Required skills

Ability to

inspect hanging equipment thoroughly for damage

apply correct use of mechanical handling aids where appropriate

demonstrate the capacity to clean hanging equipment

adjust cleaning materials and process to suit the variety of materials to be cleaned

maintain a clean and neat work area

follow the cleaning procedure for iron work as described in work instructions

despatch hanging equipment promptly to slaughter floor

maintain the flow of hanging equipment through the cleaning process

report damage of hanging equipment requiring repair or disposal either orally or written according to work instructions

report any difficulties to supervisor

cooperate and communicate with team members to maintain flow through the cleaning process

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

use relevant communication skills

work in a safe manner with due regard to the cleaning chemicals used manual handling dangers and any other OHampS requirements

Required knowledge

cleaning and sanitising process for hanging equipment

function of hanging equipment in production

need for adequate sanitising of the hanging equipment

need for oiling of the iron work where applicable

relevant regulatory requirements

OHampS requirements for cleaning hanging equipment

OHampS hazards and precautions of working in this area

consequences of not returning the hanging equipment promptly to the slaughter floor

repercussions of faulty or damaged hanging equipment returning to the slaughter floor

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 when meeting the normal demands of the processing area

Context of and specific resources for assessment

Assessment must be undertaken at an operating meat processing plant

Method of assessment

Recommended methods of assessment are

quiz of underpinning knowledge

workplace demonstration of competency for the assessor

workplace referee or third party report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality 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

Carcase hanging equipment to be cleaned may include:

Carcase hanging equipment may be conveyed to and from production areas by:

OH&S requirements may include:

Workplace requirements may include:

Mechanical handling aids may include:

Regulatory requirements may include:

Communication skills may include: