Required skills

Ability to

monitor product for defects according to the MHA program

identify and resolve data inconsistencies

monitor the process for conformity with the plants HACCPbased QA system in accordance with the MHA program

observe hygiene and sanitation requirements when monitoring product and process

graph and interpret trends in product and process monitoring results

instigate corrective and preventative actions when appropriate

apply relevant communication and mathematical skills

comply with OHampS requirements when monitoring product and process

maintain currency of knowledge and techniques through informal learning regular professional development or personal research

work efficiently as an individual and as a team member

identify and apply relevant OHampS and regulatory requirements

provide relevant information to work colleagues to facilitate understanding of and compliance with the applicable standards and regulations

record the monitoring results accurately

take action to improve own work practice as a result of selfevaluation feedback from others or changed work practices regulations or technology

Required knowledge

Knowledge of

purpose of an MHA program

classification of defects

when and how corrective actions are to be taken in response to monitoring outcomes

types and purpose of control charts

purpose of trend charts

what a trend is and why it is important when monitoring process and product

how process compliance monitoring is to be undertaken

how the approved sample plan is implemented for product monitoring

purpose of the process conformity index

types of defects to be identified in carcase offal and carton product

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 undertaken 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 implementing a real MHA program

Context of and specific resources for assessment

Assessment must occur in an operating abattoir or boning room

Method of assessment

Recommended methods of assessment include

assignment

quiz of underpinning knowledge

simulation

workplace demonstration

workplace project

workplace referee 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

Sampling plan will include:

Workplace requirements may include:

Established criteria for rating the process include:

Plotting on simple trend charts must include showing specified zones as:

Plotting on control charts must show:

Communication skills may include:

Mathematical skills may include:

OH&S requirements may include:

Regulatory requirements may include: