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Evidence Guide: CPPCLO3038 - Clean food-handling areas

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

CPPCLO3038 - Clean food-handling areas

What evidence can you provide to prove your understanding of each of the following citeria?

Plan and prepare to clean food-handling areas.

  1. Work site hazards, including cross-contamination, are assessed and risks controlled according to company, legislative, and health and safety requirements.
  2. Requirements of food-safety program applicable to the area are accessed, interpreted and applied to planning.
  3. Surfaces and soil types are identified by observation, and cleaning techniques and cleaningchemicals required for task are selected and prepared.
  4. Equipment isselected, checked for serviceability and compliance with cleaning and sanitation requirements of food-safety program, and faults are rectified or reported before starting work.
  5. Personal protective equipment (PPE) is sourced according to manufacturer specifications, and health and safety and company requirements.
  6. Consumables are obtained to meet anticipated usage patterns according to company requirements.
  7. Signs and barricades are selected and installed according to health and safety, and company requirements.
Work site hazards, including cross-contamination, are assessed and risks controlled according to company, legislative, and health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Requirements of food-safety program applicable to the area are accessed, interpreted and applied to planning.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Surfaces and soil types are identified by observation, and cleaning techniques and cleaningchemicals required for task are selected and prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment isselected, checked for serviceability and compliance with cleaning and sanitation requirements of food-safety program, and faults are rectified or reported before starting work.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Personal protective equipment (PPE) is sourced according to manufacturer specifications, and health and safety and company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Consumables are obtained to meet anticipated usage patterns according to company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Signs and barricades are selected and installed according to health and safety, and company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Replenish consumables and remove waste.

  1. Consumables are replenished according to client and company requirements.
  2. Rubbish bins are emptied, cleaned and sanitised according to specified requirements, and new replacement bin liners are inserted.
  3. Collected soil and waste are disposed of according to client and company specifications, and legislative, environmental, and health and safety requirements.
Consumables are replenished according to client and company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rubbish bins are emptied, cleaned and sanitised according to specified requirements, and new replacement bin liners are inserted.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collected soil and waste are disposed of according to client and company specifications, and legislative, environmental, and health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean food-handling surfaces.

  1. Loose dirt and debris are removed from food-handling surfaces prior to applying cleaning treatment.
  2. Physical movement around food-handling areas is conducted according to food-safety program.
  3. Chemicals are applied to surfaces and allowed to dwell according to manufacturer specifications and company requirements.
  4. Surfaces are thoroughly rinsed and allowed to dry according to company requirements.
  5. Practices inconsistent with food-safety program are reported according to company requirements.
Loose dirt and debris are removed from food-handling surfaces prior to applying cleaning treatment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Physical movement around food-handling areas is conducted according to food-safety program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chemicals are applied to surfaces and allowed to dwell according to manufacturer specifications and company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Surfaces are thoroughly rinsed and allowed to dry according to company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Practices inconsistent with food-safety program are reported according to company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sanitise food-handling surfaces.

  1. Chemical sanitisers or heat are applied to food-handling surfaces according to job requirements.
  2. Surfaces are thoroughly rinsed and allowed to dry according to company requirements.
Chemical sanitisers or heat are applied to food-handling surfaces according to job requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Surfaces are thoroughly rinsed and allowed to dry according to company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean, safety check and store equipment.

  1. Signs and barricades are removed according to health and safety, and company requirements.
  2. Equipment and PPE are cleaned, safety checked and stored according to manufacturer specifications and environmental, health and safety, and company requirements.
  3. Unused chemicals are stored or disposed of according to manufacturer specifications, and health and safety and company requirements.
Signs and barricades are removed according to health and safety, and company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment and PPE are cleaned, safety checked and stored according to manufacturer specifications and environmental, health and safety, and company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unused chemicals are stored or disposed of according to manufacturer specifications, and health and safety and company requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the range of conditions.

1.

Plan and prepare to clean food-handling areas.

1.1.

Work site hazards, including cross-contamination, are assessed and risks controlled according to company, legislative, and health and safety requirements.

1.2.

Requirements of food-safety program applicable to the area are accessed, interpreted and applied to planning.

1.3.

Surfaces and soil types are identified by observation, and cleaning techniques and cleaningchemicals required for task are selected and prepared.

1.4.

Equipment isselected, checked for serviceability and compliance with cleaning and sanitation requirements of food-safety program, and faults are rectified or reported before starting work.

1.5.

Personal protective equipment (PPE) is sourced according to manufacturer specifications, and health and safety and company requirements.

1.6.

Consumables are obtained to meet anticipated usage patterns according to company requirements.

1.7.

Signs and barricades are selected and installed according to health and safety, and company requirements.

2.

Replenish consumables and remove waste.

2.1.

Consumables are replenished according to client and company requirements.

2.2.

Rubbish bins are emptied, cleaned and sanitised according to specified requirements, and new replacement bin liners are inserted.

2.3.

Collected soil and waste are disposed of according to client and company specifications, and legislative, environmental, and health and safety requirements.

3.

Clean food-handling surfaces.

3.1.

Loose dirt and debris are removed from food-handling surfaces prior to applying cleaning treatment.

3.2.

Physical movement around food-handling areas is conducted according to food-safety program.

3.3.

Chemicals are applied to surfaces and allowed to dwell according to manufacturer specifications and company requirements.

3.4.

Surfaces are thoroughly rinsed and allowed to dry according to company requirements.

3.5.

Practices inconsistent with food-safety program are reported according to company requirements.

4.

Sanitise food-handling surfaces.

4.1.

Chemical sanitisers or heat are applied to food-handling surfaces according to job requirements.

4.2.

Surfaces are thoroughly rinsed and allowed to dry according to company requirements.

5.

Clean, safety check and store equipment.

5.1.

Signs and barricades are removed according to health and safety, and company requirements.

5.2.

Equipment and PPE are cleaned, safety checked and stored according to manufacturer specifications and environmental, health and safety, and company requirements.

5.3.

Unused chemicals are stored or disposed of according to manufacturer specifications, and health and safety and company requirements.

Required Skills and Knowledge

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the range of conditions.

1.

Plan and prepare to clean food-handling areas.

1.1.

Work site hazards, including cross-contamination, are assessed and risks controlled according to company, legislative, and health and safety requirements.

1.2.

Requirements of food-safety program applicable to the area are accessed, interpreted and applied to planning.

1.3.

Surfaces and soil types are identified by observation, and cleaning techniques and cleaningchemicals required for task are selected and prepared.

1.4.

Equipment isselected, checked for serviceability and compliance with cleaning and sanitation requirements of food-safety program, and faults are rectified or reported before starting work.

1.5.

Personal protective equipment (PPE) is sourced according to manufacturer specifications, and health and safety and company requirements.

1.6.

Consumables are obtained to meet anticipated usage patterns according to company requirements.

1.7.

Signs and barricades are selected and installed according to health and safety, and company requirements.

2.

Replenish consumables and remove waste.

2.1.

Consumables are replenished according to client and company requirements.

2.2.

Rubbish bins are emptied, cleaned and sanitised according to specified requirements, and new replacement bin liners are inserted.

2.3.

Collected soil and waste are disposed of according to client and company specifications, and legislative, environmental, and health and safety requirements.

3.

Clean food-handling surfaces.

3.1.

Loose dirt and debris are removed from food-handling surfaces prior to applying cleaning treatment.

3.2.

Physical movement around food-handling areas is conducted according to food-safety program.

3.3.

Chemicals are applied to surfaces and allowed to dwell according to manufacturer specifications and company requirements.

3.4.

Surfaces are thoroughly rinsed and allowed to dry according to company requirements.

3.5.

Practices inconsistent with food-safety program are reported according to company requirements.

4.

Sanitise food-handling surfaces.

4.1.

Chemical sanitisers or heat are applied to food-handling surfaces according to job requirements.

4.2.

Surfaces are thoroughly rinsed and allowed to dry according to company requirements.

5.

Clean, safety check and store equipment.

5.1.

Signs and barricades are removed according to health and safety, and company requirements.

5.2.

Equipment and PPE are cleaned, safety checked and stored according to manufacturer specifications and environmental, health and safety, and company requirements.

5.3.

Unused chemicals are stored or disposed of according to manufacturer specifications, and health and safety and company requirements.

A person demonstrating competency in this unit must satisfy the requirements of the elements, performance criteria, foundation skills and range of conditions of this unit.

The person must also clean three of the following different food-handling areas:

commercial food-preparation area

commercial food-processing area

food court

food storage area

refrigeration area

public food-handling area

residential food-handling area.

In doing the above work, the person must:

identify and control site hazards, including contamination hazards, before commencing cleaning, and take steps to prevent identified hazards

identify type of surfaces and soil present in the work area

select cleaning equipment required for the task

fit and use personal protective equipment (PPE) as required by work tasks to meet food business requirements

maintain housekeeping standards in food-handling area and dispose of waste to meet food-handling requirements

maintain personal hygiene to ensure that food safety is not compromised

replenish two different types of consumables.

A person demonstrating competency in this unit must demonstrate knowledge of:

methods for cleaning food-handling areas, including the use of microfibre products

methods for cleaning surfaces in food-handling areas

cleaning and sanitation requirements of food-handling areas, including:

required chemicals, equipment and cleaning methods

personal hygiene practices, including:

clothing and footwear requirements associated with working and moving in and between food-handling and non food-handling areas

washing hands before entering food-handling areas

key requirements of legislation, regulations, codes of practice and industry advisory standards relating to cleaning food-handling areas, including Food Safety Standard 3.2.2, Clause 17:3

processes for safely handling and disposing of waste, including:

chemicals past their expiry date

obsolete equipment

disposal of packaging

sweeping detritus

used containers

used or contaminated PPE

used or unused chemicals

processes for recording and reporting health conditions and illness as required by workplace food-safety procedures

purpose and operation of food-safety program as it applies to cleaning food-handling areas, including specifications for:

how hazards can be controlled

how controls are monitored

corrective actions required if conditions are not met

information to be recorded and procedures to be signed off

key requirements of legislation and regulations relating to work in food-handling areas

responsibilities for any person visiting or working in food-handling areas

minimum procedures to ensure person does not:

contaminate food

have unnecessary contact with ready-to-eat food

spit, smoke or use tobacco or similar in food-handling areas

range of potential contamination hazards in food-handling areas, including:

chemical contamination of food caused by cleaning and sanitation chemicals

microbiological contamination of food resulting from cross-contamination when moving into and between food-handling areas

physical contamination of food caused by metal, glass, plastic and cloths used in the cleaning process

routes of entry and potential symptoms of exposure to chemicals

types and application of different signs and barricades to be installed prior to cleaning, including:

physical barricades and restraints erected to restrict access to site

signs complying with legislative requirements and Australian standards warning of danger or adverse conditions, including:

cleaning in progress

hazardous chemicals in use or present in work area.

Range Statement

This section specifies 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. Bold italicised wording, if used in the performance criteria, is detailed below.

Hazards that must be assessed include:

biological and environmental contaminants

chemical exposure via absorption, ingestion and inhalation

chemical reactivity

dust and fibre particulates

electrical

environmental allergens

explosions

fatigue

fire

manual handling

noise

poor ventilation

slips, trips and falls

sharps.

Health and safety requirements must include:

access to communication devices when working alone

compliance with Safe Work Australia regulations and guidelines

electrical equipment test and tag compliance

emergency response procedures

environmental controls

hazard signs and barricades

health and safety induction and refresher training

manual handling techniques

processes for safely dispensing chemicals

risk assessment procedures, including:

hazardous chemicals register

hierarchy of control

job safety analyses (JSA) for low-risk situations

safe work method statements (SWMS) for high-risk situations

incident reporting

SDS

selection and use of required PPE

storage and maintenance of equipment according to manufacturer specifications

use of first aid according to SDS information.

Surfaces must include at least five of the following:

ceramics and porcelain

chrome

concrete

floors and walls

fridge and freezer seals

glass

laminate

metal

paint

plastic

stainless steel

stone

terracotta

vinyl.

Soil types must include at least three of the following:

baked-on food and grease

dust

food and drink stains

food and drink residue

grease and oil

litter

mould

rust

tannin stains.

Cleaning chemicals must include at least one of the following:

acid cleaners

alkaline cleaners

low environmental impact chemicals

neutral cleaners

solvent cleaners.

Equipment must include at least five of the following:

brooms

brushes and dustpan

buckets

cleaning trolleys

cloths

disposable wipes

doodle bugs

hoses and nozzles

mops

sharps disposal units

scourers

scrapers

scrubbing and polishing machines

scrubbing brushes

tongs

squeegees.

Personal protective equipment must include at least two of the following:

disposable respirators

eye protection

gloves

hair nets

safety shoes

tongs.

Consumables must includeat least two of the following:

air fresheners

bin liners

disposable gloves

paper hand towels

liquid hand-soap.