Required skills

Ability to

consistently follow workplace hygiene and sanitation procedures

work effectively as an individual and as part of a team to keep work areas clean

demonstrate basic hygiene and sanitation practices in all activities undertaken in the workplace

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

use communication skills relevant to the task

use and mix cleaning chemicals if used according to manufacturer specifications regulatory and workplace requirements

Required knowledge

Knowledge of

hygiene and sanitation requirements for own area

reporting procedures for contamination as appropriate

chemical contamination risks to product and how they are controlled

consequences of contaminated or spoiled meat leaving the establishment

consequences of failing to follow workplace requirements for hygienic handling and processing of meat

time temperature and moisture requirements for microbial growth

causes of food spoilage and poisoning

possible sources of contamination and crosscontamination in the worksite

visual evidence of contamination

microbes which may affect meat

the scope and coverage of AS Hygienic production and transportation of meat and meat products for human consumption

sources of physical and microbiological contamination in meat establishments and how these hazards are controlled

monitoring methods eg visual looks clean smells clean and use of protein sticks

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 during the normal operations of a meat establishment

Context of and specific resources for assessment

Assessment must include a demonstration of onthejob competency while performing a task in the workplace

Method of assessment

Recommended methods of assessment are

quiz of underpinning knowledge

workplace demonstration

workplace referee or thirdparty 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 wwwmintraccomau or telephone

OH&Srequirements may include:

Workplacerequirements may include:

Regulatory requirements may include:

Sources of contamination may include:

Steps taken to reduce the risk may include:

Corrective action may include:

Hygiene and sanitationrequirements may include:

Communication may: