Unit of competency Outline

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

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Implement a Meat Hygiene Assessment program

Implement a Meat Hygiene Assessment program

Unit of competency
National Code
AMPA401
State Code
AVX21
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110111 - Food Hygiene
Original Release Date
03/05/2016
Nominal Hours
30
Description
This unit describes the skills and knowledge required to implement all aspects of a product and process monitoring system in a slaughter floor and/or boning room.Process and product monitoring systems are mandatory in all meat industry export works and staff undertaking monitoring duties must be trained in these systems.This unit is applicable to regulatory, Quality Assurance (QA) and supervisory staff overseeing the implementation of a Meat Hygiene Assessment (MHA) program in a meat processing plant.All work is carried out to comply with workplace procedures, MHA program requirements and appropriate legislation.This unit applies to individuals who take responsibility for their own work and undertake a range of routine and non-routine activities.This unit must be delivered in the context of Australian meat processing standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Monitor carcase product
  • 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
  • 1.7 Monitor carcases according to workplace requirements for hygiene and sanitation, and workplace health and safety
2. Monitor offal and/or assess carton meat
  • 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
  • 2.7 Monitor offal and/or carton meat according to workplace requirements for hygiene and sanitation, and workplace health and safety
3. Monitor process
  • 3.1 Monitor process according to enterprise 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
  • 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 where necessary
5. Implement MHA program
  • 5.1 Prepare and implement work instructions for monitoring activities
No information
No information
Replaces
State Code National Code Title Type
D8982 MTMP402B Implement a Meat Hygiene Assessment program Unit of competency
Replaced By
State Code National Code Title Type
OFA12 AMPQUA404 Maintain a Meat Hygiene Assessment program Unit of competency