Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SFIPRO102 Mapping and Delivery Guide
Clean work area
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SFIPRO102 - Clean work area |
---|---|---|---|
Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to clean a work area during and after production. It includes the ability to remove and dispose of waste products, use chemicals safely, use low pressure hoses and floor scrubbers, and wash and store cleaning equipment after production. The unit applies to individuals who undertake routine tasks in a seafood processing environment under the direction of a supervisor. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
---|---|---|---|---|---|---|---|---|
Elements of Competency | Performance Criteria | |||||||
Element: Remove waste |
| |||||||
Element: Clean areas during production |
| |||||||
Element: Wash and store cleaning and processing equipment |
| |||||||
Element: Clean up after production |
|