tliv507c - clean and inspect pallets - learner guide

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

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 ii 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 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


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.


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.


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!


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.


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:


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:


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.


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


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.


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.


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.


Sanitation Method Advantages Disadvantages

Boiling No chemicals are required.

Time consuming; need large vessels to wash equipment in; burn hazard; requires steady source of heat

Chlorine

Common chemical, readily available in the form of household bleach; inexpensive; good cleaning agent

Hard to remove from porous material; if not properly rinsed off with hot water, residues can ruin the taste and smell of wine; potentially hazardous (chlorine gas, poisonous in high concentration); ruins clothes and corrodes stainless steel.

Campden Tablets (#2731)

Easy to measure correct amount. Long shelf life. No rinsing necessary.

Sulfites cause allergic reactions to some people; must crush tablets before mixing. Same active ingredient, but more expensive than metabisulfite powders.

Iodine (B-T-F Iodophor - #2745)

Economical; a little dab'll do ya.

Toxic in high concentrations; stains clothes, skin and porous materials.

Potassium Metabisulfite crystals (#2732)

Long shelf life; economical. No rinsing required.

Need to take care in measuring; some folks are allergic to sulfites.

B-Brite (#2721)

Cleans with oxygen, without the use of chlorine. Cleans and sanitizes.

Must rinse equipment with clear water after use. Slightly more expensive than metabisulfite powder

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.


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.


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. 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.

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


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?


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


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:


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)


C O M P E T E N C Y R E C O R D – T L I V 5 0 7 C

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.

Assessor Comments

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

Valid Sufficient Authentic Current

� � � �

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 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

D A T E _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

D A T E _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

D A T E _ _ _ _ _ _ _ _ _

D A T E F O R R E A S S E S S M E N T : _ _ _ _ _ _ _ _ _ _ _

Assessment Strategies

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 The evidence supplied is:

Trainee Signature: Supervisor Signature: Trainer Signature The Trainee is NOT YET COMPETENT: Strategies to address gaps in trainee performance:

tliv507c - clean and inspect pallets - learner guide

Documents

housekeeping duties

clean pallets

pallets tliv507c clean

common housekeeping

cleaning pallets

brushes safety equipment

store safety equipment

equipment available