FBPOPR2095 — Clean and sanitise equipment

Elements & performance criteria

Performance evidence

• applying safe work practices and identifying health and safety hazards and controls in the workplace
• applying food safety procedures.
• preparing equipment for cleaning
• preparing and using chemicals according to safe work requirements
• cleaning and sanitising equipment to meet work standards
• monitoring cleaning, and reporting or addressing any non-compliances
• disposing of waste according to environmental guidelines
• completing required documentation

Knowledge evidence

• the purpose of cleaning and sanitisation, and importance in maintaining food safety
• the difference between cleaning and sanitisation, when each is used and why
• the difference between wet and dry cleaning
• functions of cleaners, sanitisers and related equipment
• safe work procedures, including appropriate signage of cleaning activities, safe handling and storage of cleaners and sanitisers used, and safety when using cleaning methods
• health and safety requirements in the workplace, including purpose and limitations of personal protective equipment (PPE)
• cleaning and sanitisation requirements relating to work responsibilities, including the need for different levels of cleaning
• different products and PPE used for different equipment
• impact that cleaning and sanitising products have on food
• common microbiological, physical, chemical and allergen hazards related to the foods handled in the work area, including the types of hazards likely to occur, the conditions under which they occur, possible consequences, and control methods to prevent occurrence
• procedures for preparing cleaners and sanitisers as required
• cleaning methods to be followed relating to workplace procedures
• other work areas/operators who need to be consulted/advised on timing of cleaning
• methods used to render equipment safe to clean, including understanding the status and purpose of equipment guards, relevant lock-out/tag-out and isolation procedures and related equipment settings for both cleaning and operating as required
• procedures for cleaning and sanitising
• types of waste generated by the cleaning process, and related collection, treatment and disposal requirements
• potential environmental impact of incorrect waste handling
• inspection, cleaning and storage requirements of cleaning equipment used
• inspection points and methods for confirming the effectiveness of cleaning and sanitisation, including visual inspection and, where required, recording of cleaning conducted
• inspection requirements to confirm equipment condition, including acceptable equipment condition, ability to identify faulty or unacceptable equipment, and take required corrective action
• methods to verify that cleaning has been effective, including adenosine triphosphate (ATP) or protein swabbing
• recording requirements and responsibilities.

Foundation skills

• Oral communication: Ask questions to clarify understanding or seek further information
• Numeracy: Decant and mix chemicals in the correct proportion Monitor actions, including temperature gauges and tank levels

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPOPR2095