Required skills

Ability to

demonstrate storage techniques which minimise risk of crosscontamination from drips from upper shelves to products on lower shelves bottoms of cartons or tubs stacked on top of other cartons tubs or other products

monitor refrigerated temperature on a regular basis

recognise and interpret codes date tags and labels

identify and report unacceptable temperatures either verbally or in writing according to workplace requirements

work individually and with other team members

seek advice from appropriate sources when working with new products

use correct manual handling techniques for transferring product to storage facilities

use relevant communication skills

Required knowledge

Knowledge of

storage techniques which minimise risk of crosscontamination from drips from upper shelves to products on lower shelves bottoms of cartons or tubs stacked on top of other cartons tubs or other products

appropriate storage facilities for individual products

recommended refrigerated temperature for each product stored

regulatory requirements related to storing meat products

species and various meat products for storage

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 or in a simulated environment under normal production conditions

Method of assessment

Recommended methods of assessment include

verified work log or diary

workplace project

workplace referee or thirdparty 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 wwwmintraccomau or telephone

Workplace requirements may include:

Regulatory requirements may include:

Hygiene and sanitationrequirements may include:

OH&S requirements may include:

Communication skills may include:

Storage facilities may include: