This unit of competency describes the skills and knowledge required to clean a work area during and after production. It includes the ability to remove and dispose of waste products, use chemicals safely, use low pressure hoses and floor scrubbers, and wash and store cleaning equipment after production.

The unit applies to individuals who undertake routine tasks in a seafood processing environment under the direction of a supervisor.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity 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.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Deposit waste products into correct bins, hoppers and chutes, according to food hygiene and environmental requirements
Identify correct shovels, brooms and bins and use when gathering waste material to avoid cross-contamination of product area
Keep work area free from waste to ensure a safe working environment
Maintain segregation of edible and inedible product at all times
Shift waste in bins and tubs according to induction, manual lifting procedures and health and safety requirements
Clean work area to avoid contamination of edible product
Use cleaning chemicals and hazardous substances according to health and safety and workplace requirements
Use low pressure hoses and floor scrubbers safely
Control people movement in wet areas using appropriate control measures
Roll hoses and store safely according to health and safety and workplace requirements
Clean, sanitise and store brooms, shovels, mops and scrubbing brushes
Store chemicals according to health and safety and workplace requirements
Clean and sanitise all processing equipment according to food safety and health and safety requirements
Transfer waste material to designated storage area
Clean work areas and worksite according to food safety and health and safety requirements
Control vermin and pests according to food safety and health and safety requirements
Complete housekeeping tasks and report problems to supervisor
Monitor worksite regularly to ensure it complies with food safety and health and safety requirements and workplace practices
Deposit waste products into correct bins, hoppers and chutes, according to food hygiene and environmental requirements
Identify correct shovels, brooms and bins and use when gathering waste material to avoid cross-contamination of product area
Keep work area free from waste to ensure a safe working environment
Maintain segregation of edible and inedible product at all times
Shift waste in bins and tubs according to induction, manual lifting procedures and health and safety requirements

Assessment Cover Sheet

SFIPRO102 - Clean work area

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFIPRO102 - Clean work area

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: