Unit of competency Outline

Date retreived
22/07/2026 6:23 AM AWST

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Rotate meat product

Rotate meat product

Unit of competency
National Code
AMPS209
State Code
BAY12
TGA Status
Replaced
DTWD Status
Transition (Replaced)
Current Release Number
1.00
Current Release Date
04/08/2016
View on TGA
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
110111 - Food Hygiene
Original Release Date
13/12/2016
Nominal Hours
10
Description
This unit describes the skills and knowledge required to rotate meat products in a meat establishment.This unit is used by smallgoods operators with responsibility for rotating and monitoring the shelf life of stored meat product.All work should be carried out to comply with workplace and hygiene requirements.This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.
Notes
Elements and Performance Criteria
1. Store meat product
  • 1.1 Store meat product at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements
  • 1.2 Document meat product storage times and shelf life for each meat product according to regulatory requirements
  • 1.3 Check meat product to ensure it is labelled in accordance with workplace and regulatory requirements
2. Rotate stored meat product
  • 2.1 Select meat product for rotation according to label documentation and workplace requirements
  • 2.2 Handle meat product hygienically during rotation in accordance with regulatory and hygiene requirements
  • 2.3 Rotate meat product according to regulatory, hygiene and workplace requirements
  • 2.4 Consider shelf life of meat product in relation to the storage and rotation of meat and meat product
  • 2.5 Handle meat product according to workplace health and safety requirements
3. Maintain clean holding room
  • 3.1 Clean holding room according to regulatory, workplace health and safety, hygiene and workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D9094 MTMS215B Rotate meat product Unit of competency
Replaced By
State Code National Code Title Type
OFJ02 AMPRET204 Store meat product Unit of competency