SITHKOP009 — Clean kitchen premises and equipment

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What an assessment for SITHKOP009 must cover

38 assessable components: 4 elements (16 performance criteria), 3 performance evidence and 11 knowledge evidence requirements, plus 8 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Clean and sanitise kitchen equipment.

1.1Select and prepare cleaning agents and chemicals and personal protective equipment according to cleaning schedule and product instructions.
1.2Clean and sanitise kitchen equipment to ensure safety of food that is prepared and served to customers.
1.3Store clean equipment in designated place.

2 Clean service-ware and utensils.

2.1Sort service-ware and utensils and load dishwasher with appropriate items.
2.2Hand wash any items not appropriate for dishwasher.
2.3Dispose of broken or chipped service-ware within scope of responsibility, and report losses to supervisor.
2.4Ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.

3 Clean and sanitise kitchen premises.

3.1Clean and sanitise kitchen surfaces and food preparation and storage areas according to cleaning schedule to ensure the safety of food that is prepared and served to customers.
3.2Clean areas of any animal and pest waste and report incidents of infestation.
3.3Follow safety procedures in the event of a chemical accident.
3.4Sort and promptly dispose of kitchen waste to avoid cross-contamination with food stocks.

4 Work safely and reduce negative environmental impacts.

4.1Use cleaning agents, chemicals and cleaning equipment safely and according to manufacturer instructions.
4.2Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises.
4.3Reduce negative environmental impacts through efficient use of energy, water and other resources.
4.4Sort organic kitchen waste from recyclables and dispose of them in designated recycling bins.
4.5Safely dispose of kitchen waste, especially hazardous substances, to minimise negative environmental impacts.

Performance evidence

follow cleaning schedules to clean the following kitchen items on at least two occasions: kitchen surfaces, food preparation areas, storage areas, floors, sink, walls, portable equipment and tools: pots, pans and frypans, knives, containers, baking trays, handheld mixer, scales, crockery and dishes, blender, slicing machine, tea towels, temperature probe and thermometer, cryovac machine, large equipment: dishwasher, ovens, stovetops, microwave, fridges, freezers, deep fryer
perform the above cleaning work using: different types of cleaning agents and chemicals for kitchens and equipment, cleaning and sanitising methods for kitchens and equipment
complete above cleaning tasks: within commercial time constraints, selecting and using correct personal protective equipment

Knowledge evidence

hygiene and cross-contamination issues for kitchens and the importance and purpose of cleaning regimes
different types of cleaning and sanitising products and chemicals for kitchens and equipment: automatic dishwasher: liquid, powder, tablets; bleach; cleaning agents for specialised surfaces; dishwashing liquid; floor cleaners; pesticides
uses of different types of cleaning and sanitising products and chemicals for kitchens and equipment
safe practices for using and storing different types of cleaning and sanitising products, chemicals and hazardous substances, including use of personal protective equipment
safe operational practices using essential functions and features of equipment used to clean kitchen premises and equipment
content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English workplace documents or diagrams that interpret the content of SDS
cleaning and sanitising methods that avoid risk to food for the following food preparation and storage areas: kitchen floors, shelves and walls; kitchen equipment, service-ware and utensils
purpose of the following personal protective equipment used when cleaning: face masks, gloves, goggles, aprons
safe manual handling techniques for cleaning equipment and premises, especially bending, lifting and carrying heavy equipment
correct and environmentally sound disposal methods for kitchen waste: broken service-ware; food waste; hazardous substances: fats and oils, chemicals, cleaning agents; pest waste; recyclables: glass bottles and jars, plastics, paper and cardboard, tin or aluminium containers
organisation-specific information: contents of cleaning schedules; procedures for disposing of contaminated food; reporting mechanisms for infestations; standards of presentation for the premises

Foundation skills

Reading skills: read and interpret workplace documents and diagrams in: safety and waste disposal procedures; safety data sheets (SDS) and product instructions for cleaning agents and chemicals.
Writing skills: complete orders to replace out of stock cleaning materials.
Oral communication skills: report infestation incidents, providing specific information regarding pest waste and discussing approach to treatment.
Numeracy skills: follow simple dilution requirements for chemicals and cleaning products, and calculate ratios in order to make them up.
Learning skills: locate key information in cleaning schedules and procedures manuals.
Problem-solving skills: efficiently sequence the stages of cleaning kitchen equipment and premises.
Self-management skills: manage own speed, timing and productivity; recognise a chemical accident and follow safety procedures to avoid food contamination.
Technology skills: use automatic dishwashers and reassemble kitchen equipment after cleaning.

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.

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Questions about assessing SITHKOP009

What does an assessment tool for SITHKOP009 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHKOP009 needs to address all 38 unit components: 4 elements with 16 performance criteria, 3 performance evidence requirements, 11 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHKOP009?

Auditori pulls the current release of SITHKOP009 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHKOP009 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHKOP009 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHKOP009, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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