List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Identify microbiological hazards for meat and meat safety | 1.1 Identify types of micro-organisms (e.g. bacteria, virus, yeast and mould) 1.2 Identify major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) and assess to determine the risk level and control requirements 1.3 Identify types of bacteria causing food poisoning and meat spoilage 1.4 Identify effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life) 1.5 Identify sources of bacterial contamination 1.6 Identify and explain growth characteristics and requirements of bacteria 1.7 Identify Critical Control Points (CCP) and control points for prevention and control of bacterial contamination 1.8 Determine and implement control methods required to prevent or reduce microbiological hazards 1.9 Identify customer and regulatory requirements for microbiological contamination levels 1.10 Identify relevant microbiological tests and assess test results |
2. Identify chemical hazards for meat and meat safety | 2.1 Identify chemical hazards which may affect meat 2.2 Identify common sources of chemical hazards or contamination (e.g. cleaning chemicals and drug residues) and assess to determine the risk level and control requirements 2.3 Determine and implement control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing) 2.4 Explain effects of chemical residues on meat (e.g. poisoning, tainting, and rejections) 2.5 Identify chemical residue testing programs and level requirements |
3. Identify physical hazards on meat and meat products | 3.1 Explain physical hazards which may affect meat 3.2 Identify common sources of physical hazards and/or contamination and assess to determine the risk level and control requirements 3.3 Determine and implement control methods to prevent contamination reaching an unacceptable level 3.4 Explain effects of physical hazards on meat |
4. Calibrate thermometers | 4.1 Calibrate thermometers according to regulatory requirements |
5. Identify the components of a Hazard Analysis Critical Control Point (HACCP)-based QA program for meat processing plants | 5.1 Identify and explain regulatory basis for compliance with a HACCP-based QA program 5.2 Identify and explain steps in the development of a HACCP program 5.3 Identify nature and importance of work instructions or task descriptions and operating procedures and coach workers in their implications 5.4 Identify elements of a HACCP program 5.5 Identify nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs 5.6 Identify and explain mechanisms for validation, monitoring and verification |
6. Conduct pre-operational hygiene check | 6.1 Identify pre-operational checklists 6.2 Identify and explain corrective action procedures 6.3 Conduct pre-operational hygiene check |
7. Conduct microbiological test swabbing | 7.1 Identify appropriate microbiological testing regimes 7.2 Perform swabbing for microbiological testing according to workplace and regulatory requirements 7.3 Assess microbiological test results and where necessary take appropriate corrective action |
The candidate must maintain meat processing plant food safety within the scope of their daily work responsibilities.
The candidate must:
identify and describe features of major types of micro-organisms affecting the meat industry
undertake food safety hazard risk assessments
conduct a pre-operational hygiene check
conduct microbiological test swabbing to workplace and regulatory requirements
interpret microbiological test results and take appropriate action
complete hygiene/food safety reports as required by regulators or the enterprise
identify and interpret relevant food safety regulations and Australian Standards
identify and utilise sources of information
apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)
read, interpret and implement a food safety plan
calibrate a thermometer
use relevant problem-solving skills
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
major types and sources of microbial contamination
aerobic and anaerobic requirements of micro-organisms
growth traits of different types of micro-organisms
habitat of different types of micro-organisms and their ability to survive outside the host animal
bacterial contamination testing programs used in abattoirs
how bacterial contamination can be prevented or limited
how bacterial growth can be controlled
how hazard risk assessment is undertaken
effect each requirement has on microbial growth
effects of incorrect removal of contamination
effects on microbial growth of refrigeration and handling techniques
effects on microbial growth of wet carcase surfaces
impact of chemicals on meat and meat products
importance of food chain security and the implications of a break down in control
symptoms, effects and means of prevention of microbial infection contamination of meat
major sources of physical contamination
function of the elements of a HACCP-based QA system
major chemical contamination control programs
major sources of chemical contamination
monitoring and control methods employed such as inspection and metal detectors
relevant workplace health and safety, regulatory and workplace requirements
elements of a HACCP-based QA program including hazard identification, control points, CCP, critical limits, control measures, preventative measures, GMP, pre-requisite programs, verification, monitoring, documentation and validation
habitat of different types of micro-organisms and their ability to survive outside the host animal
actions to prevent or limit physical and chemical contamination of meat
conditions under which food poisoning occurs
symptoms of bacterial food poisoning
Competency must be demonstrated while complying with a current HACCP and approved program regulations in an operating meat processing plant.
Assessment must involve reference to an actual or simulated meat processing HACCP program.
A minimum of three different forms of assessment must be used.
Assessors must satisfy the current standards for RTOs.