Application
This unit is suitable for operators working under supervision in packing and storage areas of a smallgoods manufacturing plant. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Handle meat products | 1.1. Meat is identified according to labels. 1.2. Meat is handled and transferred in accordance with workplace and Occupational Health and Safety (OH&S) requirements. 1.3. Meat is handled using safe manual handling techniques. 1.4. Meat product is handled hygienically according to regulatory and workplace requirements. 1.5. Meat product is stored according to workplace, regulatory, hygiene and sanitation and Quality Assurance (QA) requirements. |
2. Handle materials (as appropriate) | 2.1. Raw materials are handled in accordance with workplace, OH&S and hygiene requirements. |
3. Maintain clean holding room | 3.1. Holding room is cleaned to workplace, OH&S, hygiene and regulatory requirements. |
Required Skills
Required skills |
Ability to: check work for accuracy work effectively as an individual and a member of a team, including with diverse individuals and groups identify problems and refer to the appropriate person for resolution use communication and mathematical skills appropriate to the task work at the level of speed and accuracy required by the enterprise |
Required knowledge |
Knowledge of: relevant workplace, OH&S and regulatory 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 conditions for the enterprise. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal production conditions. Resources may include: real work environment relevant documentation such as: regulatory requirements workplace policies and procedures relevant equipment and materials. |
Method of assessment | Recommended methods of assessment include: workplace demonstration quiz, question and answer observation 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. | |
Meat products may include: | cooked meat products cured meat products raw meat products. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements QA requirements Standard Operating Procedures (SOPs) the ability to perform the task to production requirements work instructions. |
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 federal and state regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations. |
Storage facilities may include: | cool room freezer holding room meat cabinets temperature rooms. |
Hygiene and sanitation requirements may include: | relevant government regulations workplace requirements. |
Communication skills include: | communicating with diverse individuals and groups listening and understanding reading and interpreting workplace-related documentation speaking clearly and directly to ask questions, provide explanations and describe problems. |
Mathematical skills may include: | calculation, estimation collecting information from labels, dials, gauges. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable