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Elements and Performance Criteria

1. Work within the industry sector
   • Examine composition and structure of the meat industry to provide an overview for work priorities
   • Examine major species and trade markets
   • Trace path of meat from paddock to plate
   • Trace flow of product from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants
   • Identify products
2. Apply workplace policies
   • Obtain and apply relevant workplace policies including environmental policies; mission statements; workplace health and safety policies; organisational structure; Quality Assurance (QA); strategic planning; anti-bullying; and work instructions
   • Identify role of trainees in relation to workplace policies
   • Obtain information on working conditions and identify important elements
3. Follow award or employment agreement provisions
   • Obtain and apply information about relevant award provisions and employment conditions
   • Obtain and explain information on employee rights and responsibilities
4. Identify appropriate industry organisations and associations
   • Identify major industry organisations, peak bodies and regulatory bodies, and explain their roles
5. Follow Equal Employment Opportunity (EEO) legislative requirements
   • Obtain and apply relevant information about EEO provisions
   • Obtain information on sexual harassment policies and explain them in terms of personal responsibility
6. Demonstrate awareness of environmental issues in the meat industry
   • Identify relevant environmental regulatory requirements
   • Identify workplace environmental policies and practices
   • Identify consequences of not following workplace environmental policies and practices
7. Demonstrate awareness of industry animal welfare policies
   • Explain the importance of animal welfare considerations to the meat industry
   • Identify key industry policies and approaches to addressing animal welfare issues
8. Work within the industry sector
   • Examine composition and structure of the meat industry to provide an overview for work priorities
   • Examine major species and trade markets
   • Trace path of meat from paddock to plate
   • Trace flow of product from stockyards to meat processing plant, to meat wholesalers and retailers, and through smallgoods plants
   • Identify products
9. Apply workplace policies
   • Obtain and apply relevant workplace policies including environmental policies; mission statements; workplace health and safety policies; organisational structure; Quality Assurance (QA); strategic planning; anti-bullying; and work instructions
   • Identify role of trainees in relation to workplace policies
   • Obtain information on working conditions and identify important elements
10. Follow award or employment agreement provisions
    • Obtain and apply information about relevant award provisions and employment conditions
    • Obtain and explain information on employee rights and responsibilities
11. Identify appropriate industry organisations and associations
    • Identify major industry organisations, peak bodies and regulatory bodies, and explain their roles
12. Follow Equal Employment Opportunity (EEO) legislative requirements
    • Obtain and apply relevant information about EEO provisions
    • Obtain information on sexual harassment policies and explain them in terms of personal responsibility
13. Demonstrate awareness of environmental issues in the meat industry
    • Identify relevant environmental regulatory requirements
    • Identify workplace environmental policies and practices
    • Identify consequences of not following workplace environmental policies and practices
14. Demonstrate awareness of industry animal welfare policies
    • Explain the importance of animal welfare considerations to the meat industry
    • Identify key industry policies and approaches to addressing animal welfare issues

Range Statement

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Performance Evidence

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

The candidate must:

explain employee responsibilities

explain the flow of product from receival to sale in own workplace

follow relevant workplace policies

identify relevant workplace requirements, policies and procedures and explain their implications for trainees

list the markets where the company's products are distributed

name the products produced in own workplace

outline the path of meat from paddock to plate

relate to others in an effective and non-discriminatory way

use relevant communication skills

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Knowledge Evidence

The candidate must demonstrate a basic factual, technical and procedural knowledge of:

dispute resolution procedures in the workplace

nature and role of work instructions, Standard Operating Procedures (SOPs),explanations and reports

principles of EEO and policies to prevent sexual harassment

relevance of WHS and regulatory requirements for meat industry employees

workplace employment conditions

enterprise ethical standards and requirements for interacting with other employees and staff

animal welfare policies and procedures

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