Unit of competency Outline

Date retreived
23/07/2026 7:09 AM AWST

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Clean meat retail work area

Clean meat retail work area

Unit of competency
National Code
AMPR212
State Code
AVW59
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110111 - Food Hygiene
Original Release Date
03/05/2016
Nominal Hours
40
Description
This unit describes the skills and knowledge required to clean a meat retail work area.This unit is applicable to workers in meat retail operations. Cleaning methods and procedures are used to clean and sanitise food preparation surfaces, equipment, machinery and premises.All training must be conducted in accordance with Australian meat industry standards and regulations. All work should be carried out to comply with workplace and hygiene requirements. This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Assess area to be cleaned
  • 1.1 Assess meat retail area for cleaning work required
  • 1.2 Review work order according to food safety program, workplace health and safety, regulatory and workplace requirements
  • 1.3 Clarify issues with appropriate persons
  • 1.4 Identify hazards and risks and take appropriate action
  • 1.5 Identify contamination hazards and take appropriate action
  • 1.6 Select cleaning techniques according to work order and enterprise requirements
2. Select equipment and chemicals
  • 2.1 Select and use Personal Protective Equipment (PPE) according to manufacturer specifications, and workplace health and safety, and enterprise requirements
  • 2.2 Select equipment and chemicals for cleaning according to workplace health and safety and enterprise requirements
  • 2.3 Check equipment and chemicals to ensure they meet cleaning and sanitation requirements of food safety program according to legislative, workplace health and safety, and enterprise requirements
  • 2.4 Prepare chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements
3. Clean meat retail area while maintaining food safety
  • 3.1 Follow food-safety program and conduct cleaning activities to ensure food safety is maintained according to health regulations, work order, and workplace health and safety and enterprise requirements
  • 3.2 Clean surfaces and equipment using PPE, chemicals and cleaning techniques according to manufacturer specifications, work order, and workplace health and safety, and enterprise requirements
  • 3.3 Report procedures or practices inconsistent with food-safety program to appropriate persons
  • 3.4 Dispose of waste according to enterprise, regulatory and environmental requirements
4. Clean, check and store equipment
  • 4.1 Clean equipment and PPE are according to manufacturer specifications and environmental, workplace health and safety, and enterprise requirements
  • 4.2 Store chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements
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