Unit of competency Outline

Date retreived
22/07/2026 12:57 PM AWST

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Prepare cooked meat product for retail sale

Prepare cooked meat product for retail sale

Unit of competency
National Code
AMPR325
State Code
AVW35
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110105 - Butchery
Original Release Date
03/05/2016
Nominal Hours
50
Description
This unit describes the skills and knowledge required to prepare cooked meat products in a retail establishment.This unit is applicable to workers in meat retailing. Cookery methods are used to prepare, cook and store meat products for retail sale.This unit must be delivered in accordance with Australian meat industry standards and regulations.All work should be carried out in accordance with workplace requirements and hygiene standards.This unit applies to individuals who work under broad direction and take responsibility for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare meat for cooking
  • 1.1 Prepare meat to workplace health and safety, hygiene and sanitation and regulatory requirements
  • 1.2 Prepare meat following workplace procedures, recipes and requirements
  • 1.3 Identify sub-standard product prior to cooking and take corrective action
  • 1.4 Calculate quantities and assemble required ingredients
2. Cook meat product
  • 2.1 Check equipment and utensils prior to cooking meat products to ensure they meet workplace health and safety, manufacturers, hygiene and sanitation and regulatory requirements
  • 2.2 Cook meat product following workplace health and safety and regulatory requirements
  • 2.3 Cook meat following recipes, workplace procedures and quality assurance requirements
  • 2.4 Monitor temperatures of meat products during cooking
  • 2.5 Cool meat product (if required)
  • 2.6 Monitor and record cooling temperatures of meat product
3. Store meat product
  • 3.1 Store cooked meat product appropriately to avoid cross contamination with raw products
  • 3.2 Store cooked meat product following workplace health and safety, regulatory and quality assurance requirements
  • 3.3 Monitor temperature of cooked meat product during storage
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