Required skills

Ability to

identify critical control points in the meat preservation process

apply relevant communication and mathematical skills

maintain currency of knowledge through professional development and selfdirected research

work effectively as an individual and as a team member

determine and implement corrective action

identify and apply relevant Occupational Health and Safety OHampS requirements

interpret monitoring data and identify outofspecification performance or product

monitor the preservation of meat to ensure compliance with workplace and regulatory requirements

record monitoring information accurately

report nonconformances to appropriate personnel

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

Required knowledge

Knowledge of

criteria for rejected reprocessed or recalled product

process involved in preserving meat in own workplace

critical aspects of meat safety and hygiene in the preservation process

relevant procedures to ensure the preserved meat product is safe and fit for human consumption

reject and recall procedures

impact of the preserving process on product quality including eating quality

regulatory requirements relating to the preservation of meat and products

reject and recall 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 while monitoring a commercial meat preservation operation

Context of and specific resources for assessment

Assessment may involve a simulated monitoring role for the trainee

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

Preservation methods may include:

Workplace requirements may include:

Equipment may include:

Hygieneand sanitation requirements may include:

Communication skills may include:

Mathematical skills may include:

OH&S requirements may include:

Regulatory requirements may include:

Reporting and recording may: