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Evidence Guide: CPPCLO3113 - Clean food-handling areas and equipment

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

 

CPPCLO3113 - Clean food-handling areas and equipment

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

Plan and prepare to clean food-handling areas.

  1. Identify cleaning requirements and worksite access and security procedures and, if needed, clarify issues with supervisor, team member or client.
Identify cleaning requirements and worksite access and security procedures and, if needed, clarify issues with supervisor, team member or client.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain personal hygiene and select, check for fit and serviceability and use personal protective equipment (PPE) according to WHS and job requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify site hazards and risks, position safety signage and barriers and cover items and areas requiring protection according to WHS and job requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and document pre-existing damage to areas and equipment according to organisational requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine appropriate cleaning and sanitising required based on type of equipment and surfaces, and soil types.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select the appropriate equipment and cleaning agents and confirm requirements for safe use according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine sequence of tasks for maximum hygiene and efficiency of area cleaning.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and sanitise food-handling surfaces and equipment.

  1. Move and protect items that impede cleaning activities according to WHS and job requirements.
Move and protect items that impede cleaning activities according to WHS and job requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-clean by removing superficial soil and debris from food-handling surfaces prior to applying selected cleaning method.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate cleaning methods and equipment to clean food-handling surfaces according to WHS, manufacturer recommendations and job requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sanitise food-handling equipment and surfaces according to manufacturer specifications and job requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete work activities.

  1. Empty, clean and sanitise rubbish bins and insert new bin liners according to WHS and job requirements.
Empty, clean and sanitise rubbish bins and insert new bin liners according to WHS and job requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Tidy work area, remove safety signage and barriers and dispose of soil and waste in accordance with WHS and environmental requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and/or dispose of PPE as required by organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Replenish consumables and supplies, if required, according to job and organisational requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check cleaning equipment for faults, wear or damage and report in accordance with organisational requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report condition of equipment or surfaces inconsistent with food-safety according to hygiene and organisational requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record site cleaning and store cleaning equipment and materials in accordance with organisational requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge