Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to maintain food safety in a meat processing plant. |
Application of the Unit
Application of the unit |
This unit is applicable to those intending to work as supervisors, meat inspectors and Quality Assurance (QA) officers in meat processing plants. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
Nil |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Identify microbiological hazards for meat and meat safety |
1.1. Types of micro-organisms (e.g. bacteria, virus, yeast and mould) are identified. 1.2. Major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) are identified and assessed to determine the risk level and control requirements. 1.3. Types of bacteria causing food poisoning and meat spoilage are identified. 1.4. Effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life) are identified. 1.5. Sources of bacterial contamination are identified. 1.6. Growth characteristics and requirements of bacteria are identified. 1.7. Critical Control Points (CCP) and control points for prevention and control of bacterial contamination are identified. 1.8. Control methods required to prevent or reduce microbiological hazards are determined and implemented. 1.9. Customer and regulatory requirements for microbiological contamination levels are identified. 1.10. Relevant microbiological tests are identified and test results are assessed. |
2. Identify chemical hazards for meat and meat safety |
2.1. Chemical hazards which may affect meat are identified. 2.2. Common sources of chemical hazards or contamination are identified (e.g. cleaning chemicals and drug residues) are assessed to determine the risk level and control requirements. 2.3. Control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing) are determined and implemented. 2.4. Effects of chemical residues on meat (e.g. poisoning, tainting, and rejections) are explained. 2.5. Chemical residue testing programs and level requirements are identified. |
3. Identify physical hazards on meat and meat products |
3.1. Physical hazards which may affect meat are explained. 3.2. Common sources of physical hazards and/or contamination are identified and assessed to determine the risk level and control requirements. 3.3. Control methods to prevent contamination reaching an unacceptable level are determined and implemented. 3.4. Effects of physical hazards on meat are explained. |
4. Calibrate thermometers |
4.1. Thermometers are calibrated according to regulatory requirements. |
5. Identify the components of a Hazard Analysis Critical Control Point (HACCP)-based QA program for meat processing plants |
5.1. Regulatory basis for compliance with a HACCP-based QA program is identified and explained. 5.2. Steps in the development of a HACCP program are identified and explained. 5.3. Nature and importance of work instructions or task descriptions and operating procedures are identified and workers are coached in their implications. 5.4. Elements of a HACCP program are identified. 5.5. Nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs are identified. 5.6. Mechanisms for validation, monitoring and verification are identified and explained. |
6. Conduct pre-operational hygiene check |
6.1. Pre-operational checklists are identified. 6.2. Corrective action procedures are identified and explained. 6.3. Pre-operational hygiene check is conducted. |
7. Conduct microbiological test swabbing |
7.1. Appropriate microbiological testing regimes are identified. 7.2. Swabbing for microbiological testing is performed according to workplace and regulatory requirements. 7.3. Microbiological test results are assessed and where necessary appropriate corrective action is taken. |
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 while complying with current HACCP and approved program regulations in an operating meat processing plant. |
Context of , and specific resources for assessment |
Assessment must involve reference to an actual or simulated meat processing HACCP program. |
Method of assessment |
Recommended methods of assessment include:
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. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Regulatory requirements may include: |
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Workplace requirements may include: |
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Reports may: |
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Communication skills may include: |
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Mathematical skills may include: |
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Problem -solving skills may involve: |
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OH &S requirements may include: |
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Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |