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Elements and Performance Criteria

  1. Assess enterprise cold chain system requirements
  2. Manage and control cold chain systems
  3. Monitor refrigeration and cold chain system performance
  4. Improve refrigeration system performance
  5. Assess enterprise cold chain system requirements
  6. Manage and control cold chain systems
  7. Monitor refrigeration and cold chain system performance
  8. Improve refrigeration system performance

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 requirements

apply mathematical skills and budget principles to refrigeration costs

apply relevant communication and mathematical skills including, as appropriate:

assertiveness, persuasion and negotiation skills

face-to-face, technological and electronic communication

communicating in sensitive, conflictive, collaborative and supportive environments

analysing and presenting complex concepts, technical information, mathematical information and other data in simple or complex formats

complex actual and hypothetical technical and financial modelling, calculations, interpretation or analysis

develop and maintain the operating system

prepare 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-conformances

identify key personnel for the resolution and communication of systems problems and failures

maintain currency of knowledge through independent research or professional development

maintain 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 quantities

manage maintenance of enterprise refrigeration systems including the negotiation and preparation of maintenance schedules; monitoring repairs; conformance with regulatory and quality requirements; and replacement requirements

manage refrigeration costs by monitoring the costs of refrigeration including internal or external service models, maintenance costs, lost time costs, product losses and energy costs

monitor 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 planning

operate 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 requirements

prepare 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 freezers

utilise 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 temperature

Biot number: ratio of conductive (internal) resistance to heat transfer to the convective (external) resistance

half cooling time

surface heat transfer

thermal properties of meat including conductivity

strategies for reducing heat loads, including:

air curtains

automatic door closers

improved insulation to prevent heat filtration through wall

no lights, people, machinery inside

plastic strips

removal of heat load caused by fans

impact of high and low humidity on eating quality, production and storage of meat and meat products

impact of moisture transfer during chilling and freezing on quality, production and storage of meat and meat products

impact of packaging on chilling and freezing rates of meat and meat product

concept of heat load and the implications for product quality and energy requirements for refrigeration system

methods of chilling and freezing meat and meat products including:

air (including natural convection, forced convection and spray chilling)

air freezing

contact freezing

cryogenic (including gaseous, sold and liquid - liquid nitrogen and solid carbon dioxide)

cryogenic freezing

direct contact (including plate freezing and conduction)

direct freezing systems

liquid 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 products

qualities of humidity including changes in evaporation, pH levels, saturation humidity, saturation vapour pressure