This unit is applicable to supervisors or those with responsibilities overseeing hygiene and sanitation in meat processing establishments such as Quality Assurance (QA) officers and meat safety officers. It is applicable to meat processing, wholesaling, smallgoods and retailing operations.

MTMCOR202A

Apply hygiene and sanitation practices

ELEMENT

PERFORMANCE CRITERIA

1. Interpret statutory and workplace requirements relating to hygiene and sanitation

1.1. Hygiene and sanitation, regulatory and workplace requirements are explained to other workers to assist their workplace performance.

1.2. Employer and employee rights, responsibilities and obligations are implemented in achieving hygiene and sanitation compliance.

2. Monitor hygiene and sanitation performance

2.1. Hygiene and sanitation are monitored to workplace and statutory requirements to verify compliance.

2.2. Situations requiring action to improve hygiene and sanitation compliance are reported as part of the continuous improvement process.

2.3. Results of process and product monitoring are evaluated for their impact on hygiene and sanitation.

3. Respond to hygiene and sanitation problems

3.1. Hygiene and sanitation issues are investigated according to established processes and procedures to achieve resolution of the problem under examination.

3.2. Recommended action arising from the investigation is followed up and reported to ensure reinforcement and documentation of the outcomes.

4. Evaluate results of microbiological testing

4.1. Results of microbiological testing are analysed in terms of regulatory and workplace requirements.

4.2. Corrective action is taken in response to microbiological results when required by workplace and regulatory requirements.

Required skills

Ability to:

define the problem to be investigated

demonstrate understanding and application of HACCP systems

identify and apply Occupational Health&Safety (OH&S) requirements

plan approach to the investigation

evaluate the problem

explain and monitor workplace hygiene and sanitation policies, practices and procedures

report outcomes of the investigation

follow up post-investigation issues

identify action required to strengthen hygiene and sanitation compliance

implement the monitoring procedures

report monitoring outcomes

use techniques for individual and team resolution of the problem

use relevant communication skills

Required knowledge

Knowledge of:

purpose of hygiene and sanitation monitoring

regulatory and commercial implications of inadequate control of hygiene and sanitation

company processes and procedures to conduct a hygiene and sanitation investigation

employer and employee rights, responsibilities and obligations regarding hygiene and sanitation

statutory requirements related to the site at which the person is employed

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency is demonstrated when taking an appropriate level of responsibility for the implementation of hygiene and sanitation SOPs.

Context of and specific resources for assessment

Assessment should involve analysis of real or simulated data for a meat processing operation.

Method of assessment

Recommended methods of assessment include:

assignment

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration of competency for the assessor

workplace project

workplace referee or third party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Statutory requirements may include relevant hygiene and sanitation, environmental and food safety legislation, and workplace policy, practices and procedures.

Documentation may typically include status reports and technical manuals.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Documentation may include:

status reports

technical manuals.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Reporting will be:

according to statutory and workplace requirements and may be in manual and/or electronic systems.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

empathising

establishing/using networks

interpreting the needs of internal/external customers

listening and understanding

negotiating responsively

persuading effectively

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.

Unit sector

This unit contains employability skills.