1. Establish and implement a valid sampling plan
   • Sampling tables from AS 1199.1-2003 and AS 1199.0-2003 are recognised and used.
   • Items and purpose of sampling are determined.
   • Acceptable quality levels are determined in accordance with relevant Australian Standards.
   • Sampling plans are determined.
   • Sampling is conducted according to workplace requirements.
   • Test results are recorded and monitored.
   • Test results are interpreted and reported to relevant personnel.

This describes the essential skills and knowledge required for this unit Where bold italicised text is used further information is detailed in the Range Statement

Apply mathematical skills to a level required to undertake accurate sampling

Demonstrate ability to work effectively as an individual and as part of a team

Demonstrate aseptic sampling techniques for microsample or swabs

Describe the routine tests performed on meat or meat products in the plant

Establish a sampling plan according to relevant Australian Standards

Identify and apply relevant OHampS regulatory and workplace requirements

Identify and explain the requirements of relevant Australian Standards

Outline the preparation and analysis of specimens or samples

Record sampling information accurately to meet workplace and regulatory requirements

Report test results promptly to relevant personnel

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

Use relevant communication skills

Utilise available workplace technology to establish record and monitor sampling program data

The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria Required Skills and Knowledge the Range Statement and the Assessment Guidelines for this Training Package

The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any 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. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.