| The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
Food-handling areas deal with: | dispatching foodhandling foodinspecting foodpackaging foodpreparing foodprocessing foodreceiving foodstoring foodtransporting food. |
Work order information may include: | access to work site, including:access and egress pointstiming of accessbudget allocationscompletion times and dateshuman resource requirements to complete the work tasksjob requirements and taskslegislative and local government requirementsOHS requirements and emergency response proceduresrequirements for working in isolated and remote locationsresource requirements, such as equipment and materialsspecific client requirements, such as: dress and presentation requirementsrelationships with other activitiesuse of signage and barrierswork scheduleswork site contact personswork site requirements for specific industries, such as: hospitals and medical centresnursing homesretail food courtsschoolstourism and hospitality. |
Food-safety program identifies the food-safety hazards that may be reasonably expected to occur in all food-handling operations of a food business and: | identifies where and how each hazard can be controlleddescribes how controls are monitoreddescribes corrective actions required if conditions are not metspecifies information to be recorded and procedures to be signed offmust comply with relevant national, state and industry legislation and regulationsincludes responsibilities for any person visiting or working in food-handling areasspecifies minimum procedures to ensure any person does not:contaminate foodhave unnecessary contact with ready-to-eat foodspit, smoke or use tobacco or similar in food-handling areas (refer Food Safety Standard 3.2.2, Clause 17:3 and state regulations/legislation). |
Company requirements may include: | business and performance plansclient communication proceduresclient confidentiality proceduresclient service standardscommunication channels and reporting procedurescompany goals, objectives, plans, systems and processescompany issued identification badges, cards or passescompany policies and procedures, including:access and equity policy, principles and practiceOHS policies and procedures, including control proceduresmaintenance procedures for equipment and PPEthose relating to own role, responsibility and delegationwork site access security clearance procedurescompany service standardsdress and presentation requirementsduty of care, code of conduct, and code of ethicsemergency response and evacuation proceduresemployer and employee rights and responsibilitiesenvironmental protection procedurespersonnel practices and guidelinesquality and continuous improvement processes and standardsrecords and information systems and processestraining materials (induction, refresher and new skills)use of contractors. |
Appropriate persons may include: | clientscolleaguesmanagerspersons in control of work sitessupervisors. |
Hazards may include: | allergic reactions to chemicals or equipment, including latex allergiesbiological and animal wastebites and stingsblood and blood-stained productsconfined or restricted spacescontaminated clothing, materials or equipmentdamaged or inappropriate equipmentdust and fibreselectrical hazards arising from:cableselectrical fittings:switcheslightsuntested electrical equipmentfatiguefiregasheightsinadequate lighting and ventilationinfectious and zoonotic diseases, such as:Q feverscabiesmobile equipment and vehicle hazards around plant and vehiclesmoving or unguarded partsnoiseoccupational violence and bullyingpoor personal hygiene practicesspill, splash and sprayrelease of substances with negative environmental impactsynergistic chemical reactions, such as:hazardous incompatibilityreactivitysyringes or other sharpstemperature extremesultraviolet lightunsafe manual-handling techniques, including awkward and repetitive posturesunsafe underfoot conditions, such as slippery, uneven and rough surfaceswork in unfamiliar isolated or remote environments. |
Legislative requirements may include: | Australian standards, quality assurance and certification requirementsaward and enterprise agreementsindustry advisory standards and codes, such as:building codesdangerous goods codesrelevant commonwealth, state and territory legislation and local government regulations affecting company operation, including:anti-discrimination and diversity policieschemical controlschemical registers and manifestsconsumer protectionenergy conservationenvironmental protection equal employment opportunityfreedom of informationindustrial equipment certificates of competency or licencesindustrial relationsOHS Acts and regulationsprivacypublic healthtrade practiceswater conservationworkplace consultative arrangements. |
Occupational health and safety (also known as workplace health and safety) requirements may relate to: | allergic reactions, such as contact dermatitiscommunication devices for remote and isolated locations, such as:mobile phonetwo-way radiodermatoxicological control and prevention measuresemergency procedures for eye and skin contact, and inhalation and ingestion of toxic substanceshazard identification and risk assessment mechanismshealth surveillance and monitoring, such as regular blood testinghierarchy of hazard control proceduresmaintaining clear accessnational and industry standards and codes of practiceOHS control procedures, such as: health and safety plansjob plansjob safety analysesrisk assessmentssafe operating practices and proceduressafe system of work statementssafe work instructionswork method statementsreporting injury and dangerous occurrencesroutes of entry and potential symptoms of exposure to chemicalssafe work practices for equipment, PPE and chemical storage, including interpretation of:MSDShazardous substance information, such as long latency periodssafety training, induction and refresher trainingselection and use of PPE and clothing appropriate to the hazardultraviolet lightup-to-date electrical test and tag complianceuse of chemicals according to MSDSuse of residual current devicesuse, storage and maintenance of equipment according to manufacturer specifications and equipment operating manuals. |
Contamination hazards include: | chemical contamination caused by cleaning and sanitation chemicalsmicrobiological contamination resulting from cross-contamination when moving into and between food-handling areasphysical contamination caused by metal, glass, plastic and cloths. |
Surfaces may include: | ceramics and porcelainchromeconcreteglasslaminatemetalpaintplasticstainless steelstonesurfaces encompassing new technologiesterracottavinyl. |
Soil types can be wet or dry and may include: | blooddustfood, food scraps and residuegreasehuman wastelittermould and algaemud and dirtpen, texta and pencilrustsoap scumsyringes. |
Personnel may include: | client’s staff memberscolleaguesgeneral publicvenue, facility, shopping centre staff and management. |
Equipment may include: | absorbent cleaning clothsbroomsbucketscleaning trolleysdamp clothsdoodle bugsdry clothshoses and nozzleslint-free clothslong-handled brushes and dustpan tongsmicrofibre productsmopsneedle hazard disposal unitsnylon scourersscrapersscrubbing brushesscrubbing and polishing machineswindow squeegeeswringer buckets. |
Chemicals may include: | acid cleanersalkaline cleanerslow environmental-impact chemicalsneutral cleanerssolvent cleaners. |
Cleaning techniques may include: | buffingdamp dustinghosinglow-water cleaning methods, such as using microfibre cleaning productsmoppingpolishingpre-sprayingscrubbingspot cleaningsweepingwet wipingwindow cleaning. |
Personal protective equipment may include: | ear muffs and plugsgloves, such as non-permeablegogglesoveralls and other protective clothingrespiratorssafety glassessafety shoessplash-proof face maskstongswet-work clothing. |
Manufacturer specifications may include: | equipment operating manualsinstructional guidesMSDSother resources supplied by the manufacturer, such as:laminated cardsnoticeswall postersproduct labelssafety instructions pre-printed on equipment. |
Consumables may include: | air freshenersbin linerscloth towels and tea towelsdisposable gloveshair netshand towels, such as cloth, rolls and sheetsserviettessoap. |
Signage and barriers may include: | physical barriers and restraints erected to restrict access to a sitesigns complying with legislative requirements and Australian standards warning of danger or adverse conditions, including:cleaning in progresshazardous chemicals in use or present in work area. |
Work restrictions may include: | amount of cleaning anticipatedclient activityemployee level of literacy and communication skillsfaulty or inappropriate equipmentsite accessibilitysite hazardsskills of work unit or teamstaffing resourcestime limitations. |
Waste may be either solid or liquid and include: | chemicals past expiry dateobsolete equipmentpackagingused cleaning clothsused containersused or contaminated PPEused or unused chemicals. |
Environmental requirements may include: | clean-up, containment and isolationcompany policies and guidelinesemergency chemical spill control measuresenvironmental protection agency and requirements of government departments, such as:agricultureemergency serviceshazardous materials handlinglocal government regulations and by-lawslow-energy cleaning methodslow environmental-impact chemicalslow-moisture cleaning methodslow water-use equipment and water-efficient cleaning methodsnon-chemical cleaning methods. |