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Unit of competency details

AMPQUA424 - Monitor the production of UCFM smallgoods (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes AMPX403 - Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)Unit code and title updated. Elements and Performance Criteria revised. Foundation Skills added. Assessment Requirements revised 23/Jan/2023

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 24/Jan/2023

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

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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 30/Mar/2023 
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Unit of competency

Modification History

Release

Comments

Release 1

This version released with AMP Australian Meat Processing Training Package Version 8.0.

Application

This unit describes the skills and knowledge required to understand and manage the production processes for Uncooked Comminuted Fermented Meat (UCFM) products.

This unit applies to individuals who monitor the production processes of UCFM in a smallgoods meat processing operation.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.

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

Pre-requisite Unit

Nil

Unit Sector

Quality Assurance (QUA)

Elements and Performance Criteria

Elements

Performance Criteria

Elements describe the essential outcomes.

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

1. Prepare to monitor UCFM production

1.1 Identify and explain the processing techniques involved in producing UCFM products

1.2 Identify and explain the hygiene and food safety hazards associated with the production of UCFM products

1.3 Identify the specific regulatory requirements associated with the production of UCFM products

2. Identify hazards and risks associated with UCFM

2.1 Identify the types of microbiological hazards that can contaminate UCFM products

2.2 Identify potential sources of microorganism contamination

2.3 Identify chemical, physical and allergenic contamination

2.4 Identify critical control points (CCPs) for controlling hazards identified in processing UCFM products

2.5 Identify workplace health and safety hazards associated with monitoring UCFM products

3. Monitor equipment and areas used in UCFM processing

3.1 Identify equipment and area monitoring requirements in processing UCFM products

3.2 Conduct equipment and area monitoring as required, including pre-processing, during processing and post-processing

4. Monitor the production of UCFM

4.1 Verify ingredients according to product specifications

4.2 Verify types of meat products, stock, additives, binders and spices identified in the formulation specifications

4.3 Monitor hygiene and handling requirements, food safety hazards and product quality

4.4 Monitor food safety and processing parameters according to product specifications

4.5 Monitor CCPs related to the UCFM products being produced

4.6 Verify procedures are being followed for non-conformance identification and corrective action

5. Maintain records of UCFM monitoring

5.1 Identify workplace records that must be compiled with during UCFM process monitoring

5.2 Record monitoring and compile records of all monitoring activities undertaken for the UCFM products

5.3 Distribute compiled records for validation, authorisation and storage

5.4 Store records within assigned level of responsibility

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.

Skill

Description

Reading
  • Interpret regulatory information relevant to meat processing
  • Access and interpret records for traceability

Writing
  • Complete processing records using digital and/or paper-based format

Numeracy
  • Interpret gauges and scales for temperature (°C), weight (mg, g, kg), time

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

AMPQUA424 Monitor the production of UCFM smallgoods

AMPX403 Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

Unit code and title updated

Elements and Performance Criteria revised

Foundation Skills added

Assessment Requirements revised

Not equivalent

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

Release

Comments

Release 1

This version released with AMP Australian Meat Processing Training Package Version 8.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has monitored the production of at least three different batches of Uncooked Comminuted Fermented Meat (UCFM) products, including:

  • identified critical control points (CCPs) in the production process
  • identified out-of-specification performance or product
  • determined and implemented corrective actions
  • ensured compliance with workplace and regulatory requirements.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • Food Standards Code, Standard 3.2.2 Food Safety Practices and General Requirements, Clause 3
  • critical aspects of meat safety and hygiene during the preservation process
  • processing methods for various categories of UCFM, including:
  • moist sausage (short ferment time)
  • semi-dry sausage
  • dry mould ripened salami
  • very dry high pH salamis
  • the processes used in preserving meat in own workplace
  • relevant steps for ensuring the preserved meat product complies with Hazard Analysis and Critical Control Points (HACCP) program
  • sampling and testing required for microbial growth in UCFM production
  • microbiological hazards to UCFMs, including bacteria and some yeasts and moulds
  • microbiological criteria in UCFM production
  • microbiological limits of UCFM, particularly the following significant microbial pathogens: enterohaemorrhagic Escherichia coli, Salmonella, enterotoxin of Staphylococcus aureus and Listeria monocytogenes
  • physical hazards associated with UCFM products
  • chemical hazards associated with UCFM products (including allergens)
  • role of critical limits at critical control points (CCPs) for UCFM production
  • purpose and process of fermentation and its effect on meat
  • fermentation control criteria, including pH and water activity
  • rate and control of fermentation, maturing and drying
  • purpose and process of maturation and drying
  • impact of raw material on product quality and food safety, including storage and monitoring
  • product handling and release criteria, including water activity
  • record-keeping, including product traceability.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

  • physical conditions:
  • skills must be demonstrated in a premises that prepares UCFM products for sale, or an environment that accurately represents workplace conditions
  • resources, equipment and materials:
  • UCFM processing plant, including fermentation equipment, monitoring equipment, ingredients and additives used in UCFM processes
  • record-keeping systems
  • HACCP program
  • specifications:
  • documented HACCP plan
  • product specifications
  • workplace policy and procedures for workplace health and safety, food safety and quality
  • processing hurdle points
  • timelines:
  • under typical operating and production conditions for the workplace.

Assessment for this unit must include at least three forms of evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

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

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