Unit of competency Outline

Date retreived
23/07/2026 5:16 AM AWST

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Clean food-handling areas and equipment

Clean food-handling areas and equipment

Unit of competency
National Code
CPPCLO3113
State Code
ODO80
TGA Status
Current
DTWD Status
Approved
Current Release Number
2.00
Current Release Date
19/12/2022
View on TGA
State Implementation and Classification
Approved Date
28/01/2022
Field of Education
039909 - Cleaning
Original Release Date
28/01/2022
Nominal Hours
20
Description
This unit specifies the skills and knowledge required to undertake regular or periodic cleaning of areas where food is received, inspected, stored, handled, prepared, processed, packaged or transported, including food courts, kitchens or food-processing areas.It includes assessing the extent of the cleaning task and selecting and using the required cleaning methods, equipment and cleaning agents.This unit applies to cleaning industry personnel who work alone or in teams. They use a range of cognitive, technical and communication skills to select and apply a range of methods, tools, materials and information to complete routine cleaning activities and provide solutions to predictable and sometimes unpredictable problems. All work must be carried out in accordance with relevant state/territory legislation and regulations, including work health and safety (WHS), and codes of practice as well as organisational procedures.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1 Plan and prepare to clean food-handling areas.
  • 1.1 Identify cleaning requirements and worksite access and security procedures and, if needed, clarify issues with supervisor, team member or client.
  • 1.2 Maintain personal hygiene and select, check for fit and serviceability and use personal protective equipment (PPE) according to WHS and job requirements.
  • 1.3 Identify site hazards and risks, position safety signage and barriers and cover items and areas requiring protection according to WHS and job requirements.
  • 1.4 Check and document pre-existing damage to areas and equipment according to organisational requirements.
  • 1.5 Determine appropriate cleaning and sanitising required based on type of equipment and surfaces, and soil types.
  • 1.6 Select the appropriate equipment and cleaning agents and confirm requirements for safe use according to manufacturer instructions.
  • 1.7 Determine sequence of tasks for maximum hygiene and efficiency of area cleaning.
2 Clean and sanitise food-handling surfaces and equipment.
  • 2.1 Move and protect items that impede cleaning activities according to WHS and job requirements.
  • 2.2 Pre-clean by removing superficial soil and debris from food-handling surfaces prior to applying selected cleaning method.
  • 2.3 Use appropriate cleaning methods and equipment to clean food-handling surfaces according to WHS, manufacturer recommendations and job requirements.
  • 2.4 Sanitise food-handling equipment and surfaces according to manufacturer specifications and job requirements.
3 Complete work activities.
  • 3.1 Empty, clean and sanitise rubbish bins and insert new bin liners according to WHS and job requirements.
  • 3.2 Tidy work area, remove safety signage and barriers and dispose of soil and waste in accordance with WHS and environmental requirements.
  • 3.3 Clean and/or dispose of PPE as required by organisational standards.
  • 3.4 Replenish consumables and supplies, if required, according to job and organisational requirements.
  • 3.5 Check cleaning equipment for faults, wear or damage and report in accordance with organisational requirements.
  • 3.6 Report condition of equipment or surfaces inconsistent with food-safety according to hygiene and organisational requirements.
  • 3.7 Record site cleaning and store cleaning equipment and materials in accordance with organisational requirements.
No information
No information
Replaces
State Code National Code Title Type
AXI72 CPPCLO3038 Clean food-handling areas Unit of competency