Application
Routine preventative maintenance is undertaken by workers in the retail, smallgoods, meat processing and food services sectors. It may relate to tasks such as: vehicle and equipment checks cleaning and lubrication of equipment adjustments and repairs to plant and equipment. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Conduct routine check of plant and equipment | 1.1. Visual checks are made of plant and equipment to detect signs of defects and damage in accordance with preventative maintenance documentation and procedures. 1.2. Requirements for the adjustments and repairs are made to plant and equipment within workplace procedures and agreements. |
2. Implement routine preventative maintenance | 2.1. Routine adjustments and repairs are made to plant and equipment within workplace procedures and agreements. 2.2. Greasing, lubrication and other regular servicing of plant and equipment are carried out in accordance with workplace schedules, procedures and agreements, and according to maintenance instructions. 2.3. Equipment is cleaned and returned to operating order after maintenance is complete. 2.4. Out-of-specification preventative maintenance is identified, rectified and/or reported. 2.5. Waste arising from preventative maintenance is collected, treated and disposed of or recycled according to company procedures. 2.6. Routine maintenance information is recorded in the company reporting system. |
Required Skills
Required skills |
Ability to: apply isolation procedures conduct pre-operational checks and requirements calculate down time for preventative maintenance select, fit and use personal protective clothing and equipment access services used in preventative maintenance seek advice from manuals and colleagues before working with new equipment prepare equipment and work area to conduct preventative maintenance resolve common problems in conducting preventative maintenance clean preventative maintenance tools and equipment observe cleaning requirements maintain a clean and safe work area rectify and report out-of-specification faulty maintenance apply waste handling requirements report and record maintenance information follow Occupational Health and Safety (OH&S) requirements hazards and controls explain and follow roles and relationships with others involved in planning and carrying out maintenance functions use communication and mathematical skills appropriate to the task work with team members when appropriate to carry out tasks and solve problems |
Required knowledge |
Knowledge of: services used in preventative maintenance isolation procedures waste handling requirements pre-operational checks and requirements cleaning requirements OH&S requirements hazards and controls common problems in conducting preventative maintenance operational requirements of equipment including cleaning and sanitation following servicing purpose of preventative maintenance and possible consequences of poor preventative maintenance workplace information, systems and schedules for conducting preventative maintenance consequences of incorrect or inadequate routine maintenance environmental aspects related to preventative maintenance impact of operating and cleaning procedures on maintenance requirements (e.g. unless product is removed from belts during cleaning, belts may not track properly) quality parameters to be achieved relationship of preventative maintenance to other work activities in the meat processing plant food safety factors in maintaining and servicing plant and equipment relevant regulatory and workplace requirements |
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 | Competency must be demonstrated over time and under typical operating or production conditions for the enterprise. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal operating conditions. Resources may include: real work environment relevant documentation such as: manufacturer's instructions and operations manuals regulatory requirements workplace policies and procedures relevant equipment and materials. |
Method of assessment | Recommended methods of assessment include: verified work log or diary 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. | |
Maintenance instructions may include: | manufacturer instructions and manuals regulatory requirements verbal instructions from a supervisor workplace procedures. |
Tools and equipment used for servicing may include: | grease guns power tools small hand tools. |
Reporting systems may include: | electronic manual data recording storage systems. |
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 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. |
Explanations may be: | completed with the assistance of others directly related to self in everyday workplace language, including some mathematical language presented in routine standard proformas using accurately copied information, symbols, numbers, abbreviations, sketches, codes and everyday workplace language presented orally routine, simple and brief. |
Communication may: | be with people from a range of cultural, social and ethnic backgrounds involve the use of communications technology require speaking clearly and directly. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards. |
Workplace requirements may include: | enterprise ethical standards, values and obligations enterprise-specific procedures, policies and plans Standard Operating Procedures (SOPs) work instructions. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable