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Elements and Performance Criteria

1. Assess proposed site for a meat processing plant
   • Identify workplace production requirements
   • Assess site suitability for a meat processing establishment in terms of regulatory requirements
   • Identify factors that will affect key stakeholders in the site
2. Assess the design and construction of a proposed meat processing establishment
   • Identify and apply relevant regulations and importing country requirements, for the design and construction of a meat processing establishment
   • Identify and apply all statutory and practical requirements for Quality Assurance (QA), animal welfare, workplace health and safety, and hygiene and sanitation to the design
   • Assess yard design in terms of achieving safe, effective and efficient movement of stock
   • Assess design in terms of achieving effective and efficient product flow and separation of edible and inedible products
3. Assess proposed site for a meat processing plant
   • Identify workplace production requirements
   • Assess site suitability for a meat processing establishment in terms of regulatory requirements
   • Identify factors that will affect key stakeholders in the site
4. Assess the design and construction of a proposed meat processing establishment
   • Identify and apply relevant regulations and importing country requirements, for the design and construction of a meat processing establishment
   • Identify and apply all statutory and practical requirements for Quality Assurance (QA), animal welfare, workplace health and safety, and hygiene and sanitation to the design
   • Assess yard design in terms of achieving safe, effective and efficient movement of stock
   • Assess design in terms of achieving effective and efficient product flow and separation of edible and inedible products

Range Statement

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Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must maintain abattoir design and construction standards.

The candidate must:

assess plans for a meat processing establishment against regulatory requirements

describe the layout, operation, stock and product flow of a range of meat processing establishments

identify elements of production process design that demonstrate efficient, hygienic and practical production procedures for edible and inedible products

consult with relevant stakeholders to ensure all requirements are addressed

identify and apply relevant workplace requirements

interpret flow charts and plans relating to the design and construction of meat processing plants

prepare reports relevant to the task

use relevant communication skills

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Knowledge Evidence

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

relevant statutory requirements for design and construction of abattoirs to meet hygienic production, workplace health and safety, and animal welfare requirements

critical points in meat processing establishments that relate to design

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