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Units

Nationally Recognised Training

SITHKOP101 Clean kitchen premises and equipment

Recognition of Prior Learning (RPL)

EasyRPL is the Leading provider of Recognition of Prior Learning (RPL) for SITHKOP101 Clean kitchen premises and equipment. We focus on Skills Recognition for the full qualification. If required we can organise gap training where needed.

Descriptor

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.

Applications

This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.
It applies to kitchen personnel who work with very little independence and under close supervision including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.

Required Skills

Required skills include:
- communication skills to report and discuss the disposal of broken serviceware and infestation incidents
- literacy skills to:
- read and comprehend workplace documents or diagrams that interpret the content of:
- cleaning schedules
- safety procedures
- Material Safety Data Sheets (MSDS) and product instructions for cleaning agents and chemicals
- manufacturer’s instructions for equipment
- write simple notes to report broken serviceware
- numeracy skills to calculate the dilution requirements for chemicals and cleaning products
- planning and organising skills to efficiently sequence the stages of cleaning kitchen equipment and premises
- problem-solving skills to:
- identify and dispose of unsafe chipped or broken serviceware
- identify and report on pest infestations
- recognise a chemical accident and follow safety procedures to avoid food contamination
- self-management skills to manage own speed, timing and productivity
- teamwork skills to support cooking staff by cleaning equipment, serviceware and utensils continuously for their availability
- technology skills to use automatic dishwashers and reassemble kitchen equipment after cleaning.

Required Knowledge

Required knowledge include:
- hygiene and crosscontamination issues for kitchens and the importance and purpose of cleaning regimes
- different types of cleaning and sanitising products, chemicals for kitchens and equipment:
- uses
- safe use
- safe storage
- safe practices for using and storing hazardous substances
- content of MSDS for cleaning agents and chemicals or plain English workplace documents or diagrams that interpret the content of MSDS
- cleaning sanitising and disinfecting methods for:
- kitchen floors, shelves and walls
- kitchen equipment, serviceware and utensils
- correct use of personal protective equipment
- safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment
- environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce these especially those that relate to water and energy use
- correct and environmentally sound disposal methods for kitchen waste including hazardous substances and recyclable glass and plastic bottles and containers
- equipment used to clean kitchen premises and equipment:
- essential features and functions
- safe operational practices
- for the specific organisation:
- contents of cleaning schedules
- contents of safety procedures for chemical accidents
- reporting mechanisms for infestations
- standards of presentation for the premises.

Critical aspects for assessment and evidence requird 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.

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, 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 chemicals include:
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 procedures may 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 waste may 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.

Licensing & Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

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