Unit of competency Outline
Date retreived
23/07/2026 1:21 AM AWST
23/07/2026 1:21 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Operate a forklift in a specific work area
Operate a forklift in a specific work area
Unit of competency
National Code
AMPOPR305
AMPOPR305
State Code
OFI14
OFI14
TGA Status
Current
Current
DTWD Status
Pending
Pending
State Implementation and Classification
Approved Date
Field of Education
030717 - Plant And Machine Operations
Original Release Date
Nominal Hours
Description
This unit describes the skills and knowledge required to operate forklifts in specific work areas, which may require fitting forklifts with specialised lifting attachments or shifting hazardous materials. These areas include freezers, cold stores, loadouts, skin sheds, smallgoods and rendering plants.This unit applies to individuals who work independently in meat processing premises, who operate forklifts in environments requiring specific competencies.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.Mandatory workplace requirements apply to the assessment of this unit.Prior to undertaking this unit, individuals must have gained a licence or permit to operate a forklift.
Notes
Elements and Performance Criteria
1. Prepare for work
- 1.1 Identify specific features of work area that need to be taken into account when moving load
- 1.2 Identify workplace, industry and regulatory requirements for operating a forklift in the specific work area
- 1.3 Identify workplace health and safety hazards that exist in the work area, and manage the associated risks posed when moving load, including using personal protective equipment
- 1.4 Identify the hygiene and sanitation requirements for load to be moved, relevant to work area and type of load
- 1.5 Identify manufacturer’s specifications for driving the forklift
2. Identify characteristics of load
- 2.1 Identify characteristics of the load to be transported, and plan to use appropriate equipment and attachments
- 2.2 Identify potential hazards associated with moving the load, and manage associated risks
- 2.3 Identify any hazardous materials to be loaded and the workplace, industry and regulatory requirements for moving those materials
3. Transport product
- 3.1 Select and fit any special attachments required
- 3.2 Carry out operation checks on equipment
- 3.3 Erect barriers or warning signs where required
- 3.4 Handle forklift and pallets following the requirements of specific work locations
- 3.5 Lift, transport and set down load, taking specific features of load and work area into consideration, following workplace health and safety, quality assurance, and hygiene and sanitation requirements
- 3.6 Use hand-eye coordination skills when operating forklift
4. Store products
- 4.1 Store product following workplace quality, hygiene and sanitation requirements
- 4.2 Rack or store products and pallets following work instructions
5. Maintain records
- 5.1 Maintain records and report any issues with load, equipment or work area to supervisor
- 5.2 Maintain equipment records following workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ74 | AMPA2132 | Despatch hide or skin | Unit of competency |
| BAX89 | AMPX206 | Operate forklift in a specific workplace | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BTT3 | AMP20126 | Certificate II in Meat Processing | Qualification |
| BIZ5 | AMP30622 | Certificate III in Meat Processing | Qualification |