Competency standard UNIT TITLE: CLEAN AND MAINTAIN INDUSTRIAL WORK AREA AND EQUIPMENT NOMINAL HOURS: 40 UNIT NUMBER: D1.HHK.CL3.07 UNIT DESCRIPTOR: This unit with skills and knowledge required to clean and maintain industrial work areas and equipment within a housekeeping context. ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Identify cleaning and maintenance Unit Variables requirements The Unit Variables provide advice to interpret the scope and context of this unit of Identify work areas to be cleaned and competence, allowing for differences between enterprises and workplaces. It relates to the maintained unit as a whole and facilitates holistic assessment. Identify work equipment to be cleaned and This unit applies to all industry sectors that undertake in-house provision of cleaning and maintained maintenance of industrial work areas and equipment within the labour divisions of the hotel Identify and locate instructions in relation to and travel industries and may include: cleaning and maintenance Housekeeping. Element 2: industrial work areas Work to be cleaned and maintained may include walls, floors, windows and ceilings of: to be cleaned Assess area Internal work areas, including offices, foyers, entertainment facilities, kitchen facilities, Select appropriate cleaning equipment and functions areas and back-of-house facilities chemicals External work areas, including parking areas, maintenance facilities, driveways, Select the protective clothing and equipment footpaths and roofs of buildings. to be used may include: Equipment to be cleaned and maintained Prepare the area Back-of-house items Undertake the selected cleaning process Front-of-house items
Competency standard UNIT TITLE: CLEAN AND MAINTAIN INDUSTRIAL WORK AREA AND EQUIPMENT NOMINAL HOURS: 40 UNIT NUMBER: D1.HHK.CL3.07 UNIT DESCRIPTOR: This unit with skills and knowledge required to clean and maintain industrial work areas and equipment within a housekeeping context. ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Identify cleaning and maintenance requirements Identify work areas to be cleaned and maintained Identify work equipment to be cleaned and maintained Identify and locate instructions in relation to cleaning and maintenance Element 2: industrial work areas Assess area to be cleaned Select appropriate cleaning equipment and chemicals Select the protective clothing and equipment to be used Prepare the area Undertake the selected cleaning process Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. This unit applies to all industry sectors that undertake in-house provision of cleaning and maintenance of industrial work areas and equipment within the labour divisions of the hotel and travel industries and may include: Housekeeping. Work to be cleaned and maintained may include walls, floors, windows and ceilings of: Internal work areas, including offices, foyers, entertainment facilities, kitchen facilities, functions areas and back-of-house facilities External work areas, including parking areas, maintenance facilities, driveways, footpaths and roofs of buildings. Equipment to be cleaned and maintained may include: Back-of-house items Front-of-house items