Required skills

Ability to

demonstrate the inspection and selection of meat products prior to packaging

select and blend meat cuts and trimmings to meet customer specifications where appropriate

pack and arrange product to workplace customer and regulatory requirements

accurately weigh a variety of products where appropriate

inspect packaging for defects and take appropriate action

work effectively as an individual and as part of a team

comply with OHampS requirements for packing including safe handling

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

how a variety of products may need to be arranged for packing

labelling requirements where relevant

requirements for inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications

packaging requirements for the range of meat products to be packaged

workplace customer and regulatory requirements related to packing products

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 has to be demonstrated at a rate of packing that meets workplace requirements over a period of time

Context of and specific resources for assessment

Assessment has to be conducted in an operating meat processing plant

Method of assessment

Recommended methods of assessment include

quiz of underpinning knowledge

workplace

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

Meat products may include:

Workplace requirements may include:

Regulatory requirements may include:

OH&S requirements may include:

Communication skills may include: