Unit of competency Outline

Date retreived
23/07/2026 1:09 PM AWST

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Utilise refrigeration index

Utilise refrigeration index

Unit of competency
National Code
AMPQUA403
State Code
OFA14
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
110111 - Food Hygiene
Original Release Date
21/06/2023
Nominal Hours
30
Description
This unit describes the skills and knowledge required to use the refrigeration index (RI) to validate compliance of a chilling and freezing process.This unit applies to individuals who work in quality assurance roles and who utilise the RI to validate compliance of a chilling or freezing process.This unit references the Export Control Rules for meat and meat products, which came into effect in March 2021 and require the validation of all chilling processes using the refrigeration index.The RI refers to the value obtained by using a recognised predictive model to calculate the potential growth ofE. coliat a site of microbiological concern.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.Legislative and regulatory requirements apply to meat inspection and meat safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Notes
Elements and Performance Criteria
1. Identify requirements for using the RI
  • 1.1 Identify workplace health and safety hazards of site, assess risks and implement control measures
  • 1.2 Identify regulatory requirements for process compliance using the refrigeration index
  • 1.3 Identify the RI measure and the uses of predictive microbiological model
  • 1.4 Identify factors affecting microbial growth
  • 1.5 Identify RI model parameters
2. Collect temperature data
  • 2.1 Set up data logger to effectively record data
  • 2.2 Place temperature sensor in product, taking into account the point of microbiological concern and recommended placement
  • 2.3 Process time-temperature data into correct format for RI calculator
3. Select and define process to be validated
  • 3.1 Define process to be validated in terms of output
  • 3.2 Define production lot for validation
  • 3.3 Identify variables in the process being validated
  • 3.4 Identify number of measurements required for validation
  • 3.5 Identify when and where data collection should occur
  • 3.6 Identify RI criteria
4. Calculate RI
  • 4.1 Load and open RI calculator software
  • 4.2 Select correct RI calculator options for process being validated
  • 4.3 Calculate RI for process to be validated
5. Utilise RI to validate process
  • 5.1 Compare RI with requirements of Expert Control Rules
  • 5.2 Assess appropriateness of the data where RI does not comply
  • 5.3 Take action to correct a non-conforming process
  • 5.4 Make decisions on production disposition for a refrigeration breakdown
6. Document a RI validation process
  • 6.1 Record the purpose, process and arrangements for RI validation
  • 6.2 Document data collection methods and calculation options used, and summarise data collected
  • 6.3 Record validation decision according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
AVX23 AMPA400 Utilise refrigeration index Unit of competency
State Code National Code Title Type
BIZ4 AMP40222 Certificate IV in Meat Processing Qualification