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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

Monitor temperature of meat products in receival area
- Check and record temperature of received meat products in line with workplace requirements
- Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements
Monitor temperature of cool room
- Check and record temperature of cool room in accordance with regulatory requirements
- Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements
Monitor display cabinet temperature
- Check and record temperature of display cabinet in accordance with regulatory requirements
- Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements
Monitor temperature of meat product while moving between refrigerated storage locations
- Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements
- Return meat product to refrigerated storage quickly and efficiently according to workplace requirements
Monitor temperature of meat products in receival area
- Check and record temperature of received meat products in line with workplace requirements
- Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements
Monitor temperature of cool room
- Check and record temperature of cool room in accordance with regulatory requirements
- Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements
Monitor display cabinet temperature
- Check and record temperature of display cabinet in accordance with regulatory requirements
- Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements
Monitor temperature of meat product while moving between refrigerated storage locations
- Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements
- Return meat product to refrigerated storage quickly and efficiently according to workplace requirements

Range Statement

Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

measure temperature of meat products and storage areas, including receival area, cool room and display cabinets

monitor refrigerated temperatures on a regular basis

advise customers of suitable storage temperatures of meat product

apply workplace health and safety requirements for working in refrigerated areas

seek advice from appropriate sources when working with new products

explain effect of incorrect storage temperatures on meat products

use relevant communication skills

use mathematical skills relevant to the task

work effectively individually or as part of a team

Knowledge Evidence

The candidate must demonstrate a basic functional knowledge of:

suitable temperature range for meat products stored in warehouse chillers, transportation, cool rooms and display cabinets

effects of incorrect storage temperatures on meat products

recommended refrigerated temperature for products stored

regulatory requirements related to storing meat products

workplace health and safety requirements for working in refrigerated areas