Certificate II

in
Transport and Logistics

Learning and Assessment Material

TLIV507C
CLEAN AND INSPECT PALLETS

TLIV507C Clean and inspect pallets February 2008 Version 1 Page i of 25

Contents
What are housekeeping tasks?........................................................................................ 3
What equipment is used in housekeeping?...................................................................... 4
What is the link between housekeeping and OH&S?....................................................... 4
How is OH&S applied to housekeeping?......................................................................... 5
What protective clothing and equipment is used?............................................................ 6
How do you use, maintain and store safety equipment in a safe and secure way?......... 6
Cleaning the work site…………………………………………………………………………. 7
Tagging and isolating………………………………………………………………………….. 7
Shutting down…………………………………………………………………………………… 8
Preventing an accidental start up…………………………………………………………….. 8
What terms are used to categorise chemicals and dangerous goods?............................ 8
What are the sources of hazard information?.................................................................. 9
What are Material Safety Data Sheets (MSDS’s)?......................................................... 10
Who is responsible for providing MSDS’s?.................................................................... 10
When does a MSDS need to be supplied?..................................................................... 10
When does a MSDS need to be revised?...................................................................... 10
Who needs access to MSDS’s?..................................................................................... 10
What does "sanitize" mean?........................................................................................... 11
The Sanitation Cycle………………………………………………………………………….. 11
What Should I Sanitize?................................................................................................. 12
What are some approved sanitation methods?.............................................................. 12
Conclusion……………………………………………………………………………………... 15
How do you carry out waste removal?............................................................................ 16
Work area maintenance……………………………………………………………………… 17
TRAINING AND ASSESSMENT ACTIVITIES AND QUESTIONS………………………. 18
Assessment task………………………………………………………………………………. 19
ASSESSMENT MODE A - Oral questioning………………………………………………. 20
ASSESSMENT MODE B - Skills observation checklist…………………………………… 21
Participant survey of materials………………………………………………………………. 24
Suggested Answers…………………………………………………………………………... 25

 Hinson Institute of Training

TLIV507C Clean and inspect pallets February 2008 Version 1 Page ii of 25

TLIV507C CLEAN AND INSPECT PALLETS

Element of competency:
1. Identify workplace procedures, resources and requirements for cleaning
pallets
2. Inspect and clean pallets
3. Monitor and maintain cleanliness and tidiness of pallet cleaning and storage
areas
4. Complete assigned pallet cleaning and inspection duties

What are housekeeping tasks?

Housekeeping tasks can be grouped into a number of areas, including, but not
limited to:

 OH&S
- Safety
- Cleanliness (sanitation) controls

 Damage avoidance

 Fire prevention and protection

 Safe, secure storage systems

 Regular inspections

 Stock control

 Personal hygiene and appearance

 Maintenance and storage of housekeeping equipment.

Common housekeeping tasks are:

 Vacuum cleaning

 Painting

 Weeding

 Maintenance.

 Waste removal

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What equipment is used in housekeeping?

A wide range of equipment can be used to help with housekeeping. Some

examples are:

 Brooms and brushes

 Safety equipment such as gloves, goggles, aprons, etc

 Cleaning agents and associated items used to apply these agents

 Ladders, ramps and scaffolding

 Mechanical items such as vacuums, sweepers and high-pressure

cleaners.

As you work through the guide you will identify other equipment available for
use in housekeeping tasks.

What is the link between housekeeping and OH&S?

As you now know, housekeeping is essential to ensure a safe, clean and

healthy workplace. OH&S Regulations and Codes of Practice provide specific
instructions on:

 Occupational Health and Safety

 First Aid

 Hazardous Substances

 Labeling of Workplace Substances

 Manual Handling.

All of these instructions apply to housekeeping duties. Remember, the

application of OH&S Regulations is mainly a management responsibility but
everyone is required to help and be involved.

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How is OH&S applied to housekeeping?

As mentioned in Section One, OH&S Regulations must be applied to

housekeeping duties. Although the main responsibility for safety in the
workplace belongs with the employer, you also have responsibilities.
You need to know and be able to apply these. You must:

 Follow instructions in relation to the Regulations and the workplace

 Use protective clothing and equipment provided to comply with the

Regulations

 Not use drugs or alcohol that will endanger yourself or others in the
workplace

 Undertake induction (training) prior to starting new or unfamiliar work.

The amount of training depends on the hazards involved

 Obey the approved Codes of Practice, unless there is an alternative

which provides equal or better protection.

The Regulations are very detailed so all of the contents cannot be covered
here. There are many other matters that you will need to learn as you
progress in your career. It is important that you take the time to educate
yourself further on this subject. The main Codes of Practice that you need to
know about are:

 Occupational Health and First Aid

 Control of Workplace Hazardous Substances; ie: use of cleaning

agents and cleaning up spillages. More detail on this subject is given in
Handling Dangerous Goods

 Labelling of Workplace Substances

 Manual Handling. This covers:

 Identification of risk factors likely to cause manual handling injuries

 Detailed assessment of particular risk factors

 An introduction to measures to remove or control risks.

In these Codes of Practice there are details you need to know about. Speak to
your supervisor to obtain the Codes and read them as soon as possible.

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What protective clothing and equipment is used?

A wide variety of protective clothing and equipment is available for use in your
housekeeping duties.

As you will have noticed in the Codes of Practice, use of protective clothing
and equipment is required when handling chemicals and using some
equipment. A list of items you might use is given below. This list is not
complete as there are many other examples in the industry:

 Dust coat

 Rubber apron

 Goggles or glasses

 Helmet

 Noise protection

 Gloves

 Breathing filter or self contained breathing apparatus.

How do you use, maintain and store safety equipment

in a safe and secure way?

To ensure the safe use, maintenance and storage of safety equipment, you
will need to:

 Choose the correct equipment for the task

 Read warning labels and instructions and follow this information

 Fit the equipment correctly

 Follow the instructions when using equipment

 Maintain the equipment correctly

 Store the equipment correctly.

If the standard of safety equipment is suspect DO NOT USE IT.

Apply the three R’s:

 Report it,

 Repair it

 Or replace it!

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Cleaning the work site

Keeping the worksite clean reduces the risk of:

 Workers tripping over waste material

 Contamination of work in progress
 Fire.

All materials should be assessed. Those still useable should be returned to a

suitable storage area, those which are unsuitable should be disposed of in an
approved environmentally safe way.

If possible, all open bags with raw material should be used on other
processing equipment. If this is not possible, ensure all materials are suitably
protected from risk of contamination and stored in designated storage areas
for later use.

Recyclable materials should be placed in appropriate bins or fed into

granulator/regrinding equipment.

Adequate waste bins should be available in your work area.

Tagging and isolating

When a piece of operating equipment is closed down, it must be properly

isolated and tagged. You must follow your company's standard operating
procedure for closing down equipment.

Turn off all electrical power switches, including the main isolating switch.

If the equipment you are closing down is connected to a power socket with the
plug, remove the plug from the socket.

To ensure the equipment cannot be turned on, all remote electrical switches
must be tagged. The information recorded on the safety tag must show:

 Your name
 The date
 The job task.

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Shutting down

When the work area is cleaned and the equipment tagged, the next tasks
involving preparing the equipment for an idle period.

One of the major tasks to perform during shutdown is to get the machine/work
area ready for a future production run so that as little as possible will have to
be done to put a piece of equipment or a work area back into production.

It is important that seals and hoses

be inspected as part of the
shutdown procedure and that
replacement hoses and seals be
fitted as necessary.

Preventing an accidental start up

There are a number of tasks to be completed that will stop any personnel from
mistakenly starting up the machinery.

Locks and guards can be used to keep workers away from the machines and
clearly show that the machines are not to be touched.

What terms are used to categorise chemicals and

dangerous goods?

Chemicals and dangerous goods are products or articles that may be

dangerous or have harmful effects on people, property or the environment.
They can be:

 Gases
 Liquids
 Or solids.

They may be dangerous because they are:

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  Explosive
 Flammable
 Poisonous (toxic)
 Corrosive
 Radioactive
 Infectious.

These effects can be either:

 Acute toxicity (immediate)

- For example, an explosion has an immediate effect on people

and property (injure, kill or destroy)

 Chronic toxicity (long term)

- For example, an oil spill has a long term effect on the

environment. (Contamination of waterways, soils and native
wildlife).

When handling chemicals and dangerous goods you will be faced with terms
that may, or may not be familiar to you. You will be expected to know the
meanings of these terms and to apply that knowledge when handling
chemicals and dangerous goods.

What are the sources of hazard information?

When handling chemicals and dangerous goods your safety and the safety of
others is of the utmost importance. To assist you in processing chemicals and
dangerous goods safely there are a number of sources where information can
be gained. These sources of information you need to familiar with could
include:

 Acts of Legislation (Laws)

 Australian Standards
 Codes of Practice
 Workplace procedures
 Product label.

The type of information contained could include some of the following:

TLIV507C Clean and inspect pallets February 2008 Version 1 Page 9 of 25

  Product identification
 Safe handling
 Safe storage
 Packaging
 Transportation

What are Material Safety Data Sheets (MSDS’s)?

MSDS’s are documents designed to provide information on hazardous

products. The purpose is to protect the handler or user by providing all the
information needed to allow safe handling and use of a specific product.

Who is responsible for providing MSDS’s?

The supplier (manufacturers) is responsible for providing MSDS’s for all

hazardous products that they supply. They are to be given to buyers or
prospective buyers of their products. They are also provided on request.

When does a MSDS need to be supplied?

A current MSDS is to be supplied before or with the first delivery of a

hazardous substance. When the MSDS has been revised a new MSDS is to
be sent with the next delivery or on request. There is no need to include a
MSDS with every delivery.

When does a MSDS need to be revised?

The MSDS must be revised and re-issued whenever the product is changed in
some way, for example a change in the composition or ingredients of the
product.

Who needs access to MSDS’s?

Every worker handling or using hazardous substances must have access to

MSDS’s. They may be located in the immediate worksite or work area or can
be held in a central location, provided that everybody knows where they are
and has access to them.

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What does "sanitize" mean?

Before we go much further, you should understand that sanitation is NOT the
same thing as cleaning or sterilization. Sanitizing means reducing or removing
bacteria and other undesirable micro-organisms via heat or chemical means.
Cleaning involves removing visible dirt and residue from your equipment,
while sterilization means that everything (germs, worms and personality) is
killed, and besides - it isn't realistic or even desirable to create a sterile state
during the winemaking process.

Achieving good sanitation isn't rocket science; just use some common sense.
For instance, don't use your mouth to start a siphon! Instead, use a sanitized
siphoning device or suction bulb and an uncontaminated piece of tubing.

The Sanitation Cycle

There are several methods you can employ to achieve sanitation, but the
cyclical process of cleaning and sanitizing should always follow this general
rule of thumb:

Wash everything just before use and then wash again when the job is
finished.

Here's a breakdown of what we mean...

 Inspect equipment

 Clean equipment, paying special attention to small crevices (like

scratches in plastic), nooks and crannies where bacteria and other
micro-organisms love to hide, grow and multiply

 Sanitize equipment (see directions and methods below)

 Rinse equipment (may not be necessary, depending upon sanitation

method used)

 Use equipment
 Rinse equipment immediately after use
 Clean equipment
 Sanitize equipment
 Allow equipment to air dry
 Store equipment (cover it or stopper it to keep dust and bugs out)
 When ready to use equipment again, go back to step one and start
over

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What Should I Sanitize?

Generally speaking, anything that comes in contact with the product must be
sanitized - and this especially includes your hands, which are a great source
of micro-organisms and lactic acid bacteria. The most common pieces of
equipment that require sanitation include:

 Stoppers or bungs
 Airlocks
 Carboys
 Bottles
 Tubing
 Thermometer
 Sample jars
 Hydrometers
 Bottling wands or systems
 Siphoning equipment
 Measuring devices, such as measuring cups and spoons
 Stirring paddles, rods, and spoons

What are some approved sanitation methods?

In the following paragraphs, we will explore the most common ways to sanitize
equipment. We will also provide you with directions to make one U.S. gallon of
sanitizing solution with each sanitizing agent described.

Boiling

The most basic way to sanitize equipment is to boil your equipment in water.
No chemicals are involved, and all you need is a source of heat, water, and a
large vessel to hold the water. As you learned in grade school, high
temperatures applied over a length of time will sanitize most anything. Home
canners have known this for years.... they dunk their glassware in boiling
water before filling them with food.

