Elements and Performance Criteria

Range description
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes the Food Standards Code; labelling, weights and measures legislation; and legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity
Workplace information may include Standard Operating Procedures (SOPs), specifications, production schedules and instructions, manufacturers' advice, standard forms and reports

Ability to:
Locate and fit appropriate protective clothing, footwear and equipment
Follow procedures to enter and work in a freezer environment to ensure safety of self and others. This includes carrying out relevant checks and inspections prior to entry as required by workplace procedures
Follow procedures to handle product to avoid product damage
Monitor operating performance of equipment used in the freezer and identify signs of unsafe or unfit operation
Conduct work in a manner appropriate to minimising risk of contamination
Maintain work area to meet housekeeping standards

Knowledge of:
Purpose and conditions required in a freezer storage environment. This includes an understanding of how temperature parameters are maintained in the freezer/cold room
Safety requirements and hazards associated with entering and working in a freezer storage/cold room area. This includes an understanding of required protective clothing and equipment, limitations of protective clothing and equipment, and maximum work duration. It also includes an understanding of symptoms associated with hypothermia and action to take if these occur
The effects of freezer/cold room temperatures and frozen condensation, on equipment used in a freezer/cold room but designed for room temperature operation. This includes an understanding of symptoms that equipment is unsafe or unfit for use
Effects of room temperatures on equipment using hydraulic oils designed for freezer/cold room temperatures
Typical freezing rates for product handled. This may include products stacked on pallets
Handling requirements for moving pallets of frozen product and how this differs from moving pallets of fresh product. It also includes an understanding of the differences in product stability of pallets loaded with fresh compared with frozen product and related wrapping requirements
The effect of freezing on product packaging and related handling requirements
Housekeeping requirements for work area

Relationship with other standards
Pre-requisite units
There are no pre-requisite units for this competency standard.
Co-assessment of related units

This unit should be assessed together with core units and other units of competence relevant to the function or work role. In addition, the following optional or ancillary units may be relevant:

FDFZMHTS2A Work with temperature controlled stock

Resources required for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

Personal protective clothing and equipment
Work procedures including advice on safe work practices, food safety, quality and environmental requirements
Freezer storage/cold room area
Stock to be held in frozen storage

Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.