SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Clean small kitchens, kitchenettes and tea kitchens 
SAQA US ID UNIT STANDARD TITLE
12528  Clean small kitchens, kitchenettes and tea kitchens 
ORIGINATOR
SGB Hygiene & Cleaning Services 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Personal Care 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 1  NQF Level 01  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2006-02-14  2007-02-21  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-02-21   2011-02-21  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
243205  Clean kitchens  Level 1  NQF Level 01  6   

PURPOSE OF THE UNIT STANDARD 
Learners working towards this standard will be learning towards the full qualification, or will be involved in or working within a cleaning services environment. Qualifying learners are able to perform daily cleaning tasks in small kitchens and kitchenettes in a commercial, industrial, pharmaceutical, food handling, domestic and health care environment. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner has the speaking and listening ability equal to an ABET Level 1 Com 101 standard and/or any other communication skill that will enable him/her to confirm the knowledge and skills required by this unit standard. 

UNIT STANDARD RANGE 
1. The scope of this unit standard is for a person who does day to day cleaning of non-commercial kitchens.
2. A kitchen the context of this unit standard is a domestic or non-commercial kitchen for example in homes, self-catering units or tea kitchens in offices.
3. The level assigned to this unit standard is appropriate because the process is limited in range, repetitive and familiar, no generation of new ideas is needed and the person has no responsibility for the learning of other people.

RANGE STATEMENTS WHICH REFER TO ASSESSMENT CRITERIA IN THIS UNIT STANDARD

1. Cloths and consumables refer to but are not limited to washing up cloths, colour coded cloths, abrasive pads and surfaces, brushes. It shall not include steel wool as an abrasive.
2. Cutlery and crockery include but are not limited to knives, forks, spoons, glassware, plates, platters, cups, saucers, mugs and other items that will be washed by hand
3. Shoes refer to non-slip shoes
4. Food preparation equipment refers but is not limited to food processors, mixers, mincers, slicers, graters, pots, pans, cookware, utensils or any other equipment used for preparation of food where there is direct contact with the food.
5. Flat food contact surfaces refer to surfaces that come into contact with raw or high-risk foods such as counters cutting boards where there is direct contact with food. Materials include but are not limited to granite, marble, stainless steel, melamine, plastic, polypropylene, glass. It could include treated wood.
6. Hand contact surfaces refer to areas that are frequently touched by hands. It includes but is not limited to taps, light switches, door handles, refrigerator doors, cupboard doors, drawer handles, stove knobs, microwave doors.
7. Appliances refer but are not limited to stoves, ovens, hot plates, gas cookers, fridges, microwave ovens, and freezers. There is not always direct contact with the food. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Prepare for cleaning 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Checks if the time is convenient or appropriate for cleaning. 

ASSESSMENT CRITERION 2 
2. Explains why s/he must check if it is an appropriate time for cleaning. 

ASSESSMENT CRITERION 3 
3. Identifies the items in the kitchen that need to be cleaned. 

ASSESSMENT CRITERION 4 
4. Explains how often the various items will be cleaned. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 5 
5. Plans the order in which the kitchen will be cleaned. 

ASSESSMENT CRITERION 6 
6. Explains the reasons for the order in which the kitchen will be cleaned. 

ASSESSMENT CRITERION 7 
7. Selects the correct cleaning chemicals for the specific cleaning task at hand. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 8 
8. Explains what could happen if the wrong chemicals or strength is used for cleaning the different items. 

ASSESSMENT CRITERION 9 
9. Selects the right cloths and consumables for the various cleaning tasks. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 10 
10. Explains which cloths/consumables need to be used for which task. 

ASSESSMENT CRITERION 11 
11. Explains what could happen if the wrong cloth/consumable is used for the wrong purpose. 

ASSESSMENT CRITERION 12 
12. Wears the appropriate shoes and protective clothing. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 13 
13. Explains what the appropriate clothing is and the reasons for shoes and protective clothing. 

SPECIFIC OUTCOME 2 
Clean cutlery and crockery. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
2. Explains what the purpose of the detergent is. 

ASSESSMENT CRITERION 2 
3. Explains the implications of using too little or too much detergent. 

ASSESSMENT CRITERION 3 
4. Prepares the dishes for washing. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 4 
5. Gives 3 reasons why dirty dishes should not be left standing overnight. 

ASSESSMENT CRITERION 5 
6. Explains the reasons for preparing the cutlery and crockery before washing. 

ASSESSMENT CRITERION 6 
7. Explains what can happen if fat or food rests go into the drainpipes. 

ASSESSMENT CRITERION 7 
8. Washes crockery and cutlery in clean, hot water. 

ASSESSMENT CRITERION 8 
9. Explains why the wash water must be hot and clean. 

ASSESSMENT CRITERION 9 
10. Follows the correct sequence for washing items. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 10 
11. Explains the reason for the order in which items are washed. 

ASSESSMENT CRITERION 11 
1. Uses the correct chemical and quantity of detergent for the washing of cutlery and crockery. 

ASSESSMENT CRITERION 12 
12. Explains what would happen if items are not washed in the correct order. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 13 
13. Rinses washed items so that no soapy residue remains. 

ASSESSMENT CRITERION 14 
14. Explains why dishes need to be rinsed. 

ASSESSMENT CRITERION 15 
15. Replaces wash and rinse water when necessary. 

ASSESSMENT CRITERION 16 
16. Ensures that crockery and cutlery are clean and dry before storage. 

ASSESSMENT CRITERION 17 
17. Explains why crockery and cutlery need to be dry before they are stored. 

ASSESSMENT CRITERION 18 
18. Ensures that crockery and cutlery is stored away. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 19 
19. Cleans basins and plugholes and cloths after washing up. 

ASSESSMENT CRITERION 20 
20. Uses dish cloths only for drying dishes and not for hands. 

ASSESSMENT CRITERION 21 
21. Explains why dishcloths should not be used for drying hands. 

ASSESSMENT CRITERION 22 
22. Replaces washing-up equipment in the right place to dry. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 23 
23. Explains how plugholes and basins and cloths need to be cleaned after washing up. 

ASSESSMENT CRITERION 24 
24. Explains why washing up equipment should be cleaned and left to dry after use. 

ASSESSMENT CRITERION 25 
25. Explains how s/he would deal with a blocked drain. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

SPECIFIC OUTCOME 3 
Clean food preparation equipment. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Checks that any electrical equipment is switched off and unplugged before cleaning. 

ASSESSMENT CRITERION 2 
2. Removes any food still stuck to the equipment. 

ASSESSMENT CRITERION 3 
3. Explains why food stuck to surfaces need to be removed before cleaning. 

ASSESSMENT CRITERION 4 
4. Takes apart equipment to ensure effective cleaning. 
ASSESSMENT CRITERION NOTES 
Assessment according to worksite procedures. 

ASSESSMENT CRITERION 5 
5. Explains which equipment needs to be taken apart for cleaning. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 6 
6. Explains why equipment needs to be taken apart before cleaning. 

ASSESSMENT CRITERION 7 
7. Cleans 3 different types of food preparation equipment: flat, electrical, manual equipment. 

ASSESSMENT CRITERION 8 
8. Cleans equipment according to the manufacturers' instructions. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 9 
9. Prevents any electrical motors, cords and plugs from being put into the water. 

ASSESSMENT CRITERION 10 
10. Explains what could happen if electrical appliances are put into water. 

ASSESSMENT CRITERION 11 
11. Explains what s/he would do if an electrical appliance accidentally gets wet. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 12 
12. Uses separate and identifiable cloths for food contact surfaces. 

ASSESSMENT CRITERION 13 
13.Explains what a food contact surface is. 

ASSESSMENT CRITERION 14 
14. Gives 5 examples of food contact surfaces in the kitchen. 

ASSESSMENT CRITERION 15 
15. Explains why the correct cloth must be used when cleaning food contact surfaces. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 16 
16. Explain why steel wool may not be used. 

ASSESSMENT CRITERION 17 
17. Reassembles equipment. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 18 
18. Ensures that items are dry before storage. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 19 
19. Describes 2 different ways cleaned items can be dried before storage. 

SPECIFIC OUTCOME 4 
Clean flat food contact surfaces 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Removes loose items and food waste. 

ASSESSMENT CRITERION 2 
2. Stores or covers any food before cleaning. 

ASSESSMENT CRITERION 3 
3. Cleans the surface(s) with the correct chemical and dilution. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 4 
4. Cleans the surface(s) completely and systematically. 

ASSESSMENT CRITERION 5 
5. Uses the correct clean/disinfected cloth and consumables. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 6 
6. Ensures the food contact surface is dried. 

ASSESSMENT CRITERION 7 
7. Explains how often flat food contact surfaces need to be cleaned. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 8 
8. Explains the reasons for first removing loose items and food waste. 

ASSESSMENT CRITERION 9 
9. Explains why food needs to be stored or covered before one cleans. 

ASSESSMENT CRITERION 10 
10. Explains the importance of the correct chemical dilution. 

ASSESSMENT CRITERION 11 
11. Describes how and why the surface needs to be cleaned systematically. 

ASSESSMENT CRITERION 12 
12. Explains the implications of using the wrong cloths and consumables. 

ASSESSMENT CRITERION 13 
13. Explains why steel wool may not be used. 

ASSESSMENT CRITERION 14 
14. Explains when s/he would use an abrasive pad. 

SPECIFIC OUTCOME 5 
Clean hand contact surfaces 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Points out all the hand contact surfaces. 

ASSESSMENT CRITERION 2 
2. Explains what hand contact surfaces are. 

ASSESSMENT CRITERION 3 
3. Explains why it is important to clean hand contact surfaces in kitchens. 

ASSESSMENT CRITERION 4 
4. Describes how often hand contact surfaces need to be cleaned. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 5 
5. Uses the correct chemical and strength for the surface to be cleaned. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 6 
6. Cleans at least 3 different hand contact surfaces. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 7 
7. Uses the correct disinfected cloth. 

SPECIFIC OUTCOME 6 
Clean appliances. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Explains what appliances are. 

ASSESSMENT CRITERION 2 
2. Points out the various appliances in the kitchen. 

ASSESSMENT CRITERION 3 
3. Checks that electrical appliances are switched off. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 4 
4. Checks the inside of appliances to see if cleaning is required. 

ASSESSMENT CRITERION 5 
5. Explains how frequently the various appliances need to be cleaned. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 6 
6. Explains when the inside of appliances need to be cleaned. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 7 
7. Explains what steps s/he would take when the inside of an appliance needs cleaning. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 8 
8. Chooses the correct cleaning chemical for the correct task. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 9 
9. Explains what could happen if the wrong chemical is used. 

ASSESSMENT CRITERION 10 
10. Uses the correct cloths and consumables for cleaning. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 11 
11. Cleans the whole outside surface of the appliances. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 12 
12. Cleans the outside surface of the appliances so that they are visually clean. 

ASSESSMENT CRITERION 13 
13. Cleans handles and hand contact surfaces of the appliances with a disinfected cloth. 

ASSESSMENT CRITERION 14 
14. Explains what could happen to if the wrong cloth or consumable is selected. 

SPECIFIC OUTCOME 7 
Perform end of task procedure for cleaning kitchens 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Cleans floors as learnt in the unit standard for floor cleaning. 

ASSESSMENT CRITERION 2 
2. Explains how frequently floors will be cleaned. 

ASSESSMENT CRITERION 3 
3. Disposes of food and other waste. 

ASSESSMENT CRITERION 4 
4. Explains why and how food and other waste needs to be disposed. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 5 
5. Washes and then uses disinfectants to clean waste bins. 

ASSESSMENT CRITERION 6 
6. Explains why rubbish bins, lids, cloths and mops need to be disinfected. 

ASSESSMENT CRITERION 7 
7. Cleans and disinfects cloths, mops and things that can spread germs. 

ASSESSMENT CRITERION 8 
8. Stores chemicals away from food products, ingredients or food preparation equipment. 

ASSESSMENT CRITERION 9 
9. Explains why chemicals should not be stored close to food products, - ingredients or food preparation equipment. 

ASSESSMENT CRITERION 10 
10. Stores cleaning equipment. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 11 
11. Leaves cleaned cloths and consumables in the right place to dry. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 

ASSESSMENT CRITERION 12 
12. Explains why cleaned cloths and consumables need to be left to dry. 

ASSESSMENT CRITERION 13 
13. Explains why cloths consumables and cleaning equipment need to be stored in the right place after use. 
ASSESSMENT CRITERION NOTES 
Assessed according to worksite procedures. 


UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
1. An assessor accredited by the Services SETA ETQA will assess the competency.
2. Assessment procedures will be supplied to the ETQA in alignment with NSB requirements.
3. All assessment activities must be fair so that all candidates can have equal opportunities.
4. Assessment will be free of gender, ethnic or other bias.
5. Questions and answers must determine the theoretical knowledge.
6. Direct observation, preferably in the workplace, or as a second choice in simulated conditions are preferred.
7. A practical demonstration of competencies is required in this unit standard.
8. Reporting skills are demonstrated by effective communication that may be verbal or any other agreed upon method.
9. Internal Moderation.
10. External Moderation. 

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
On completion the learner can understand and apply knowledge as described in the assessment criteria of all the outcomes. 


Critical Cross-field Outcomes (CCFO): 

UNIT STANDARD CCFO IDENTIFYING 
Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made. Evident in:
  • Clean cutlery and crockery.
  • Clean food preparation equipment.
  • Clean appliances. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community. Evident in:
  • Prepare for cleaning
  • Clean cutlery and crockery.
  • Clean food preparation equipment
  • Clean flat food contact surfaces
  • Perform end of task procedure for cleaning kitchens 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively. Evident in:
  • Prepare for cleaning
  • Clean flat food contact surfaces. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations. Evident in:
  • Prepare for cleaning
  • Clean food preparation equipment 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others. Evident in:
  • Clean cutlery and crockery
  • Clean food preparation equipment
  • Clean flat food contact surfaces
  • Clean appliances 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation. Evident in:
  • Clean food preparation equipment
  • Clean flat food contact surfaces
  • Clean hand contact surfaces 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    Participating as a responsible citizen in the life of local, national and global communities. Evident in:
  • Prepare for cleaning
  • Clean cutlery and crockery.
  • Clean food preparation equipment
  • Clean flat food contact surfaces
  • Clean hand contact surfaces
  • Clean appliances
  • Perform end of task procedure for cleaning kitchens 
    		•

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243205, which is 'Clean kitchens', Level 1, 6 credits.

    DEFINITION OF TERMS USED IN THIS UNIT STANDARD

    1. Detergent: A chemical that helps to remove and dissolve dirt
    2. Disinfect: The process of destroying harmful bacteria and/or viruses. This can be achieved by using chemical agent, (10 minutes contact time minimum) water above 82 deg C.
    3. Disinfectant: A chemical that destroys harmful bacteria and/or viruses, but not spores
    4. Food contact surface: Any surface that comes into direct contact with food. This includes flat surfaces and food preparation equipment
    5. Kitchenette: A small open kitchen found in self catering accommodation
    6. Tea kitchens: A basic kitchen typically found in office blocks where the main purpose is the preparation of tea and washing up.

    SUPPLEMENTARY INFORMATION

    References:
    Chartered Institute of Environmental health: Food Safety First Principles, 1998 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  23853   GETC: Domestic Services  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  SERVICES 
    Elective  20173   National Certificate: Hygiene and Cleaning  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2007-02-21  Was SERVICES until Last Date for Achievement 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.