Unit of competency Outline

Date retreived
22/07/2026 2:36 PM AWST

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Handle meat product in cold stores

Handle meat product in cold stores

Unit of competency
National Code
AMPOPR302
State Code
OFA41
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
030307 - Food Processing Technology
Original Release Date
21/06/2023
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to handle chilled and/or frozen meat products while in storage after receival, and before dispatch.The unit applies to operators working in cold stores who handle chilled and/or frozen meat products.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 Identify requirements for storage of chilled and frozen meat products
  • 1.2 Identify health, safety and food safety hazards for working in cold stores
  • 1.3 Implement control measures for health, safety and food safety risks
  • 1.4 Wear personal protective equipment (PPE) appropriate for handling chilled and frozen meat product
2. Maintain cold store temperature
  • 2.1 Check temperature of cold store area using workplace instruments to ensure compliance with specified temperature for meat storage
  • 2.2 Identify temperature nonconformances and take corrective action according to workplace requirements
  • 2.3 Document temperature checks according to workplace policies and procedures and customer specifications
3. Store meat product
  • 3.1 Locate and prepare area where product is to be stored
  • 3.2 Ensure product is stored with sufficient space to allow airflow and access by appropriate personnel
  • 3.3 Ensure products with different temperature requirements are stored appropriately
4. Move meat product safely
  • 4.1 Check walkways and spaces are clear before moving product
  • 4.2 Move product safely as specified in workplace safety policies and procedures
5. Report issues with product storage
  • 5.1 Identify and report any carton, container or label damage to supervisor
  • 5.2 Identify and report any missing labels or shipping marks to supervisor
  • 5.3 Document corrective action according to workplace procedures
6. Perform carton repack
  • 6.1 Remove damaged carton or container, and store according to workplace policies and procedures
  • 6.2 Repack meat product following hygiene and sanitation policies and procedures, ensuring any exposed meat product is handled appropriately
  • 6.3 Relabel meat product according to workplace policies and procedures
No information
No information
Replaces
State Code National Code Title Type
OBD51 AMPX314 Handle meat product in cold stores Unit of competency
State Code National Code Title Type
BIZ5 AMP30622 Certificate III in Meat Processing Qualification