Unit of competency Outline

Date retreived
22/07/2026 6:08 PM AWST

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Monitor and overview the production of processed meats and smallgoods

Monitor and overview the production of processed meats and smallgoods

Unit of competency
National Code
AMPX402
State Code
AVW21
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
030307 - Food Processing Technology
Original Release Date
03/05/2016
Nominal Hours
80
Description
This unit describes the skills and knowledge required to monitor the production processes of smallgoods.This unit is applicable to supervisors, Quality Assurance (QA) staff and regulatory officers overviewing the production of processed meat and smallgoods.All work is carried out to comply with workplace and regulatory requirements.This unit applies to individuals who take responsibility for their own work and for the quality of the work of others within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.This unit must be delivered in the context of Australian meat industry standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Overview the production of further processed meats and smallgoods
  • 1.1 Identify and explain the range of further processed meat products and smallgoods
  • 1.2 Identify and explain the processing techniques involved in the production of these products
  • 1.3 Identify and explain the hygiene and sanitation and quality hazards associated with the production of these products
  • 1.4 Identify and explain the regulatory requirements associated with the production of these products
2. Monitor the preparation of processing equipment and areas
  • 2.1 Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures, and manufacturer's instructions
  • 2.2 Ensure pre-operational checks and procedures are carried out in accordance with workplace and regulatory requirements
3. Monitor the production of smallgoods and further processed meat products
  • 3.1 Identify ingredients by type and quality in accordance with product specifications and explain their function in the process
  • 3.2 Identify types of meat, by-product, stock, additive, binder and spices selected in accordance with formulation specifications and regulatory requirements
  • 3.3 Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety
  • 3.4 Identify relevant processing equipment and explain operating procedures according to manufacturer and work specifications
  • 3.5 Monitor relevant temperature, consistency, appearance and texture requirements monitored in accordance with product specifications and regulatory requirements
  • 3.6 Monitor relevant processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
  • 3.7 Identify and assess against regulatory requirements the procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements
No information
No information
Replaces
State Code National Code Title Type
D9002 MTMPS412C Monitor and overview the production of processed meats and smallgoods Unit of competency
Replaced By
State Code National Code Title Type
OFA72 AMPQUA420 Monitor the production of processed meats and smallgoods Unit of competency