Organise and maintain work areas

This unit describes the performance outcomes, skills and knowledge required to maintain and organise work areas in a retail environment. It involves applying personal hygiene practices and the organised use of equipment and chemicals to keep the workplace tidy, clean and safe.


This unit requires the team member to demonstrate and apply knowledge of workplace policies, legislative requirements and manufacturer instructions in order to utilise tools, chemicals and equipment for the safe and efficient cleaning, organisation and maintenance of work areas. Frontline service personnel are responsible for this function.



Elements and Performance Criteria




Organise work area.


Maintain work areas in a safe, uncluttered and organised manner according to store policy and procedures.


Carry out all routines safely, effectively and efficiently with minimum inconvenience to customers and staff according to store policy.


Apply store policy and procedures for tidying work areas and placing items in designated areas.


Clean work area.


Apply store policy and procedures for personal hygiene.


Apply store policy and procedures for cleaning of work area.


Remove and dispose of waste promptly according to store policy and legislative requirements.


Report spills, food, waste, or other potential hazards to relevant personnel and remove from floors according to store policy and legislative requirements.


Promptly display signage in regard to unsafe areas.


Maintain equipment and consumable materials and store correctly after use.


Use and clean tools and equipment (including guards) according to manufacturer instructions and legislative requirements.

Required Skills

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

using and maintaining cleaning equipment

using and storing chemicals, hazardous substances and flammable materials

using electrical and other equipment safely

literacy and numeracy skills in reading and understanding manufacturer instructions

reading and understanding warning labels and instructions for the use of chemicals and hazardous substances.

The following knowledge must be assessed as part of this unit:

store policy and procedures in regard to:


use and maintenance of store cleaning equipment

personal hygiene

waste disposal and environmental protection

reporting problems and faults

relevant OHS regulations

relevant labels to identify chemicals and hazardous substances, HAZCHEM labels

manufacturer instructions for use of cleaning materials or hazardous substances

manufacturer instructions for use of cleaning equipment

relevant legislation and statutory requirements

relevant industry codes of practice.

Evidence Required

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

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

Evidence of the following is essential:

consistently applies housekeeping duties to work area, point-of-sale terminals, walkways, fixtures and display areas

consistently applies safe working practices in the operation and maintenance of a range of cleaning and housekeeping equipment according to:

store policy and procedures

OHS legislation and codes of practice

industry codes of practice

manufacturer instructions and design specifications

applies store housekeeping program for work area and reports faults and problems to relevant person or department

reads, interprets and applies manufacturer instructions for cleaning products, tools and equipment

completes tasks in set timeframe.

Context of and specific resources for assessment

Assessment must ensure access to:

a real or simulated work environment

cleaning and store housekeeping equipment and materials

relevant documentation, such as:

store policy and procedures manuals on housekeeping, cleaning and OHS

manufacturer instructions and operation manuals on cleaning equipment and materials

manual handling regulations and industry codes of practice

plant and equipment regulations.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of performance in the workplace

a role play

third-party reports from a supervisor

customer feedback

answers to questions about specific skills and knowledge

review of portfolios of evidence and third-party workplace reports of on-the-job performance.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SIRXCOM001A Communicate in the workplace

SIRXIND001A Work effectively in a retail environment

SIRXOHS001A Apply safe working practices

SIRXICT001A Operate retail technology.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification.

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 in the performance criteria is detailed below.

Work areas may include:




storage areas

point-of-sale terminals

point-of-sale areas

preparation areas

walkways and aisles


fixtures and working surfaces.

Store policy and procedures may relate to:

housekeeping practices

personal hygiene

maintenance and storage of cleaning equipment

use and storage of cleaning chemicals

job descriptions and responsibilities


interaction with:


other team members

supervision and management.

Handling and cleaning routines may vary according to:

stock characteristics

industry codes of practice.

Customers may include:

new or repeat contacts

internal and external contacts

customers with routine or special requests

people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities.

Staff may be:


other staff members

full-time, part-time, contract or casual staff

from within or outside own work team

from a range of social, cultural and ethnic backgrounds.

Legislative requirements may include:

federal, state and local health and hygiene

waste removal

environmental protection

transport, storage and handling of goods

hazardous substances and dangerous goods

labelling of workplace substances


use of protective clothing and equipment.

Reporting may be conducted:

face to face

by email

by phone

by fax.

Relevant personnel may include:


area supervisor

team leader


Unsafe areas may include:


sharp edges

loose wiring

customer and public areas

staff-only areas.

Tools and equipment may relate to:

point of sale


display and promotion

food preparation





Competency Field

Cleaning and Maintenance

Employability Skills

The required outcomes described in this unit contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.

Licensing Information

Not applicable.