tlia2507d - regulate temperature controlled stock - learner guide

TLIA2507D Regulate

temperature

controlled stock Learner Guide

Contents What this Learner’s Guide is about ........................................ 1

Plan your learning .................................................................. 2

How will you be assessed? .................................................... 4

Section 1 Identifying goods that require temperature control...... 5

How are goods, requiring temperature control, identified? .... 8

How do you match storage temperature to product types? . 11

How do you identify storage separation and co-storage applications for products? .................................................... 13

Section 2 Monitoring goods that require temperature control ... 15

How do you identify appropriate methods for determining the temperature of goods? ......................................................... 18

How do you monitor storage areas to ensure they remain within the temperature range of products stored?.......................... 20

Section 3 Identifying and rectifying problems with temperature control .............................................................................................. 22

What are the implications of incorrect temperatures on the storage of goods? ................................................................ 25

How would you go about identifying damaged goods and undertake appropriate action? ............................................. 27

Additional resources....................................................................... 29

Feedback on activities .................................................................... 33

TLIA2507D Regulate temperature controlled stock

© Department of Education, Science and Training 2005 Page 1 Customised and Developed by Armstrong’s Driver Education P/L May 2008 ADELG1022

What this Learner’s Guide is about

This Learner’s Guide is about the skills and knowledge required to regulate temperature controlled stock in accordance with workplace requirements including identifying goods requiring temperature control, monitoring temperature of goods, and identifying and rectifying any identified problems in accordance with workplace procedures.

The unit of competency TLIA2507D Regulate temperature controlled stock is from the Transport and Logistics Training Package (TLI07). It has a number of elements of competency that are covered in this guide. These are: • Identify goods requiring temperature control. • Monitor temperature. • Identify and rectify problems.


Page 2 © Department of Education, Science and Training 2005 ADELG1022 Customised and Developed by Armstrong’s Driver Education P/L May 2008

Plan your learning

It is important to plan your learning before you start because you may already have some of the knowledge and skills that are covered in this Learner’s Guide. This might be because:

• you have been working in the industry for some time, and/or

• you have already completed training in this area.

Together with your supervisor or trainer, use the checklist on the following pages to help you plan your study program. Your answers to the questions in the checklist will help you work out which sections of this Learner’s Guide you need to complete.

This Learner’s Guide is written with the idea that learning is made more relevant when you, the learner, are actually working in the industry. This means that you will have people within your enterprise that can show you things discuss how things are done and answer any questions you have. Also you can practise what you learn and see how what you learn is applied in the enterprise.

If you are working through this Learner’s Guide and have not yet found a job in the industry, you will need to talk to your trainer about doing work experience or working and learning in some sort of simulated workplace.



Section 1: Identifying goods that require temperature control

Are you able to: Yes No

1. Identify goods requiring temperature control?

2. Select the correct temperature for long and short term storage of goods?

3. Identify storage separations and co-‐storage applications for products?

Section 2: Monitor goods requiring temperature control


1. Identify the appropriate methods for determining the temperature of goods?

2. Monitor the temperature of storage areas within the range required by products?

Section 3: Identify and rectify problems with temperature control


1. Identify the implications of incorrect storage temperatures?

2. Identify damaged goods and undertake appropriate action?



How will you be assessed?

Assessment of this unit of competency will include observation of real or simulated work processes using workplace procedures and questioning on underpinning knowledge and skills. It must be demonstrated in an actual or simulated work situation under supervision.

You will be required to demonstrate that you can: • identify goods that require temperature controlled

storage • select the correct temperature for short and long term

storage products • determine product storage separation and co-storage

applications for stored products • identify appropriate methods for determining the

temperature required for stored goods • monitor the temperature of storage areas within the

range required by products • identify the implications of incorrect storage

temperatures • identify damaged goods and undertake appropriate

action.



Section 1 Identifying goods that require temperature control



Section outline

Areas covered in this section are:

• identifying goods that require temperature control

• selecting temperatures for the short and long term storage of goods

• identifying storage separations and co-‐storage applications of goods.



How are goods, requiring temperature control, identified?

Many types of goods require temperature control for effective short term and long term storage situations. Temperature control generally refers to any measures necessary to keep goods in good condition and can include the use of cool stores and refrigerators, but it may also include storing goods correctly at ambient temperatures. Some types of the groups requiring temperature control include: • foods • chemicals • explosives • pharmaceutical • therapeutic goods • flowers and ornamental plants.

Since food is probably the most common item requiring regulated temperature control, food products will be used as examples within this Learner’s guides

For example, chilled and frozen foods must be managed, stored and transported within specific temperature ranges to ensure optimum freshness is preserved and that a safe and high quality product is delivered to consumers.

Temperatures warmer than specified ranges foster the growth of bacteria which can increase the risk of food-borne illness and reduce product quality. Temperature requirements for goods may be identified by examining packaging labels. For example the label on frozen food may indicate, ‘store below 4oC’. If you manage a storage facility or run a transport company your clients should tell you in writing the conditions under which they want their goods stored and transported.

Chemical, explosive and pharmaceutical goods also have specific temperature ranges they must be kept in to keep them from degrading while in transport or storage.



Information regarding temperature control can be found at food resource centres, which provide recommendations for storage conditions. You can also refer to a code of practice for the Road Transportation of Fresh Produce has been developed by the Australian United Fresh Transport Advisory Committee. Storage, handling and transportation of frozen products information can be found in the Australian Cold Chain Guidelines (1999). In the handouts you will find the document Maintaining the Cold Chain which provides and overview of the Guidelines. Australian Standards for meat production and transportation can be found at CSIRO Publishing Web site under Agriculture: Animal Production. Refer to the web site listed in the Additional Resources section at the back of this guide. If you don’t have a copy of theses publications in your workplace, ask your manager or supervisor to obtain copies.



Activity 1: Identifying goods that require temperature control

Look around your work area and identify which goods require temperature control. Speak with work mates or your supervisor if you are unsure which goods require temperature control when being stored or transported.

What characteristics identify products that need to be temperature controlled while in storage?

There is feedback on this activity at the back of this Learner’s Guide.



How do you match storage temperature to product types?

Maintaining product quality through the marketing chain is essential for delivering the best product so that your customers will want to keep buying again and again. However, to do this it is important to understand and use the most appropriate handling conditions for your product.

Information from the manufacturer, your clients, and regulations or from the packaging will explain the temperature and storage requirements for product types.

As an example temperature control for food products involves:

• restricting the time high risk foods such as seafood products are left at temperatures in the danger zone, 50C to 600C

• keeping cold food really cold

• keeping hot food really hot.

Some examples of high risk foods are:

• cooked meat and poultry

• meat and fish pâtés and spreads

• milk and eggs

• seafood

• cooked rice.

Information from the manufacturer, regulations or information contained in the packaging will explain the temperature and storage requirements for product types. Some products require storage within a specific temperature range (upper and lower) of temperatures.

The upper and lower temperature limits for stored products depends on the characteristics of the product being stored. For example, the temperature requirements for foods may be different than the requirements for chemicals and pharmaceuticals.



Activity 2: Matching storage temperature to product types

Discuss with your work mates or your supervisor how they go about matching product types with storage temperatures.

List ways in which you can match the correct storage temperature, storage times and product types with products you require to store.

What workplace documentation do you have available to assist you in determining the correct temperatures for long and short term storage?

How do you identify the upper and lower temperature limits for the products you have in store at your workplace?




How do you identify storage separation and co-storage applications for products?

Using food products as an example, the storage separation and co-‐storage of products is explained in the following notes.

When stacking food in a cold storage facility you should use separate cold stores for both raw foods, such as meat and poultry, and other high risk foods, such as dairy products and cooked meats. Where multi-‐purpose cold stores are used always store raw meat and poultry below other foods or in a separate section of the cold store. This will prevent any liquids from the meat or poultry contaminating foods place below them on the shelves. Stack the shelves in a way so that cold air can circulate and stock can be checked for condition.

When stacking a freezer place raw foods below high risk foods to avoid any risk of contamination. Place stock with the longest shelf life below or behind stock with a short shelf life to allow the short term stock a quicker turn around. Keep the food in the supplier’s packaging.

When storing dry goods, keep them in a cool, dry and well ventilated location. There must be sufficient space between supplies to allow air to flow freely and for you to check the goods. Dry foods must be kept in secure packaging so as not to attract pests. Dry foods must be checked and rotated regularly.



Activity 3: Identify storage separation and co-storage applications for products

In a situation where you were involved in receiving and storing goods, explain how you would identify storage separations and co-‐storage applications for those goods?




Section 2 Monitoring goods that require temperature control



Section outline


• identifying methods for determining the temperature requirements of goods

• monitoring the temperature of storage areas within the range required by products



How do you identify appropriate methods for determining the temperature of goods?

Measuring temperature is important for understanding the handling conditions that your product experiences. A probe thermometer will accurately assess the actual product core temperature. However thermometers only measure temperature at a single point in time. Temperature data loggers can be used to measure temperature throughout the whole storage facility continuously recording temperature.

To accurately measure product temperature, temperature data loggers should be fitted with external probes that can be inserted into or placed alongside the product. They can be set to record the temperature every few minutes or shorter depending on your testing equipment. The data collected can be presented as a graph so that the temperature trends can be determined easily.

Temperature data loggers can also be used for:

• monitoring temperature inside packing sheds, cool stores, or other storage and processing areas

• measuring the microclimates of different properties, fields, or areas used for production

• as frost warning devices.

Storage temperatures may also be automatically monitored through electronic temperature sensing devices. Spot temperatures can also be measured with the use of hand held scanners that allow spot temperatures to be measured.

All food businesses must check food temperatures regularly and keep records of the readings, this is a legal requirement. If it is your job to check the temperature of goods, you must be trained how to do so and told which temperatures are unsafe and what action to take if a reading is unsafe.



Activity 4: Identifying appropriate methods for determining the temperature of goods

Describe the temperature monitoring system set up and used at your storage facility.

What goods require temperature controlled storage at your workplace?




How do you monitor storage areas to ensure they remain within the temperature range of products stored?

Technology plays a large part in running a temperature controlled warehouse or storage facility. Technical equipment includes remote electronic monitoring systems which ensure that temperature of various cold rooms is maintained and constantly monitored. These systems consist of a number of thermostats, linked together to a central monitoring device that alerts users to power failures, or instances when temperatures deviate outside the specified temperature ranges.

You should notify the appropriate personnel, your supervisor and the maintenance department if the temperature of the storage facility changes. It is important that correct temperatures are maintained to preserve the quality of the stored goods, so as soon as there is a problem, you should get it repaired.



Activity 5: Monitor storage areas to ensure they remain within the temperature range of products stored

Look around your work area and speak with work mates and your supervisor to determine how temperature control is managed.

Describe the temperature control used at your storage facility and explain how it operates?




Section 3 Identifying and rectifying problems with temperature control



Section outline


• the implications of incorrect storage temperatures

• identifying damaged goods and undertake appropriate action



What are the implications of incorrect temperatures on the storage of goods?

In the case of food, incorrect storage temperatures may lead to bacterial growth within the product. Food poisoning bacteria multiply when they have ideal conditions. These conditions include:

• food type

• moisture

• warmth

• time.

Incorrect storage temperatures can degrade the quality of goods. Goods, such as chemicals, may even become unstable and dangerous if storage temperatures are not correct.

Pharmaceuticals and chemicals will become chemically unstable and even dangerous if they are not kept stored at their correct temperatures and therefore will not work correctly.



Activity 6: Implications of incorrect temperatures on the storage of goods

If the storage temperature of the goods in your work area were not correctly set, what would happen to those goods? Provide three examples from your workplace.




How would you go about identifying damaged goods and undertake appropriate action?

Discolouration, odour and heating of the product may be indicators that suggest the goods in storage have been damaged.

Spoilt goods can be recognised by the following signs:

• discolouration

• mould

• changes in smell

• changes in texture

• changes in flavour.

Spoilage to foods and other goods can be minimised by:

• covering food and sealing it off from other foods and contaminants

• keeping yourself and your work area clean

• maintaining the correct storage temperature

• reducing moisture levels

• by not storing goods in excess of recommended storage times.



Activity 7: Identifying damaged goods and undertaking appropriate action

How do you know when the goods in storage at your workplace are damaged?

What action do you need to take when you suspect goods are damaged?

What can you do to reduce the risk of damage to goods stored at your workplace?




Additional resources



The websites, organisations and resources listed below provide more information on topics relevant to unit TDTA2597C Regulate temperature controlled stock.

Web sites

• Temperatures.com http://www.temperatures.com/sensors.html

• Phamaceutical-‐technology.com http://www.pharmaceutical-‐technology.com/contractors/materials-‐handling/

• Kodak http://www.kodak.com/global/plugins/acrobat/en/service/tib/pdf/tib5202.pdf

• Sydney Post Harvest Laboratory http://www.postharvest.com.au

• Australian United Fresh Transport Advisory Committee http://www.auftac.com.au/mainframeset.html

• Dairy Food Safety Victoria http://www.dairysafe.vic.gov.au/documents.htm

• CSIRO Publishing, under Agriculture: Animal Production http://www.publish.csiro.au/bcid/2.htm

• HACCP Australia http://www.haccp.com.au/



Feedback on activities The responses provided in this section are suggested responses. Because every workplace is different, your responses may vary according to your specific workplace procedures, the equipment available and the nature of the business.



Activity 1: Identifying goods that require temperature control

Products that require temperature controlled storage are identified by:

• storage temperatures on the packaging

• instructions from the manufacturer

• Government regulations

• workplace policies.

Activity 2: Matching storage temperature to product types

Information from the manufacturer, your clients, regulations and from information contained on the packaging will explain the temperature and storage requirements for product types.

Workplace documentation to assist you in determining product storage temperatures for short and long term storage requirements include:

• workplace policies

• product storage regulations

• instructions from the manufacturer.

Activity 3: Identify storage separation and co-storage applications for products

Product characteristics will influence the way products can be stored.

When stacking food in a cold storage facility you should use separate cold stores for both raw foods, such as meat and poultry, and other high risk foods, such as dairy products and cooked meats. Where multi-‐purpose cold stores are used always store raw meat and poultry below other foods or in a separate section of the cold store. This will prevent any liquids from the meat or poultry contaminating foods place below them on the shelves. Stack the shelves in a way so that cold air can circulate and stock can be checked for condition.

When stacking a freezer place raw foods below high risk foods to avoid any risk of contamination. Place stock with the longest shelf life below or behind stock with a short shelf life to allow the short term stock a quicker turn around. Keep the food in the supplier’s packaging.



When storing dry goods, keep them in a cool, dry and well ventilated location. There must be sufficient space between supplies to allow air to flow freely and for you to check the goods. Dry foods must be kept in secure packaging so as not to attract pests. Dry foods must be checked and rotated regularly.

Activity 4: Identifying appropriate methods for determining the temperature of goods

Measuring temperature is important for understanding the handling conditions that your product experiences. A probe thermometer will accurately assess the actual product core temperature. However to accurately measure product temperature, temperature data loggers should be fitted with external probes that can be inserted into or placed alongside the product. They can be set to record the temperature every few minutes. The data collected can be presented as a graph so that the temperature trends can be determined easily.

Storage temperatures may also be determined with a thermometer that monitors automatically through electronic temperature sensing devices. Temperatures can also be determined with the use of hand held scanners that allow spot temperatures to be measured.

Activity 5: Monitor storage areas to ensure they remain within the temperature range of products stored

Technology plays a large part in running a temperature controlled warehouse. Technical equipment includes remote electronic monitoring systems which ensure that temperature of various cold rooms is maintained and constantly monitored. These systems consist of a number of thermostats, linked together to a central monitoring device that alerts users to power failures, or instances when temperatures deviate outside the specified temperature ranges.



Activity 6: Implications of incorrect temperatures on the storage of goods

In the case of food, incorrect storage temperatures may lead to bacterial growth within the product. Food poisoning bacteria multiply when they have ideal conditions. These conditions include:

• food type

• moisture

• warmth

• time.

Incorrect storage temperatures can degrade the quality of goods.

Pharmaceuticals and chemicals will become chemically unstable and even dangerous if they are not kept stored at their correct temperatures and therefore will not work correctly.

Activity 7: Identifying damaged goods and undertaking appropriate action

Damaged goods may be identified by their discolouration, by the odour they emit or by temperature changes of the product. For example, some chemicals when they come in contact with air may heat up.

Spoilt goods can be recognised by the following signs:

• discolouration

• mould

• changes in smell

• changes in texture

• changes in flavour.

When you encounter damaged goods you should remove them from storage so that contamination of other products can not happen.

Damage to goods can be reduced by:

• keeping the work area clean

• wrapping goods that may contaminate other products

• maintaining correct storage temperatures



• reducing moisture levels

• maintaining correct storage times.

tlia2507d - regulate temperature controlled stock - learner guide

Documents

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temperature controlare

temperature of storage

identifying goods

temperature range of

monitor goods

damaged goods