MTMCOR202A Apply hygiene and sanitation practices - version 1- January 2012

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by Glen Eckhardt

• Location
  Address

• Personnel

• MTMCOR202A Apply hygiene and sanitation practices.

• Name

• Company / workplace

• Elements.
  1. Clean own work area and equipment during operations?
  1.1. Worksite is hygienically cleaned during operations to OH&S, workplace and regulatory requirements.
  1.2. Equipment and surfaces are hygienically cleaned to regulatory and workplace requirements.
  1.3. Cleanliness of work area is monitored according to workplace requirements
  2. Identify sources of contamination and spoilage.
  2.1. Contamination and cross-contamination is identified in accordance with workplace and regulatory requirements.
  2.2. Corrective action is taken when contamination is identified in accordance with workplace and regulatory requirements.
  3. Follow workplace hygiene and sanitation requirements.
  3.1. Personal hygiene practices are followed to workplace requirements.
  3.2. Product is handled in accordance with workplace, and hygiene and sanitation requirements.
  3.3. Individual's work is conducted hygienically in accordance with workplace requirements.
  3.4. Products are processed in accordance with regulatory requirements.

Referee's Report Evidence: Does the trainee consistently:

• Assessment instructions.
  
  For some assessment purposes it may be appropriate to obtain a workplace referees report from your supervisor. They will be asked to assess your performance with the criteria relevant to the individual unit over a period of time.

• Evidence:
  
  Does the trainee consistently:

• Keep the work area clean? Keep any equipment used clean and sanitised according to work instruction? Follow work instruction to avoid contamination and cross contamination of product? Follow personal hygiene SOP? Report consistent hygiene or contamination problems? Follow correct product handling such as dropped meat policy? Identify contamination when it occurs and perform the relevant corrective actions? Keep equipment clean according to work instructions?

• Required skills and knowledge.
  
  Does the trainee consistently?

• Demonstrate an hygienic approach to: - handling product - performing tasks - using PPE - using plant and equipment Consistently follow workplace, H&S procedures? Demonstrate ability to work effectively as an individual and as part of a team to keep work areas clean?

• Demonstrate basic hygiene and sanitation practices in all activities undertaken in the workplace? Identify visual evidence of contamination? Take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology? Use communication skills relevant to the task? Use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements?

• Comments.

• Referee's signature

  Sign

Explanation , question and answer of underpinning knowledge.

• Assessment Instructions.
  Students will be questioned to demonstrate their level of underpinning knowledge in relation to the core units. A record of the student's underpinning knowledge to meet the required outcome will be recorded.

• 1. What is contamination and what are the 3 types?

  Select anything that should not be on the product physical chemical microbiological other

  • anything that should not be on the product
  • physical
  • chemical
  • microbiological
  • other

• 2. What physical contamination can occur?

  Select rail dust dirt hair faeces, ingesta abscess grease bits of glove metal shavings pens, lids other

  • rail dust
  • dirt
  • hair
  • faeces, ingesta
  • abscess
  • grease
  • bits of glove
  • metal shavings
  • pens, lids
  • other

• 3. How does physical contamination occur?

  Select poor worker hygiene practices poor cleaning machine animals other

  • poor worker hygiene practices
  • poor cleaning
  • machine
  • animals
  • other

• 4. Why is physical contamination a problem?

  Select makes consumers ill damages machinery in further processing causes product rejection other

  • makes consumers ill
  • damages machinery in further processing
  • causes product rejection
  • other

• 5. What chemical contamination can occur?

  Select agricultural veterinary cleaning greases and oils other

  • agricultural
  • veterinary
  • cleaning
  • greases and oils
  • other

• 6. Why is chemical contamination a problem?

  Select it can make consumers sick other

  • it can make consumers sick
  • other

• 7. What is microbiological contamination?

  Select small living organism viruses bacteria, germs mould algae other

  • small living organism
  • viruses
  • bacteria, germs
  • mould
  • algae
  • other

• 8, Why is it a problem?

  Select makes consumers sick product goes off quicker other

  • makes consumers sick
  • product goes off quicker
  • other

• 9. Where do bacteria come from?

  Select humans livestock dirt, soil, grass work surfaces rodents, birds and insects other

  • humans
  • livestock
  • dirt, soil, grass
  • work surfaces
  • rodents, birds and insects
  • other

• 10. What do bacteria need to multiply?

  Select time warm temperature moisture food suitable ph other

  • time
  • warm temperature
  • moisture
  • food
  • suitable ph
  • other

• 11. How do we prevent contamination?

  Select following WI's and SOP's other

  • following WI's and SOP's
  • other

• 12. What is in the personal hygiene SOP?

  Select PPE requirements PPE cleaning procedures PPE storage requirements restrictions on movement within plant personal health and habits wearing of jewellery and cosmetics hand washing other

  • PPE requirements
  • PPE cleaning procedures
  • PPE storage requirements
  • restrictions on movement within plant
  • personal health and habits
  • wearing of jewellery and cosmetics
  • hand washing
  • other

• 13. What are work instructions?

  Select instruction on how job is to be done how and when equipment to be cleaned and sanitised when to wash hands

  • instruction on how job is to be done
  • how and when equipment to be cleaned and sanitised
  • when to wash hands

• 14. What is good housekeeping?

  Select keeping area neat and tidy making it safe for people making it safe for product

  • keeping area neat and tidy
  • making it safe for people
  • making it safe for product

• 15. What is cleaning?

  Select removing all physical contamination other

  • removing all physical contamination
  • other

• 16. What is sanitising?

  Select kills bacteria other

  • kills bacteria
  • other

• 17. Why and how do we clean during operations?

  Select increase worker safety min the chance of contaminating product meet govt regulations during production a dry clean is used to avoid splash other

  • increase worker safety
  • min the chance of contaminating product
  • meet govt regulations
  • during production a dry clean is used to avoid splash
  • other

• 18. How do we clean after work?

  Select dry clean first cold water wash apply detergent and sanitises wash other

  • dry clean first
  • cold water wash
  • apply detergent and sanitises
  • wash
  • other

• 19. How are chemicals stored?

  Select separate from product out of direct sunlight according to SOP locked other

  • separate from product
  • out of direct sunlight
  • according to SOP
  • locked
  • other

• 20. What risks of contamination are there on the slaughter floor?

  Select incorrect and unhygienic handling poor storage which allows bacteria to grow other

  • incorrect and unhygienic handling
  • poor storage which allows bacteria to grow
  • other

• 21. What pests are found in meat works?

  Select rodents birds insects other

  • rodents
  • birds
  • insects
  • other

• 22. How are they controlled?

  Select baits trapping chemical spray prevent entry other

  • baits
  • trapping
  • chemical spray
  • prevent entry
  • other

• 23. Why is water quality important?

  Select untreated water can contaminate product other

  • untreated water can contaminate product
  • other

• 24. What is potable water?

  Select water fit for humans to drink other

  • water fit for humans to drink
  • other

• 25. What is recycled water?

  Select used water that is treated and used for washing yards or irrigated other

  • used water that is treated and used for washing yards or irrigated
  • other

• 26. What are the major bacteria which can be a problem in an abattoir?

  Select listeria salmonella E.Coli other

  • listeria
  • salmonella
  • E.Coli
  • other

• 27. What does the Aust Standard cover?

  Select hygiene sanitation construction dressing transport QA requirements other

  • hygiene
  • sanitation
  • construction
  • dressing
  • transport
  • QA requirements
  • other

• Required skills and knowledge.
  
  Can the trainee describe / explain:

• What is food safety? Why food safety is important to the company? Specific hygiene and sanitation requirements for own area?

• Reporting procedures for contamination? The chemical contamination risks to product and how they are controlled? The consequences of contaminated or spoiled meat leaving the establishment? The consequences of failing to follow workplace requirements for hygienic handling and processing of meat?

• The time temperature and moisture requirements for microbial growth? Causes of food poisoning and spoilage? Possible sources of contamination and cross contamination in the work site? Microbes which may affect meat? The sources of physical and microbiological contamination in meat establishments and how these hazards are controlled? Monitoring methods ( eg visual, looks clean, smells clean and use of protein sticks).

• Comments.

On-the-job demonstration with assessor observation.

• Assessor Instructions
  The trainee must perform the task unaided, in the workplace, under normal operating conditions and in accordance with the workplace's SOPs and WIs.

• Does the trainee:

• Follow correct personal hygiene practices, - before work? - during work? - when moving about the work? - at the end of the shift?

• Keep work area clean during work: - disposing of meat and fat scraps properly? - disposing of waste correctly?

• Follow the the relevant work instruction to avoid contamination and cross contamination?

• Identify contamination when it occurs and be able to perform the relevant corrective actions?

• Keep equipment clean according to WI's

• Required skills and knowledge.
  
  Does the trainee:

• Consistently identify the types of contamination found on the product? Consistently follow hygiene procedures common to all meat processing? Consistently follow workplace, H&S procedures? Demonstrate ability to work effectively as an individual and as part of a team to keep work area clean? Demonstrate basic H&S practices in all activities in the workplace? Identify causes of food spoilage and poisoning? Identify visual evidence of contamination? Take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology? Use and mix cleaning chemicals (if used) according to manufacturer specifications, regulatory and workplace requirements?

• Comments.

Individual Student Assessment Summary

• Qualification Name and Code. MTMCOR202A Apply hygiene and sanitation practices.

• Term

  First

  Second

Record of completed assessment

• Attempts

  1st attempt

  2nd attempt

  3rd attempt

• Attempts comments.

• On-the-job demonstration

• Referee's report

• Explanation, questioning of under pinning knowledge.

• Written questions

• Other, comments

Results

• Result

  Competent J

  Not yet competent

• Trainee's student number

• Trainee's signature

  Sign

• Assessor; Glen Eckhardt

  Sign

ISAS Results

• Initials

• Date.