Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SFISTOR301C Mapping and Delivery Guide
Operate refrigerated storerooms

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SFISTOR301C - Operate refrigerated storerooms
Description This unit of competency involves the management of cool rooms and freezer storage rooms. It includes setting up the room to ensure correct air flow, product storage temperature, stock rotation and placement of product to avoid cross-contamination. Licensing, legislative, regulatory or certification requirements may apply to this unit. Therefore it will be necessary to check with the relevant state or territory regulators for current licensing, legislative or regulatory requirements before undertaking this unit.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application Licences may be required if operating load-shifting equipment, such as forklifts.All enterprise or workplace procedures and activities are carried out according to relevant government regulations, licensing and other compliance requirements, including occupational health and safety (OHS) guidelines, food safety and hygiene regulations and procedures and ecologically sustainable development (ESD) principles. Equipment operation, maintenance, repairs and calibrations are undertaken in a safe manner that conforms to manufacturer instructions. Appropriate personal protective equipment is selected, checked and maintained.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Set up refrigerated storage rooms
  • Shelving or other appropriate material for storage of product is placed into refrigerated equipment rooms to allow even flow of refrigerated air throughout room and between products.
  • Door/closing alarm system is checked to be fully operational.
  • Lighting is checked to ensure safe working conditions within the closed room.
  • On/off switches are checked to be fully operational to ensure that the cooling system is not inadvertently switched off.
  • Air curtain or plastic strips across the door of the storage room is operational, to ensure minimal temperature fluctuations.
  • Temperature probes or temperature data loggers are used to check and record temperatures of the storage room.
  • Maintenance requests are made in a timely manner to appropriate personnel.
       
Element: Place product in refrigerated storage rooms
  • Product is placed in the refrigerated storage rooms in a timely manner on its arrival at the workplace.
  • Temperature of warm product is reduced before being placed in the refrigerated storage rooms.
  • Product to be placed into the refrigerated storage rooms is checked to ensure that its label is intact and legible.
  • Product without adequate labelling is set aside and reported to the appropriate person.
  • Chilled or frozen product is placed on shelving or other appropriate system to ensure that correct air flow is maintained to keep product at the required temperature.
  • Product is placed and stored in rooms on a 'first-in-first-out' (FIFO) basis and in a way that its label can be easily seen.
  • Fresh product is stored in a way that ensures that there is no contamination from one product to another.
  • Product is stacked on top of other product making use of load-shifting equipment and safe manual handling procedures.
       
Element: Maintain stock in refrigerated storage rooms
  • Fresh product is checked, to ensure that there is sufficient ice mixed throughout and covering product.
  • Potable ice is collected and moved using clean shovels and bins.
  • Cross-contamination is avoided by ensuring that product is correctly placed on shelving.
       
Element: Stocktake product
  • Fresh product is checked for freshness and signs of spoilage and unsatisfactory product disposed of.
  • Count records on fresh product are entered daily.
  • Records on frozen product are made on a regular basis as indicated in enterprise procedures.
       
Element: Clean refrigerated storage rooms
  • Cool rooms are cleaned using chemicals and equipment consistent with enterprise procedures and ensuring product is not contaminated.
  • Frozen storage rooms are regularly swept and kept tidy.
  • Vermin are controlled using methods consistent with enterprise procedures.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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

Critical aspects for assessment evidence required to demonstrate competence in this unit

Assessment must confirm the ability to:

ensure compliance with enterprise procedures and food safety regulations

set up and place product into a refrigerated storage room.

Assessment must confirm knowledge of:

FIFO system of stock rotation

safe working practices for cold and confined spaces, and load shifting

temperature storage requirements of fresh and frozen product.

Context of and specific resources for assessment

Assessment is to be conducted at the workplace or in a simulated work environment. It should cover the handling and refrigeration of fresh whole fish, fish fillets, opened raw oysters and cooked crustaceans.

Resources may include:

chiller and fresh seafood, including whole fish, fish fillets, opened raw oysters and cooked crustaceans

freezer storage room and cartons of frozen product

product with different date-of-production labels

ice and ice-moving equipment

temperature recording devices.

Method of assessment

The following assessment methods are suggested:

third-party report from work supervisor

structured activities to:

assess refrigerated storage rooms for compliance with enterprise standards

stock a chiller with fresh product

read and interpret labelling on frozen fish cartons

workplace documentation, such as temperature logs and graphs

written and oral questions.

Guidance information for assessment

This unit may be assessed holistically with other units within a qualification.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

assessing seafood freshness and shelf life

communicating orally to give and receive information

using cleaning chemicals and cleaning equipment

using computer technology to download temperature data logs

using forklifts and manual lifting equipment.

Literacy skills used for:

completing basic temperature monitoring forms

identifying and tracing product

reading and applying enterprise safety procedures

reading and following enterprise procedures.

Numeracy skills used for:

interpreting graphs/charts of temperature recordings

reading and interpreting thermometers accurately

reading weights accurately.

Required knowledge

hygienic handling and storage of fresh and frozen seafood

personal, workplace and product hygiene

safe procedures for cold and confined spaces, manual handling and load shifting

stock rotation principles.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Relevant government regulations, licensing and other compliance requirements may include:

business or workplace operations, policies and practices

correct marketing names and labelling

environmental hazard identification, risk assessment and control

food safety/Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custody, and Australian Quarantine Inspection Service (AQIS) Export Control (Fish) orders

OHS hazard identification, risk assessment and control.

OHS guidelines may include:

appropriate workplace provision of first aid kits and fire extinguishers

clean, uncluttered, hygienic workplace

codes of practice, regulations and/or guidance notes which may apply in a jurisdiction or industry sector

enterprise-specific OHS procedures, policies or standards

hazard and risk assessment of workplace and maintenance activities and control measures

induction or training of staff, contractors and visitors in relevant OHS procedures and/or requirements to allow them to carry out their duties in a safe manner

OHS training register

safe lifting, carrying and handling techniques, including manual handling, and the handling and storage of hazardous substances

safe systems and procedures for confined space entry and the protection of people in the workplace

systems and procedures for the safe maintenance of property, machinery and equipment, including hydraulics and exposed moving parts

the appropriate use, maintenance and storage of PPE.

Food safety and hygiene regulations and procedures may include:

Australian Shellfish Sanitation program

equipment design, use, cleaning and maintenance

exporting requirements, including AQIS Export Control (Fish) orders

HACCP, food safety program, and other risk minimisation and quality assurance systems

location, construction and servicing of seafood premises

people, product and place hygiene and sanitation requirements

Primary Products Standard and the Australian Seafood Standard (voluntary)

product labelling, tracing and recall

receipt, storage and transportation of food, including seafood and aquatic products

requirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulations

temperature and contamination control along chain of custody.

ESD principles may include:

controlling effluents, chemical residues, contaminants, wastes and pollution

improving energy efficiency

increasing use of renewable, recyclable and recoverable resources

minimising noise, dust, light or odour emissions

reducing emissions of greenhouse gases

reducing energy use

reducing use of non-renewable resources

undertaking environmental hazard identification, risk assessment and control.

PPE may include:

gloves, mitts or gauntlets, and protective hand and arm covering

protective hair, beard and boot covers

insulated protective clothing for freezers or chillers and refrigeration units

non-slip and waterproof boots (gumboots) or other safety footwear

protective eyewear, glasses and face mask

uniforms, overalls or protective clothing (e.g. mesh and waterproof aprons).

Load-shifting equipment may include:

forklift

manual lifting equipment.

Records may include:

enterprise stocktake forms

enterprise temperature monitoring sheets.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Shelving or other appropriate material for storage of product is placed into refrigerated equipment rooms to allow even flow of refrigerated air throughout room and between products. 
Door/closing alarm system is checked to be fully operational. 
Lighting is checked to ensure safe working conditions within the closed room. 
On/off switches are checked to be fully operational to ensure that the cooling system is not inadvertently switched off. 
Air curtain or plastic strips across the door of the storage room is operational, to ensure minimal temperature fluctuations. 
Temperature probes or temperature data loggers are used to check and record temperatures of the storage room. 
Maintenance requests are made in a timely manner to appropriate personnel. 
Product is placed in the refrigerated storage rooms in a timely manner on its arrival at the workplace. 
Temperature of warm product is reduced before being placed in the refrigerated storage rooms. 
Product to be placed into the refrigerated storage rooms is checked to ensure that its label is intact and legible. 
Product without adequate labelling is set aside and reported to the appropriate person. 
Chilled or frozen product is placed on shelving or other appropriate system to ensure that correct air flow is maintained to keep product at the required temperature. 
Product is placed and stored in rooms on a 'first-in-first-out' (FIFO) basis and in a way that its label can be easily seen. 
Fresh product is stored in a way that ensures that there is no contamination from one product to another. 
Product is stacked on top of other product making use of load-shifting equipment and safe manual handling procedures. 
Fresh product is checked, to ensure that there is sufficient ice mixed throughout and covering product. 
Potable ice is collected and moved using clean shovels and bins. 
Cross-contamination is avoided by ensuring that product is correctly placed on shelving. 
Fresh product is checked for freshness and signs of spoilage and unsatisfactory product disposed of. 
Count records on fresh product are entered daily. 
Records on frozen product are made on a regular basis as indicated in enterprise procedures. 
Cool rooms are cleaned using chemicals and equipment consistent with enterprise procedures and ensuring product is not contaminated. 
Frozen storage rooms are regularly swept and kept tidy. 
Vermin are controlled using methods consistent with enterprise procedures. 

Forms

Assessment Cover Sheet

SFISTOR301C - Operate refrigerated storerooms
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFISTOR301C - Operate refrigerated storerooms

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: