Unit of competency Outline

Date retreived
23/07/2026 9:16 AM AWST

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Implement food safety program

Implement food safety program

Unit of competency
National Code
MTMP3073A
State Code
W6719
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/02/2008
View on TGA
State Implementation and Classification
Approved Date
15/10/2007
Field of Education
110105 - Butchery
Original Release Date
15/10/2007
Nominal Hours
60
Description
This unit covers the skills and knowledge required to maintain food safety in a meat processing plant.
Notes
Elements and Performance Criteria
1. Identify microbiological hazards for meat and meat safety
  • 1.1. Types of micro-organisms (e.g. bacteria, virus, yeast and mould) are identified.
  • 1.2. Major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) are identified and assessed to determine the risk level and control requirements.
  • 1.3. Types of bacteria causing food poisoning and meat spoilage are identified.
  • 1.4. Effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life) are identified.
  • 1.5. Sources of bacterial contamination are identified.
  • 1.6. Growth characteristics and requirements of bacteria are identified.
  • 1.7. Critical Control Points (CCP) and control points for prevention and control of bacterial contamination are identified.
  • 1.8. Control methods required to prevent or reduce microbiological hazards are determined and implemented.
  • 1.9. Customer and regulatory requirements for microbiological contamination levels are identified.
  • 1.10. Relevant microbiological tests are identified and test results are assessed.
2. Identify chemical hazards for meat and meat safety
  • 2.1. Chemical hazards which may affect meat are identified.
  • 2.2. Common sources of chemical hazards or contamination are identified (e.g. cleaning chemicals and drug residues) are assessed to determine the risk level and control requirements.
  • 2.3. Control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing) are determined and implemented.
  • 2.4. Effects of chemical residues on meat (e.g. poisoning, tainting, and rejections) are explained.
  • 2.5. Chemical residue testing programs and level requirements are identified.
3. Identify physical hazards on meat and meat products
  • 3.1. Physical hazards which may affect meat are explained.
  • 3.2. Common sources of physical hazards and/or contamination are identified and assessed to determine the risk level and control requirements.
  • 3.3. Control methods to prevent contamination reaching an unacceptable level are determined and implemented.
  • 3.4. Effects of physical hazards on meat are explained.
4. Calibrate thermometers
  • 4.1. Thermometers are calibrated according to regulatory requirements.
5. Identify the components of a Hazard Analysis Critical Control Point (HACCP)-based QA program for meat processing plants
  • 5.1. Regulatory basis for compliance with a HACCP-based QA program is identified and explained.
  • 5.2. Steps in the development of a HACCP program are identified and explained.
  • 5.3. Nature and importance of work instructions or task descriptions and operating procedures are identified and workers are coached in their implications.
  • 5.4. Elements of a HACCP program are identified.
  • 5.5. Nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs are identified.
  • 5.6. Mechanisms for validation, monitoring and verification are identified and explained.
6. Conduct pre-operational hygiene check
  • 6.1. Pre-operational checklists are identified.
  • 6.2. Corrective action procedures are identified and explained.
  • 6.3. Pre-operational hygiene check is conducted.
7. Conduct microbiological test swabbing
  • 7.1. Appropriate microbiological testing regimes are identified.
  • 7.2. Swabbing for microbiological testing is performed according to workplace and regulatory requirements.
  • 7.3. Microbiological test results are assessed and where necessary appropriate corrective action is taken.
No information
No information
Replaced By
State Code National Code Title Type
D8957 MTMP3073B Implement food safety program Unit of competency