Application
This unit is used by smallgoods operators with responsibility for rotating and monitoring the shelf life of stored meat product. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Store meat product | 1.1. Meat product is stored at the required refrigerated temperature in accordance with hygiene and sanitation, regulatory and workplace requirements. 1.2. Meat product storage times and shelf life are documented for each meat product according to regulatory requirements. 1.3. Meat product is checked to ensure it is labelled in accordance with workplace and regulatory requirements. |
2. Rotate stored meat product | 2.1. Meat product is selected for rotation according to label documentation and workplace requirements. 2.2. Meat product is handled hygienically during rotation in accordance with regulatory and hygiene requirements. 2.3. Meat product is rotated according to regulatory, hygiene and workplace requirements. 2.4. Shelf life of meat product is considered in relation to the storage and rotation of meat and meat product. 2.5. Meat product is handled according to Occupational Health and Safety (OH&S) requirements. |
3. Maintain clean holding room | 3.1. Holding room is cleaned according to regulatory, OH&S, hygiene and workplace requirements. |
Required Skills
Required skills |
Ability to: store meat product in accordance with temperature requirements demonstrate rotation of stored meat product in line with: hygiene and sanitation requirements OH&S requirements regulatory requirements workplace requirements apply communication and mathematical skills relevant to the task work effectively as an individual and as a member of a team explain stock rotation requirements for meat products to regulatory and hygiene requirements select, organise, report and record routine information and mathematical data related to: labelling rotation and shelf life of meat product storage of meat product take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology |
Required knowledge |
Knowledge of: stock rotation requirements for meat products to regulatory and hygiene requirements effects on the product of the use of meat product which is beyond its useful life storage temperatures and shelf life for meat products |
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 and production 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 product may include: | cooked product cured meat dried meats pate pre-salted meat Uncooked Comminuted Fermented Meats (UCFM). |
Hygiene and sanitation requirements may include: | relevant government regulations workplace requirements. |
Regulatory requirements may include: | Export Control Act federal, state and territory regulations regarding meat processing hygiene and sanitation requirements relevant Australian Standards relevant regulations. |
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. |
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. |
Communication skills may include: | communicating with diverse individuals and groups listening and understanding reading and interpreting workplace documentation speaking clearly and directly. |
Mathematical skills may: | include routine estimation and calculation involve percentages, comparisons and variations involve the use of calculators. |
Explanations may: | be in everyday workplace language including mathematical language and some commonly used technical terms be presented in writing using standard formats, proformas, charts and diagrams be presented orally include mathematical and other information from several sources. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable