Unit of competency Outline

Date retreived
23/07/2026 1:32 AM AWST

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Assess meat product in chillers

Assess meat product in chillers

Unit of competency
National Code
AMPQUA312
State Code
OFA52
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
030307 - Food Processing Technology
Original Release Date
21/06/2023
Nominal Hours
70
Description
This unit describes the skills and knowledge required to manage carcases and/or meat products in chillers, to ensure meat quality is maintained.This unit applies to individuals who work in quality assurance roles and who take responsibility for managing, assessing and monitoring product in chillers.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat 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.
Notes
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Identify health, safety and food safety hazards for working in chillers
  • 1.2 Implement control measures for health, safety and food safety risks, including accessing and fitting personal protective equipment (PPE) correctly
  • 1.3 Assess product sample to determine meat and fat colour scores and marbling scores within the workplace-specified range
2. Ensure cleaning program is followed
  • 2.1 Establish and maintain cleaning program to ensure product safety, and health and hygiene requirements are met
  • 2.2 Set up and follow schedule for daily and weekly cleaning and, where applicable, fumigation
  • 2.3 Ensure cleaning records are completed according to workplace procedures
3. Monitor chiller temperature
  • 3.1 Monitor temperature of product daily to meet product specifications, workplace procedures and regulatory requirements
  • 3.2 Maintain chiller temperature to ensure product safety and meet product specifications
  • 3.3 Correct changes to temperature to maintain product specifications
  • 3.4 Maintain workplace records according to workplace procedures
4. Monitor product handling and identification
  • 4.1 Identify and label products according to product specification, customer and workplace requirements
  • 4.2 Confirm customer requirements to determine delivery arrangements
  • 4.3 Confirm and arrange temperature and storage requirements for product order according to workplace requirements
  • 4.4 Complete product order documentation
No information
No information
Replaces
State Code National Code Title Type
BAX82 AMPX301 Assess product in chillers Unit of competency
State Code National Code Title Type
BIZ5 AMP30622 Certificate III in Meat Processing Qualification