Unit of competency Outline

Date retreived
22/07/2026 12:45 PM AWST

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Operate refrigerated storerooms

Operate refrigerated storerooms

Unit of competency
National Code
SFISTR301
State Code
OAR25
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
21/06/2019
View on TGA
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
110111 - Food Hygiene
Original Release Date
21/10/2019
Nominal Hours
15
Description
This unit of competency describes the skills and knowledge required to set up and manage cool rooms and freezer storage rooms for seafood products. It includes the ability to set up the storeroom to ensure correct air flow and product storage temperature, rotate and place stock to avoid cross-contamination, record stock and maintain the cleanliness and hygiene of the storeroom.This unit applies to individuals who work under broad direction and operate and manage cool room and freezer storage rooms in seafood cooperatives and other businesses where products are held.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace. Licences may be required if operating load-shifting equipment, such as forklifts.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Set up refrigerated storage rooms
  • 1.1 Fit and use personal protective equipment and ensure storage room is clean according to food safety and workplace requirements
  • 1.2 Place shelving or other appropriate material into refrigerated equipment rooms to ensure even flow of refrigerated air throughout room and between products
  • 1.3 Check closing alarm system, lighting, and on and off switches to ensure systems are fully operational and safe working conditions within the closed room
  • 1.4 Check air curtain or plastic strips across the door of the storage room are operational, to ensure minimal temperature fluctuations
  • 1.5 Use temperature probes or temperature data loggers to check and record temperatures of the storage room
  • 1.6 Report operational maintenance requirements to relevant personnel
2. Place product in refrigerated storage rooms
  • 2.1 Place newly arrived product in the refrigerated storage rooms according to workplace procedures
  • 2.2 Reduce temperature of warm product to required level before being placed in the refrigerated storage rooms
  • 2.3 Store product on a 'first-in-first-out' basis, ensuring labels are intact, legible and visible
  • 2.4 Set aside product without adequate labelling and report to the relevant personnel
  • 2.5 Place and safely stack chilled or frozen product to ensure that correct air flow is maintained and product is kept at the required temperature
  • 2.6 Store fresh product to ensure no cross-contamination occurs from one product to another
3. Maintain stock in refrigerated storage rooms
  • 3.1 Check fresh product to ensure that there is sufficient ice mixed throughout and covering product
  • 3.2 Collect and move potable ice using clean shovels and bins
  • 3.3 Place product on shelving to avoid cross-contamination
4. Stocktake product
  • 4.1 Check product for freshness and signs of spoilage, and dispose of unsatisfactory product according to workplace and environmental requirements
  • 4.2 Enter count records on fresh product daily according to workplace requirements
  • 4.3 Make records on frozen product on a regular basis according to workplace requirements
5. Clean refrigerated storage rooms
  • 5.1 Clean cool rooms using chemicals and equipment according to workplace cleaning and hygiene procedures
  • 5.2 Sweep and keep tidy frozen storage rooms according to workplace cleaning procedures
  • 5.3 Use methods to control vermin according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
D9295 SFISTOR301C Operate refrigerated storerooms Unit of competency
State Code National Code Title Type
BEI1 SFI30319 Certificate III in Seafood Post Harvest Operations Qualification