The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.
Value-added products may include: | beef wellingtonfillet mignongoldfield racks with camembertpastry meat productstornadoes (eg pork and apple)veal cordon bleu. |
Workplace requirements may include: | enterprise-specific procedures and ethical standardsStandard Operating Procedureswork instructions. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programsOH&S legal requirementsPersonal Protective Equipment (PPE) which may include: coat and apronear plugs or muffseye and facial protectionhead-wearlifting assistanceprotective boot coversprotective hand and arm coveringprotective head and hair coveringuniformswaterproof clothingwork, safety or waterproof footwearrequirements set out in standards, codes of practice etc. |
Ingredients vary depending on the products and may include: | brinesfruitglazesmarinades prepared from a recipemeatnutspastry - filo, shortcrust, puffed, flakysatayssaucesskewerssprinklesstuffings prepared from a recipevegetables. |
Regulatory requirements may include: | Export Control Actfederal and state regulations regarding meat processing and food handlinghygiene and sanitation requirementsrelevant Australian Standards. |
Descriptions and explanations may: | be presented orally, in writing using standard formats or using a range of communications technology and mediainclude information from several sourcespresent information in diagrammatic, tabular, graphic or pictorial formatsrequire summaries of information for presentation to work colleaguesuse workplace, mathematical and technical language. |
Communication skills may: | be with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external partiesinvolve speaking clearly and directlyinvolve the use of communication technologyrelate to own work and the wider work arearequire reading and interpreting workplace related documentation. |
Mathematical skills relate to own work and work area problem-solving and monitoring, and may: | involve estimation and calculationinvolve the use of calculators and computer software packagesinvolve the use of familiar and unfamiliar complex formularelate to product formulation and specificationrequire interpretation and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs, pie charts, etcrequire monitoring, adjusting and calibrating formula, specifications, outputs and equipmentrequire synthesis and analysis of mathematical information from more than one source. |