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Evidence Guide: SITHFAB001 - Clean and tidy bar 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

 

SITHFAB001 - Clean and tidy bar areas

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

Clean bar and equipment.

  1. Select and prepare cleaning agents and chemicals according to work schedule and product instructions.
  2. Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants.
  3. Operate cleaning equipment according to manufacturer instructions.
  4. Check condition of utensils and glassware during the cleaning process for dirty or damaged items.
  5. Dispose of broken or chipped service-ware, within scope of responsibility, and report losses according to organisational procedures.
Select and prepare cleaning agents and chemicals according to work schedule and product instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate cleaning equipment according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check condition of utensils and glassware during the cleaning process for dirty or damaged items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of broken or chipped service-ware, within scope of responsibility, and report losses according to organisational procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and maintain public areas.

  1. Identify public areas that require cleaning or maintenance and take appropriate action.
  2. Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.
  3. Clean and prepare tables and public areas hygienically according to organisational requirements.
  4. Interact with customers to enhance customer service.
Identify public areas that require cleaning or maintenance and take appropriate action.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and prepare tables and public areas hygienically according to organisational requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Interact with customers to enhance customer service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work safely and reduce negative environmental impacts.

  1. Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
  2. Use energy, water and other resources efficiently to reduce negative environmental impacts.
  3. Sort general waste from recyclables and dispose of in designated recycling bins.
  4. Safely dispose of all bar waste, especially hazardous substances.
Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use energy, water and other resources efficiently to reduce negative environmental impacts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort general waste from recyclables and dispose of in designated recycling bins.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely dispose of all bar waste, especially hazardous substances.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Clean bar and equipment.

1.1.Select and prepare cleaning agents and chemicals according to work schedule and product instructions.

1.2.Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants.

1.3.Operate cleaning equipment according to manufacturer instructions.

1.4.Check condition of utensils and glassware during the cleaning process for dirty or damaged items.

1.5.Dispose of broken or chipped service-ware, within scope of responsibility, and report losses according to organisational procedures.

2. Clean and maintain public areas.

2.1.Identify public areas that require cleaning or maintenance and take appropriate action.

2.2.Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.

2.3.Clean and prepare tables and public areas hygienically according to organisational requirements.

2.4.Interact with customers to enhance customer service.

3. Work safely and reduce negative environmental impacts.

3.1.Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

3.2.Use energy, water and other resources efficiently to reduce negative environmental impacts.

3.3.Sort general waste from recyclables and dispose of in designated recycling bins.

3.4.Safely dispose of all bar waste, especially hazardous substances.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Clean bar and equipment.

1.1.Select and prepare cleaning agents and chemicals according to work schedule and product instructions.

1.2.Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants.

1.3.Operate cleaning equipment according to manufacturer instructions.

1.4.Check condition of utensils and glassware during the cleaning process for dirty or damaged items.

1.5.Dispose of broken or chipped service-ware, within scope of responsibility, and report losses according to organisational procedures.

2. Clean and maintain public areas.

2.1.Identify public areas that require cleaning or maintenance and take appropriate action.

2.2.Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.

2.3.Clean and prepare tables and public areas hygienically according to organisational requirements.

2.4.Interact with customers to enhance customer service.

3. Work safely and reduce negative environmental impacts.

3.1.Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.

3.2.Use energy, water and other resources efficiently to reduce negative environmental impacts.

3.3.Sort general waste from recyclables and dispose of in designated recycling bins.

3.4.Safely dispose of all bar waste, especially hazardous substances.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

clean the following areas and equipment according to applicable cleaning schedules and within required timeframe on three different occasions:

public bar areas

commercial bar equipment

demonstrate the following safe work practices while cleaning the above areas and equipment:

correct manual-handling techniques when bending, lifting and carrying heavy equipment

efficient use of cleaning agents and chemicals to reduce negative environmental impacts

correct and environmentally sound disposal methods for bar waste, recyclables and hazardous substances

display of appropriate signage during work to ensure safety of staff members and customers.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

different types of cleaning agents and chemicals for bar areas and equipment:

automatic dishwasher liquid, powder and/or tablets

bleach

cleaning agents for specialised surfaces

deodorisers

dishwashing liquid

disinfectants

floor cleaners

glass cleaner

pesticides

stainless steel cleaner and polish

window cleaner

common commercial bar equipment:

beer, wine and post-mix service points

blenders

cash register and related equipment

coffee machines

dishwashers

food containers for garnishes and chips

glass washers

glassware

ice machines

refrigeration equipment

service counters

utensils

safe practices for using and storing hazardous substances:

chemicals

cleaning agents

appropriate disposal methods for recyclables:

glass bottles and jars

plastics

paper and cardboard

content of safety data sheets (SDS) for cleaning agents and chemicals and of workplace documents or diagrams that interpret the content of those SDS

cleaning sanitising and disinfecting methods for:

bar floors, shelves and walls

bar equipment, service-ware and utensils

correct use of the following personal protective equipment when cleaning the areas and equipment specified in the performance evidence:

face masks

gloves

goggles

rubber aprons

safe manual handling techniques for cleaning bar and public areas:

bending

lifting

carrying heavy equipment

potential dangers associated with inert gases used in beverage dispensing systems, and their impact on staff members and customers

appropriate signage to be used for areas of restricted access

environmentally sound methods for using cleaning agents, chemicals, water and energy when cleaning bar surfaces, public areas and equipment:

their impact on the environment, and minimal impact practices to reduce their use

disposal methods for the following bar waste:

general bar waste

hazardous substances

recyclable glass, plastic bottles and containers

safe operational practices using essential functions and features of equipment used to clean bars, public areas and equipment.