Unit of competency Outline

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

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Supervise storage of temperature controlled stock

Supervise storage of temperature controlled stock

Unit of competency
National Code
SFISTR302
State Code
OAR22
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
030307 - Food Processing Technology
Original Release Date
21/10/2019
Nominal Hours
25
Description
This unit of competency describes the skills and knowledge required to supervise the storage of temperature controlled seafood stock to ensure that it remains at safe levels. It includes the ability to check stock storage documentation and deal with storage problems.The unit applies to individuals who are responsible for supervising the storage of temperature controlled stock in storage facilities at seafood processing, retail or wholesale outlets. 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.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Manage storage of stock
  • 1.1 Identify stock requiring temperature control according to workplace and food safety requirements
  • 1.2 Assign stock in correct storage areas to meet storage temperature and stock rotation requirements
  • 1.3 Check that stock is stored in the assigned storage areas and storage information is documented according to workplace procedures
  • 1.4 Communicate with the appropriate personnel to rectify problems with stock storage
2. Supervise temperature monitoring of stock
  • 2.1 Select and use the required temperature monitoring equipment, including personal protective equipment
  • 2.2 Check temperature of stock to confirm temperature is within required limits for stock
  • 2.3 Inspect storage areas to confirm temperature is within range of stock types
  • 2.4 Check storage time in temperature controlled storage areas against stock rotation requirements
  • 2.5 Inspect stock temperature documentation has been maintained according to workplace and food safety requirements
  • 2.6 Identify damaged stock and out-of-specification storage temperatures and determine causes
  • 2.7 Communicate with appropriate personnel to rectify problems with temperature monitoring
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