• Stop/direct road users using a stop/slow bat and understand stopping sight distances
• Monitor traffic with portable traffic control devices and temporary traffic signs according to traffic management plans and traffic guidance schemes
• Maintain traffic incident reports
• Understand the Traffic Guidance Schemes (TGSs) also known as Traffic Management Plans (TMPs) for the site
• Assess and respond to changes in the environment, for example traffic volumes, weather conditions, road conditions, Work Health and Safety (WHS) and operational requirements 1/6
• Carry out risk assessments for personal safety Participate in toolbox talks (specific to traffic control) Use communication methods and devices
• Conform to traffic control policy and procedures.

Units of competency:

• RIIWHS201E Work safely and follow WHS policies and work procedures
• RIIWHS205E Control traffic with a stop/slow bat
• RIICOM201E Communicate in the workplace
• RIIWHS206 Control traffic with portable traffic control devices and temporary traffic signs
• RIIWHS303 Position, set up and program portable traffic control devices
• RIIRIS301E Apply Risk Management Processes
• RIIWHS302E Implement traffic management plan.

• How to access information from food safety program to ensure food handling is completed safely.
• The correct practice to monitor food safety according to organisational processes and document as required.
• How to control identified food safety hazards relevant to operations.
• What corrective action need to be taken within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required.
• How to record food safety information, including equipment breakdowns, according to food safety program.
• Best practice of receiving and transport food supplies to appropriate storage areas promptly, safely and without damage.
• The correct process of storing and displaying food in environmental conditions that protect against contamination and maximise freshness, quality and appearance
• How to store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display.
• The correct use of cooling and heating processes that support microbiological safety of food.
• How to identify and take action to remove potentially unsafe food safety processes or situations.
• Process and procedure to changing or sanitising food- handling implements between handling different food products to avoid cross-contamination
• How to mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
• When to dispose of food promptly to avoid cross- contamination
• The correct process to follow for hand washing procedures to minimise risk of contamination.
• What are appropriate clothing and footwear to wear and what are the requirements to maintain uniform cleanliness standards.
• How to correctly secure hair and cover all open wounds to minimise risk to food safety.
• When to report any health issues or illness to appropriate personnel.
• Correct process of cleaning and sanitising equipment, surfaces and utensils following organisational procedures.
• How to identify and report cleaning, sanitising and maintenance requirements.
• When to dispose of or report chipped, broken or cracked food handling utensils.
• What measure need to be taken within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation.

• Assessing the risks associated with relocating the load, planning the relocation process and carrying out the relocation in accordance with the plan.
• Understanding of relevant work health and safety (WHS)/occupation health & safety (OHS) regulations concerning the manual handling and movement of loads.