Unit of competency Outline

Date retreived
22/07/2026 8:04 AM AWST

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Comply with hygiene and sanitation requirements

Comply with hygiene and sanitation requirements

Unit of competency
National Code
AMPQUA301
State Code
OFA32
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
55
Description
This unit describes the skills and knowledge required to comply with hygiene and sanitation requirements through observing and checking own work area within a meat processing premises.This unit applies to skilled operators and those who carry out and support the day-to-day implementation of hygiene and sanitation in meat processing establishments or wholesaling, smallgoods and/or retailing operations.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. Identify requirements for hygiene and sanitation in the workplace
  • 1.1 Identify regulatory requirements for hygiene and sanitation relevant to own work area
  • 1.2 Identify the workplace hygiene and sanitation requirements in place in own work area
  • 1.3 Identify the purpose of the hygiene and sanitation requirements
2. Clean and monitor own work area
  • 2.1 Hygienically clean own work area during operations to workplace health and safety, food safety and regulatory requirements
  • 2.2 Hygienically clean equipment and surfaces to regulatory and workplace requirements
  • 2.3 Monitor cleanliness of work area according to workplace requirements
  • 2.4 Complete routine monitoring records
3. Identify sources of contamination and spoilage
  • 3.1 Identify contamination risks and take steps to reduce the risk
  • 3.2 Take corrective action, according to workplace and regulatory requirements, when contamination is identified
4. Follow personal hygiene and sanitation requirements
  • 4.1 Follow personal hygiene practices to workplace requirements
  • 4.2 Handle product according to workplace and hygiene and sanitation requirements
  • 4.3 Conduct work hygienically according to workplace requirements
  • 4.4 Process products according to regulatory requirements
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