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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. Handle meat products
   • Identify meat according to labels
   • Handle and transfer meat in accordance with workplace health and safety requirements
   • Handle meat using safe manual handling techniques
   • Handle meat product hygienically according to regulatory and workplace requirements
   • Store meat product according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements
2. Handle materials (as appropriate)
   • Handle raw materials in accordance with work instructions, workplace health and safety, and hygiene requirements
3. Maintain clean holding room
   • Clean holding room to workplace, safety, hygiene and regulatory requirements

Range Statement

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Performance Evidence

The candidate must handle raw materials and products in a meat establishment.

The candidate must:

handle meat products safely and hygienically, and in accordance with the work instruction

handle raw materials safety and hygienically, and in accordance with the work instruction

maintain a clean holding room

check work for accuracy

identify problems and refer to the appropriate person for resolution

use communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

work at the level of speed and accuracy required by the enterprise

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Knowledge Evidence

The candidate must demonstrate a basic functional knowledge of:

the work instruction

relevant workplace, health and safety, and regulatory requirements

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