Unit of competency Outline
Date retreived
22/07/2026 3:04 PM AWST
22/07/2026 3:04 PM 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.
Perform kitchenware washing
Perform kitchenware washing
Unit of competency
National Code
HLTFS205D
HLTFS205D
State Code
WD151
WD151
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
19/07/2012
Field of Education
039909 - Cleaning
Original Release Date
19/07/2012
Nominal Hours
10
Description
DescriptorThis unit of competency covers the skills and knowledge required to stack, wash, dry and store dishes, kitchenware and associated implements
Notes
Elements and Performance Criteria
1. Prepare to wash dishes and associated items
- 1.1 Sort and stack dishes and items safely
- 1.2 Load dishwasher safely and correctly
- 1.3 Use correct amount of dishwashing liquid/powder
- 1.4 Set the correct cycle of the dishwasher
- 1.5 Dispose of waste hygienically
2. Wash and dry dishes
- 2.1 Wash dishes and other items safely and at the correct temperature
- 2.2 Use correct washing implements
- 2.3 Remove stains from pots and pans in the washing process
- 2.4 Follow temperature standards according to food regulations
- 2.5 Wash and disinfect dishes
- 2.6 Use correct drying method
3. Store dishes
- 3.1 Take dry dishes and other items to storage area and stack safely
- 3.2 Dispose of cracked, chipped or broken dishes appropriately
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. Add any 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.
Kitchenware may include:
Crockery
Cutlery
Utensils
Pots and pans
Removing stains from pots and pans may require pots and pans to be scrubbed by hand, soaked and/o re-washed
Washing may be by hand or in a dishwashing machine
Standards of hygiene for washed and finished kitchenware will be determined by organisation policy and food regulations
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any 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.
Kitchenware may include:
Crockery
Cutlery
Utensils
Pots and pans
Removing stains from pots and pans may require pots and pans to be scrubbed by hand, soaked and/o re-washed
Washing may be by hand or in a dishwashing machine
Standards of hygiene for washed and finished kitchenware will be determined by organisation policy and food regulations
EVIDENCE GUIDE
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 this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Observation of workplace performance is essential for assessment of this unit
Consistency of performance should be demonstrated over the required range of workplace situations
Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
relevant policies and procedures manuals
other documentation relevant to the work context such as instructions for the use of equipment and specific instructions for staff
Method of assessment
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation
Supporting statement of supervisor(s)
Authenticated evidence of relevant work experience and formal training
Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in culturally and linguistically diverse (CALD) environments
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities
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 this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Observation of workplace performance is essential for assessment of this unit
Consistency of performance should be demonstrated over the required range of workplace situations
Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
relevant policies and procedures manuals
other documentation relevant to the work context such as instructions for the use of equipment and specific instructions for staff
Method of assessment
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation
Supporting statement of supervisor(s)
Authenticated evidence of relevant work experience and formal training
Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in culturally and linguistically diverse (CALD) environments
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8255 | HLTFS205C | Perform kitchenware washing | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVZ80 | HLTFSE003 | Perform kitchenware washing | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| AWJ4 | HLT33115 | Certificate III in Health Services Assistance | Qualification |
| J052 | HLT21212 | Certificate II in Health Support Services | Qualification |