Required skills

Ability to

apply mathematical concepts to monitoring procedures eg temperature checks and adjustments

apply relevant communication skills

assess carcases according to workplace regulatory and where appropriate AUSMEAT requirements

complete documentation including accurate and legible labelling

work effectively as an individual and as part of a team

identify and apply relevant Occupational Health and Safety OHampS requirements

identify product chiller requirements

identify product health and hygiene requirements

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

use available technology to record gather and interpret productmonitoring data

Required knowledge

Knowledge of

carcase grading system employed in a plant

product transfer and storage methods

process involved in assessing chillers in the workplace

product quality monitoring processes

importance of fat depth carcase colour and other grading parameters

rejection procedures

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 utilising documented product specifications and a significant number of carcases

Context of and specific resources for assessment

Assessment must be conducted in an operating meat processing plant

Method of assessment

Recommended methods of assessment include

assignments

debriefs

quiz of underpinning knowledge

simulation

verified work log or diary

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

Products may include:

Chiller temperature may:

Regulatory requirements may include:

Workplace requirements may include:

Mathematical concepts may include:

Communication skills may include:

OH&S requirements may include: