Skills to calculate and present statistical data are used widely throughout the retail and smallgoods sectors of the meat industry, for example:

calculating and presenting production statistics

calculating consumption and replacement requirements of gloves, caps and other personal protective equipment

calculating quantities

preparing process control data and sheets.

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ELEMENT

PERFORMANCE CRITERIA

1. Design and complete statistical tables and charts

1.1. Frequency tables and charts are designed to record and present statistical information.

1.2. Statistical tables and charts are analysed to provide a description and interpretation of their contents.

2. Calculate measures of central tendency

2.1. Measures of central tendency are calculated and used to explain the average of a set of data.

3. Calculate measures of dispersion

3.1. Measures of dispersion are calculated and used to explain the pattern of variation of data.

4. Graph statistical data

4.1. Graphs are structured to present meat processing data in a form suitable for analysis and interpretation.

4.2. Meat processing performance and trends are interpreted from graphs.

Required skills

Ability to:

accurately calculate averages, average range and standard deviation

consistently use estimation processes

consistently use mathematical processes

consistently use mathematical symbols and diagrams

consistently prepare and interpret statistical charts and tables including frequency charts and tables.

consistently prepare and interpret graphs

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

use relevant communication skills

Required knowledge

Knowledge of:

estimation processes

mathematical processes

mathematical symbols and diagrams

purpose and structure of statistical charts and tables including frequency charts and tables

purpose and structure of graphs

purpose of calculating averages

purpose of measuring the dispersion of values

relevant OH&S, regulatory and workplace 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 under typical operating conditions for the enterprise and within the parameters of the role and responsibilities.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

Resources may include:

a real work environment

calculations as required

conversion charts used in the workplace

formulae to calculate mean, mode and median, range and standard deviation

relevant documentation such as:

manufacturer's instructions and operations manuals

regulatory requirements

work procedures including advice on safe work practices, food safety and environmental requirements

workplace policies and procedures

relevant equipment and materials

statistical process control charts or similar records

work tasks requiring calculation of averages and deviation

workplace forms, documents, charts and graphs used for recording data.

Method of assessment

Recommended methods of assessment include:

assignments

simulation

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.

Frequency tables and charts may include:

histograms

pie charts

statistical tables.

Calculations may be:

made manually or by calculator.

Measures of central tendency (averages) include:

mean

mode

median.

Measures of dispersion include:

range and standard deviation.

Graphs may be:

designed manually or through the use of computer-based systems.

Meat processing data is presented in accordance with:

company procedures

industrial awards and agreements

legislative requirements

licensing requirements.

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.

Regulatoryrequirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Unit sector

This unit contains employability skills.