Required skills

Ability to

identify casing size requirement according to product specifications

identify casing size requirements for specific products in regard to length weight and diameter

prepare casings to product specifications and workplace procedures

identify possible faults in natural and synthetic casings

correctly fill a range of product lines in terms of

casing

clips

length

tension

weight

perform filling to required product specifications

identify overfilled and underfilled products

identify remove and report defective product according to workplace procedures

match clip size to casing

apply relevant communication and mathematical skills

work effectively in a range of situations as an individual and as a team member

describe storage requirements of soaked casings carried over from production

explain storage requirements of both natural and synthetic casings

apply relevant regulatory requirements

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

Required knowledge

Knowledge of

procedures followed to set up filling machine to correct specifications

appropriate corrective action for

casing breakages and bent nozzles

jammed clips or loops

poorlyprinted casings

storage requirements of soaked casings carried over from production

filling yield of various sizes and types of casings

purpose of each phase of casing preparation

possible faults in skins and explain their effect on the product

relevant 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

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions

Resources may include

filling equipment casings

manufacturers instructions

product specifications

workplace environment

workplace procedures

Method of assessment

Recommended methods of assessment include

demonstration of casing preparation and filling

quiz of underpinning knowledge

workplace referee report 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

Product specifications may include:

Workplace requirements may include:

Casing specifications may include:

Possible casing faults may include:

OH&S requirements may include:

Hygiene and sanitation requirements may include:

Communication may include:

Mathematical skills may include:

Descriptions may:

Regulatory requirements may include: