Unit of competency Outline
Date retreived
22/07/2026 7:31 AM AWST
22/07/2026 7:31 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 the production of UCFM smallgoods
Monitor the production of UCFM smallgoods
Unit of competency
National Code
AMPQUA424
AMPQUA424
State Code
OEZ96
OEZ96
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
110111 - Food Hygiene
Original Release Date
21/06/2023
Nominal Hours
25
Description
This unit describes the skills and knowledge required to understand and manage the production processes for Uncooked Comminuted Fermented Meat (UCFM) products.This unit applies to individuals who monitor the production processes of UCFM in a smallgoods meat processing operation. 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. Prepare to monitor UCFM production
- 1.1 Identify and explain the processing techniques involved in producing UCFM products
- 1.2 Identify and explain the hygiene and food safety hazards associated with the production of UCFM products
- 1.3 Identify the specific regulatory requirements associated with the production of UCFM products
2. Identify hazards and risks associated with UCFM
- 2.1 Identify the types of microbiological hazards that can contaminate UCFM products
- 2.2 Identify potential sources of microorganism contamination
- 2.3 Identify chemical, physical and allergenic contamination
- 2.4 Identify critical control points (CCPs) for controlling hazards identified in processing UCFM products
- 2.5 Identify workplace health and safety hazards associated with monitoring UCFM products
3. Monitor equipment and areas used in UCFM processing
- 3.1 Identify equipment and area monitoring requirements in processing UCFM products
- 3.2 Conduct equipment and area monitoring as required, including pre-processing, during processing and post-processing
4. Monitor the production of UCFM
- 4.1 Verify ingredients according to product specifications
- 4.2 Verify types of meat products, stock, additives, binders and spices identified in the formulation specifications
- 4.3 Monitor hygiene and handling requirements, food safety hazards and product quality
- 4.4 Monitor food safety and processing parameters according to product specifications
- 4.5 Monitor CCPs related to the UCFM products being produced
- 4.6 Verify procedures are being followed for non-conformance identification and corrective action
5. Maintain records of UCFM monitoring
- 5.1 Identify workplace records that must be compiled with during UCFM process monitoring
- 5.2 Record monitoring and compile records of all monitoring activities undertaken for the UCFM products
- 5.3 Distribute compiled records for validation, authorisation and storage
- 5.4 Store records within assigned level of responsibility
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVW20 | AMPX403 | Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM) | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BIZ4 | AMP40222 | Certificate IV in Meat Processing | Qualification |