This unit is suitable for all first line managers, supervisors and team leaders in all sectors of the meat industry.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare resource proposals

1.1. Resource requirements are identified in consultation with relevant personnel.

1.2. Resource planning information is collected in consultation with colleagues, including those who have a specialist role in resource management.

1.3. Objectives of the proposal are clarified and are consistent with enterprise directions and goals.

2. Evaluate feasibility of resource proposals

2.1. Potential impact of resource allocation on enterprise operations is analysed.

2.2. Realistic options and outcomes are identified.

2.3. Cost or benefit analyses (including payback periods) are conducted and documented.

2.4. Risks associated with the proposal are identified and assessed.

2.5. Targets, goals and performancemeasures to measure performance of implemented strategies are developed.

3. Gain commitment to resource proposals

3.1. Proposal is refined and commitment to the objectives gained through consultation with colleagues or team.

3.2. Proposal is prepared for presentation and discussion.

3.3. Proposal and recommendations are presented to relevant personnel.

Required skills

Ability to:

assess potential impacts of the proposal on enterprise operations (e.g. production and personnel)

record, gather and consolidate financial information

apply relevant mathematical skills

assess risks associated with the proposal and recommend risk management strategies

calculate net present value, internal rate of return and payback periods

prepare departmental/section financial information for inclusion in enterprise/department budget

interpret and prepare cash flow statements, profit and loss statements and asset/liabilities statements

recommend strategies for obtaining resources including finance (e.g. internal, external, re-allocation of resources, new resources or funds)

prepare financial proposals which include costs, cash flow requirements, payback period and benefits

consult and collaborate with colleagues and those potentially affected to refine the proposal

promote the advantages and disadvantages of the proposal to relevant personnel and stakeholders

work effectively as an individual and as a team member

determine the need for and scope of the proposal, relevant to enterprise direction and goals

develop performance indicators to measure outcomes of resource allocation/proposal

identify and apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements

research options, models and benchmarks relating to the proposal

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices and/or technology

use communication skills to present and argue a case and prepare reports in language, style and format appropriate to the audience

use technology to analyse, prepare and present a range of data

Required knowledge

Knowledge of:

variable and fixed costs relating to the operations of the department/cost centre/enterprise

sources of information in the enterprise (e.g. specialist personnel, information systems, documentation)

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 through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise.

Context of and specific resources for assessment

Resources may include:

real work environment

relevant documentation such as:

manufacturer's requirements

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

debriefs

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.

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.

Resource proposals may include:

job redesign

staffing levels or staff required (e.g. increase number on the chain to reduce the need for costly casuals, or additional sales assistant for busy periods)

new equipment or systems (e.g. downward hide puller, new display cabinet in retail premises or new smokehouse)

new procedures

training.

Proposals may be presented orally or in written formats (hard copy and electronic) and include the use of multimedia aids.

Resources may include:

equipment (e.g. maintenance, purchase, type, quantity and function)

finance (e.g. capital and cash flow)

personnel (e.g. staffing levels, shifts and allocation to work areas)

premises

stock/inventory and other assets.

Cost or benefit analyses may be:

conducted manually or using appropriate computer software programs.

Targets, goals and performance measures may be:

short, medium and long term and relate to operations, finances, human resources, marketing, customer service, orders and sales, resources and stock levels, productivity and profitability.

Presentations to relevant personnel may include:

colleagues

finance departments

financial institutions

investors, owners or shareholders

senior management

work team and department personnel.

Mathematical skills may include:

activity based costing and accounting

calculation of interest, payback periods, discounting, inflation rates, rates of return, percentages, ratios, net present value etc

costing and pricing.

Financial information may include:

current and historic records of sales, budgets, cash flows, investments, labour and materials costs, rates of return, energy costs etc.

Financial proposals may:

integrate complex operational, mathematical, financial and technical information, ideas and concepts and include graphs, diagrams, tables, spreadsheets, flow charts, statistical analysis.

Stakeholders may include:

company owners, directors, shareholders, financiers

management and employees

suppliers, customers, consumers

unions and employer associations.

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.

Regulatory requirements may include:

animal welfare

commercial law including fair trading, trade practices

consumer law

corporate law, including registration, licensing, financial reporting

environmental and waste management

equal opportunity, anti-discrimination and sexual harassment

Export Control Act

industrial awards, agreements

relevant regulations

state and territory regulations regarding meat processing

taxation.

Workplace requirements may include:

enterprise ethical standards, values and obligations

enterprise-specific procedures, policies and plans

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Communication may:

be spoken, written, non-verbal and include the use of signs, signals, symbols and pictures

be with colleagues, team members, superiors, customers, clients, external parties from a range of cultural, social and ethnic backgrounds

involve interpreting the needs of internal or external customers

involve presentation of explanations and reports in language styles suitable for the audience and include everyday workplace language, technical and mathematical language

require the use of negotiation, persuasion and assertiveness skills.

Sources of information may include:

benchmark partners

company records

competitors

industry and technical associations

manufacturers and suppliers information

professional and technical publications.

Unit sector

This unit contains employability skills.