Clean a food handling area

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver PRMCL38A, 'Clean a food handling area'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Clean a food handling area' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1 Assess area to be cleaned

1.1 Assess the food handling area and review work order in accordance with client requirements, food safety program and company requirements and clarify any issues with appropriate person(s)

1.2 Identify hazards and control risks in the work site in accordance with legislative, occupational health and safety (OHS) and companyrequirements

1.3 Identify contamination hazards in the work site in accordance with legislative, OHS and company requirements

1.4 Identify surface types through observation in accordance with the work order and company requirements

1.5 Identify soil type(s) through observation in accordance with the work order and company requirements

1.6 Determine the size and usage pattern of the work site to ensure the safety of, and the minimisation of disruption to, personnel and the efficient use of cleaning equipment and chemicals

1.7 Select the most appropriate cleaning technique(s) in accordance with the work order and company requirements

2 Select equipment and chemicals

2.1 Select and use suitable personal protective equipment (PPE) in accordance with manufacturers' specifications, OHS and company requirements

2.2 Select equipment and chemicals appropriate for work order in accordance with OHS and company requirements

2.3 Confirm that equipment and chemicals meet the cleaning and sanitation requirements of the food safety program in accordance with, legislative, OHS and companyrequirements

2.4 Check operational effectiveness of equipment in accordance with manufacturers' specifications and company requirements

2.5 Adjust equipment to suit operator's requirements in accordance with manufacturers' specifications and OHS requirements

2.6 Prepare chemicals in accordance with manufacturers' specifications, OHS and company requirements

2.7 Obtain supplies of consumables to meet anticipated usage patterns in accordance with work order and company requirements

3 Prepare self and work site

3.1 Check personal hygiene, clothing and footwear and any health issues or illness meet food safety program, legislative, OHS and company requirements

3.2 Confirm and reassess hazards in the work site and control risks in accordance with legislative, OHS and companyrequirements

3.3 Install appropriate signage and barriers to maximise public safety during the cleaning operation in accordance with work order and OHS and company requirements

3.4 Identify food safety program requirements related to work order in accordance with OHS and company requirements

3.5 Identify any work restrictions affecting the completion of the work order instructions and advise promptly the appropriate person(s)

4 Clean work site while maintaining food safety

4.1 Follow food safety program and conduct cleaning activities to ensure food safety is maintained in accordance with health regulations, work order and OHS and company requirements

4.2 Clean all surfaces using appropriate equipment, PPE, chemicals and cleaning technique(s) in accordance with manufacturers' specifications, work order and OHS and company requirements

4.3 Conduct all work in accordance with legislative, OHS and company requirements

4.4 Report any identified procedures or practices inconsistent with the food safety program to appropriate person(s)

5 Replenish consumables and tidy work site

5.1 Replenish consumables in accordance with client requests, work order and company requirements

5.2 Dispose of all collected soil and waste in accordance with client specifications, work order, manufacturers' specifications and environmental, legislative, OHS and company requirements

5.3 Remove signage and barriers in accordance with work order and OHS and company requirements

6 Clean, safety-check and store equipment

6.1 Clean equipment and PPE in accordance with manufacturers' specifications and environmental, OHS and company requirements

6.2 Safety-check equipment and PPE in accordance with manufacturers' specifications and OHS requirements and record any required maintenance in accordance with company requirements

6.3 Store and maintain equipment and PPE to allow ready access in accordance with manufacturers' specifications and OHS and company requirements

6.4 Store chemicals in accordance with manufacturers' specifications and OHS and company requirements


Qualifications and Skillsets

PRMCL38A appears in the following qualifications:

  • PRM20104 - Certificate II in Asset Maintenance (Cleaning Operations)
  • PRM30104 - Certificate III in Asset Maintenance (Cleaning Operations)
  • AVI10108 - Certificate I in Aviation (Foundation Skills)
  • MTM31011 - Certificate III in Meat Processing (Smallgoods - Manufacture)
  • MTM30911 - Certificate III in Meat Processing (Smallgoods - General)
  • MTM20211 - Certificate II in Meat Processing (Smallgoods)
  • MTM30811 - Certificate III in Meat Processing (Retail Butcher)
  • MTM20311 - Certificate II in Meat Processing (Meat Retailing)
  • MTM10211 - Certificate I in Meat Processing (Meat Retailing)