This unit is applicable to the retailing, processing and smallgoods sectors of the meat industry. Employees may be involved in the ordering of stock such as:

cleaning materials

food preparation requirements

meat products

packaging

Personal Protective Equipment (PPE) supplies and safety equipment

rendering materials.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Process order

1.1. Orders for stock are processed or raised as requested according to workplace requirements.

1.2. Ordering and recording system is accurately maintained according to workplace requirements.

1.3. Orders and delivery requirements are recorded accurately and filed for retrieval according to workplace procedures.

2. Follow up order

2.1. Delivery process is monitored to meet agreed deadlines.

2.2. Routine supply problems are handled or referred to management as required by workplace requirements.

2.3. Continuous liaison with buyers and suppliers is maintained to ensure continuity of supply.

2.4. Stock is distributed according to workplace allocation.

Required skills

Ability to:

apply problem-solving skills where necessary

work with team members and individually

demonstrate communication and mathematical skills in regard to:

maintaining delivery and supply records

maintaining stock ordering and recording system

processing or raising stock orders

stock distribution records

apply workplace requirements in regard to:

current and future stock levels

existing suppliers

quality control procedures and requirements

range of stock

workplace merchandising and marketing

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

Required knowledge

Knowledge of:

workplace requirements in regard to:

current and future stock levels

existing suppliers

quality control procedures and requirements

range of stock

workplace merchandising and marketing

relevant OH&S and regulatory requirements

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 and 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 or operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials.

Method of assessment

Recommended methods of assessment include:

simulation

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.

Workplace requirements may include:

enterprise ethical standards, values and obligations

enterprise-specific procedures, policies and plans

hygiene and sanitation requirements

staff training policies and procedures

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions

workplace merchandise and marketing policies

working with local, national or international suppliers.

Problem-solving skills may involve:

applying a range of strategies to problem-solving

developing practical and creative solutions to workplace problems

identifying opportunities that might not be obvious to others

showing independence and initiative in identifying problems

solving problems individually or in teams

testing assumptions and taking context into account

using numeracy skills to solve problems.

Communication may involve:

applying negotiation and persuasion skills

being appropriately assertive

empathising

interpreting needs of internal or external customers

listening and understanding

reading and interpreting workplace documentation

speaking clearly and directly

sharing information

working with diverse individuals and groups

writing to audience needs.

Mathematical skills may include:

estimation and calculation

the use of calculators and computer software packages

the use of familiar and unfamiliar complex formula

own work and work area problem-solving and monitoring

product formulations and specifications

interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts

monitoring, adjusting and calibrating formula, specifications, outputs and equipment

synthesis and analysis of mathematical information from more than one source.

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:

Export Control Act

relevant regulations

state and territory regulations regarding meat processing.

Unit sector

This unit contains employability skills.