Clean and tidy bar areas

This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.

Our SITHFAB001 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).

$15.00 inc GST

Total: $15.00

Unit information about the SITHFAB001 training material in this resource

SITHFAB001 information from


This unit describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste.

The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes and wineries.

It applies to people who work with very little independence and under close supervision, including those commonly known as ‘bar usefuls’. The unit can also apply to bar attendants.

Unit mapping information

SITHFAB101 Clean and tidy bar areas

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—Food and Beverage

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 bar. This can be:

  • an industry workplace

  • a simulated industry environment, such as a training bar, café or restaurant serving customers

Assessment must ensure access to:

  • fixtures and large equipment:

    • bar service area

    • cash register and related equipment

    • coffee machines

    • dishwashers

    • glass washer

    • ice machines

    • post-mix dispensing system

    • refrigeration equipment

    • tables and chairs

  • small equipment:

    • bar towels

    • bar tray

    • blenders

    • coasters

    • food containers for garnishes

    • glassware

    • signage used for areas of restricted access

    • utensils:

      • small knives

      • nip measures

      • tongs

      • spoons: bar spoons and teaspoons

  • cleaning materials and equipment to clean bars, public areas and equipment:

    • cleaning cloths

    • commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment

    • dishwashers

    • dustpans and brooms

    • garbage bins and bags

    • hand towel dispenser and hand towels

    • mops and buckets

    • personal protective equipment

    • separate hand basin and antiseptic liquid soap dispenser for hand washing

    • sponges, brushes and scourers

    • tea towels

  • organisational specifications:

    • standards of presentation for the premises

    • cleaning schedules

    • equipment manufacturer instructions

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

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency

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