This unit is applicable to those intending to work as supervisors, meat inspectors and Quality Assurance (QA) officers in meat processing plants.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Identify microbiological hazards for meat and meat safety

1.1. Types of micro-organisms (e.g. bacteria, virus, yeast and mould) are identified.

1.2. Major microbiological threats to meat (i.e. bacteria and relevant yeasts or moulds) are identified and assessed to determine the risk level and control requirements.

1.3. Types of bacteria causing food poisoning and meat spoilage are identified.

1.4. Effects of bacterial contamination in relation to food poisoning (i.e. impact on people) and food spoilage (i.e. shelf life) are identified.

1.5. Sources of bacterial contamination are identified.

1.6. Growth characteristics and requirements of bacteria are identified.

1.7. Critical Control Points (CCP) and control points for prevention and control of bacterial contamination are identified.

1.8. Control methods required to prevent or reduce microbiological hazards are determined and implemented.

1.9. Customer and regulatory requirements for microbiological contamination levels are identified.

1.10. Relevant microbiological tests are identified and test results are assessed.

2. Identify chemical hazards for meat and meat safety

2.1. Chemical hazards which may affect meat are identified.

2.2. Common sources of chemical hazards or contamination are identified (e.g. cleaning chemicals and drug residues) are assessed to determine the risk level and control requirements.

2.3. Control methods which prevent or reduce chemical contamination to acceptable levels including national programs (e.g. residue testing) are determined and implemented.

2.4. Effects of chemical residues on meat (e.g. poisoning, tainting, and rejections) are explained.

2.5. Chemical residue testing programs and level requirements are identified.

3. Identify physical hazards on meat and meat products

3.1. Physical hazards which may affect meat are explained.

3.2. Common sources of physical hazards and/or contamination are identified and assessed to determine the risk level and control requirements.

3.3. Control methods to prevent contamination reaching an unacceptable level are determined and implemented.

3.4. Effects of physical hazards on meat are explained.

4. Calibrate thermometers

4.1. Thermometers are calibrated according to regulatory requirements.

5. Identify the components of a Hazard Analysis Critical Control Point (HACCP)-based QA program for meat processing plants

5.1. Regulatory basis for compliance with a HACCP-based QA program is identified and explained.

5.2. Steps in the development of a HACCP program are identified and explained.

5.3. Nature and importance of work instructions or task descriptions and operating procedures are identified and workers are coached in their implications.

5.4. Elements of a HACCP program are identified.

5.5. Nature and importance of Good Manufacturing Practices (GMP) and pre-requisite programs are identified.

5.6. Mechanisms for validation, monitoring and verification are identified and explained.

6. Conduct pre-operational hygiene check

6.1. Pre-operational checklists are identified.

6.2. Corrective action procedures are identified and explained.

6.3. Pre-operational hygiene check is conducted.

7. Conduct microbiological test swabbing

7.1. Appropriate microbiological testing regimes are identified.

7.2. Swabbing for microbiological testing is performed according to workplace and regulatory requirements.

7.3. Microbiological test results are assessed and where necessary appropriate corrective action is taken.

Required skills

Ability to:

conduct a pre-operational hygiene check

complete reports as required by regulators or the enterprise

identify and culture different types of micro-organisms

identify and describe features of major types of micro-organisms affecting the meat industry

identify and interpret relevant regulations and Australian Standards

identify and utilise sources of information

apply relevant communication and mathematical skills

calibrate a thermometer

work effectively as an individual and as part of a team

take action to improve own work performance as a result of self-evaluation, feedback from others and in response to changed work practices or technology

use relevant problem-solving skills

Required knowledge

Knowledge of:

aerobic and anaerobic requirements of micro-organisms

growth traits of different types of micro-organisms

bacterial contamination testing programs used in abattoirs

how bacterial contamination can be prevented

how bacterial growth can be controlled

how hazard risk assessment is undertaken

effect each requirement has on microbial growth

effects of incorrect removal of contamination

effects on microbial growth of refrigeration, handling techniques etc

effects on microbial growth of wet carcase surfaces

impact of chemicals on meat and meat products

importance of food chain security and the implications of a break down in control

symptoms, effects and means of prevention of microbial infection contamination of meat

major sources of physical contamination

function of the elements of a HACCP-based QA system

major chemical contamination control programs

major sources of chemical contamination

monitoring and control methods employed such as inspection and metal detectors

relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements

elements of a HACCP-based QA program including hazard identification, control points, CCP, critical limits, control measures, preventative measures, GMP, pre-requisite programs, verification, monitoring, documentation and validation

habitat of different types of micro-organisms and their ability to survive outside the host animal

actions to prevent physical and chemical contamination of meat

conditions under which food poisoning occurs

symptoms of bacterial food poisoning

steps to limit and remove contamination.

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 must be demonstrated while complying with current HACCP and approved program regulations in an operating meat processing plant.

Context of, and specific resources for assessment

Assessment must involve reference to an actual or simulated meat processing HACCP program.

Method of assessment

Recommended methods of assessment include:

assignments

quiz of underpinning knowledge

simulated demonstration

workplace demonstration

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.

Regulatory requirements may include:

Export Control Act

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 requirements

hygiene and sanitation requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Reports may:

be in diagrammatic, sketch, tabular, graphic formats

be presented in writing, in standard formats

be presented orally

include information and mathematical data gathered, interpreted and summarised from a range of sources.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

interpreting needs of internal and/or external customers

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

using negotiation and persuasion skills

working with diverse individuals and groups

writing to audience needs.

Mathematical skills may include:

calculation, estimation, collation and recording of data relating to cell counts, time, temperature, humidity, quantity, etc

interpretation of control screens and panel, dials and controls.

Problem-solving skills may involve:

applying a range of strategies to problem-solving

developing practical and creative solutions to workplace problems

listening to and resolving concerns in relation to workplace issues

resolving customer concerns relative to workplace responsibilities

showing independence and initiative in identifying problems

solving problems individually or in teams

using numeracy skills .

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.

Unit sector

This unit contains employability skills.