Required skills

Ability to

measure fat according to workplace requirements

check and maintain equipment in accordance with work instructions

observe relevant Occupational Health and Safety OHampS requirements

report equipment faults to supervisor

read record and report measurement information

work effectively as an individual and as part of a team

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 relevant communication skills

Required knowledge

Knowledge of

purpose of fat measurements and regulatory requirements

relevant OHampS requirements

sites for possible damage including hide stripper air knife bruising excessive trim wavy finish and soft siding and appropriate actions to ensure incorrect measurements are not recorded

possiblecauses of error in measurement such as contact plate not flat blunt blade bent blade wrong site dirty light diode and incorrect measuring action

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 while complying with a set standard for fat measurement such as AUSMEAT

Context of and specific resources for assessment

Assessment must be conducted in a registered operating meat processing plant

Method of assessment

Recommended methods of assessment include

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

Measuring equipment may include:

Workplace requirements may include:

Types of damage to the measurement site include:

OH&S requirements may include:

Communication skills may include:

Regulatory requirements may include:

Possible causes of error in measuring fat depth include: