Unit of competency Outline

Information current as of
14/09/2026 5:24 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Clean carcase hanging equipment

Clean carcase hanging equipment

Unit of competency
National Code
AMPCLE201
State Code
OFJ55
TGA Status
Current
DTWD Status
Pending
Current Release Number
2.00
Current Release Date
10/09/2026
View on TGA
State Implementation and Classification
Approved Date
Original Release Date
02/02/2026
Nominal Hours
Field of Education
039909 - Cleaning
Description
This unit describes the skills and knowledge required to clean hanging equipment such as rollers, gambrels, spreaders, shackles and hooks that are either iron or plastic.This unit applies to individuals who work under general supervision in a meat processing premises.All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.Mandatory workplace requirements apply to the assessment of this unit.No licensing, legislative or certification requirements apply to this unit at the time of publication.
General notes
N/A
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Identify cleaning schedule and work instructions for cleaning carcase hanging equipment
  • 1.2 Identify workplace health and safety requirements for cleaning, including personal protective equipment
  • 1.3 Identify hygiene and sanitation requirements for carcase hanging equipment
  • 1.4 Identify areas of contamination on carcase hanging equipment and any specific cleaning requirements
  • 1.5 Identify cleaning chemicals and specifications for their use
  • 1.6 Identify cleaning equipment and instructions for its use
  • 1.7 Identify safe manual handling techniques for loading and unloading tanks
  • 1.8 Identify and explain emergency procedures for a caustic spill, where used
2. Clean hanging equipment
  • 2.1 Clean carcase hanging equipment following workplace requirements
  • 2.2 Rotate hanging equipment through cleaning, rinsing and, where applicable, oiling tanks, following workplace requirements
  • 2.3 Handle and store cleaning chemicals following manufacturer's specifications and workplace health and safety requirements
  • 2.4 Identify and deal with damaged spreaders, gambrels and any other hanging equipment
  • 2.5 Monitor and adjust level and concentration of cleaning tank to ensure complete sanitising of iron work
  • 2.6 Use hoists following manufacturer's specifications, workplace health and safety requirements
3. Maintain flow of equipment cleaning process
  • 3.1 Inspect hanging equipment for damage and when necessary, send for repair or disposal
  • 3.2 Return spreaders, gambrels and any other hanging equipment to the processing floor promptly
  • 3.3 Process and handle spreaders, gambrels and any other hanging equipment to avoid damage
  • 3.4 Keep work area neat and clean with clear segregation of sanitised and non-sanitised iron work
  • 3.5 Report difficulties encountered with maintaining the flow through the cleaning process promptly to the supervisor
No information
No information
Replaces
State Code National Code Title Type
BAZ47 AMPA2171 Clean carcase hanging equipment Unit of competency
State Code National Code Title Type
BTT3 AMP20126 Certificate II in Meat Processing Qualification