Evidence Plan

Clean and Maintain Kitchen Premises NC

Competency standard:
II
Cleaning and Maintaining Kitchen
Unit of competency:
Premises
Ways in which evidence will be collected:

Questioning Demonstration &

Questioning Observation &
[tick the column]

Third party Report

Portfolio

Written
The evidence must show that the trainee…
 * Chemicals and clean potable water are
selected and used for cleaning and/or
✔ ✔
sanitizing kitchen equipment utensils,
and working surfaces
 * Equipment and/or utensils are cleaned
and/or sanitized safely using
✔ ✔
clean/potable water and according to
manufacturer’s instructions
 * Clean equipment and utensils are
stored or stacked safely in the designated ✔ ✔ ✔
place
 * Cleaning equipment and supplies are
used safely in accordance with ✔ ✔ ✔
manufacturer’s instructions
 * Cleaning equipment are assembled and
✔ ✔
disassembled safely
 * Cleaning equipment are stored safely in
✔ ✔ ✔
the designated position and area
Note: *Critical aspects of competency
 TABLE OF SPECIFICATION
No. of Test
Objectives/Content
Knowledge Comprehension Application Items/Percentage
area/Topics
(%)
1. Cleaning and/or
sanitizing
kitchen
equipment
1 1 1 3/15%
utensils using
chemicals and
clean potable
water
2. Cleaning and/ or
sanitizing
equipment and/
1 1 0 2/15%
or utensils using
clean/potable
water
3. Storing or
stacking safely
the cleaning 2 2 1 5/20%
equipment and
supplies
4. Using safely the
cleaning
1 1 1 3/15%
equipment and
supplies
5. Assembling and
disassembling
safely the 1 1 1 3/15%
cleaning
equipment
6. Storing safely
the cleaning
equipment in the 1 2 1 4/20%
designated
position and area
TOTAL 7 8 5 (100%)

INSTITUTIONAL ASSESSMENT
 WRITTEN TEST
A. MULTIPLE CHOICE: Read each question carefully. Write the letter
of the correct and best answer in your answer sheet.

1. _____________ is a process which will remove soil and prevent

accumulation of food residues.
A. Chelating
B. Sanitizing
C. Sterilizing
D. Cleaning

2. A cleaning compound that is commonly referred to as degreasers

used on surfaces where grease has burned on.
A. Detergents
B. Solvent Cleaners
C. Acid Cleaners
D. Abrasives

3. A cleaning compound that is are generally used to remove heavy

accumulations of soil that are difficult to remove with detergents,
solvents and acids.
A. Detergents
B. Solvent Cleaners
C. Acid Cleaners
D. Abrasives

4. _____________ is a process done using heat, radiation, or

chemicals.
A. Sanitization
B. Sterilization
C. Cleaning
D. Chelating

5. Which is the least effective variable to change in the cleaning

process:
A. Increasing the temperature of the cleaning solution.
B. Increasing the turbulence.
C. Increasing the contact time of the cleaner.
D. Increasing the concentration of the cleaner.

6. ____________ is a sanitizer that is effective against a wide variety

of microorganisms.
A. Chlorine
B. Iodine
C. Quaternary Ammonium
D. Acids
7. _____________ is a sanitizer that is non-corrosive and is slow
acting at pH 7 or above.
A. Chlorine
B. Iodine
C. Quaternary Ammonium
D. Acids

8. _____________ is a sanitizer that has a broad spectrum of activity

and is active over a wide pH range.
A. Chlorine
B. Iodine
C. Quaternary Ammonium
D. Acids

9. The correct procedure in the cleaning operation is:

A. Prewash, wash, rinse, and air dry
B. Prewash, wash, sanitize, rinse, and air dry
C. Prewash, wash, rinse, sanitize, and air dry
D. Prewash, wash, and air dry

10. Which is the least effective variable to change in the cleaning

process:
A. Increasing the temperature of the cleaning solution.
B. Increasing the turbulence.
C. Increasing the contact time of the cleaner.
D. Increasing the concentration of the cleaner.

Performance Test
Specific Instruction for the Candidate: Observe Occupational
Health and Safety Rules

Qualification Clean and Maintain Kitchen Premises NC

II

Unit of Cleaning and Maintaining Kitchen

Competency Premises

READ THE INSTRUCTIONS CAREFULLY

General Instruction: Given the necessary tools and equipment

you should be able to Clean and Maintain Kitchen Premises

Specific Instruction: Given the necessary tools and equipment

you should be able to Clean and Maintain Kitchen Premises (3
hrs.)

Performance Criteria Checklist 1.3-1

 CRITERIA
YES NO
Did you….
1. Prepare. Wear rubber gloves if you have dry hands
or other skin problem. If you are wearing long
sleeves, roll them up or put them under the
gloves. Wear aprons too?
2. Scrape all the large pieces of food on the dishes
and place it in a compost bin or garbage can?
3. Stack the dishes in the proper order namely:
glassware, silverware, chinaware, and utensils.
Stack them to the right of the sink so that work
progresses from right to left?
4. Fill the sink with water and add a considerable
amount of detergent?
5. Wash the lightest soiled items first. Start with
glasses, cups, and flatware. Soap each piece
individually and rinse in hot water?
6. Wash plates, bowls, and serving dishes.
Remember to scrape these items before washing.
Soap each piece gently and individually and rinse
in hot water. Remember to keep an eye when you
should change the dish washing water?
7. Wash pots and pans last. Soak them first. Wash
the pans thoroughly and don’t forget to clean the
bottoms. If anything was burnt or overcooked to
pots or casserole dishes, put a little extra soap
and water in it and let it stand while you wash the
other dishes?
8. Lay your dishes out on a rack to air-dry or wipe
them clean with a towel?
9. Run a hand over the dish to ensure that they are
thoroughly cleaned. If there are still some grease
remaining, consider rewashing the item?
10. Rinse out brush, sponge and allow to dry. Sterilize
your equipment often using boiling water with
bleach. When a sponge or brush starts to smell
unpleasant, throw it away?
11. Wipe down the sink and your tools. Wipe down the
sink, dish drainer, and dishpan. Any rags, dish
cloths, or sponges need to be left out to air dry, or
thrown into the washing machine. Remember to
replace sponges and rags frequently?
 QUESTIONING TOOL

Questions to probe the candidate’s underpinning Satisfactory

knowledge response
Extension/Reflection Questions Yes No

1. What specific core competency you do obtained?  

ANSWER: Clean and Maintain Kitchen Premises
2. What helps you to develop confidence to work on a real
world application?  
ANSWER: Through Clean and Maintain Kitchen Premises
NC II Training
3. What specific skills do you like the most during your
training?  
ANSWER: Cleaning kitchen premises

4. During the entire session of the training, what problem

addresses and given an immediate respond by your trainer?  
ANSWER: Unfamiliarity of handling some tools

Safety Questions
1. Can you identify the basic personal protective equipment
(PPE)?  
ANSWER. Gloves, Aprons, Anti-slip shoes, etc.

2. Can you enumerate and practice a good housekeeping (5S)?  

ANSWER. Sorting, Systematizing, Sweeping,
Standardizing, Self-sustaining
Contingency Questions
1. Can you respond immediately in times of emergency like fire
incident?  
ANSWER. Yes, to avoid great damage in the properties.

2. Can you share your resources to those who are in

immediate holistic need?  
ANSWER. Yes, especially life threatening situation.
Extension/Reflection Questions Yes No
Job Role/Environment Questions
1. Do you accept additional responsibility on top of your
existing or area of responsibility?  
ANSWER. Yes, to make the operations run smoothly.

2. Are you willing to render extension service without pay?  

ANSWER. Yes, for the good of the department’s APAC
accreditation requirement particularly in extension aspect
or category.
Rules and Regulations

1. Are you willing to follow the rules and regulations of the

institution?  
ANSWER. Yes, in order to have a harmony in the system
of operation.
2. How are you going to obey the rules and regulations of an
institution?  
ANSWER. By following the DO’s and DON’Ts of the
existing rules and regulations of an institution.
The candidate’s underpinning ☐ ☐ Not
knowledge was: Satisfactor Satisfactory
y