Application
This unit of competency describes the skills and knowledge required to store and retrieve temperature controlled stock from appropriate storage facilities.
This unit applies to individuals who work in controlled temperature environments under general supervision and exercise limited autonomy with some accountability for their own work.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Store stock to meet temperature control requirements | 1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and tell supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Identify goods requiring temperature control according to workplace requirements 1.5 Locate goods in correct storage areas to meet storage temperature, stores handling and stock rotation requirements 1.6 Record stores information according to workplace procedures |
2. Monitor and maintain temperature of stock within specifications | 2.1 Monitor stock temperature to confirm temperature is within specified limits 2.2 Monitor storage areas to confirm temperature is within storage zone limits 2.3 Monitor residence time in temperature controlled stores to meet stock control requirements 2.4 Identify and report out-of-specification storage temperatures and take corrective action according to workplace procedures |
3. Transfer temperature controlled stock | 3.1 Handle and transfer goods to maintain temperature control and meet stock rotation requirements according to work health and safety and food safety requirements |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Numeracy | Identify stock weights and quantities Read instrumentation gauges |
Reading | Identify and locate stock Identify requirements from basic order forms Interpret workplace procedures and specifications |
Writing | Complete records of stock receival and transfer |
Navigate the world of work | Apply workplace procedures relevant to own responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and procedures, quality requirements and operating procedures Take steps to develop skills and knowledge of stock |
Interact with others | Communicate and report operational and safety information to relevant persons Select and use appropriate terminology when communicating with personnel Participate in conversations relevant to role by responding and explaining as required |
Get the work done | Make routine decisions relating to freshness and handling of stock Recognise and respond to non-conforming stock Use digital technologies including thermometers and temperature probes |
Sectors
Operational (OPR)