Unit of competency Outline

Date retreived
24/07/2026 3:41 AM AWST

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Monitor meat temperature

Monitor meat temperature

Unit of competency
National Code
AMPQUA202
State Code
OFJ41
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 describes the skills and knowledge required to monitor temperatures of meat or meat products from the receival area where meat is stored for further processing or displayed for sale.This unit applies to individuals who work under general supervision in meat processing or meat retailing 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.
Notes
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Receive work instructions and clarify where required
  • 1.2 Identify health, safety and food safety hazards and report risks to supervisor
  • 1.3 Identify hygiene and sanitation requirements for task
  • 1.4 Wear appropriate personal protective equipment, and ensure correct fit
  • 1.5 Ensure monitoring equipment is clean and ready for use
2. Monitor temperature of meat and/or meat products in receival area
  • 2.1 Check temperature of received meat and/or meat products in line with workplace requirements
  • 2.2 Record temperature in required format
  • 2.3 Identify temperatures that are out-of-specification
  • 2.4 Notify supervisor when meat and/or meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation requirements
3. Monitor temperature of cool room
  • 3.1 Check and record temperature of cool room in accordance with regulatory requirements
  • 3.2 Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation requirements
4. Monitor display cabinet temperature where applicable
  • 4.1 Check and record temperature of display cabinet in accordance with regulatory requirements
  • 4.2 Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation requirements
5. Monitor temperature of meat while moving between refrigerated storage locations
  • 5.1 Monitor temperature of meat and/or meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation requirements
  • 5.2 Return meat to refrigerated storage quickly and efficiently according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
AVW70 AMPR108 Monitor meat temperature from receival to sale Unit of competency
State Code National Code Title Type
BTT4 AMP20426 Certificate II in Meat Retailing Qualification