Elements and Performance Criteria
- Handle meat products
- Meat is identified according to labels.
- Meat is handled and transferred in accordance with workplace and Occupational Health and Safety (OH&S) requirements.
- Meat is handled using safe manual handling techniques.
- Meat product is handled hygienically according to regulatory and workplace requirements.
- Meat product is stored according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements.
- Handle materials (as appropriate)
- Maintain clean holding room