SITHKOP001 Student Assessment Tasks 09-07-20

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©BC V1.0 October 2021 Next Review October 2022 RTO: 22446 CRICOS: 03914M ABN: 96 139 153 763
First published 2020
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Contents
Introduction........................................................................................................................................ 4
Assessment for this unit.................................................................................................................... 4
Preparing for assessment.................................................................................................................. 4
Assessment Task 1: Knowledge questions.......................................................................................5
Information for students................................................................................................................. 5
Questions...................................................................................................................................... 6
Assessment Task 1: Checklist..................................................................................................... 10
Assessment Task 2: Student logbook............................................................................................. 11
Information for students............................................................................................................... 11
Activities...................................................................................................................................... 13
Assessment Task 2: Student Logbook checklist..........................................................................17
Final results record.......................................................................................................................... 21

Introduction
Welcome to the Student Assessment Tasks for SITHKOP001 Clean kitchen premises and
equipment. These tasks have been designed to help you demonstrate the skills and knowledge
that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

SITHKOP001 Clean kitchen premises and equipment 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.
For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Student Logbook – You must complete a range of cleaning and sanitising
tasks and complete a Student Logbook. The assessor must also observe these tasks.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Student Logbook (Assessment Task 2)
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.
Assessment Task 1: Knowledge questions

SITHKOP001 Clean kitchen premises and equipment
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
Assessment information
i
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix C of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

Questions
1. Explain why it is so important to make sure commercial kitchens have a cleaning program in
place.
A dirty kitchen may lead to dreadful consequences including the possibility of causing illness
to consumers and clients. Also, the reputation of the business will be ruined eventually. If a
kitchen has a functioning cleaning program, then the kitchen will be clean and more efficient
all the time and also the probability of occurring above consequences is reduced.
When there is a cleaning program running, everyone who gets into the kitchen would act
according to the program with proper training. Therefore, kitchen will be clean and safe not
only before cooking starts but also while cooking and afterwards.
Having a cleaning program in place may give following benefits eventually.
cross-contamination is prevented – food prep areas are filled with contaminants that can be
easily transferred to food and then to the customers. A clean and sanitized kitchen reduces
the odds of contaminated food and illness outbreaks.
More customers are attracted – if the kitchen is clean and the produced food are good, the
number of your potential customers is significantly increased and excellent reviews will be
received.
Employees will always have good work habits. – providing a clean and sanitized workspace
will inspire the team to perform at their best and encourage them follow a specific protocol that
denotes cleanliness and sanitation.
2. Locate the SDSs of three types of hazardous substances used when cleaning a commercial
kitchen. Review each one and fill out the tables below. Read the chemical label to determine
the dilution/usage rates.
Product 1 name: Earth Choice Kitchen Cleaner
PPE to be worn Wear Protective gloves and eye protection
Physical or health hazards Causes serious eye irritation
Storage requirements Store in original containers in a cool, dry, well-ventilated area

and out of direct sunlight. Store away from foodstuffs,
foodstuff containers and incompatible materials such as

acids, alkalis and strong oxidizing agents.
Disposal considerations Dispose of by incineration, to trade waste or burial in an

approved landfill in accordance with Commonwealth, State
and Local Government regulations.
Dilution/usage rates:
Product 2 name: Undo This Mess Citrus Antibac Attack Dishwashing Liquid
PPE to be worn Wear protective gloves and eye protection
Physical or health hazards Causes serious eye irritation.

Causes skin irritation.
Storage requirements Store in original containers in a cool, dry, well ventilated area
and out of direct sunlight. Store away from foodstuffs,
foodstuff containers and incompatible materials such as
strong oxidising agents.
Disposal considerations Dispose of by incineration or burial in an approved landfill in

accordance with Commonwealth, State and Local
Government regulations.
Product 3 name: Earth Choice Floor & Surface Cleaner 1 L
PPE to be worn Wear protective gloves and eye protection
Physical or health hazards Causes serious eye irritation
Storage requirements Store in original containers in a cool (below 30°C), dry, well-
ventilated area and out of direct sunlight. Store away from
foodstuffs and foodstuff containers. There are no any known
incompatible materials.
Disposal considerations Dispose of by incineration or burial in an approved landfill in

accordance with Commonwealth, State and Local
Government regulations

3. Identify at least one cleaning or sanitising product for each of the following. You may use the
Internet or identify the ones used in your training kitchen or workplace.
Dishwasher liquid Undo This Mess Citrus Antibac Attack Dish liquid
Dishwasher powder
Earth Choice Dishwasher Powder – Lemon Fresh
Dishwasher tablets Cove Dish Tablets
Glass cleaner Cove Glass Cleaner
Bleach RapidClean bleach 4%
Cleaning agents for specialised Earth Choice Antibacterial Surface Cleaner

surfaces
Deodorisers Nilodor Deodoriser Concentrate
Dishwashing liquid Shine Antibacterial Dishwashing Liquid Leomon
Disinfectants Pine O Cleen Disinfectant Eucalyptus 1.25l
Floor cleaners Earth Choise Floor & Surface Cleaner
Pesticides Bushman Naturals Insect Repellant Pump Spray

Leomon Eucalyptus
Stainless steel cleaner and polish Magic Stainless Steel Cleaner & Protector
Window cleaner Glitz Glass Cleaner
4. Explain the importance of wearing personal protective equipment when undertaking cleaning
activities. In your answer, explain how face masks, goggles, gloves and rubber aprons can
protect you from hazardous substances.

Many accidents can be occurred while cleaning such as chemical spills to the skin or eyes,
Dangerous odour smell etc. It is important that wearing Personal Protective Equipment (PPE)
when undertaking cleaning activities.
If you wear face masks, hazardous smells from cleaning chemicals would not be inhaled
directly. If you wear gloves and rubber aprons, your skin will not be contacted with hazardous
chemicals. If you wear goggles, your eyes are protected from the chemicals.
5. Explain how you would dispose of the following items safely and in a way that is
environmentally conscious?
Broken or chipped service- Incineration (if applicable) or burial according to

ware or crockery Government Regulations
Chemical products/cleaning Collect and handover to a licensed waste disposal company

agents or chemical disposal program
Food waste Distributing as pig(animal) food, burial, Incineration
Animal fats, ghee and Recycle used cooking oil or properly dispose of it by
cooking oils pouring it into a sealable container and placing the sealed
container in the rubbish bin
Fruit and vegetable matter Distributing as pig(animal) food, burial, Incineration
Food that is out of date, Collect and handover to a licensed waste disposal company
contaminated/spoiled or used
6. Using the table below, identify what items can be recycled and what cannot be recycled (using
the local council’s recycling bins).
Item Yes No
Paper
Glass jars

Item Yes No
Cardboard
Polystyrene
Cling wrap/film
Plastic bags
Aluminium containers
Cooking oil
Chemical waste
Food tins
Waxed cardboard boxes
Plastic containers
Hot liquid and ashes
Crockery

Assessment Task 1: Checklist
Student’s name:
Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

Assessment Task 2: Student logbook
Information for students
Tasks required for this unit

This unit of competency requires that you:
 follow cleaning schedules to clean and sanitise kitchen surfaces, food preparation and food
storage areas in a commercial kitchen on at least six different occasions, including:
o benches and working surfaces o fridges
o cool rooms o microwaves
o cupboards o ovens
o pantry o storerooms
o freezers o stoves
 clean and sanitise each of the following large and small equipment items on at least six
occasions according to cleaning schedules:
o large and small pots o fry pans
o deep fryers o baking trays
o dishwashers o garbage bins
o glasswashers o scales
o temperature probes o food processors and attachments
o blenders and attachments o mincers
o slicing machines o ovens
 clean and replenish the following commercial service-ware and utensils on at least six
occasions:
o cutting boards o containers
o cooking utensils o crockery and dishes
o cutlery o glassware
o graters and peelers o knives
 sort soiled linen and prepare for collection by laundry staff according to organisational
procedures on at least six occasions:
o cleaning cloths o clothing
o napkins o serving cloths

o tablecloths o tea towels
You must also demonstrate:
 the use of the correct types of cleaning agents and chemicals for kitchens and equipment
 effective cleaning, sanitising and disinfecting methods for kitchens and equipment
 correct and environmentally sound disposal methods for waste and hazardous substances
 efficient use of energy, water and other resources
 the correct way to clean up a (simulated) chemical spill as per SDS requirements.
Instructions for how you will complete these requirements are included below.

Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cleaning
and sanitising tasks listed above. It is important that you provide evidence that you
have successfully completed each task. We have provided you with a Student
Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during this unit. These include:
 following your kitchen’s cleaning schedule
 following your kitchen’s procedures including those related to safety, cleaning,

sustainability and waste disposal
 following equipment manufacturer’s instructions for cleaning and sanitising
 selecting and preparing the right types of cleaning agents/chemicals
 following chemical labels and SDSs when working with chemicals
 wearing the correct PPE as required for the cleaning job and chemicals being
used
 sorting service-ware and utensils
 handwashing items that are not suitable for the dishwasher
 loading dishwashers with appropriate items
 correctly disposing of damaged service-ware and following reporting

procedures
 ensuring service-ware/crockery is replenished during service periods
 taking action to clean and report signs of animal and/pest waste
 correctly handling kitchen waste to avoid cross contamination
 demonstrating effective manual handling techniques
 using resources in a sustainable manner, including water and energy
 applying sustainable practices when disposing of kitchen waste and hazardous

substances
 reassembling and returning cleaned equipment and utensils to their correct

storage locations
 completing workplace documentation to replace out-of-stock cleaning

materials
 working within commercial time constraints and deadlines
 storing hazardous substances and chemical products safely
 following safety procedures/SDS to clean up a chemical spill and avoid food

contamination
 following workplace procedures including those related to:
o food disposal
o sustainable practices
o work health and safety and hygiene
o cleaning/organisation standards of presentation
o chemical handling.
How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, a logbook summary and a reflective journal. Each time that you complete
cleaning and sanitising activities for the purpose of this unit, you will need to:
 complete a reflective journal (a reflective journal provides an opportunity for

you to think about work you performed – what went well, what you would do
differently next time); it also helps you to provide assessment evidence
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective journal.
Your assessor will also observe some of your cleaning and sanitising activities and
complete an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry each time you complete cleaning
and sanitising activities and ask your supervisor to do the same. Providing
organised, complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

2. Complete cleaning and sanitisation activities.
Follow the kitchen’s cleaning schedules and procedures and complete all required
cleaning and sanitising tasks as listed in the ‘Tasks required for this unit’ box.
Remember that you need to demonstrate your skills in each area on at least six
occasions. Your Student Logbook will provide you with guidance so you won’t
forget anything.
You will need to:
 follow equipment manufacturer’s instructions for cleaning and sanitising
 select and prepare the right types of cleaning agents/chemicals
 follow chemical labels and SDSs
 wear the correct PPE
 sort service-ware and utensils
 handwash items that are not suitable for the dishwasher
 load dishwashers with appropriate items
 correctly dispose of damaged service-ware and follow reporting procedures
 ensure service-ware/crockery is replenished during service periods
 take action to clean and report signs of animal and/pest waste
 correctly handle kitchen waste to avoid cross contamination
 demonstrate effective manual handling techniques
 use resources in a sustainable manner, including water and energy
 apply sustainable practices when disposing of kitchen waste and hazardous

substances
 reassemble and return cleaned equipment and utensils to their correct storage
locations
 complete workplace documentation to replace out-of-stock cleaning materials
 work within commercial time constraints and deadlines
 store hazardous substances and chemical products safely
 take action to deal with a simulated chemical spill as per SDS and safety
procedures
 following workplace procedures including those related to:
o food disposal
o sustainable practices
o work health and safety and hygiene

o cleaning/organisation standards of presentation
o chemical handling.
Complete a reflective journal each time you complete any activities that are
relevant to this task. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.
3. Submit documents to your assessor.
Send or submit the completed Student Logbook to your assessor.

Assessment Task 2: Student Logbook checklist
Student’s name:
Did the student: Completed Comments

successfully?
Yes No
Follow cleaning schedules to clean and

sanitise kitchen surfaces, food
preparation and food storage areas in a
commercial kitchen on at least six
different occasions, including:
 benches and working surfaces
 cool rooms
 cupboards
 pantry
 freezers
 fridges
 microwaves
 ovens
 storerooms
 stoves?
Clean and sanitise each of the following

large and small equipment items on at
least six occasions according to cleaning
schedules:
 large and small pots
 deep fryers
 dishwashers
 glasswashers
 temperature probes
 blenders and attachments
 slicing machines
 fry pans

 baking trays
 garbage bins
 scales
 food processors and attachments
 mincers
 ovens?
Clean and replenish the following

commercial service-ware and utensils on
at least six occasions:
 cutting boards
 cooking utensils
 cutlery
 graters and peelers
 containers
 crockery and dishes
 glassware
 knives?
Sort soiled linen and prepare for

collection by laundry staff according to
organisational procedures on at least six
occasions:
 cleaning cloths
 napkins
 tablecloths
 clothing
 serving cloths
 tea towels?
Use the correct types of cleaning agents

and chemicals for kitchens and
equipment?
Demonstrate effective cleaning,

sanitising and disinfecting methods for
kitchens and equipment?

Apply correct and environmentally sound
disposal methods for waste and
hazardous substances?
Efficiently use energy, water and other

resources?
Follow equipment manufacturer’s

instructions for cleaning and sanitising?
Select and prepare the right types of

cleaning agents/chemicals?
Adhere to the requirements of chemical

labels and SDSs?
Wear the correct PPE as per the job to

be completed and the requirements of
the SDS/chemical label?
Sort service-ware and utensils prior to

washing?
Handwash items that are not suitable for

the dishwasher?
Load dishwashers with appropriate

items?
Correctly dispose of damaged service-

ware and follow reporting procedures?
Ensure service-ware/crockery is
replenished during service periods?
Take action to clean and report signs of

animal and/pest waste?
Correctly handle kitchen waste to avoid

cross contamination?
Demonstrate effective manual handling

techniques?
Use resources in a sustainable manner,

including water and energy?
Apply sustainable practices when

disposing of kitchen waste and

hazardous substances?
Reassemble and return cleaned

equipment and utensils to their correct
storage locations?
Complete workplace documentation to

replace out-of-stock cleaning materials?
Work within commercial time constraints

and deadlines?
Store hazardous substances and

chemical products safely?
Recognise and clean up chemical spill

by following safety procedures and
SDS?
Follow workplace procedures including

those related to:
 food disposal
 sustainable practices
 animal and pest infestations
 organisation standards of
presentation.
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

Final results record
Student name:
Assessor name:
Date:
Unit name:
Qualification name:
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not submit
Assessment Task 1 Knowledge questions S U DNS
Assessment Task 2 Student Logbook S U DNS
Overall unit results C NYC
Feedback
 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.
Student signature: _________________________________________ Date: _________________
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor signature: _______________________________________ Date: _________________


SITHKOP001 Student Assessment Tasks 09-07-20

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SITHKOP001 Student Assessment Tasks 09-07-20

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© 2020 RTO Works

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Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 Student Logbook (Assessment Task 2)

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

Assessment Task 1: Knowledge questions

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 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Warning – Uncontrolled when printed

Having a cleaning program in place may give following benefits eventually.

Product 1 name: Earth Choice Kitchen Cleaner

PPE to be worn Wear Protective gloves and eye protection

Physical or health hazards Causes serious eye irritation

Storage requirements Store in original containers in a cool, dry, well-ventilated area

Warning – Uncontrolled when printed

Disposal considerations Dispose of by incineration, to trade waste or burial in an

PPE to be worn Wear protective gloves and eye protection

Physical or health hazards Causes serious eye irritation.

Disposal considerations Dispose of by incineration or burial in an approved landfill in

Product 3 name: Earth Choice Floor & Surface Cleaner 1 L

PPE to be worn Wear protective gloves and eye protection

Physical or health hazards Causes serious eye irritation

Disposal considerations Dispose of by incineration or burial in an approved landfill in

Warning – Uncontrolled when printed

Dishwasher tablets Cove Dish Tablets

Glass cleaner Cove Glass Cleaner

Bleach RapidClean bleach 4%

Cleaning agents for specialised Earth Choice Antibacterial Surface Cleaner

Deodorisers Nilodor Deodoriser Concentrate

Dishwashing liquid Shine Antibacterial Dishwashing Liquid Leomon

Disinfectants Pine O Cleen Disinfectant Eucalyptus 1.25l

Floor cleaners Earth Choise Floor & Surface Cleaner

Pesticides Bushman Naturals Insect Repellant Pump Spray

Window cleaner Glitz Glass Cleaner

Warning – Uncontrolled when printed

Broken or chipped service- Incineration (if applicable) or burial according to

Chemical products/cleaning Collect and handover to a licensed waste disposal company

Food waste Distributing as pig(animal) food, burial, Incineration

Fruit and vegetable matter Distributing as pig(animal) food, burial, Incineration

Warning – Uncontrolled when printed

Waxed cardboard boxes

Hot liquid and ashes

Warning – Uncontrolled when printed

Did the student provide a Completed

Task outcome:  Satisfactory  Not satisfactory

Warning – Uncontrolled when printed

Information for students

Tasks required for this unit

o benches and working surfaces o fridges

o cool rooms o microwaves

o large and small pots o fry pans

o deep fryers o baking trays

o dishwashers o garbage bins

o temperature probes o food processors and attachments

o blenders and attachments o mincers

o slicing machines o ovens

o cutting boards o containers

o cooking utensils o crockery and dishes

o graters and peelers o knives

o cleaning cloths o clothing

o napkins o serving cloths

Warning – Uncontrolled when printed

You must also demonstrate:

 efficient use of energy, water and other resources