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Elements and Performance Criteria

  1. Identify anatomical features of a pork carcase
  2. Identify and name meat products using the standard product description

Required Skills

Required skills

Ability to

apply relevant communication and problemsolving skills

work effectively as an individual and as part of a team

identify and apply relevant Occupational Health and Safety OHampS regulatory and workplace requirements

identify and explain language specifications on pork product label

identify nonconforming product in accordance with specifications

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

undertake measurements and checking against specification requirements

Required knowledge

Knowledge of

product specification requirements

corrective action procedures for nonconforming product

product specification points

skeletal and anatomical structures and features of pork product to be specified

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 over time and under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace under normal enterprise or production conditions

Method of assessment

Recommended methods of assessment include

completion of standard AUSMEAT assessment

workplace demonstration

quiz of underpinning knowledge

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.

Specifications may include:

approval system

AUS-MEAT

communication

measurement

technical accuracy.

Muscles may include cuts from:

forequarter (major)

hindquarter (major).

Pork products may include:

muscle content

points of specification

product compliance

product name.

Communication skills may include:

applying numeracy skills to workplace requirements

interpreting the needs of internal or external customers

listening and understanding

reading and interpreting workplace documentation

speaking clearly and directly

sharing information

writing to audience needs.

Problem-solving skills may involve:

developing practical and creative solutions to workplace problems

identifying opportunities and solutions that might not be obvious to others

solving problems individually or in teams

using numeracy skills to solve problems.

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 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

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Measurements and checking may include:

data collection

frequency

interpreting data

monitoring sheets

non-conforming product

sample size

taking measurements.