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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. |
Production techniques may include: | location flock/herd size feedlots or paddock raised organic research trials. |
Species to be slaughtered may include: | cattle sheep goats pigs horses ratites crocodiles. |
Traceability requirements may include: | National Livestock Identification Scheme (NLIS) ear and tail tags state-based requirements PigPass disease notification customer requirements, such as Country of Origin Labelling (COOL). |
Purchasing process and selling alternatives may include: | contractual requirements 'over the hook' live purchasing in paddock or saleyards computer selling major customers (e.g. Woolworths, Tesco, McDonalds) paddock-plate purchasing systems. |
Critical elements of the slaughtering process will include: | animal welfare and handling requirements quality determinants (e.g. stress) carcase description food safety and testing regimes stunning and slaughtering procedures hide removal evisceration time and temperature requirements for carcase chilling and freezing. |
Critical elements of the boning process will include: | cut descriptions integrated/independents boning rooms customer specifications packaging refrigeration and freezing requirements transport arrangements traceability micro testing hygiene and sanitation physical and micro contamination. |
Export and domestic requirements will include | Approved Arrangements livestock traceability micro testing product traceability and recall arrangements regulatory and standards frameworks roles and requirements of Australian Quarantine Inspection Service AQIS and State Meat Authorities Meat Hygiene Assessment (MHA) Refrigeration Index MSA food safety testing regimes animal welfare social accountability food safety market access cuts and specifications religious requirements kill method processing and packing procedures types of packaging environmental impacts of meat production and processing. |
Key legislation and regulations may include: | Australian Standards Export Act Approved Arrangements State-based legislation Codes of Practice (e.g. Animal Welfare) OH&S legislation. |
Meat testing programs may include: | microbiological testing residue testing species testing temperature logging Critical Control Points (CCPs) role of AQIS and National Association of Testing Authorities (NATA) in laboratory accreditation. |
Product sources for smallgoods production may include: | imported product Australian product different species (e.g. cattle, sheep, goats and pigs) product additives and mixes (e.g. emulsions, spices and nitrites/nitrates). |
Smallgoods products and production processes will include: | smoked product cooked product Uncooked Comminuted Fermented Meat UCFM dried meats factory-type production techniques independent retailer production techniques regulatory requirements processing equipment. |
Food safety requirements impacting smallgoods production will include: | UCFM thawing processes uncooked/cooked product handling requirements blending/batching processes packaging requirements product storage and transport requirements. |
Regulatory requirements impacting meat retailing will include: | role of State and Council authorities environmental requirements legislation, regulations and Codes of Practice OH&S, Equal Employment Opportunity (EEO) legislation Modern Awards Food Standards Code. |
Customer requirements and expectations affecting meat retailing may include: | species and cuts packaging value-adding religious dietary and allergen requirements. |
Key issues impacting meat industry employmentmay include: | labour supply and market characteristics meat industry career structures role and nature of training role of overseas workers seasonal and market factors national policies and regulations. |
Environmental impacts of a meat processing site may include: | water use waste water emissions power sources and consumption. |
Changing customer expectations may include: | animal welfare and handling organic production social accountability ethical production traceability. |
Key industry bodies will include | state and federal regulators peak industry bodies (e.g. MLA, AMIC and AMPC) unions covering the industry (e.g. (Australian Meat industry Employees Union AMIEU)) AUS-MEAT Standards determining bodies: International Organization for Standardization (ISO) Joint Accreditation System of Australia and New Zealand (JAS ANZ) Food Standard Australia New Zealand (FSANZ). |