Application
This unit describes the performance outcomes, skills and knowledge required to carry out general cleaning duties. It requires the ability to set up cleaning equipment and to safely clean premises and equipment using resources efficiently to reduce negative environmental impacts.
The unit applies to people responsible for general cleaning duties in any industry context. They work under supervision and usually as part of a team.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select and set up equipment and materials. | 1.1.Select appropriate equipment for cleaning task. 1.2.Check equipment is clean and in safe working condition according to manufacturer instructions prior to use. 1.3.Select and prepare required wet and dry cleaning agents or chemicals according to manufacturer recommendations and work health and safety procedures. 1.4.Select and use personal protective clothing where necessary. |
2. Clean wet and dry areas and associated equipment. | 2.1.Minimise potential customer inconvenience in scheduling and performing cleaning tasks. 2.2.Prepare wet and dry areas to be cleaned and identify hazards. 2.3.Barricade work areas or place warning signs as required. 2.4.Use cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations and work health and organisational procedures. 2.5.Use equipment safely and according to manufacturer instructions. 2.6.Reduce negative environmental impacts through efficient use of energy, water and other resources. 2.7.Sort general waste and safely dispose of waste and hazardous substances to minimise negative environmental impacts. |
3. Maintain and store cleaning equipment and chemicals. | 3.1.Clean equipment after use according to organisational requirements and manufacturer instructions. 3.2.Carry out or arrange routine maintenance of equipment. 3.3.Identify and report equipment faults. 3.4.Store equipment in designated area in a condition ready for re-use. 3.5.Store chemicals according to workplace health and safety requirements. |
Evidence of Performance
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
select and safely use cleaning agents and equipment to clean six different areas from the following, including both wet and dry areas:
balconies
bathrooms
bedrooms
function rooms
kitchens
lounge areas
public areas
storage areas
complete above cleaning tasks to required standards while:
conserving resources in the cleaning process
disposing or recycling of waste
using correct manual-handling and cleaning techniques
using hygienic cleaning practices
completing tasks within commercially-realistic timeframes.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
cleaning chemicals, equipment and procedures for wet and dry surfaces and materials:
wet:
toilets
basins
sinks
walls
dry:
carpet
laminate
soft furnishings
woodwork
safe operational practices using essential functions and features of equipment used to clean wet and dry areas
role and use of safety data sheets (SDS)
safe manual-handling techniques when:
carrying
lifting
pulling
pushing
safe handling and disposal requirements for hazardous cleaning products
hygiene procedures and requirements:
hygiene responsibilities of cleaning staff
hygiene hazards for cleaning
potential food contamination and transmission of airborne illnesses
cleaning practices that minimise hygiene risks
ways of minimising negative environmental impacts in the cleaning process:
resource conservation – energy and water
waste disposal
standards for presentation of premises and organisational procedures to achieve them.
Assessment Conditions
Skills must be demonstrated in an operational commercial environment. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
fixtures:
chairs
desks
lamps and light fittings
mini-bar or refrigerator
shower, bath or spa
soft furnishings
telephone
television
toilet
vanity unit and hand basin
wall mirrors
small equipment:
bed linen and pillows
crockery
cutlery
electric kettles or jugs
fire extinguishers
glassware
radio or alarm clock
tea and coffee making facilities
towels and bathrobes
waste paper bin and liners
cleaning equipment:
electrically operated equipment:
polishers
scrubbers
vacuum cleaners
garbage receptacles
manual equipment:
brushes
buckets
dusters
mops
pans
tea towels
toilet brushes
range of cloths:
dry
dusting
lint-free
polishing
wet
cleaning agents and chemicals for hard and soft surfaces:
acid-based products
agents for specialised surfaces:
glass
wood
cream cleansers
deodorisers
disinfectants
laundry detergent
multi-surface cleaners
sanitisers
spot cleaning agents
pesticides
personal protective clothing:
aprons
breathing apparatus
gloves
goggles and masks
headwear
jackets
overalls
waterproof clothing and footwear
wet and dry areas to be cleaned, that include a range of different hard and soft surfaces
organisational specifications:
equipment manufacturer instructions
product manufacturer instructions
procedures for cleaning premises and equipment
standards for presentation of premises.
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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | read and interpret organisational documents and diagrams in: safety and waste disposal procedures safety data sheets (SDS) and product instructions for cleaning agents and chemicals. |
Writing skills to: | complete orders to replace out of stock cleaning materials. |
Numeracy skills to: | follow simple dilution requirements for chemicals and cleaning products, and calculate ratios in order to make them up. |
Learning skills to: | locate key information in cleaning schedules and procedures manuals. |
Planning and organising skills to: | efficiently sequence the stages of cleaning premises. |
Self-management skills to: | manage own speed, timing and productivity recognise a chemical accident and follow safety procedures to contain it. |
Range Statement
Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. | |
Work health and safety procedures must include: | information on hazardous substances and storage requirements use of safe manual-handling techniques SDS. |
Organisational procedures must include: | hygienic personal contact with food and food contact surfaces hygienic cleaning practices: cleaning food contact surfaces with clean tea towels and cleaning cloths preventing cross-contamination of bacteria from bathroom or bedroom areas to mini-bar or kitchen areas use of personal protective equipment. |
Routine maintenance must include: | dismantling and reassembling drying out emptying sanitising washing and rinsing wiping down and cleaning. |
Sectors
Hospitality
Competency Field
Accommodation Services