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Clean and Stor

This document outlines the core competencies for cleaning and maintaining kitchen premises. It details 3 key elements: 1) cleaning, sanitizing and storing equipment; 2) cleaning and sanitizing premises; and 3) disposing of waste. For each element, it lists the performance criteria and range of variables. It also provides the evidence guide which outlines the critical aspects of competency, required knowledge and skills, resource implications, and methods of assessment for this unit.

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26 views

Clean and Stor

This document outlines the core competencies for cleaning and maintaining kitchen premises. It details 3 key elements: 1) cleaning, sanitizing and storing equipment; 2) cleaning and sanitizing premises; and 3) disposing of waste. For each element, it lists the performance criteria and range of variables. It also provides the evidence guide which outlines the critical aspects of competency, required knowledge and skills, resource implications, and methods of assessment for this unit.

Uploaded by

ccdnuez01829
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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CORE COMPETENCIES

UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES

UNIT CODE : TRS512328

UNIT DESCRIPTOR : This unit deals with the skills and knowledge involve in
cleaning, sanitizing and maintaining kitchens, equipment
and utensils for food preparation and storage in
commercial/institutional kitchens

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Clean, sanitize and 1.1 Chemicals and clean potable water are selected
store equipment and used for cleaning and/or sanitizing kitchen
equipment utensils, and working surfaces
1.2 Equipment and/or utensils are cleaned and/or
sanitized safely using clean/potable water and
according to manufacturer’s instructions
1.3 Clean equipment and utensils are stored or stacked
safely in the designated place
1.4 Cleaning equipment and supplies are used
safely in accordance with manufacturer’s
instructions
1.5 Cleaning equipment are assembled and
disassembled safely
1.6 Cleaning equipment are stored safely in the
designated position and area

2. Clean and sanitize 2.1 Cleaning schedules are followed based on


premises enterprise procedures
2.2 Chemicals and equipment for cleaning and/or
sanitizing are used safely
2.3 Walls, floors, shelves and working surfaces are
cleaned and/or sanitized without causing damage
to health or property
2.4 First aid procedures are followed if an accident
happens

3. Dispose of waste 3.1 Wastes are sorted and disposed according to


sanitary regulations, enterprise practices and
standard procedures
3.2 Cleaning chemicals are disposed safely according
to standard procedures
RANGE OF VARIABLES

VARIABLE RANGE
1. Equipment May include but are not limited to:
1.1 Kitchen utensils
1.2 Pots, pans, dishes
1.3 Food storage Containers
1.4 Chopping boards
1.5 Garbage bins

2. Surfaces May include but are not limited to:


2.1 Walls
2.2 Floors
2.3 Shelves
2.4 Benches and working surfaces
2.5 Ovens, stoves, cooking equipment and appliances
2.6 Cold storage equipment
2.7 Store rooms and cupboards

3. Cleaning equipment May include but not limited to:


and supplies
Equipment
3.1 Chemical dispensers

Supplies
3.2 Paper towels
3.3 Cleaning agents
3.4 Sanitizers
EVIDENCE GUIDE

1. Critical aspects ofAssessment requires evidences that the candidate:


Competency 1.1 Cleaned and sanitized all food preparation and
presentation areas in accordance with food safety
and occupational health and safety regulations
1.2 Cleaned and sanitized large and small
equipment/utensils commonly found in a
commercial/institutional kitchen
1.3 Demonstrated sanitizing procedures and techniques
1.4 Disposed wastes according to sanitary regulations,
enterprise practices and standard procedures
2. Required Knowledge 2.1 Various types and uses of chemicals and
equipment for cleaning and sanitizing
2.2 Occupational health and safety requirements for
bending, lifting, carrying and using equipments
2.3 Logical and time-efficient work flow
2.4 Environmental-friendly products and practices in
relation to kitchen cleaning
2.5 Sanitation and cross-contamination issues related to
food handling and preparation
3. Required Skills 3.1 Sanitizing and disinfecting procedures and
techniques
3.2 Using and storing cleaning materials and chemicals
3.3 Waste management and disposal procedures and
practices
4. Resource The following resources MUST be provided
Implications 4.1 Access to fully equipped commercial/institutional
kitchen and storage areas
4.2 Access to relevant cleaning materials and
equipment for kitchen areas
5. Methods of Competency may be assessed through:
Assessment 5.1 Direct observation of the candidate while cleaning a
kitchen
5.2 Written or oral questions to test knowledge of
candidate’s on cleaning materials and equipment
and issues
5.3 Review of portfolios of evidence and third party
workplace report of on-the-job performance of the
candidate

6. Context for 6.1 Assessment may be done in the workplace or in a


Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an
accredited assessment center
https://gltnhs-tle.weebly.com/lesson-13.html

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