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.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Remove waste | 1.1 Deposit waste products into correct bins, hoppers and chutes, according to food hygiene and environmental requirements 1.2 Identify correct shovels, brooms and bins and use when gathering waste material to avoid cross-contamination of product area 1.3 Keep work area free from waste to ensure a safe working environment 1.4 Maintain segregation of edible and inedible product at all times 1.5 Shift waste in bins and tubs according to induction, manual lifting procedures and health and safety requirements |
2. Clean areas during production | 2.1 Clean work area to avoid contamination of edible product 2.2 Use cleaning chemicals and hazardous substances according to health and safety and workplace requirements 2.3 Use low pressure hoses and floor scrubbers safely 2.4 Control people movement in wet areas using appropriate control measures |
3. Wash and store cleaning and processing equipment | 3.1 Roll hoses and store safely according to health and safety and workplace requirements 3.2 Clean, sanitise and store brooms, shovels, mops and scrubbing brushes 3.3 Store chemicals according to health and safety and workplace requirements 3.4 Clean and sanitise all processing equipment according to food safety and health and safety requirements |
4. Clean up after production | 4.1 Transfer waste material to designated storage area 4.2 Clean work areas and worksite according to food safety and health and safety requirements 4.3 Control vermin and pests according to food safety and health and safety requirements 4.4 Complete housekeeping tasks and report problems to supervisor 4.5 Monitor worksite regularly to ensure it complies with food safety and health and safety requirements and workplace practices |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interprets basic directions on the use and decanting of cleaning and sanitising chemicals and agents Interprets directions for the safe operation of equipment |
Writing | Records cleaning schedules using signage as well as paper-based and electronic media |
Numeracy | Decants and mixes chemicals in the correct proportion Monitors actions including temperature gauges and tank levels |
Navigate the world of work | Asks questions to clarify understanding or seek further information |
Interact with others | Confirms cleaning requirements and priority areas Communicates and reports workplace activity and safety information to relevant personnel |
Get the work done | Wears required personal protective equipment |
Sectors
Seafood Processing (PRO)