Unit of competency Outline

Date retreived
21/07/2026 11:30 PM AWST

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Clean and tidy bar areas

Clean and tidy bar areas

Unit of competency
National Code
SITHFAB001C
State Code
WB924
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
16/02/2011
Field of Education
039909 - Cleaning
Original Release Date
16/02/2011
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to provide general assistance in a bar area. It includes the skills to clean and tidy bars and public areas, including collecting glasses and interacting with customers. It does not include the preparation and service of alcoholic beverages which is found in the unit SITHFAB002C Operate a bar.Some states and territories will have legislative requirements in relation to the service of alcohol.
Notes
Elements and Performance Criteria
1 Clean bar and equipment.
  • 1.1 Clean bar surfaces and equipment according to enterprise standards and hygiene regulations, in consultation with other bar attendants and with minimum disruption to bar operations.
  • 1.2 Operate equipment according to manufacturer instructions and enterprise procedures.
  • 1.3 Check condition of utensils and glassware during the cleaning process for dirty or damaged items.
  • 1.4 Safely dispose of broken and cracked items and other waste according to enterprise procedures and environmental considerations.
2 Clean and maintain public areas.
  • 2.1 Identify public areas that require cleaning or maintenance promptly and take appropriate action.
  • 2.2 Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.
  • 2.3 Clean and prepare tables and public areas hygienically according to enterprise requirements.
  • 2.4 Interact with customers, where appropriate, to enhance customer service.
  • 2.5 Contibute to venue profitability by proactively offering information and advice about products and services offered by the venue to ensure maximum take-up.
3 Reduce negative environmental impacts.
  • 3.1 Use energy, water and other resources efficiently when cleaning the tables and public areas, bar and equipment to reduce negative environmental impacts.
  • 3.2 Recycle any glass and plastic bottles and containers.
  • 3.2 Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.
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.

Bar surfaces and equipment include:
service counters
beer, wine and post-mix service points
cash register and related equipment
refrigeration equipment
ice machines
blenders
coffee machines
utensils
glassware
food containers for garnishes and chips
glass washers.


Public areas may be indoor or outdoor and include:
bar
restaurant
function
gaming.
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:
ability to organise efficient, resource effective and safe cleaning of tables and public areas, bar and equipment
ability to follow enterprise bar cleaning procedures safely and hygienically.
knowledge of correct and environmentally sound disposal methods for waste and in particular for hazardous substances
ability to maintain the cleanliness and tidiness of bar area during normal operating conditions within appropriate timeframes.


Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped bar, including current industry equipment, as defined in the Assessment Guidelines
access to an appropriate range of cleaning equipment and chemicals
industry-realistic conditions, such as typical bar staff to customer ratios.


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:
direct observation of the candidate cleaning and maintaining bar area and public area
written or oral questions to test knowledge of hygiene, relevant legislation and OHS issues
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB002C Operate a bar
SITHFAB009A Provide responsible service of alcohol.
Replaces
State Code National Code Title Type
S6382 SITHFAB001A Clean and tidy bar areas Unit of competency
WA606 SITHFAB001B Clean and tidy bar areas Unit of competency
Replaced By
State Code National Code Title Type
WF632 SITHFAB101 Clean and tidy bar areas Unit of competency