Required skills

Ability to

assess requirements for enterprise refrigeration or cold chain systems based on enterprise goals directions and forecasts detailed product knowledge and regulatory requirements

apply calculation skills and budget principles to refrigeration costs

apply relevant communication and mathematical skills and processes including as appropriate

assertiveness persuasion and negotiation skills

facetoface technological and electronic methods

communicating in sensitive conflictive collaborative and supportive environments

analysing and presenting complex concepts technical information mathematical information and other data in simple or complex formats

complex actual and hypothetical technical and financial modelling calculations interpretation or analysis

develop and maintain the operating system

prepare manuals and procedures for the operation of refrigeration systems chillers and freezers according to hygiene safety quality and customer requirements and determine corrective actions for systems variations and nonconformances

identify key personnel for the resolution and communication of systems problems and failures

maintain currency of knowledge through independent research or professional development

maintain the quality of products in the cold chain by monitoring chillers or freezers and interpreting refrigeration data to maintain appropriate temperature or humidity for product types and quantities

manage maintenance of enterprise refrigeration systems including the negotiation and preparation of maintenance schedules monitoring repairs conformance with regulatory and quality requirements and replacement requirements

manage refrigeration costs by monitoring the costs of refrigeration including internal or external service models maintenance costs lost time costs product losses and energy costs minimising energy costs

monitor and report system performance including setting performance standards and measures for refrigeration system consistent with enterprise goals and products analysing performance information and making recommendations for systems improvement for inclusion in enterprise forward planning

operate refrigeration or cold chain systems efficiently including identifying and implementing strategies for reducing heat load in enterprise chiller or freezer minimising energy costs maximising availability and minimising down time maintaining temperatures according to quality and food safety requirements

prepare safety procedures for chillers or refrigeration systems including emergency plans and procedures for incidents and accidents associated with refrigerants leaks and spills and procedures for the safe and efficient operation of equipment eg forklifts and lights in chillers and freezers

take action to improve own work practice as a result of selfevaluation feedback from others or in response to changed work practices or technology

utilise information and communications technology including statistical and modelling software for research data collection and analysis and reporting

Required knowledge

Knowledge of

refrigeration concepts and terms including

ambient temperature

Biot number ratio of conductive internal resistance to heat transfer to the convective external resistance

half cooling time

surface heat transfer

thermal properties of meat including conductivity

strategies for reducing heat loads such as

air curtains

automatic door closers

improved insulation to prevent heat filtration through wall

no lights people machinery inside

plastic strips

removal of heat load caused by fans

impact of high andor low humidity on eating quality production and storage of meat and meat products

impact of moisture transfer during chilling and freezing on quality production and storage of meat and meat products

impact of packaging on chilling and freezing rates of meat and meat product

concept of heat load and the implications for product quality and energy requirements for refrigeration system

methods of chilling and freezing meat and meat products including

air eg natural convection forced convection and spray chilling

air freezing

contact freezing

cryogenic eg gaseous sold and liquid liquid nitrogen and solid carbon dioxide

cryogenic freezing

direct contact eg plate freezing and conduction

direct freezing systems

liquid immersion eg chilled water or glycol solution

impact of chilling or chilling rates and freezing or freezing rates on quality production and storage of meat and meat products

qualities of humidity including changes in evaporation pH levels saturation humidity saturation vapour pressure

thermal properties of meat and meat products and the implications for meat quality

relevant Occupational Health and Safety OHampS and workplace requirements

relevant food safety requirements and reporting responsibilities

identify enterprise requirements for refrigeration system including evaluating requirements for specialist personnel and expertise for management and maintenance of refrigeration system and evaluating different methods of chilling and freezing for cost efficiency and impact on product quality

hygiene and sanitation requirements for operation cleaning and maintenance of cold chain systems

processes and methods for chilling and freezing meat and meat products and their impact on product quality food safety and tenderness

relevant regulatory requirements including food safety regulations and the implications for the management of the enterprise refrigeration or cold chain systems

OHampS requirements related to the safe handling of refrigerants and safety in controlled atmosphere and confined spaces

main elements of the compression cycle compressor evaporator condenser refrigerant used in refrigeration

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

The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time These requirements are in addition to the requirements for valid current authentic and sufficient evidence

Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence

All assessment must be conducted against Australian meat industry standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated through sustained performance over time at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

Resources may include

a real work environment

relevant documentation such as

customer specifications

manufacturers instructions and operations manuals

QA manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment include

a thirdparty referee report of sustained performance at appropriate level of authority and responsibility

assignment focusing on understanding and application of principles and theory to workplace operations

workplace projects with focus on company environment and conditions

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC wwwmintraccomau or telephone

Cold chain systems include:

Cold chain may extend from point of slaughter to retail outlet and include transportation.

Optimum requirements for enterprise refrigeration systems may relate to:

Stakeholders may include:

Performance measures for cold chain systems may relate to

Strategies for improving performance may include assessment of alternative refrigeration strategies such as: