Application

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.

The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.

Unit mapping information

SITHKOP101 Clean kitchen premises and equipment

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Kitchen Operations

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

• an industry workplace

• a simulated industry environment, such as a training kitchen servicing customers

Assessment must ensure access to:

• commercial kitchen with food preparation and storage areas with floor, walls and shelves

• fixtures and large equipment:

  • bain marie or hot box

  • commercial:

    • blenders and food mills

    • mixers and attachments

  • commercial dishwasher

  • commercial grade work benches

  • commercial ovens with timer and trays:

    • convection

    • deck

    • microwave

  • commercial refrigeration facilities:

    • cool room

    • freezer

    • fridge

  • electronic equipment used for stock control

  • deep-fryer

  • double sink

  • gas, electric or induction stove tops

  • salamander or other form of griller

  • storage facilities:

    • shelving

    • trays

  • slicing machine

• small equipment:

  • cutting, chopping and slicing implements

  • cutting boards

  • graters

  • knives and cleavers:

    • butcher and boning knives

    • butter spreading knives

    • bread knives

    • carving knives

    • large serrated cake knives

    • filleting knives

    • utility knives

  • measurers:

    • metric calibrated measuring jugs

    • measuring spoons

    • portion control scoops and markers

  • meat:

    • bats

    • cleavers

    • hooks

    • thermometers

    • mincers

    • saws

  • scales (1 gram increments) and scales for weighing large quantities

  • scoops, skimmers and spiders

  • service-ware:

    • platters, dishes and bowls

    • cutlery and serving utensils

  • small utensils:

    • flour and drum sieves

    • peelers, corers and slicers

    • strainers and chinois

    • scrapers

    • spatulas

    • pastry brush

    • tongs and serving utensils

  • whisks:

    • fine and coarse stainless steel wire

  • spoons:

    • large plain and slotted metal spoons

    • ladles in a variety of sizes

    • serving spoons

    • wooden spoons

  • temperature probes

  • thermometers

  • personal protective equipment specified in the knowledge evidence

• cleaning materials and equipment:

  • cleaning cloths

  • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

  • dishwashers

  • dustpans and brooms

  • floor scrubbers or polishers

  • garbage bins and bags

  • mops and buckets

  • pressurised steam and water cleaners

  • sponges, brushes and scourers

  • swabs

  • tea towels

  • waste sink for mops

• organisational specifications:

  • equipment manufacturer manuals

  • current commercial stock control procedures and documentation for ordering, monitoring and maintaining cleaning stock

  • commercial cleaning schedules

  • food preparation lists

  • ordering and docketing paperwork

  • safety procedures for chemical accidents

  • SDS for cleaning agents and chemicals and plain English workplace documents or diagrams that interpret the content of SDS

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.