This unit (SITHFAB001) describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste. The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes and wineries. It applies to people who work with very little independence and under close supervision, including those commonly known as 'bar usefuls'. The unit can also apply to bar attendants.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety

Contact VU Polytechnic


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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: - clean the following areas and equipment according to applicable cleaning schedules and within required timeframe on three different occasions, and; - demonstrate the following safe work practices while cleaning the above areas and equipment.Students will also be expected to demonstrate the following knowledge: - different types of cleaning agents and chemicals for bar areas and equipment - common commercial bar equipment; - safe practices for using and storing hazardous substances; - appropriate disposal methods for recyclables; - content of safety data sheets (SDS) for cleaning agents and chemicals and of workplace documents or diagrams that interpret the content of those SDS; - cleaning sanitising and disinfecting methods; - correct use of the following personal protective equipment when cleaning the areas and equipment specified in the performance evidence; - safe manual handling techniques for cleaning bar and public areas; - potential dangers associated with inert gases used in beverage dispensing systems, and their impact on staff members and customers; - appropriate signage to be used for areas of restricted access; - environmentally sound methods for using cleaning agents, chemicals, water and energy when cleaning bar surfaces, public areas and equipment, and; - safe operational practices using essential functions and features of equipment used to clean bars, public areas and equipment.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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