Application
This unit describes the skills and knowledge required to receive meat products.
The unit is applicable to workers in meat retail operations.
All training must be conducted in accordance with Australian meat industry standards and regulations.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
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. Prepare delivery area | 1.1 Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements |
2. Receive meat product | 2.1 Weigh and check carcases or cartons on receipt according to the number and quality ordered. 2.2 Check ticketing and labels to ensure they comply with meat ordered 2.3 Check meat quality according to workplace requirements 2.4 Record and report problems with receivals according to workplace requirements |
3. Move meat product to storage | 3.1 Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements 3.2 Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements |
Evidence of Performance
Evidence must demonstrate the candidate's consistency of performance over time.
The candidate must:
receive incoming stock
follow equipment and material requirements
follow health and hygiene requirements
follow workplace requirements
identify and minimise safety hazards
apply relevant workplace health and safety and regulatory requirements
calibrate equipment correctly
use different types of weighing machines
complete documentation for weighing and receiving goods
explain the features and purpose of a stock control sheet
work with diverse individuals and groups
use mathematical skills relevant to the task
use relevant communication skills
Evidence of Knowledge
The candidate must demonstrate a basic, factual, technical and procedural knowledge of:
principles of the relevant health Acts and regulatory requirements in relation to stock control
differences in quality of carcases
differences in types of weighing machines
indications of meat contamination and workplace procedures for handling contamination
storage requirements for a range of species and meat cuts
features and purpose of a stock control sheet
purpose of each item of data on invoices and delivery dockets
relevant workplace health and safety and regulatory requirements
limits of weight individuals are allowed to carry according to legislative and regulatory requirements
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal workplace conditions.
The following three forms of assessment must be used:
quiz of underpinning knowledge
demonstration in the workplace or simulated environment
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.