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Unit of competency details

AMPCOR404 - Facilitate hygiene and sanitation performance (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by AMPQUA402 - Maintain good manufacturing practice in meat processingUnit redesigned for GMP, incorporating hygiene and sanitation 23/Jan/2023
Supersedes and is equivalent to MTMCOR404A - Facilitate hygiene and sanitation performance 30/Nov/2015

Releases:
ReleaseRelease date
1 1 (this release) 01/Dec/2015

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

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Skill sets that include this unit

CodeSort Table listing Skill sets that include this unit by the Code columnTitleSort Table listing Skill sets that include this unit by the Title columnUsage RecommendationRelease
AMPSS00052 - Produce Smoked Meat Products Skill SetProduce Smoked Meat Products Skill SetCurrent1-2 
AMPSS00049 - Produce Cooked Fermented Meat Products Skill SetProduce Cooked Fermented Meat Products Skill SetCurrent1-2 
AMPSS00012 - Cook and Process Meats for Meat Retail Product Range Skill SetCook and Process Meats for Meat Retail Product Range Skill SetSuperseded1 
AMPSS00051 - Produce Dried Meat Products Skill SetProduce Dried Meat Products Skill SetCurrent1-2 
AMPSS00053 - Produce UCFM Products Skill SetProduce UCFM Products Skill SetCurrent1-2 
AMPSS00080 - Prepare Cooked and Processed Meat for Retail Product Range Skill SetPrepare Cooked and Processed Meat for Retail Product Range Skill SetCurrent1 
AMPSS00050 - Produce Cooked Meat Products Skill SetProduce Cooked Meat Products Skill SetCurrent1-2 
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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110111 Food Hygiene 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110111 Food Hygiene 29/Apr/2016 
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Unit of competency

Modification History

Release

TP Version

Comment

1

AMPv1.0

Initial release

Application

This unit describes the skills and knowledge required to monitor the hygiene and sanitation performance of a plant.

This unit is applicable to supervisors or those with responsibilities overseeing hygiene and sanitation in meat processing establishments such as Quality Assurance (QA) officers and meat safety officers. It is applicable to meat processing, wholesaling, smallgoods and retailing operations.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Interpret statutory and workplace requirements relating to hygiene and sanitation

1.1 Explain hygiene and sanitation, regulatory and workplace requirements to other workers to assist their workplace performance

1.2 Implement employer and employee rights, responsibilities and obligations to achieve hygiene and sanitation compliance

2. Monitor hygiene and sanitation performance

2.1 Monitor hygiene and sanitation to verify compliance with workplace and statutory requirements

2.2 Report situations requiring action to improve hygiene and sanitation compliance as part of the continuous improvement process

2.3 Evaluate impact of process and product monitoring on hygiene and sanitation

3. Respond to hygiene and sanitation problems

3.1 Investigate hygiene and sanitation issues using established processes and procedures to resolve problems

3.2 Follow up and report recommended action arising from the investigation to ensure reinforcement and documentation of the outcomes

4. Evaluate results of microbiological testing

4.1 Analyse results of microbiological testing in terms of regulatory and workplace requirements

4.2 Take corrective action in response to microbiological results when required by workplace and regulatory requirements

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

MTMCOR404A Facilitate hygiene and sanitation performance

E

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

 

Assessment requirements

Modification History

Release

TP Version

Comment

1

AMPv1.0

Initial release

Performance Evidence

Competency is demonstrated by taking an appropriate level of responsibility for the implementation of hygiene and sanitation SOPs. Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must:

  • define the problem being investigated
  • understand and apply HACCP systems
  • identify and apply workplace health and safety requirements
  • plan an approach to the investigation
  • evaluate the problem
  • explain and monitor workplace hygiene and sanitation policies, practices and procedures
  • report outcomes of the investigation
  • follow up post-investigation issues
  • identify action required to strengthen hygiene and sanitation compliance
  • implement the monitoring procedures
  • report monitoring outcomes
  • use techniques for individual and team resolution of the problem
  • use relevant communication skills

Knowledge Evidence

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

  • purpose of hygiene and sanitation monitoring
  • regulatory and commercial implications of inadequate control of hygiene and sanitation
  • company processes and procedures to conduct a hygiene and sanitation investigation
  • employer and employee rights, responsibilities and obligations regarding hygiene and sanitation
  • statutory requirements specific to the site of employment

Assessment Conditions

Assessment must include demonstration of on-the-job competency in the workplace.

Assessment should involve analysis of real or simulated data for a meat processing operation.

The following three forms of evidence must be used:

  • quiz of underpinning knowledge
  • workplace demonstration
  • workplace referee or third-party report of performance over time

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

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