Google Links

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

Elements and Performance Criteria

1. Rotate stored meat
   • Select meat for rotation according to label documentation and workplace requirements
   • Handle meat hygienically during rotation in accordance with regulatory and hygiene requirements
   • Rotate meat according to regulatory, hygiene and workplace requirements
   • Consider shelf life of meat in relation to the storage and rotation of meat and meat product
   • Handle meat according to workplace health and safety requirements
2. Maintain clean holding room
   • Clean holding room according to regulatory, workplace health and safety, hygiene and workplace requirements

Range Statement

---

Performance Evidence

The candidate must rotate stored meat in a meat establishment.

The candidate must:

follow the work instruction

work at production speed

read and interpret product labels

store meat in accordance with temperature requirements

demonstrate rotation of stored meat in line with:

hygiene and sanitation requirements

regulatory requirements

WHS requirements

workplace requirements

select, organise, report and record routine information and mathematical data related to:

labelling

rotation and shelf life of meat product

storage of meat product

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

---

Knowledge Evidence

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

effects on the product of the use of meat which is beyond its useful life

storage temperatures and shelf life for meat

stock rotation requirements for meat to regulatory and hygiene requirements

---