in accordance with work order and company requirements
       
Element: Prepare self and work site
  • Check personal hygiene, clothing and footwear and any health issues or illness meet food safety program, legislative, OHS and company requirements
  • Confirm and reassess hazards in the work site and control risks in accordance with legislative, OHS and companyrequirements
  • Install appropriate signage and barriers to maximise public safety during the cleaning operation in accordance with work order and OHS and company requirements
  • Identify food safety program requirements related to work order in accordance with OHS and company requirements
  • Identify any work restrictions affecting the completion of the work order instructions and advise promptly the appropriate person(s)
       
Element: Clean work site while maintaining food safety
  • Follow food safety program and conduct cleaning activities to ensure food safety is maintained in accordance with health regulations, work order and OHS and company requirements
  • Clean all surfaces using appropriate equipment, PPE, chemicals and cleaning technique(s) in accordance with manufacturers' specifications, work order and OHS and company requirements
  • Conduct all work in accordance with legislative, OHS and company requirements
  • Report any identified procedures or practices inconsistent with the food safety program to appropriate person(s)
       
Element: Replenish consumables and tidy work site
  • Replenish consumables in accordance with client requests, work order and company requirements
  • Dispose of all collected soil and waste in accordance with client specifications, work order, manufacturers' specifications and environmental, legislative, OHS and company requirements
  • Remove signage and barriers in accordance with work order and OHS and company requirements
       
Element: Clean, safety-check and store equipment
  • Clean equipment and PPE in accordance with manufacturers' specifications and environmental, OHS and company requirements
  • Safety-check equipment and PPE in accordance with manufacturers' specifications and OHS requirements and record any required maintenance in accordance with company requirements
  • Store and maintain equipment and PPE to allow ready access in accordance with manufacturers' specifications and OHS and company requirements
  • Store chemicals in accordance with manufacturers' specifications and OHS and company requirements
       


Evidence Required

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.

The evidence guide identifies the requirements to be demonstrated to confirm competence for this unit. Assessment must confirm sufficient ability to use appropriate skills and knowledge to clean in a food handling area. Assessment of performance should be over a period of time covering all categories within the range statement that are applicable in the working environment.

Critical aspects of competency

Access and apply workplace information on food safety policies and procedures relating to own work.

Accurate identification of the hazards associated with food handling area.

Accurate identification of the surfaces and soil types found in food handling.

Compliance with company and legislative requirements.

Fit and use appropriate personal protective clothing and equipment as required by work tasks to meet food business requirements.

Identification of food safety hazards in work area.

Maintain housekeeping standards in the food handling area and dispose of waste to meet food-handling requirements.

Maintain personal conduct and hygiene to ensure that food safety is not compromised.

Outcomes achieved in relation to customer work order and company requirements.

Recognise and report situations or procedures that could compromise food safety.

Report health conditions and illness as required by workplace food safety procedures.

Safe and efficient cleaning methods.

Selection of appropriate cleaning equipment and chemicals.

Take necessary precautions when moving between or around the workplace and/or from one task to another to minimise risk of food contamination.

Wear and maintain appropriate clothing and footwear as required by work task to meet food safety procedures.

Knowledge needed to achieve the performance criteria

Knowledge and understanding are essential to apply this unit in the workplace, to transfer the skills to other contexts and to deal with unplanned events. The knowledge requirements for this unit are listed below.

Access to workplace information on food safety policies and procedures.

Sources of advice on food safety issues and responsibilities in the workplace.

Personal hygiene practices, clothing and footwear requirements associated with working in and moving in and between food handling areas and in moving between food handling and non-food handling areas.

Suitable equipment, chemicals and other chemicals for use in the food handling area, including a knowledge of unsuitable equipment and materials e.g. breakable and/or dirty equipment and materials.

Types of contamination and prevention methods.

Cleaning and sanitation requirements.

Waste collection, recycling and handling procedures.

Knowledge of the range of cleaning equipment, chemicals and cleaning methods.

Awareness of applicable legislation, regulations, codes of practice and industry advisory standards.

Awareness of OHS legislation and procedures.

Communication and negotiation techniques.

Company management structure and reporting procedures.

Company procedures and practices.

Emergency response and evacuation procedures.

Injury, dangerous occurrence and incident reporting.

Knowledge of biological and viral control procedures.

Routes of entry and potential symptoms of exposure from chemicals.

Specific skills needed to achieve the performance criteria

To achieve the performance criteria, some complementary skills are required. These are:

accurate identification of soil and stains

accurate selection of chemicals to suit surface type

dusting, cleaning, polishing and buffing techniques

replenishing consumables

applying correct manual handling techniques

communicating concisely using written and verbal modes

customer service

handling and disposal of chemicals safely

handling and disposal of contaminated and toxic waste

performing the mathematical calculations required for the dilution and mixing of chemicals as specified on product labels

planning

problem solving and critical analysis

reading, interpreting and responding appropriately to directions and safety instructions in equipment manuals and MSDS and on chemical labels

requesting advice or further information

seeking and receiving feedback

sourcing, organising and recording information

working on an individual basis or as part of a team.

Other units of competency that could be assessed with this unit

Competence in this unit may be assessed in conjunction with:

PRMCL01B Maintain a hard floor surface.

Resources required to assess this unit

The following resources should be available:

access to a suitable food handling work site or venue

access to suitable equipment and chemicals

access to personal protective equipment

access to equipment operating manuals and MSDS

access to food safety policies and procedures relevant to the workplace

work order instructions, work plans and schedules

assessment instruments, including personal planner and assessment record book.

Gaining evidence to assess this unit

For valid and reliable assessment of this unit, the competency should be demonstrated over a period of time and be observed by the assessor.

The competency is to be demonstrated in a range of situations that may include customer/workplace interruptions and involvement in related activities normally experienced in the workplace.

Assessment of competency may be made through practical demonstration in the work environment or in a simulated work environment.

Key competency levels

There are a number of processes that are learnt throughout work and life that are required in all jobs. They are fundamental processes and generally transferable to other work functions. Some of these are covered by the key competencies, although others may be added.

Information below highlights how these processes are applied in this unit of competency.

1

Perform the process

2

Perform and administer the process

3

Perform, administer and design the process

How can communication of ideas and information be applied?

1

Confirm own role and responsibilities with colleagues and supervisors to ensure compliance with work order and company requirements such as OHS.

How can information be collected, analysed and organised?

1

Collect and analyse information regarding work site in line with company procedures.

How are activities planned and organised?

1

Organise and prioritise work tasks to meet work order and company requirements.

How can teamwork be applied?

1

Provide support and assistance to team members to complete work tasks within designated timelines and to meet company requirements.

How can the use of mathematical ideas and techniques be applied?

1

Calculate area(s) to be cleaned and measure and carry out chemical applications.

How can problem-solving skills be applied?

1

Discuss with management/clients/site managers, supervisors and team members how to help solve problems that may arise.

How can the use of technology be applied?

1

Record data for future use such as stock control.


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.

Refer to Evidence Guide

The range statement links the required knowledge and organisational and technical requirements to the workplace context. It describes any contextual variables that will be used or encountered when applying the competency in work situations. It allows for different work practices and work and knowledge requirements as well as for differences between organisations and workplaces. The following variables are listed in alphabetical order and may be present for this particular unit.

Appropriate person(s) may include:

clients

colleagues

managers

person(s) in control of work site(s)

supervisors.

Chemicals may include:

acid cleaners

alkaline cleaners

neutral cleaners

solvent cleaners.

Cleaning technique(s) may include:

buffing

damp dusting

hosing

mopping

polishing

pre-spraying

scrubbing

spot cleaning

sweeping

wet wiping

window cleaning.

Company requirements may include:

access and equity policy, principles and practice

business and performance plans

client communication procedures

client confidentiality procedures

client service standards

communication channels and reporting procedures

company goals, objectives, plans, systems and processes

company issued identification badge/card/pass

company policy and procedures

company service standards

dress and presentation requirements

duty of care, code of conduct, code of ethics

emergency response and evacuation procedures

maintenance procedures for equipment and PPE

OHS control procedures (e.g. health and safety plans, job plans, job safety analysis, risk assessments, safe operating practices/procedures, safe work instructions, work method statements, safe system of work statements)

OHS policies and procedures

personnel practices and guidelines

policies and procedures relating to own role, responsibility and delegation

quality and continuous improvement processes and standards

records and information systems and processes

rights and responsibilities of employees and employers

training (induction, refresher and new skills) materials

use of contractors

work site access security clearance procedures.

Consumables may include:

air fresheners

bin liners

cloth towels/tea towels

disposable gloves

hair nets

hand towels (cloth, rolls and sheets)

serviettes

soap (liquid or bar forms).

Contamination hazards include:

chemical contamination caused by cleaning and sanitation chemicals

microbiological contamination resulting from cross-contamination when moving into and between food handling areas

physical contamination caused by metal, glass, plastic and cloths.

Environmental requirements may include:

clean-up, containment and/or isolation

company policies and guidelines

environmental protection agency and government department regulations and guidelines

hazardous materials handling

local government regulations/bylaws.

Equipment may include:

absorbent cleaning cloths

brooms

buckets

cleaning trolley

damp cloths

doodle bug

dry cloths

hose and nozzle

lint-free cloths

long-handled brush and dustpan tongs

mops

needle hazard disposal unit

nylon scourers

scraper

scrubbing brush

scrubbing or polishing machines

toilet brush

window squeegee

wringer buckets.

