Unit of competency Outline
Date retreived
22/07/2026 11:06 PM AWST
22/07/2026 11:06 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.
Comply with Quality Assurance and HACCP requirements
Comply with Quality Assurance and HACCP requirements
Unit of competency
National Code
AMPCOR203
AMPCOR203
State Code
AVX12
AVX12
TGA Status
Replaced
Replaced
DTWD Status
Transition (Replaced)
Transition (Replaced)
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110111 - Food Hygiene
Original Release Date
03/05/2016
Nominal Hours
40
Description
This unit describes the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard Analysis and Critical Control Points (HACCP) requirements in a meat establishment.This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesalers and meat retail operations.This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Identify hazards and control points
- 1.1 Identify hazards to food safety and quality for own work area according to workplace and regulatory requirements
- 1.2 Identify control points for own work area according to workplace requirements
2. Identify elements of the Quality Assurance (QA) system
- 2.1 Identify the purpose and elements of the QA and HACCP systems and relate them to workplace requirements
- 2.2 Identify product specifications for own work area
3. Follow requirements of a HACCP-based QA system
- 3.1 Identify and follow workplace requirements of the HACCP system
- 3.2 Communicate non-conforming products to supervisor where this forms part of workplace requirements
- 3.3 Explain the consequences of not following workplace requirements
4. Identify quality control practices in a HACCP-based QA system
- 4.1 Identify quality control measures (including receival procedures and temperature monitoring)
- 4.2 Identify inspection and re-inspection procedures
5. Inspect own work
- 5.1 Inspect own work according to workplace requirements
- 5.2 Take corrective action according to workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| WG254 | MTMCOR203B | Comply with Quality Assurance and HACCP requirements | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OFJ13 | AMPQUA206 | Follow food safety and quality programs | Unit of competency |