Google Links

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

Elements and Performance Criteria

1. Remove waste from work areas
   • Deposit waste into correct bins, hoppers and chutes in accordance with workplace requirements
   • Use correct shovels, brooms and bins when gathering waste material to avoid cross-contamination of product and work areas
   • Keep work area free from waste or trimmings to ensure a safe working environment for fellow workers
   • Maintain segregation of edible and inedible product at all times (where applicable)
   • Perform work without contaminating edible product (where applicable)
   • Shift waste in bins and tubs in accordance with manual handling procedures
2. Clean areas during production
   • Clean work areas in accordance with workplace requirements including Quality Assurance (QA) and workplace health and safety requirements
   • Clean work areas while avoiding contamination of product
   • Use cleaning chemicals as directed and in accordance with standard workplace procedures (where part of an individual's duties)
3. Wash and store cleaning equipment, tubs and bins
   • Roll and store hoses safely in accordance with workplace requirements
   • Clean and store brooms, shovels and scrubbing brushes appropriately when not in use
   • Store chemicals, if used, in accordance with workplace requirements in designated locations
   • Sanitise all bins, tubs etc in accordance with workplace requirements (where applicable)

Range Statement

---

Performance Evidence

The candidate must:

follow work instructions which may require the employee to:

communicate to supervisor any problems or difficulties

maintain cleanliness of work areas and surfaces to workplace requirements

sort and dispose of waste in accordance with workplace requirements

store equipment and chemicals (where applicable) safely

use cleaning materials and equipment in a safe and hygienic manner

use hoses in a manner that effectively cleans without contaminating surfaces, edible or inedible product

apply relevant regulatory requirements

apply relevant communication skills

demonstrate a broad understanding of the inedible waste processing that occurs in the meat industry

explain potential threat to the edible product of inadequate cleaning demonstrate the capacity to clean the work area safely during operations

---

Knowledge Evidence

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

workplace health and safety requirements associated with the work e.g. using very hot water, using correct manual handling procedures, and maintaining a safe work environment for others

potential threat to the edible product of inadequate cleaning

correct usage of chemicals (as required)

importance of dealing with or reporting problems associated with waste disposal e.g. blocked chutes or drains

relevant regulatory requirements

workplace health and safety issues associated with cleaning during operations

impact of incorrect disposal of waste on the environment and on by-products processing

importance of following the documented cleaning procedure or schedule

importance of, and difference between, wet and dry cleaning procedures

---