Unit of competency Outline

Date retreived
22/07/2026 9:07 AM AWST

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Monitor the production of processed meats and smallgoods

Monitor the production of processed meats and smallgoods

Unit of competency
National Code
AMPQUA420
State Code
OFA72
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
70
Description
This unit describes the skills and knowledge required to monitor the production processes of smallgoods.This unit applies to supervisors, quality assurance staff and regulatory officers who oversee the production of processed meat and smallgoods. In this role, individuals 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.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. 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 workplace health and safety risks and address associated hazards
  • 2.2 Identify procedures for pre-operational equipment checks according to workplace policies and procedures, and manufacturer's instructions
  • 2.3 Ensure pre-operational checks and procedures are carried out according to workplace and regulatory requirements
3. Monitor the production of smallgoods and further processed meat products
  • 3.1 Identify ingredients by type and quality according to product specifications, and explain their function in the process
  • 3.2 Identify types of meat, by-product, stock, additive, binder and spices selected according to formulation specifications and regulatory requirements
  • 3.3 Monitor handling techniques for ingredients to prevent contamination and ensure product quality and safety
  • 3.4 Monitor processing equipment to ensure optimal performance
  • 3.5 Monitor temperature, consistency, appearance and texture of product according to product specifications and regulatory requirements
  • 3.6 Monitor processing area hygiene and sanitation requirements as specified in workplace procedures and regulatory requirements
  • 3.7 Rectify problems with production as they arise
  • 3.8 Assess products against regulatory requirements and procedures for rejection, reprocessing and/or recalling products that do not meet specifications or hygiene and sanitation requirements
  • 3.9 Complete reports required by the workplace
No information
No information
Replaces
State Code National Code Title Type
AVW21 AMPX402 Monitor and overview the production of processed meats and smallgoods Unit of competency
State Code National Code Title Type
BIZ4 AMP40222 Certificate IV in Meat Processing Qualification