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

Elements and Performance Criteria

  1. Select meat product
  2. Enter product data
  3. Weigh carton
  4. Label carton

Required Skills

Required skills

Ability to

perform prestart checks and routine maintenance as specified in work instructions

monitor operation of equipment

weigh and label meat product cartons in accordance with workplace and regulatory requirements

check carton contents against labelling

apply relevant communication and mathematical skills

work effectively as an individual and as a team member

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

Required knowledge

Knowledge of

Occupational Health and Safety OHampS requirements related to labelling

regulatory requirements with regard to labelling

consequences of incorrect labelling

monitoring of consumables

purpose of labelling information

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 under normal rate of production

Context of and specific resources for assessment

Assessment must be conducted in a registered meat processing plant

Method of assessment

Recommended methods of assessment include

assignments

quiz of underpinning knowledge

simulation

workplace demonstration

workplace project

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.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Label information may include:

Australian inspection stamp

'bone in' or 'boneless' statement

category cipher, category in full, cut description in full

country of origin

customer requirements

date of production

duration of ageing workplace in-house bar code

enterprise-specific requirements

generic identification (species)

meat quality statement

number of pieces

temperature requirements for chiller

trade description

type of packaging

weight.

Labelling may include:

automatic or handwritten ticket

government stamp (regulation)

roller brand.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant regulations and Australian Standards

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:

communicating and working with diverse individuals and groups

interpreting customer requirements

listening and understanding, speaking clearly and directly

reading and interpreting workplace-related documentation

sharing information.

Mathematical skills may include:

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

calculators and computer software packages

operations involving comparisons and variations

reading and interpreting analogue and digital measures including clocks and scales.

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.