Elements and Performance Criteria

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.
Policies and procedures
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information
Workplace information can include:
Standard Operating Procedures (SOPs)
specifications
production schedules
routine maintenance schedules
work notes
Material Safety Data Sheets (MSDS)
manufacturer instructions
verbal directions from manager, supervisor or senior operator
Waste
Waste may include:
cleaning agents
unused stock
Potential hazards
Potential hazards may include:
cold room door closing while working inside
working in cold conditions
slippery floors
obstacles on the floor
overhead objects
operating forklifts and other moving objects
Problems and anomalies
Problems and anomalies may include:
fluctuations in temperature
breakdown of data loggers
fans or temperature controls
inadequate air flows due to incorrect stacking
Cold room specifications
Cold room specifications may include:
temperature range
spacing pattern for airflow
humidity
Cold room plans
Cold room plans may include:
stacking patterns
stacking heights
movement of stock
Records
Records will include:
temperature logs
material entering or leaving cold room
batch numbers

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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
use personal protective clothing and equipment where required
observe housekeeping standards
monitor cold storage and stock conditions and make required adjustments
shut down, clean and secure cold storage facilities
recognise and act upon out-of-specification conditions
record information appropriately.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment as required
work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements
instructions, information, specifications and schedules as required
equipment, services and corresponding information as required
products and materials as required
internal and external customers and suppliers as required
cleaning procedures, materials and equipment as required
documentation and recording requirements and procedures.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.