SITHKOP001 Clean kitchen premises and equipment Assessment
Introduction
Welcome to the Student Assessment Tasks for SITHKOP001 Clean kitchen premises and equipment. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
SITHKOP001 Clean kitchen premises and equipment 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.
For you to be assessed as competent, you must successfully complete two assessment tasks:
- Assessment Task 1: Knowledge questions – You must answer all questions correctly.
- Assessment Task 2: Student Logbook – You must complete a range of cleaning and sanitising tasks and complete a Student Logbook. The assessor must also observe these tasks.
Preparing for assessment
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
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Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: · Student Logbook (Assessment Task 2) |
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
- review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
- comply with the due date for assessment which your assessor will provide
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
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Assessment information |
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Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: · where this task should be completed · the maximum time allowed for completing this assessment task · whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. |
Questions
- Explain why it is so important to make sure commercial kitchens have a cleaning program in place.
- Locate the SDSs of three types of hazardous substances used when cleaning a commercial kitchen. Review each one and fill out the tables below. Read the chemical label to determine the dilution/usage rates.
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Product 1 name: |
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PPE to be worn |
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Physical or health hazards |
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Storage requirements |
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Disposal considerations |
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Dilution/usage rates: |
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Product 2 name: |
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PPE to be worn |
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Physical or health hazards |
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Storage requirements |
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Disposal considerations |
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Dilution/usage rates: |
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Product 3 name: |
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PPE to be worn |
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Physical or health hazards |
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Storage requirements |
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Disposal considerations |
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Dilution/usage rates: |
- Identify at least one cleaning or sanitising product for each of the following. You may use the Internet or identify the ones used in your training kitchen or workplace.
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Dishwasher liquid |
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Dishwasher powder |
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Dishwasher tablets |
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Glass cleaner |
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Bleach |
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Cleaning agents for specialised surfaces |
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Deodorisers |
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Dishwashing liquid |
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Disinfectants |
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Floor cleaners |
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Pesticides |
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Stainless steel cleaner and polish |
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Window cleaner |
- Explain the importance of wearing personal protective equipment when undertaking cleaning activities. In your answer, explain how face masks, goggles, gloves and rubber aprons can protect you from hazardous substances.
- Explain how you would dispose of the following items safely and in a way that is environmentally conscious?
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Broken or chipped service-ware or crockery |
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Chemical products/cleaning agents |
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Food waste |
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Animal fats, ghee and cooking oils |
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Fruit and vegetable matter |
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Food that is out of date, contaminated/spoiled or used |
- Using the table below, identify what items can be recycled and what cannot be recycled (using the local council’s recycling bins).
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Item |
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Paper |
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Glass jars |
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Cardboard |
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Polystyrene |
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Cling wrap/film |
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Plastic bags |
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Aluminium containers |
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Cooking oil |
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Chemical waste |
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Food tins |
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Waxed cardboard boxes |
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Plastic containers |
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Hot liquid and ashes |
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Crockery |
Assessment Task 2: Student logbook
Information for students
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Tasks required for this unit This unit of competency requires that you: · follow cleaning schedules to clean and sanitise kitchen surfaces, food preparation and food storage areas in a commercial kitchen on at least six different occasions, including: |
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o benches and working surfaces o cool rooms o cupboards o pantry o freezers |
o fridges o microwaves o ovens o storerooms o stoves |
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· clean and sanitise each of the following large and small equipment items on at least six occasions according to cleaning schedules: |
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o large and small pots o deep fryers o dishwashers o glasswashers o temperature probes o blenders and attachments o slicing machines |
o fry pans o baking trays o garbage bins o scales o food processors and attachments o mincers o ovens |
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· clean and replenish the following commercial service-ware and utensils on at least six occasions: |
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o cutting boards o cooking utensils o cutlery o graters and peelers |
o containers o crockery and dishes o glassware o knives |
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· sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six occasions: |
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o cleaning cloths o napkins o tablecloths |
o clothing o serving cloths o tea towels |
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You must also demonstrate: |
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· the use of the correct types of cleaning agents and chemicals for kitchens and equipment · effective cleaning, sanitising and disinfecting methods for kitchens and equipment · correct and environmentally sound disposal methods for waste and hazardous substances · efficient use of energy, water and other resources · the correct way to clean up a (simulated) chemical spill as per SDS requirements. Instructions for how you will complete these requirements are included below. |
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Activities
Complete the following activities.
- Carefully read the following information.
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Successful completion of this unit requires that you complete the range of cleaning and sanitising tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you. |
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Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during this unit. These include: · following your kitchen’s cleaning schedule · following your kitchen’s procedures including those related to safety, cleaning, sustainability and waste disposal · following equipment manufacturer’s instructions for cleaning and sanitising · selecting and preparing the right types of cleaning agents/chemicals · following chemical labels and SDSs when working with chemicals · wearing the correct PPE as required for the cleaning job and chemicals being used · sorting service-ware and utensils · handwashing items that are not suitable for the dishwasher · loading dishwashers with appropriate items · correctly disposing of damaged service-ware and following reporting procedures · ensuring service-ware/crockery is replenished during service periods · taking action to clean and report signs of animal and/pest waste · correctly handling kitchen waste to avoid cross contamination · demonstrating effective manual handling techniques · using resources in a sustainable manner, including water and energy · applying sustainable practices when disposing of kitchen waste and hazardous substances · reassembling and returning cleaned equipment and utensils to their correct storage locations · completing workplace documentation to replace out-of-stock cleaning materials · working within commercial time constraints and deadlines · storing hazardous substances and chemical products safely · following safety procedures/SDS to clean up a chemical spill and avoid food contamination · following workplace procedures including those related to: o food disposal o sustainable practices o work health and safety and hygiene o cleaning/organisation standards of presentation o chemical handling. How will I provide evidence? In your Student Logbook, you will find some detailed information about providing evidence, a logbook summary and a reflective journal. Each time that you complete cleaning and sanitising activities for the purpose of this unit, you will need to: · complete a reflective journal (a reflective journal provides an opportunity for you to think about work you performed – what went well, what you would do differently next time); it also helps you to provide assessment evidence · ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal. Your assessor will also observe some of your cleaning and sanitising activities and complete an observation checklist. Tips for completing your Student Logbook · Read through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor. · Stay up to date! Complete a logbook entry each time you complete cleaning and sanitising activities and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. · Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! |
- Complete cleaning and sanitisation activities.
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Follow the kitchen’s cleaning schedules and procedures and complete all required cleaning and sanitising tasks as listed in the ‘Tasks required for this unit’ box. Remember that you need to demonstrate your skills in each area on at least six occasions. Your Student Logbook will provide you with guidance so you won’t forget anything. You will need to: · follow equipment manufacturer’s instructions for cleaning and sanitising · select and prepare the right types of cleaning agents/chemicals · follow chemical labels and SDSs · wear the correct PPE · sort service-ware and utensils · handwash items that are not suitable for the dishwasher · load dishwashers with appropriate items · correctly dispose of damaged service-ware and follow reporting procedures · ensure service-ware/crockery is replenished during service periods · take action to clean and report signs of animal and/pest waste · correctly handle kitchen waste to avoid cross contamination · demonstrate effective manual handling techniques · use resources in a sustainable manner, including water and energy · apply sustainable practices when disposing of kitchen waste and hazardous substances · reassemble and return cleaned equipment and utensils to their correct storage locations · complete workplace documentation to replace out-of-stock cleaning materials · work within commercial time constraints and deadlines · store hazardous substances and chemical products safely · take action to deal with a simulated chemical spill as per SDS and safety procedures · following workplace procedures including those related to: o food disposal o sustainable practices o work health and safety and hygiene o cleaning/organisation standards of presentation o chemical handling. |
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Complete a reflective journal each time you complete any activities that are relevant to this task. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration. |
- Submit documents to your assessor.
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Send or submit the completed Student Logbook to your assessor. |
