26364 version 1
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Clean an aircraft galley
Level
3
Credits
4
Purpose
People credited with this unit standard are able to: prepare for cleaning
aircraft galley; clean aircraft galley area; clean food storage and serving
areas; and complete job related tasks.
Subfield
Aviation
Domain
Ramp Operations
Status
Registered
Status date
19 March 2010
Date version published
19 March 2010
Planned review date
31 December 2015
Entry information
Open.
Accreditation
Evaluation of documentation and visit by NZQA and
industry.
Standard setting body (SSB)
ServiceIQ
Accreditation and Moderation Action Plan (AMAP) reference
0125
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
All tasks are to be carried out in accordance with enterprise procedures, the
enterprise being the carrier airline or contractor. Enterprise procedures referred to in
this unit standard are the applicable procedures as specified in the carrier airline’s
cabin cleaning and dressing procedures manual.
2
All cleaning operations must comply with food hygiene requirements as they relate to
operator, equipment, operations, and cleaning agents used.
3
Regulations relevant to this unit standard may include but is not limited to the Food
Hygiene Regulations 1974.
 New Zealand Qualifications Authority 2016
26364 version 1
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Elements and performance criteria
Element 1
Prepare for cleaning aircraft galley.
Performance criteria
1.1
Protective clothing and safety equipment are worn in accordance with
enterprise procedures.
Range
may include but is not limited to – high-visibility jacket, ear
defenders, overalls, gloves.
1.2
Exposed food is removed or protected in accordance with enterprise
procedures.
1.3
Cleaning equipment is checked for hygiene and to ensure it is in working
condition in accordance with enterprise procedures.
Range
bucket, mop or microfibre mop, scrubbing brush, cloths.
Element 2
Clean aircraft galley area.
Performance criteria
2.1
Waste food, loose soil and litter are removed in accordance with hygiene
requirements for food areas and enterprise procedures.
2.2
Damp wiping is completed to remove marks, soil, and excess moisture.
2.3
Treatment of all galley areas is done in accordance with hygiene requirements
for food areas.
Element 3
Clean food storage and serving areas.
Performance criteria
3.1
Cleaning is completed in accordance with enterprise procedures.
Range
3.2
shelving, storage bins, baskets, walls, floor, inside of ovens.
Any signs of contamination are reported to supervisor immediately.
Range
mould, mice, cockroaches, ants, flies.
 New Zealand Qualifications Authority 2016
26364 version 1
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Element 4
Complete cleaning tasks.
Performance criteria
4.1
Equipment is cleaned and stored in accordance with enterprise procedures.
Please note
Providers must be accredited by NZQA, or an inter-institutional body with delegated
authority for quality assurance, before they can report credits from assessment against
unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by NZQA before they can register
credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the ServiceIQ qualifications@serviceiq.org.nz if you wish to suggest
changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016