Unit of competency Outline

Date retreived
22/07/2026 1:44 PM AWST

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Monitor meat temperature from receival to sale

Monitor meat temperature from receival to sale

Unit of competency
National Code
AMPR108
State Code
AVW70
TGA Status
Replaced
DTWD Status
Transition (Replaced)
Current Release Number
1.00
Current Release Date
01/12/2015
View on TGA
State Implementation and Classification
Approved Date
03/05/2016
Field of Education
110111 - Food Hygiene
Original Release Date
03/05/2016
Nominal Hours
10
Description
This unit describes the skills and knowledge required to monitor temperatures of meat products from the receival area to the display cabinet in a meat retail outlet.The unit is applicable to workers in meat retail operations.All training must be conducted according to Australian meat industry standards and regulations.All work must be carried out to comply with workplace and hygiene requirements.This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Monitor temperature of meat products in receival area
  • 1.1 Check and record temperature of received meat products in line with workplace requirements
  • 1.2 Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements
2. Monitor temperature of cool room
  • 2.1 Check and record temperature of cool room in accordance with regulatory requirements
  • 2.2 Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements
3. Monitor display cabinet temperature
  • 3.1 Check and record temperature of display cabinet in accordance with regulatory requirements
  • 3.2 Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements
4. Monitor temperature of meat product while moving between refrigerated storage locations
  • 4.1 Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements
  • 4.2 Return meat product to refrigerated storage quickly and efficiently according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D9049 MTMR109B Monitor meat temperature from receival to sale Unit of competency
Replaced By
State Code National Code Title Type
OFJ41 AMPQUA202 Monitor meat temperature Unit of competency