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1. Select and set up equipment and materials. 1.1.Select appropriate equipment for cleaning task.

01 / 02 / 2019 Essays & Coursework

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Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS 

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select and set up equipment and materials.

1.1.Select appropriate equipment for cleaning task.

1.2.Check equipment is clean and in safe working condition according to manufacturer instructions prior to use.

1.3.Select and prepare required wet and dry cleaning agents or chemicals according to manufacturer recommendations and work health and safety procedures .

1.4.Select and use personal protective clothing where necessary.

2. Clean wet and dry areas and associated equipment.

2.1.Minimise potential customer inconvenience in scheduling and performing cleaning tasks.

2.2.Prepare wet and dry areas to be cleaned and identify hazards.

2.3.Barricade work areas or place warning signs as required.

2.4.Use cleaning agents or chemicals for specific areas, surfaces and equipment, according to manufacturer recommendations and work health and organisational procedures .

2.5.Use equipment safely and according to manufacturer instructions.

2.6.Reduce negative environmental impacts through efficient use of energy, water and other resources.

2.7.Sort general waste and safely dispose of waste and hazardous substances to minimise negative environmental impacts.

3. Maintain and store cleaning equipment and chemicals.

3.1.Clean equipment after use according to organisational requirements and manufacturer instructions.

3.2.Carry out or arrange routine maintenance  of equipment.

3.3.Identify and report equipment faults.

3.4.Store equipment in designated area in a condition ready for re-use.

3.5.Store chemicals according to workplace health and safety requirements.


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