Application
This unit of competency describes the skills and knowledge required to handle meat product in cold stores according to any hygiene, sanitation and quality assurance requirements.
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. Follow workplace procedures for hygiene and sanitation | 1.1 Follow workplace procedures for cleaning personal equipment 1.2 Maintain personal hygiene according to workplace policies and procedures 1.3 Undertake workplace-specific housekeeping to ensure work area is hygienic and sanitary |
2. Receive and store product | 2.1 Handle product hygienically 2.2 Store product at appropriate temperature to maintain shelf life and product integrity 2.3 Ensure product is kept in an appropriate location in relation to other products 2.4 Check temperature at regular intervals using calibrated and validated instruments 2.5 Repack any damaged cartons or containers according to workplace and customer requirements |
3. Despatch product | 3.1 Check transport vehicle according to workplace requirements 3.2 Move product to transport vehicles hygienically 3.3 Move products safely |
4. Maintain accurate records | 4.1 Complete workplace inventory documentation accurately 4.2 Complete temperature check records accurately 4.3 Check recorded information for accuracy and report any errors to appropriate person in the workplace |
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