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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. |
Production system and system components may include alternative combinations and configurations of: | human resources including management practices, work practicesjob or work designoperational sequencing and flowsplant layout and constructiontechnology and equipment. |
Criteria for evaluating alternative systems and configurations may include: | capacity (e.g. volume, speed and life span)compliance with relevant design and operating standards, codes, regulationsenergy requirementspersonnel requirementssafetyset up and operating costswaste and environmental impact. |
Stakeholders may include: | company owners, directors, shareholders, financierscompetitorsmanagement and employeessuppliers, customers, consumersunions and employer associations. |
Resources may include: | energy and waterequipment and technologyoperating finance and capitalpersonnel. |
Performance criteria may include: | environment (e.g. reduction in energy consumption)financial (e.g. changes in cost of production per unit, reduction in waste, reduction in maintenance costs, reduction in utility costs, and increased rates of production)human resource requirements (e.g. staffing levels, salary savings, multi-skilling and safety)quality (e.g. reductions in returned product, non-conformances and recalls, and on-time completion of contracts). |
Product knowledge may include: | impact on processing, handling and storage techniques on product quality (e.g. taste, texture and shelf life)requirements for handling particular species or raw materials (e.g. food safety, stunning procedures, equipment capacity and design, cooking and preservation techniques)suitability of species, meat and meat products for further processing. |
Communication may: | be inclusive of the cultural, ethnic and social diversity of individuals and groupsinvolve information and communications technology including data bases, internet search and e-commerce services etcinvolve the use of negotiating, persuasion and assertiveness skillsoccur in a variety of sensitive, conflictive, collaborative and supportive environments, may be formal or informal and involve face-to-face and technological and electronic methodsrequire analysis and presentation of complex concepts, technical information, mathematical information and other data in simple or complex formatsrequire preparation of reports which may be complex, contain information from a range of technical sources and include mathematical and graphic information and data. |
Mathematical skills may relate to: | complex actual and hypothetical technical and financial modellingcalculationsinterpretation and analysis.Mathematical information may be complex and relate to:product and product qualityfinancial operationspersonneloperationssales and turnoverexports, etc. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programsOH&S legal requirementsPersonal Protective Equipment (PPE) which may include:coats and apronsear plugs or muffseye and facial protectionhead-wearlifting assistancemesh apronsprotective boot coversprotective hand and arm coveringprotective head and hair coveringuniformswaterproof clothingwork, safety or waterproof footwearrequirements set out in standards and codes of practice. |
Workplace requirements may include: | enterprise-specific requirementsOH&S requirementsQuality Assurance (QA) requirementsStandard Operating Procedures (SOPs)the ability to perform the task to production requirementswork instructions. |
Regulatory requirements may include: | animal welfarecommercial law including fair trading, trade practicesconsumer lawcorporate law, including registration, licensing, financial reportingenvironmental and waste managementequal employment opportunity (EEO), anti-discrimination and sexual harassmentexportExport Control Actfood standards and food safety including licensing and registration, processing and transporting of meat for human consumption, food safety and labelling of ingredientshygiene and sanitation requirementsindustrial awards, agreements OH&Srelevant regulations and Australian Standardsrisk managementstate and territory regulations regarding meat processingsuperannuationtaxationtraineeship requirements. |
Market intelligence may be from a range of local, national and international sources including: | enterprises, including competitorsgovernment departments and agenciesindustry associationsprofessional associationstechnical and research journals and publications. |
Modelling may be: | manual orcomputerised. |