Ass Tool_SITHKOP009 clean kitchen premises and equipment

SITHKOP009 – Clean kitchen premises and equipment Assessment Tool Mode | Classroom Delivery

Assignment Cover Sheet Student ID Student Name Unit SITHKOP009 – Clean kitchen premises and equipment Assessment Task - Title/Number Trainer/Assessor Date Submitted Note : Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration . Declaration of Originality: By submitting this assignment for assessment, I acknowledge and agree that:  This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy . I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence  No part of this assessment task/work has been copied from any other source without acknowledgement of the source  No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task  A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request  The trainer/assessor may, for the purpose of assessing this assessment task/work: o Provide a copy of this assignment to another member of the faculty for review and feedback; and/or o Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy . I declare that this assessment is my own work. Student signature: Date: ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Admin Use Only Received | Date Stamp Comments (if any) SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 2 of 30

 Personal support services, e.g. a reader, Auslan interpreter, a scribe  assistive technology or special equipment, e.g. screen readers, magnifiers, alternative keyboards  modifying the presentation method, e.g. visual, oral, print, electronic  adjustments to timeframes, e.g. providing materials prior to class, extended time limits  adjustment of the physical environment, e.g. specific furniture, arrangement of classroom. The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005). Skill Recognition and Credit Transfer Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities. Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification. Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website Academic Policies and Procedures Applicable policies and procedure related to this course including plagiarism, assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website. Submission of Work All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission. Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently. Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions. SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 4 of 30

Unit Overview: 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 Learning Outcomes On successful completion of this unit, the learner/trainee will be able to;  Clean and sanitise kitchen equipment.  Clean service-ware utensils.  Clean and sanitise kitchen premises.  Work safely and reduce negative environmental impacts. As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations. These are summarised in the Competency Standards section below. Pre-requisite unit SITXFSA005 Use hygienic practices for food safety Performance Criteria The following performance criteria sp ecify the required level of performance for each of the elements of competency: Element Performance Criteria 1. Clean and sanitise kitchen equipment 1.1. Select and prepare cleaning agents and chemicals and personal protective equipment according to cleaning schedule and product instructions. 1.2. Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers. 1.3. Store clean equipment in designated place. 2. Clean service-ware utensils. 2.1. Sort service-ware and utensils and load dishwasher with appropriate items. 2.2. Hand wash any items not appropriate for dishwasher. 2.3. Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor. 2.4. Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period. 3. Clean and sanitise kitchen premises. 3.1. Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers. 3.2. Clean areas of any animal and pest waste and report incidents of infestation. SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 5 of 30

 selecting and using correct personal protective equipment. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit :  hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes  different types of cleaning and sanitising products and chemicals for kitchens and equipment:  automatic dishwasher:  liquid  powder  tablets  bleach  cleaning agents for specialised surfaces  dishwashing liquid  floor cleaners  pesticides  uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment  safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances, including use of personal protective equipment  safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment  content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS  cleaning and sanitising methods that avoid risk to food for the following food preparation and storage areas:  kitchen floors, shelves and walls  kitchen equipment, service-ware and utensils  purpose of the following personal protective equipment used when cleaning:  face masks  gloves  goggles  aprons  safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment  correct and environmentally sound disposal methods for kitchen waste:  broken service-ware  food waste  hazardous substances:  fats and oils  chemicals  cleaning agents  pest waste  recyclables:  glass bottles and jars  plastics  paper and cardboard  tin or aluminium containers  organisation-specific information:  contents of cleaning schedules SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 7 of 30

 procedures for disposing of contaminated food  reporting mechanisms for infestations  standards of presentation for the premises. SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 8 of 30

Assessment Task Knowledge questions Schedule Outcomes Assessed Performance Criteria Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Instructions for answering written questions:  Student must have to complete a written assessment consisting of a series of questions.  It is expected from students to correctly answer all the questions.  Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.  Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.  Student must not use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.  Assessor should not accept answers copied directly from texts without acknowledgement of the text  Trainer/Assessor will provide student further information regarding the location of completing this assessment task. 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  adhere with your BIC’s submission guidelines  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. Assessment information Information about how you should complete this assessment can be found in Appendix A of the SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 10 of 30 i

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 B of the Student User Guide. Questions Provide answers to all of the questions below. 1. Explain why it is so important to make sure commercial kitchens have a cleaning program in place. Ans- It is crucial to have a cleaning program in place in commercial kitchens for several reasons. First and foremost, cleanliness is essential for food safety. A clean kitchen reduces the risk of contamination and foodborne illnesses. It also helps maintain the quality and taste of the food produced. A clean and organized kitchen is more efficient, allowing for smoother operations, quicker meal preparation, and reduced downtime due to equipment malfunction or safety hazards. Additionally, a well-maintained kitchen is more appealing to customers and inspectors, contributing to a positive reputation and compliance with health and safety regulations. Regular cleaning and maintenance also extend the lifespan of kitchen equipment, reducing the need for costly replacements. Overall, a cleaning program ensures a safe, efficient, and hygienic kitchen environment, benefiting both staff and customers. 2. 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 che mical label to determine the dilution/usage rates. Product 1 name Chlorine PPE to be worn Respiratory protection: NIOSH-approved full or half- face piece (with goggles) respiratory protective equipment Up to 5 ppm:  Any chemical cartridge respirator with cartridge providing protection against the compound of concern SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 11 of 30

by hand when the container is not in use. Store full containers for long periods. For other precautions in using this product Disposal considerations Do not attempt to dispose of residual or unused quantities. Return to the supplier Dilution/usage rates Pour 1 part liquid bleach and 9 parts water into a bucket. (0.5% strong chlorine solution) Product 2 name Ammonia PPE to be worn  Use suitable respiratory protective device when high concentrations are present. USe suitable respiratory protective device when aerosol or mist is formed. For spills, respiratory protection may be advisable.  the glove material has to be impermeable and resistant to the product/ the substance the preparation being use/handled. Selection of the glove material on consideration of the penetration times, rates of diffusion and the degradation.  safety glasses with side shields or goggles. Physical or health hazards Exposure to high concentrations of ammonia in air causes immediate burning of the eyes, nose, throat and respiratory tract and can result in blindness, lung damage or death. Inhalation of lower concentrations can cause coughing, and nose and throat irritation. SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 13 of 30

Storage requirements  Provide ventilation for containers. Avoid storage near extreme near extreme heat, ignition sources or open flame. Store away from foodstuffs. Store away from oxidizing agents. Store in cool, dry conditions in well sealed containers. Store with like hazards. Disposal considerations  Product/containers must not be disposed together with household garbage. Do not allow product to reach sewage system or open water. It is the responsibility of the waste generator to properly characterize all waste materials according to applicable regulatory entities (US 40CDR262.11). Consult federal state/ provincial and local regulations regarding the proper disposal of waste material that may incorporate some amount of this product. Dilution/usage rates Mix 1/4 cup ammonia with 1 gallon of water in a bucket Product 3 name Iodine PPE to be worn  Eye/face protection face shield and safety glasses. Use equipment for eye protection tested and approved under appropriate government standards such as  NIOSH (US) or EN 166(EU). Skin protection:  handle with gloves. Gloves must be inspected prior to use. Use proper glove removal technique (without touching glove's outer surface) to avoid skin contact with this product. Dispose contaminated gloves after use in accordance with the applicable laws and good laboratory practices. Wash and dry hands. Full contact: Material - Nitrile rubber Min layer thickness - 0.11mm Break through time - 480 min   Splash contact: SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 14 of 30

Dishwasher liquid Sunlight, Cascade, or other brand-specific products Dishwasher powder Finish, Electrasol, or other brand-specific products Dishwasher tablets Finish Powerball, Cascade Platinum, or other brand- specific products Bleach Clorox, Lysol, or other brand-specific bleach products Cleaning agents for specialised surfaces Formula 409, Windex, or specific surface cleaners Dishwashing liquid Dawn, Palmolive, or other brand-specific products Floor cleaners Pine-Sol, Mr. Clean, or other brand-specific floor cleaners SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 16 of 30

Pesticides Specific pesticides for pest control, varying by brand and type 4. Explain the importance of wearing personal protective equipment when undertaking cleaning activities. In your answer, explain how face masks, goggles, gloves and aprons can protect you from hazardous substances. Ans- Wearing personal protective equipment (PPE) during cleaning activities is crucial for several reasons: Protection from hazardous substances: Cleaning often involves the use of chemicals that can be harmful if they come into contact with the skin, are inhaled, or accidentally ingested. PPE provides a barrier between these substances and the body, reducing the risk of injury or illness. Face Masks: These protect the respiratory system by filtering out harmful particles that could be inhaled during cleaning. This is particularly important when using chemicals that release fumes or dust. Goggles: These protect the eyes from splashes of harmful substances. Many cleaning chemicals can cause serious eye damage, including blindness, if they come into contact with the eyes. Gloves: These protect the hands from direct contact with cleaning chemicals, which can cause skin irritation, burns, or other injuries. They also protect against sharp objects that might be encountered during cleaning. Aprons: These protect the body and clothing from splashes of harmful substances. They also help to prevent the spread of contaminants to other areas. In addition to protecting the individual, PPE also helps to prevent cross-contamination between different areas or items being cleaned. It's important to remember that PPE is the last line of defense against hazards, and it's crucial to also use other safety measures, such as proper ventilation and safe handling practices. 5. Explain how you would dispose of the following items safely and in a way that is environmentally conscious? Broken or chipped service- ware or crockery These should be carefully wrapped in newspaper or placed in a sturdy bag to prevent injury during disposal. They can't be recycled in the usual way because they are often made from a type of ceramic SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 17 of 30

Item Yes No Chemical waste No Food tins Yes Waxed cardboard boxes No Plastic containers Yes Hot liquid and ashes No Crockery No SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 19 of 30

Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: Assessment Task 2 SITHKOP009 – Clean kitchen premises and equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 20 of 30