Application
This unit is suitable for operators working in smallgoods manufacturing establishments or value-adding, wholesaling and food services establishments. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Select casings | 1.1. Casings are identified according to casing specifications. 1.2. Casings are selected to suit product requirements. 1.3. Casings are checked for faults according to workplace requirements. |
2. Prepare casings | 2.1. Casings are calibrated according to product specifications and workplace requirements. 2.2. Casings are prepared as required according to workplace requirements. 2.3. Casings are flushed thoroughly with clean water in accordance with workplace requirements. 2.4. Casings are spooled or pulled into filling tube or nozzle in preparation for further processing. 2.5. Correct quantity of casings is prepared in accordance with production specifications. 2.6. Casings are prepared according to Occupational Health and Safety (OH&S), and hygiene and sanitation requirements. 2.7. Casings are stored according to manufacturer specifications and hygiene requirements. |
Required Skills
Required skills |
Ability to: identify casing size requirements according to product specifications identify casing size requirements for specific products in regard to length, weight and diameter prepare casings to product specifications and workplace procedures identify, remove and report defective product according to workplace procedures apply relevant communication and mathematics skills work effectively as an individual and as a member of a team work to production speed apply relevant regulatory requirements take corrective action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practice or technology |
Required knowledge |
Knowledge of: storage requirements of soaked casings carried over from production storage requirements of both natural and synthetic casings filling yield of various sizes and types of casings purpose of each phase of casing preparation possible faults in skins and their effect on the product relevant 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: filling equipment manufacturer's instructions product specifications workplace environment workplace procedures. |
Method of assessment | Recommended methods of assessment include: demonstration of casing preparation quiz of underpinning knowledge workplace referee report 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. | |
Casing specifications may include: | natural synthetic. |
Possible casing faults may include: | breakage contamination fluctuations in diameter incorrect label information poor cleanliness poor colour tearing thick ends weakness webbing whiskers worm holes wrong diameter. |
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. |
Product specifications may include: | colour consistency or firmness shape size thickness weight. |
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 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. |
Hygiene and sanitation requirements may include: | relevant government regulations workplace requirements. |
Communication skills may include: | asking questions communicating with diverse individuals and groups listening and understanding reading and interpreting workplace-related documentation speaking clearly and directly. |
Mathematical skills may include: | accurate recording of volume, weight and quantity in standard formats and proformas interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc routine estimations and calculations using a range of specified formulas and procedures routine estimation and calculation involving percentages, comparisons, variations. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable