Unit of competency Outline

Date retreived
24/07/2026 4:36 AM AWST

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Clean boning room after operations

Clean boning room after operations

Unit of competency
National Code
AMPCLE202
State Code
OFJ69
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 clean and sanitise a boning room. It covers the skills and knowledge required to operate, strip down and clean all the mechanical aids in the boning room (e.g. packing machinery, conveyors, elevators, scales, recording and labelling machines). It also involves the operation of high pressure cleaning equipment and the use of approved cleaning chemicals in the plant.This unit applies to individuals who work under general supervision to clean boning rooms after production has finished in meat processing premises.All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food 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 work
  • 1.1 Identify cleaning schedule and work instructions for cleaning boning room
  • 1.2 Identify workplace health and safety requirements for cleaning
  • 1.3 Prepare and use personal protective equipment
  • 1.4 Identify hygiene and sanitation requirements for boning room
  • 1.5 Identify areas of contamination in boning room and any specific cleaning requirements
  • 1.6 Identify cleaning chemicals and specifications for their use
  • 1.7 Identify cleaning equipment and instructions for its use
2. Clean work area
  • 2.1 Clean boning room following cleaning schedule and work instructions
  • 2.2 Dispose of any waste, keeping fat out of the drainage system, following workplace requirements
  • 2.3 Clean to minimise condensation
  • 2.4 Use cleaning chemicals following manufacturer's specifications, safety data sheets (SDS) and workplace requirements
  • 2.5 Check surfaces are left free of excess moisture
  • 2.6 Check cleaning meets pre-operational hygiene requirements
  • 2.7 Undertake post-cleaning monitoring following workplace requirements
3. Clean boning room machinery and equipment
  • 3.1 Isolate machinery following lock-out and tag-out procedures and workplace requirements
  • 3.2 Clean boning room machinery following workplace requirements and manufacturer’s specifications
  • 3.3 Isolate and clean conveyers and elevators, where used
  • 3.4 Clean electronic scales, recording and labelling machines, where used, following workplace requirements and manufacturer's specifications
4. Carry out housekeeping
  • 4.1 Complete cleaning records following workplace requirements
  • 4.2 Store cleaning equipment following workplace requirements
  • 4.3 Monitor cleaning supplies and request ordering when required
No information
No information
Replaces
State Code National Code Title Type
BAZ45 AMPA2174 Clean after operations - boning room Unit of competency
BAZ49 AMPA2173 Overview cleaning program Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification