Application
This unit describes the skills and knowledge required to clean a meat retail work area.
This unit is applicable to workers in meat retail operations. Cleaning methods and procedures are used to clean and sanitise food preparation surfaces, equipment, machinery and premises.
All training must be conducted in accordance with Australian meat industry standards and regulations.
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.
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. Assess area to be cleaned | 1.1 Assess meat retail area for cleaning work required 1.2 Review work order according to food safety program, workplace health and safety, regulatory and workplace requirements 1.3 Clarify issues with appropriate persons 1.4 Identify hazards and risks and take appropriate action 1.5 Identify contamination hazards and take appropriate action 1.6 Select cleaning techniques according to work order and enterprise requirements |
2. Select equipment and chemicals | 2.1 Select and use Personal Protective Equipment (PPE) according to manufacturer specifications, and workplace health and safety, and enterprise requirements 2.2 Select equipment and chemicals for cleaning according to workplace health and safety and enterprise requirements 2.3 Check equipment and chemicals to ensure they meet cleaning and sanitation requirements of food safety program according to legislative, workplace health and safety, and enterprise requirements 2.4 Prepare chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements |
3. Clean meat retail area while maintaining food safety | 3.1 Follow food-safety program and conduct cleaning activities to ensure food safety is maintained according to health regulations, work order, and workplace health and safety and enterprise requirements 3.2 Clean surfaces and equipment using PPE, chemicals and cleaning techniques according to manufacturer specifications, work order, and workplace health and safety, and enterprise requirements 3.3 Report procedures or practices inconsistent with food-safety program to appropriate persons 3.4 Dispose of waste according to enterprise, regulatory and environmental requirements |
4. Clean, check and store equipment | 4.1 Clean equipment and PPE are according to manufacturer specifications and environmental, workplace health and safety, and enterprise requirements 4.2 Store chemicals according to manufacturer specifications, and workplace health and safety, and enterprise requirements |
Evidence of Performance
The candidate must be observed cleaning a meat retail area.
The candidate must
read and interpret directions and safety instructions, including:
chemical labels
equipment manuals
safety data sheets (SDS)
request advice or further information
plan and organise work
skills to work safely when:
handling and disposing of chemicals
identifying food contamination hazards and controlling risks
manual handling
selecting chemicals to suit surface type
self-management skills to work alone and in a team
follow workplace health and safety, regulatory and workplace policies and procedures
clean a meat retail area to meet workplace health and safety, regulatory and workplace requirements
dispose of waste according to enterprise, regulatory and environmental requirements
Evidence of Knowledge
The candidate must demonstrate a basic, factual, technical and procedural knowledge of:
cleaning and sanitation requirements of meat retail areas, including:
chemicals
cleaning methods
personal hygiene practices
clothing and footwear requirements associated with working and moving in and between food-handling areas and non food-handling areas
environmental protection procedures
workplace health and safety procedures
equipment and chemicals for use in meat retail areas
legislation, regulations, codes of practice and industry advisory standards that apply to cleaning meat retail areas
safe work practices for using:
chemicals
equipment, including PPE
types of contamination and prevention methods
waste collection, recycling and handling procedures
workplace information on food-safety policies and procedures
Assessment Conditions
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
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.