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 over time and under typical operating conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

workplace observation

verified work log or diary

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.

Required skills

Ability to:

select carcase or meat product to customer and workplace requirements

apply relevant regulatory requirements for slicing

record and communicate outcomes of carcase or meat product assessment according to workplace requirements

apply relevant communication and mathematical skills

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, or in response to changed work practices or technology

Required knowledge

Knowledge of:

methods of assessing carcase or meat product according to specifications

procedures for interpreting, recording and reporting mathematical and technical information such as that found on carcase tickets

elements of the specification being utilised

workplace, Occupational Health and Safety (OH&S), and hygiene and sanitation requirements in relation to assessing and measuring carcases or meat product

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.

Carcase may be described and recorded by:

age (dentition)

butt shape

fat

sex

weight.

Meat product may include:

carcase meat

primals (chilled, carton or product)

primals (fresh or unwrapped).

Specifications may include:

customer requirements

industry standards

workplace requirements.

Assessing or quality indicators may include:

age of meat

amount of fat

colour and texture of fat

colour of meat

conformation

hygiene and sanitation requirements

maturity of animal at slaughter

meat cuts

presence of blemishes

sex

texture of meat

weight.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

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

federal, state and territory regulations regarding meat processing.

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds, as well as colleagues, superiors, customers, clients and external parties

listening and understanding

speaking clearly and directly

sharing information

use of communications technology

own work and the wider work area

applying numeracy skills to workplace requirements

reading and interpreting workplace documentation.

Mathematical skills may include:

accessing mathematical information from hot weights, labels, scale records and tags

estimating and calculating

use of calculators and computer software

own work and work area problem solving and monitoring

interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts.

OH&Srequirements 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.

Carcase may be measured using:

cut measure technique

fat measuring device

palpation

visual appraisal.