Unit of competency Outline
Date retreived
22/07/2026 9:23 AM AWST
22/07/2026 9:23 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 and maintain kitchen premises
Clean and maintain kitchen premises
Unit of competency
National Code
SITHCCC004B
SITHCCC004B
State Code
WB938
WB938
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/07/2014
Field of Education
039909 - Cleaning
Original Release Date
04/07/2014
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to clean and maintain kitchens, and food preparation and storage areas in commercial cookery or catering operations. It requires the ability to set up cleaning equipment and to safely clean premises and equipment using resources efficiently to reduce negative environmental impacts.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Clean, sanitise and store equipment.
- 1.1 Select and prepare suitable wet and dry cleaning agents and chemicals according to relevant manufacturer and OHS and environmental requirements
- 1.2 Clean and sanitise equipment and utensils according to manufacturer instructions and without causing damage.
- 1.3 Store or stack cleaned equipment and utensils safely and in the designated place.
- 1.4 Use cleaning equipment safely and according to manufacturer instructions.
- 1.5 Assemble and disassemble cleaning equipment in a safe manner.
- 1.6 Store cleaning equipment safely and correctly in the designated position and area.
2 Clean and sanitise premises.
- 2.1 Follow cleaning schedules correctly.
- 2.2 Use chemicals and equipment correctly and safely to clean and sanitise walls, floors, shelves and other surfaces.
- 2.3 Clean and sanitise walls, floors, shelves and working surfaces without causing damage to health or property.
- 2.4 Follow procedures in the event of a chemical accident according to enterprise policy and procedures.
- 2.5 Sort linen and safely remove it according to enterprise procedures.
3 Reduce negative environmental impacts.
- 3.1 Use energy, water and other resources efficiently when cleaning premises to reduce negative environmental impacts.
- 3.2 Safely dispose of all waste, especially hazardous substances, to minimise negative environmental impacts.
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. Bold italicised wording in the performance criteria is detailed below.
OHS and environmental requirements may include:
enterprise policies and procedures related to cleaning operations and disposal of used chemicals
general workplace safety procedures
correct use of manual handling techniques
use of hazardous substances and storage requirements
enterprise security procedures.
Equipment to be cleaned and sanitised must include:
crockery
glassware
cutlery
utensils
pots, pans and dishes
containers
chopping boards
garbage bins.
Cleaning equipment may include:
dishwashers
floor scrubbers or polishers
mops
cleaning cloths
brooms and dustpans
pressurised steam and water cleaners.
Surfaces to be cleaned must include:
walls
floors
shelves
benches and working surfaces
ovens, stoves, cooking equipment and appliances
fridges, freezers and coolrooms
storerooms and cupboards
extraction fans.
Procedures in the event of a chemical accident may include:
following first aid procedures within scope of individual responsibility
ensuring contaminated food is destroyed
ensuring food preparation area, surfaces and equipment are treated according to enterprise procedures to avoid any risk to food.
Linen may include:
napkins
tablecloths
serving cloths
tea towels
clothing
cleaning cloths.
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 in the performance criteria is detailed below.
OHS and environmental requirements may include:
enterprise policies and procedures related to cleaning operations and disposal of used chemicals
general workplace safety procedures
correct use of manual handling techniques
use of hazardous substances and storage requirements
enterprise security procedures.
Equipment to be cleaned and sanitised must include:
crockery
glassware
cutlery
utensils
pots, pans and dishes
containers
chopping boards
garbage bins.
Cleaning equipment may include:
dishwashers
floor scrubbers or polishers
mops
cleaning cloths
brooms and dustpans
pressurised steam and water cleaners.
Surfaces to be cleaned must include:
walls
floors
shelves
benches and working surfaces
ovens, stoves, cooking equipment and appliances
fridges, freezers and coolrooms
storerooms and cupboards
extraction fans.
Procedures in the event of a chemical accident may include:
following first aid procedures within scope of individual responsibility
ensuring contaminated food is destroyed
ensuring food preparation area, surfaces and equipment are treated according to enterprise procedures to avoid any risk to food.
Linen may include:
napkins
tablecloths
serving cloths
tea towels
clothing
cleaning cloths.
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 competency
Evidence of the following is essential:
ability to select and use relevant equipment and cleaning agents safely, efficiently and according to acceptable enterprise cleaning routines and timeframes
ability to organise resource effective cleaning of both wet and dry areas and large and small equipment and utensils commonly found in a commercial kitchen
ability to undertake duties according to organisational food safety, health and safety practices
knowledge of correct and environmentally sound disposal methods for waste and in particular for hazardous substances
ability to complete cleaning tasks within the timeframe required by a within commercially realistic timeframes.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen and kitchen storage area as defined in the Assessment Guidelines
access to:
various surfaces for cleaning
appropriate chemicals and material safety data sheets (MSDS)
pest control products
mops, brooms and brushes
cloths, swabs and plastic bucket
personal protective equipment, such as gloves, goggles, face masks and rubber aprons
waste sink for mops
use of appropriate cleaning materials and equipment for kitchen areas.
Methods 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 the candidate cleaning a fully equipped commercial kitchen and storage areas
inspection of areas cleaned by the candidate
oral or written questioning to assess knowledge of cleaning and maintenance procedures, materials equipment and hazardous substances, efficient resource use and safety and hygiene issues
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
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 competency
Evidence of the following is essential:
ability to select and use relevant equipment and cleaning agents safely, efficiently and according to acceptable enterprise cleaning routines and timeframes
ability to organise resource effective cleaning of both wet and dry areas and large and small equipment and utensils commonly found in a commercial kitchen
ability to undertake duties according to organisational food safety, health and safety practices
knowledge of correct and environmentally sound disposal methods for waste and in particular for hazardous substances
ability to complete cleaning tasks within the timeframe required by a within commercially realistic timeframes.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen and kitchen storage area as defined in the Assessment Guidelines
access to:
various surfaces for cleaning
appropriate chemicals and material safety data sheets (MSDS)
pest control products
mops, brooms and brushes
cloths, swabs and plastic bucket
personal protective equipment, such as gloves, goggles, face masks and rubber aprons
waste sink for mops
use of appropriate cleaning materials and equipment for kitchen areas.
Methods 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 the candidate cleaning a fully equipped commercial kitchen and storage areas
inspection of areas cleaned by the candidate
oral or written questioning to assess knowledge of cleaning and maintenance procedures, materials equipment and hazardous substances, efficient resource use and safety and hygiene issues
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S6345 | SITHCCC004A | Clean and maintain kitchen premises | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF670 | SITHKOP101 | Clean kitchen premises and equipment | Unit of competency |