SITHKOP009

Clean kitchen premises and equipment

Note: SITHKOP009 supersedes SITHKOP001

Unit Code: SITHKOP009

This accredited training resource supports Australian Registered Training Organisations (RTOs) in delivering nationally recognised vocational education and training (VET).

The resource includes:

  • Learning Resource Material
  • Assessment Workbook
  • Assessment Mapping Guide covering Performance Criteria, Knowledge Evidence and Performance Evidence

Information on Catapult resources is available in the Catapult Knowledge Base.

Available in print and online.

This resource is available as a hardcopy (printed) book in Learner Guide and Trainer/Assessor Guide variants, and for online delivery and assessment through Catapult LMS. Contact us to learn more.

Important: RTOs are responsible for validating all training and assessment resources against their own Training and Assessment Strategy (TAS) and relevant regulatory requirements.

SITHKOP009 information from training.gov.au.

Application

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.

The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Assessment conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace; or
  • a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

  • commercial kitchen with food preparation and storage areas with floor, walls and shelves
  • fixtures and large equipment:
    • commercial blender, mixer and attachments
    • commercial dishwasher
    • commercial grade work benches
    • commercial oven with timer and trays:
      • convection
      • microwave
    • commercial refrigeration facilities:
      • freezer
      • fridge
    • deep-fryer
    • sink
    • gas, electric or induction stove top
    • storage facilities:
      • shelving
      • trays
    • slicing machine
  • small equipment:
    • cutting board
    • knives and cleavers
    • scales
    • scoops, skimmers and spiders
    • service-ware
  • small utensils:
    • spoons and ladles
    • temperature probe
    • thermometer
  • personal protective equipment
  • cleaning materials and equipment:
    • cleaning cloths
    • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
    • dustpans and brooms
    • garbage bins and bags
    • mops and buckets
    • sponges, brushes and scourers
    • tea towels
    • waste sink for mops
  • organisational specifications:
    • equipment manufacturer manuals
    • food safety policies
    • current commercial stock control procedures and documentation for ordering, monitoring and maintaining cleaning stock
    • commercial cleaning schedules
    • SDS for cleaning agents and chemicals and 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 achieved the Certificate II in Kitchen Operations, or Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or
  • hold a trade certificate as a cook or chef or equivalent.

Request a Sample of SITHKOP009

$17.00 inc GST

Total: $17.00
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