- PRMCL38A - Clean a food handling area
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
PRMCL38A Mapping and Delivery Guide
Clean a food handling area
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | PRMCL38A - Clean a food handling area |
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Description | This unit of competency covers the skills and knowledge required to clean in a food handling area where the work does not involve direct food contact. This unit is not appropriate for a person who has direct contact with food and/or raw materials/ingredients.This unit is based on the guideline food safety unit GFSWFHAA Carry out work in a food handling area.Food handling areas include food courts and industrial food processing plants.The unit requires the ability to assess the extent of the cleaning task through understanding client requirements, the special characteristics of food handling areas, and applying company policies and procedures in order to perform the task. The selection of appropriate equipment, chemicals and methods is essential for performing the task safely and efficiently. This unit recognises the importance of paying careful attention to health and safety issues. | ||
Employability Skills | Not Applicable | ||
Learning Outcomes and Application | Not Applicable | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not Applicable | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Assess area to be cleaned |
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Element: Select equipment and chemicals |
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Element: Prepare self and work site |
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Element: Clean work site while maintaining food safety |
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Element: Replenish consumables and tidy work site |
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Element: Clean, safety-check and store equipment |
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Evidence Required
List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
The evidence guide identifies the requirements to be demonstrated to confirm competence for this unit. Assessment must confirm sufficient ability to use appropriate skills and knowledge to clean in a food handling area. Assessment of performance should be over a period of time covering all categories within the range statement that are applicable in the working environment.
Critical aspects of competency
Access and apply workplace information on food safety policies and procedures relating to own work.
Accurate identification of the hazards associated with food handling area.
Accurate identification of the surfaces and soil types found in food handling.
Compliance with company and legislative requirements.
Fit and use appropriate personal protective clothing and equipment as required by work tasks to meet food business requirements.
Identification of food safety hazards in work area.
Maintain housekeeping standards in the food handling area and dispose of waste to meet food-handling requirements.
Maintain personal conduct and hygiene to ensure that food safety is not compromised.
Outcomes achieved in relation to customer work order and company requirements.
Recognise and report situations or procedures that could compromise food safety.
Report health conditions and illness as required by workplace food safety procedures.
Safe and efficient cleaning methods.
Selection of appropriate cleaning equipment and chemicals.
Take necessary precautions when moving between or around the workplace and/or from one task to another to minimise risk of food contamination.
Wear and maintain appropriate clothing and footwear as required by work task to meet food safety procedures.
Knowledge needed to achieve the performance criteria
Knowledge and understanding are essential to apply this unit in the workplace, to transfer the skills to other contexts and to deal with unplanned events. The knowledge requirements for this unit are listed below.
Access to workplace information on food safety policies and procedures.
Sources of advice on food safety issues and responsibilities in the workplace.
Personal hygiene practices, clothing and footwear requirements associated with working in and moving in and between food handling areas and in moving between food handling and non-food handling areas.
Suitable equipment, chemicals and other chemicals for use in the food handling area, including a knowledge of unsuitable equipment and materials e.g. breakable and/or dirty equipment and materials.
Types of contamination and prevention methods.
Cleaning and sanitation requirements.
Waste collection, recycling and handling procedures.
Knowledge of the range of cleaning equipment, chemicals and cleaning methods.
Awareness of applicable legislation, regulations, codes of practice and industry advisory standards.
Awareness of OHS legislation and procedures.
Communication and negotiation techniques.
Company management structure and reporting procedures.
Company procedures and practices.
Emergency response and evacuation procedures.
Injury, dangerous occurrence and incident reporting.
Knowledge of biological and viral control procedures.
Routes of entry and potential symptoms of exposure from chemicals.
Specific skills needed to achieve the performance criteria
To achieve the performance criteria, some complementary skills are required. These are:
accurate identification of soil and stains
accurate selection of chemicals to suit surface type
dusting, cleaning, polishing and buffing techniques
replenishing consumables
applying correct manual handling techniques
communicating concisely using written and verbal modes
customer service
handling and disposal of chemicals safely
handling and disposal of contaminated and toxic waste
performing the mathematical calculations required for the dilution and mixing of chemicals as specified on product labels
planning
problem solving and critical analysis
reading, interpreting and responding appropriately to directions and safety instructions in equipment manuals and MSDS and on chemical labels
requesting advice or further information
seeking and receiving feedback
sourcing, organising and recording information
working on an individual basis or as part of a team.
Other units of competency that could be assessed with this unit
Competence in this unit may be assessed in conjunction with:
PRMCL01B Maintain a hard floor surface.
Resources required to assess this unit
The following resources should be available:
access to a suitable food handling work site or venue
access to suitable equipment and chemicals
access to personal protective equipment
access to equipment operating manuals and MSDS
access to food safety policies and procedures relevant to the workplace
work order instructions, work plans and schedules
assessment instruments, including personal planner and assessment record book.
Gaining evidence to assess this unit
For valid and reliable assessment of this unit, the competency should be demonstrated over a period of time and be observed by the assessor.
The competency is to be demonstrated in a range of situations that may include customer/workplace interruptions and involvement in related activities normally experienced in the workplace.
Assessment of competency may be made through practical demonstration in the work environment or in a simulated work environment.
Key competency levels
There are a number of processes that are learnt throughout work and life that are required in all jobs. They are fundamental processes and generally transferable to other work functions. Some of these are covered by the key competencies, although others may be added.
Information below highlights how these processes are applied in this unit of competency.
1 | Perform the process | 2 | Perform and administer the process | 3 | Perform, administer and design the process | |||
How can communication of ideas and information be applied? | 1 | Confirm own role and responsibilities with colleagues and supervisors to ensure compliance with work order and company requirements such as OHS. | ||||||
How can information be collected, analysed and organised? | 1 | Collect and analyse information regarding work site in line with company procedures. | ||||||
How are activities planned and organised? | 1 | Organise and prioritise work tasks to meet work order and company requirements. | ||||||
How can teamwork be applied? | 1 | Provide support and assistance to team members to complete work tasks within designated timelines and to meet company requirements. | ||||||
How can the use of mathematical ideas and techniques be applied? | 1 | Calculate area(s) to be cleaned and measure and carry out chemical applications. | ||||||
How can problem-solving skills be applied? | 1 | Discuss with management/clients/site managers, supervisors and team members how to help solve problems that may arise. | ||||||
How can the use of technology be applied? | 1 | Record data for future use such as stock control. |
Submission Requirements
List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Assessment Tasks
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Refer to Evidence Guide
The range statement links the required knowledge and organisational and technical requirements to the workplace context. It describes any contextual variables that will be used or encountered when applying the competency in work situations. It allows for different work practices and work and knowledge requirements as well as for differences between organisations and workplaces. The following variables are listed in alphabetical order and may be present for this particular unit.
Appropriate person(s) may include:
clients
colleagues
managers
person(s) in control of work site(s)
supervisors.
Chemicals may include:
acid cleaners
alkaline cleaners
neutral cleaners
solvent cleaners.
Cleaning technique(s) may include:
buffing
damp dusting
hosing
mopping
polishing
pre-spraying
scrubbing
spot cleaning
sweeping
wet wiping
window cleaning.
Company requirements may include:
access and equity policy, principles and practice
business and performance plans
client communication procedures
client confidentiality procedures
client service standards
communication channels and reporting procedures
company goals, objectives, plans, systems and processes
company issued identification badge/card/pass
company policy and procedures
company service standards
dress and presentation requirements
duty of care, code of conduct, code of ethics
emergency response and evacuation procedures
maintenance procedures for equipment and PPE
OHS control procedures (e.g. health and safety plans, job plans, job safety analysis, risk assessments, safe operating practices/procedures, safe work instructions, work method statements, safe system of work statements)
OHS policies and procedures
personnel practices and guidelines
policies and procedures relating to own role, responsibility and delegation
quality and continuous improvement processes and standards
records and information systems and processes
rights and responsibilities of employees and employers
training (induction, refresher and new skills) materials
use of contractors
work site access security clearance procedures.
Consumables may include:
air fresheners
bin liners
cloth towels/tea towels
disposable gloves
hair nets
hand towels (cloth, rolls and sheets)
serviettes
soap (liquid or bar forms).
Contamination hazards include:
chemical contamination caused by cleaning and sanitation chemicals
microbiological contamination resulting from cross-contamination when moving into and between food handling areas
physical contamination caused by metal, glass, plastic and cloths.
Environmental requirements may include:
clean-up, containment and/or isolation
company policies and guidelines
environmental protection agency and government department regulations and guidelines
hazardous materials handling
local government regulations/bylaws.
Equipment may include:
absorbent cleaning cloths
brooms
buckets
cleaning trolley
damp cloths
doodle bug
dry cloths
hose and nozzle
lint-free cloths
long-handled brush and dustpan tongs
mops
needle hazard disposal unit
nylon scourers
scraper
scrubbing brush
scrubbing or polishing machines
toilet brush
window squeegee
wringer buckets.
Food handling areas include:
dispatching food
handling food
inspecting food
packaging food
preparing food
processing
receiving food
storing food
transporting food.
Food safety program identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of a food business and:
identifies where and how each hazard can be controlled
describes how the controls are monitored
describes the corrective actions required if conditions are not met
specifies the information to be recorded and the procedures to be signed off
must comply with relevant national, state and industry legislation and regulations
includes the responsibilities for any person visiting and/or working in a food handling area
specifies minimum procedures to ensure any person does not:
contaminate food
have unnecessary contact with ready-to-eat food
spit, smoke or use tobacco or similar in a food handling area (refer Food Safety Standard 3.2.2, Clause 17:3 and state regulations/legislation).
Hazards may include:
allergic reactions to chemicals and/or equipment, including latex allergies
biological waste
bites and stings
blood and blood-stained products
broken glass and other sharp surfaces
chemical containers and/or decanted chemical storage containers labelled incorrectly
confined/restricted spaces
contaminated clothing, chemicals and/or equipment
damaged or inappropriate equipment
dust and fibres
electrical hazards arising from cables, electrical fittings (switches and lights) and untested electrical equipment
environmental impact
extremes of heat and temperature
fatigue
fire
gas
heights
human waste (faeces, urine, vomit)
inadequate lighting and ventilation
infectious and zoonotic diseases e.g. scabies/Q fever
inhaling chemical fumes
leaks, spill, splash and spray
manual handling techniques including awkward and repetitive postures
mobile/vehicle hazards around plant and vehicles
moving and/or unguarded machinery and equipment
noise
occupational violence and bullying
poor manual handling techniques
poor personal hygiene practices
repetitive motion, force and vibration
synergistic chemical reactions (hazardous incompatibility or reactivity)
syringes or other sharps
ultraviolet light
underfoot conditions e.g. slippery, uneven and rough surfaces
unrestricted people access
waste and waste disposal
work in isolated/remote environments.
Legislative requirements may include:
Australian Standards, quality assurance and certification requirements
award and enterprise agreements
codes of practice
national industry standards
relevant Commonwealth/state/territory legislation and local government regulations that affect company operation:
anti-discrimination and diversity
availability of chemical registers/manifests
chemical controls
consumer protection
environmental protection issues
equal employment opportunity
freedom of information
industrial equipment certificates of competency or licences
industrial relations
OHS Acts and regulations
privacy
trade practices
workplace consultative arrangements.
Manufacturers' specifications may include:
equipment operational manuals
instructional guides
material safety data sheets
other resources supplied by the manufacturer (such as laminated cards notices, wall posters)
product labels
safety instructions pre-printed on equipment.
Occupational health and safety* (OHS) requirements may relate to:
allergic reactions (contact dermatitis, etc)
communication devices for remote and isolated locations e.g. mobile phone, two-way radio, etc
dermatoxicological control and prevention measures
hazard identification and risk assessment mechanisms
hazard reporting
hierarchy of hazard control procedures
injury, dangerous occurrence and incident reporting requirements
keeping access ways clear from obstruction
maintaining clear access ways
maintenance procedures for equipment and PPE
national industry standards/codes of practice
OHS control procedures (e.g. health and safety plans, job plans, job safety analysis, risk assessments, safe operating practices/procedures, safe work instructions, work method statements, safe system of work statements)
protection from hazardous substances, noise and dust
protection of people in the workplace
routes of entry and potential symptoms of exposure from chemicals
safety training (induction and refresher)
ultraviolet light
up-to-date electrical test and tag compliance
use of chemicals in accordance with labels
use, storage and maintenance of equipment in accordance with manufacturers' specifications and equipment operating manuals
use, storage and maintenance of personal protective equipment and clothing.
* Also known as occupational safety and health or workplace health and safety
Personal protective equipment (PPE) may include:
ear muffs/plugs
gloves - non-permeable
goggles
high-visibility vests/clothing
overalls and other protective clothing
respirator
safety glasses
safety shoes
splash-proof face masks
sun protection
tongs
ultraviolet protection
wet-work clothing.
Personnel may include:
client's staff
fellow workers (colleagues)
general public
venue/facility/building/shopping centre staff/management.
Rights and responsibilities of employees may relate to:
confidentiality and privacy rights
duty of care
knowing the appropriate personnel for reporting purposes
knowing the location of manuals and/or related documents
knowing the terms and conditions of own employment
knowing the workplace procedures
protection from discrimination and sexual harassment.
Rights and responsibilities of employers may relate to:
duty of care
providing a safe environment free from discrimination and sexual harassment (see relevant state and Commonwealth anti-discrimination legislation)
providing a safe workplace in accordance with OHS legislation, codes of practice, regulations and standards
providing information and training in work tasks, OHS and other employment related matters
the right to dismiss you if you (see the Commonwealth Workplace Relations Act 1996):
are negligent, careless or cause an accident
commit a criminal offence
commit acts of disloyalty such as revealing confidential information
use abusive language.
Signage and barriers may include:
physical barriers and restraints erected to restrict access to a site
signs complying with legislative requirements and/or Australian Standards warning of danger and/or adverse conditions including cleaning in progress and hazardous chemicals are in use or present in the work area.
Soil types can be wet or dry and may include:
blood
dust
food, food scraps and residue
grease
human waste (faeces, urine, vomit)
litter
mould and algae
mud and dirt
pen, texta, pencil
rust
soap scum
syringes.
Surfaces may include:
ceramics and porcelain
chrome
concrete
glass
laminates
metal
painted
plastic
stainless steel
stone
terracotta
vinyl.
Waste may be either solid or liquid and include:
chemicals past the expiry date
cloths
contaminated waste
food leftovers/scraps
liquid waste
litter
obsolete cleaning equipment
packaging
soil
used containers
used or unused chemicals
used/contaminated personal protective equipment.
Work order information may include:
access to work site and egress points
completion times/dates
insufficient people to complete the work task(s)
job requirements and tasks
legislative requirements and local government
OHS requirements and emergency response procedures
resource requirements - equipment and chemicals
specific client requirements e.g. relationships with other activities, dress and presentation requirements
use of signage and barriers
work schedules
working in isolated and remote locations
work site contact person(s).
Work restrictions may include:
amount of cleaning anticipated
client activity
employee(s) level of literacy and/or communication skills
faulty or inappropriate equipment
site hazards
skills of the work unit/team
staffing resources
time limitations.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist
Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
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Assess the food handling area and review work order in accordance with client requirements, food safety program and company requirements and clarify any issues with appropriate person(s) | |||
Identify hazards and control risks in the work site in accordance with legislative, occupational health and safety (OHS) and companyrequirements | |||
Identify contamination hazards in the work site in accordance with legislative, OHS and company requirements | |||
Identify surface types through observation in accordance with the work order and company requirements | |||
Identify soil type(s) through observation in accordance with the work order and company requirements | |||
Determine the size and usage pattern of the work site to ensure the safety of, and the minimisation of disruption to, personnel and the efficient use of cleaning equipment and chemicals | |||
Select the most appropriate cleaning technique(s) in accordance with the work order and company requirements | |||
Select and use suitable personal protective equipment (PPE) in accordance with manufacturers' specifications, OHS and company requirements | |||
Select equipment and chemicals appropriate for work order in accordance with OHS and company requirements | |||
Confirm that equipment and chemicals meet the cleaning and sanitation requirements of the food safety program in accordance with, legislative, OHS and companyrequirements | |||
Check operational effectiveness of equipment in accordance with manufacturers' specifications and company requirements | |||
Adjust equipment to suit operator's requirements in accordance with manufacturers' specifications and OHS requirements | |||
Prepare chemicals in accordance with manufacturers' specifications, OHS and company requirements | |||
Obtain supplies of consumables to meet anticipated usage patterns in accordance with work order and company requirements | |||
Check personal hygiene, clothing and footwear and any health issues or illness meet food safety program, legislative, OHS and company requirements | |||
Confirm and reassess hazards in the work site and control risks in accordance with legislative, OHS and companyrequirements | |||
Install appropriate signage and barriers to maximise public safety during the cleaning operation in accordance with work order and OHS and company requirements | |||
Identify food safety program requirements related to work order in accordance with OHS and company requirements | |||
Identify any work restrictions affecting the completion of the work order instructions and advise promptly the appropriate person(s) | |||
Follow food safety program and conduct cleaning activities to ensure food safety is maintained in accordance with health regulations, work order and OHS and company requirements | |||
Clean all surfaces using appropriate equipment, PPE, chemicals and cleaning technique(s) in accordance with manufacturers' specifications, work order and OHS and company requirements | |||
Conduct all work in accordance with legislative, OHS and company requirements | |||
Report any identified procedures or practices inconsistent with the food safety program to appropriate person(s) | |||
Replenish consumables in accordance with client requests, work order and company requirements | |||
Dispose of all collected soil and waste in accordance with client specifications, work order, manufacturers' specifications and environmental, legislative, OHS and company requirements | |||
Remove signage and barriers in accordance with work order and OHS and company requirements | |||
Clean equipment and PPE in accordance with manufacturers' specifications and environmental, OHS and company requirements | |||
Safety-check equipment and PPE in accordance with manufacturers' specifications and OHS requirements and record any required maintenance in accordance with company requirements | |||
Store and maintain equipment and PPE to allow ready access in accordance with manufacturers' specifications and OHS and company requirements | |||
Store chemicals in accordance with manufacturers' specifications and OHS and company requirements |
Forms
Assessment Cover Sheet
PRMCL38A - Clean a food handling area
Assessment task 1: [title]
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Assessment Record Sheet
PRMCL38A - Clean a food handling area
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: