Unit of competency Outline
Date retreived
23/07/2026 10:21 PM AWST
23/07/2026 10:21 PM 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.
Clean slaughter floor after operations
Clean slaughter floor after operations
Unit of competency
National Code
AMPCLE203
AMPCLE203
State Code
OFJ68
OFJ68
TGA Status
Current
Current
DTWD Status
Pending
Pending
State Implementation and Classification
Approved Date
Field of Education
039909 - Cleaning
Original Release Date
Nominal Hours
Description
This unit describes the skills and knowledge required to clean and sanitise a slaughter floor after operations. It covers the skills and knowledge required to operate, strip down and clean all the mechanical aids on the slaughter floor (e.g. knocking or stunning equipment, hoists, rails, chutes, bins, viscera tables, offal and tripe rooms). It also includes the operation of high pressure cleaning equipment and the use of approved cleaning chemicals in the plant.This unit applies to individuals who work under general supervision in meat processing premises.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.
Notes
Elements and Performance Criteria
1. Prepare for work
- 1.1 Identify cleaning schedule and work instructions for cleaning slaughter floor
- 1.2 Identify workplace health and safety requirements for cleaning
- 1.3 Prepare and use personal protective equipment
- 1.4 Identify hygiene and sanitation requirements for slaughter floor
- 1.5 Identify areas of contamination on slaughter floor and any specific cleaning requirements
- 1.6 Identify cleaning chemicals and specifications for their use
- 1.7 Identify cleaning equipment and instructions for its use
2. Clean slaughter floor
- 2.1 Clean slaughter floor following cleaning schedule and work instructions
- 2.2 Dispose of any waste, keeping fat out of the drainage system, following workplace requirements
- 2.3 Use cleaning chemicals following manufacturer's specifications, safety data sheets (SDS) and workplace health and safety requirements
- 2.4 Identify and clean areas of specific contamination risk, following workplace requirements
- 2.5 Undertake post-cleaning monitoring, following workplace requirements
3. Clean slaughtering equipment
- 3.1 Clean equipment and fittings following workplace requirements
- 3.2 Tag out and immobilise equipment during cleaning
- 3.3 Isolate, strip down, clean and sanitise machinery following work instructions
- 3.4 Check cleaned equipment complies with workplace requirements
4. Carry out housekeeping
- 4.1 Complete cleaning records following workplace requirements
- 4.2 Store cleaning equipment following workplace requirements
- 4.3 Monitor cleaning supplies and request ordering when required
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ44 | AMPA2175 | Clean after operations - slaughter floor | Unit of competency |
| BAZ49 | AMPA2173 | Overview cleaning program | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BTT3 | AMP20126 | Certificate II in Meat Processing | Qualification |