Unit of competency details

Unit descriptor 

This unit of competency covers the skills and knowledge required to enter and work in a freezer storage or cold room area.

Application of the unit 

This unit has application in a food processing environment. This unit may be used in conjunction with FDFOP2010A Work with temperature controlled stock.

Prerequisite units 

Employability skills 

This unit contains employability skills.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT 

PERFORMANCE CRITERIA 

1. Prepare to enter a freezer storage environment

1.1. Appropriate clothing and footwear are identified and available

1.2. Clothing and footwear are correctly fitted prior to entering a freezer

1.3. Checks and inspections are conducted according to workplace procedures

2. Identify and monitor equipment operation in a freezer storage environment

2.1. Effects of freezing temperatures on equipment used are identified

2.2. Equipment is monitored to ensure it is in operational order when in use in a freezer

3. Handle frozen product safely

3.1. Handling requirements for frozen product are identified

3.2. Frozen product is handled safely

3.3. Work is conducted in accordance with workplace environmental guidelines

4. Respond to emergencies

4.1. Signs and symptoms of exposure are identified

4.2. Appropriate action is taken to minimise effects of exposure of self and others

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

Ability to :

• locate and fit appropriate protective clothing, footwear and equipment
• follow procedures to enter and work in a freezer environment to ensure safety of self and others, including carrying out relevant checks and inspections prior to entry as required by workplace procedures
• follow procedures to handle product to avoid product damage
• monitor operating performance of equipment used in the freezer and identify signs of unsafe or unfit operation
• conduct work in a manner appropriate to minimising risk of contamination
• maintain work area to meet housekeeping standards
• use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor
• work cooperatively within a culturally diverse workforce

Required knowledge 

Knowledge of :

• purpose and conditions required in a freezer storage environment, including how temperature parameters are maintained in the freezer/cold room
• safety requirements and hazards associated with entering and working in a freezer storage/cold room area, including required protective clothing and equipment, limitations of protective clothing and equipment, and maximum work duration
• symptoms associated with hypothermia and action to take if these occur
• the effects of freezer/cold room temperatures and frozen condensation on equipment used in a freezer/cold room but designed for room temperature operation, including symptoms that equipment is unsafe or unfit for use
• effects of room temperatures on equipment using hydraulic oils designed for freezer/cold room temperatures
• typical freezing rates for product handled, such as products stacked on pallets
• handling requirements for moving pallets of frozen product and how this differs from moving pallets of fresh product
• the differences in product stability of pallets loaded with fresh compared with frozen product and related wrapping requirements
• the effect of freezing on product packaging and related handling requirements
• housekeeping requirements for work area

EVIDENCE GUIDE 

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Evidence of ability to:

• identify risks associated with freezer storage to self and equipment and identify controls to address risks
• correctly use personal protective equipment
• use and monitor equipment in freezer storage
• take corrective action in response to typical faults, inconsistencies and symptoms of exposure
• complete workplace records as required
• apply safe work practices and identify OHS hazards and controls
• apply food safety procedures.

Context of and specific resources for assessment 

Assessment must occur in a real or simulated workplace where the assessee has access to:

• personal protective clothing and equipment
• work procedures, including advice on safe work practices, food safety, quality and environmental requirements
• freezer storage/cold room area
• stock to be held in frozen storage.

Method of assessment 

This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:

• FDFOP2010A Work with temperature controlled stock.

Guidance information for assessment 

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

RANGE STATEMENT 

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures 

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements 

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

• the Food Standards Code, including labelling, weights and measures legislation
• legislation covering food safety, environmental management, occupational health and safety (OHS), anti-discrimination and equal opportunity

Workplace information 

Workplace information may include:

• standard operating procedures (SOPs)
• specifications
• production schedules and instructions
• manufacturers' advice
• standard forms and reports

Unit sector 

Operational

Competency field 

Co-requisite units