Unit of competency Outline
Date retreived
22/07/2026 3:35 AM AWST
22/07/2026 3:35 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Clean and tidy bar areas
Clean and tidy bar areas
Unit of competency
National Code
SITHFAB001A
SITHFAB001A
State Code
S6382
S6382
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
22/10/2008
Field of Education
039909 - Cleaning
Original Release Date
22/10/2008
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to provide general assistance in a bar area. It includes the skills to clean and tidy bars and public areas, including collecting glasses and interacting with customers. It does not include the preparation and service of alcoholic beverages which is found in the unit SITHFAB002A Operate a bar.Some States and Territories will have legislative requirements in relation to the service of alcohol.
Notes
Elements and Performance Criteria
1 Clean bar and equipment.
- 1.1 Clean bar surfaces and equipment according to enterprise standards and hygiene regulations, in consultation with other bar attendants and with minimum disruption to bar operations.
- 1.2 Operate equipment according to manufacturer instructions and enterprise procedures.
- 1.3 Check condition of utensils and glassware during the cleaning process for dirty or damaged items.
- 1.4 Safely dispose of broken and cracked items and other waste according to enterprise procedures and environmental considerations.
2 Clean and maintain public areas.
- 2.1 Identify public areas that require cleaning or maintenance promptly 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 enterprise requirements.
- 2.4 Interact with customers, where appropriate, to enhance customer service.
RANGE STATEMENT
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 in the performance criteria is detailed below.
Bar surfaces and equipment include:
service counters
beer, wine and post-mix service points
cash register and related equipment
refrigeration equipment
ice machines
blenders
coffee machines
utensils
glassware
food containers for garnishes and chips
glass-washers.
Public areas may be indoor or outdoor and include:
bar areas
restaurant areas
function areas
gaming areas.
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 in the performance criteria is detailed below.
Bar surfaces and equipment include:
service counters
beer, wine and post-mix service points
cash register and related equipment
refrigeration equipment
ice machines
blenders
coffee machines
utensils
glassware
food containers for garnishes and chips
glass-washers.
Public areas may be indoor or outdoor and include:
bar areas
restaurant areas
function areas
gaming areas.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to maintain the cleanliness and tidiness of bar area during normal operating conditions within appropriate timeframes
ability to follow enterprise bar cleaning procedures safely and hygienically.
Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped bar, including current industry equipment, as defined in the Assessment Guidelines
access to an appropriate range of cleaning equipment and chemicals
industry-realistic conditions, such as typical bar staff to customer ratios.
Methods 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 candidate cleaning and maintaining bar area and public area
written or oral questions to test knowledge of hygiene, relevant legislation and OHS issues
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB002A Operate a bar
SITHFAB009A Provide responsible service of alcohol.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to maintain the cleanliness and tidiness of bar area during normal operating conditions within appropriate timeframes
ability to follow enterprise bar cleaning procedures safely and hygienically.
Context of and specific resources for assessment
Assessment must ensure:
access to a fully equipped bar, including current industry equipment, as defined in the Assessment Guidelines
access to an appropriate range of cleaning equipment and chemicals
industry-realistic conditions, such as typical bar staff to customer ratios.
Methods 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 candidate cleaning and maintaining bar area and public area
written or oral questions to test knowledge of hygiene, relevant legislation and OHS issues
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHFAB002A Operate a bar
SITHFAB009A Provide responsible service of alcohol.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2087 | THHBFB00B | Clean and tidy bar areas | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WB924 | SITHFAB001C | Clean and tidy bar areas | Unit of competency |
| WA606 | SITHFAB001B | Clean and tidy bar areas | Unit of competency |
