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Elements and Performance Criteria
Range Statement
Performance Evidence
Evidence must demonstrate the candidate's consistency of performance over time.
Candidates must: assess requirements for enterprise refrigeration or cold chain systems in terms of enterprise goals, directions and forecasts, detailed product knowledge and regulatory requirementsapply mathematical skills and budget principles to refrigeration costsapply relevant communication and mathematical skills including, as appropriate:assertiveness, persuasion and negotiation skillsface-to-face, technological and electronic communicationcommunicating in sensitive, conflictive, collaborative and supportive environmentsanalysing and presenting complex concepts, technical information, mathematical information and other data in simple or complex formatscomplex actual and hypothetical technical and financial modelling, calculations, interpretation or analysisdevelop and maintain the operating systemprepare manuals and procedures for operating refrigeration systems, chillers and freezers according to hygiene, safety, quality and customer requirements and determine corrective actions for systems variations and non-conformancesidentify key personnel for the resolution and communication of systems problems and failuresmaintain currency of knowledge through independent research or professional developmentmaintain the quality of products in the cold chain by monitoring chillers or freezers and interpreting refrigeration data to maintain appropriate temperature or humidity for product types and quantitiesmanage maintenance of enterprise refrigeration systems including the negotiation and preparation of maintenance schedules; monitoring repairs; conformance with regulatory and quality requirements; and replacement requirementsmanage refrigeration costs by monitoring the costs of refrigeration including internal or external service models, maintenance costs, lost time costs, product losses and energy costsmonitor and report system performance including setting performance standards and measures for refrigeration system, that are consistent with enterprise goals and products; analysing performance information; and making recommendations for systems improvement to include in enterprise forward planningoperate refrigeration or cold chain systems efficiently, including: identifying and implementing strategies for reducing heat load in enterprise chiller or freezer; minimising energy costs; maximising availability and minimising down time; maintaining temperatures according to quality and food safety requirementsprepare safety procedures for chillers or refrigeration systems, including: emergency plans and procedures for incidents and accidents associated with refrigerants (leaks and spills); and procedures for the safe and efficient operation of equipment, including forklifts and lights, in chillers and freezersutilise information and communications technology including statistical and modelling software for research, data collection and analysis, and reporting
Knowledge Evidence
Candidates must demonstrate an in depth technical and theoretical knowledge of:
refrigeration concepts and terms including:ambient temperatureBiot number: ratio of conductive (internal) resistance to heat transfer to the convective (external) resistancehalf cooling timesurface heat transferthermal properties of meat including conductivitystrategies for reducing heat loads, including:air curtainsautomatic door closersimproved insulation to prevent heat filtration through wallno lights, people, machinery insideplastic stripsremoval of heat load caused by fansimpact of high and low humidity on eating quality, production and storage of meat and meat productsimpact of moisture transfer during chilling and freezing on quality, production and storage of meat and meat productsimpact of packaging on chilling and freezing rates of meat and meat productconcept of heat load and the implications for product quality and energy requirements for refrigeration systemmethods of chilling and freezing meat and meat products including:air (including natural convection, forced convection and spray chilling)air freezingcontact freezingcryogenic (including gaseous, sold and liquid - liquid nitrogen and solid carbon dioxide)cryogenic freezingdirect contact (including plate freezing and conduction)direct freezing systemsliquid immersion (including chilled water or glycol solution)the impact of chilling, chilling rates, freezing and freezing rates on quality, production and storage of meat and meat productsqualities of humidity including changes in evaporation, pH levels, saturation humidity, saturation vapour pressure