Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
This describes the essential skills and knowledge required for this unit. Where bold italicised text is used, further information is detailed in the Range Statement.
Apply mathematical skills to a level required to undertake accurate sampling.
Demonstrate ability to work effectively as an individual and as part of a team.
Demonstrate aseptic sampling techniques (for micro-sample or swabs).
Describe the routine tests performed on meat or meat products in the plant.
Establish a sampling plan according to relevant Australian Standards.
Identify and apply relevant OH&S, regulatory and workplace requirements.
Identify and explain the requirements of relevant Australian Standards.
Outline the preparation and analysis of specimens or samples.
Record sampling information accurately to meet workplace and regulatory requirements.
Report test results promptly to relevant personnel.
Take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology.
Use relevant communication skills.
Utilise available workplace technology to establish, record and monitor sampling program data.
The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.
Sampling plans may include: | a range of sampling points a range of tests and procedures different products or materials test methods or procedures which may be developed to meet enterprise and/or regulatory or certification requirements. |
Sampling may include: | selecting carcases to visually inspect selecting carcases, meat or food contact surfaces to take micro-swabs selecting cartons to visually inspect. |
Reports may: | be presented orally or in writing in standard formats be recorded and stored electronically or manually contain complex information from several sources include mathematical information include technical, mathematical and workplace language. |
Mathematical information and operations may relate to: | deviations, norms, variations, acceptable limits and tolerances digital or analogue controls, dials, measures frequency test results and readings, monitoring data. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coat and apron ear plugs or muffs eye and facial protection head-wear lifting assistance mesh apron 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, codes of practice etc. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements relevant Australian Standards relevant regulations requirements set out in AS 4696:2002 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption state regulations regarding meat processing |
Workplace requirements may include: | enterprise-specific procedures OH&S requirements QA requirements standard operating procedures the ability to perform the task to production requirements work instructions. |
Enterprise recording systems may be electronic or manual. |
Communication skills may include: | applying numeracy skills to workplace requirements being appropriately assertive empathising establishing/using networks interpreting the needs of internal/external customers listening and understanding negotiating responsively persuading effectively reading and interpreting workplace-related documentation sharing information speaking clearly and directly working with diverse individuals and groups writing to audience needs |
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist