Application
This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, smallgoods plants, food services operations, wholesale and meat retail premises. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Fulfil OH&S responsibilities and recognise the OH&S responsibilities of key personnel | 1.1. OH&S responsibilities are met according to regulatory and workplace requirements. 1.2. OH&S responsibilities of key personnel are recognised and explained. |
2. Follow workplace OH&S policies and procedures | 2.1. Workplace OH&S policies, procedures and programs are followed. 2.2. Personal Protective Equipment (PPE) is used, maintained and stored as appropriate. |
3. Follow legal provisions related to OH&S | 3.1. Relevant provisions of OH&S legislation and codes of practice are followed. |
4. Contribute to OH&S | 4.1. OH&S issues are raised with designated personnel in accordance with workplace requirements and relevant OH&S legislation. 4.2. Participative arrangements for OH&S are contributed to in the workplace within the organisational procedures and scope of responsibilities and competencies. |
5. Follow workplace requirements for hazard identification and risk control | 5.1. Hazards to health and safety in the work area are recognised and reported to designated personnel according to workplace requirements. 5.2. Workplace requirements for controlling risks to health and safety are accurately followed. |
6. Follow emergency procedures | 6.1. Emergency procedures are followed according to workplace requirements. 6.2. Appropriate reporting procedures for emergencies are followed according to workplace requirements. |
7. Operate machinery safely | 7.1. Machinery is operated according to safe work practices and procedures, where applicable. 7.2. Machinery is operated and maintained according to manufacturer specifications and workplace requirements, where applicable. |
Required Skills
Required skills |
Ability to: work safely as an individual and as a member of a team select, organise and complete routine explanations and reports on OH&S issues demonstrate safe work practices in all activities at the work site follow workplace OH&S policies and procedures identify and apply relevant regulatory requirements as applicable identify and follow emergency procedures, including evacuation procedures, according to workplace requirements identify OH&S hazards in own work area and around general plant or worksite especially slips, falls and manual handling list hazards at the work site and control measures that have been put in place outline and observe own OH&S legal responsibilities outline the employer's OH&S legal requirements seek advice from more experienced colleagues or from manuals in order to operate new machinery and equipment safely use relevant communication skills |
Required knowledge |
Knowledge of: use, maintenance and storing of PPE required for different areas at the worksite, according to workplace requirements and manufacturer specifications ways of minimising manual handling hazards safe operating procedures for machinery at own work station procedures for reporting accidents at the work site functions of OH&S committees and representatives at the work site, as appropriate PPE that must be worn for different areas at the work site process for making suggestions for improvement |
Evidence Required
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 | Assessment must include a demonstration of on-the-job competency while performing a task in the workplace. |
Context of and specific resources for assessment | Assessment may involve simulation or actual demonstration of competency where competencies involve identifying, reacting to and reporting hazards. |
Method of assessment | Recommended methods of assessment include: assignment quiz of underpinning knowledge simulation verified work log or diary workplace demonstration workplace project workplace referee or third-party 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 www.mintrac.com.au or telephone 1800 817 462. |
Range Statement
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. | |
Regulatoryrequirements may include: | Export Control Act Federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption. |
Workplace requirements may include: | emergency, fire and accident procedures enterprise-specific procedures hazard policy and procedures OH&S requirements Quality Assurance (QA) requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
Workplace OH&S policies, procedures and programs may include: | confined spaces entry permit drug and alcohol policies and programs emergency procedures evacuation plans hazardous substances policies and programs manual handling policies and programs noise reduction policies and programs OH&S inspectors and audits checklists OH&S policies and programs sexual harassment policies and programs. |
Personal Protective Equipment (PPE) 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. |
Participative arrangements for OH&S may include: | OH&S committees OH&S representatives workplace meetings. |
Emergency procedures may include: | accident and incident reporting and investigation procedures evacuation plans first aid procedures. |
Routine explanations and reports may: | be completed with the assistance of others be directly related to own work and work area problem solving be in English be in everyday workplace language and include mathematical language and commonly used technical terms be in languages other than English be presented in writing using standard formats or proformas, diagrams, symbols and charts be presented orally include information from several sources include the use of visual aids (e.g. video, OH&S signs and other pictorial presentations). |
Work site includes: | immediate working area overall workplace. |
Hazards may include: | alcohol abuse chemicals communicable diseases confined spaces dust electrical faults equipment malfunctions excessive noise extremes of temperatures fatigue hazards associated with knives hazards associated with manual handling poor or inadequate lighting poor ventilation radiation stress substances use of illicit drugs zoonotic diseases. |
Communication may: | be spoken, written, non-verbal and include signs and signals be with people from a range of cultural, social and ethnic backgrounds or with colleagues, superiors, customers, clients and external parties include reading and interpreting workplace documentation. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable