Unit of competency Outline

Date retreived
23/07/2026 9:04 PM AWST

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Apply hygiene and sanitation practices

Apply hygiene and sanitation practices

Unit of competency
National Code
AMPQUA205
State Code
OFI62
TGA Status
Current
DTWD Status
Pending
Current Release Number
1.00
Current Release Date
02/02/2026
View on TGA
State Implementation and Classification
Approved Date
Field of Education
110111 - Food Hygiene
Original Release Date
Nominal Hours
Description
This unit covers the skills and knowledge workers require to apply personal hygiene and sanitation practices in a meat processing or retailing operation. It also covers appropriate methods for cleaning equipment and immediate work areas during operations.This unit applies to those who work in meat processing or retailing 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.
Notes
Elements and Performance Criteria
1. Clean and store personal equipment
  • 1.1 Clean personal equipment following workplace health and safety requirements, hygiene and sanitation requirements
  • 1.2 Store personal equipment following workplace requirements
2. Clean own work area during operations
  • 2.1 Clean worksite during operations to meet workplace health and safety, and workplace requirements
  • 2.2 Clean and sanitise equipment between carcases or meat products following workplace instructions
  • 2.3 Clean surfaces to meet workplace requirements
  • 2.4 Monitor cleanliness of work area while working
3. Identify sources of contamination and spoilage
  • 3.1 Identify contamination and take steps to reduce the occurrence
  • 3.2 Report contamination occurrences following workplace procedures
  • 3.3 Take corrective action when contamination or spoilage is identified, following workplace requirements
4. Follow workplace personal hygiene requirements
  • 4.1 Follow personal hygiene practices to meet workplace requirements
  • 4.2 Handle product to avoid contamination, following workplace and hygiene and sanitation requirements
No information
No information
Replaces
State Code National Code Title Type
AVX13 AMPCOR202 Apply hygiene and sanitation practices Unit of competency
AVX14 AMPCOR201 Maintain personal equipment Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification
BTT4 AMP20426 Certificate II in Meat Retailing Qualification