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Elements and Performance Criteria
Range Statement
Performance Evidence
Knowledge Evidence
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
major types and sources of microbial contaminationaerobic and anaerobic requirements of micro-organismsgrowth traits of different types of micro-organisms habitat of different types of micro-organisms and their ability to survive outside the host animalbacterial contamination testing programs used in abattoirshow bacterial contamination can be prevented or limitedhow bacterial growth can be controlledhow hazard risk assessment is undertakeneffect each requirement has on microbial growtheffects of incorrect removal of contaminationeffects on microbial growth of refrigeration and handling techniques effects on microbial growth of wet carcase surfacesimpact of chemicals on meat and meat productsimportance of food chain security and the implications of a break down in controlsymptoms, effects and means of prevention of microbial infection contamination of meatmajor sources of physical contaminationfunction of the elements of a HACCP-based QA systemmajor chemical contamination control programsmajor sources of chemical contaminationmonitoring and control methods employed such as inspection and metal detectorsrelevant workplace health and safety, regulatory and workplace requirementselements 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 validationhabitat of different types of micro-organisms and their ability to survive outside the host animalactions to prevent or limit physical and chemical contamination of meatconditions under which food poisoning occurssymptoms of bacterial food poisoning