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

SHBHIND001 Mapping and Delivery Guide
Maintain and organise tools, equipment and work areas

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SHBHIND001 - Maintain and organise tools, equipment and work areas
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to maintain, organise and clean tools, equipment and work areas to ensure a clean and tidy client environment and the hygienic and safe provision of hair services. Complex and scheduled maintenance would be referred to specialist service technicians.This unit applies to all hairdressing and barber businesses and to hairdressers and barbers working at all levels.Health regulations apply in some Australian states and territories for hairdressing and barber businesses to clean and disinfect tools, equipment and work surfaces at designated times. No occupational licensing, certification or other specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in a hairdressing or barbering environment; this can be:

a hairdressing or barbering industry workplace or

a simulated hairdressing or barbering workplace, set up for the purpose of skills assessment that provides services to paying members of the public.

Assessment must ensure use of:

activities that require the individual to work with commercial speed, timing and productivity to complete housekeeping, cleaning and tool maintenance activities within designated timeframes that reflect accepted industry practice

a cleaning and storage area with:

preparation benches

secure storage for hazardous substances

clean client gowns and towels and storage area

washing up sink with hot and cold running water for cleaning equipment

operator hand washing facilities:

basin with hot and cold running water

liquid soap

single use towels or hand dryer

disinfectant products for hairdressing and barbering tools

oil for hairdressing scissors and or clippers

cleaning and disinfectant products for work surfaces, areas and floors

cleaning equipment:

brooms

mops

buckets

cleaning cloths

hairdressing or barbering services workstations with this equipment:

one mirror per workstation

one adjustable client services chair per workstation

other areas relevant to the business type which can include:

a basin services area

a client reception and sales area

production preparation area

tools and equipment as relevant to the business type which can include:

hairdressing scissors

disposable blade safety razors

clippers and attachments

tint brushes and combs

combs

hair and neck brushes

shaving brushes

thermostatically controlled ceramic flat irons

blow dryers

heat lamps

hairdryers

personal protective equipment:

apron

rubber or disposable gloves

skin barrier cream

cleaning and disinfectant product:

instructions

Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content

manufacturer instructions for equipment cleaning and maintenance

current plain English regulatory documents distributed by government regulators for health and hygiene applicable to hairdressing and barbering services

organisational policies and procedures for:

housekeeping

waste disposal

reducing water and energy use

cleaning, disinfecting and maintaining, tools, equipment and work areas.

Assessors must satisfy the Standards for Registered Training Organisation’s requirements for assessors; and:

hold a Certificate III in Hairdressing, or a Certificate III in Barbering, or a Certificate IV in Hairdressing, or be able to demonstrate equivalence of competencies; and

have at least three years full time employment experience as a hairdresser in a salon environment where they have applied the skills and knowledge covered in this unit of competency to assess this unit as part of a hairdressing qualification; this cannot include any indentured traineeship or apprenticeship period; or

have at least three years full time employment experience as a barber in a shop or salon environment where they have applied the skills and knowledge covered in this unit of competency to assess this unit as part of a barbering qualification; this cannot include any indentured traineeship or apprenticeship period.
Prerequisites/co-requisites
Competency Field Working in Industry
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: Clean, disinfect and store tools and equipment.
  • Clean tools and equipment, disinfecting according to health regulations and organisational policy
  • Store tools and equipment, according to health regulations and organisational policy.
  • Store clean linen, according to health regulations and organisational policy.
  • Use safe manual handling techniques to avoid injury when moving and storing tools and equipment.
       
Element: Maintain tools and equipment.
  • Maintain all tools and equipment in working condition, according to manufacturer instructions and use personal protective equipment as required.
  • Clean, oil and reset scissors and clippers regularly.
  • Check scissors and clippers regularly for bluntness and refer for sharpening when required.
  • Examine disposable razor blades to detect defects, replace as required and safely dispose of discarded blades.
  • Check electrical equipment for loose wires, tag faulty equipment and refer to technical specialists for repair as required.
       
Element: Organise work areas.
  • Maintain safe, uncluttered and organised work areas according to organisational policy.
  • Set up work areas, according to the service to be provided.
  • Follow organisational policy for tidying work areas and keeping items in designated areas.
       
Element: Clean work areas.
  • Clean work surfaces and areas according to the area function, health regulations and organisational hygiene procedures.
  • Remove and safely dispose of waste promptly, according to organisational procedures.
  • Report or remove from floors spills, food, waste and other hazards according to organisational policy.
  • Display signage promptly to indicate slip hazards.
  • Use cleaning equipment and products, according to manufacturer instructions; maintain and store after use.
  • Use energy and water resources efficiently and safely dispose of cleaning waste.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Clean, disinfect and store tools and equipment.

1.1.Clean tools and equipment, disinfecting according to health regulations and organisational policy

1.2.Store tools and equipment, according to health regulations and organisational policy.

1.3.Store clean linen, according to health regulations and organisational policy.

1.4.Use safe manual handling techniques to avoid injury when moving and storing tools and equipment.

2. Maintain tools and equipment.

2.1.Maintain all tools and equipment in working condition, according to manufacturer instructions and use personal protective equipment as required.

2.2.Clean, oil and reset scissors and clippers regularly.

2.3.Check scissors and clippers regularly for bluntness and refer for sharpening when required.

2.4.Examine disposable razor blades to detect defects, replace as required and safely dispose of discarded blades.

2.5.Check electrical equipment for loose wires, tag faulty equipment and refer to technical specialists for repair as required.

3. Organise work areas.

3.1.Maintain safe, uncluttered and organised work areas according to organisational policy.

3.2.Set up work areas, according to the service to be provided.

3.3.Follow organisational policy for tidying work areas and keeping items in designated areas.

4. Clean work areas.

4.1.Clean work surfaces and areas according to the area function, health regulations and organisational hygiene procedures.

4.2.Remove and safely dispose of waste promptly, according to organisational procedures.

4.3.Report or remove from floors spills, food, waste and other hazards according to organisational policy.

4.4.Display signage promptly to indicate slip hazards.

4.5.Use cleaning equipment and products, according to manufacturer instructions; maintain and store after use.

4.6.Use energy and water resources efficiently and safely dispose of cleaning waste.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

use infection control precautions, health regulations and organisational policies and procedures to maintain, clean (and disinfect, as required):

four different tools or equipment chosen from the following list:

hairdressing scissors

disposable blade safety razors

clippers and attachments

adjustable client services chair

tint brushes and combs

combs

hair and neck brushes

shaving brushes

two different work areas chosen from the following list:

product preparation and storage area, all fixed equipment, work surfaces and floors

basin services area, all fixed equipment and floors

client reception area, all fixed equipment, work surfaces and floors

hairdressing or barbering services workstation area, all work surfaces and floors

check electrical equipment located in each of the two chosen areas for loose wires; tag and report any faulty equipment.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

the transmission routes of infectious conditions as they apply to cleaning and disinfection activities:

client and operator contact with work surfaces

client and operator contact with tools and equipment

key features of, and reasons for, standard infection-control precautions as they apply to cleaning and disinfection activities:

hand washing and drying before and after cleaning and waste disposal and using occlusive dressings for own cuts and abrasions

using alcohol-based hand rub solutions as an adjunct to hand washing

using personal protective equipment, particularly gloves

cleaning, disinfecting or sterilising reusable equipment

cleaning or disinfecting work surfaces, client gowns and towels

appropriate handling and disposal of single use items and clinical (infectious) waste

key aspects of local government, state or territory health regulations applicable to hairdressing and barbering services, with particular emphasis on requirements for cleaning and disinfecting linen, tools, equipment, work surfaces and areas

common types of cleaning and disinfection products:

use on different hairdressing or barbering linen, tools, equipment work surfaces and areas

role, use and basic content of Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content

labelling and safety implications, especially those that identify hazardous chemicals (HAZCHEM)

safe practices for using and storing

environmentally sound disposal methods for hazardous waste

safe techniques for maintaining tools and equipment to avoid personal injury

safe manual handling techniques for moving and storing hairdressing or barbering equipment; those for bending, lifting and carrying heavy equipment

types and correct use of personal protection equipment for maintaining hairdressing or barbering equipment and completing cleaning and disinfection activities

manufacturer’s instructions and techniques for cleaning, oiling and resetting scissors and clippers

industry practices and organisational policies and procedures for:

identifying risks and potential hazards that cause injury to self or others

methods to report and circumvent personal injury risks or hazards

general housekeeping

cleaning and disinfecting linen, tools, equipment, work surfaces and areas

storing clean linen, tools and equipment

tagging, reporting and repairing faulty equipment

waste disposal for recyclables, sharps, general and hazardous waste

reducing water and energy use.

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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Clean, disinfect and store tools and equipment.

1.1.Clean tools and equipment, disinfecting according to health regulations and organisational policy

1.2.Store tools and equipment, according to health regulations and organisational policy.

1.3.Store clean linen, according to health regulations and organisational policy.

1.4.Use safe manual handling techniques to avoid injury when moving and storing tools and equipment.

2. Maintain tools and equipment.

2.1.Maintain all tools and equipment in working condition, according to manufacturer instructions and use personal protective equipment as required.

2.2.Clean, oil and reset scissors and clippers regularly.

2.3.Check scissors and clippers regularly for bluntness and refer for sharpening when required.

2.4.Examine disposable razor blades to detect defects, replace as required and safely dispose of discarded blades.

2.5.Check electrical equipment for loose wires, tag faulty equipment and refer to technical specialists for repair as required.

3. Organise work areas.

3.1.Maintain safe, uncluttered and organised work areas according to organisational policy.

3.2.Set up work areas, according to the service to be provided.

3.3.Follow organisational policy for tidying work areas and keeping items in designated areas.

4. Clean work areas.

4.1.Clean work surfaces and areas according to the area function, health regulations and organisational hygiene procedures.

4.2.Remove and safely dispose of waste promptly, according to organisational procedures.

4.3.Report or remove from floors spills, food, waste and other hazards according to organisational policy.

4.4.Display signage promptly to indicate slip hazards.

4.5.Use cleaning equipment and products, according to manufacturer instructions; maintain and store after use.

4.6.Use energy and water resources efficiently and safely dispose of cleaning waste.

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
Clean tools and equipment, disinfecting according to health regulations and organisational policy 
Store tools and equipment, according to health regulations and organisational policy. 
Store clean linen, according to health regulations and organisational policy. 
Use safe manual handling techniques to avoid injury when moving and storing tools and equipment. 
Maintain all tools and equipment in working condition, according to manufacturer instructions and use personal protective equipment as required. 
Clean, oil and reset scissors and clippers regularly. 
Check scissors and clippers regularly for bluntness and refer for sharpening when required. 
Examine disposable razor blades to detect defects, replace as required and safely dispose of discarded blades. 
Check electrical equipment for loose wires, tag faulty equipment and refer to technical specialists for repair as required. 
Maintain safe, uncluttered and organised work areas according to organisational policy. 
Set up work areas, according to the service to be provided. 
Follow organisational policy for tidying work areas and keeping items in designated areas. 
Clean work surfaces and areas according to the area function, health regulations and organisational hygiene procedures. 
Remove and safely dispose of waste promptly, according to organisational procedures. 
Report or remove from floors spills, food, waste and other hazards according to organisational policy. 
Display signage promptly to indicate slip hazards. 
Use cleaning equipment and products, according to manufacturer instructions; maintain and store after use. 
Use energy and water resources efficiently and safely dispose of cleaning waste. 

Forms

Assessment Cover Sheet

SHBHIND001 - Maintain and organise tools, equipment and work areas
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

SHBHIND001 - Maintain and organise tools, equipment and work areas

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: