SITHKOP001 - Clean kitchen premises and equipment

Unit code: SITHKOP001 | Study level: TAFE

Credit points

N/A

Location

Footscray Nicholson

Industry

Online

Prerequisites

SITXFSA001 - 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 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:

efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at least six different occasions;
clean each of the following large and small equipment items on at least six occasions according to cleaning schedules: cooking equipment; dishwashers; garbage bins; glasswashers; measures; mechanical food preparation equipment;
clean and replenish the following commercial service-ware and utensils on at least six occasions: cutting boards; containers; cooking utensils; crockery and dishes; cutlery; glassware; graters and peelers; knives;
sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions: cleaning cloths; clothing; napkins; serving cloths; tablecloths; tea towels;
perform the above cleaning work demonstrating use 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, and; efficient use of energy, water and other resources, and;
complete above cleaning tasks: within commercial time constraints.

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;
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;
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, sanitising and disinfecting 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; rubber aprons;
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 them, especially those that relate to water and energy use;
correct and environmentally sound disposal methods for kitchen waste, and;
organisation-specific information.

Required reading

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