Application
This unit is applicable to workers in smallgoods, food service or retail outlets who routinely inspect carton meat for specification or contamination defects. This unit does not apply to workers performing Meat Hygiene Assessment (MHA) procedures for carton meat. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Open carton meat | 1.1. Sample cartons are selected for inspection according to a sampling plan where every carton is not being inspected. 1.2. Inspection is conducted according to workplace requirements for facilities and for using Personal Protective Equipment (PPE). 1.3. Carton meat is inspected for contamination and specification defects according to workplace requirements. 1.4. Corrective action is taken according to workplace requirements. 1.5. Cartons are handled safely according to workplace and Occupational Health and Safety (OH&S) requirements. 1.6. Defects are recorded or reported according to workplace requirements. 1.7. Defects are segregated and disposed of in accordance with workplace requirements. |
Required Skills
Required skills |
Ability to: use sample program, where applicable perform inspection according to workplace requirements for hygiene and safety report defects, where appropriate apply defect reporting procedures apply relevant communication and mathematical skills apply relevant OH&S policies and procedures work effectively as an individual and as a member of a team apply relevant regulatory requirements 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 take appropriate corrective action when defects are found |
Required knowledge |
Knowledge of: appropriate inspection procedures defect reporting procedures Standard Operating Procedures (SOPs) for personal hygiene likely defects to be encountered work instructions for inspection |
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: product specifications 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. | |
Carton meat may include: | beef (e.g. brisket and tongues game meat lamb (e.g. legs and tongues) mutton other meat species or products pork (e.g. hand and spring) veal. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements Quality Assurance (QA) requirements SOPs the ability to perform the task to production requirements work instructions. |
Product specifications may vary according to: | customer and workplace requirements. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements 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 may: | be with people from a range of cultural, social and ethnic backgrounds involve listening and understanding, speaking clearly and directly require reading and interpreting workplace-related documentation require writing to audience needs. |
Mathematical skills may include: | collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights. |
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 requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable