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

SITHFAB001 Mapping and Delivery Guide
Clean and tidy bar areas

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SITHFAB001 - Clean and tidy bar areas
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste.The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes and wineries.It applies to people who work with very little independence and under close supervision, including those commonly known as ‘bar usefuls’. The unit can also apply to bar attendants.No occupational licensing, certification or 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 an operational commercial bar. This can be:

an industry workplace

a simulated industry environment, such as a training bar, café or restaurant serving customers.

Assessment must ensure access to:

fixtures and large equipment:

bar service area

cash register and related equipment

coffee machines

dishwashers

glass washer

ice machines

post-mix dispensing system

refrigeration equipment

tables and chairs

small equipment:

bar towels

bar tray

blenders

coasters

food containers for garnishes

glassware

signage used for areas of restricted access

utensils:

small knives

nip measures

tongs

spoons: bar spoons and teaspoons

cleaning materials and equipment to clean bars, public areas and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment

dishwashers

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

personal protective equipment

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

standards of presentation for the premises

cleaning schedules

equipment manufacturer instructions

SDS for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of SDS.

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

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Prerequisites/co-requisites
Competency Field Food and Beverage
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 bar and equipment.
  • Select and prepare cleaning agents and chemicals according to work schedule and product instructions.
  • Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants.
  • Operate cleaning equipment according to manufacturer instructions.
  • Check condition of utensils and glassware during the cleaning process for dirty or damaged items.
  • Dispose of broken or chipped service-ware, within scope of responsibility, and report losses according to organisational procedures.
       
Element: Clean and maintain public areas.
  • Identify public areas that require cleaning or maintenance and take appropriate action.
  • Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.
  • Clean and prepare tables and public areas hygienically according to organisational requirements.
  • Interact with customers to enhance customer service.
       
Element: Work safely and reduce negative environmental impacts.
  • Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
  • Use energy, water and other resources efficiently to reduce negative environmental impacts.
  • Sort general waste from recyclables and dispose of in designated recycling bins.
  • Safely dispose of all bar waste, especially hazardous substances.
       


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 bar and equipment.

1.1.Select and prepare cleaning agents and chemicals according to work schedule and product instructions.

1.2.Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants.

1.3.Operate cleaning equipment according to manufacturer instructions.

1.4.Check condition of utensils and glassware during the cleaning process for dirty or damaged items.

1.5.Dispose of broken or chipped service-ware, within scope of responsibility, and report losses according to organisational procedures.

2. Clean and maintain public areas.

2.1.Identify public areas that require cleaning or maintenance and take appropriate action.

2.2.Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.

2.3.Clean and prepare tables and public areas hygienically according to organisational requirements.

2.4.Interact with customers to enhance customer service.

3. Work safely and reduce negative environmental impacts.

3.1.Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

3.2.Use energy, water and other resources efficiently to reduce negative environmental impacts.

3.3.Sort general waste from recyclables and dispose of in designated recycling bins.

3.4.Safely dispose of all bar waste, especially hazardous substances.

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

clean the following areas and equipment according to applicable cleaning schedules and within required timeframe on three different occasions:

public bar areas

commercial bar equipment

demonstrate the following safe work practices while cleaning the above areas and equipment:

correct manual-handling techniques when bending, lifting and carrying heavy equipment

efficient use of cleaning agents and chemicals to reduce negative environmental impacts

correct and environmentally sound disposal methods for bar waste, recyclables and hazardous substances

display of appropriate signage during work to ensure safety of staff members and customers.

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

different types of cleaning agents and chemicals for bar areas and equipment:

automatic dishwasher liquid, powder and/or tablets

bleach

cleaning agents for specialised surfaces

deodorisers

dishwashing liquid

disinfectants

floor cleaners

glass cleaner

pesticides

stainless steel cleaner and polish

window cleaner

common commercial bar equipment:

beer, wine and post-mix service points

blenders

cash register and related equipment

coffee machines

dishwashers

food containers for garnishes and chips

glass washers

glassware

ice machines

refrigeration equipment

service counters

utensils

safe practices for using and storing hazardous substances:

chemicals

cleaning agents

appropriate disposal methods for recyclables:

glass bottles and jars

plastics

paper and cardboard

content of safety data sheets (SDS) for cleaning agents and chemicals and of workplace documents or diagrams that interpret the content of those SDS

cleaning sanitising and disinfecting methods for:

bar floors, shelves and walls

bar equipment, service-ware and utensils

correct use of the following personal protective equipment when cleaning the areas and equipment specified in the performance evidence:

face masks

gloves

goggles

rubber aprons

safe manual handling techniques for cleaning bar and public areas:

bending

lifting

carrying heavy equipment

potential dangers associated with inert gases used in beverage dispensing systems, and their impact on staff members and customers

appropriate signage to be used for areas of restricted access

environmentally sound methods for using cleaning agents, chemicals, water and energy when cleaning bar surfaces, public areas and equipment:

their impact on the environment, and minimal impact practices to reduce their use

disposal methods for the following bar waste:

general bar waste

hazardous substances

recyclable glass, plastic bottles and containers

safe operational practices using essential functions and features of equipment used to clean bars, public areas and equipment.


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 bar and equipment.

1.1.Select and prepare cleaning agents and chemicals according to work schedule and product instructions.

1.2.Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants.

1.3.Operate cleaning equipment according to manufacturer instructions.

1.4.Check condition of utensils and glassware during the cleaning process for dirty or damaged items.

1.5.Dispose of broken or chipped service-ware, within scope of responsibility, and report losses according to organisational procedures.

2. Clean and maintain public areas.

2.1.Identify public areas that require cleaning or maintenance and take appropriate action.

2.2.Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.

2.3.Clean and prepare tables and public areas hygienically according to organisational requirements.

2.4.Interact with customers to enhance customer service.

3. Work safely and reduce negative environmental impacts.

3.1.Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

3.2.Use energy, water and other resources efficiently to reduce negative environmental impacts.

3.3.Sort general waste from recyclables and dispose of in designated recycling bins.

3.4.Safely dispose of all bar waste, especially hazardous substances.

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
Select and prepare cleaning agents and chemicals according to work schedule and product instructions. 
Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants. 
Operate cleaning equipment according to manufacturer instructions. 
Check condition of utensils and glassware during the cleaning process for dirty or damaged items. 
Dispose of broken or chipped service-ware, within scope of responsibility, and report losses according to organisational procedures. 
Identify public areas that require cleaning or maintenance and take appropriate action. 
Clear empty and unwanted glasses on a regular basis with minimum disruption to customers. 
Clean and prepare tables and public areas hygienically according to organisational requirements. 
Interact with customers to enhance customer service. 
Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises. 
Use energy, water and other resources efficiently to reduce negative environmental impacts. 
Sort general waste from recyclables and dispose of in designated recycling bins. 
Safely dispose of all bar waste, especially hazardous substances. 

Forms

Assessment Cover Sheet

SITHFAB001 - Clean and tidy bar 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

SITHFAB001 - Clean and tidy bar 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: