Google Links

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

Elements and Performance Criteria

  1. Identify product required for meat product orders
  2. Check customer requirements for delivery of order
  3. Arrange orders
  4. Complete documentation

Required Skills

Required skills

Ability to

work efficiently in teams and individually

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

types of cartons and carcases which are unsuitable for loadout

export and domestic regulatory requirements related to the despatch of meat products

procedures to deal with contingencies such as incorrect orders documentation

relevant security arrangements

temperature requirements for despatch of product

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 normal production speed

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions

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

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

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.

Meat productorders may be:

carcase or cartons

Delivery may be:

container

truck

Workplace requirements may include:

enterprise-specific requirements

WHS requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions

Documentation may include:

domestic transfers

labelling, which may include:

for Australian inspection

for domestic purposes

for export purposes

pre-printed cartons

meat transfer certificates

bar codes

notice of intention

supplementary meat transfer certificates

WHS requirements may include:

enterprise WHS policies, procedures and programs

WHS 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

federal, state and territory regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

requirements set out in AS EN 12442.2-2003 Australian Standard - Animal Tissues and their Derivatives Utilised in the Manufacture of Medical Devices - Controls on Sourcing, Collection and Handling

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

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to workplace requirements