Unit of competency Outline

Date retreived
23/07/2026 10:38 AM AWST

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Clean and tidy bar areas

Clean and tidy bar areas

Unit of competency
National Code
SITHFAB022
State Code
OEA11
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
039909 - Cleaning
Original Release Date
18/10/2022
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 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.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Clean bar and equipment.
  • 1.1. Select and prepare cleaning agents and chemicals according to work schedule and product instructions.
  • 1.2. Clean bar surfaces and equipment according to organisational standards and food safety procedures, and with minimum disruption to bar attendants.
  • 1.3. Operate cleaning 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 service-ware, within scope of responsibility, and report losses according to organisational procedures.
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 personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
  • 3.2. Use energy, water and other resources efficiently to reduce negative environmental impacts.
  • 3.3. Sort general waste from recyclables and dispose of in designated recycling bins.
  • 3.4. Safely dispose of all bar waste, including hazardous substances.
No information
No information
Replaces
State Code National Code Title Type
AWR89 SITHFAB001 Clean and tidy bar areas Unit of competency