Unit of competency details

AMPCOR202 - Apply hygiene and sanitation practices (Release 1)

Summary

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

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to MTMCOR202A - Apply hygiene and sanitation practices 30/Nov/2015


Training packages that include this unit

Qualifications that include this unit

CodeTitleSort Table listing Qualifications that include this unit by the Title columnRelease
AMP40516 - Certificate IV in Meat Processing (Meat Safety)Certificate IV in Meat Processing (Meat Safety) 1-3 
AMP31216 - Certificate III in Meat Processing (Packing Operations)Certificate III in Meat Processing (Packing Operations) 
AMP31016 - Certificate III in Meat Processing (Smallgoods - Manufacture)Certificate III in Meat Processing (Smallgoods - Manufacture) 1-2 
AMP30916 - Certificate III in Meat Processing (Smallgoods - General)Certificate III in Meat Processing (Smallgoods - General) 1-2 
AMP30815 - Certificate III in Meat Processing (Retail Butcher)Certificate III in Meat Processing (Retail Butcher) 1-3 
AMP30716 - Certificate III in Meat Processing (Quality Assurance)Certificate III in Meat Processing (Quality Assurance) 1-2 
AMP30616 - Certificate III in Meat Processing (General)Certificate III in Meat Processing (General) 1-3 
AMP30516 - Certificate III in Meat Processing (Slaughtering)Certificate III in Meat Processing (Slaughtering) 1-3 
AMP30416 - Certificate III in Meat Processing (Rendering)Certificate III in Meat Processing (Rendering) 
AMP30316 - Certificate III in Meat Processing (Meat Safety)Certificate III in Meat Processing (Meat Safety) 
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Skill sets that include this unit

CodeTitleSort Table listing Skill sets that include this unit by the Title columnRelease
AMPSS00053 - Produce UCFM Products Skill SetProduce UCFM Products Skill Set 
AMPSS00052 - Produce Smoked Meat Products Skill SetProduce Smoked Meat Products Skill Set 
AMPSS00051 - Produce Dried Meat Products Skill SetProduce Dried Meat Products Skill Set 
AMPSS00050 - Produce Cooked Meat Products Skill SetProduce Cooked Meat Products Skill Set 
AMPSS00049 - Produce Cooked Fermented Meat Products Skill SetProduce Cooked Fermented Meat Products Skill Set 
AMPSS00044 - Meat Processing Core Skill SetMeat Processing Core Skill Set 
AMPSS00043 - Meat Processing Cleaner (Slaughter Floor) Skill SetMeat Processing Cleaner (Slaughter Floor) Skill Set 
AMPSS00042 - Meat Processing Cleaner (Chiller) Skill SetMeat Processing Cleaner (Chiller) Skill Set 
AMPSS00041 - Meat Processing Cleaner (Boning Room) Skill SetMeat Processing Cleaner (Boning Room) Skill Set 
AMPSS00040 - Meat Processing Cleaner (Amenities) Skill SetMeat Processing Cleaner (Amenities) Skill Set 
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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 covers the skills and knowledge workers require to apply personal hygiene and sanitation practices in a meat operation. It also covers appropriate methods for cleaning equipment and immediate work areas during operations.

This unit is applicable to workers in abattoirs, boning rooms, smallgoods plants, wild game harvester operations, wild game depots, game processing plants, knackeries, food service premises, wholesalers and retail meat establishments.

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. Clean own work area and equipment during operations

1.1 Hygienically clean worksite during operations to workplace health and safety, workplace and regulatory requirements

1.2 Hygienically clean equipment and surfaces to regulatory and workplace requirements

1.3 Monitor cleanliness of work area according to workplace requirements

2. Identify sources of contamination and spoilage

2.1 Identify contamination and cross-contamination risks and take steps to reduce the risk

2.2 Take corrective action, in accordance with workplace and regulatory requirements, when contamination is identified

3. Follow workplace hygiene and sanitation requirements

3.1 Follow personal hygiene practices to workplace requirements

3.2 Handle product in accordance with workplace, and hygiene and sanitation requirements

3.3 Conduct work hygienically in accordance with workplace requirements

3.4 Process products in accordance with 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

MTMCOR202A Apply hygiene and sanitation practices

E

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.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

The candidate must be observed consistently applying required workplace hygiene and sanitation practices under normal production conditions.

The candidate must:

  • consistently follow workplace hygiene and sanitation procedures
  • keep work areas clean, while working as an individual and as part of a team
  • demonstrate basic hygiene and sanitation practices in all workplace activities
  • use communication skills relevant to the task
  • use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements

Knowledge Evidence

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

  • hygiene and sanitation requirements for own area
  • procedures for reporting contamination
  • chemical contamination risks to product and how they are controlled
  • consequences of contaminated or spoiled meat leaving the establishment
  • consequences of failing to follow workplace requirements for hygienic handling and processing of meat
  • time, temperature and moisture requirements for microbial growth
  • causes of food spoilage and poisoning
  • possible sources of contamination and cross-contamination in the worksite
  • visual evidence of contamination
  • microbes which may affect meat
  • the scope and coverage of AS 4696:2007 Hygienic production and transportation of meat and meat products for human consumption
  • sources of physical and microbiological contamination in meat establishments and how these hazards are controlled
  • monitoring methods (including site, scent and use of protein sticks)

Assessment Conditions

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

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.education.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

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