Learners Assessment Guid

SITHKOP009 Clean kitchen premises and

equipment

Assessment 1 - Activity
 SITHKOP009 Clean kitchen premises and equipment RTO No: 21595 | CRICOS Code: 2634E

Assessment Information

 You must achieve a satisfactory outcome for each of the required criteria of this assessment to
be deemed satisfactory for this assessment. You must achieve a satisfactory result for the
assessments for this unit of competency to achieve a competent result for the unit. If one or more
of the assessment results are not satisfactory, you will be Not Yet Competent for this unit.
 You may follow the Assessment Appeals process in the Student Handbook
([Link]) if you are not satisfied with:
o the assessment result; or
o the way an assessment was carried out by your trainer; or
o the conditions or structure of the assessment
The student handbook has the steps for reassessment if you receive a Not Yet Competent mark and
do not want to appeal.

Reasonable adjustment for assessment

Where students have highlighted Language, Literacy and Numeracy issues reasonable adjustment to
the assessment can be made. Should you receive a ‘Not Yet Competent’ or ‘Resubmit’ result for the
assessment you will be given the opportunity to re-submit your assessment work with any
amendments requested by your trainer.
The adjustment may include actions such as:
• Student demonstrating knowledge through verbal discussion to identify correct answers
• Student demonstrating knowledge through applied skills
• Allowing additional time relating to disability
• Through consultation amending assessment timeframes
• Assistance in the form of the training location to allow easier access
• Accessing relevant equipment or aids to assist the student
• Adjustments to the assessment methods to cater for any special needs (without effecting the
integrity of the outcome)

If a student requests or is identified as requiring reasonable adjustment to the training and

assessment process a detailed training and assessment plan including timetables, notes regarding
the required adjustments, and any related communications regarding the adjustments must be
maintained in the students file.
The RTO Manager must review and authorise any request for ‘reasonable adjustment’ to ensure that
any adjustments and resulting outcomes are not affecting the integrity of the training and assessment
process.

Location of and completion timeframes for assessment

The location of the assessment will depend upon the nature of the assessment. Direct observation of
student’s skills will be assessed in the commercial kitchens / simulated restaurant at Academia, the
timeframes for these assessments will be related to the scheduled times of the practical classes.
Other assessments such as; role plays, in class activities, presentations and written tests will be
conducting in the classroom. The timeframes and due dates for these assessments, as well as any
reports, projects or research assignments, are documented in the stage outlines. Stage outlines are
handed out at the beginning of each term.

SITHKOP009 Clean kitchen premises and equipment Assessment 1 Version1_February 2023 Page 1 of 6
©Copyright Academia International 2023 Approved by: Curriculum Manager
NOTE: printing this policy document may make it obsolete and is discouraged.
If you are viewing a printed version of this policy document, you must check Knowledge NET for the most up-to-date version.
 SITHKOP009 Clean kitchen premises and equipment RTO No: 21595 | CRICOS Code: 2634E

Assessment 1 - Activity

1. What is the importance of cleaning kitchen premises and equipment?

What is the difference between cleaning and sanitising and states the reasons?

Importance of cleaning kitchen premises and equipment:

A clean kitchen is crucial for maintaining food safety and preventing foodborne illnesses.
Regular cleaning helps remove food residues, spills, and debris that can harbor harmful
bacteria, viruses, or pests. It reduces the risk of cross-contamination between raw and cooked
foods, ensuring the safety of the food prepared in the kitchen.

• Cleaning – process of removing dirt, impurities, and unwanted substances from

surfaces, object, or environments. It involve the use of various cleaning techniques,
tools, and product to achieve a state of cleanliness and hygiene.

• Sanitising – process of reducing the number of microorganisms, such as bacteria,

viruses, and fungi to safe a level on surfaces, object or inanimate items. It involve using
chemical agents, heat, or other method to destroy the growth of microorganism.

Reasons for Cleaning Reasons for Sanitising

Preventing the spread of microorganism that cause Too lower the number of germs
many common illnesses.

2. What are the uses and applications for the following cleaning equipment? Which aspects do you
need to check for each piece of equipment before use to ensure it is safe and ready to use?
The first one has been provided for you as an example.

Equipment Applications for use Areas to inspect

Dishwashers used to clean crockery, cutlery  Ensure filters are cleaned
and glassware, in combination every day
with a detergent  remove scum on inside
 clean machine after emptying
each day.
Cleaning cloths use a dry fabric for a lot of Using warmth whenever and
different cleaning tasks, like wherever feasible due to the fact
dusting surfaces, cleansing heat is the quantity one killer of
windows and mirrors, and germ and bacteria.
shining stainless steel.

Mops It is used to soak up liquid, for We can use it if it is not broken or

cleaning flooring and other useless.

SITHKOP009 Clean kitchen premises and equipment Assessment 1 Version1_February 2023 Page 2 of 6
©Copyright Academia International 2023 Approved by: Curriculum Manager
NOTE: printing this policy document may make it obsolete and is discouraged.
If you are viewing a printed version of this policy document, you must check Knowledge NET for the most up-to-date version.
 SITHKOP009 Clean kitchen premises and equipment RTO No: 21595 | CRICOS Code: 2634E

surfaces, to mop up dust, or for

different cleaning purposes.

Floor scrubbers and It is to clean large flooring areas Need to check battery, brusher,
polishers by injecting water with cleaning wire, joints and bristles.
solution, scrubbing, and lifting
the residual off the floor.

Brooms and dustpans Dustpan is used to choose up the Check the circumstances of broms
overall dirt and filth subsequent and dustpans that those are
to sweeping. Brooms are broken or not.
regularly used in combination
with a dustpan.

3. A manufacturer requires a detergent to be used at the rate of 20 ml per liter of water, your
kitchen sink holds 15 liters of water. How much detergent should you use for a full sink of
water?
300ml of detergent.

4. Provisions for the safe use of cleaning agents and chemicals required for cleaning stoves, grills
and ovens. Read the attached Safety Data Sheet “SDS Selley Oven Gel” and answer the
following questions:

What are the Major Health Hazards of the - Substances that can affect the skins.
product listed in the section “Hazards - Single exposure ( substances that is
Identification – Risk Phrases”? unsafe to human goal organs or
systems)
- Repeated expose ( substances that are
harmful to “ “ )

What must be considered for “Exposure - Regulatory standard

Control/Personal Protection” for consumer - Hazard identification
use?

First Aid Measures: Contact medical doctor immediately.

What should be done if the product comes Remove all contaminated garb immediately.
SITHKOP009 Clean kitchen premises and equipment Assessment 1 Version1_February 2023 Page 3 of 6
©Copyright Academia International 2023 Approved by: Curriculum Manager
NOTE: printing this policy document may make it obsolete and is discouraged.
If you are viewing a printed version of this policy document, you must check Knowledge NET for the most up-to-date version.
 SITHKOP009 Clean kitchen premises and equipment RTO No: 21595 | CRICOS Code: 2634E

in contact with skin? Wash affected location with cleaning soap and
water. Wash contaminated garb earlier and
seek for medical attention.

What should be done if the product comes Maintain eyelids aside and flush the eyes
in contact with eyes? continually with running water. Keep flushing
and seek for instantaneous medical attention.

Handling and Storage:

What are the conditions for safe storage of the Temperature – store the product within a
product? suitable temperature range as specified by the
manufacture.

5. One important aspect in business operations is the effective reduction of environmental

impacts. List 3 examples for each of the following categories to conserve water, energy and
reduce waste.

Water Conservation - Turn off the tap whilst brushing your tooth and hands.
- Take shorter shower.
- Install watersaving bath heads or waft restrictor.
- Check for leak in plumbing and toilet and restore them

Energy Conservation - Reduce water heating expenses

- Turn off the fan when you go out your room
- Use smart electricity strips.

SITHKOP009 Clean kitchen premises and equipment Assessment 1 Version1_February 2023 Page 4 of 6
©Copyright Academia International 2023 Approved by: Curriculum Manager
NOTE: printing this policy document may make it obsolete and is discouraged.
If you are viewing a printed version of this policy document, you must check Knowledge NET for the most up-to-date version.
 SITHKOP009 Clean kitchen premises and equipment RTO No: 21595 | CRICOS Code: 2634E

Waste Management & - Put recycling boxes where people could see.
Recycling - Compost food scraps
- Garden waste belong in green waste bin

6. What are the advantages of having a regular Cleaning Schedule in place in the kitchen?
Food safety – regular cleaning helps maintain a clean and hygienic environment,
reducing the risk of foodborne illness.
Prevention of cross contamination – proper cleaning procedure includes separate raw
and cook food and sanitize cutting board and equipment help prevent contamination.

7. How would you identify if there is Pest infestation in the areas you clean?
Pest dropping are clear sign of infestation, Foot print tracks, chew marks on food package.

8. Service has finished. Your chef has asked you to sort the linen for the laundry pick up.
What does this require from you to ensure that all linen is accounted for?
What are common cross contamination issues that must be considered when using linen in a
kitchen?

Sorting
- Always count the linen that has been going for the laundry and also count again when
it is coming back from the laundry.
- Always count every product or clothes separately such as 6 uniforms, 5 clothes table
etc..
- Linen towels, teas towels, uniform need to be cleaned after each and every use.
- All the linen should be ironed properly as ironing will surely help to get the neat
presentation and it will also help in killing the microbes and bacteria.
-

Cross contamination issues

Separate categories – clearly separate kitchen linen from other linens used in non-food areas.
- Do not use the same clothes for drying dishes and wiping benches and handling
equipment.

SITHKOP009 Clean kitchen premises and equipment Assessment 1 Version1_February 2023 Page 5 of 6
©Copyright Academia International 2023 Approved by: Curriculum Manager
NOTE: printing this policy document may make it obsolete and is discouraged.
If you are viewing a printed version of this policy document, you must check Knowledge NET for the most up-to-date version.
 SITHKOP009 Clean kitchen premises and equipment RTO No: 21595 | CRICOS Code: 2634E

The Criteria for this assessment can be found below:

Marking Criteria
Not Satisfactory
Not Attempted

Satisfactory

Excellent

Activity Comments 0 1 2 3
SITHKOP009 Clean kitchen premises and equipment
Question 1- Student identifies need for cleaning and sanitizing and
differences of these two tasks
Question 2 - Student identifies cleaning equipment and ensures it is
safe to use
Question 3 - Student is able to calculate chemical usage rates
Question 4 - Student is able to access Safety Data sheets and
understands critical information
SITHKOP009 Clean kitchen premises and equipment Assessment 1 Version1_February 2023 Page 6 of 6
©Copyright Academia International 2023 Approved by: Curriculum Manager
NOTE: printing this policy document may make it obsolete and is discouraged.
If you are viewing a printed version of this policy document, you must check Knowledge NET for the most up-to-date version.
 SITHKOP009 Clean kitchen premises and equipment RTO No: 21595 | CRICOS Code: 2634E

Question 5 - Student identifies environmental impact and how to

minimize it
Question 6 - Student identifies need and advantages of a cleaning
schedule
Question 7 - Student aware of how to recognize pest infestation
Question 8 - Student identifies laundry types and is aware of
contamination issues
Total Marks out of 24

Student is satisfactory for this assessment task: Yes Not Yet

________________________________ ___ / ___ / _____

Trainer’s Signature Date

SITHKOP009 Clean kitchen premises and equipment Assessment 1 Version1_February 2023 Page 7 of 6
©Copyright Academia International 2023 Approved by: Curriculum Manager
NOTE: printing this policy document may make it obsolete and is discouraged.
If you are viewing a printed version of this policy document, you must check Knowledge NET for the most up-to-date version.