Unit of competency

Modification History

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 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

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Unit Mapping Information

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment requirements

Modification History

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 .

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 Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7