Keep the Non-Food Retail Environment Clean and Tidy

Overview

Framework:
RQF
Level:
Level 1
Unit No:
R/503/5726
Credits:
3
Guided learning hours:
16 hours

Assessment Guidance

Workplace assessment of occupational competence is required. This must be carried out in line with the guidance available from the Learning Provider’s section of Skillsmart Retail’s website (www.skillsmartretail.com). The guidance consists of: Assessment Principles; a booklet containing assessment guidance for each unit; and a list of some agreed equivalences between previous and current versions of units.

Unit Learning Outcomes

1

Know about health and safety aspects of cleaning and tidying work surfaces in a non-food retail environment

Assessment Criteria

  • 1.1
    identify potential health and safety risks posed by:
    •cleaning equipment and materials, both in use and in storage
    •spillages
    •litter and waste
  • 1.2
    outline the health and safety legislation relating to routine cleaning of a non-food retail environment, including dealing with spillages and disposing of waste and litter
2

Know the importance of cleaning with consideration for others in a non-food retail environment

Assessment Criteria

  • 2.1
    state the importance of minimising disturbance to other people when cleaning a non-food retail environment
3

Know the importance of personal hygiene and tidiness in a non-food retail environment

Assessment Criteria

  • 3.1
    state the importance of maintaining personal hygiene in a non-food retail environment
  • 3.2
    state how a clean and tidy appearance can help to give customers a positive impression of self and the organisation
4

Be able to clean and tidy work surfaces in a non-food retail environment

Assessment Criteria

  • 4.1
    use equipment and materials to clean and tidy work surfaces in a non-food retail environment in line with organisational procedures
  • 4.2
    follow organisational procedures for safe working practices while cleaning and tidying work surfaces in a non-food retail environment including:
    •positioning items so that they do not constitute a hazard
    •keeping the risk of spillages to a minimum
  • 4.3
    clean work surfaces in ways that attempt to minimise disturbance to other people
  • 4.4
    perform checks to ensure that work surfaces are thoroughly clean
  • 4.5
    store cleaning equipment and materials in line with organisational procedures when cleaning is finished
  • 4.6
    dispose of used cleaning products in line with organisational procedures
5

Be able to maintain own personal hygiene in a non–food retail environment

Assessment Criteria

  • 5.1
    use protective clothing for performing own duties in line with organisational procedures
  • 5.2
    keep own hair, skin and nails clean for performing own duties