Unit of competency Outline

Date retreived
22/07/2026 9:39 AM AWST

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Implement food safety program

Implement food safety program

Unit of competency
National Code
AMPA3071
State Code
BAY88
TGA Status
Current
DTWD Status
Approved
Current Release Number
2.00
Current Release Date
18/12/2020
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
60
Description
This unit describes the skills and knowledge required to maintain food safety in a meat processing plant.This unit is applicable to those intending to work as supervisors, meat inspectors and Quality Assurance (QA) officers in meat processing plants.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.No 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 processing standards and regulations.
Notes
Elements and Performance Criteria
1. Identify microbiological hazards for meat and meat safety
  • 1.1 Identify types of micro-organisms (e.g. bacteria, virus, yeast and mould)
  • 1.2 Identify major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) and assess to determine the risk level and control requirements
  • 1.3 Identify types of bacteria causing food poisoning and meat spoilage
  • 1.4 Identify effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life)
  • 1.5 Identify sources of bacterial contamination
  • 1.6 Identify and explain growth characteristics and requirements of bacteria
  • 1.7 Identify Critical Control Points (CCP) and control points for prevention and control of bacterial contamination
  • 1.8 Determine and implement control methods required to prevent or reduce microbiological hazards
  • 1.9 Identify customer and regulatory requirements for microbiological contamination levels
  • 1.10 Identify relevant microbiological tests and assess test results
2. Identify chemical hazards for meat and meat safety
  • 2.1 Identify chemical hazards which may affect meat
  • 2.2 Identify common sources of chemical hazards or contamination (e.g. cleaning chemicals and drug residues) and assess to determine the risk level and control requirements
  • 2.3 Determine and implement control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing)
  • 2.4 Explain effects of chemical residues on meat (e.g. poisoning, tainting, and rejections)
  • 2.5 Identify chemical residue testing programs and level requirements
3. Identify physical hazards on meat and meat products
  • 3.1 Explain physical hazards which may affect meat
  • 3.2 Identify common sources of physical hazards and/or contamination and assess to determine the risk level and control requirements
  • 3.3 Determine and implement control methods to prevent contamination reaching an unacceptable level
  • 3.4 Explain effects of physical hazards on meat
4. Calibrate thermometers
  • 4.1 Calibrate thermometers 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 Identify and explain regulatory basis for compliance with a HACCP-based QA program
  • 5.2 Identify and explain steps in the development of a HACCP program
  • 5.3 Identify nature and importance of work instructions or task descriptions and operating procedures and coach workers in their implications
  • 5.4 Identify elements of a HACCP program
  • 5.5 Identify nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs
  • 5.6 Identify and explain mechanisms for validation, monitoring and verification
6. Conduct pre-operational hygiene check
  • 6.1 Identify pre-operational checklists
  • 6.2 Identify and explain corrective action procedures
  • 6.3 Conduct pre-operational hygiene check
7. Conduct microbiological test swabbing
  • 7.1 Identify appropriate microbiological testing regimes
  • 7.2 Perform swabbing for microbiological testing according to workplace and regulatory requirements
  • 7.3 Assess microbiological test results and where necessary take appropriate corrective action
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Replaces
State Code National Code Title Type
D8957 MTMP3073B Implement food safety program Unit of competency