Application
This unit describes the skills and knowledge required to monitor temperatures of meat products from the receival area to the display cabinet in a meat retail outlet.
The unit is applicable to workers in meat retail operations.
All training must be conducted according to Australian meat industry standards and regulations.
All work must be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
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. Monitor temperature of meat products in receival area | 1.1 Check and record temperature of received meat products in line with workplace requirements 1.2 Notify supervisor when meat products are delivered at a temperature that does not meet workplace, hygiene and sanitation and regulatory requirements |
2. Monitor temperature of cool room | 2.1 Check and record temperature of cool room in accordance with regulatory requirements 2.2 Notify supervisor when cool room temperature does not meet workplace, hygiene and sanitation and regulatory requirements |
3. Monitor display cabinet temperature | 3.1 Check and record temperature of display cabinet in accordance with regulatory requirements 3.2 Notify supervisor when display cabinet temperature does not meet workplace, hygiene and sanitation and regulatory requirements |
4. Monitor temperature of meat product while moving between refrigerated storage locations | 4.1 Monitor temperature of meat product while outside of refrigerated storage areas to comply with workplace, hygiene and sanitation and regulatory requirements 4.2 Return meat product to refrigerated storage quickly and efficiently according to workplace requirements |
Evidence of Performance
Evidence must demonstrate the candidate's consistency of performance over time.
The candidate must:
measure temperature of meat products and storage areas, including receival area, cool room and display cabinets
monitor refrigerated temperatures on a regular basis
advise customers of suitable storage temperatures of meat product
apply workplace health and safety requirements for working in refrigerated areas
seek advice from appropriate sources when working with new products
explain effect of incorrect storage temperatures on meat products
use relevant communication skills
use mathematical skills relevant to the task
work effectively individually or as part of a team
Evidence of Knowledge
The candidate must demonstrate a basic functional knowledge of:
suitable temperature range for meat products stored in warehouse chillers, transportation, cool rooms and display cabinets
effects of incorrect storage temperatures on meat products
recommended refrigerated temperature for products stored
regulatory requirements related to storing meat products
workplace health and safety requirements for working in refrigerated areas
Assessment Conditions
Competency must be demonstrated under typical operating conditions within the parameters of role and responsibilities.
Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.
The following three forms of assessment must be used:
quiz of underpinning knowledge
demonstration in the workplace or simulated environment
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.