Home - THH02 - THHGHS02B
Clean premises and equipment
|Unit Descriptor||This unit deals with the skills and knowledge required to carry out general cleaning duties within a range of tourism and hospitality enterprises. This unit would generally be undertaken in conjunction with specialist operational units such as THHBH03B Prepare rooms for guests and THHBKA04B Clean and maintain kitchen premises.|
|1 . Select and set up equipment and materials||
|2 . Clean dry and wet areas||
|3 . Maintain and store cleaning equipment and chemicals||
|Key Competency||Examples of Application||Performance|
|How can information be collected, analysed and organised?||Receiving, following and giving instructions to others Communicating with colleagues and customers.||1|
|How are ideas and information communicated within this competency?||Responding to instructions and requests for cleaning and maintenance Seeking out and reviewing information related to work activities.||1|
|How are activities planned and organised?||Planning, organising and prioritising work tasks and responsibilities according to standard schedules and timeframes Making arrangements with specific customers, colleagues and departments or sections.||1|
|How are problem solving skills applied?||Working co-operatively with colleagues in completing cleaning and maintenance activities Clarifying personal responsibilities Exploring reasons for communication breakdown and working out solutions in consultation with others.||1|
|How are mathematical ideas and techniques used?||Calculating quantities of chemicals required and dilution rates.||1|
|How is use of technology applied?||Dealing with hazards Assessing routine and non-routine cleaning and equipment maintenance.||1|
|How is team work used within this competency?||Using cleaning equipment requiring adjustment and modulation.||1|
Dry and wet areas may include
private lounge areas
public areas (both internal and external)
Equipment may include
electrically operated equipment such as scrubbers, polishers, vacuum cleaners
mops, brushes and brooms
Chemicals may include
general and spot cleaning agents
cleaning agents for specialised surfaces including window and glass cleaners
furniture and floor polishes.
Manufacturer and other recommendations may include
cleaning and maintenance guidelines
dosage and dilution of chemicals
Occupational health and safety and environmental requirements may include
enterprise policies and procedures related to cleaning operations and disposal of used chemicals
legislation related to general workplace safety, hazardous substances, and manual handling and storage requirements
enterprise security procedures.
Protective clothing may include
goggles and masks
waterproof clothing and footwear
Hazards may include
wet or slippery surfaces
broken or damaged furniture
needles and syringes
sharp objects including knives, skewers
fat and oil
heated utensils and surfaces
sharp food scraps including bones and crustacean shells.
Equipment cleaning and maintenance may include
wiping down and cleaning
washing and rinsing
dismantling and re-assembling
routine maintenance in accordance with planned, preventative maintenance programs.
Equipment faults may include
damage to parts, surfaces, electrical cords and connections.
Essential Knowledge and Skills to Be Assessed
The following skills and knowledge must be assessed as part of this unit:
specific requirements of State/Territory Occupational health and safety legislation which relate to cleaning operations
environmental legislation that impacts on cleaning operations
safe handling of common cleaning equipment used in tourism/hospitality establishments
safe handling of common cleaning chemicals used in tourism/hospitality establishments
safe handling and treatment of common hazards encountered in areas to be cleaned including all those listed in the range statement.
Linkages to Other Units
This unit must be assessed with or after the following unit. This unit describes skills and knowledge essential to this unit of competence.
THHGHS01B Follow workplace hygiene procedures
This unit may also have linkages to the following units, depending on work context, and combined delivery and assessment may be appropriate in such instances:
THHBH03B Prepare rooms for guests
THHBKA04B Clean and maintain kitchen premises
Critical Aspects of Assessment
Evidence of the following is critical:
understanding of the importance of cleaning services to the overall quality of service provided by the enterprise
ability to safely and efficiently select and use relevant equipment and cleaning agents in accordance with acceptable enterprise cleaning routines and timeframes.
Context of Assessment and Resource Implications
Assessment must ensure:
demonstration of skills within both dry and wet areas that need cleaning
project or work activities that allow the candidate to complete a range of cleaning tasks within industry-required timeframes
use of equipment and cleaning agents that reflect current industry practice.
For generic pre-employment training and assessment, a range of industry contexts must be addressed. Where the focus is sector or workplace specific, training and assessment must be tailored to meet particular needs.
Assessment methods must be chosen to ensure that cleaning of premises and equipment can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.
The following examples are appropriate for this unit:
direct observation of cleaning and maintenance activities
oral or written questioning to assess knowledge of cleaning and maintenance procedures, materials equipment and legislation
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.