Operate refrigerated storerooms

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 SFISTOR301C, 'Operate refrigerated storerooms'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Operate refrigerated storerooms' 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



1. Set up refrigerated storage rooms

1.1. Shelving or other appropriate material for storage of product is placed into refrigerated equipment rooms to allow even flow of refrigerated air throughout room and between products.

1.2. Door/closing alarm system is checked to be fully operational.

1.3. Lighting is checked to ensure safe working conditions within the closed room.

1.4. On/off switches are checked to be fully operational to ensure that the cooling system is not inadvertently switched off.

1.5. Air curtain or plastic strips across the door of the storage room is operational, to ensure minimal temperature fluctuations.

1.6. Temperature probes or temperature data loggers are used to check and record temperatures of the storage room.

1.7. Maintenance requests are made in a timely manner to appropriate personnel.

2. Place product in refrigerated storage rooms

2.1. Product is placed in the refrigerated storage rooms in a timely manner on its arrival at the workplace.

2.2. Temperature of warm product is reduced before being placed in the refrigerated storage rooms.

2.3. Product to be placed into the refrigerated storage rooms is checked to ensure that its label is intact and legible.

2.4. Product without adequate labelling is set aside and reported to the appropriate person.

2.5. Chilled or frozen product is placed on shelving or other appropriate system to ensure that correct air flow is maintained to keep product at the required temperature.

2.6. Product is placed and stored in rooms on a 'first-in-first-out' (FIFO) basis and in a way that its label can be easily seen.

2.7. Fresh product is stored in a way that ensures that there is no contamination from one product to another.

2.8. Product is stacked on top of other product making use of load-shifting equipment and safe manual handling procedures.

3. Maintain stock in refrigerated storage rooms

3.1. Fresh product is checked, to ensure that there is sufficient ice mixed throughout and covering product.

3.2. Potable ice is collected and moved using clean shovels and bins.

3.3. Cross-contamination is avoided by ensuring that product is correctly placed on shelving.

4. Stocktake product

4.1. Fresh product is checked for freshness and signs of spoilage and unsatisfactory product disposed of.

4.2. Count records on fresh product are entered daily.

4.3. Records on frozen product are made on a regular basis as indicated in enterprise procedures.

5. Clean refrigerated storage rooms

5.1. Cool rooms are cleaned using chemicals and equipment consistent with enterprise procedures and ensuring product is not contaminated.

5.2. Frozen storage rooms are regularly swept and kept tidy.

5.3. Vermin are controlled using methods consistent with enterprise procedures.

Qualifications and Skillsets

SFISTOR301C appears in the following qualifications:

  • SFI30611 - Certificate III in Seafood Industry (Sales and Distribution)
  • SFI40511 - Certificate IV in Seafood Processing
  • SFI30111 - Certificate III in Aquaculture
  • SFI40611 - Certificate IV in Seafood Industry Sales and Distribution
  • SFI30511 - Certificate III in Seafood Processing