Application
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.
This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.
The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.
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. Clean and sanitise kitchen equipment. | 1.1.Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions. 1.2.Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers. 1.3.Store cleaned equipment in designated place. |
2. Clean service-ware and utensils. | 2.1.Sort service-ware and utensils and load dishwasher with appropriate items. 2.2.Hand wash any items not appropriate for dishwasher. 2.3.Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor. 2.4.Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period. |
3. Clean and sanitise kitchen premises. | 3.1.Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers. 3.2.Clean areas of any animal and pest waste and report incidents of infestation. 3.3.Follow safety procedures in the event of a chemical accident. 3.4.Sort and remove linen according to organisational procedures. 3.5.Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks. |
4. Work safely and reduce negative environmental impacts. | 4.1.Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions. 4.2.Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises. 4.3.Reduce negative environmental impacts through efficient use of energy, water and other resources. 4.4.Sort general kitchen waste from recyclables and dispose of them in designated recycling bins. 4.5.Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts. |
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:
efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at least six different occasions
clean each of the following large and small equipment items on at least six occasions according to cleaning schedules:
cooking equipment:
large and small pots
fry pans
deep-fryers
baking trays
dishwashers
garbage bins
glasswashers
measures:
scales
temperature probes
mechanical food preparation equipment:
commercial mixers: food processors, blenders and attachments
mincers
slicing machines
ovens
clean and replenish the following commercial service-ware and utensils on at least six occasions:
cutting boards
containers
cooking utensils
crockery and dishes
cutlery
glassware
graters and peelers
knives
sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions:
cleaning cloths
clothing
napkins
serving cloths
tablecloths
tea towels
perform the above cleaning work demonstrating use of:
different types of cleaning agents and chemicals for kitchens and equipment
cleaning, sanitising and disinfecting methods for kitchens and equipment
correct and environmentally sound disposal methods for waste and hazardous substances
efficient use of energy, water and other resources
complete above cleaning tasks:
within commercial time constraints
selecting and using correct personal protective equipment.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes
different types of cleaning and sanitising products and chemicals for kitchens and equipment:
automatic dishwasher:
liquid
powder
tablets
bleach
cleaning agents for specialised surfaces
deodorisers
dishwashing liquid
disinfectants
floor cleaners
glass cleaner
pesticides
stainless steel cleaner and polish
window cleaner
uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment
safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances
safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment
content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS
cleaning, sanitising and disinfecting methods that avoid risk to food for the following food preparation and storage areas:
kitchen floors, shelves and walls
kitchen equipment, service-ware and utensils
purpose of the following personal protective equipment used when cleaning:
face masks
gloves
goggles
rubber aprons
safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment
environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce them, especially those that relate to water and energy use
correct and environmentally sound disposal methods for kitchen waste:
broken service-ware
food waste
hazardous substances:
animal fat
chemicals
cleaning agents
cooking oils
ghee
grease
pest waste
recyclables:
glass bottles and jars
plastics
paper and cardboard
tin or aluminium containers
fruit and vegetable matter
used or out of date ingredients and food items
organisation-specific information:
contents of cleaning schedules
contents of safety procedures for chemical accidents
procedures for disposing of contaminated food
reporting mechanisms for infestations
standards of presentation for the premises.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
commercial kitchen with food preparation and storage areas with floor, walls and shelves
fixtures and large equipment:
bain marie or hot box
commercial:
blenders and food mills
mixers and attachments
commercial dishwasher
commercial grade work benches
commercial ovens with timer and trays:
convection
deck
microwave
commercial refrigeration facilities:
cool room
freezer
fridge
electronic equipment used for stock control
deep-fryer
double sink
gas, electric or induction stove tops
salamander or other form of griller
storage facilities:
shelving
trays
slicing machine
small equipment:
cutting, chopping and slicing implements
cutting boards
graters
knives and cleavers:
butcher and boning knives
butter spreading knives
bread knives
carving knives
large serrated cake knives
filleting knives
utility knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops and markers
meat:
bats
cleavers
hooks
thermometers
mincers
saws
scales (1 gram increments) and scales for weighing large quantities
scoops, skimmers and spiders
service-ware:
platters, dishes and bowls
cutlery and serving utensils
small utensils:
flour and drum sieves
peelers, corers and slicers
strainers and chinois
scrapers
spatulas
pastry brush
tongs and serving utensils
whisks:
fine stainless steel wire
coarse stainless steel wire
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
temperature probes
thermometers
personal protective equipment specified in the knowledge evidence
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dishwashers
dustpans and brooms
floor scrubbers or polishers
garbage bins and bags
mops and buckets
pressurised steam and water cleaners
sponges, brushes and scourers
swabs
tea towels
waste sink for mops
organisational specifications:
equipment manufacturer manuals
current commercial stock control procedures and documentation for ordering, monitoring and maintaining cleaning stock
commercial cleaning schedules
food preparation lists
ordering and docketing paperwork
safety procedures for chemical accidents
SDS for cleaning agents and chemicals and plain English workplace documents or diagrams that interpret the content of SDS.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
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 workplace 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. |
Oral communication skills to: | report infestation incidents, providing specific information regarding pest waste and discussing approach to treatment. |
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 kitchen equipment and premises. |
Self-management skills to: | manage own speed, timing and productivity recognise a chemical accident and follow safety procedures to avoid food contamination. |
Technology skills to: | use automatic dishwashers and reassemble kitchen equipment after cleaning. |
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. | |
Food preparation and storageareas must include: | benches and working surfaces cool rooms cupboards pantry freezers fridges microwaves ovens storerooms stoves. |
Sectors
Hospitality
Competency Field
Kitchen Operations