List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Monitor offal | 1.1 Select samples for assessment according to the approved sampling plan for sample size and frequency 1.2 Conduct assessment utilising appropriate facilities, lighting and time 1.3 Conduct assessment according to workplace requirements 1.4 Monitor offal for defects according to agreed criteria and classification 1.5 Record defects accurately using the correct forms or electronic system 1.6 Identify levels for triggering corrective actions 1.7 Implement immediate corrective action according to the Meat Hygiene Assessment (MHA) program's requirements 1.8 Monitor offal according to the workplace requirements for hygiene and sanitation, and workplace health and safety |
The candidate must monitor hygiene assessment of offal.
The candidate must:
monitor product for defects according to the MHA program
record the monitoring results accurately
calculate defect ratings
instigate corrective actions when appropriate
apply communication skills relevant to work instructions and Standard Operating Procedures (SOPs)
apply relevant regulatory requirements
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
how process compliance monitoring is to be undertaken
how the approved sample plan is implemented for product monitoring
hygiene and sanitation requirements when monitoring product
workplace health and safety requirements when monitoring product
types of defects to be identified in carcase, offal and carton product
when and how corrective actions are to be taken in response to monitoring outcomes
how defect ratings are detected
classification of defects
purpose of an MHA program
relevant regulatory requirements
Assessment must take place in a meat processing plant under real working conditions.
Competency must be demonstrated while actually complying with:
Australian Government - Agriculture and/or state meat authority regulations
company procedures
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.