Unit of competency Outline
Date retreived
22/07/2026 10:47 PM AWST
22/07/2026 10:47 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.
Facilitate hygiene and sanitation performance
Facilitate hygiene and sanitation performance
Unit of competency
National Code
MTMCOR404A
MTMCOR404A
State Code
D8758
D8758
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110111 - Food Hygiene
Original Release Date
04/08/2014
Nominal Hours
30
Description
This unit covers the skills and knowledge required to monitor the hygiene and sanitation performance of a plant.
Notes
Elements and Performance Criteria
1. Interpret statutory and workplace requirements relating to hygiene and sanitation
- 1.1. Hygiene and sanitation, regulatory and workplace requirements are explained to other workers to assist their workplace performance.
- 1.2. Employer and employee rights, responsibilities and obligations are implemented in achieving hygiene and sanitation compliance.
2. Monitor hygiene and sanitation performance
- 2.1. Hygiene and sanitation are monitored to workplace and statutory requirements to verify compliance.
- 2.2. Situations requiring action to improve hygiene and sanitation compliance are reported as part of the continuous improvement process.
- 2.3. Results of process and product monitoring are evaluated for their impact on hygiene and sanitation.
3. Respond to hygiene and sanitation problems
- 3.1. Hygiene and sanitation issues are investigated according to established processes and procedures to achieve resolution of the problem under examination.
- 3.2. Recommended action arising from the investigation is followed up and reported to ensure reinforcement and documentation of the outcomes.
4. Evaluate results of microbiological testing
- 4.1. Results of microbiological testing are analysed in terms of regulatory and workplace requirements.
- 4.2. Corrective action is taken in response to microbiological results when required by workplace and regulatory requirements.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Statutory requirements may include relevant hygiene and sanitation, environmental and food safety legislation, and workplace policy, practices and procedures.
Documentation may typically include status reports and technical manuals.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Documentation may include:
status reports
technical manuals.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Reporting will be:
according to statutory and workplace requirements and may be in manual and/or electronic systems.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
Statutory requirements may include relevant hygiene and sanitation, environmental and food safety legislation, and workplace policy, practices and procedures.
Documentation may typically include status reports and technical manuals.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Documentation may include:
status reports
technical manuals.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Reporting will be:
according to statutory and workplace requirements and may be in manual and/or electronic systems.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency is demonstrated when taking an appropriate level of responsibility for the implementation of hygiene and sanitation SOPs.
Context of and specific resources for assessment
Assessment should involve analysis of real or simulated data for a meat processing operation.
Method of assessment
Recommended methods of assessment include:
assignment
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration of competency for the assessor
workplace project
workplace referee or third party report of performance over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency is demonstrated when taking an appropriate level of responsibility for the implementation of hygiene and sanitation SOPs.
Context of and specific resources for assessment
Assessment should involve analysis of real or simulated data for a meat processing operation.
Method of assessment
Recommended methods of assessment include:
assignment
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration of competency for the assessor
workplace project
workplace referee or third party report of performance over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W6871 | MTMMP72C | Facilitate hygiene and sanitation performance | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVX05 | AMPCOR404 | Facilitate hygiene and sanitation performance | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W989 | SFI40211 | Certificate IV in Fishing Operations | Qualification |
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |
| D612 | MTM50111 | Diploma of Meat Processing | Qualification |
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D608 | MTM40111 | Certificate IV in Meat Processing (Leadership) | Qualification |
| D613 | MTM50211 | Diploma of Meat Processing (Meat Retailing) | Qualification |
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
| D610 | MTM40311 | Certificate IV in Meat Processing (Quality Assurance) | Qualification |
| D628 | SFI40611 | Certificate IV in Seafood Industry Sales and Distribution | Qualification |
| D627 | SFI40511 | Certificate IV in Seafood Processing | Qualification |