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Elements and Performance Criteria

  1. Inspect samples of carton meat for defects
  2. Assess samples against pre-determined defect tolerances

Required Skills

Required skills

Ability to

inspect identify and record defects

identify defects and explain the relevant critical limits and specifications

interpret information including details of out of tolerance samples

take corrective action if defect tolerances are exceeded

follow reinspection procedures to workplace requirements

apply relevant communication and mathematical skills

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

defect tolerance

procedures for reporting defects and samples outside tolerance

sampling program and consequence of not following procedures

relevant Occupational Health and Safety OHampSrequirements

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 while complying with

Australian Quarantine Inspection Service AQIS andor state meat authority regulations

company procedures

Context of and specific resources for assessment

Assessment must take place in a meat processing plant under real working 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


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.

Carton meat may include:

meat cuts and

offal.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations

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

federal, state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

interpreting needs of internal or external customers

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

using negotiation or persuasion skills

working with diverse individuals and groups

writing to audience needs.

Mathematical skills may:

involve accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas

involve interpreting and drawing conclusions from routine charts, bar graphs, pie charts, etc

involve use of calculators and computer software packages

include operations involving percentages, comparisons and variations

require reading and interpreting analogue and digital measures (e.g. clocks, scales, pressured gauges, thermometers, cash registers)

relate to own work and work area problem-solving

involve routine estimations and calculations using a range of specified formula and procedures.

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.