This unit is suitable for operators working in smallgoods manufacturing establishments or value-adding, wholesaling and food services establishments.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Prepare casings

1.1. Casings are calibrated according to product specifications and workplace requirements.

1.2. Specifications of casings are confirmed for each product.

1.3. Casings are checked for faults according to workplace requirements.

1.4. Casings are prepared as required according to workplace requirements.

1.5. Casings are flushed thoroughly with clean water in accordance with workplace requirements.

1.6. Casings are spooled or pulled into filling tube or nozzle in preparation for further processing.

1.7. Correct quantity of casings is prepared in accordance with production specifications.

1.8. Casings are prepared according to Occupational Health and Safety (OH&S) and hygiene and sanitation requirements.

1.9. Casings are stored according to manufacturer's specifications and hygiene requirements.

2. Prepare filling machinery

2.1. Requirements in preparation for start-up of filling machine are completed to workplace requirements.

2.2. Machine requirements are set correctly.

2.3. Start-up procedures are followed to workplace requirements.

2.4. Filling materials are attached and changed to workplace requirements and product specifications.

2.5. OH&S, hygiene and sanitation requirements are followed.

3. Fill casings

3.1. Appropriate casings and filling nozzle are selected according to requirements and product specifications.

3.2. Filler is loaded and casings are filled to consistency required by product specifications.

3.3. Defective product is identified, removed and reported according to workplace requirements.

4. Clean equipment

4.1. Equipment is cleaned according to manufacturer's specifications and workplace requirements.

Required skills

Ability to:

identify casing size requirement 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 possible faults in natural and synthetic casings

correctly fill a range of product lines in terms of:

casing

clips

length

tension

weight

perform filling to required product specifications

identify over-filled and under-filled products

identify, remove and report defective product according to workplace procedures

match clip size to casing

apply relevant communication and mathematical skills

work effectively in a range of situations as an individual and as a team member

describe storage requirements of soaked casings carried over from production

explain storage requirements of both natural and synthetic casings

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

Required knowledge

Knowledge of:

procedures followed to set up filling machine to correct specifications

appropriate corrective action for:

casing breakages and bent nozzles

jammed clips or loops

poorly-printed casings

storage requirements of soaked casings carried over from production

filling yield of various sizes and types of casings

purpose of each phase of casing preparation

possible faults in skins and explain their effect on the product

relevant regulatory requirements

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:

filling equipment, casings

manufacturer's instructions

product specifications

workplace environment

workplace procedures.

Method of assessment

Recommended methods of assessment include:

demonstration of casing preparation and filling

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.

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.

Product specifications may include:

colour

consistency and firmness

shape

size

thickness

weight.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

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.

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.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Communication may include:

communicating and working with diverse individuals and groups

listening and understanding, speaking clearly and directly

reading and interpreting workplace-related communication.

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

percentages, comparisons, variations

routine estimations and calculations using a range of specified formulas and procedures.

Descriptions 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.

Regulatory requirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Unit sector

This unit contains employability skills.