Required skills

Ability to

sort products by specification

demonstrate methods of accurately classifying product by measurement and describing products to specification

identify outofspecification meat cuts and take corrective action according to workplace requirements

apply relevant Occupational Health and Safety OHampS requirements

apply relevant regulatory requirements

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

Required knowledge

Knowledge of

methods of accurately classifying product by measurement and describing products to specification

hygiene and sanitation requirements

consequences of outofspecification meat cuts being packed and despatched or sold to a customer

relevant OHampS requirements

relevant regulatory requirements

cut and trim specifications employed in the workplace

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 for the full range of meat cuts at a premises

Context of and specific resources for assessment

Assessment documentation must be endorsed for species and cuts

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

Specifications may be defined by:

Product may be sorted according to:

Workplace requirements may include:

OH&S requirements may include:

Regulatory requirements may include: