Application
This unit of competency describes the skills and knowledge required to handle chilled and/or frozen meat products while in storage after receival, and before despatch.
The unit applies to operators working in cold stores who handle 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.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Maintain cold store temperature | 1.1 Check temperature of cold store area using workplace instrumentation to ensure compliance with specified temperature for meat storage 1.2 Identify temperature nonconformances and take corrective action according to workplace requirements 1.3 Document temperature checks according to workplace policies and procedures and customer specifications |
2. Store meat product | 2.1 Locate and prepare area where product is to be stored 2.2 Ensure product is stored with sufficient space to allow airflow and access by appropriate personnel 2.3 Ensure products with different temperature requirements are stored appropriately |
3. Move meat product safely | 3.1 Check walkways and spaces are clear before moving product 3.2 Move product safely as specified in workplace safety policies and procedures 3.3 Wear personal protective equipment appropriate for handling chilled and frozen meat product |
4. Report issues with product storage | 4.1 Identify and report any carton, container or label damage to supervisor 4.2 Identify and report any missing labels or shipping marks to supervisor 4.3 Document corrective action according to workplace procedures |
5. Perform carton repack | 5.1 Remove damaged carton or container and store according to workplace policies and procedures 5.2 Repack meat product following hygiene and sanitation policies and procedures, ensuring any exposed meat product is handled appropriately 5.3 Relabel meat product according to workplace policies and procedures |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Reads receival documentation and checks against product Checks accuracy of documentation such as labels and inventory schedules |
Writing | Completes workplace forms |
Oral communication | Reports issues to appropriate person |
Numeracy | Counts product to ensure it matches receival and despatch documentation |
Sectors
All meat processing sectors