Required skills

Ability to

assess plans for a meat processing establishment against regulatory requirements

describe the layout operation and product flow of a range of meat processing establishments

identify elements of production process design that demonstrate efficient hygienic and practical production procedures for edible and inedible products

consult with relevant stakeholders to ensure all requirements are addressed

work effectively as an individual and as part of a team

identify and apply relevant workplace requirements

interpret flow charts and plans relating to the design and construction of meat processing plants

prepare reports relevant to the task

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

use relevant communication skills

Required knowledge

Knowledge of

quality principles in relation to cleaning and repair of plant and equipment

relevant statutory requirements for design and construction of abattoirs to meet hygienic production OHampS and animal welfare requirements

critical points in meat processing establishments that relate to design

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

Plans are assessed in simulated situations but must be assessed against current legislation and codes

Context of and specific resources for assessment

Assessment must be undertaken utilising realistic plans for slaughtering or boning facilities

Method of assessment

Recommended methods of assessment are

assignment

debrief

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration

workplace project

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 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

Regulatory requirements may include:

Stakeholders may include:

OH&S requirements may include:

Workplace requirements may include:

Communication skills may include: