This unit is applicable to smallgoods manufacturing operations.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Set up equipment for operation

1.1. Packaging components and consumables, materials and items to be packaged or sliced are confirmed and loaded to meet operating requirements.

1.2. Cleaning and maintenance requirements, and status, are identified and confirmed.

1.3. Machine components and related attachments are fitted and adjusted to meet operating requirements.

1.4. Pre-start checks are carried out as required by workplace requirements.

1.5. Appropriate Personal Protective Equipment (PPE) is used as provided.

2. Operate slicing and packaging machinery

2.1. Process is started and operated according to workplace procedures and product specifications.

2.2. Equipment is monitored to identify variation in operating conditions.

2.3. Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements.

2.4. Appropriate remedial action is taken to correct any faults in process or product.

2.5. Workplace housekeeping standards are met.

2.6. Daily production schedule is met.

2.7. Workplace records are maintained according to workplace recording requirements.

3. Ensure smooth operation of process

3.1. Potential dangers from hazards are identified and actions reflect the required precautions.

3.2. Equipment performance is checked and adjusted as required.

3.3. Clear and accurate oral communication is used with team members.

3.4. Team members are encouraged and supported to work as an effective team.

3.5. Safe working procedures are followed at all times.

4. Shut down the process

4.1. Appropriate shut-down procedure is identified.

4.2. Process is shut-down according to workplace procedures.

4.3. Faults and variances outside area of responsibility are reported promptly, clearly and accurately to an appropriate authority.

Required skills

Ability to:

demonstrate correct use of protective clothing and equipment

apply production documentation requirements and procedures

identify potential dangers in specific plant and equipment

apply fault-finding, rectification and reporting procedures

apply relevant communication and mathematicalskills

work effectively as an individual

demonstrate teamwork practices and team-building techniques

observe relevant Quality Assurance (QA) and inspection procedures and systems

apply relevant Occupational Health and Safety (OH&S) and 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:

Standard Operating Procedures (SOPs)

safe working procedures and symptoms

materials and equipment specifications

production documentation requirements and procedures

relevant QA and inspection procedures and systems

food safety and Hazard Analysis Critical Control Point (HACCP) requirements

precautions necessary to ensure safety

limits of authority

optimisation of processing

tolerances allowable in the quality system and when action should be taken

workplace requirements for dealing with waste product

relevant OH&S and 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 enterprise or production conditions.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

quiz of underpinning knowledge

workplace project

workplace referee report 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.

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.

Machine set up may include:

programming automatic machines to specifications.

Materials may include:

ink materials for data coder

product trays

vacuum packaging film.

Pre-start checks must include:

cleaning checks

machine guards

safety checks.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Slicing and packaging machinery may include:

data coder

packaging machinery such as vacuum packaging machinery

rail system

slicing machines.

Product may include:

bacon

boneless ham

salamis.

Communication may:

be with people from a range of cultural, social and ethnic backgrounds

involve listening and understanding, speaking clearly and directly

involve reading and interpreting workplace-related communication.

Mathematical skills may include:

collection, estimation, calculation and interpretation of deviations within cycle, internal temperature, humidity, ambient temperature, weights.

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.

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.