This unit specifies the skills and knowledge required to undertake regular or periodic cleaning of areas where food is received, inspected, stored, handled, prepared, processed, packaged or transported, including food courts, kitchens or food-processing areas.

It includes assessing the extent of the cleaning task and selecting and using the required cleaning methods, equipment and cleaning agents.

This unit applies to cleaning industry personnel who work alone or in teams. They use a range of cognitive, technical and communication skills to select and apply a range of methods, tools, materials and information to complete routine cleaning activities and provide solutions to predictable and sometimes unpredictable problems.

All work must be carried out in accordance with relevant state/territory legislation and regulations, including work health and safety (WHS), and codes of practice as well as organisational procedures.

No licensing, legislative or certification requirements apply to this unit at the time of publication.