Maintain good manufacturing practice in meat processing

Unit of competency Outline

Date retreived
22/07/2026 10:35 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Unit of competency

National Code
AMPQUA402

State Code
OFA61

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

Description

This unit describes the skills and knowledge required to provide a leadership role in the day-to-day monitoring and maintenance of good manufacturing practice (GMP) standards, including hygiene and sanitation standards, in a meat processing premises.This unit applies to supervisors or those who oversee daily routines to ensure compliance with good manufacturing practice standards in meat processing activities such as slaughtering, wholesaling, smallgoods manufacturing and retailing. 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. Interpret statutory and workplace requirements relating to GMP

1.1 Locate GMP information relevant to work area from current regulatory frameworks for processing meat
1.2 Locate sources of information relevant to work area relating to GMP compliance
1.3 Explain the requirement for regular routines to support compliance with GMP to other workers to assist their workplace performance

2. Monitor GMP performance

2.1 Confirm specific GMP requirements for work area
2.2 Monitor GMP activities in workplace to ensure they comply with workplace and statutory requirements
2.3 Ensure GMP records are maintained to meet reporting requirements

3. Monitor personal hygiene and conduct of team members

3.1 Ensure personal hygiene of work team meets GMP requirements
3.2 Monitor use and storage of personal protective equipment (PPE) according to GMP requirements and workplace procedures
3.3 Ensure personal movements within workplace comply with area entry and exit procedures

4. Respond to GMP problems

4.1 Investigate GMP issues using established processes and procedures to determine root cause
4.2 Identify possible corrective actions to eliminate root cause
4.3 Monitor effectiveness of recommended action arising from the investigation to ensure reinforcement and improved GMP performance

5. Evaluate results of microbiological testing

5.1 Analyse results of microbiological testing in terms of regulatory and workplace hygiene and sanitation requirements
5.2 Take corrective action in response to microbiological results when required by workplace and regulatory requirements

6. Contribute to continuous improvement of GMP

6.1 Monitor effectiveness of corrective actions and control measures according to level of responsibility
6.2 Support and train others in the work area of GMP matters relevant to their work role
6.3 Report situations requiring action to improve GMP compliance as part of the continuous improvement process
6.4 Maintain workplace records and documents according to workplace procedures and GMP requirements

No information

Replaces

State Code	National Code	Title	Type
AVX05	AMPCOR404	Facilitate hygiene and sanitation performance	Unit of competency

State Code	National Code	Title	Type
BIZ4	AMP40222	Certificate IV in Meat Processing	Qualification
BIZ3	AMP40522	Certificate IV in Meat Safety Inspection	Qualification