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
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.
© Department of Education, Science and Training 2005 Page 1

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

ADELG1022 Customised and Developed by Armstrong’s Driver Education P/L May 2008
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
o
on frozen food may indicate, ‘store below 4 C’. 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/t
ib/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

Caricato da

Informazioni sul documento

Descrizione originale:

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

TLIA2507D - Regulate Temperature Controlled Stock - Learner Guide

Caricato da

Copyright:

Formati disponibili

TLIA2507D Regulate

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

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

Section 3 Identifying and rectifying problems with temperature

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

What this Learner’s Guide is about

This Learner’s Guide is about the skills and knowledge required to

The unit of competency TLIA2507D Regulate temperature

© Department of Education, Science and Training 2005 Page 1

Plan your learning

Page 2 © Department of Education, Science and Training 2005

Section 1: Identifying goods that require

Are you able to: Yes No

Section 2: Monitor goods requiring temperature

Are you able to: Yes No

Section 3: Identify and rectify problems with

Are you able to: Yes No

© Department of Education, Science and Training 2005 Page 3

How will you be assessed?

Assessment of this unit of competency will include observation of

You will be required to demonstrate that you can:

Page 4 © Department of Education, Science and Training 2005

© Department of Education, Science and Training 2005 Page 5

Page 6 © Department of Education, Science and Training 2005

© Department of Education, Science and Training 2005 Page 7

How are goods, requiring temperature control,

Many types of goods require temperature control for effective short

Since food is probably the most common item requiring regulated

For example, chilled and frozen foods must be managed, stored

Temperatures warmer than specified ranges foster the growth of

Chemical, explosive and pharmaceutical goods also have specific

© Department of Education, Science and Training 2005 Page 8

Information regarding temperature control can be found at food

© Department of Education, Science and Training 2005 Page 9

Activity 1: Identifying goods that require temperature control

What characteristics identify products that need to be temperature

Page 10 © Department of Education, Science and Training 2005

How do you match storage temperature to

Maintaining product quality through the marketing chain is essential

Information from the manufacturer, your clients, and regulations or

As an example temperature control for food products involves:

Some examples of high risk foods are:

Information from the manufacturer, regulations or information

© Department of Education, Science and Training 2005 Page 11

Activity 2: Matching storage temperature to product types

Page 12 © Department of Education, Science and Training 2005

How do you identify storage separation and

© Department of Education, Science and Training 2005 Page 13

Activity 3: Identify storage separation and co-storage

Page 14 © Department of Education, Science and Training 2005

© Department of Education, Science and Training 2005 Page 15

Areas covered in this section are:

Page 16 © Department of Education, Science and Training 2005

© Department of Education, Science and Training 2005 Page 17

How do you identify appropriate methods for

Measuring temperature is important for understanding the handling

To accurately measure product temperature, temperature data

Temperature data loggers can also be used for:

Storage temperatures may also be automatically monitored through

© Department of Education, Science and Training 2005 Page 18

Activity 4: Identifying appropriate methods for determining

What goods require temperature controlled storage at your

© Department of Education, Science and Training 2005 Page 19