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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
  1. Select equipment according to type of cleaning to be undertaken.

  2. Check that all equipment is clean and in safe working condition prior to use.

  3. Select and prepare suitable dry and wet cleaning agents and chemicals in accordance with manufacturer's and relevant occupational health and safety requirements.

  4. Select and use protective clothing where necessary.

2 . Clean dry and wet areas
  1. Take account of potential customer inconvenience in scheduling and performing cleaning tasks.

  2. Prepare wet and dry areas to be cleaned and identify any hazards.

  3. Barricade the work area or place warning signs, as appropriate, to reduce risk to colleagues and customers.

  4. Select and apply correct cleaning agents or chemicals for specific areas, in accordance with manufacturer's recommendations, safety procedures and enterprise policies and procedures.

  5. Use equipment correctly and safely.

  6. Dispose of garbage and used chemicals in accordance with hygiene, safety and environmental legislation requirements.

3 . Maintain and store cleaning equipment and chemicals
  1. Clean equipment after use in accordance with enterprise requirements and manufacturer's instructions.

  2. Carry out or arrange routine maintenance in accordance with enterprise procedures.

  3. Identify faults and report them in accordance with enterprise procedures.

  4. Store equipment in the designated area and in a condition ready for re-use.

  5. Store chemicals in accordance with health and safety requirements.

Key CompetencyExamples of ApplicationPerformance
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

Range Statement

Dry and wet areas may include

Equipment may include

Chemicals may include

Manufacturer and other recommendations may include

Occupational health and safety and environmental requirements may include

Protective clothing may include

Hazards may include

Equipment cleaning and maintenance may include

Equipment faults may include

Evidence Guide

Essential Knowledge and Skills to Be Assessed

The following skills and knowledge must be assessed as part of this unit:

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.

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:

Critical Aspects of Assessment

Evidence of the following is critical:

Context of Assessment and Resource Implications

Assessment must ensure:

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

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: