Elements and Performance Criteria
- Store meat product
- Store meat product at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements
- Document meat product storage times and shelf life for each meat product according to regulatory requirements
- Check meat product to ensure it is labelled in accordance with workplace and regulatory requirements
- Rotate stored meat product
- Select meat product for rotation according to label documentation and workplace requirements
- Handle meat product hygienically during rotation in accordance with regulatory and hygiene requirements
- Rotate meat product according to regulatory, hygiene and workplace requirements
- Consider shelf life of meat product in relation to the storage and rotation of meat and meat product
- Handle meat product according to workplace health and safety requirements
- Maintain clean holding room