Required skills

Ability to

correctly fill a range of product lines in terms of

casing

clips

length

tension

weight

shape and form a range of products to product specifications workplace hygiene and sanitation QA and customer requirements

demonstrate operation adjustments and actions of filling machine to address faults

operate a metal detector if a detector is included in the operation

identify remove and rectify faulty product

identify defects in natural casings

clean equipment according to workplace requirements

apply relevant communication and mathematical skills

work effectively as an individual and as a member of a team

explain filling to required product specifications for a variety of products

apply relevant Occupational Health and Safety OHampSand regulatory requirements

take corrective action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

work at required speed of production

Required knowledge

Knowledge of

hygiene requirements for forming products

filling to required product specifications for a variety of products

how and why products must be formed and shaped

possible faults in skins and their effect on the product

procedures for dealing with waste product and broken casings

relevant OHampS and regulatory 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

At least two different products must be formed andor shaped to specification

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions

Resources may include

casings filling and forming equipment and product specifications materials

manufacturers specifications

workplace environment

Method of assessment

Recommended methods of assessment include

workplace demonstration

observation of performance over time

workplace referee report

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

Product specifications may include:

Hygiene and sanitation requirements may include:

Workplace requirements may include:

Casings may be:

Clipping may be:

Defectsin natural casings may include:

Equipment may include:

Communication skills may include:

Mathematical skills relate to own work and work area problem-solving and may involve:

Explanations may be:

OH&S requirements may include:

Regulatory requirements may include: