Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
N Replaces but is not equivalent to SITHCCC004B Clean and maintain kitchen premises. Title simplified. Unit has tighter focus on cleaning kitchens to avoid food safety issues. Some Performance Criteria removed which duplicated content of related unit SITHACS101 Clean premises and equipment. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Moved to new competency field – Kitchen Operations to better reflect the content of this unit. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to clean food preparation, storage areas and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.
Application of the Unit
This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.
It applies to kitchen personnel who work with very little independence and under close supervision including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Clean and sanitise kitchen equipment. |
1.1 Select and prepare cleaning agents and chemicals according to product instructions. 1.2 Clean and sanitise kitchen equipment to ensure safety of food prepared and served to customers. 1.3 Store cleaned equipment in designated place. |
2. Clean serviceware and utensils. |
2.1 Sort serviceware 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 serviceware, within scope of responsibility, and report losses to supervisors. 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 Follow organisational cleaning schedules. 3.2 Clean and sanitise kitchen surfaces and food preparation and storage areas to ensure the safety of food prepared and served to customers. 3.3 Clean areas of animal and pest waste and report incidents of infestation. 3.4 Follow safety procedures in the event of a chemical accident. 3.5 Sort and remove linen according to organisational procedures. 3.6 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 waste from recyclables and dispose of them in designated recycling bins. 4.5 Safely dispose of all kitchen waste, especially hazardous substances , to minimise negative environmental impacts. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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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. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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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:
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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:
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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. |
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Cleaning agents and chemicals include: |
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Kitchen equipment includes: |
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Serviceware and utensils may include: |
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Kitchen surfaces include: |
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Food preparation and storage areas include: |
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Safety procedures may relate to: |
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Linen may include: |
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Kitchen waste may include: |
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Cleaning equipment may include: |
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Personal protective equipment may include: |
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Recyclables may include: |
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Hazardous substances may include: |
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Unit Sector(s)
Hospitality
Competency Field
Kitchen Operations