Unit of competency Outline

Date retreived
23/07/2026 1:41 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.

Contribute to meat processing premises design and construction processes

Contribute to meat processing premises design and construction processes

Unit of competency
National Code
AMPQUA408
State Code
OFA88
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
35
Description
This unit describes the skills and knowledge required to assess the suitability of meat processing premises design and construction.This unit is applicable to individuals who review and approve meat processing premises designs. It is also applicable to individuals who are responsible for, or who may have an opportunity to contribute to, planning new meat processing premises or extensions to existing premises.All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Assess proposed site for a meat processing premises
  • 1.1 Identify workplace production requirements
  • 1.2 Assess site suitability for a meat processing premises in terms of regulatory requirements
  • 1.3 Identify factors that will affect key stakeholders at and near the site
2. Assess the design and construction of a proposed meat processing premises
  • 2.1 Identify and apply relevant regulations and importing country requirements, for the design and construction of a meat processing premises
  • 2.2 Identify and apply all statutory and practical requirements for quality assurance, animal welfare, workplace health and safety, biosecurity, waste treatment, and hygiene and sanitation to the design
  • 2.3 Assess animal handling facility design in achieving safe, effective and efficient movement of animals
  • 2.4 Assess design in terms of achieving effective and efficient product flow and separation of edible and inedible products
  • 2.5 Assess design in terms of current and future capacity
  • 2.6 Provide feedback to planning and development personnel
No information
No information
Replaces
State Code National Code Title Type
AVX22 AMPA407 Contribute to abattoir design and construction processes Unit of competency
State Code National Code Title Type
BIZ4 AMP40222 Certificate IV in Meat Processing Qualification
BIZ3 AMP40522 Certificate IV in Meat Safety Inspection Qualification