Application
This unit describes the skills and knowledge required to safely and hygienically store and refrigerate carton meat in chillers and freezers.
This unit is applicable to those working in chiller or freezer meat storage facilities at boning rooms, meat processing plants, wholesalers, wild game processing plants, food services operations, cold stores or smallgoods processing enterprises.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Store carton meat product | 1.1 Transport, rack or palletise carton meat product in accordance with workplace and health and safety requirements 1.2 Identify carton meat product according to labelling 1.3 Store carton meat product in appropriate area in accordance with workplace requirements 1.4 Store carton meat product at required temperature 1.5 Check temperature (if part of work instructions) 1.6 Meet workplace health and safety requirements related to working in refrigerated areas |
Evidence of Performance
The candidate must safely and hygienically store and refrigerate carton meat in chillers and freezers.
The candidate must:
identify types of product stored
use correct handling techniques for storing carton product
demonstrate methods of racking, palletising and transferring product in accordance with workplace, health and safety, hygiene and sanitation, and Quality Assurance (QA) requirements
store carton product in accordance with workplace, health and safety, hygiene and sanitation, and QA requirements
identify and apply relevant regulatory requirements
use communication skills relevant to work instructions
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
workplace health and safety requirements related to manual handling of carton meat products
workplace health and safety requirements related to working in refrigerated areas
importance of storing meat at required temperature
meat storage requirements
possible causes of contamination of carton meat
specific workplace health and safety risks related to storage of carton product and working in a cold environment
Assessment Conditions
Assessment must be conducted in a registered operating meat processing plant.
Competency must be demonstrated at the normal rate of production.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.