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   

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.
     
    1. 21ST CENTURY COLLEGE 
    2. 42020 VISION TRAINING AND CONSULTING 
    3. Abantu Sikhona Trading and Projects (Pvt) Ltd 
    4. ABASEMONTI HOLDINGS CC 
    5. Altitude Skills Development 
    6. Amasu Consulting 
    7. AMG TRAINING AND PROJECTS 
    8. AMM Training and Consulting 
    9. AMPHI SA 
    10. Art Versatile 
    11. Attractive Softcare Application Projects 
    12. Bashika Mmogo Community Development 
    13. BDCE 
    14. BOHLALE PELONG TRAINING COMPANY 
    15. Bravorox 125 
    16. Breaking Borders 
    17. Dei Gratia Training and Development Solutions 
    18. DEK Research and Management Specialists 
    19. Devine Glamour SPA 
    20. Divine Academy Skills Training 
    21. Eclectic Opulence 
    22. Edu-portal 
    23. Effective Interactions 
    24. Empilweni Management Solutions 
    25. EPITOME VILLA 
    26. Esvee Consultant 
    27. Euro Blitz 
    28. Evers Xcellence Management Consulting 
    29. farmers hope cooperative 
    30. FLIHI Training 
    31. FORLYTEX PTY (LTD) 
    32. Future Performance Training 
    33. GRIN DOOR ENTERPRISE 
    34. Harvest Outreach Centre 
    35. HCI Skills Training 
    36. Head Start Training Solutions and General Services 
    37. HRITEC CONSULTING 
    38. Imbhoni Trading Enterpise 
    39. Imfundo Consulting and Learning Institute 
    40. INDALO TRADINGS PTY LTD 
    41. Izithelo Strategic Partners 
    42. JTOWERS ENTERPRISE PTY LTD 
    43. k2015174402(South Africa) 
    44. KC Skills Development 
    45. Khulani HR Consultancy 
    46. Kukhula Global Projects 
    47. Kwa Mzamo Centre 
    48. KZN CARE ASSOCIATION COLLEGE NPC 
    49. LAKEVIEW BUILDING 
    50. Le Signore Consultants and Development Centre 
    51. Ledmas Multipurpose Primary Co-Operative Limited 
    52. LEGODI MULTIMEDIA CENTRE 
    53. Lentswe La Motheo Trading Enterprise 
    54. Lesedi Life Holdings 
    55. LINLOS INVESTMENTS 
    56. LM Training Development 
    57. LNR Training and Development 
    58. LSC Staffing Solutions 
    59. LUGYN TRAINING AND PROJECTS CC 
    60. Maccauvlei Learning Academy 
    61. MADYONZI TRADING AND PROJECTS 
    62. MAITE BUSINESS CONSULTING AND TRAINING AGENCY 
    63. Malungela Holding 
    64. Management and Leadership Training College of SA 
    65. MANTOMBI INVESTMENT 
    66. Maria Wanga Trading Enterprise 
    67. Masithuthuke Holdings 
    68. Mate Service Supply 
    69. Matholwane Consuting 
    70. Meleric Holdings 
    71. Meyiswa Training Academy 
    72. Mfizonongafhe Holdings 
    73. Micy Projects 
    74. Mila Cleaning Services 
    75. MKHACANI HOLDINGS 
    76. MOLEMOTHEO TRADING 
    77. MOMS MEMORY 
    78. MORCATH CAPITAL 
    79. MOUNTAIN ZULU PTY LTD 
    80. MSHL TRAINING AND PROJECTS 
    81. Nandzu Trade and General Projects 
    82. NHLANTO PROJECTS 
    83. NJTHATHOS SPECIALIST PROSPECT 
    84. Nkarise Training and Consulting Services 
    85. Nkhululeko Project Management and Construction 
    86. NOZIHLE CONSTRUCTION PROJECTS 
    87. NS Zonke Management Consultants 
    88. Ntshingila Group 
    89. Octopoda 
    90. Ogni Cosa Trading Enterprise 
    91. Peakford Management Consulting 
    92. Pendula Trainers 
    93. PMV Business Solutions 
    94. PPL TRADING ENTERPRISE 
    95. Prenok 
    96. Profounder Intelligence Management Services 
    97. Propat 
    98. Prospect Plus 
    99. Puisanong Investment Enterprises 
    100. Rantsane Mario Training Solutions 
    101. RCG Markets 
    102. Reaitirela investments 
    103. Regen Institute of Leadership and Management Education 
    104. RIHLAZANA CLEANING ACADEMY 
    105. Roquette Holdings 
    106. SADHANA GOVENDER PROJECT CONSULTANTS 
    107. Safrica Training 
    108. SANNAH HOLDING 
    109. SHERO ELEMENTS PTY LTD 
    110. Shirs Vision Compleadev 
    111. SiiNext Action Learning Consulting and Training 
    112. Siyakha Learning 
    113. Smart HR Solutions 
    114. Solid Rock Services 
    115. Sonani Training and Communications 
    116. STARHERE TRADING 
    117. Sukuma Sakhe Farming and Multi purpose Primary Cooperative 
    118. SUNSHINE FORTY ACADEMY 
    119. SWK Construction and Projects 
    120. TANAKA SOFT SOLUTIONS 
    121. TENDOBASE 
    122. The Star Factory 
    123. THINKFREE AFRICA 
    124. THL HOLDINGS 
    125. Thutong Training Institution and Consulting 
    126. Tiko Training and Development Centre 
    127. TIYISELANI EDUCATION AND DEVELOPMENT 
    128. Totzwa Training and Projects 
    129. TPM TRAINING ACADEMY 
    130. Trainers without Borders 
    131. Twilight Lehlabile Construction 
    132. Umtha Developments 
    133. VRV SINGH ENTERPRISES LTD 
    134. Vukasizwe Multipurpose Primary Co-operative Limited 
    135. WOMA CONSULTING TRAINING AND SKILLS DEVELOPMENT 



    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.