Unit of competency Outline

Date retreived
22/07/2026 9:55 PM AWST

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

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

Unit of competency
National Code
AMPX315
State Code
OBD50
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
10/09/2019
View on TGA
State Implementation and Classification
Approved Date
22/11/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
22/11/2019
Nominal Hours
35
Description
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.
Notes
Elements and Performance Criteria
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
No information
No information
Replaced By
State Code National Code Title Type
OFA16 AMPQUA314 Follow hygiene, sanitation and quality requirements when handling chilled or frozen meat Unit of competency