Unit of competency Outline

Date retreived
22/07/2026 11:26 AM AWST

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Monitor meat preservation process

Monitor meat preservation process

Unit of competency
National Code
AMPQUA419
State Code
OFA02
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
40
Description
This unit describes the skills and knowledge required to monitor the hygienic preservation of meat and ensure compliance with quality standards and regulatory requirements.This unit is applicable to meat safety officers or inspectors and quality assurance officers or managers responsible for overseeing meat preservation.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.Mandatory workplace requirements apply to the assessment of this unit.
Notes
Elements and Performance Criteria
1. Prepare for preserving meat
  • 1.1 Identify and explain types of preservation processes used by the meat industry
  • 1.2 Identify meat quality required for preservation processes according to customer and workplace requirements
  • 1.3 Identify health, safety and food safety hazards for the preservation of meat, and address associated risks
  • 1.4 Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements
2. Monitor meat preservation
  • 2.1 Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements
  • 2.2 Regularly monitor equipment or processes involved in the preservation process at critical control points
  • 2.3 Monitor and follow procedures to ensure quality and hygiene of products at all times
  • 2.4 Implement procedures for rejecting, reprocessing and/or recall for products that do not meet specifications or hygiene requirements
  • 2.5 Complete records of meat preservation
No information
No information
Replaces
State Code National Code Title Type
AVW22 AMPX401 Monitor meat preservation process 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