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Evidence Guide: SITHFAB101 - 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

 

SITHFAB101 - 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 product instructions.
  2. Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants.
  3. Operate 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 serviceware, within scope of responsibility, and report losses to supervisors.
Select and prepare cleaning agents and chemicals according to 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 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 serviceware, within scope of responsibility, and report losses to supervisors.

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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 them in designated recycling bins.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely dispose of all bar waste, especially hazardous substances, to minimise negative environmental impacts.

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:

efficiently clean bars, public areas and equipment on multiple occasions according to cleaning schedules

work safely and use resources efficiently to reduce negative environmental impacts

work with speed and efficiency to complete cleaning tasks

integrate knowledge of:

different types of cleaning agents and chemicals for bars, public areas and equipment

cleaning sanitising and disinfecting methods for bars, public areas and equipment

correct and environmentally sound disposal methods for waste and hazardous substances.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial bar with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this may be a:

real industry workplace

simulated industry environment such as a training bar servicing customers

industryrealistic ratios of bar staff to customers

equipment used to clean bars, public areas and equipment

a variety of commercial cleaning and sanitising agents and chemicals for cleaning bars, public areas and equipment

commercial cleaning schedules

safety procedures

MSDS for cleaning agents and chemicals and or plain English workplace documents or diagrams that interpret the content of MSDS.

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 the individual cleaning a fully equipped bar

inspection of public areas cleaned by the individual

written or oral questioning to assess knowledge of:

different types of cleaning agents and chemicals

cleaning sanitising and disinfecting methods

disposal methods for waste and hazardous substances

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:

BSBWOR203B Work effectively with others

SITHFAB202 Operate a bar

SITXCCS202 Interact with customers

SITXWHS101 Participate in safe work practices.

Required Skills and Knowledge

Required skills

communication skills to discuss and confirm cleaning requirements with other team members

literacy skills to:

read and comprehend workplace documents or diagrams that interpret the content of:

cleaning schedules

safety procedures

Material Safety Data Sheets (MSDS) and product instructions for cleaning agents and chemicals

manufacturer’s instructions for equipment

write simple notes to report broken serviceware

numeracy skills to calculate the dilution requirements for chemicals and cleaning products

problem-solving skills to identify and dispose of unsafe chipped or broken glassware

teamwork skills to support bar staff by cleaning equipment, serviceware and utensils continuously for their availability

technology skills to use automatic dish and glass washers.

Required knowledge

different types of cleaning agents and chemicals for bar areas and equipment; their safe use and storage

safe practices for using and storing hazardous substances

content of MSDS for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of MSDS

cleaning sanitising and disinfecting methods for:

bar floors, shelves and walls

bar equipment, serviceware and utensils

correct use of personal protective equipment

safe manual handling techniques for cleaning bar and public areas, especially bending, lifting and carrying heavy equipment

general awareness of potential dangers associated with inert gases used in beverage dispensing systems, their impact on different workers and signage used for areas of restricted access

environmental impacts of cleaning bars, public areas and equipment and minimal impact practices to reduce these especially those that relate to water and energy use

correct and environmentally sound disposal methods for bar waste including hazardous substances and recyclable glass and plastic bottles and containers

equipment used to clean bars, public areas and equipment:

essential features and functions

safe operational practices

for the specific organisation:

contents of cleaning schedules

standards of presentation for the premises

procedures for reporting intoxicated persons.

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.

Cleaning agents and chemicalsinclude:

automatic dishwasher:

liquid

powder

tablets

bleach

cleaning agents for specialised surfaces

deodorisers

dishwashing liquid

disinfectants

floor cleaners

glass cleaner

pesticides

stainless steel cleaner and polish

window cleaner.

Bar surfaces and equipment include:

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.

Public areas may be indoor or outdoor and include:

bar

function

gaming

restaurant.

Cleaning equipment may include:

brooms, brushes and dustpans

buckets

cleaning cloths

dishwashers

mops.

Personal protective equipment may include:

face masks

gloves

goggles

rubber aprons.

Recyclables may include:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fruit and vegetable matter.

Hazardous substances may include:

chemicals

cleaning agents.