Required skills

Ability to

demonstrate correct use of protective clothing and equipment

apply production documentation requirements and procedures

identify potential dangers in specific plant and equipment

apply faultfinding rectification and reporting procedures

apply relevant communication and mathematicalskills

work effectively as an individual

demonstrate teamwork practices and teambuilding techniques

observe relevant Quality Assurance QA and inspection procedures and systems

apply relevant Occupational Health and Safety OHampS and 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

Standard Operating Procedures SOPs

safe working procedures and symptoms

materials and equipment specifications

production documentation requirements and procedures

relevant QA and inspection procedures and systems

food safety and Hazard Analysis Critical Control Point HACCP requirements

precautions necessary to ensure safety

limits of authority

optimisation of processing

tolerances allowable in the quality system and when action should be taken

workplace requirements for dealing with waste product

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

Context of and specific resources for assessment

Assessment must occur in the workplace under normal enterprise or production conditions

Method of assessment

Recommended methods of assessment include

workplace demonstration

quiz of underpinning knowledge

workplace project

workplace referee 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

Machine set up may include:

Materials may include:

Pre-start checks must include:

Workplace requirements may include:

Slicing and packaging machinery may include:

Product may include:

Communication may:

Mathematical skills may include:

OH&S requirements may include:

Regulatory requirements may include: