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Unit of competency details

SFISTR302 - Supervise storage of temperature controlled stock (Release 1)

Summary

Usage recommendation:
Current
Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 21/Jun/2019

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  14/Aug/2019 
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Unit of competency

Modification History

Release

Comments

Release 1

This version released with SFI Seafood Industry Training Package Version 1.0.

Application

This unit of competency describes the skills and knowledge required to supervise the storage of temperature controlled seafood stock to ensure that it remains at safe levels. It includes the ability to check stock storage documentation and deal with storage problems.

The unit applies to individuals who are responsible for supervising the storage of temperature controlled stock in storage facilities at seafood processing, retail or wholesale outlets.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Seafood Storage (STR)

Elements and Performance Criteria

Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Manage storage of stock

1.1 Identify stock requiring temperature control according to workplace and food safety requirements

1.2 Assign stock in correct storage areas to meet storage temperature and stock rotation requirements

1.3 Check that stock is stored in the assigned storage areas and storage information is documented according to workplace procedures

1.4 Communicate with the appropriate personnel to rectify problems with stock storage

2. Supervise temperature monitoring of stock

2.1 Select and use the required temperature monitoring equipment, including personal protective equipment

2.2 Check temperature of stock to confirm temperature is within required limits for stock

2.3 Inspect storage areas to confirm temperature is within range of stock types

2.4 Check storage time in temperature controlled storage areas against stock rotation requirements

2.5 Inspect stock temperature documentation has been maintained according to workplace and food safety requirements

2.6 Identify damaged stock and out-of-specification storage temperatures and determine causes

2.7 Communicate with appropriate personnel to rectify problems with temperature monitoring

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill

Description

Numeracy
  • Reads instrumentation gauges

Reading
  • Interprets workplace procedures and food safety legislative requirements

Interact with others
  • Selects and uses appropriate terminology when communicating with personnel about storage requirements and problem rectification

Get the work done
  • Uses digital technologies, including thermometers and temperature probes

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

SFISTR302 Supervise storage of temperature controlled stock

Not applicable

New unit

No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=e31d8c6b-1608-4d77-9f71-9ee749456273

 

Assessment requirements

Modification History

Release

Comments

Release 1

This version released with SFI Seafood Industry Training Package Version 1.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has supervised the storage and temperature monitoring of temperature controlled seafood stock on at least one occasion, including:

  • selecting and using personal protective equipment
  • identifying storage temperature and rotation requirements for stock
  • monitoring stock temperatures to ensure that they are within required temperature limits for product type and storage times
  • checking that documentation has been maintained correctly
  • identifying storage and temperature monitoring problems and communicating with the appropriate personnel to rectify problems.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • temperature controlled seafood storage facilities and their capacities
  • temperature control requirements of seafood stock, including acceptable temperature ranges and consequences of failing to meet these ranges
  • procedures for assigning designated storage areas for temperature controlled seafood stock according to product type and stock rotation requirements
  • temperature monitoring techniques, including use of thermometers or other temperature measuring instrumentation and checking of documentation
  • health and safety practices in working in temperature controlled storage facilities
  • food safety and quality consequences of stock temperature control requirements not being met
  • documentation used for recording and monitoring temperature controlled stock
  • effective communication techniques for rectifying storage problems with relevant personnel.

Assessment Conditions

Assessment of skills must take place under the following conditions:

  • physical conditions:
  • skills must be demonstrated in a seafood controlled temperature storage facility or an environment that accurately represents workplace conditions
  • resources, equipment and materials:
  • seafood stock requiring storage
  • temperature monitoring instruments
  • personal protective equipment
  • seafood stock handling and rotation systems
  • specifications:
  • workplace procedures for monitoring seafood temperature controlled stock, including advice on health and safety, food safety and quality requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=e31d8c6b-1608-4d77-9f71-9ee749456273

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