Unit of competency Outline

Date retreived
22/07/2026 1:10 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 premises and equipment

Clean premises and equipment

Unit of competency
National Code
SITHACS101
State Code
WF583
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
12
Description
This unit describes the performance outcomes, skills and knowledge required to carry out general cleaning duties. It requires the ability to set up cleaning equipment and to safely clean premises and equipment using resources efficiently to reduce negative environmental impacts.
Notes
Elements and Performance Criteria
1. Select and set up equipment and materials.
  • 1.1 Select equipment for cleaning task.
  • 1.2 Check that equipment is clean and in safe working condition prior to use.
  • 1.3 Select and prepare suitable wet and dry cleaning agents according to manufacturer instructions, work health and safety and environmental requirements.
  • 1.4 Select and use protective clothing where necessary.
2. Clean wet and dry areas and associated equipment.
  • 2.1 Take account of potential customer inconvenience in scheduling and performing cleaning tasks.
  • 2.2 Prepare wet and dry areas to be cleaned and identify hazards.
  • 2.3 Barricade work areas or place warning signs as required reducing risks to others.
  • 2.4 Select and apply correct cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations, safety and organisational procedures.
  • 2.5 Avoid unhygienic personal contact with food or food contact surfaces.
  • 2.6 Avoid unhygienic cleaning practices that may cause food-borne illnesses.
  • 2.7 Use equipment correctly and safely.
  • 2.8 Reduce negative environmental impacts through efficient use of energy, water and other resources.
  • 2.9 Safely dispose of all waste and hazardous substances.
3. Maintain and store cleaning equipment and chemicals.
  • 3.1 Clean equipment after use according to organisational requirements and manufacturer instructions.
  • 3.2 Carry out or arrange routine maintenance.
  • 3.3 Identify and report equipment faults.
  • 3.4 Store equipment in designated area in a condition ready for re use.
  • 3.5 Store chemicals according to health and safety requirements.
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.
Equipment may include:
electrically operated equipment:
polishers
scrubbers
vacuum cleaners
garbage receptacles
manual equipment:
brushes
buckets
dusters
mops and cloths.
Cleaning agentsmay include:
agents for specialised surfaces:
glass
wood
deodorisers
disinfectants
spot cleaning agents
pesticides.
Work health and safety and environmental requirements may include:
hazardous substances and storage requirements
MSDS
safe manual handling techniques.
Protective clothing may include:
aprons
breathing apparatus
gloves
goggles and masks
headwear
jackets
overalls
waterproof clothing and footwear.
Wet and dry areas may include:
balconies
bathrooms
bedrooms
function rooms
kitchens
private lounge areas
public areas
storage areas.
Hazards may include:
breakages
heated utensils and surfaces
human material or waste
sharp items:
knives
needles and syringes
surgical dressings
wet or slippery surfaces.
Unhygienic personal contact may include:
transferring micro-organisms by:
blowing nose
coughing
drinking
eating
scratching skin and hair
sneezing
spitting
touching wounds
transmitting tobacco products by smoking.
Food contact surfaces may include:
chopping boards
containers
cooking utensils
crockery
cutlery
glassware
pots and pans
sinks
workbenches.
Unhygienic cleaning practices may include:
cleaning food contact surfaces with linen that may be contaminated with human waste:
blood
body secretions
faeces
using dirty:
cleaning cloths
tea towels
spreading bacteria from bathroom or bedroom areas to mini-bar or kitchen areas.
Routine maintenance may include:
dismantling and reassembling
drying out
emptying
sanitising
washing and rinsing
wiping down and cleaning.
EVIDENCE GUIDE
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:
select and safely use cleaning agents and equipment on wet and dry areas
complete cleaning tasks to required standards within commercially-realistic timeframes
use hygienic cleaning practices
integrate knowledge of cleaning products, cleaning techniques, waste disposal and ways of
conserving resources in the cleaning process.
Context of and specific resources for assessment
Assessment must ensure use of:
wet and dry areas to be cleaned, that include a range of different hard and soft surfaces
electrical and manual cleaning equipment
cleaning agents for multiple hard and soft surfaces
protective clothing and other safety equipment.
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 cleaning and maintenance activities
inspection of areas cleaned by the individual
oral or written questioning to assess knowledge of cleaning and maintenance procedures,
materials, equipment and hazardous substances and efficient resource use
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:
SITHACS202 Prepare rooms for guests.
Replaces
State Code National Code Title Type
WB932 SITHACS006B Clean premises and equipment Unit of competency
Replaced By
State Code National Code Title Type
AWS34 SITHACS001 Clean premises and equipment Unit of competency