Unit of competency Outline

Date retreived
22/07/2026 8:49 AM 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.

Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)

Unit of competency
National Code
MTMPS414B
State Code
D9003
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
22/07/2011
View on TGA
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110111 - Food Hygiene
Original Release Date
04/08/2014
Nominal Hours
30
Description
This unit covers the skills and knowledge required to understand and manage the production processes of Uncooked Comminuted Fermented Meat (UCFM).This unit relates to the Australia New Zealand Food Standards Code, Standard 3.2.2 Food Safety Practices and General Requirements, Clause 3 Food handling - skills and knowledge, which states:'A food business must ensure that persons undertaking or supervising food handling operations have: (a) skills in food safety and food hygiene matters; and(b) knowledge of food safety and food hygiene matters,commensurate with their work activities.' (Page 3)
Notes
Elements and Performance Criteria
1. Identify microbiological hazards for UCFM products
  • 1.1. Types of micro-organisms are identified.
  • 1.2. Majorthreats to UCFM products are identified.
  • 1.3. Types of bacteria causing food poisoning and spoilage are identified.
  • 1.4. Effects of bacterial contamination for 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.
2. Identify chemical hazards for UCFM products
  • 2.1. Chemical hazards which may affect UCFM products are identified.
  • 2.2. Common sources of chemical hazards/contamination are identified.
  • 2.3. Control methods which prevent chemical contamination locally and relevant national programs (e.g. residue testing) are explained.
  • 2.4. Impact of chemical residues on meat (e.g. poisoning, tainting, rejections) is explained.
3. Identify physical hazards for UCFM products
  • 3.1. Physical hazards which may affect meat are explained.
  • 3.2. Common sources of physical hazards and/or contamination are identified.
  • 3.3. Control methods to prevent contamination are explained.
  • 3.4. Effects or impact of physical hazards on meat are explained.
4. Overview the production of UCFM products
  • 4.1. Range of UCFM products is identified and explained.
  • 4.2. Processing techniques involved in production of UCFM are identified and explained.
  • 4.3. Hygiene and food safety hazards associated with the production of UCFM products are identified and explained.
  • 4.4. Regulatory requirements associated with the production of UCFM products are identified and explained.
5. Monitor the preparation of processing equipment and areas
  • 5.1. Procedures for pre-operational equipment checks are identified in accordance with workplace policies and procedures, and manufacturer's instructions.
  • 5.2. Pre-operational checks and procedures carried out in accordance with workplace, food safety and regulatory requirements are monitored.
6. Manage the production of UCFM and further processed products
  • 6.1. Ingredients are identified by type, quality and safety according to product specifications and their function in the process is explained (including starter culture).
  • 6.2. Types of meat, by-product, stock, additive, binder and spices selected are identified according to the formulation specifications and regulatory requirements.
  • 6.3. Handling requirements for ingredients (including starter culture) to prevent food safety hazards are demonstrated to ensure product quality and safety.
  • 6.4. Relevant processing equipment is identified and operating procedures are explained according to manufacturer and workplace specifications.
  • 6.5. Relevant time, temperature and humidity requirements for fermentation, maturation and monitoring are described in accordance with product specifications, regulatory requirements and industry guidelines.
  • 6.6. Relevant consistency, appearance, texture and monitoring requirements are described in accordance with product specifications and regulatory requirements.
  • 6.7. Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are identified and assessed against regulatory requirements and industry guidelines.
  • 6.8. Relevant processing area hygiene and sanitation requirements are identified and monitored as specified in workplace procedures and regulatory requirements.
7. Overview the implementation of the Approved Hazard Analysis Critical Control Point (HACCP) plan for the production of UCFM products
  • 7.1. Critical Control Points (CCPs) and control points for prevention and control of bacterial contamination (e.g. process controls and systems) are identified.
  • 7.2. Control methods to prevent microbiological contamination are explained and implemented.
  • 7.3. Critical limits for CCPs are identified and monitoring processes are implemented.
  • 7.4. Validation requirements for critical limits of HACCP programs are described.
  • 7.5. Documented procedures are implemented which ensure any CCPs which are out of control are brought back into control and affected product is suitably handled.
  • 7.6. Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively.
  • 7.7. All documents and records required for the system are kept available, up-to-date and in use.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
UCFM products may include
caccitora
chorizo
csabai
landjaeger
Lebanon Bologne
mettwurst
polnische
salami
some cabanossi
summer sausage
Teewurst, and others.
Micro-organisms may include:
bacteria
mould
virus
yeast.
Major threats may include:
bacteria
relevant yeast or moulds.
Common sources of chemical hazards/contamination may include:
agricultural residue
cleaning
veterinarian chemical residues.
Regulatory requirements may include:
Export Control Act
Export Meat Orders (EMOs)
hygiene and sanitation requirements
importing country requirements where appropriate
relevant domestic requirements
relevant regulations and Australian Standards
AS 4696:2007 Australian Standard for the hygienic production and transportation of meat and meat products for human consumption
federal, state and territory regulations regarding meat processing.
Equipment may include:
blenders
choppers
cooking utensils
dryers
fermentation environment
injectors
knives
machine or vat
mixers
pressure cookers
sausage machine
silent or bowl cutter
smokehouse
tables, conveyors, platforms
tumblers.
Ingredients may include:
additives
binders
by-products and other relevant materials
fats
meats
Nitrate
Nitrite
spices
starter cultures
water.
Recording and monitoring systems may be:
electronic
manual.
Communicationskills may include:
communicating with people from a range of cultural, social and ethnic backgrounds
preparing oral or written reports which include information from a range of sources
reading and interpreting workplace documentation, such as audit reports, monitoring data, specifications and status reports
speaking clearly and directly
listening and understanding
preparing documentation for a specified audience
using negotiation and persuasion skills, and being appropriately assertive
using technical workplace and mathematical language and data
sharing of information.
Mathematical skills may include:
identifying acceptable limits, tolerances, out-of-specification performance, trends
collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights
measurement and interpretation in relation to time, temperature, moisture humidity, ratios, percentages, weight, mass, volume.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency must be demonstrated through sustained performance over time, with an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.
Context of and specific resources for assessment
Resources may include
relevant documentation such as:
manufacturer's instructions and operation manuals
regulatory requirements
workplace policy and procedures
workplace environment.
Method of assessment
Recommended methods of assessment include:
assignment focusing on understanding and application of principles and theory to workplace operations
third-party referee report of sustained performance at appropriate level of authority and responsibility
workplace project with a focus on enterprise environment and conditions.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
Replaced By
State Code National Code Title Type
AVW20 AMPX403 Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM) Unit of competency