Unit of competency Outline

Date retreived
23/07/2026 1:36 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Organise and maintain work areas

Organise and maintain work areas

Unit of competency
National Code
SIRXCLM101
State Code
WD956
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
13/06/2012
View on TGA
State Implementation and Classification
Approved Date
20/06/2014
Field of Education
120505 - Work Practices Programmes
Original Release Date
20/06/2014
Nominal Hours
15
Description
This unit describes the performance outcomes, skills and knowledge required to organise and maintain 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.This unit covers the ability to demonstrate and apply knowledge of workplace policies, legislative requirements and manufacturer instructions in order to use tools, chemicals and equipment for the safe and efficient cleaning, organisation and maintenance of work areas.
Notes
Elements and Performance Criteria
1. Organise work area.
  • 1.1.Maintain work areas in a safe, uncluttered and organised manner according to store policy and procedures.
  • 1.2.Carry out routines safely, effectively and efficiently with minimum inconvenience to customers and staff according to store policy.
  • 1.3.Apply store policy and procedures for tidying work areas and placing items in designated areas.
2. Clean work area.
  • 2.1.Apply store policy and procedures for personal hygiene.
  • 2.2.Apply store policy and procedures for cleaning of work area.
  • 2.3.Sort, recycle, remove and dispose of waste promptly according to store policy and legislative requirements.
  • 2.4.Safely remove and clean spills of food, waste or other potential hazards according to workplace health and safety (WHS) requirements and store policy.
  • 2.5.Maintain equipment and consumable materials and store correctly after use.
  • 2.6.Use and clean tools and equipment according to manufacturer instructions and legislative requirements.
3. Handle potential hazards.
  • 3.1.Report spills of food, waste or other potential hazards to relevant personnel according to store policy and legislative requirements.
  • 3.2.Promptly display signage in regard to unsafe areas.
  • 3.3.Use appropriate personal protective equipment (PPE) when cleaning work areas.
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the individual, accessibility of the item, and local industry and regional contexts) may also be included.
Work areas may include:
benches
counters
displays
fixtures and working surfaces
point-of-sale areas
point-of-sale terminals
preparation areas
sinks
storage areas
walkways and aisles.
Store policy and procedures may relate to:
housekeeping practices
interaction with:
customers
other team members
supervision and management
job descriptions and responsibilities
maintenance and storage of cleaning equipment
WHS
personal hygiene
use and storage of cleaning chemicals.
Handling and cleaning routines may vary according to:
industry codes of practice
stock characteristics.
Legislative requirements may include:
environmental protection
federal, state and local health and hygiene
hazardous substances and dangerous goods
labelling of workplace substances
WHS
transport, storage and handling of goods
use of protective clothing and equipment
waste removal.
Tools and equipment may relate to:
cleaning
display and promotion
food preparation
point of sale
storage.
Reporting may be conducted:
by email
by fax
by phone
face-to-face.
Relevant personnel may include:
area supervisor
colleague
manager
team leader.
Unsafe areas:
may be in:
customer and public areas
staff-only areas
may include hazards due to a range of factors, such as:
broken fittings or fixtures
loose wiring
sharp edges
spills
unknown and potentially hazardous chemicals.
Personal protective equipmentmay include:
disposable face masks
disposable gloves
storage bags
suitable footwear and clothing.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
applies housekeeping duties to work area, point-of-sale terminals, walkways, fixtures and display areas
applies safe work practices in the operation and maintenance of a range of cleaning and housekeeping equipment according to:
store policy and procedures
WHS 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 retail work environment
cleaning and store housekeeping equipment and materials
relevant documentation, such as:
store policy and procedures manuals on housekeeping, cleaning and WHS
manufacturer instructions and operation manuals on cleaning equipment and materials
manual handling regulations and industry codes of practice
plant and equipment regulations.
Method 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
role play
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.
Guidance information for assessment
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SIRXCOM101 Communicate in the workplace to support team and customer outcomes
SIRXICT001A Operate retail technology
SIRXIND101 Work effectively in a customer service environment
SIRXWHS101 Apply safe work practices.
Replaces
State Code National Code Title Type
S6118 SIRXCLM001A Organise and maintain work areas Unit of competency
Replaced By
State Code National Code Title Type
AWX14 SIRXIND002 Organise and maintain the store environment Unit of competency