SITHACS006B
Clean premises and equipment

This unit describes the performance outcomes, skills and knowledge required to carry out general cleaning duties as part of a job role in a tourism or hospitality enterprise or any other service industry context. It requires the ability to set up cleaning equipment and to safely clean premises and equipment using resources efficiently to reduce negative environmental impacts. It does not include contract cleaning which is covered by the Asset Maintenance Training Package.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application

This unit requires the application of techniques to clean both wet and dry areas as well as knowledge of cleaning equipment and materials, including key safety and environmental issues. A person undertaking this role works under guidance and supervision.

In a tourism and hospitality context this unit would usually be undertaken in conjunction with specialist operational units such as SITHACS005B Prepare rooms for guests and SITHCCC004B Clean and maintain kitchen premises.


Prerequisites

Nil


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1

Select and set up equipment and materials.

1.1

Select equipment according to type of cleaning to be undertaken.

1.2

Check that all equipment is clean and in safe working condition prior to use.

1.3

Select and prepare suitable wet and dry cleaning agents and chemicals according to relevant manufacturer and OHS and environmental requirements.

1.4

Select and use protective clothing where necessary.

2

Clean wet and dry areas and associated equipment.

2.1

Take account of potential customer inconvenience in scheduling and performing cleaning tasks.

2.2

Prepare wet and dry areas to be cleaned and identify any hazards.

2.3

Barricade the work area, or place warning signs as appropriate to reduce risk to colleagues and customers.

2.4

Select and apply correct cleaning agents or chemicals for specific areas, according to manufacturer recommendations, safety procedures and enterprise policies and procedures.

2.5

Select and apply correct agents and chemicals for particular equipment or surfaces.

2.6

Use equipment correctly and safely.

3

Maintain and store cleaning equipment and chemicals.

3.1

Clean equipment after use according to enterprise requirements and manufacturer instructions.

3.2

Carry out or arrange routine maintenance according to enterprise procedures.

3.3

Identify equipment faults and report them according to enterprise procedures.

3.4

Store equipment in the designated area and in a condition ready for re-use.

3.5

Store chemicals according to health and safety requirements.

4

Reduce negative environmental impacts.

4.1

Use energy, water and other resources efficiently when cleaning premises to reduce negative environmental impacts.

4.2

Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.

Required Skills

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

correct use of personal protective equipment

cleaning techniques for premises and equipment

organisational skills to prepare equipment and materials for a given cleaning context

literacy skills to interpret product labels and safety instructions

numeracy skills to calculate the dilution requirements of chemical and cleaning products.

The following knowledge must be assessed as part of this unit:

cleaning procedures for various surfaces and equipment, including wet and dry

correct cleaning chemicals, equipment and procedures for cleaning various surfaces and materials

enterprise procedures and standards in relation to presentation of premises

safe work practices relating to use of cleaning equipment, bending and manual handling

applications of different types of cleaning products

the essential features of and safe practices for using common hazardous substances used by the tourism and hospitality industry and in particular substances used by the organisation e.g. cleaning products and chemicals

the environmental impacts of cleaning premises and equipment and minimal impact practices to reduce these especially those that relate to resource, water and energy use

correct and environmentally sound disposal methods for waste and in particular for hazardous substances.

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

ability to select and use relevant equipment and cleaning agents safely, efficiently and according to acceptable enterprise cleaning routines and timeframes

ability to organise resource effective cleaning of both wet and dry areas

ability to undertake duties according to organisational health, safety and security practices

knowledge of correct and environmentally sound disposal methods for waste and in particular for hazardous substances

ability to complete cleaning tasks within the timeframe required by a within commercially realistic timeframes.

Context of and specific resources for assessment

Assessment must ensure access to:

areas to be cleaned, including a range of different surfaces such as carpet, marble, ceramic, wood, clay, rubber, vinyl, leather, woodwork, painted surfaces, crystal, mirrors and glass, terrazzo, slate and granite

cleaning equipment and cleaning agents that reflect current industry practice, including:

cleaner's trolley

chemical dispenser

sink and sluice sink

storage areas

appropriate chemicals, detergents, deodorisers, polishes and sanitisers

cleaning products, including glass and multi-surface, cream and acid

range of cloths, including dry, wet, lint-free and dusting

toilet brush and toilet cleaning cloth

protective gloves

bucket, mop and floor rags

range of brooms, brushes, rags and dusters for different surfaces

window squeegee mop and extension poles

'wet floor' or 'cleaning in progress' signs

syringe bin and tongs

access to sanitary disposal systems

polishing machine

automatic scrubber.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of cleaning and maintenance activities

oral or written questioning to assess knowledge of cleaning and maintenance procedures, materials equipment and hazardous substances and efficient resource use

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Equipment must include:

electrically operated equipment such as scrubbers, polishers and vacuum cleaners

brushes and brooms

mops and buckets

dusters and pans

garbage receptacles.

Cleaning agents and chemicals may include:

general and spot cleaning agents

cleaning agents for specialised surfaces, including window and glass cleaners

disinfectants

pesticides

deodorisers

furniture and floor polishes.

OHS and environmental requirements may include:

enterprise policies and procedures related to cleaning operations and disposal of used chemicals

general workplace safety procedures

correct use of manual handling techniques

use of hazardous substances and storage requirements

enterprise security procedures.

Protective clothing may include:

overalls

jackets

aprons

goggles and masks

gloves

waterproof clothing and footwear

headwear

breathing apparatus.

Wet and dry areas may include:

bathrooms

bedrooms

kitchens

balconies

private lounge areas

internal and external public areas

function rooms

storage areas.

Hazards may include:

spillages

breakages, including broken glass

wet or slippery surfaces

broken or damaged furniture

fumes

blood

needles and syringes

used condoms

sharp objects, including knives and skewers

human waste

surgical dressings

fat and oil

heated utensils and surfaces

sharp food scraps, including bones and crustacean shells.

Manufacturer recommendations may include:

cleaning and maintenance guidelines

dosage and dilution of chemicals

safety requirements.

Routine maintenance is undertaken according to planned, preventative maintenance programs and may include:

wiping down and cleaning

washing and rinsing

sanitising

drying out

dismantling and reassembling

emptying.

Equipment faults may include:

breakdowns

damage to parts, surfaces, electrical cords and connections.


Sectors

Sector

Hospitality


Competency Field

Accommodation Services


Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.


Licensing Information

Not applicable.