Elements and Performance Criteria

Kitchenware may include:
Crockery
Cutlery
Utensils
Pots and pans.

Removing stains from pots and pans may require pots and pans to be either scrubbed by hand, soaked and/or re-washed.

Washing may be by hand or in a dishwashing machine.

Standards of hygiene for washed and finished kitchenware will be determined by organisational policy and food regulations.

Critical aspects of assessment:
Ability to wash, dry and store dishes in accordance with organisational procedures
Ability to operate dishwasher safely and in accordance with manufacturer's recommendations.

Concurrent assessment and relationship with other units:
This unit can be delivered and assessed independently, however holistic assessment practice with other food services units of competency is encouraged.

Essential knowledge required includes:
Temperature requirements for hand and machine washing, rinsing and drying
OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation
Infection control policy and procedures.

Essential skills required include:
Safe handling and chemical usage practices
Use of equipment for dish washing purposes
Numeracy skills include the ability to count items and estimate quantities
Reading and writing skills - literacy competence required to fulfil job roles in a safe manner and as specified by organisation. The level of skill may range from the ability to understand symbols used in OHS signs, to reading workplace safety pamphlets or procedure manuals, to reading labels. Literacy support available in the workplace may range from having access to support or assistance from expert/mentor/supervisor, to having no communication supports available. Literacy may be required in English or a community language.
Oral communication skills - language competence required to fulfil job roles in a safe manner and as specified by the organisation. Assessors should look for skills in asking questions, providing clear information, listening to and understanding workplace instructions, and clarifying workplace instructions when necessary. The organisation may require competence in English or a community language, depending on client group.

Resource implications:
Resource requirements include all the relevant resources commonly provided in the health service setting. Specific tools may include:
Relevant policies and procedures manuals
Other documentation relevant to the work context such as:
Instructions for the use of equipment
Specific instructions for staff

Method of assessment:
Assessment may include:
Observation of performance
Interviewing and questioning
Formal appraisal systems
Staff/client feedback
Supporting statement of supervisor(s)
Authenticated evidence of relevant work experience and/or formal/informal learning

Context of assessment:
This unit is most appropriately assessed in the workplace or in a simulated workplace and under the normal range of work conditions.
Assessment may be conducted on more than one occasion to cover a variety of circumstances and establish consistency.
A diversity of assessment tasks is essential for holistic assessment.