Unit of competency Outline

Date retreived
23/07/2026 6:44 PM AWST

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Follow safe work policies and procedures

Follow safe work policies and procedures

Unit of competency
National Code
AMPWHS202
State Code
OFI61
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
061301 - Occupational Health And Safety
Original Release Date
Nominal Hours
Description
This unit describes the skills and knowledge required to work safely in a meat processing workplace.This unit applies to those who work under general supervision in slaughtering premises, knackeries, boning rooms, game processing premises, smallgoods premises, food services operations, wholesalers and meat retail 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.
Notes
Elements and Performance Criteria
1. Prepare to work safely
  • 1.1 Identify the person designated with responsibility for health and safety in the workplace, their role and responsibilities
  • 1.2 Identify rights and responsibilities of self and others to ensure health and safety in the workplace
  • 1.3 Fit and correctly use personal protective equipment
  • 1.4 Interpret work safety signage
2. Conduct work safely
  • 2.1 Identify and follow work procedures and workplace instructions to ensure safe work
  • 2.2 Apply safe handling practices when moving materials and items
  • 2.3 Maintain personal protective equipment for the work tasks carried out
  • 2.4 Undertake housekeeping in work area following health and safety requirements
3. Respond to safety hazards
  • 3.1 Identify safety hazards in the work area
  • 3.2 Take action to control risks for safety hazards following workplace procedures
  • 3.3 Report safety hazards and any inadequate control measures following workplace procedures
  • 3.4 Complete an incident report
4. Follow emergency response procedures
  • 4.1 Identify emergency situations and procedures
  • 4.2 Identify reporting and communication procedures during emergency situations
  • 4.3 Identify workplace procedures for responding to emergencies
No information
No information
Replaces
State Code National Code Title Type
AVX11 AMPCOR204 Follow safe work policies and procedures Unit of competency
AVX14 AMPCOR201 Maintain personal equipment Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification
BTT4 AMP20426 Certificate II in Meat Retailing Qualification