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Evidence Guide: SITHKOP001 - Clean kitchen 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

 

SITHKOP001 - Clean kitchen premises and equipment

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

Clean and sanitise kitchen equipment.

  1. Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions.
  2. Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.
  3. Store cleaned equipment in designated place.
Select and prepare cleaning agents and chemicals according to cleaning schedule and product instructions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Store cleaned equipment in designated place.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean service-ware and utensils.

  1. Sort service-ware and utensils and load dishwasher with appropriate items.
  2. Hand wash any items not appropriate for dishwasher.
  3. Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.
  4. Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.
Sort service-ware and utensils and load dishwasher with appropriate items.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Hand wash any items not appropriate for dishwasher.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean and sanitise kitchen premises.

  1. Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.
  2. Clean areas of any animal and pest waste and report incidents of infestation.
  3. Follow safety procedures in the event of a chemical accident.
  4. Sort and remove linen according to organisational procedures.
  5. Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.
Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Clean areas of any animal and pest waste and report incidents of infestation.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Follow safety procedures in the event of a chemical accident.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Sort and remove linen according to organisational procedures.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.

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. Reduce negative environmental impacts through efficient use of energy, water and other resources.
  4. Sort general kitchen waste from recyclables and dispose of them in designated recycling bins.
  5. Safely dispose of kitchen 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:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

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 and sanitise kitchen equipment.

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

1.2.Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.

1.3.Store cleaned equipment in designated place.

2. Clean service-ware and utensils.

2.1.Sort service-ware and utensils and load dishwasher with appropriate items.

2.2.Hand wash any items not appropriate for dishwasher.

2.3.Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.

2.4.Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

3. Clean and sanitise kitchen premises.

3.1.Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.

3.2.Clean areas of any animal and pest waste and report incidents of infestation.

3.3.Follow safety procedures in the event of a chemical accident.

3.4.Sort and remove linen according to organisational procedures.

3.5.Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.

4. Work safely and reduce negative environmental impacts.

4.1.Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.

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

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

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

4.5.Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.

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 and sanitise kitchen equipment.

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

1.2.Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.

1.3.Store cleaned equipment in designated place.

2. Clean service-ware and utensils.

2.1.Sort service-ware and utensils and load dishwasher with appropriate items.

2.2.Hand wash any items not appropriate for dishwasher.

2.3.Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.

2.4.Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

3. Clean and sanitise kitchen premises.

3.1.Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.

3.2.Clean areas of any animal and pest waste and report incidents of infestation.

3.3.Follow safety procedures in the event of a chemical accident.

3.4.Sort and remove linen according to organisational procedures.

3.5.Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.

4. Work safely and reduce negative environmental impacts.

4.1.Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.

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

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

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

4.5.Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.

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

efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at least six different occasions

clean each of the following large and small equipment items on at least six occasions according to cleaning schedules:

cooking equipment:

large and small pots

fry pans

deep-fryers

baking trays

dishwashers

garbage bins

glasswashers

measures:

scales

temperature probes

mechanical food preparation equipment:

commercial mixers: food processors, blenders and attachments

mincers

slicing machines

ovens

clean and replenish the following commercial service-ware and utensils on at least six occasions:

cutting boards

containers

cooking utensils

crockery and dishes

cutlery

glassware

graters and peelers

knives

sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions:

cleaning cloths

clothing

napkins

serving cloths

tablecloths

tea towels

perform the above cleaning work demonstrating use of:

different types of cleaning agents and chemicals for kitchens and equipment

cleaning, sanitising and disinfecting methods for kitchens and equipment

correct and environmentally sound disposal methods for waste and hazardous substances

efficient use of energy, water and other resources

complete above cleaning tasks:

within commercial time constraints

selecting and using correct personal protective equipment.

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

hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes

different types of cleaning and sanitising products and chemicals for kitchens and equipment:

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

uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment

safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances

safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment

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

cleaning, sanitising and disinfecting methods that avoid risk to food for the following food preparation and storage areas:

kitchen floors, shelves and walls

kitchen equipment, service-ware and utensils

purpose of the following personal protective equipment used when cleaning:

face masks

gloves

goggles

rubber aprons

safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment

environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce them, especially those that relate to water and energy use

correct and environmentally sound disposal methods for kitchen waste:

broken service-ware

food waste

hazardous substances:

animal fat

chemicals

cleaning agents

cooking oils

ghee

grease

pest waste

recyclables:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fruit and vegetable matter

used or out of date ingredients and food items

organisation-specific information:

contents of cleaning schedules

contents of safety procedures for chemical accidents

procedures for disposing of contaminated food

reporting mechanisms for infestations

standards of presentation for the premises.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food preparation and storageareas must include:

benches and working surfaces

cool rooms

cupboards

pantry

freezers

fridges

microwaves

ovens

storerooms

stoves.