CPPCLO3038

Application

This unit of competency specifies the outcomes required to clean areas where food is dispatched, handled, inspected, packaged, prepared, processed, received, stored and transported. The unit covers assessing the extent of the cleaning task and selecting required cleaning equipment, chemicals and methods.

The unit supports cleaners who work alone or in teams. It applies in a range of commercial and residential work sites, including food courts and commercial or industrial food-processing kitchens or plants.

Unit mapping information

CPPCLO3038A Clean food-handling areas

Licensing, legislative, regulatory or certification requirements

No licensing, legislative, regulatory, or certification requirements apply to this unit of competency at the time of endorsement.

Foundation skills

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

Unit sector or competency field

Cleaning operations

Prerequisite, co-requisite or interdependent assessment of units

Not applicable

Assessment conditions

The following must be present and available to learners during assessment activities:

• equipment:

  • as listed in the range of conditions

  • PPE as listed in the range of conditions

• materials:

  • cleaning chemicals as listed in the range of conditions

  • consumables as listed in the range of conditions

• specifications:

  • Food Safety Standard 3.2.2, Clause 17:3

  • food-safety program

  • work instructions and schedules

• physical conditions:

  • work site with food-handling areas

• relationships with team members and supervisor:

  • work may be conducted alone or as part of a team

Timeframe:

• as specified by the task