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Elements and Performance Criteria

1. Assess area to be cleaned
   • Assess meat retail area for cleaning work required
   • Review work order according to food safety program, workplace health and safety, regulatory and workplace requirements
   • Clarify issues with appropriate persons
   • Identify hazards and risks and take appropriate action
   • Identify contamination hazards and take appropriate action
   • Select cleaning techniques according to work order and enterprise requirements
2. Select equipment and chemicals
   • Select and use Personal Protective Equipment (PPE) according to manufacturer specifications, and workplace health and safety, and enterprise requirements
   • Select equipment and chemicals for cleaning according to workplace health and safety and enterprise requirements
   • Check equipment and chemicals to ensure they meet cleaning and sanitation requirements of food safety program according to legislative, workplace health and safety, and enterprise requirements
   • Prepare chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements
3. Clean meat retail area while maintaining food safety
   • Follow food-safety program and conduct cleaning activities to ensure food safety is maintained according to health regulations, work order, and workplace health and safety and enterprise requirements
   • Clean surfaces and equipment using PPE, chemicals and cleaning techniques according to manufacturer specifications, work order, and workplace health and safety, and enterprise requirements
   • Report procedures or practices inconsistent with food-safety program to appropriate persons
   • Dispose of waste according to enterprise, regulatory and environmental requirements
4. Clean, check and store equipment
   • Clean equipment and PPE are according to manufacturer specifications and environmental, workplace health and safety, and enterprise requirements
   • Store chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements
5. Assess area to be cleaned
   • Assess meat retail area for cleaning work required
   • Review work order according to food safety program, workplace health and safety, regulatory and workplace requirements
   • Clarify issues with appropriate persons
   • Identify hazards and risks and take appropriate action
   • Identify contamination hazards and take appropriate action
   • Select cleaning techniques according to work order and enterprise requirements
6. Select equipment and chemicals
   • Select and use Personal Protective Equipment (PPE) according to manufacturer specifications, and workplace health and safety, and enterprise requirements
   • Select equipment and chemicals for cleaning according to workplace health and safety and enterprise requirements
   • Check equipment and chemicals to ensure they meet cleaning and sanitation requirements of food safety program according to legislative, workplace health and safety, and enterprise requirements
   • Prepare chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements
7. Clean meat retail area while maintaining food safety
   • Follow food-safety program and conduct cleaning activities to ensure food safety is maintained according to health regulations, work order, and workplace health and safety and enterprise requirements
   • Clean surfaces and equipment using PPE, chemicals and cleaning techniques according to manufacturer specifications, work order, and workplace health and safety, and enterprise requirements
   • Report procedures or practices inconsistent with food-safety program to appropriate persons
   • Dispose of waste according to enterprise, regulatory and environmental requirements
8. Clean, check and store equipment
   • Clean equipment and PPE are according to manufacturer specifications and environmental, workplace health and safety, and enterprise requirements
   • Store chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements

Range Statement

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Performance Evidence

The candidate must be observed cleaning a meat retail area.

The candidate must

read and interpret directions and safety instructions, including:

chemical labels

equipment manuals

safety data sheets (SDS)

request advice or further information

plan and organise work

skills to work safely when:

handling and disposing of chemicals

identifying food contamination hazards and controlling risks

manual handling

selecting chemicals to suit surface type

self-management skills to work alone and in a team

follow workplace health and safety, regulatory and workplace policies and procedures

clean a meat retail area to meet workplace health and safety, regulatory and workplace requirements

dispose of waste according to enterprise, regulatory and environmental requirements

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Knowledge Evidence

The candidate must demonstrate a basic, factual, technical and procedural knowledge of:

cleaning and sanitation requirements of meat retail areas, including:

chemicals

cleaning methods

personal hygiene practices

clothing and footwear requirements associated with working and moving in and between food-handling areas and non food-handling areas

environmental protection procedures

workplace health and safety procedures

equipment and chemicals for use in meat retail areas

legislation, regulations, codes of practice and industry advisory standards that apply to cleaning meat retail areas

safe work practices for using:

chemicals

equipment, including PPE

types of contamination and prevention methods

waste collection, recycling and handling procedures

workplace information on food-safety policies and procedures

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