Unit of competency
Modification History
Release 1.
Replaces superseded equivalent CPPCLO3038A Clean food-handling areas.
This version first released with CPP Property Services Training Package Version 4.
Application
This unit of competency specifies the outcomes required to clean areas where food is dispatched, handled, inspected, packaged, prepared, processed, received, stored and transported. The unit covers assessing the extent of the cleaning task and selecting required cleaning equipment, chemicals and methods.
The unit supports cleaners who work alone or in teams. It applies in a range of commercial and residential work sites, including food courts and commercial or industrial food-processing kitchens or plants.
No licensing, legislative, regulatory, or certification requirements apply to this unit of competency at the time of endorsement.
Pre-requisite Unit
Nil
Unit Sector
Cleaning operations
Elements and Performance Criteria
Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the range of conditions. |
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1. |
Plan and prepare to clean food-handling areas. |
1.1. |
Work site hazards , including cross-contamination, are assessed and risks controlled according to company, legislative, and health and safety requirements . |
1.2. |
Requirements of food-safety program applicable to the area are accessed, interpreted and applied to planning. |
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1.3. |
Surfaces and soil types are identified by observation, and cleaning techniques and cleaning chemicals required for task are selected and prepared. |
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1.4. |
Equipment is selected, checked for serviceability and compliance with cleaning and sanitation requirements of food-safety program, and faults are rectified or reported before starting work. |
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1.5. |
Personal protective equipment (PPE) is sourced according to manufacturer specifications, and health and safety and company requirements. |
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1.6. |
Consumables are obtained to meet anticipated usage patterns according to company requirements. |
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1.7. |
Signs and barricades are selected and installed according to health and safety, and company requirements. |
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2. |
Replenish consumables and remove waste. |
2.1. |
Consumables are replenished according to client and company requirements. |
2.2. |
Rubbish bins are emptied, cleaned and sanitised according to specified requirements, and new replacement bin liners are inserted. |
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2.3. |
Collected soil and waste are disposed of according to client and company specifications, and legislative, environmental, and health and safety requirements. |
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3. |
Clean food-handling surfaces. |
3.1. |
Loose dirt and debris are removed from food-handling surfaces prior to applying cleaning treatment. |
3.2. |
Physical movement around food-handling areas is conducted according to food-safety program. |
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3.3. |
Chemicals are applied to surfaces and allowed to dwell according to manufacturer specifications and company requirements. |
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3.4. |
Surfaces are thoroughly rinsed and allowed to dry according to company requirements. |
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3.5. |
Practices inconsistent with food-safety program are reported according to company requirements. |
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4. |
Sanitise food-handling surfaces. |
4.1. |
Chemical sanitisers or heat are applied to food-handling surfaces according to job requirements. |
4.2. |
Surfaces are thoroughly rinsed and allowed to dry according to company requirements. |
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5. |
Clean, safety check and store equipment. |
5.1. |
Signs and barricades are removed according to health and safety, and company requirements. |
5.2. |
Equipment and PPE are cleaned, safety checked and stored according to manufacturer specifications and environmental, health and safety, and company requirements. |
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5.3. |
Unused chemicals are stored or disposed of according to manufacturer specifications, and health and safety and company requirements. |
Foundation Skills
This section describes the language, literacy, numeracy and employment skills essential to performance in this unit but not explicit in the performance criteria. |
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Skill |
Performance feature |
Learning skills to: |
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Numeracy skills to: |
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Oral communication skills to: |
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Reading skills to: |
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Writing skills to: |
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Range of Conditions
This section specifies 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. Bold italicised wording, if used in the performance criteria, is detailed below. |
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Hazards that must be assessed include: |
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Health and safety requirements must include: |
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Surfaces must include at least five of the following: |
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Soil types must include at least three of the following: |
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Cleaning chemicals must include at least one of the following: |
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Equipment must include at least five of the following: |
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Personal protective equipment must include at least two of the following: |
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Consumables must include at least two of the following: |
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Unit Mapping Information
CPPCLO3038A Clean food-handling areas
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=6f3f9672-30e8-4835-b348-205dfcf13d9b