Unit of competency Outline
Date retreived
21/07/2026 11:22 PM AWST
21/07/2026 11:22 PM 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 and maintain kitchen premises
Clean and maintain kitchen premises
Unit of competency
National Code
SITHCCC004A
SITHCCC004A
State Code
S6345
S6345
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/11/2010
Field of Education
039909 - Cleaning
Original Release Date
25/11/2010
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to clean and maintain kitchens, and food preparation and storage areas in commercial cookery or catering operations.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Clean, sanitise and store equipment.
- 1.1 Select and use chemicals for cleaning and sanitising kitchen equipment and utensils.
- 1.2 Clean and sanitise equipment and utensils according to manufacturer instructions and without causing damage.
- 1.3 Store or stack cleaned equipment and utensils safely and in the designated place.
- 1.4 Use cleaning equipment safely and according to manufacturer instructions.
- 1.5 Assemble and disassemble cleaning equipment in a safe manner.
- 1.6 Store cleaning equipment safely and correctly in the designated position and area.
2 Clean and sanitise premises.
- 2.1 Follow cleaning schedules correctly.
- 2.2 Use chemicals and equipment correctly and safely to clean and sanitise walls, floors, shelves and other surfaces.
- 2.3 Clean and sanitise walls, floors, shelves and working surfaces without causing damage to health or property.
- 2.4 Follow procedures in the event of a chemical accident according to enterprise policy and procedures.
3 Handle waste and linen.
- 3.1 Sort waste and dispose of it according to hygiene regulations, enterprise practices and procedures and environmental considerations.
- 3.2 Dispose of cleaning chemicals safely and according to environmental considerations.
- 3.3 Sort linen and safely remove it according to enterprise procedures.
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.
Equipment to be cleaned and sanitised must include:
crockery
glassware
cutlery
utensils
pots, pans and dishes
containers
chopping boards
garbage bins.
Cleaning equipment may include:
dishwashers
floor scrubbers or polishers
mops
cleaning cloths
brooms and dustpans
pressurised steam and water cleaners.
Surfaces to be cleaned must include:
walls
floors
shelves
benches and working surfaces
ovens, stoves, cooking equipment and appliances
fridges, freezers and coolrooms
storerooms and cupboards
extraction fans.
Procedures in the event of a chemical accident may include:
following first aid procedures within scope of individual responsibility
ensuring contaminated food is destroyed
ensuring food preparation area, surfaces and equipment are treated according to enterprise procedures to avoid any risk to food.
Linen may include:
napkins
tablecloths
serving cloths
tea towels
clothing
cleaning cloths.
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.
Equipment to be cleaned and sanitised must include:
crockery
glassware
cutlery
utensils
pots, pans and dishes
containers
chopping boards
garbage bins.
Cleaning equipment may include:
dishwashers
floor scrubbers or polishers
mops
cleaning cloths
brooms and dustpans
pressurised steam and water cleaners.
Surfaces to be cleaned must include:
walls
floors
shelves
benches and working surfaces
ovens, stoves, cooking equipment and appliances
fridges, freezers and coolrooms
storerooms and cupboards
extraction fans.
Procedures in the event of a chemical accident may include:
following first aid procedures within scope of individual responsibility
ensuring contaminated food is destroyed
ensuring food preparation area, surfaces and equipment are treated according to enterprise procedures to avoid any risk to food.
Linen may include:
napkins
tablecloths
serving cloths
tea towels
clothing
cleaning cloths.
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
Evidence of the following is essential:
ability to clean all food preparation and presentation areas hygienically and safely according to food safety and OHS regulations
ability to clean various types of surfaces and large and small equipment and utensils commonly found in a commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen and kitchen storage area as defined in the Assessment Guidelines
access to:
various surfaces for cleaning
appropriate chemicals and material safety data sheets (MSDS)
pest control products
mops, brooms and brushes
cloths, swabs and plastic bucket
personal protective equipment, such as gloves, goggles, face masks and rubber aprons
waste sink for mops
use of appropriate cleaning materials and equipment for kitchen areas.
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 a fully equipped commercial kitchen and storage areas
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.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to clean all food preparation and presentation areas hygienically and safely according to food safety and OHS regulations
ability to clean various types of surfaces and large and small equipment and utensils commonly found in a commercial kitchen.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen and kitchen storage area as defined in the Assessment Guidelines
access to:
various surfaces for cleaning
appropriate chemicals and material safety data sheets (MSDS)
pest control products
mops, brooms and brushes
cloths, swabs and plastic bucket
personal protective equipment, such as gloves, goggles, face masks and rubber aprons
waste sink for mops
use of appropriate cleaning materials and equipment for kitchen areas.
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 a fully equipped commercial kitchen and storage areas
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.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2074 | THHBKA04B | Clean and maintain kitchen premises | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WB938 | SITHCCC004B | Clean and maintain kitchen premises | Unit of competency |
