Required skills

Ability to

access workplace information to identify routine maintenance requirements

clean preventative maintenance tools and equipment

prepare equipment and work area to conduct preventative maintenance

select fit and use personal protective clothing andor equipment

ensure appropriate supplies prior to commencement of task

seek advice from other team members or manuals prior to working with new equipment

consistently apply isolation procedures

address common problems in conducting routine preventative maintenance

demonstrate purpose and use of common hand and power tools used in routine preventative maintenance

locate and refer to workplace information such as lubrication schedules

identify faults in routine preventative maintenance

identify relevant plant and equipment

observe food safety factors for maintenance and servicing

rectify or report faulty maintenance

report or record maintenance information as required

apply relevant regulatory and workplace requirements

follow relevant OHampS requirements

observe roles of and relationships with others involved in carrying out maintenance functions

maintain work area to meet housekeeping standards

use communication skills relevant to enterprise requirements

Required knowledge

Knowledge of

purpose and use of common hand and power tools used in routine preventative maintenance

purpose and use of routine preventative maintenance

isolation procedures

food safety factors for maintenance and servicing

environmental issues and controls related to routine preventative maintenance

links between routine preventative maintenance and other work to be achieved by routine maintenance

relevant regulatory and workplace requirements

relevant OHampS requirements

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 and production conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions

Resources may include

real work environment

relevant documentation such as

manufacturers instructions or operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials

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

Maintenance instructions may include:

Supplies for routine maintenance may include:

Regulatory requirements may include:

Workplace requirements may include:

OH&S requirements may include:

Communication may: