SITHFAB022 - Clean and tidy bar areas

Unit code: SITHFAB022 | Study level: TAFE
Nominal hours:
15
Location
Footscray Nicholson
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

  • clean the following areas and equipment according to applicable cleaning schedules and within required timeframe on three different occasions:
  • public bar areas
  • commercial bar equipment
  • apply the following safe work practices while cleaning the above areas and equipment:
  • correct manual handling techniques when bending, lifting and carrying heavy equipment
  • efficient use of cleaning agents and chemicals to reduce negative environmental impacts
  • correct and environmentally sound disposal methods for bar waste, recyclables and hazardous substances
  • display of appropriate signage during work to ensure safety of staff members and customers.

Students will also be expected to demonstrate the following knowledge:

  • types of cleaning agents and chemicals for bar areas and equipment:
  • automatic dishwasher liquids, powders or tablets
  • bleach
  • cleaning agents for specialised surfaces
  • deodorisers
  • dishwashing liquids
  • disinfectants
  • floor cleaners
  • glass cleaners
  • pesticides
  • stainless steel cleaners and polishes
  • window cleaners
  • common commercial bar equipment:
  • beer, wine and post-mix service points
  • blenders
  • cash register and related equipment
  • coffee machines
  • dishwashers
  • food containers for garnishes and chips
  • glass washers
  • glassware
  • ice machines
  • refrigeration equipment
  • service counters
  • utensils
  • safe practices for using and storing hazardous substances:
  • chemicals
  • cleaning agents
  • appropriate disposal methods for recyclables:
  • glass bottles and jars
  • plastics
  • paper and cardboard
  • content of safety data sheets (SDS) for cleaning agents and chemicals and of workplace documents or diagrams that interpret the content of those SDS
  • cleaning sanitising and disinfecting methods for:
  • bar floors, shelves and walls
  • bar equipment, service-ware and utensils
  • correct use of the following personal protective equipment when cleaning the areas and equipment specified in the performance evidence:
  • face masks
  • gloves
  • goggles
  • rubber aprons
  • safe manual handling techniques for cleaning bar and public areas:
  • bending
  • lifting
  • carrying heavy equipment
  • potential dangers associated with inert gases used in beverage dispensing systems, and their impact on staff members and customers
  • appropriate signage to be used for areas of restricted access
  • environmentally sound methods for using cleaning agents, chemicals, water and energy when cleaning bar surfaces, public areas and equipment:
    • their impact on the environment, and minimal impact practices to reduce their use
    • disposal methods for the following bar waste:
  • general bar waste
  • hazardous substances
  • recyclable glass, plastic bottles and containers
  • safe operational practices using essential functions and features of equipment used to clean bars, public areas and equipment.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate II in Hospitality
SIT20322 | Certificate ii | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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