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. |
Transactions may involve: | application of sale to customer cash cash vouchers cheques credit or debit card customer accounts electronic funds transfer (EFTPOS, credit or debit card) point of sale equipment referral of enquiry to more senior staff sale of product or service. |
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. |
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. |
Communication may: | be with people from a range of cultural, social and ethnic backgrounds include the use of communications technology involve listening and understanding require speaking clearly and directly. |
Mathematical skills may include: | following basic flow charts, mimic panels and numerically-sequenced tasks and procedures reading and interpreting analogue and digital measures, including clocks, scales, pressure gauges, thermometers and cash registers recognising out-of-specification, acceptable or unacceptable range on simple graphs and charts recognition and accurate copying of numbers relating to temperature, time, volume, weight and quantity routine simple calculations using specified fixed formulas and procedures understanding and accurately using terms, such as hotter or cooler, heavier or lighter, slow or fast, increasing or decreasing, and lower or higher in own work use of calculators. |
Regulatory requirements may include: | Export Control Act Federal, state and territory regulations regarding meat processing and food handling hygiene and sanitation requirements relevant Australian Standards relevant regulations. |