Elements and Performance Criteria

The range of variables places the competency in context and allows for differences between enterprises and workplaces, including practices, knowledge and requirements. The range of variables also provides a focus for assessment and relates to the unit as a whole. The following variables may be present.

Designated personnel may include:
· supervisors, managers and team leaders
· enterprise OHS personnel
· other persons authorised or nominated by the enterprise or industry to perform, approve, inspect or direct specified work.

Food hygiene requirements include:
· AQIS Export Control (Fish) Orders
· State and Territory food regulations
· enterprise Occupational Health and Safety policies and procedures
· enterprise food safety program
· enterprise quality system
· enterprise procedures.

Work area:
· filleting area
· fish cleaning area
· crustacean cooking area
· fish packing area
· toilet/shower block and ablutions area
· cool rooms
· storage areas.

Personal protective equipment (PPE):
waterproof clothing
· protective hand covering
· protective hair or beard cover
· protective waterproof footwear
· protective mitts
· eye protection.

Occupational Health and Safety requirements may include:
· acts, regulations, codes of practice, industry standards and/or guidance notes which may apply in a jurisdiction
· enterprise-specific occupational and health and safety procedures, policies or standards.
· specific task related procedures may include:
· identifying hazards, assessing and controlling risks
· emergency response
· keeping floors clean, dry and uncluttered
· working in a crowded area
· wearing non-skid protective footwear
· avoidance of boots that trap hot liquid inside
· wearing protective mitts when handling hot pots and equipment
· not carrying or moving containers of hot or boiling water
· watching for and notifying co-workers when moving hot objects
· avoidance of reaching across hot burners and surfaces
· storage, use and handling of chemicals and hazardous substances
· material safety data sheets (MSDS)
· infection control
· investigate and action on all accidents and near misses and dangerous occurrences
· knowledge of basic first aid procedures including:
supply and use of cool, but not cold water for minor burn treatment.

Enterprise requirements:
· Occupational Health and Safety policies, procedures and programs
· use of electronic communication equipment
· access and equity policy, principles and practice
· client service standards
· communication channels and reporting procedures
· company issued identification such as card, badge or pass
· company policy and procedures, including personnel practices and guidelines
· defined resource parameters
· dress and presentation requirements
· duty of care, code of conduct, code of ethics
· emergency response and evacuation procedures
· notification of authorities
· employer and employee rights and responsibilities
· policies and procedures relating to won role, responsibility and delegation
· quality and continuous improvement processes and standards
· records and information systems and processes
· induction and refresher training manuals
· pre- and post- operational checks of equipment.

Hazard identification may include:
Activities associated with:
· checking equipment or the work area before work commences and during work
· workplace inspections
· housekeeping

Equipment:
· hot and cold hoses
· brooms, mops and shovels
· cleaning cloths
· bins and tubs
· brushes
· cleaning buckets
· processing equipment
· cleaning and sanitising chemicals and agents.

Each unit of competency has an evidence guide that relates directly to the performance criteria and the range of variables. Its purpose is to guide assessment of the unit in the workplace and/or training program. The following components provide information to assist this purpose.

Underpinning knowledge
The essential knowledge and understanding a person needs to perform work to the required standards include:
· impact of incorrect disposal of waste on the work environment
· personal, enterprise and product hygiene
· application of Occupational Health and Safety requirements particularly when using cleaning chemicals and cleaning equipment.

Practical skills
The essential skills a person needs to perform work to support the competence include:
· safe manual handling lifting technique
· safe use and storage of chemicals
· safe use of cleaning equipment such as floor scrubbers
· reporting problems orally to supervisor.

Literacy skills used for:
· reading and following enterprise procedures
· interpreting Occupational Health and Safety signs
· reading basic directions on the use of and decanting of cleaning and sanitising chemicals and agents
· reading directions for the safe operation of equipment such as floor scrubbers.

Numeracy skills used for:
· decanting and mixing chemicals in the correct proportion
· reading and interpreting temperature gauges of steam hoses
· monitoring chemical strength, duration, temperatures, tank levels etc.

Critical aspects of competence
Assessment must confirm the ability to:
· follow work instructions and maintain a clean work area during and after production according to Occupational Health and Safety standards and food regulations.

Assessment must confirm knowledge of:
· difference between a dry clean up and a wet clean up
· difference between cleaning and sanitising
· health hazards posed by cross-contamination
· importance of maintaining a clean working environment
· how to assess that the workplace is clean.

Interdependent assessment of units
This unit may be assessed after/with:
· No recommendations.

Context of assessment
Assessment is to be conducted at the workplace or a simulated work environment.

Method of assessment
The following assessment methods are suggested:
· practical demonstration of cleaning skills
· assessment of a clean and unclean workplace
· observation
· interviews
· written tests
· workplace projects.

Resources required for assessment
Resources may include:
· cleaning chemicals
· cleaning equipment
· work area to be cleaned
· access to workplace documentation
· access to personal protective equipment
· relevant work areas for identification of hazards and control measures.