This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

correct and safe usage and storage of cleaning materials and chemicals

safe work practices particularly in relation to bending lifting carrying and using equipment

logical and timeefficient work flow

problemsolving skills to deal with difficult or unusual stains and soiling

literacy skills to read instructions and labels on equipment and cleaning chemicals

numeracy skills to calculate correct quantities of cleaning agents to use

The following knowledge must be assessed as part of this unit

various types of chemicals and equipment and their uses for cleaning and sanitising in a kitchen context

sanitising and disinfecting methods and procedures and the importance and purpose of each

hygiene and crosscontamination issues related to kitchens

waste management and disposal procedures and practices

environmentally responsible products and practices in relation to kitchen cleaning

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 thirdparty workplace reports of onthejob 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 contextsEmployability 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

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.

Equipment to be cleaned and sanitised must include:

Cleaning equipment may include:

Surfaces to be cleaned must include:

Procedures in the event of a chemical accident may include:

Linen may include: