Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Required Skills

Required skills

Ability to

inspect offal for defects

recover offal according to workplace requirements

recover offal safely according to OHampS requirements

work effectively as an individual and as part of a team

apply relevant regulatory requirements

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

types of offal recovered

methods of avoiding or dealing with contamination

sources of contamination and crosscontamination

work instructions and Standard Operating Procedures SOPs relevant to the recovery of offal

relevant regulatory requirements

types of defects and contamination of offal

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 at the normal rate of production

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


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.

Offal may include:

brain

cheeks

glands

heart

kidneys

liver

lungs

penis

rectums

skirts and flares

small intestines

spleen

stomach(s)

tail

tendons

testicles

tongue

tripe

weasand

or any other tissue recovered for human consumption or medical purposes.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

SOPs

the ability to perform the task to production requirements

work instructions.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant regulations

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

Contaminants may include:

abscess

blood

disease damage (such as Ovine Johne's Disease, Bovine Johne's Disease etc)

ingesta

tumour.