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Evidence Guide: SFIPROC102C - Clean work area

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SFIPROC102C - Clean work area

What evidence can you provide to prove your understanding of each of the following citeria?

Remove waste

  1. Waste products are deposited into correct bins, hoppers and chutes, all fitted with lids, according to food hygiene requirements.
  2. Correct shovels, brooms and bins are identified and used when gathering waste material to avoid cross-contamination of product area and utilising safe manual handling techniques.
  3. Work area is kept free from waste to ensure a safe working environment for self, fellow workers and others in the workplace.
  4. Segregation of edible and inedible product is maintained at all times.
  5. Waste in bins and tubs is shifted according to manual lifting procedures and induction, and ongoing training requirements.
Waste products are deposited into correct bins, hoppers and chutes, all fitted with lids, according to food hygiene requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correct shovels, brooms and bins are identified and used when gathering waste material to avoid cross-contamination of product area and utilising safe manual handling techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work area is kept free from waste to ensure a safe working environment for self, fellow workers and others in the workplace.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Segregation of edible and inedible product is maintained at all times.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste in bins and tubs is shifted according to manual lifting procedures and induction, and ongoing training requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean areas during production

  1. Work areas are cleaned to avoid contamination of edible product.
  2. Cleaning chemicals and hazardous substances are used safely.
  3. Low pressure hoses and floor scrubbers are used safely.
  4. People movement in wet areas is controlled using appropriate control measures.
Work areas are cleaned to avoid contamination of edible product.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaning chemicals and hazardous substances are used safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Low pressure hoses and floor scrubbers are used safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

People movement in wet areas is controlled using appropriate control measures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wash and store cleaning and processing equipment

  1. Hoses are rolled and stored safely.
  2. Brooms, shovels, mops, scrubbing brushes are cleaned, sanitised and stored appropriately when not in use.
  3. Chemicals are stored safely.
  4. All processing equipment is cleaned and sanitised.
Hoses are rolled and stored safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Brooms, shovels, mops, scrubbing brushes are cleaned, sanitised and stored appropriately when not in use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chemicals are stored safely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All processing equipment is cleaned and sanitised.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean up after production

  1. Waste material is transferred to designated storage area.
  2. Work areas and worksite are cleaned.
  3. Vermin and pests are controlled.
  4. Housekeeping tasks are completed and any problems reported to supervisor.
  5. Worksite is monitored regularly to ensure it complies with food hygiene and OHS requirements and workplace procedures.
Waste material is transferred to designated storage area.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work areas and worksite are cleaned.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Vermin and pests are controlled.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Housekeeping tasks are completed and any problems reported to supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Worksite is monitored regularly to ensure it complies with food hygiene and OHS requirements and workplace procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 cross-contamination

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.

Required Skills and Knowledge

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 cross-contamination

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.

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.