Unit of competency Outline

Date retreived
22/07/2026 1:50 AM AWST

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Clean kitchen premises and equipment

Clean kitchen premises and equipment

Unit of competency
National Code
SITHKOP009
State Code
OEB15
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
039909 - Cleaning
Original Release Date
18/10/2022
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Clean and sanitise kitchen equipment.
  • 1.1. Select and prepare cleaning agents and chemicals and personal protective equipment according to cleaning schedule and product instructions.
  • 1.2. Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.
  • 1.3. Store clean equipment in designated place.
2. Clean service-ware and utensils.
  • 2.1. Sort service-ware and utensils and load dishwasher with appropriate items.
  • 2.2. Hand wash any items not appropriate for dishwasher.
  • 2.3. Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.
  • 2.4. Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.
3. Clean and sanitise kitchen premises.
  • 3.1. Clean and sanitise kitchen surfaces and food preparation and storage areasaccording to cleaning schedule to ensure the safety of food that is prepared and served to customers.
  • 3.2. Clean areas of any animal and pest waste and report incidents of infestation.
  • 3.3. Follow safety procedures in the event of a chemical accident.
  • 3.4. Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.
4. Work safely and reduce negative environmental impacts.
  • 4.1. Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.
  • 4.2. Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
  • 4.3. Reduce negative environmental impacts through efficient use of energy, water and other resources.
  • 4.4. Sort organic kitchen waste from recyclables and dispose of them in designated recycling bins.
  • 4.5. Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.
No information
No information
Replaces
State Code National Code Title Type
AWR41 SITHKOP001 Clean kitchen premises and equipment Unit of competency