Application
This unit describes the skills and knowledge required to stack, wash, dry and store dishes, kitchenware and associated implements.
This unit applies to food services staff who work under supervision. Work is usually performed within a prescribed range of functions involving known routines and procedures.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
Elements define the essential outcomes. | Performance criteria specify the level of performance needed to demonstrate achievement of the element. |
1. Wash kitchenware and associated items in a dishwasher | 1.1 Sort and stack kitchenware and items safely 1.2 Load dishwasher safely and correctly 1.3 Measure and use correct amount of dishwashing detergent 1.4 Set the correct cycle of the dishwasher 1.5 Dispose of waste hygienically |
2. Hand wash and dry kitchenware | 2.1 Wash dishes and other items safely and at the correct temperature 2.2 Use correct washing implements 2.3 Remove stains from pots and pans in the washing process 2.4 Follow temperature standards according to food regulations 2.5 Wash and disinfect dishes 2.6 Use correct drying method |
1. Store kitchenware | 3.1 Take dry kitchenware and other items to storage area and stack safely 3.2 Dispose of cracked, chipped or broken kitchenware appropriately |
Evidence of Performance
The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has :
operated dishwasher safely and in accordance with manufacturer’s recommendations at least 2 times, including:
stacking kitchenware
using correct chemicals
unstacking and storing kitchenware
hand washed and dried at least 2 items using the correct water temperature, chemicals and personal protective clothing
identified and disposed of at least 2 cracked, chipped or broken kitchenware items.
Evidence of Knowledge
The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in the elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role. This includes knowledge of:
legal and organisational requirements regarding:
infection control
manual handling
temperature requirements for hand and machine washing, rinsing and drying
personal protective clothing.
Assessment Conditions
Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:
use of suitable facilities equipment and resources, including:
commercial dishwasher and hand dishwashing facilities, detergents and equipment
personal protective clothing
kitchenware
kitchenware storage facilities
modelling of industry operating conditions.
Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.
Foundation Skills
The Foundation Skills describe those required skills (language, literacy, numeracy and employment skills) that are essential to performance.
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.