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: 

Clean kitchens 
SAQA US ID UNIT STANDARD TITLE
243205  Clean kitchens 
ORIGINATOR
SGB Hygiene & Cleaning Services 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Cleaning, Domestic, Hiring, Property and Rescue Services 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 1  NQF Level 01 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
12528  Clean small kitchens, kitchenettes and tea kitchens  Level 1  NQF Level 01  10  Complete 

PURPOSE OF THE UNIT STANDARD 
Learners credited with this unit standard are able to clean kitchens found in a residential, commercial, industrial or institutional environment.

Qualifying learners are able to:
  • Understand kitchen hygiene practices.
  • Plan and prepare for cleaning kitchens.
  • Clean kitchens.
  • Perform end of task procedures after cleaning kitchens. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are competent in:
  • Communication at ABET Level 3.
  • The Unit standards:
    > Understand basic cleaning principles (Level 1).
    > Use chemicals in the cleaning services environment (Level 1). 

  • UNIT STANDARD RANGE 
  • Range includes, but is not limited to domestic kitchens, tea serveries, kitchenettes, and sculleries. Excluded from this range are kitchens found typically in hotels, restaurants, canteens, food laboratories, food manufacturing.
  • The scope of this unit standard is for any person who needs to clean kitchens found in a residential, commercial, industrial or institutional environment. Typically these kitchens include domestic kitchens, tea serveries, kitchenettes and sculleries, but exclude those found in hotels, restaurants, canteens, food laboratories, food manufacturing plants.
  • In the context of this unit standard, items and surfaces in kitchens includes crockery, cutlery, cooking utensils, appliances, food contact surfaces, shelves, cupboards, sinks, taps, fittings, tiles. Typically, fridges, freezers, dishwashers, small electrical appliances, microwaves, stoves and cooker hoods are excluded. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Understand kitchen hygiene principles. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The reasons for practicing good hygiene in kitchens are explained in terms of the impact on food, the environment and the health of people. 

    ASSESSMENT CRITERION 2 
    Unhygienic conditions in kitchens are described using three examples with a description of their impact on the environment and the health of people. 
    ASSESSMENT CRITERION RANGE 
    Unhygienic conditions include but are not limited to poor personal hygiene or unhygienic behaviour, open waste bins, presence of pests, dirty surfaces, spoilt food.
     

    ASSESSMENT CRITERION 3 
    The term micro-organism is explained and the conditions that encourage their growth are listed in relation to maintaining a clean and hygienic kitchen. 
    ASSESSMENT CRITERION RANGE 
    Conditions refers to warmth, moisture, air, darkness and dirt.
     

    ASSESSMENT CRITERION 4 
    The term cross-contamination is explained and three examples are given where it could occur in a kitchen. 
    ASSESSMENT CRITERION RANGE 
    Range includes, but is not limited to, hand contact surfaces such as door handles, knobs, light switches, taps and food contact surfaces such as cutting boards, work surfaces.
     

    ASSESSMENT CRITERION 5 
    The reason for using colour coded cleaning methods in a kitchen is explained in accordance with basic cleaning principles and good hygiene practices. 
    ASSESSMENT CRITERION RANGE 
    Colour coded items includes, but is not limited to, cloths, brushware, mops, buckets, cutting boards.
     

    SPECIFIC OUTCOME 2 
    Plan and prepare for cleaning kitchens. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Personal protective equipment is used in accordance with worksite procedures. 

    ASSESSMENT CRITERION 2 
    The reasons for using Personal protective equipment are explained in terms of General Safety Regulations. 
    ASSESSMENT CRITERION RANGE 
    Protective clothing includes but is not limited to, overalls, aprons, footwear and gloves.
     

    ASSESSMENT CRITERION 3 
    Kitchen items to be cleaned are identified and the method of cleaning each surface is explained in accordance with the scope of work, cleaning specification, worksite procedures and basic cleaning principles. 
    ASSESSMENT CRITERION RANGE 
    Range of the kitchen items and surfaces could include, but is not limited to, crockery, cutlery, cooking utensils, appliances, food contact surfaces, shelves, cupboards, sinks, taps, fittings, tiles.

    During assessment, a variety of at least six items are identified.
     

    ASSESSMENT CRITERION 4 
    The correct cleaning process for each item and surface is identified in accordance with the worksite procedure and basic cleaning principles. 

    ASSESSMENT CRITERION 5 
    An order in which the cleaning of glassware, cutlery, crockery, serving dishes and cooking utensils is performed is established and explained in accordance with worksite procedure and basic cleaning principles. 

    ASSESSMENT CRITERION 6 
    Correct chemicals, consumables and equipment are selected for the identified tasks in accordance with the worksite procedure. 

    ASSESSMENT CRITERION 7 
    The reasons for the selection of chemical and consumables are explained in terms of basic cleaning principles. 
    ASSESSMENT CRITERION RANGE 
    Equipment, consumables and chemicals includes, but is not limited to buckets, brushes, cloths, sponges, scouring pads, detergents, but excludes dishwashers.
     

    SPECIFIC OUTCOME 3 
    Clean kitchens. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Kitchen items and surfaces are cleaned systematically in accordance with the cleaning specification, worksite procedures and basic cleaning principles. 
    ASSESSMENT CRITERION RANGE 
    During assessment, a variety of at least six items should be cleaned.
     

    ASSESSMENT CRITERION 2 
    Cleaned items to be stored are dried in accordance with kitchen hygiene principles. 
    ASSESSMENT CRITERION RANGE 
    Items to be stored could include, but is not limited to glassware, cutlery, crockery, serving dishes and cooking utensils.
     

    ASSESSMENT CRITERION 3 
    Waste and litter is collected and disposed of in accordance with worksite procedures and environmental principles. 

    ASSESSMENT CRITERION 4 
    Cleaned items are left, replaced or stored in their correct positions and the reasons for doing so are explained in accordance with the worksite procedure and cleaning specification. 

    SPECIFIC OUTCOME 4 
    Perform end-of-task procedures after cleaning kitchens. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    All kitchen items and surfaces cleaned are checked, and the reasons for doing so are explained, in accordance with worksite procedures and basic cleaning principles. 

    ASSESSMENT CRITERION 2 
    All equipment, consumables and chemicals used for cleaning kitchens are removed, cleaned and stored in accordance with worksite procedures. 

    ASSESSMENT CRITERION 3 
    All waste generated during the cleaning of kitchens is disposed of in accordance with worksite procedures and environmental principles. 

    ASSESSMENT CRITERION 4 
    Problems and damage identified during the cleaning of kitchens are reported in accordance with worksite procedures. 
    ASSESSMENT CRITERION RANGE 
    Problems and damage could include, but is not limited to, accidents and personal injury, damaged/missing equipment and/or personal protective equipment; insufficient or incorrect chemicals and/or consumables, staff problems, customer requirements, the cleaning schedule and scratched, dented, cracked or broken items and surfaces.
     


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Any institution or provider offering learning that will enable achievement of this unit standard must be accredited by the relevant ETQA.
  • Anyone assessing a learner against this unit standard must be a constituent assessor registered with the relevant ETQA.
  • Both internal and external moderation of the assessment will be quality assured by the relevant ETQA in accordance with their published policies and procedures. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
  • Basic cleaning principles applicable to cleaning kitchens.
  • God health and grooming habits.
  • Use of chemicals in the kitchen cleaning process. 

  • UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems that might occur during the cleaning of a kitchen such as making adjustments to the cleaning schedule when an area scheduled for cleaning is being occupied. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a cleaning team, when cleaning a kitchen. 

    UNIT STANDARD CCFO ORGANISING 
    Organize and manage oneself and one's activities responsibly and effectively during the processes of preparing, planning, cleaning and checking the quality of kitchen cleaning. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, organize and evaluate information relating to surfaces, cleaning procedures, cleaning frequencies and systematic cleaning during the cleaning of a kitchen. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively when cleaning a kitchen by using oral and or written language skills when reporting. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by disposing of waste correctly and the use of equipment, chemicals and processes in cleaning a small kitchen. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate and understanding of the world as a set of related systems by recognizing the importance of planning before cleaning a kitchen. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of society at large by:
  • Participating as a responsible citizen in the life of local, national and global communities by implementing environmental cleaning methods.
  • Being culturally sensitive across a range of social contexts by considering the customer during the cleaning of kitchens. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard 12528, ' Clean small kitchens, kitchenettes and tea kitchens ', Level 1, 10 credits.

    Supplementary information

    Definition of terms within this unit standard:
  • Access refers to the authority to enter an area to clean kitchens without disturbing people in or near that area.
  • Cleaning specification refers to the items to be cleaned in a kitchen and the frequency of cleaning agreed.
  • Cross-contamination refers to the process of harmful micro-organisms spreading from one surface or area to another.
  • Environment (as in 'a residential, commercial, industrial or institutional environment') refers to buildings or structures that contain kitchens to be cleaned.
  • Frequency refers to the regularity or schedule for cleaning kitchens.
  • Micro-organism refers to a microscopic organism, especially a bacterium, virus or fungus.
  • Scope of work refers to the areas in which kitchens to be cleaned are found.
  • Systematic cleaning refers to the method of cleaning to prevent cross contamination and complete kitchen cleaning efficiently.
  • Worksite procedure refers to the method of cleaning for each item and surface in a kitchen that has been identified and agreed. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  57937   General Education and Training Certificate: Hygiene and Cleaning  Level 1  NQF Level 01  Reregistered  2023-06-30  SERVICES 
    Elective  80786   National Certificate: Home-Care Practices  Level 2  NQF Level 02  Reregistered  2023-06-30  SERVICES 


    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.