Unit of competency Outline

Date retreived
22/07/2026 7:57 AM AWST

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Follow hygiene, sanitation and quality requirements when handling chilled or frozen meat

Follow hygiene, sanitation and quality requirements when handling chilled or frozen meat

Unit of competency
National Code
AMPQUA314
State Code
OFA16
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
35
Description
This unit of competency describes the skills and knowledge required to handle meat product in cold stores according to any hygiene, sanitation and quality assurance requirements.The unit applies to operators working in cold stores who handle and dispatch chilled and/or frozen meat products.All work must be carried out to comply with workplace procedures according to state/territory health and safety and food 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. Follow workplace procedures for hygiene and sanitation
  • 1.1 Follow workplace procedures for preparing and cleaning personal protective equipment (PPE)
  • 1.2 Maintain personal hygiene according to workplace policies and procedures
  • 1.3 Undertake workplace-specific housekeeping to ensure work area is hygienic and sanitary
2. Receive and store product
  • 2.1 Confirm received products are fit for purpose and not damaged or tampered with
  • 2.2 Handle product hygienically
  • 2.3 Store product at appropriate temperature to maintain shelf life and product integrity
  • 2.4 Ensure product is kept in an appropriate location in relation to other products
  • 2.5 Check temperature at regular intervals using hygienic procedures and calibrated instruments
  • 2.6 Repack any damaged cartons or containers according to workplace and customer requirements, ensuring traceability is maintained
3. Dispatch product
  • 3.1 Check transport vehicle according to workplace requirements
  • 3.2 Move product to transport vehicles hygienically
  • 3.3 Move products safely
4. Maintain accurate records
  • 4.1 Complete workplace inventory documentation accurately
  • 4.2 Complete temperature check records accurately
  • 4.3 Check recorded information for accuracy, and report any errors to appropriate person in the workplace
No information
No information
State Code National Code Title Type
BIZ5 AMP30622 Certificate III in Meat Processing Qualification