Unit of competency Outline
Date retreived
23/07/2026 2:18 AM AWST
23/07/2026 2:18 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.
Apply environmentally sustainable work practices
Apply environmentally sustainable work practices
Unit of competency
National Code
AMPX208
AMPX208
State Code
BAX87
BAX87
TGA Status
Replaced
Replaced
DTWD Status
Transition (Replaced)
Transition (Replaced)
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
061301 - Occupational Health And Safety
Original Release Date
13/12/2016
Nominal Hours
20
Description
This unit describes the skills and knowledge required to reduce negative environmental impacts of meat industry work practices.This unit addresses the knowledge, processes and techniques necessary to support environmentally sustainable work practices. It is applicable to personnel in all sectors and areas, and at all levels of the meat processing industry. It is particularly applicable to production personnel in meat processing, smallgoods operators and meat retailing personnel.This unit must be delivered in the context of Australian meat processing standards and regulations.All work should be carried out to comply with workplace and regulatory requirements.This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
Notes
Elements and Performance Criteria
1. Identify current resource use
- 1.1 Identify workplace environmental and resource efficiency issues
- 1.2 Identify resources used in own work role
- 1.3 Identify wastes and emissions created by own work role
2. Comply with environmental regulations
- 2.1 Follow regulatory requirements, work instructions and procedures to ensure compliance
- 2.2 Identify non-conformances and follow corrective action procedures
3. Seek opportunities to improve resource efficiency
- 3.1 Follow enterprise plans to improve environmental practices and resource efficiency
- 3.2 Make suggestions for improvements to workplace practices in own work area
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9016 | MTMPSR202B | Apply environmentally sustainable work practices | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OFJ34 | AMPENV201 | Apply environmentally sustainable work practices | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDI0 | AMP20316 | Certificate II in Meat Processing (Abattoirs) | Qualification |
| BDI4 | AMP20116 | Certificate II in Meat Processing (Food Services) | Qualification |
| BDP6 | AMP20117 | Certificate II in Meat Processing (Food Services) | Qualification |
| AD696 | AMPSS00057 | Meat Processing Waste Water Operator Skill Set (level 1) | Skill set |
| AE417 | AMPSS00073 | Poultry Processing Waste Disposal Skill Set | Skill set |