Unit of competency Outline

Date retreived
23/07/2026 5:33 PM AWST

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Monitor meat preservation process

Monitor meat preservation process

Unit of competency
National Code
AMPX401
State Code
AVW22
TGA Status
Replaced
DTWD Status
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
030307 - Food Processing Technology
Original Release Date
03/05/2016
Nominal Hours
40
Description
This unit describes the skills and knowledge required to monitor the hygienic preservation of meat and ensure compliance with quality standards and regulatory requirements.This unit is applicable to meat safety officers (inspectors) and Quality Assurance (QA) managers responsible for overseeing meat preservation.All work is carried out to comply with product specifications, customer requirements and workplace procedures.This unit applies to individuals who take responsibility for their own work and for the quality of the work of others within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.This unit must be delivered in the context of Australian meat processing standards and regulations.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. Overview the meat preservation process
  • 1.1 Identify and explain types of preservation processes used by the meat industry
  • 1.2 Identify meat quality required for preservation processes according to customer and workplace requirements
  • 1.3 Prepare ingredients and equipment required for the preservation process according to product specifications, hygiene and sanitation, and safety requirements
2. Monitor the meat preservation process
  • 2.1 Inspect and monitor product and process to ensure meat is preserved to specifications, health, hygiene and customer requirements
  • 2.2 Regularly monitor equipment or processes involved in the preservation process at critical control points
  • 2.3 Monitor and follow procedures to ensure quality and hygiene of products at all times
  • 2.4 Implement procedures for rejecting, reprocessing and/or recall for products which do not meet specifications or hygiene requirements
No information
No information
Replaces
State Code National Code Title Type
D9001 MTMPS411C Monitor meat preservation process Unit of competency
Replaced By
State Code National Code Title Type
OFA02 AMPQUA419 Monitor meat preservation process Unit of competency