Unit of competency Outline
Date retreived
22/07/2026 3:58 AM AWST
22/07/2026 3:58 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.
Clean kitchen premises and equipment
Clean kitchen premises and equipment
Unit of competency
National Code
SITHKOP101
SITHKOP101
State Code
WF670
WF670
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
039909 - Cleaning
Original Release Date
25/02/2014
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to clean food preparation, 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.
Notes
Elements and Performance Criteria
1. Clean and sanitise kitchen equipment.
- 1.1 Select and prepare cleaning agents and chemicals according to product instructions.
- 1.2 Clean and sanitise kitchen equipment to ensure safety of food prepared and served to customers.
- 1.3 Store cleaned equipment in designated place.
2. Clean serviceware and utensils.
- 2.1 Sort serviceware 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 serviceware, within scope of responsibility, and report losses to supervisors.
- 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 Follow organisational cleaning schedules.
- 3.2 Clean and sanitise kitchen surfaces and food preparation and storage areas to ensure the safety of food prepared and served to customers.
- 3.3 Clean areas of animal and pest waste and report incidents of infestation.
- 3.4 Follow safety procedures in the event of a chemical accident.
- 3.5 Sort and remove linen according to organisational procedures.
- 3.6 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 general waste from recyclables and dispose of them in designated recycling bins.
- 4.5 Safely dispose of all kitchen waste, especially hazardous substances, to minimise negative environmental impacts.
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 candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Cleaning agents and chemicalsinclude:
automatic dishwasher:
liquid
powder
tablets
bleach
cleaning agents for specialised surfaces
deodorisers
dishwashing liquid
disinfectants
floor cleaners
glass cleaner
pesticides
stainless steel cleaner and polish
window cleaner.
Kitchen equipment includes:
appliances
cooking equipment
dishwashers
extraction fans
garbage bins
glasswashers
measures
mechanical food preparation equipment:
bowl choppers
commercial mixers food processors, blenders and attachments
mincers
slicing machines
ovens
scales
thermometers.
Serviceware and utensils may include:
chopping boards
containers
cooking utensils
crockery
cutlery
dishes
glassware
graters
knives
pans
pots.
Kitchen surfaces include:
floors
shelves
walls.
Food preparation and storage areas include:
benches and working surfaces
cool rooms
cupboards
freezers
fridges
microwaves
ovens
storerooms
stoves.
Safety proceduresmay relate to:
disposal of contaminated food
first aid
treatment of food preparation area and equipment to avoid any risk to food.
Linen may include:
cleaning cloths
clothing
napkins
serving cloths
tablecloths
tea towels.
Kitchen wastemay include:
animal fat
any used or out of date ingredient or food item
broken serviceware
cooking oils
food waste
ghee
grease
hazardous substances
oils
pest waste.
Cleaning equipment may include:
cloths
dishwashers
brooms, brushes and dustpans
buckets
cleaning cloths
floor scrubbers or polishers
mops
pressurised steam and water cleaners
swabs
waste sink for mops.
Personal protective equipment may include:
face masks
gloves
goggles
rubber aprons.
Recyclables may include:
glass bottles and jars
plastics
paper and cardboard
tin or aluminium containers
fruit and vegetable matter.
Hazardous substances may include:
animal fat
chemicals
cleaning agents
cooking oils
ghee
grease.
Cleaning agents and chemicalsinclude:
automatic dishwasher:
liquid
powder
tablets
bleach
cleaning agents for specialised surfaces
deodorisers
dishwashing liquid
disinfectants
floor cleaners
glass cleaner
pesticides
stainless steel cleaner and polish
window cleaner.
Kitchen equipment includes:
appliances
cooking equipment
dishwashers
extraction fans
garbage bins
glasswashers
measures
mechanical food preparation equipment:
bowl choppers
commercial mixers food processors, blenders and attachments
mincers
slicing machines
ovens
scales
thermometers.
Serviceware and utensils may include:
chopping boards
containers
cooking utensils
crockery
cutlery
dishes
glassware
graters
knives
pans
pots.
Kitchen surfaces include:
floors
shelves
walls.
Food preparation and storage areas include:
benches and working surfaces
cool rooms
cupboards
freezers
fridges
microwaves
ovens
storerooms
stoves.
Safety proceduresmay relate to:
disposal of contaminated food
first aid
treatment of food preparation area and equipment to avoid any risk to food.
Linen may include:
cleaning cloths
clothing
napkins
serving cloths
tablecloths
tea towels.
Kitchen wastemay include:
animal fat
any used or out of date ingredient or food item
broken serviceware
cooking oils
food waste
ghee
grease
hazardous substances
oils
pest waste.
Cleaning equipment may include:
cloths
dishwashers
brooms, brushes and dustpans
buckets
cleaning cloths
floor scrubbers or polishers
mops
pressurised steam and water cleaners
swabs
waste sink for mops.
Personal protective equipment may include:
face masks
gloves
goggles
rubber aprons.
Recyclables may include:
glass bottles and jars
plastics
paper and cardboard
tin or aluminium containers
fruit and vegetable matter.
Hazardous substances may include:
animal fat
chemicals
cleaning agents
cooking oils
ghee
grease.
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.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
efficiently clean food preparation, storage areas, large and small equipment, serviceware and utensils in commercial kitchens on multiple occasions according to cleaning schedules
work safely and use resources efficiently to reduce negative environmental impacts
integrate knowledge of:
different types of cleaning agents and chemicals for kitchens and equipment
cleaning sanitising and disinfecting methods for kitchens and equipment
correct and environmentally sound disposal methods for waste and hazardous substances
complete cleaning tasks within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
equipment used to clean kitchen premises and equipment
a variety of commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens
commercial cleaning schedules
safety procedures for chemical accidents
MSDS for cleaning agents and chemicals and or plain English workplace documents or diagrams that interpret the content of MSDS.
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:
direct observation of the individual cleaning a fully equipped commercial kitchen and storage areas
inspection of areas cleaned by the individual
written or oral questioning to assess knowledge of:
the importance and purpose of cleaning regimes
different types of cleaning agents and chemicals
cleaning sanitising and disinfecting methods
disposal methods for waste and hazardous substances
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR202A Organise and complete daily work activities
BSBWOR203B Work effectively with others
SITXWHS101 Participate in safe work practices
SITXWHS301 Identify hazards, assess and control safety risks
TLIE1005A Carry out basic workplace calculations.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
efficiently clean food preparation, storage areas, large and small equipment, serviceware and utensils in commercial kitchens on multiple occasions according to cleaning schedules
work safely and use resources efficiently to reduce negative environmental impacts
integrate knowledge of:
different types of cleaning agents and chemicals for kitchens and equipment
cleaning sanitising and disinfecting methods for kitchens and equipment
correct and environmentally sound disposal methods for waste and hazardous substances
complete cleaning tasks within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
equipment used to clean kitchen premises and equipment
a variety of commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens
commercial cleaning schedules
safety procedures for chemical accidents
MSDS for cleaning agents and chemicals and or plain English workplace documents or diagrams that interpret the content of MSDS.
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:
direct observation of the individual cleaning a fully equipped commercial kitchen and storage areas
inspection of areas cleaned by the individual
written or oral questioning to assess knowledge of:
the importance and purpose of cleaning regimes
different types of cleaning agents and chemicals
cleaning sanitising and disinfecting methods
disposal methods for waste and hazardous substances
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR202A Organise and complete daily work activities
BSBWOR203B Work effectively with others
SITXWHS101 Participate in safe work practices
SITXWHS301 Identify hazards, assess and control safety risks
TLIE1005A Carry out basic workplace calculations.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| WB938 | SITHCCC004B | Clean and maintain kitchen premises | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AWR41 | SITHKOP001 | Clean kitchen premises and equipment | Unit of competency |