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Evidence Guide: SITHACS101 - Clean premises 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

 

SITHACS101 - Clean premises and equipment

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

Select and set up equipment and materials.

  1. Select equipment for cleaning task.
  2. Check that equipment is clean and in safe working condition prior to use.
  3. Select and prepare suitable wet and dry cleaning agents according to manufacturer instructions, work health and safety and environmental requirements.
  4. Select and use protective clothing where necessary.
Select equipment for cleaning task.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and prepare suitable wet and dry cleaning agents according to manufacturer instructions, work health and safety and environmental requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use protective clothing where necessary.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean wet and dry areas and associated equipment.

  1. Take account of potential customer inconvenience in scheduling and performing cleaning tasks.
  2. Prepare wet and dry areas to be cleaned and identify hazards.
  3. Barricade work areas or place warning signs as required reducing risks to others.
  4. Select and apply correct cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations, safety and organisational procedures.
  5. Avoid unhygienic personal contact with food or food contact surfaces.
  6. Avoid unhygienic cleaning practices that may cause food-borne illnesses.
  7. Use equipment correctly and safely.
  8. Reduce negative environmental impacts through efficient use of energy, water and other resources.
  9. Safely dispose of all waste and hazardous substances.
Take account of potential customer inconvenience in scheduling and performing cleaning tasks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Barricade work areas or place warning signs as required reducing risks to others.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and apply correct cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations, safety and organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Avoid unhygienic personal contact with food or food contact surfaces.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Avoid unhygienic cleaning practices that may cause food-borne illnesses.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment correctly and safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reduce negative environmental impacts through efficient use of energy, water and other resources.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely dispose of all waste and hazardous substances.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain and store cleaning equipment and chemicals.

  1. Clean equipment after use according to organisational requirements and manufacturer instructions.
  2. Carry out or arrange routine maintenance.
  3. Identify and report equipment faults.
  4. Store equipment in designated area in a condition ready for re use.
  5. Store chemicals according to health and safety requirements.
Clean equipment after use according to organisational requirements and manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out or arrange routine maintenance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report equipment faults.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store chemicals according to health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Overview of assessment

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

Evidence of the ability to:

select and safely use cleaning agents and equipment on wet and dry areas

complete cleaning tasks to required standards within commercially-realistic timeframes

use hygienic cleaning practices

integrate knowledge of cleaning products, cleaning techniques, waste disposal and ways of

conserving resources in the cleaning process.

Context of and specific resources for assessment

Assessment must ensure use of:

wet and dry areas to be cleaned, that include a range of different hard and soft surfaces

electrical and manual cleaning equipment

cleaning agents for multiple hard and soft surfaces

protective clothing and other safety equipment.

Method 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

inspection of areas cleaned by the individual

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 thirdparty workplace reports of onthejob performance

by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHACS202 Prepare rooms for guests.

Required Skills and Knowledge

Required skills

literacy skills to interpret product labels and product safety instructions

numeracy skills to calculate dilution requirements of cleaning products

planning and organising skills to complete the cleaning process in a logical and efficient way

problemsolving skills to identify and resolve routine cleaning problems.

Required knowledge

cleaning chemicals, equipment and procedures for wet and dry surfaces and materials:

wet:

toilets

basins

walls

dry:

carpet

laminate

soft furnishings

woodwork

role and use of Material Safety Data Sheets (MSDS)

safe manual handling techniques:

carrying

lifting

pulling

pushing

safe handling requirements for hazardous cleaning products, including disposal

hygiene procedures and requirements:

hygiene responsibilities of cleaning staff

hygiene hazards for cleaning, including potential food contamination and transmission of airborne illnesses

cleaning practices that minimise hygiene risks

ways of minimising negative environmental impacts in the cleaning process:

resource conservation – energy and water

waste disposal

typical procedures and standards for presentation of premises.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Equipment may include:

electrically operated equipment:

polishers

scrubbers

vacuum cleaners

garbage receptacles

manual equipment:

brushes

buckets

dusters

mops and cloths.

Cleaning agentsmay include:

agents for specialised surfaces:

glass

wood

deodorisers

disinfectants

spot cleaning agents

pesticides.

Work health and safety and environmental requirements may include:

hazardous substances and storage requirements

MSDS

safe manual handling techniques.

Protective clothing may include:

aprons

breathing apparatus

gloves

goggles and masks

headwear

jackets

overalls

waterproof clothing and footwear.

Wet and dry areas may include:

balconies

bathrooms

bedrooms

function rooms

kitchens

private lounge areas

public areas

storage areas.

Hazards may include:

breakages

heated utensils and surfaces

human material or waste

sharp items:

knives

needles and syringes

surgical dressings

wet or slippery surfaces.

Unhygienic personal contact may include:

transferring micro-organisms by:

blowing nose

coughing

drinking

eating

scratching skin and hair

sneezing

spitting

touching wounds

transmitting tobacco products by smoking.

Food contact surfaces may include:

chopping boards

containers

cooking utensils

crockery

cutlery

glassware

pots and pans

sinks

workbenches.

Unhygienic cleaning practices may include:

cleaning food contact surfaces with linen that may be contaminated with human waste:

blood

body secretions

faeces

using dirty:

cleaning cloths

tea towels

spreading bacteria from bathroom or bedroom areas to mini-bar or kitchen areas.

Routine maintenance may include:

dismantling and reassembling

drying out

emptying

sanitising

washing and rinsing

wiping down and cleaning.