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Evidence Guide: SITHCCC004A - Clean and maintain kitchen premises

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC004A - Clean and maintain kitchen premises

What evidence can you provide to prove your understanding of each of the following citeria?

Clean, sanitise and store equipment.

  1. Select and use chemicals for cleaning and sanitising kitchen equipment and utensils.
  2. Clean and sanitise equipment and utensils according to manufacturer instructions and without causing damage.
  3. Store or stack cleaned equipment and utensils safely and in the designated place.
  4. Use cleaning equipment safely and according to manufacturer instructions.
  5. Assemble and disassemble cleaning equipment in a safe manner.
  6. Store cleaning equipment safely and correctly in the designated position and area.
Select and use chemicals for cleaning and sanitising kitchen equipment and utensils.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and sanitise equipment and utensils according to manufacturer instructions and without causing damage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store or stack cleaned equipment and utensils safely and in the designated place.

Completed
Date:

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Use cleaning equipment safely and according to manufacturer instructions.

Completed
Date:

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Assemble and disassemble cleaning equipment in a safe manner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cleaning equipment safely and correctly in the designated position and area.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and sanitise premises.

  1. Follow cleaning schedules correctly.
  2. Use chemicals and equipment correctly and safely to clean and sanitise walls, floors, shelves and other surfaces.
  3. Clean and sanitise walls, floors, shelves and working surfaces without causing damage to health or property.
  4. Follow procedures in the event of a chemical accident according to enterprise policy and procedures.
Follow cleaning schedules correctly.

Completed
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Use chemicals and equipment correctly and safely to clean and sanitise walls, floors, shelves and other surfaces.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and sanitise walls, floors, shelves and working surfaces without causing damage to health or property.

Completed
Date:

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Follow procedures in the event of a chemical accident according to enterprise policy and procedures.

Completed
Date:

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Handle waste and linen.

  1. Sort waste and dispose of it according to hygiene regulations, enterprise practices and procedures and environmental considerations.
  2. Dispose of cleaning chemicals safely and according to environmental considerations.
  3. Sort linen and safely remove it according to enterprise procedures.
Sort waste and dispose of it according to hygiene regulations, enterprise practices and procedures and environmental considerations.

Completed
Date:

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Dispose of cleaning chemicals safely and according to environmental considerations.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Sort linen and safely remove it according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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 time-efficient work flow

problem-solving 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 cross-contamination issues related to kitchens

waste management and disposal procedures and practices

environmentally responsible products and practices in relation to kitchen cleaning.

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.