Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit of competency involves cleaning the work area during and after production. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit. |
Application of the Unit
Application of the unit |
This unit has application for seafood processing facilities. Work will be undertaken under supervision and direction of designated personnel . All enterprise or workplace procedures and activities are carried out according to relevant government regulations , licensing and other compliance requirements , including occupational health and safety (OHS ) guidelines , food safety and hygiene regulations and procedures and ecologically sustainable development (ESD ) principles . Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment (PPE ) is selected, checked, used and maintained. |
Licensing/Regulatory Information
Refer to Unit Descriptor
Pre-Requisites
Prerequisite units |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
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. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Remove waste |
1.1. Waste products are deposited into correct bins, hoppers and chutes, all fitted with lids, according to food hygiene requirements. 1.2. Correct shovels, brooms and bins are identified and used when gathering waste material to avoid cross-contamination of product area and utilising safe manual handling techniques. 1.3. Work area is kept free from waste to ensure a safe working environment for self, fellow workers and others in the workplace. 1.4. Segregation of edible and inedible product is maintained at all times. 1.5. Waste in bins and tubs is shifted according to manual lifting procedures and induction, and ongoing training requirements. |
2. Clean areas during production |
2.1. Work areas are cleaned to avoid contamination of edible product. 2.2. Cleaning chemicals and hazardous substances are used safely. 2.3. Low pressure hoses and floor scrubbers are used safely. 2.4. People movement in wet areas is controlled using appropriate control measures. |
3. Wash and store cleaning and processing equipment |
3.1. Hoses are rolled and stored safely. 3.2. Brooms, shovels, mops, scrubbing brushes are cleaned, sanitised and stored appropriately when not in use. 3.3. Chemicals are stored safely. 3.4. All processing equipment is cleaned and sanitised. |
4. Clean up after production |
4.1. Waste material is transferred to designated storage area. 4.2. Work areas and worksite are cleaned. 4.3. Vermin and pests are controlled. 4.4. Housekeeping tasks are completed and any problems reported to supervisor. 4.5. Worksite is monitored regularly to ensure it complies with food hygiene and OHS requirements and workplace procedures. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Literacy skills used for :
Numeracy skills used for :
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Required knowledge |
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Overview of assessment |
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Critical aspects for assessment evidence required to demonstrate competence in this unit |
Assessment must confirm the ability to:
Assessment must confirm knowledge of:
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Context of and specific resources for assessment |
Assessment is to be conducted at the workplace or a simulated work environment. Resources may include:
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Method of assessment |
The following assessment methods are suggested:
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Guidance information for assessment |
This unit may be assessed holistically with other seafood processing units within a qualification. |
Range Statement
RANGE STATEMENT |
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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. |
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Relevant government regulations , licensing and other compliance requirements may include: |
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OHS guidelines may include: |
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Food safety and hygiene regulations and procedures may include: |
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PPE may include: |
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Designated personnel may include: |
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Work area may include: |
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Equipment may include: |
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Unit Sector(s)
Unit sector |
Seafood processing |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |