Application
Skills to measure and calculate statistical data are used widely throughout the retail, smallgoods and processing sectors of the meat industry, for example: measuring and calculating production statistics recording production statistics calculating consumption and replacement requirements of gloves, caps and other safety equipment estimating or measuring quantities of ingredients. |
Prerequisites
Nil | ||
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Use routine measuring instruments | 1.1. Measuring instruments are selected and used to measure common workplace units. 1.2. Faults with measuring instruments are identified and reported according to standard procedures. |
2. Calculate routine workplace measures | 2.1. Basic mathematical processes are used to calculate routine workplace measures of product characteristics. 2.2. Calculations are verified by using estimating techniques. |
3. Calculate performance measures | 3.1. Percentages, ratios and proportions are calculated to derive information about workplace requirements and performance. 3.2. Deviations in performance are identified and measured to determine the extent of variations. |
4. Record routine workplace data | 4.1. Results are recorded on standard graphs or charts. 4.2. Errors in recording information on charts are identified and rectified. 4.3. Graphs or charts are interpreted to identify trends and variations. |
Required Skills
Required skills |
Ability to: identify routine faults in measuring instruments achieve consistent levels of accuracy interpret mathematical symbols and diagrams explain the purpose of graphs or charts source and apply new ideas and techniques to address unfamiliar situations or resolve problems explain the relationship between different measurement scales apply relevant Occupational Health and Safety (OH&S), workplace and regulatory requirements whenever undertaking numeracy tasks in a meat industry environment present mathematical data for use in the workplace select, operate and explain the purpose of measuring instruments use and apply the principles and units of measurement use estimation processes use numeracy skills and mathematical concepts to solve workplace problems use relevant communication skills verify calculations |
Required knowledge |
Knowledge of: purpose of graphs or charts relationship between different measurement scales relevant OH&S, workplace and regulatory requirements principles and units of measurement |
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 | Resources may include: a real or simulated work environment calculators as required conversion tables where required measuring instrumentation relevant documentation, such as: manufacturer's instructions 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 work tasks requiring estimation and calculation workplace forms, documents, charts and graphs used for recording data. |
Method of assessment | Recommended methods of assessment include: demonstration - explanation observation of performance over time simulation. 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. | |
Measuring instruments may include: | gauges measuring jugs, cups and spoons meters scales vernier callipers. |
Mathematical processes must include: | addition division multiplication subtraction. |
Product characteristics may include: | length temperature volume weight. |
Calculations may be made manually or by calculator, and may include: | percentages proportions ratios results using decimals, simple fractions and whole numbers. |
Performance measures include: | percentage proportion ratio. |
Records may: | be recorded manually be computer based be in print form in an electronic system |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements licensing requirements relevant regulations state and territory regulations regarding meat processing. |
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. |
Workplace requirements may include: | enterprise ethical standards, values and obligations enterprise-specific procedures, policies and plans hygiene and sanitation requirements industrial awards and agreements Standard Operating Procedures (SOPs) work instructions. |
Mathematical concepts may include: | faster or slower heavier or lighter hotter or colder shorter or longer. |
Communication skills may include: | applying numeracy skills to workplace requirements listening and understanding reading and interpreting workplace-related documentation sharing information speaking clearly and directly working with diverse individuals and groups writing to audience needs. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable