Required skills

Ability to

copy and record workplace information accurately in routine formats and proformas where appropriate

demonstrate effective communication techniques with supervisors and colleagues

demonstrate the exchange of relevant routine information with others to

explain issues or problems

meet quality and food safety requirements

offer suggestions for improvement

reach conclusions

describe forms of feedback provided to colleagues and key personnel

participate in and contribute to meetings and discussions

read written information and write to a level typically required 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 appropriate communication styles when

negotiating sensitive issues

obtaining views and information from others

working with cultural social and ethnic groups

Required knowledge

Knowledge of

roles of key personnel in the workplace

sources of information relevant to own work including occupational health and safety OHS regulatory work instructions and workplace requirements

workplace standards of behaviour

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 in the workplace and over a period of time

Context of and specific resources for assessment

Assessment may involve simulation or actual demonstration of competency

Method of assessment

Recommended methods of assessment include

assignment

quiz of underpinning knowledge

simulation

workplace demonstration

workplace project

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

Communication may be:

Audience may include:

Workplace information may be:

Written information may include:

OH&S requirements may include:

Regulatory requirements may include:

Workplace requirements may include: