Unit of competency Outline
Date retreived
22/07/2026 9:31 AM AWST
22/07/2026 9:31 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Manage effective operation of meat enterprise cold chain and refrigeration systems
Manage effective operation of meat enterprise cold chain and refrigeration systems
Unit of competency
National Code
MTMPSR604A
MTMPSR604A
State Code
D9038
D9038
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/06/2014
Field of Education
080399 - Business And Management, N.e.c.
Original Release Date
30/06/2014
Nominal Hours
100
Description
This unit covers the skills and knowledge required to plan and oversee the effective operation of enterprise cold chain and refrigeration systems to ensure product quality and food safety. It also covers ways to manage and reduce the costs of cold chain operations. Cold chain systems and operations are critical to the quality and food safety of enterprise products and their efficient management will help minimise the cost of production and maintain regulatory compliance.
Notes
Elements and Performance Criteria
1. Assess enterprise cold chain system requirements
- 1.1. Enterprise goals, directions and forecasts are analysed and the implications for cold chain requirements are determined.
- 1.2. Enterprise refrigeration systems, cold chain, technical support team and operations are documented.
- 1.3. Regulatory and customer requirements relating to the operation and maintenance of refrigeration systems are identified.
- 1.4. Enterprise requirements for specialised refrigeration advice and expertise are determined.
- 1.5. Optimum refrigeration requirements to maintain quality and safety of products are determined.
- 1.6. Performance standards and targets including standards related to food safety, cost, quality and waste are established.
2. Manage and control cold chain systems
- 2.1. Procedures for the hygienic and safe operation and maintenance of refrigeration or cold chain systems are developed according to quality, food safety, manufacturer specifications, and customer and enterprise requirements.
- 2.2. Contingency plans and procedures for systems failure or overload are prepared and conveyed to relevant personnel.
- 2.3. Emergency procedures and plans are prepared and included in health and safety systems, procedures, training and work instructions.
- 2.4. Strategies for communicating and resolving systems problems and failures with stakeholders are prepared.
3. Monitor refrigeration and cold chain system performance
- 3.1. Performance information requirements and data collection strategies are determined and developed.
- 3.2. Monitoring procedures for the operation of refrigeration or cold chain systems are established and maintained.
- 3.3. Non-conformances are investigated, reported where required, and corrective actions implemented.
- 3.4. Preventative and control procedures are developed and implemented to prevent future non-conformance.
4. Improve refrigeration system performance
- 4.1. Performance data is analysed and measured against performance standards, including product quality and cost requirements.
- 4.2. Energy costs of refrigeration systems are calculated and monitored.
- 4.3. Strategies for improving performance and minimising costs are developed and implemented.
- 4.4. Refrigeration system requirements are included in budgets and forward planning.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Cold chain systems include:
chillers
freezers
other temperature controlled areas.
Cold chain may extend from point of slaughter to retail outlet and include transportation.
Optimum requirements for enterprise refrigeration systems may relate to:
technical requirements (e.g. heat load transfer and efficiency) for efficient and cost-effective systems, and capacity to meet enterprise production, product and food safety requirements.
Stakeholders may include:
company owners, directors, shareholders, financiers
competitors
refrigeration specialists
management and employees
suppliers, customers, consumers
unions and employer associations
regulators.
Performance measures for cold chain systems may relate to
costs
energy consumption
food safety and legal
product quality
customer specifications.
Strategies for improving performance may include assessment of alternative refrigeration strategies such as:
different configurations and types of chillers
repair, upgrade or purchase of new equipment and systems
use of alternative energy sources or alternative refrigeration service models such as:
combination of internal and external expertise
external contractors
internal personnel
use of technology.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Cold chain systems include:
chillers
freezers
other temperature controlled areas.
Cold chain may extend from point of slaughter to retail outlet and include transportation.
Optimum requirements for enterprise refrigeration systems may relate to:
technical requirements (e.g. heat load transfer and efficiency) for efficient and cost-effective systems, and capacity to meet enterprise production, product and food safety requirements.
Stakeholders may include:
company owners, directors, shareholders, financiers
competitors
refrigeration specialists
management and employees
suppliers, customers, consumers
unions and employer associations
regulators.
Performance measures for cold chain systems may relate to
costs
energy consumption
food safety and legal
product quality
customer specifications.
Strategies for improving performance may include assessment of alternative refrigeration strategies such as:
different configurations and types of chillers
repair, upgrade or purchase of new equipment and systems
use of alternative energy sources or alternative refrigeration service models such as:
combination of internal and external expertise
external contractors
internal personnel
use of technology.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
a real work environment
relevant documentation such as:
customer specifications
manufacturer's instructions and operations manuals
QA manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
a third-party referee report of sustained performance at appropriate level of authority and responsibility
assignment focusing on understanding and application of principles and theory to workplace operations
workplace projects with focus on company environment and conditions.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include:
a real work environment
relevant documentation such as:
customer specifications
manufacturer's instructions and operations manuals
QA manuals
regulatory requirements
workplace policies and procedures
relevant equipment and materials.
Method of assessment
Recommended methods of assessment include:
a third-party referee report of sustained performance at appropriate level of authority and responsibility
assignment focusing on understanding and application of principles and theory to workplace operations
workplace projects with focus on company environment and conditions.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW91 | AMPMGT604 | Manage effective operation of meat enterprise cold chain and refrigeration systems | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D614 | MTM60111 | Advanced Diploma of Meat Processing | Qualification |