Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFISTR301 Mapping and Delivery Guide
Operate refrigerated storerooms

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFISTR301 - Operate refrigerated storerooms
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to set up and manage cool rooms and freezer storage rooms for seafood products. It includes the ability to set up the storeroom to ensure correct air flow and product storage temperature, rotate and place stock to avoid cross-contamination, record stock and maintain the cleanliness and hygiene of the storeroom.This unit applies to individuals who work under broad direction and operate and manage cool room and freezer storage rooms in seafood cooperatives and other businesses where products are held.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace. Licences may be required if operating load-shifting equipment, such as forklifts.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: Set up refrigerated storage rooms
  • Fit and use personal protective equipment and ensure storage room is clean according to food safety and workplace requirements
  • Place shelving or other appropriate material into refrigerated equipment rooms to ensure even flow of refrigerated air throughout room and between products
  • Check closing alarm system, lighting, and on and off switches to ensure systems are fully operational and safe working conditions within the closed room
  • Check air curtain or plastic strips across the door of the storage room are operational, to ensure minimal temperature fluctuations
  • Use temperature probes or temperature data loggers to check and record temperatures of the storage room
  • Report operational maintenance requirements to relevant personnel
       
Element: Place product in refrigerated storage rooms
  • Place newly arrived product in the refrigerated storage rooms according to workplace procedures
  • Reduce temperature of warm product to required level before being placed in the refrigerated storage rooms
  • Store product on a 'first-in-first-out' basis, ensuring labels are intact, legible and visible
  • Set aside product without adequate labelling and report to the relevant personnel
  • Place and safely stack chilled or frozen product to ensure that correct air flow is maintained and product is kept at the required temperature
  • Store fresh product to ensure no cross-contamination occurs from one product to another
       
Element: Maintain stock in refrigerated storage rooms
  • Check fresh product to ensure that there is sufficient ice mixed throughout and covering product
  • Collect and move potable ice using clean shovels and bins
  • Place product on shelving to avoid cross-contamination
       
Element: Stocktake product
  • Check product for freshness and signs of spoilage, and dispose of unsatisfactory product according to workplace and environmental requirements
  • Enter count records on fresh product daily according to workplace requirements
  • Make records on frozen product on a regular basis according to workplace requirements
       
Element: Clean refrigerated storage rooms
  • Clean cool rooms using chemicals and equipment according to workplace cleaning and hygiene procedures
  • Sweep and keep tidy frozen storage rooms according to workplace cleaning procedures
  • Use methods to control vermin according to workplace procedures
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Fit and use personal protective equipment and ensure storage room is clean according to food safety and workplace requirements 
Place shelving or other appropriate material into refrigerated equipment rooms to ensure even flow of refrigerated air throughout room and between products 
Check closing alarm system, lighting, and on and off switches to ensure systems are fully operational and safe working conditions within the closed room 
Check air curtain or plastic strips across the door of the storage room are operational, to ensure minimal temperature fluctuations 
Use temperature probes or temperature data loggers to check and record temperatures of the storage room 
Report operational maintenance requirements to relevant personnel 
Place newly arrived product in the refrigerated storage rooms according to workplace procedures 
Reduce temperature of warm product to required level before being placed in the refrigerated storage rooms 
Store product on a 'first-in-first-out' basis, ensuring labels are intact, legible and visible 
Set aside product without adequate labelling and report to the relevant personnel 
Place and safely stack chilled or frozen product to ensure that correct air flow is maintained and product is kept at the required temperature 
Store fresh product to ensure no cross-contamination occurs from one product to another 
Check fresh product to ensure that there is sufficient ice mixed throughout and covering product 
Collect and move potable ice using clean shovels and bins 
Place product on shelving to avoid cross-contamination 
Check product for freshness and signs of spoilage, and dispose of unsatisfactory product according to workplace and environmental requirements 
Enter count records on fresh product daily according to workplace requirements 
Make records on frozen product on a regular basis according to workplace requirements 
Clean cool rooms using chemicals and equipment according to workplace cleaning and hygiene procedures 
Sweep and keep tidy frozen storage rooms according to workplace cleaning procedures 
Use methods to control vermin according to workplace procedures 

Forms

Assessment Cover Sheet

SFISTR301 - Operate refrigerated storerooms
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFISTR301 - Operate refrigerated storerooms

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: