Maintain a Meat Hygiene Assessment program

Unit of competency Outline

Date retreived
23/07/2026 10:49 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.

Unit of competency

National Code
AMPQUA404

State Code
OFA12

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 implement all aspects of a product and process monitoring system in a slaughter premises and/or boning room.Meat Hygiene Assessment describes the application of two monitoring systems - the first relates to process controls in the production of the meat, and the second to the physical condition of meat.Process and product monitoring systems are mandatory in all meat industry export works, and staff undertaking monitoring duties must be trained in using these assessment systems.This unit applies to individuals who undertake regulatory, quality assurance and supervisory work overseeing the implementation of a Meat Hygiene Assessment (MHA) program in a meat processing premises.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.

Notes

Elements and Performance Criteria

1. Oversee carcase meat hygiene assessment program

1.1 Select samples for assessment according to approved sampling plan
1.2 Conduct assessment using appropriate facilities, lighting and time
1.3 Monitor products for defects according to agreed criteria and classification
1.4 Scan carcases using approved scanning lines
1.5 Record defects using correct forms or electronic system
1.6 Implement immediate corrective action for carcase defects
1.7 Monitor carcases according to workplace requirements for hygiene and sanitation, and workplace health and safety

2. Oversee offal and/or carton meat hygiene assessment program

2.1 Select samples for assessment according to approved sampling plan
2.2 Conduct assessment using appropriate facilities, lighting and time
2.3 Monitor offal and/or carton meat for defects according to agreed criteria and classification
2.4 Record defects using correct forms or electronic system
2.5 Identify levels for triggering corrective actions
2.6 Implement corrective action immediately for offal and/or carton meat
2.7 Monitor offal and/or carton meat according to workplace requirements for hygiene and sanitation, and workplace health and safety

3. Oversee process meat hygiene assessment program

3.1 Monitor process according to workplace monitoring plan
3.2 Record results on appropriate process monitoring sheets
3.3 Rate process according to established criteria
3.4 Implement corrective action immediately for any process non-conformance
3.5 Calculate and record a conformity index after each process monitoring exercise
3.6 Monitor process according to workplace requirements for hygiene and sanitation, and workplace health and safety
3.7 Track results of process monitoring over time, and reconcile with product monitoring outcomes

4. Analyse data gathered

4.1 Plot product and process monitoring results on simple trend charts
4.2 Plot product and process monitoring result on control charts
4.3 Interpret trends and take remedial or corrective actions as required

No information

Replaces

State Code	National Code	Title	Type
AVX21	AMPA401	Implement a Meat Hygiene Assessment program	Unit of competency

State Code	National Code	Title	Type
BIZ4	AMP40222	Certificate IV in Meat Processing	Qualification