List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Assess enterprise cold chain system requirements | 1.1 Analyse enterprise goals, directions and forecasts and determine the implications for cold chain requirements 1.2 Document enterprise refrigeration systems, cold chain, operations and technical support team activities 1.3 Identify regulatory and customer requirements regarding operating and maintaining refrigeration systems 1.4 Determine enterprise requirements for accessing specialised refrigeration advice and expertise 1.5 Determine optimum refrigeration requirements to maintain quality and safety of products 1.6 Establish performance standards and targets, including those relating to food safety, cost, quality and waste |
2. Manage and control cold chain systems | 2.1 Develop procedures for safely and hygienically operating and maintaining refrigeration or cold chain systems according to quality, food safety, manufacturer specifications and customer and enterprise requirements 2.2 Prepare contingency plans and procedures for systems failure or overload and convey to relevant personnel 2.3 Prepare emergency procedures and plans and incorporate into health and safety systems, procedures, training and work instructions 2.4 Prepare strategies for communicating and resolving system problems and failures with stakeholders |
3. Monitor refrigeration and cold chain system performance | 3.1 Determine and develop performance information requirements and data collection strategies 3.2 Establish and maintain monitoring procedures for operating refrigeration or cold chain systems 3.3 Investigate and report non-conformances and implement corrective action 3.4 Develop and implement preventative and control procedures to prevent future non-conformance |
4. Improve refrigeration system performance | 4.1 Analyse and measure performance data against relevant performance standards, including product quality and cost requirements 4.2 Calculate and monitor energy costs of refrigeration systems 4.3 Develop and implement strategies to improve performance and minimise costs 4.4 Include refrigeration system requirements in budgets and plans |
Evidence must demonstrate the candidate's consistency of performance over time.
Candidates must:
assess requirements for enterprise refrigeration or cold chain systems in terms of enterprise goals, directions and forecasts, detailed product knowledge and regulatory requirements
apply mathematical skills and budget principles to refrigeration costs
apply relevant communication and mathematical skills including, as appropriate:
assertiveness, persuasion and negotiation skills
face-to-face, technological and electronic communication
communicating in sensitive, conflictive, collaborative and supportive environments
analysing and presenting complex concepts, technical information, mathematical information and other data in simple or complex formats
complex actual and hypothetical technical and financial modelling, calculations, interpretation or analysis
develop and maintain the operating system
prepare manuals and procedures for operating refrigeration systems, chillers and freezers according to hygiene, safety, quality and customer requirements and determine corrective actions for systems variations and non-conformances
identify key personnel for the resolution and communication of systems problems and failures
maintain currency of knowledge through independent research or professional development
maintain the quality of products in the cold chain by monitoring chillers or freezers and interpreting refrigeration data to maintain appropriate temperature or humidity for product types and quantities
manage maintenance of enterprise refrigeration systems including the negotiation and preparation of maintenance schedules; monitoring repairs; conformance with regulatory and quality requirements; and replacement requirements
manage refrigeration costs by monitoring the costs of refrigeration including internal or external service models, maintenance costs, lost time costs, product losses and energy costs
monitor and report system performance including setting performance standards and measures for refrigeration system, that are consistent with enterprise goals and products; analysing performance information; and making recommendations for systems improvement to include in enterprise forward planning
operate refrigeration or cold chain systems efficiently, including: identifying and implementing strategies for reducing heat load in enterprise chiller or freezer; minimising energy costs; maximising availability and minimising down time; maintaining temperatures according to quality and food safety requirements
prepare safety procedures for chillers or refrigeration systems, including: emergency plans and procedures for incidents and accidents associated with refrigerants (leaks and spills); and procedures for the safe and efficient operation of equipment, including forklifts and lights, in chillers and freezers
utilise information and communications technology including statistical and modelling software for research, data collection and analysis, and reporting
Candidates must demonstrate an in depth technical and theoretical knowledge of:
refrigeration concepts and terms including:
ambient temperature
Biot number: ratio of conductive (internal) resistance to heat transfer to the convective (external) resistance
half cooling time
surface heat transfer
thermal properties of meat including conductivity
strategies for reducing heat loads, including:
air curtains
automatic door closers
improved insulation to prevent heat filtration through wall
no lights, people, machinery inside
plastic strips
removal of heat load caused by fans
impact of high and low humidity on eating quality, production and storage of meat and meat products
impact of moisture transfer during chilling and freezing on quality, production and storage of meat and meat products
impact of packaging on chilling and freezing rates of meat and meat product
concept of heat load and the implications for product quality and energy requirements for refrigeration system
methods of chilling and freezing meat and meat products including:
air (including natural convection, forced convection and spray chilling)
air freezing
contact freezing
cryogenic (including gaseous, sold and liquid - liquid nitrogen and solid carbon dioxide)
cryogenic freezing
direct contact (including plate freezing and conduction)
direct freezing systems
liquid immersion (including chilled water or glycol solution)
the impact of chilling, chilling rates, freezing and freezing rates on quality, production and storage of meat and meat products
qualities of humidity including changes in evaporation, pH levels, saturation humidity, saturation vapour pressure