^
 
 

Unit of competency details

AMPX315 - Follow hygiene, sanitation and quality requirements when handling meat product in cold stores (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by AMPQUA314 - Follow hygiene, sanitation and quality requirements when handling chilled or frozen meatUnit sector code and title updated to reflect content. Mandatory workplace requirements clarified WHS focus moved from Assessment Requirements to Performance Criteria. Performance Criteria clarified Foundation Skills added. Performance Evidence, Knowledge Evidence and Assessment Conditions revised 23/Jan/2023

Releases:
ReleaseRelease date
1 1 (this release) 10/Sep/2019

Companion volumes:
Unit of competency Assessment requirements

Delivery:
Find RTOs approved to deliver this unit of competency.

Training packages that include this unit

Qualifications that include this unit

Skill sets that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  07/Nov/2019 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Content

Compare:
Compare content of this unit of competency with other releases or training components
Download:

Unit of competency

Modification History

Release

Comments

Release 1

This version released with AMP Australian Meat Processing Training Package Version 4.0.

Application

This unit of competency describes the skills and knowledge required to handle meat product in cold stores according to any hygiene, sanitation and quality assurance requirements.

The unit applies to operators working in cold stores who handle chilled and/or frozen meat products.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food 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

All meat processing sectors

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. Follow workplace procedures for hygiene and sanitation

1.1 Follow workplace procedures for cleaning personal equipment

1.2 Maintain personal hygiene according to workplace policies and procedures

1.3 Undertake workplace-specific housekeeping to ensure work area is hygienic and sanitary

2. Receive and store product

2.1 Handle product hygienically

2.2 Store product at appropriate temperature to maintain shelf life and product integrity

2.3 Ensure product is kept in an appropriate location in relation to other products

2.4 Check temperature at regular intervals using calibrated and validated instruments

2.5 Repack any damaged cartons or containers according to workplace and customer requirements

3. Despatch product

3.1 Check transport vehicle according to workplace requirements

3.2 Move product to transport vehicles hygienically

3.3 Move products safely

4. Maintain accurate records

4.1 Complete workplace inventory documentation accurately

4.2 Complete temperature check records accurately

4.3 Check recorded information for accuracy and report any errors to appropriate person in the workplace

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
  • Reads receival documentation and checks against product
  • Checks accuracy of documentation such as labels and inventory schedules

Writing
  • Completes workplace forms

Oral communication
  • Reports issues to appropriate person

Numeracy
  • Counts product to ensure it matches receival and despatch documentation

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

AMPX315 Follow hygiene, sanitation and quality requirements when handling meat product in cold stores

Not applicable

New unit

No equivalent unit

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 4.0.

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 followed workplace hygiene, sanitation and quality assurance requirements on at least one occasion, including:

  • followed workplace policies and procedures for:
  • cleaning personal equipment
  • personal hygiene
  • accurately completed workplace quality assurance documentation
  • reported errors appropriately.

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:

  • temperature requirements for storing chilled and/or frozen meat product
  • cooling rates of product and how they can be stored in relation to other products
  • workplace customer specifications
  • workplace policies and procedures for:
  • hygiene and sanitation
  • quality assurance
  • workplace health and safety
  • reporting carton or container damage.

Assessment Conditions

Assessment of skills must take place under the following conditions:

  • physical conditions:
  • skills must be demonstrated in a cold store facility handling chilled and/or frozen meat products
  • resources, equipment and materials:
  • appropriate personal protective equipment
  • specifications:
  • workplace documents such as policies, procedures, processes and forms
  • work instructions and standard operating procedures
  • customer requirements.

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 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

Back to top