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Elements and Performance Criteria

  1. Remove waste
  2. Clean areas during production
  3. Wash and store cleaning and processing equipment
  4. Clean up after production

Required Skills

Required skills

using safe manual handling lifting techniques

using and storing chemicals safely

using cleaning equipment such as floor scrubbers safely

reporting problems orally to supervisor

Literacy skills used for

interpreting basic directions on the use and decanting of cleaning and sanitising chemicals and agents

interpreting directions for the safe operation of equipment such as floor scrubbers

interpreting enterprise procedures

interpreting OHS signs

Numeracy skills used for

decanting and mixing chemicals in the correct proportion

monitoring actions such as chemical strength duration temperatures and tank levels

reading and interpreting temperature gauges of steam hoses

Required knowledge

cleaning and sanitising techniques and their application to different work areas

cleaning techniques such as wet and dry clean and application to different work areas

hazards to others in workplace created by cleaning work areas such as wet floors and the use of chemicals

health hazards posed by crosscontamination

impact of incorrect disposal of waste on the work environment

OHS hazards and procedures when handling and storing chemicals carrying out manual handling and repetitive movements

personal workplace and product hygiene principles

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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to

follow work instructions and maintain a clean work area during and after production according to OHS standards and food regulations

Assessment must confirm knowledge of

difference between a dry clean up and a wet clean up

difference between cleaning and sanitising

health hazards posed by crosscontamination

how to assess that the workplace is clean

importance of maintaining a clean working environment

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or a simulated work environment

Resources may include

access to PPE

access to workplace documentation

cleaning chemicals

cleaning equipment

relevant work areas for identification of hazards and control measures

work area to be cleaned

Method of assessment

The following assessment methods are suggested

assessment of a clean and unclean workplace

interviews

observation

practical demonstration of cleaning skills

workplace projects

written tests

Guidance information for assessment

This unit may be assessed holistically with other seafood processing units within a qualification

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.

Relevant government regulations, licensing and other compliance requirements may include:

business or workplace operations, policies and practices

environmental hazard identification, risk assessment and control

food safety/Hazard Analysis Critical Control Point (HACCP), and hygiene and Australian Quarantine Inspection Service ( AQIS) Export Control (Fish) orders

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace, maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for the protection of people in the workplace

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

AQIS Export Control (Fish) orders

Australian Shellfish Sanitation program

chain of custody (temperature and contamination control)

equipment design, use and maintenance

HACCP

hygiene and sanitation requirements

location, construction and servicing of seafood premises

Primary Products Standard and the Australian Seafood Standard (voluntary)

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code.

PPE may include:

eye protection

gloves

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

protective hair, beard and boot covers

uniforms or overalls.

Designated personnel may include:

enterprise OHS personnel

other persons authorised or nominated by the enterprise or industry to perform, approve, inspect or direct specified work

supervisors, managers and team leaders.

Work area may include:

cool rooms or freezers

crustacean cooking or processing area

fish slaughtering, cleaning or filleting area

general work areas

mollusc shucking/trimming or cleaning area

packing area

storage areas

toilet/shower block and ablutions area.

Equipment may include:

bins and tubs

brooms, mops and shovels

brushes

cleaning and sanitising chemicals and agents

cleaning buckets

cleaning cloths

hot and cold hoses

processing equipment.