Unit of competency Outline

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

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Clean work area during operations

Clean work area during operations

Unit of competency
National Code
AMPOPR201
State Code
OFI70
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
039909 - Cleaning
Original Release Date
Nominal Hours
Description
This unit describes the skills and knowledge required to perform ongoing cleaning and housekeeping tasks for a production area while the workplace is operating.This unit applies to individuals who work under general supervision to carry out cleaning duties in meat processing premises.All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety, food and meat 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 cleaning work
  • 1.1 Receive instructions from supervisor and clarify where required
  • 1.2 Identify health and safety hazards and food safety hazards and inform supervisor
  • 1.3 Locate and follow Standard Operating Procedures (SOPs) for cleaning work
  • 1.4 Wear appropriate personal protective equipment and ensure correct fit
  • 1.5 Confirm that cleaning and sanitising agents and services are available and ready for use
  • 1.6 Prepare chemicals and products in line with workplace and safety guidelines
2. Remove waste from work areas
  • 2.1 Deposit waste into correct bins, hoppers and chutes in accordance with workplace requirements
  • 2.2 Use correct shovels, brooms and bins when gathering waste material to avoid cross-contamination of product and work areas, in line with workplace requirements
  • 2.3 Keep work area free from waste or discarded trimmings to ensure a safe working environment for fellow workers
  • 2.4 Maintain segregation of edible and inedible product at all times
  • 2.5 Perform work without contaminating edible product
  • 2.6 Shift waste in bins and tubs in accordance with safe manual handling procedures
3. Clean areas during production
  • 3.1 Clean work areas in accordance with workplace requirements, including quality assurance and workplace health and safety requirements
  • 3.2 Clean work areas while avoiding contamination of product
  • 3.3 Use cleaning chemicals as directed and in accordance with standard workplace procedures and Safety Data Sheets (SDSs)
  • 3.4 Report cleaning activities and issues according to workplace requirements
4. Wash and store cleaning equipment and containers
  • 4.1 Roll and store hoses safely in accordance with workplace requirements
  • 4.2 Clean and store brooms, shovels and scrubbing brushes appropriately when not in use
  • 4.3 Store chemicals in accordance with workplace requirements in designated locations
  • 4.4 Sanitise all bins and containers in accordance with workplace requirements
No information
No information
Replaces
State Code National Code Title Type
BAX93 AMPX202 Clean work area during operations 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