Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
MTMCOR202A Mapping and Delivery Guide
Apply hygiene and sanitation practices
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | MTMCOR202A - Apply hygiene and sanitation practices |
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Description | This unit covers the skills and knowledge required to apply the personal hygiene and sanitation practices required of workers in a meat operation. It also covers cleaning equipment and immediate work areas during operations. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit is applicable to workers in abattoirs, boning rooms, smallgoods plants, wild game harvester operations, wild game depots, game processing plants, knackeries, food service premises, wholesale and retail meat establishments. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Clean own work area and equipment during operations |
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Element: Identify sources of contamination and spoilage |
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Element: Follow workplace hygiene and sanitation requirements |
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