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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Store meat products
   • Store meat products at the recommended temperature of less than 5°C
   • Handle meat products according to hygiene requirements
   • Store meat products according to workplace, regulatory, and hygiene and sanitation requirements
2. Rotate stock
   • Rotate meat products according to regulatory, hygiene and workplace requirements
   • Handle meat products according to workplace health and safety requirements
   • Describe shelf life of meat products
3. Maintain cleanholding room
   • Clean holding rooms according to regulatory, hygiene and workplace requirements.
4. Store meat products
   • Store meat products at the recommended temperature of less than 5°C
   • Handle meat products according to hygiene requirements
   • Store meat products according to workplace, regulatory, and hygiene and sanitation requirements
5. Rotate stock
   • Rotate meat products according to regulatory, hygiene and workplace requirements
   • Handle meat products according to workplace health and safety requirements
   • Describe shelf life of meat products
6. Maintain cleanholding room
   • Clean holding rooms according to regulatory, hygiene and workplace requirements.

Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must demonstrate the ability to:

demonstrate storage techniques which minimise risk of cross-contamination from drips from upper shelves to products on lower shelves, bottoms of cartons, or tubs stacked on top of other cartons, tubs or other products

monitor refrigerated temperature on a regular basis

recognise and interpret codes, date tags and labels

identify and report unacceptable temperatures either verbally or in writing, according to workplace requirements

seek advice from appropriate sources when working with new products

use correct manual handling techniques for transferring product to storage facilities

use relevant communication skills

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Knowledge Evidence

The candidate must demonstrate a basic functional knowledge of:

storage techniques which minimise risks of cross-contamination from drips from upper shelves to products on lower shelves, bottoms of cartons, or tubs stacked on top of other cartons, tubs or other products

appropriate storage facilities for individual products

recommended refrigerated temperature for each product stored

regulatory requirements related to storing meat products

species and various meat products for storage

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