Assessment Requirements for SITHFAB001 Clean and tidy bar areas

Release: 1

Assessment Requirements for SITHFAB001 Clean and tidy bar areas

Modification History

Not applicable.

Performance Evidence

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

clean the following areas and equipment according to applicable cleaning schedules and within required timeframe on three different occasions:

public bar areas

commercial bar equipment

demonstrate the following safe work practices while cleaning the above areas and equipment:

correct manual-handling techniques when bending, lifting and carrying heavy equipment

efficient use of cleaning agents and chemicals to reduce negative environmental impacts

correct and environmentally sound disposal methods for bar waste, recyclables and hazardous substances

display of appropriate signage during work to ensure safety of staff members and customers.

Knowledge Evidence

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

different types of cleaning agents and chemicals for bar areas and equipment:

automatic dishwasher liquid, powder and/or tablets

bleach

cleaning agents for specialised surfaces

deodorisers

dishwashing liquid

disinfectants

floor cleaners

glass cleaner

pesticides

stainless steel cleaner and polish

window cleaner

common commercial bar equipment:

beer, wine and post-mix service points

blenders

cash register and related equipment

coffee machines

dishwashers

food containers for garnishes and chips

glass washers

glassware

ice machines

refrigeration equipment

service counters

utensils

safe practices for using and storing hazardous substances:

chemicals

cleaning agents

appropriate disposal methods for recyclables:

glass bottles and jars

plastics

paper and cardboard

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

cleaning sanitising and disinfecting methods for:

bar floors, shelves and walls

bar equipment, service-ware and utensils

correct use of the following personal protective equipment when cleaning the areas and equipment specified in the performance evidence:

face masks

gloves

goggles

rubber aprons

safe manual handling techniques for cleaning bar and public areas:

bending

lifting

carrying heavy equipment

potential dangers associated with inert gases used in beverage dispensing systems, and their impact on staff members and customers

appropriate signage to be used for areas of restricted access

environmentally sound methods for using cleaning agents, chemicals, water and energy when cleaning bar surfaces, public areas and equipment:

their impact on the environment, and minimal impact practices to reduce their use

disposal methods for the following bar waste:

general bar waste

hazardous substances

recyclable glass, plastic bottles and containers

safe operational practices using essential functions and features of equipment used to clean bars, public areas and equipment.

Assessment Conditions

Skills must be demonstrated in an operational commercial bar. This can be:

an industry workplace

a simulated industry environment, such as a training bar, café or restaurant serving customers.

Assessment must ensure access to:

fixtures and large equipment:

bar service area

cash register and related equipment

coffee machines

dishwashers

glass washer

ice machines

post-mix dispensing system

refrigeration equipment

tables and chairs

small equipment:

bar towels

bar tray

blenders

coasters

food containers for garnishes

glassware

signage used for areas of restricted access

utensils:

small knives

nip measures

tongs

spoons: bar spoons and teaspoons

cleaning materials and equipment to clean bars, public areas and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment

dishwashers

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

personal protective equipment

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

standards of presentation for the premises

cleaning schedules

equipment manufacturer instructions

SDS for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of SDS.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694