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

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

conduct visual examination of carcasses to assess quality

decide grade of carcass

identify out of specification carcasses

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment

apply food safety procedures to work practices.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

production schedule/batch instructions

specifications, control points and processing parameters

weighing and grading process and related equipment and services

carcasses to be graded

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with other units of competency relevant to the work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills

Ability to:

access workplace information to identify grading process requirements

select, fit and use personal protective clothing and/or equipment

confirm supply of necessary materials and services

inspect and grade birds, including checking:

neck trim

bruised/damaged birds

torn skin/muscle

presence of feathers

size

broken bones

discolouration

bile/faecal stains

moisture retention levels

monitor supply and flow of carcasses to and from the grading process

take corrective action in response to out-of-specification results

locate emergency stop functions on equipment as required

follow isolation and lock out/tag out procedures as required to take grading process off-line in preparation for cleaning and/or maintenance, within level of responsibility

complete workplace records as required

maintain work area to meet housekeeping standards

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

purpose of the grading and weighing process, including grading criteria and specifications at each level and the uses of product at each grade

common types of damage or out-of-specification conditions and likely causes, including damage likely to be caused by poor handling of the carcass

the flow of the grading process and the effect of outputs on downstream processes

methods used to grade carcasses, including visual inspection and other methods

further tests to support the grading process

contamination/food safety risks associated with the grading process and related control measures

occupational health and safety (OHS) hazards and controls

isolation, lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the grading process, including waste collection and handling procedures related to the process

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.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice

standard forms and reports

Grading related

Grading related equipment typically includes:

conveyor systems

Grading

Grading could apply in any section where product is handled