METHOD: Boil equipment in water for at least 5-10 minutes. Note: Minimum
sustained water temperature must be no less than 170 degrees for fifteen
minutes.

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Chlorine

Chlorine (free available chlorine, in the form of household bleach) is the most
universally accessible sanitizer and is an excellent cleaner and disinfectant.
However, if equipment is not rinsed well with copious amounts of hot water
after sanitation, you may inadvertently leave some chlorine residue behind. At
the very least, this will impart "off" tastes to your product - or worse, it can ruin
your product. We generally use chlorine for sanitation in emergencies only,
when we can't get other (more desirable) sanitizing chemicals.

METHOD: Mix 1/4 teaspoon unscented household bleach (Clorox or generic

brand) with one gallon of water. A little bit goes a long way. Strictly speaking,
it only takes 0.25 PPM (parts per million) of pure chlorine in distilled water to
create an effective sanitizing solution. Since most household bleach contains
a 5% solution of available chlorine, we generally err on the side of caution and
mix 1/4 tsp. with a gallon of water. This will create a batch of solution that
contains around 25 PPM of chlorine, which is more than ample for our
purposes. If making this solution, we always recommend pouring a little water
in the bottom of a gallon jug, adding the bleach and then shake the heck out
of it. Slowly add more water, shaking after each addition, until you reach 1
gallon of water.

Iodine

This chemical is also an effective sanitizing agent, and like chlorine, a little bit
goes a long way. Usually, an acid such as phosphoric acid has been added as
a cleaning agent.

METHOD: We've seen manufacturers recommend adding anywhere from 2 to

4 ml per gallon to get the desired strength. We stock the B-T-F Iodophor
Solution, which is effective at 12.5 PPM (0.3 oz diluted in 3 gallons of cool or
lukewarm water) with only 60 seconds of contact time required. You don't
even have to rinse or air dry your equipment after use; just drain well. Read
the label directions carefully to be sure. Not only can iodine stain your clothes
or skin, but it can be as toxic as chlorine (never add to hot water!), so please
handle with care.

B-Brite

B-Brite is a proprietary formulated sanitizing powder made specifically for the

winemaking and beer making industry. It cleans with active oxygen, and does
not contain chlorine or bisulfite. It also removes fermentation residues, so we
recommend it for its effective one-two punch (cleaning and sanitizing), a
combination that is hard to beat.

METHOD: Mix one tablespoon powder to one gallon water. Rinse equipment
with clear water after cleansing.

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Campden Tablets
These little tablets (Potassium Metabisulfite is the active ingredient) work
wonders; not only do they "clean" must prior to pitching yeast, but adding
crushed campden tablets to water also makes a great sanitizing solution for
equipment.
Each campden tablet supplies about 67 mg / litre (PPM) per gallon at pH
between 3.2 and 3.5. As it turns out, it's good to have a little free SO2
(between 40 - 60 PPM), so there's no need to rinse your equipment after
sanitizing with this agent.

METHOD: In order to obtain a sanitizing solution of 940 PPM SO2, crush 14

campden tablets and dissolve into 1 gallon of water.*

Potassium Metabisulfite Powder

You can also buy Potassium Metabisulfite in powder form, usually sold to
home winemakers in 4 ounce bottles or 1 pound bags. This chemical works
well as a sanitizing agent because it is a bacterial inhibitor. Since there's no
inert materials in this form (unlike campden tablets, which have some fillers
added), you don't need to add a lot of crystals to make a great sanitizing
solution.

METHOD: Dissolve 1 teaspoon of crystals in one gallon of water to make a

solution comprised of 940 PPM SO2.*

To help you visualize the differences between the methods of sanitizing

equipment, we've comprised a matrix of the various methods, listing the
advantages and disadvantages of each.

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 Sanitation
Advantages Disadvantages
Method
Time consuming; need large vessels to
No chemicals are
Boiling wash equipment in; burn hazard; requires
required.
steady source of heat
Hard to remove from porous material; if
Common chemical,
not properly rinsed off with hot water,
readily available in the
residues can ruin the taste and smell of
Chlorine form of household
wine; potentially hazardous (chlorine gas,
bleach; inexpensive;
poisonous in high concentration); ruins
good cleaning agent
clothes and corrodes stainless steel.
Sulfites cause allergic reactions to some
Campden Easy to measure correct
people; must crush tablets before mixing.
Tablets amount. Long shelf life.
Same active ingredient, but more
(#2731) No rinsing necessary.
expensive than metabisulfite powders.
Iodine
(B-T-F Economical; a little Toxic in high concentrations; stains
Iodophor - dab'll do ya. clothes, skin and porous materials.
#2745)
Potassium
Long shelf life;
Metabisulfite Need to take care in measuring; some folks
economical. No rinsing
crystals are allergic to sulfites.
required.
(#2732)
Cleans with oxygen,
Must rinse equipment with clear water
B-Brite without the use of
after use. Slightly more expensive than
(#2721) chlorine. Cleans and
metabisulfite powder
sanitizes.
Note: Heat destroys the chemicals mentioned above, so store them in a cool, dry
place.
WARNING: Never, EVER mix any of these sanitizing agents with one another!
The gases that are released by the chemical reactions can be very toxic.

Here are some other chemical sanitizers we have not discussed, but they can
be used as well:

 CTSP (Chlorinated TriSodium Phosphate)

 Quaternary ammonia
 Washing soda (sodium carbonate)

Conclusion

Sanitation, an extremely important step, is easy to accomplish if you follow a

few simple guidelines and take the time to do a complete and thorough job.

 Before you use equipment, clean it and sanitize it.

 After you use it, rinse, clean and sanitize equipment. It's very difficult to
clean out crevices once residue has dried.
 Air dry and store covered to keep out contamination and bugs.

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How do you carry out waste removal?

When doing waste removal, the most important parts you need to think about
are:

 The risk from chemical

 Contamination (waterways and soil)

 Slips, trips, sprains and falls

 Removal of materials used to absorb spillage. These must be treated

under the same rules as the original product. An example would be
using sawdust or sand to absorb an oil spill. In this case the sawdust or
sand would have to be disposed of in the same way as the oil; i.e.; in a
contaminated waste site.

If you are involved in waste removal plans and tasks you need to think
about:

 Reduction - this means having no more waste than possible or

reducing the amount of waste being produced

 Re-use - wherever possible, use waste material in the operations

 Recover - this means to reproduce a useable product from the waste

 Segregation - separate waste in clearly defined areas and containers

 Specialised removal - specialists may need to be called in to handling

dangerous waste product

 Applying hazardous waste removal regulations and codes of practice.

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Work area maintenance

Housekeeping not only entails clean up and disposal of waste, but regular and
routine inspections so that housekeeping standards can be maintained.

Vigilance is the key to a safe and clean workplace.

HOUSEKEEPING PAYS
IF YOU USE IT –
PUT IT AWAY
DON’T WAIT FOR SOMEONE ELSE

Housekeeping is a continual process that is everyone’s responsibility.

Personnel should not assume that someone else will clean up a mess or put
away equipment.

In some plants, housekeeping audits are performed by designated personnel

to check on the effectiveness of the housekeeping program.

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TLIV507C CLEAN AND INSPECT PALLETS

TRAINING AND ASSESSMENT ACTIVITIES AND QUESTIONS

The Trainee will be required to demonstrate competence on the job, in

practical demonstration; observation, question/answer and role-play
situations, incorporating verbal questions and written work, including
completing workplace forms, either to the RTO Trainer or Supervisor, under
the guidance of the RTO Trainer.

Element of competency:
1. Identify workplace procedures, resources and requirements for cleaning
pallets
2. Inspect and clean pallets
3. Monitor and maintain cleanliness and tidiness of pallet cleaning and storage
areas
4. Complete assigned pallet cleaning and inspection duties

1. When is protective equipment and clothing required to be used?

2. What are material safety data sheets?

TLIV507C Clean and inspect pallets February 2008 Version 1 Page 18 of 25

3. How do you prevent accidental equipment start-up?

4. What does sanitising mean?

Assessment task

Your workplace assessor will observe your performance as you demonstrate

your ability to:

 Identify workplace procedures, resources and requirements for

cleaning pallets

 Inspect and clean pallets

 Monitor and maintain cleanliness and tidiness of pallet cleaning and

storage areas

 Complete assigned pallet cleaning and inspection duties

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 ASSESSMENT MODE A - Oral questioning
Trainee name:
Name of Workplace:
RTO Trainer name:
Unit/s of competency: TLIV507C
Unit Name: CLEAN AND INSPECT PALLETS
Date of training/
assessment visit:

Instructions: In addition to written answers provided above, the trainee is required to

provide verbal answers to the following questions that will be asked by the RTO Trainer.
Read the questions prior to the Trainer’s visit, and be prepared to answer them, obtaining
help where necessary.
Did the trainee satisfactorily answer the following questions: Yes No

1. When is protective equipment and clothing required to be used?  

2. What are material safety data sheets?  
3. How do you prevent accidental equipment start-up?  
4. What does sanitising mean?  
5. How do you maintain cleaning equipment supplies?  
6. How are pallets sorted and stored?  

The trainee’s underpinning knowledge was:

Satisfactory  Not Satisfactory 
Notes/comments :
Question 1:

Question 2:

Question 3:

Question 4:

Question 5:

Question 6:

RTO Trainer signature:

Trainee signature:
Date of assessment:

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ASSESSMENT MODE B - Skills observation checklist
Trainee name:
Name of workplace:
RTO Trainer name:
Unit/s of competency: TLIV507C
Unit Name: CLEAN AND INSPECT PALLETS
Date of training/
assessment visit:

During the demonstration of skills, did the trainee: Yes No N/A

Workplace operating procedures, including occupational health and   
safety requirements for pallet cleaning, were identified and read
Equipment (including appropriate engineering controls and personal   
protection equipment) and consumables were selected in accordance
with work area requirements
Specific requirements for pallet inspection and cleaning were identified   
and used in the planning of work activities
Requirements for the organisation of pallet storage before and after   
cleaning were identified to meet workplace requirements
Information on serviceability requirements of pallets for required   
purposes was accessed and read
Pallet design features were noted and pallet types were identified for   
particular purposes
Pallets were inspected prior to, and during, cleaning to ensure that   
condition was appropriate for required use
Damaged pallets were tagged for repair or recycling   
Pallets were cleaned following workplace procedures   
Pallets were sorted and stacked in appropriate storage areas   
Work was carried out following workplace practices and safe work   
procedures
Initiative was used to continuously monitor the cleanliness, safety and   
tidiness of the pallet cleaning and storage area
Housekeeping issues were raised with designated personnel in   
accordance with workplace procedures
Cleaning equipment and supplies were maintained and stored   
Assigned pallet cleaning and inspection duties were conducted in   
accordance with workplace requirements
Documentation concerning cleaning operations was completed in   
accordance with workplace procedures
The trainee’s performance was: Not Satisfactory  Satisfactory 
Trainee signature:

RTO Trainer signature:

I confirm competence for this unit TLIV507C _________________

(Manager signature)

_________________
(Date)

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 COMPETENCY RECORD – TLIV507C
After assessment the assessor, the supervisor and participant should sign the competency record. If competency is not achieved at the first attempt, strategies to
address the performance gaps need to be identified and a time for re-assessment organized.

Assessment Strategies Assessor Comments

C U R R E N T
C O M P E T E N C I E S

Oral/written questions  _____________________________________________

Activities
 _____________________________________________
Workplace project
 _____________________________________________
Supervisor/3rd party report
 _____________________________________________
Self-Assessment  _____________________________________________
Other  _____________________________________________

Valid Sufficient Authentic Current

The evidence supplied is:

The participant is competent has shown competence in all of the

following elements:

 Identify workplace procedures, resources and

requirements for cleaning pallets
 Inspect and clean pallets
 Monitor and maintain cleanliness and tidiness of pallet
cleaning and storage areas
 Complete assigned pallet cleaning and inspection duties
Trainee Signature: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
D A T E _ _ _ _ _ _ _ _ _

Supervisor Signature:
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
D A T E _ _ _ _ _ _ _ _ _
Trainer Signature

The Trainee is _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
D A T E _ _ _ _ _ _ _ _ _
NOT YET COMPETENT:

Strategies to address gaps in  D A T E F O R R E A S S E S S M E N T : _ _ _ _ _ _ _ _ _ _ _

trainee performance:

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