SITHKOP009 - Clean kitchen premises and equipment

    Unit code: SITHKOP009 | Study level: TAFE
    Footscray Nicholson
    SITXFSA005 - Use hygienic practices for food safety
    (Or equivalent to be determined by unit coordinator)


    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.


    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.

    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):

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