SITHKOP009 - Clean kitchen premises and equipment

Unit code: SITHKOP009 | Study level: TAFE

Credit points

N/A

Location

Footscray Nicholson

Prerequisites

SITXFSA005 - Use hygienic practices for food safety

(Or equivalent to be determined by unit coordinator)

Overview

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, 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.
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.The unit 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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

follow cleaning schedules to clean the following kitchen items on at least two occasions:
• kitchen surfaces

food preparation areas
storage areas
floors
sink
walls
• portable equipment and tools:
pots, pans and frypans
knives
containers
baking trays
handheld mixer
scales
crockery and dishes
blender
slicing machine
tea towels
temperature probe and thermometer
cryovac machine
• large equipment:
dishwasher
ovens
stovetops
microwave
fridges
freezers
deep fryer

perform the above cleaning work using:
• different types of cleaning agents and chemicals for kitchens and equipment
• cleaning and sanitising methods for kitchens and equipment
complete above cleaning tasks:
• within commercial time constraints
• selecting and using correct personal protective equipment.

Students will also be expected to demonstrate the following knowledge:

hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes
different types of cleaning and sanitising products and chemicals for kitchens and equipment:
• automatic dishwasher:

liquid
powder
tablets
• bleach
• cleaning agents for specialised surfaces
• dishwashing liquid
• floor cleaners
• pesticides

uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment
safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances, including use of personal protective equipment
safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment
content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS
cleaning and sanitising methods that avoid risk to food for the following food preparation and storage areas:
• kitchen floors, shelves and walls
• kitchen equipment, service-ware and utensils
purpose of the following personal protective equipment used when cleaning:
• face masks
• gloves
• goggles
• aprons
safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment
correct and environmentally sound disposal methods for kitchen waste:
• broken service-ware
• food waste
• hazardous substances:

fats and oils
chemicals
cleaning agents
pest waste
• recyclables:
glass bottles and jars
plastics
paper and cardboard
tin or aluminium containers

organisation-specific information:
• contents of cleaning schedules
• procedures for disposing of contaminated food
• reporting mechanisms for infestations
• standards of presentation for the premises.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate II in Cookery

SIT20421 | Certificate ii | Duration:

Certificate III in Commercial Cookery

SIT30821 | Certificate iii | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.