Unit of competency Outline

Date retreived
23/07/2026 5:56 AM AWST

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Clean and tidy bar areas

Clean and tidy bar areas

Unit of competency
National Code
SITHFAB101
State Code
WF632
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
24/02/2014
Field of Education
039909 - Cleaning
Original Release Date
24/02/2014
Nominal Hours
15
Description
This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses and to safely dispose of waste.
Notes
Elements and Performance Criteria
1. Clean bar and equipment.
  • 1.1 Select and prepare cleaning agents and chemicals according to product instructions.
  • 1.2 Clean bar surfaces and equipment according to organisational standards, food safety procedures and with minimum disruption to bar attendants.
  • 1.3 Operate equipment according to manufacturer instructions.
  • 1.4 Check condition of utensils and glassware during the cleaning process for dirty or damaged items.
  • 1.5 Dispose of broken or chipped serviceware, within scope of responsibility, and report losses to supervisors.
2. Clean and maintain public areas.
  • 2.1 Identify public areas that require cleaning or maintenance and take appropriate action.
  • 2.2 Clear empty and unwanted glasses on a regular basis with minimum disruption to customers.
  • 2.3 Clean and prepare tables and public areas hygienically according to organisational requirements.
  • 2.4 Interact with customers to enhance customer service.
3. Work safely and reduce negative environmental impacts.
  • 3.1 Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.
  • 3.2 Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
  • 3.3 Use energy, water and other resources efficiently to reduce negative environmental impacts.
  • 3.4 Sort general waste from recyclables and dispose of them in designated recycling bins.
  • 3.5 Safely dispose of all bar waste, especially hazardous substances, to minimise negative environmental impacts.
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 chemicalsinclude:
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.
Bar surfaces and equipment include:
beer, wine and post-mix service points
blenders
cash register and related equipment
coffee machines
dishwashers
food containers for garnishes and chips
glass washers
glassware
ice machines
refrigeration equipment
service counters
utensils.
Public areas may be indoor or outdoor and include:
bar
function
gaming
restaurant.
Cleaning equipment may include:
brooms, brushes and dustpans
buckets
cleaning cloths
dishwashers
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:
chemicals
cleaning agents.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
efficiently clean bars, public areas and equipment on multiple occasions according to cleaning schedules
work safely and use resources efficiently to reduce negative environmental impacts
work with speed and efficiency to complete cleaning tasks
integrate knowledge of:
different types of cleaning agents and chemicals for bars, public areas and equipment
cleaning sanitising and disinfecting methods for bars, public areas and equipment
correct and environmentally sound disposal methods for waste and hazardous substances.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial bar with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this may be a:
real industry workplace
simulated industry environment such as a training bar servicing customers
industryrealistic ratios of bar staff to customers
equipment used to clean bars, public areas and equipment
a variety of commercial cleaning and sanitising agents and chemicals for cleaning bars, public areas and equipment
commercial cleaning schedules
safety procedures
MSDS for cleaning agents and chemicals and or plain English workplace documents or diagrams that interpret the content of MSDS.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual cleaning a fully equipped bar
inspection of public areas cleaned by the individual
written or oral questioning to assess knowledge of:
different types of cleaning agents and chemicals
cleaning sanitising and disinfecting methods
disposal methods for waste and hazardous substances
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBWOR203B Work effectively with others
SITHFAB202 Operate a bar
SITXCCS202 Interact with customers
SITXWHS101 Participate in safe work practices.
Replaces
State Code National Code Title Type
WB924 SITHFAB001C Clean and tidy bar areas Unit of competency
Replaced By
State Code National Code Title Type
AWR89 SITHFAB001 Clean and tidy bar areas Unit of competency