Unit of competency Outline

Date retreived
22/07/2026 2:30 PM AWST

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Perform carcase Meat Hygiene Assessment

Perform carcase Meat Hygiene Assessment

Unit of competency
National Code
AMPQUA304
State Code
OFA23
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
110111 - Food Hygiene
Original Release Date
21/06/2023
Nominal Hours
35
Description
This unit describes the skills and knowledge required to monitor carcase hygiene, with a view to minimising physical or macro-contamination.This unit applies to individuals who monitor carcase hygiene either on the slaughter or wild game processing floor, or performing a pre-boning carcase assessment at either integrated or independent boning rooms. In this role, workers take responsibility for their own work, they may take limited responsibility for the work of others, and they also contribute to problem-solving workplace issues.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat 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. Prepare for work
  • 1.1 Receive work instructions and clarify where required
  • 1.2 Identify health, safety and food safety hazards for task, and control associated risks
  • 1.3 Wear appropriate personal protective equipment (PPE) and clothing, and ensure correct fit
  • 1.4 Ensure knife is sharp and ready for use
  • 1.5 Identify approved sampling plan for sample size and frequency
2. Monitor carcase product
  • 2.1 Select samples for assessment according to the approved sampling plan
  • 2.2 Conduct assessment utilising appropriate facilities, lighting and time
  • 2.3 Monitor carcases for defects according to the agreed criteria and classification
  • 2.4 Scan carcases using the approved scanning lines
  • 2.5 Record defects accurately using the correct forms or electronic system
  • 2.6 Calculate defect ratings
  • 2.7 Implement immediate corrective action according to the Meat Hygiene Assessment (MHA) program's requirements
  • 2.8 Monitor carcases according to the workplace requirements for hygiene and sanitation, and regulatory requirements
No information
No information
Replaces
State Code National Code Title Type
BAY87 AMPA3072 Perform carcase Meat Hygiene Assessment Unit of competency