Unit of competency

Modification History

Application

This unit describes the skills and knowledge required to clean hanging equipment such as rollers, gambrels, spreaders, shackles and hooks which are either iron or plastic.

This unit is applicable to workers in a registered meat processing premises such as abattoirs, food service operations, smallgoods factory, wholesale butchery, game meat processing establishment or pet food premises.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

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

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

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Foundation Skills

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

Range of Conditions

Unit Mapping Information

This unit is equivalent to MTMP2192B Clean carcase hanging equipment.

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

Performance Evidence

The candidate must clean hanging equipment such as rollers, gambrels, spreaders, shackles and hooks which are either iron or plastic.

The candidate must:

• inspect hanging equipment thoroughly for damage
• correctly use mechanical handling aids where appropriate
• demonstrate the capacity to clean hanging equipment
• adjust cleaning materials and process to suit the variety of materials to be cleaned
• maintain a clean and neat work area
• follow the cleaning procedure for iron work as described in work instructions
• despatch hanging equipment promptly to slaughter floor
• maintain the flow of hanging equipment through the cleaning process
• report damage of hanging equipment requiring repair or disposal either orally or in writing according to work instructions
• report any difficulties to supervisor
• co-operate and communicate with team members to maintain flow through the cleaning process
• apply relevant regulatory requirements
• use relevant communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
• work in a safe manner with due regard to the cleaning chemicals used, manual handling dangers and any other workplace health and safety requirements.

Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

• cleaning and sanitising process for hanging equipment
• function of hanging equipment in production
• need for adequate sanitising of the hanging equipment
• need for oiling of the iron work (where applicable)
• relevant regulatory requirements
• workplace health and safety requirements for cleaning hanging equipment
• workplace health and safety hazards and precautions of working in this area
• consequences of not returning the hanging equipment promptly to the slaughter floor
• repercussions of faulty or damaged hanging equipment returning to the slaughter floor

Assessment Conditions

Assessment must be undertaken at an operating meat or pet meat processing premises.

Competency must be demonstrated when meeting the normal demands of the processing area.

As a minimum, the following three forms of assessment must be used:

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

Assessors must satisfy the 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