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Elements and Performance Criteria

1. Clean own work area and equipment during operations
   • Hygienically clean worksite during operations to workplace health and safety, workplace and regulatory requirements
   • Hygienically clean equipment and surfaces to regulatory and workplace requirements
   • Monitor cleanliness of work area according to workplace requirements
2. Identify sources of contamination and spoilage
   • Identify contamination and cross-contamination risks and take steps to reduce the risk
   • Take corrective action, in accordance with workplace and regulatory requirements, when contamination is identified
3. Follow workplace hygiene and sanitation requirements
   • Follow personal hygiene practices to workplace requirements
   • Handle product in accordance with workplace, and hygiene and sanitation requirements
   • Conduct work hygienically in accordance with workplace requirements
   • Process products in accordance with regulatory requirements
4. Clean own work area and equipment during operations
   • Hygienically clean worksite during operations to workplace health and safety, workplace and regulatory requirements
   • Hygienically clean equipment and surfaces to regulatory and workplace requirements
   • Monitor cleanliness of work area according to workplace requirements
5. Identify sources of contamination and spoilage
   • Identify contamination and cross-contamination risks and take steps to reduce the risk
   • Take corrective action, in accordance with workplace and regulatory requirements, when contamination is identified
6. Follow workplace hygiene and sanitation requirements
   • Follow personal hygiene practices to workplace requirements
   • Handle product in accordance with workplace, and hygiene and sanitation requirements
   • Conduct work hygienically in accordance with workplace requirements
   • Process products in accordance with regulatory requirements

Range Statement

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Performance Evidence

The candidate must be observed consistently applying required workplace hygiene and sanitation practices under normal production conditions.

The candidate must:

consistently follow workplace hygiene and sanitation procedures

keep work areas clean, while working as an individual and as part of a team

demonstrate basic hygiene and sanitation practices in all workplace activities

use communication skills relevant to the task

use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements

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Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

hygiene and sanitation requirements for own area

procedures for reporting contamination

chemical contamination risks to product and how they are controlled

consequences of contaminated or spoiled meat leaving the establishment

consequences of failing to follow workplace requirements for hygienic handling and processing of meat

time, temperature and moisture requirements for microbial growth

causes of food spoilage and poisoning

possible sources of contamination and cross-contamination in the worksite

visual evidence of contamination

microbes which may affect meat

the scope and coverage of AS 4696:2007 Hygienic production and transportation of meat and meat products for human consumption

sources of physical and microbiological contamination in meat establishments and how these hazards are controlled

monitoring methods (including site, scent and use of protein sticks)

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