Unit of competency details

SIRXCLM001A - Organise and maintain work areas (Release 1)


Usage recommendation:
Is superseded by SIRXCLM101 - Organise and maintain work areasContent and element added addressing handling standards. 12/Jun/2012
Supersedes and is equivalent to WRRM2B - Perform routine housekeeping dutiesUpdated and equivalent to WRRM2B 08/Dec/2010

ReleaseRelease date
1 1 (this release) 09/Dec/2010

Training packages that include this unit

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnUsage RecommendationRelease
SIB20110 - Certificate II in Retail Make-Up and Skin CareCertificate II in Retail Make-Up and Skin CareSuperseded1-2 
SFI20611 - Certificate II in Seafood Industry (Sales and Distribution)Certificate II in Seafood Industry (Sales and Distribution)Superseded1-3 
SIR20107 - Certificate II in Community PharmacyCertificate II in Community PharmacySuperseded
SIB30110 - Certificate III in Beauty ServicesCertificate III in Beauty ServicesSuperseded1-2 
SIR10107 - Certificate I in Retail ServicesCertificate I in Retail ServicesSuperseded
SIB40110 - Certificate IV in Beauty TherapyCertificate IV in Beauty TherapySuperseded1-2 
SIR20307 - Certificate II in WholesaleCertificate II in WholesaleDeleted
AHC20410 - Certificate II in HorticultureCertificate II in HorticultureSuperseded1-3 
SIR30107 - Certificate III in Community PharmacyCertificate III in Community PharmacySuperseded
AHC21110 - Certificate II in IrrigationCertificate II in IrrigationSuperseded
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SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 120505 Work Practices Programmes 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 120505 Work Practices Programmes 23/Oct/2008 
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Modification History

Not applicable.

Unit Descriptor

Unit descriptor 

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.

Application of the Unit

Application of the unit 

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.

Licensing/Regulatory Information

Not applicable.


Prerequisite units 


Employability Skills Information

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.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised  text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide.

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 and Knowledge


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:
  • housekeeping
  • 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 Guide


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:

  • counters
  • benches
  • sinks
  • storage areas
  • point-of-sale terminals
  • point-of-sale areas
  • preparation areas
  • walkways and aisles
  • displays
  • 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
  • OHS
  • interaction with:
  • customers
  • 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:

  • management
  • 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
  • OHS
  • use of protective clothing and equipment.

Reporting  may be conducted:

  • face to face
  • by email
  • by phone
  • by fax.

Relevant personnel  may include:

  • manager
  • area supervisor
  • team leader
  • colleagues.

Unsafe areas  may include:

  • spills
  • sharp edges
  • loose wiring
  • customer and public areas
  • staff-only areas.

Tools and equipment  may relate to:

  • point of sale
  • cleaning
  • display and promotion
  • food preparation
  • storage.

Unit Sector(s)



Competency field

Competency field 

Cleaning and Maintenance