The unit is applicable to tradespersons in meat retail operations.
This unit covers the skills and knowledge required to receive meat product.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
Nil
This unit contains employability skills.
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.
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 must be demonstrated over time and under typical operating conditions for the enterprise. |
Context of, and specific resources for assessment | Assessment must occur in the workplace under normal workplace conditions. |
Method of assessment | Recommended methods of assessment include: quiz of underpinning knowledge simulation workplace demonstration 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. |
List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
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.
Required skills |
Ability to: receive incoming stock follow equipment and material requirements follow health and hygiene requirements follow workplace requirements identify and minimise safety hazards apply relevant OH&S and regulatory requirements calibrate equipment correctly use different types of weighing machines complete documentation for weighing and receiving goods explain the features and purpose of a stock control sheet work individually or with others to carry out tasks work with diverse individuals and groups use mathematicalskills relevant to the task use relevant communication skills |
Required knowledge |
Knowledge of: principles of the relevant health Acts and regulatory requirements in relation to stock control differences in quality of carcases differences in types of weighing machines indications of meat contamination and workplace procedures for handling contamination storage requirements for a range of species and meat cuts features and purpose of a stock control sheet purpose of each item of data on invoices and delivery dockets relevant OH&S and regulatory requirements limits of weight individuals are allowed to carry according to legislative and regulatory requirements |
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. | |
Workplace requirements may include: | enterprise-specific procedures and ethical standards Standard Operating Procedures (SOPs) work instructions. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption federal, state and territory regulations regarding meat processing state OH&S Acts. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements, which may include acceptable weight limits a person may carry 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. |
Meat products may include: | carton meats dry products, such as skins frozen goods pre-packaged goods whole carcases sides of carcases. |
Ticketing and labels may include: | AUS-MEAT language other processor specification data. |
Checking meat quality includes: | abnormal condition ageing ante-mortem trauma classification colour composition contamination fat colour and dimension fat depth muscle post-mortem trauma weight. |
Documentation may include: | claim and credit forms invoices order forms. |
Explanations may: | be presented orally or in writing using standard formats include information from several sources present information in diagrammatic, tabular, graphic or pictorial formats require summaries of information for presentation to work colleagues use a range of communications technology and media use workplace, mathematical and technical language. |
Mathematical may include: | accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas estimating and calculating load weights and sizes of cartons and carcases operations involving percentages, comparisons and variations reading and interpreting analogue and digital measures including scales, pressured gauges and thermometers routine estimations and calculations using a range of specified formulas and procedures using calculators and computer software packages. |
Communication may include: | interacting with people from a range of cultural, social and ethnic backgrounds interacting with colleagues, superiors, customers, clients and external parties applying mathematical skills to workplace requirements empathising with customers and work colleagues interpreting the needs of internal and external customers listening and understanding, and speaking clearly and directly reading and interpreting workplace documentation the use of negotiation, persuasion and assertiveness skills own work area and wider work area sharing of information writing to audience needs. |
Weighing machines may include: | computerised manual. |
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.
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Delivery area is checked and cleaned if necessary before delivery to meet workplace, regulatory, Occupational Health and Safety (OH&S), hygiene and sanitation requirements. | |||
| Carcases or cartons are weighed and checked on receipt according to the number and quality ordered. | |||
| Ticketing and labels are checked to ensure they comply with meat ordered. | |||
| Meat quality is checked according to workplace requirements. | |||
| Problems with receivals are recorded and reported according to workplace requirements. | |||
| Product is moved from receival area to storage according to workplace OH&S, regulatory and hygiene and sanitation requirements. | |||
| Product is stacked, hung or stored in cool room according to workplace, OH&S, hygiene and sanitation and regulatory requirements. |
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
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Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: