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Evidence Guide: SFIPRO102 - Clean work area

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

 

SFIPRO102 - Clean work area

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

Remove waste

  1. Deposit waste products into correct bins, hoppers and chutes, according to food hygiene and environmental requirements
  2. Identify correct shovels, brooms and bins and use when gathering waste material to avoid cross-contamination of product area
  3. Keep work area free from waste to ensure a safe working environment
  4. Maintain segregation of edible and inedible product at all times
  5. Shift waste in bins and tubs according to induction, manual lifting procedures and health and safety requirements
Deposit waste products into correct bins, hoppers and chutes, according to food hygiene and environmental requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify correct shovels, brooms and bins and use when gathering waste material to avoid cross-contamination of product area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep work area free from waste to ensure a safe working environment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain segregation of edible and inedible product at all times

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shift waste in bins and tubs according to induction, manual lifting procedures and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean areas during production

  1. Clean work area to avoid contamination of edible product
  2. Use cleaning chemicals and hazardous substances according to health and safety and workplace requirements
  3. Use low pressure hoses and floor scrubbers safely
  4. Control people movement in wet areas using appropriate control measures
Clean work area to avoid contamination of edible product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cleaning chemicals and hazardous substances according to health and safety and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use low pressure hoses and floor scrubbers safely

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control people movement in wet areas using appropriate control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wash and store cleaning and processing equipment

  1. Roll hoses and store safely according to health and safety and workplace requirements
  2. Clean, sanitise and store brooms, shovels, mops and scrubbing brushes
  3. Store chemicals according to health and safety and workplace requirements
  4. Clean and sanitise all processing equipment according to food safety and health and safety requirements
Roll hoses and store safely according to health and safety and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean, sanitise and store brooms, shovels, mops and scrubbing brushes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store chemicals according to health and safety and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and sanitise all processing equipment according to food safety and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean up after production

  1. Transfer waste material to designated storage area
  2. Clean work areas and worksite according to food safety and health and safety requirements
  3. Control vermin and pests according to food safety and health and safety requirements
  4. Complete housekeeping tasks and report problems to supervisor
  5. Monitor worksite regularly to ensure it complies with food safety and health and safety requirements and workplace practices
  6. Deposit waste products into correct bins, hoppers and chutes, according to food hygiene and environmental requirements
  7. Identify correct shovels, brooms and bins and use when gathering waste material to avoid cross-contamination of product area
  8. Keep work area free from waste to ensure a safe working environment
  9. Maintain segregation of edible and inedible product at all times
  10. Shift waste in bins and tubs according to induction, manual lifting procedures and health and safety requirements
Transfer waste material to designated storage area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work areas and worksite according to food safety and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control vermin and pests according to food safety and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete housekeeping tasks and report problems to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor worksite regularly to ensure it complies with food safety and health and safety requirements and workplace practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Deposit waste products into correct bins, hoppers and chutes, according to food hygiene and environmental requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify correct shovels, brooms and bins and use when gathering waste material to avoid cross-contamination of product area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep work area free from waste to ensure a safe working environment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain segregation of edible and inedible product at all times

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shift waste in bins and tubs according to induction, manual lifting procedures and health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge