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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. Set and achieve personal goals
  2. Establish and achieve personal work priorities
  3. Maintain and update professional skills and knowledge
  4. Review own work performance

Required Skills

Required skills

Ability to

apply judgement experience and knowledge of enterprise deadlines and targets

develop strategies for minimising and managing stress

document professional development and training achievements

identify and apply relevant Occupational Health and Safety OHampS regulatory and workplacerequirements

identify personal career path and opportunities

keep uptodate with enterprise procedures and processes

make decisions within own responsibility and accountability

manage time effectively

participate in internal and external networks to develop own knowledge skills and competence

plan and sequence tasks and activities

respond to others openly and fairly

review own strengths weaknesses and level of competence and identify areas for improvement

seek and accept constructive feedback on own performance

use relevant communication skills

utilise a range of information and communication technologies to organise and complete tasks on schedule

Required knowledge

Knowledge of

characteristics required of an effective leader in the meat industry

enterprise goals directions and ethical standards and values

how personal goals contribute to the achievement of enterprise goals

own role in achieving organisations goals

potential career paths available in the industry

Evidence Required

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 supported by a referees report

Context of and specific resources for assessment

Assessment must demonstrate actual management of a work load at an appropriate level

Method of assessment

Recommended methods of assessment include


quiz of underpinning knowledge


verified work log or diary

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

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Technology may include:

information and communication technologies including:

diaries or organisers

computerised equipment

personal computers

online services



automatic and semi-automatic machinery

robotic equipment.

Feedback may be:

formal and informal, and include performance appraisals.

Professional development opportunities may include:

participation in industry networks, conferences and seminars

membership of industry and professional associations

structured training



action learning

use of competency standards

professional and technical journals

articles and magazines.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

hygiene and sanitation requirements

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection


lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering


waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatoryrequirements may include:

animal welfare

Australian Standards pertaining to the meat industry

commercial law, including fair trading and trade practices

consumer law

corporate law, including registration, licensing and financial reporting

environmental and waste management

Equal Employment Opportunity (EEO), anti-discrimination and sexual harassment

export requirements

Export Control Act

food safety

food standards

hygiene and sanitation requirements

industrial awards and agreements


relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption




Workplacerequirements may include:

enterprise ethical standards, values and obligations

enterprise-specific procedures, policies and plans

Standard Operating Procedures (SOPs)

work instructions.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive


establishing/using networks

interpreting the needs of internal/external customers

listening and understanding

negotiating responsively

persuading effectively

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.