Application
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. |
Prerequisites
Nil | ||
Elements and Performance Criteria
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
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 |
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 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. |
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. | |
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. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable