Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to apply the personal hygiene and sanitation practices required of workers in a meat operation. It also covers cleaning equipment and immediate work areas during operations. |
Application of the Unit
Application of the unit |
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, wholesale and retail meat establishments. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Not Applicable
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Clean own work area and equipment during operations |
1.1. Worksite is hygienically cleaned during operations to Occupational Health and Safety (OH &S ), workplace and regulatory requirements . 1.2. Equipment and surfaces are hygienically cleaned to regulatory and workplace requirements. 1.3. Cleanliness of work area is monitored according to workplace requirements. |
2. Identify sources of contamination and spoilage |
2.1. Contamination and cross-contamination risks are identified and steps taken to reduce the risk . 2.2. Corrective action is taken when contamination is identified in accordance with workplace and regulatory requirements. |
3. Follow workplace hygiene and sanitation requirements |
3.1. Personal hygiene practices are followed to workplace requirements. 3.2. Product is handled in accordance with workplace, and hygiene and sanitation requirements. 3.3. Individual's work is conducted hygienically in accordance with workplace requirements. 3.4. Products are processed in accordance with regulatory requirements. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to:
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Required knowledge |
Knowledge of:
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence. Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence. All assessment must be conducted against Australian meat industry standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Competency must be demonstrated over time during the normal operations of a meat establishment. |
Context of and specific resources for assessment |
Assessment must include a demonstration of on-the-job competency while performing a task in the workplace. |
Method of assessment |
Recommended methods of assessment are:
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role. |
Guidance information for assessment |
A current list of resources for this unit of competency is available from MINTRAC www .mintrac .com .au or telephone 1800 817 462. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. |
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OH &S requirements may include: |
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Workplace requirements may include: |
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Regulatory requirements may include: |
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Sources of contamination may include: |
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Steps taken to reduce the risk may include: |
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Corrective action may include: |
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Hygiene and sanitation requirements may include: |
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Communication may: |
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Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |