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 should be demonstrated against current Australian Standards and regulations.

Context of and specific resources for assessment

Assessment should utilise poultry carcases and actual examples of pathology.

Method of assessment

Recommended methods of assessment are:

assignment

debrief

quiz of underpinning knowledge

simulation

verified work log

workplace demonstration

workplace project

workplace referee or third party 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.

Required skills

Ability to:

perform poultry inspection in accordance with regulatory and workplace requirements

work with processing team to inspect poultry and identify suspect birds in an efficient and timely manner

identify symptoms and signs of exotic or notifiable diseases

report exotic or notifiable diseases promptly, accurately and clearly

identify and apply relevant Occupational Health and Safety (OH&S) and workplace requirements

apply mathematical operations where necessary to establish regulatory compliance

identify and describe the QA programs operating in poultry plants

identify and use relevant workplace informationand documentation

identify sources of repeated contamination and work with processing team to rectify the problem

use relevant communication skills

Required knowledge

Knowledge of:

steps in poultry processing

major diseases and defects found in poultry

procedures for reporting exotic or notifiable diseases in poultry

symptoms of exotic or notifiable diseases

major food safety hazards in each step of poultry processing

basic anatomical structure of poultry

relevant regulatory requirements including Australian Standards and the various requirements for the processing of poultry

specific hygiene and sanitation requirements for poultry processing

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.

Poultry may include:

a range of different breeds and species.

Regulatory requirements may include:

domestic and importing country requirements

Export Control Act

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS 4465-2006 Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Reporting and recording may:

be oral, written (with accurate transcription)

be manual or electronic

be complex and contain information from a range of sources

include graphs, tables, charts, diagrams

include technical workplace and mathematical language and data.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

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.

Mathematical operations may include:

acceptable limits, tolerances, out-of-specification performance, trends

calculation

estimation

measurement and interpretation, and relate to time, temperature, moisture humidity, ratios, percentages, weight, mass, or volume

processes which may be undertaken using a calculator or electronic aids.

Workplace information and documentation may include:

specifications

status reports

audit reports

monitoring data.

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 documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.