Implement food safety program

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver MTMP3073B, 'Implement food safety program'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Implement food safety program' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and 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.

Qualifications and Skillsets

MTMP3073B appears in the following qualifications:

  • MTM30311 - Certificate III in Meat Processing (Meat Safety)
  • MTM40211 - Certificate IV in Meat Processing (Meat Safety)