Elements and Performance Criteria
- Remove waste
- Waste products are deposited into correct bins, hoppers and chutes, all fitted with lids, according to food hygiene requirements.
- Correct shovels, brooms and bins are identified and used when gathering waste material to avoid cross-contamination of product area and utilising safe manual handling techniques.
- Work area is kept free from waste to ensure a safe working environment for self, fellow workers and others in the workplace.
- Segregation of edible and inedible product is maintained at all times.
- Waste in bins and tubs is shifted according to manual lifting procedures and induction, and ongoing training requirements.
- Clean areas during production
- Wash and store cleaning and processing equipment
- Clean up after production
- Waste material is transferred to designated storage area.
- Work areas and worksite are cleaned.
- Vermin and pests are controlled.
- Housekeeping tasks are completed and any problems reported to supervisor.
- Worksite is monitored regularly to ensure it complies with food hygiene and OHS requirements and workplace procedures.