Elements and Performance Criteria

This unit applies to all enterprises with kitchen premises and equipment, such as restaurants, hotels, clubs, cafeterias and other catering operations. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.
Equipment to be cleaned and/or sanitised may include:
crockery
glassware
cutlery
utensils
pots, pans, dishes
containers
chopping boards
garbage bins.
Surfaces to be cleaned may include:
walls
floors
shelves
benches and working surfaces
ovens, stoves, cooking equipment and appliances
fridges, freezers and cool rooms
store rooms and cupboards
extraction fans.
Linen may include:
napkins
tablecloths
serving cloths
tea towels
clothing
cleaning cloths.
Cleaning equipment may include:
dishwashers
floor scrubbers/polishers
pressurised steam/water cleaners.
This unit applies to all enterprises with kitchen premises and equipment, such as restaurants, hotels, clubs, cafeterias and other catering operations. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.
Equipment to be cleaned and/or sanitised may include:
crockery
glassware
cutlery
utensils
pots, pans, dishes
containers
chopping boards
garbage bins.
Surfaces to be cleaned may include:
walls
floors
shelves
benches and working surfaces
ovens, stoves, cooking equipment and appliances
fridges, freezers and cool rooms
store rooms and cupboards
extraction fans.
Linen may include:
napkins
tablecloths
serving cloths
tea towels
clothing
cleaning cloths.
Cleaning equipment may include:
dishwashers
floor scrubbers/polishers
pressurised steam/water cleaners.

Essential Knowledge and Skills to be Assessed
The following skills and knowledge must be assessed as part of this unit:
various types of chemicals and equipment and their uses for cleaning and sanitising in a kitchen context
sanitising and disinfecting procedures
occupational health and safety requirements for bending, lifting, carrying and using equipment
correct and safe usage and storage of cleaning materials and chemicals
hygiene and cross-contamination issues related to kitchens
waste management and disposal procedures and practices
logical and time-efficient work flow
environmentally responsible products and practices in relation to kitchen cleaning.
Linkages to Other Units
This unit must be assessed with or after the following unit. This unit describes skills and knowledge that are essential to this unit of competence:
THHGHS01B Follow workplace hygiene procedures
Critical Aspects of Assessment
Evidence of the following is critical:
ability to clean all food preparation and presentation areas hygienically and safely according to food safety and occupational health and safety regulations
ability to clean various types of surfaces and large and small equipment/utensils commonly found in a commercial kitchen.
Context of Assessment and Resource Implications
Assessment must ensure:
demonstration of skills within a fully-equipped commercial kitchen and storage areas
use of appropriate cleaning materials and equipment for kitchen areas.
Assessment Methods
Assessment methods must be chosen to ensure that cleaning skills can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.
The following examples are appropriate for this unit:
direct observation of the candidate cleaning a kitchen
inspection of areas cleaned by the candidate
written or oral questions to test knowledge of cleaning materials and equipment, safety and hygiene issues
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.
Key Competencies in this Unit
Key Competencies are an integral part of workplace competencies. The table below describes those applicable to this unit. Trainers and assessors should ensure that they are addressed in training and assessment.
Level 1 = Perform Level 2 = Administer and Manage Level 3 = Design and Evaluate
Key Competencies
Collecting, Organising and Analysing Information
For example:
Reading instructions and labels on equipment and cleaning chemicals
Applying appropriate cleaning products to surfaces and equipment (1)
Communicating Ideas and Information
For example:
Reporting problems and incidents to other staff (1)
Planning and Organising Activities
For example:
Organising sequence and timing of cleaning activities (1)
Working with Others and in Teams
For example:
Working co-operatively with other members of other staff (1)
Using Mathematical Ideas and Techniques
For example:
Calculating correct quantities of cleaning agents to use (1)
Solving Problems
For example:
Dealing with difficult or unusual stains and soiling (1)
Using Technology
For example:
Using cleaning equipment (1)
Essential Knowledge and Skills to be Assessed
The following skills and knowledge must be assessed as part of this unit:
various types of chemicals and equipment and their uses for cleaning and sanitising in a kitchen context
sanitising and disinfecting procedures
occupational health and safety requirements for bending, lifting, carrying and using equipment
correct and safe usage and storage of cleaning materials and chemicals
hygiene and cross-contamination issues related to kitchens
waste management and disposal procedures and practices
logical and time-efficient work flow
environmentally responsible products and practices in relation to kitchen cleaning.
Linkages to Other Units
This unit must be assessed with or after the following unit. This unit describes skills and knowledge that are essential to this unit of competence:
THHGHS01B Follow workplace hygiene procedures
Critical Aspects of Assessment
Evidence of the following is critical:
ability to clean all food preparation and presentation areas hygienically and safely according to food safety and occupational health and safety regulations
ability to clean various types of surfaces and large and small equipment/utensils commonly found in a commercial kitchen.
Context of Assessment and Resource Implications
Assessment must ensure:
demonstration of skills within a fully-equipped commercial kitchen and storage areas
use of appropriate cleaning materials and equipment for kitchen areas.
Assessment Methods
Assessment methods must be chosen to ensure that cleaning skills can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.
The following examples are appropriate for this unit:
direct observation of the candidate cleaning a kitchen
inspection of areas cleaned by the candidate
written or oral questions to test knowledge of cleaning materials and equipment, safety and hygiene issues
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.
Key Competencies in this Unit
Key Competencies are an integral part of workplace competencies. The table below describes those applicable to this unit. Trainers and assessors should ensure that they are addressed in training and assessment.
Level 1 = Perform Level 2 = Administer and Manage Level 3 = Design and Evaluate
Key Competencies
Collecting, Organising and Analysing Information
For example:
Reading instructions and labels on equipment and cleaning chemicals
Applying appropriate cleaning products to surfaces and equipment (1)
Communicating Ideas and Information
For example:
Reporting problems and incidents to other staff (1)
Planning and Organising Activities
For example:
Organising sequence and timing of cleaning activities (1)
Working with Others and in Teams
For example:
Working co-operatively with other members of other staff (1)
Using Mathematical Ideas and Techniques
For example:
Calculating correct quantities of cleaning agents to use (1)
Solving Problems
For example:
Dealing with difficult or unusual stains and soiling (1)
Using Technology
For example:
Using cleaning equipment (1)