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Elements and Performance Criteria

1. Analyse features and parameters of controlled atmosphere storage
   • Type of storage facility, components and construction are identified
   • All features of the facility are examined and operational processes identified
   • Cooling mechanisms and processes are examined
   • Implications and parameters of controls are examined and range determined for fresh fruit product
   • Consequences of inaccurate controls are identified
   • Procedures for opening and closing doors and risks associated with air tight chambers are identified
   • Chemicals associated with the storage process are identified
   • Occupational health and safety (OHS) risks and control measures relating to safe operation of controlled atmosphere storage are identified
   • Storage documentation is confirmed according to workplace requirements
2. Determine operational requirements for storage
   • Storage requirements for fresh produce product are identified
   • Storage settings and monitoring schedule are established
   • Specifications are documented according to workplace practice
3. Set and monitor controlled atmosphere storage
   • Operational equipment is checked to ensure readiness
   • Settings for controlled atmosphere storage facility are entered according to specifications
   • Cooling is conducted at a rate and temperature suitable to produce requirements
   • Test equipment is calibrated
   • Temperature, air tightness and atmosphere levels are tested daily to ensure accurate levels and details recorded
   • Chemicals used in the storage process and associated risks and handling requirements are identified
   • Work is conducted in accordance with workplace environmental guidelines
   • Non-compliances and variances in temperature and atmosphere are recorded
   • Equipment maintenance requirements are identified and documented
4. Complete documentation
   • All workplace documentation is completed and files maintained as required
   • Quality control documentation is completed

Required Skills

Required skills

Ability to access workplace information to determine storage requirements identify storage requirements including temperature limits atmosphere minimum duration at given temperatures segregation and costorage requirements select fit and use personal protective clothing andor equipment conduct testing of atmosphere and temperature read instrumentation such as temperature gauges digital and nondigital O and CO test equipment to monitor stores and zone temperatures identify and report outofspecification temperatures in storage facilities take corrective action in response to outofspecification temperatures including implementation of procedures to segregate damaged or potentially unsafe product complete records of stock receival and transfer as required maintain work area to meet housekeeping standards use communication skills to interpret and complete work information to support operations of work team or area demonstrate and support cooperative work practices within a culturally diverse workforce

Required knowledge

Knowledge of OHS hazards and controls including the purpose and limitations of protective clothing and equipment conditions for working in confined spaces and modified atmospheres safe use of handling equipment use of hazardous chemicals and air tightness implications of expansion and contraction of rooms temperature controlled storage facilities and features in the work area including temperaturesrequired for a variety of produce acceptable temperature and atmosphere ranges and consequences of failing to meet these ranges such as requirements for gradual temperature change food safety and quality consequences of stock temperature control requirements not being met monitoring procedures and instrumentation including use of thermometers or other measuring and testing instrumentation notification recording and reporting requirements operating procedures for goods handling equipment as required housekeeping requirements for work area recording requirements and procedures

Evidence Required

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package
Overview of assessment	Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this unit must be achieved in accordance with food safety standards and regulations
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Evidence of ability to identify features and control processes for controlled atmosphere storage determine and enter settings for controlled atmosphere storage according to requirements for fresh produce conduct tests to monitor temperature air tightness and atmosphere of storage facility to ensure standards are maintained and act on any inconsistencies apply OHS control measures identify and act on nonconformances complete workplace documentation apply food safety procedures
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to personal protective clothing and equipment work procedures including advice on safe work practices food safety quality and environmental requirements storage specifications stock handling and rotation systems controlled atmosphere storage facilities stock information recording system and procedures
Method of assessment	This unit should be assessed together with core units and other units of competency relevant to the function or work role An example could be MEMB Work safely with industrial chemicals and materials MEM13003B Work safely with industrial chemicals and materials.
Guidance information for assessment	To ensure consistency in ones performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

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Range Statement

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.
Policies and procedures	Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements	Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes: relevant commonwealth, state and territory plant health and plant products legislation legislation associated with the licensing and operation of load shifting equipment refrigeration regulation the Food Standards Code, including labelling, weights and measures legislation legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity work in confined spaces regulations
Workplace information	Workplace information may include: standard operating procedures (SOPs) specifications production schedules and instructions manufacturers' advice standard forms and reports
OHS risks	OHS risks include: temperature O2 and CO2 levels chemicals refrigerant gases nitrogen spillages
Equipment	Equipment may include: condensers evaporative and air coolers electronic and manual testing equipment generator scrubber nitrogen flushing equipment

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