Food handling areas include:

dispatching food

handling food

inspecting food

packaging food

preparing food

processing

receiving food

storing food

transporting food.

Food safety program identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of a food business and:

identifies where and how each hazard can be controlled

describes how the controls are monitored

describes the corrective actions required if conditions are not met

specifies the information to be recorded and the procedures to be signed off

must comply with relevant national, state and industry legislation and regulations

includes the responsibilities for any person visiting and/or working in a food handling area

specifies minimum procedures to ensure any person does not:

contaminate food

have unnecessary contact with ready-to-eat food

spit, smoke or use tobacco or similar in a food handling area (refer Food Safety Standard 3.2.2, Clause 17:3 and state regulations/legislation).

Hazards may include:

allergic reactions to chemicals and/or equipment, including latex allergies

biological waste

bites and stings

blood and blood-stained products

broken glass and other sharp surfaces

chemical containers and/or decanted chemical storage containers labelled incorrectly

confined/restricted spaces

contaminated clothing, chemicals and/or equipment

damaged or inappropriate equipment

dust and fibres

electrical hazards arising from cables, electrical fittings (switches and lights) and untested electrical equipment

environmental impact

extremes of heat and temperature

fatigue

fire

gas

heights

human waste (faeces, urine, vomit)

inadequate lighting and ventilation

infectious and zoonotic diseases e.g. scabies/Q fever

inhaling chemical fumes

leaks, spill, splash and spray

manual handling techniques including awkward and repetitive postures

mobile/vehicle hazards around plant and vehicles

moving and/or unguarded machinery and equipment

noise

occupational violence and bullying

poor manual handling techniques

poor personal hygiene practices

repetitive motion, force and vibration

synergistic chemical reactions (hazardous incompatibility or reactivity)

syringes or other sharps

ultraviolet light

underfoot conditions e.g. slippery, uneven and rough surfaces

unrestricted people access

waste and waste disposal

work in isolated/remote environments.

Legislative requirements may include:

Australian Standards, quality assurance and certification requirements

award and enterprise agreements

codes of practice

national industry standards

relevant Commonwealth/state/territory legislation and local government regulations that affect company operation:

anti-discrimination and diversity

availability of chemical registers/manifests

chemical controls

consumer protection

environmental protection issues

equal employment opportunity

freedom of information

industrial equipment certificates of competency or licences

industrial relations

OHS Acts and regulations

privacy

trade practices

workplace consultative arrangements.

Manufacturers' specifications may include:

equipment operational manuals

instructional guides

material safety data sheets

other resources supplied by the manufacturer (such as laminated cards notices, wall posters)

product labels

safety instructions pre-printed on equipment.

Occupational health and safety* (OHS) requirements may relate to:

allergic reactions (contact dermatitis, etc)

communication devices for remote and isolated locations e.g. mobile phone, two-way radio, etc

dermatoxicological control and prevention measures

hazard identification and risk assessment mechanisms

hazard reporting

hierarchy of hazard control procedures

injury, dangerous occurrence and incident reporting requirements

keeping access ways clear from obstruction

maintaining clear access ways

maintenance procedures for equipment and PPE

national industry standards/codes of practice

OHS control procedures (e.g. health and safety plans, job plans, job safety analysis, risk assessments, safe operating practices/procedures, safe work instructions, work method statements, safe system of work statements)

protection from hazardous substances, noise and dust

protection of people in the workplace

routes of entry and potential symptoms of exposure from chemicals

safety training (induction and refresher)

ultraviolet light

up-to-date electrical test and tag compliance

use of chemicals in accordance with labels

use, storage and maintenance of equipment in accordance with manufacturers' specifications and equipment operating manuals

use, storage and maintenance of personal protective equipment and clothing.

* Also known as occupational safety and health or workplace health and safety

Personal protective equipment (PPE) may include:

ear muffs/plugs

gloves - non-permeable

goggles

high-visibility vests/clothing

overalls and other protective clothing

respirator

safety glasses

safety shoes

splash-proof face masks

sun protection

tongs

ultraviolet protection

wet-work clothing.

Personnel may include:

client's staff

fellow workers (colleagues)

general public

venue/facility/building/shopping centre staff/management.

Rights and responsibilities of employees may relate to:

confidentiality and privacy rights

duty of care

knowing the appropriate personnel for reporting purposes

knowing the location of manuals and/or related documents

knowing the terms and conditions of own employment

knowing the workplace procedures

protection from discrimination and sexual harassment.

Rights and responsibilities of employers may relate to:

duty of care

providing a safe environment free from discrimination and sexual harassment (see relevant state and Commonwealth anti-discrimination legislation)

providing a safe workplace in accordance with OHS legislation, codes of practice, regulations and standards

providing information and training in work tasks, OHS and other employment related matters

the right to dismiss you if you (see the Commonwealth Workplace Relations Act 1996):

are negligent, careless or cause an accident

commit a criminal offence

commit acts of disloyalty such as revealing confidential information

use abusive language.

Signage and barriers may include:

physical barriers and restraints erected to restrict access to a site

signs complying with legislative requirements and/or Australian Standards warning of danger and/or adverse conditions including cleaning in progress and hazardous chemicals are in use or present in the work area.

Soil types can be wet or dry and may include:

blood

dust

food, food scraps and residue

grease

human waste (faeces, urine, vomit)

litter

mould and algae

mud and dirt

pen, texta, pencil

rust

soap scum

syringes.

Surfaces may include:

ceramics and porcelain

chrome

concrete

glass

laminates

metal

painted

plastic

stainless steel

stone

terracotta

vinyl.

Waste may be either solid or liquid and include:

chemicals past the expiry date

cloths

contaminated waste

food leftovers/scraps

liquid waste

litter

obsolete cleaning equipment

packaging

soil

used containers

used or unused chemicals

used/contaminated personal protective equipment.

Work order information may include:

access to work site and egress points

completion times/dates

insufficient people to complete the work task(s)

job requirements and tasks

legislative requirements and local government

OHS requirements and emergency response procedures

resource requirements - equipment and chemicals

specific client requirements e.g. relationships with other activities, dress and presentation requirements

use of signage and barriers

work schedules

working in isolated and remote locations

work site contact person(s).

Work restrictions may include:

amount of cleaning anticipated

client activity

employee(s) level of literacy and/or communication skills

faulty or inappropriate equipment

site hazards

skills of the work unit/team

staffing resources

time limitations.

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
Assess the food handling area and review work order in accordance with client requirements, food safety program and company requirements and clarify any issues with appropriate person(s) 
Identify hazards and control risks in the work site in accordance with legislative, occupational health and safety (OHS) and companyrequirements 
Identify contamination hazards in the work site in accordance with legislative, OHS and company requirements 
Identify surface types through observation in accordance with the work order and company requirements 
Identify soil type(s) through observation in accordance with the work order and company requirements 
Determine the size and usage pattern of the work site to ensure the safety of, and the minimisation of disruption to, personnel and the efficient use of cleaning equipment and chemicals 
Select the most appropriate cleaning technique(s) in accordance with the work order and company requirements 
Select and use suitable personal protective equipment (PPE) in accordance with manufacturers' specifications, OHS and company requirements 
Select equipment and chemicals appropriate for work order in accordance with OHS and company requirements 
Confirm that equipment and chemicals meet the cleaning and sanitation requirements of the food safety program in accordance with, legislative, OHS and companyrequirements 
Check operational effectiveness of equipment in accordance with manufacturers' specifications and company requirements 
Adjust equipment to suit operator's requirements in accordance with manufacturers' specifications and OHS requirements 
Prepare chemicals in accordance with manufacturers' specifications, OHS and company requirements 
Obtain supplies of consumables to meet anticipated usage patterns in accordance with work order and company requirements 
Check personal hygiene, clothing and footwear and any health issues or illness meet food safety program, legislative, OHS and company requirements 
Confirm and reassess hazards in the work site and control risks in accordance with legislative, OHS and companyrequirements 
Install appropriate signage and barriers to maximise public safety during the cleaning operation in accordance with work order and OHS and company requirements 
Identify food safety program requirements related to work order in accordance with OHS and company requirements 
Identify any work restrictions affecting the completion of the work order instructions and advise promptly the appropriate person(s) 
Follow food safety program and conduct cleaning activities to ensure food safety is maintained in accordance with health regulations, work order and OHS and company requirements 
Clean all surfaces using appropriate equipment, PPE, chemicals and cleaning technique(s) in accordance with manufacturers' specifications, work order and OHS and company requirements 
Conduct all work in accordance with legislative, OHS and company requirements 
Report any identified procedures or practices inconsistent with the food safety program to appropriate person(s) 
Replenish consumables in accordance with client requests, work order and company requirements 
Dispose of all collected soil and waste in accordance with client specifications, work order, manufacturers' specifications and environmental, legislative, OHS and company requirements 
Remove signage and barriers in accordance with work order and OHS and company requirements 
Clean equipment and PPE in accordance with manufacturers' specifications and environmental, OHS and company requirements 
Safety-check equipment and PPE in accordance with manufacturers' specifications and OHS requirements and record any required maintenance in accordance with company requirements 
Store and maintain equipment and PPE to allow ready access in accordance with manufacturers' specifications and OHS and company requirements 
Store chemicals in accordance with manufacturers' specifications and OHS and company requirements 

Forms

Assessment Cover Sheet

PRMCL38A - Clean a food handling area
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

PRMCL38A - Clean a food handling area

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: