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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare delivery area
   • Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements
2. Receive meat product
   • Weigh and check carcases or cartons on receipt according to the number and quality ordered.
   • Check ticketing and labels to ensure they comply with meat ordered
   • Check meat quality according to workplace requirements
   • Record and report problems with receivals according to workplace requirements
3. Move meat product to storage
   • Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements
   • Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements
4. Prepare delivery area
   • Check delivery area and clean if necessary before delivery to meet workplace, regulatory, workplace health and safety, hygiene and sanitation requirements
5. Receive meat product
   • Weigh and check carcases or cartons on receipt according to the number and quality ordered.
   • Check ticketing and labels to ensure they comply with meat ordered
   • Check meat quality according to workplace requirements
   • Record and report problems with receivals according to workplace requirements
6. Move meat product to storage
   • Move product from receival area to storage according to workplace health and safety, regulatory and hygiene and sanitation requirements
   • Stack, hand or store product in cool room according to workplace health and safety, hygiene and sanitation and regulatory requirements

Range Statement

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Performance Evidence

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

The candidate must:

receive incoming stock

follow equipment and material requirements

follow health and hygiene requirements

follow workplace requirements

identify and minimise safety hazards

apply relevant workplace health and safety 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 with diverse individuals and groups

use mathematical skills relevant to the task

use relevant communication skills

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Knowledge Evidence

The candidate must demonstrate a basic, factual, technical and procedural 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 workplace health and safety and regulatory requirements

limits of weight individuals are allowed to carry according to legislative and regulatory requirements

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