Application
This unit describes the skills and knowledge required to monitor hygiene assessment of offal.
This unit is applicable to workers performing offal product hygiene assessment on the slaughter floor or in dedicated offal rooms.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Monitor offal | 1.1 Select samples for assessment according to the approved sampling plan for sample size and frequency 1.2 Conduct assessment utilising appropriate facilities, lighting and time 1.3 Conduct assessment according to workplace requirements 1.4 Monitor offal for defects according to agreed criteria and classification 1.5 Record defects accurately using the correct forms or electronic system 1.6 Identify levels for triggering corrective actions 1.7 Implement immediate corrective action according to the Meat Hygiene Assessment (MHA) program's requirements 1.8 Monitor offal according to the workplace requirements for hygiene and sanitation, and workplace health and safety |
Evidence of Performance
The candidate must monitor hygiene assessment of offal.
The candidate must:
monitor product for defects according to the MHA program
record the monitoring results accurately
calculate defect ratings
instigate corrective actions when appropriate
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant regulatory requirements
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
how process compliance monitoring is to be undertaken
how the approved sample plan is implemented for product monitoring
hygiene and sanitation requirements when monitoring product
workplace health and safety requirements when monitoring product
types of defects to be identified in carcase, offal and carton product
when and how corrective actions are to be taken in response to monitoring outcomes
how defect ratings are detected
classification of defects
purpose of an MHA program
relevant regulatory requirements
Assessment Conditions
Assessment must take place in a meat processing plant under real working conditions.
Competency must be demonstrated while actually complying with:
Australian Government - Agriculture and/or state meat authority regulations
company procedures
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.