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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included. |
Specialised cuts may include: | Specialised cuts may include: beef cuts for specialised cooking requirements (e.g. beef schnitzel, club steak, New York steak) non-standard beef cuts listed in the AUS-MEAT Domestic Retail Beef Register pork cuts (e.g. Heart Foundation approved, moisture infused cuts, new fashion cuts) trim lamb and other non-standard lamb cuts cuts not included in the enterprise's usual range of products specific cuts requested by customers. |
Species include: | beef lamb pork veal any other species. |
Customer requirements may include: | depth of fat level of trim thickness or size. |
Workplace requirements may include: | enterprise-specific procedures and ethical standards standard operating procedures (SOPs) work instructions. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons ear plugs or muffs eye and facial protection head-wear lifting assistance mesh aprons protective boot covers protective hand and arm covering protective head and hair covering uniforms waterproof clothing work, safety or waterproof footwear requirements set out in standards and codes of practice. |
Communication skills may include: | interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties speaking clearly and directly the use of communications technology own work and the wider work area reading and interpreting workplace documentation. |
Mathematical skills may include: | estimation and calculation use of calculators and computer software packages the use of familiar and unfamiliar complex formulas product formulations and specifications interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts, monitoring, adjusting and calibrating of formulas, specifications, outputs and equipment synthesising and analysing mathematical information from more than one source. |
Explanations may: | be presented orally, in writing using standard formats or using a range of communications technology and media include information from several sources present information in diagrammatic, tabular, graphic or pictorial formats require summaries of information for presentation to work colleagues use workplace, mathematical and technical language. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing and food handling hygiene and sanitation requirements relevant Australian Standards. |