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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. Receive stock
   • Weigh and check carcases or cartons on receipt in accordance with the number and quality ordered
   • Check ticketing and labels to ensure they comply with meat ordered
   • Check meat quality in accordance with workplace requirements
   • Receive and check dry goods to ensure they are in accordance with order placed
   • Record and report problems with receivals in accordance with workplace requirements
2. Check stock
   • Determine quantity of existing stock in accordance with workplace requirements
   • Inspect meat to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements
   • Communicate state of stock promptly to supervisor or manager
   • Discard outdated or deteriorated stock in accordance with workplace requirements
   • Determine future stock needs in accordance with workplace requirements
3. Participate in stocktake
   • Assist with stocktaking and cyclical counts, in accordance with workplace requirements
   • Complete stock records documentation in accordance with workplace stock control system
   • Report and record discrepancies in stock
   • Operate and maintain electronic recording equipment according to manufacturer's specifications, as appropriate
4. Re-order stock
   • Identify minimum stock levels in accordance with workplace requirements
   • Complete stock requisition forms or electronic orders
   • Identify undelivered stock orders on stock system and followed up without undue delay
5. Receive stock
   • Weigh and check carcases or cartons on receipt in accordance with the number and quality ordered
   • Check ticketing and labels to ensure they comply with meat ordered
   • Check meat quality in accordance with workplace requirements
   • Receive and check dry goods to ensure they are in accordance with order placed
   • Record and report problems with receivals in accordance with workplace requirements
6. Check stock
   • Determine quantity of existing stock in accordance with workplace requirements
   • Inspect meat to determine quality in accordance with health, hygiene and Quality Assurance (QA) requirements
   • Communicate state of stock promptly to supervisor or manager
   • Discard outdated or deteriorated stock in accordance with workplace requirements
   • Determine future stock needs in accordance with workplace requirements
7. Participate in stocktake
   • Assist with stocktaking and cyclical counts, in accordance with workplace requirements
   • Complete stock records documentation in accordance with workplace stock control system
   • Report and record discrepancies in stock
   • Operate and maintain electronic recording equipment according to manufacturer's specifications, as appropriate
8. Re-order stock
   • Identify minimum stock levels in accordance with workplace requirements
   • Complete stock requisition forms or electronic orders
   • Identify undelivered stock orders on stock system and followed up without undue delay

Range Statement

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Performance Evidence

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

The candidate must demonstrate the ability to:

Receive incoming stock

follow equipment and material requirements

follow workplace health and safety and hygiene requirements

identify and minimise safety hazards

use different types of weighing machines

check and interpret electronic labels

calibrate equipment

complete documentation for weighing and receipt of goods

perform stock control tasks

identify and minimise safety hazards

work with diverse individuals and groups

apply relevant workplace health and safety and regulatory requirements

use relevant communication skills

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Knowledge Evidence

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

principles of the relevant health acts and regulatory requirements in relation to stock control

ageing process and the shelf life of various products

bacterial process in ageing and deterioration of meat

differences in quality of carcases

differences in types of weighing machines

features and purpose of the stock control sheet

indications of meat contamination, and workplace procedures for handling contamination

principles and procedures of stock rotation

procedures for meat disposal

purpose of each item of data on invoices and delivery dockets

relevant workplace health and safety and regulatory requirements

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