Required skills

Ability to

apply relevant communication and mathematical skills

maintain currency of knowledge and techniques through informal learning regular professional development and personal research such as by using the web industry journals circulars from regulators and industry workshops

work effectively as an individual and as a team member

demonstrate initiative and creativity in proposing solutions and contributing to the development of appropriate actions to resolve problems

identify and apply relevant Occupational Health and Safety OHampS and workplace requirements

monitor production of UCFM to ensure compliance with workplace and regulatory requirements

provide relevant information to work colleagues to facilitate understanding of and compliance with the Australian Standards and associated regulations

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

use technology to access information prepare reports and to access and prepare relevant data

Required knowledge

Knowledge of

process involved in manufacturing UCFM

purpose of fermentation

raw materials storage and selection

fermentation control criteria for pH

fermentation speed control

purpose of maturation and drying

maturation and drying speed control

impact of the raw material on product quality and food safety

water activity as a release criteria

microbiological criteria in UCFM production and microbiological limits of UCFM particularly the following significant microbial pathogens enterohaemorrhagic Escherichia coli Salmonella enterotoxin of Staphylococcus aureus and Listeria monocytogenes

physical hazards for UCFM products

role of starter culture

storage and handling requirements for starter culture

product handling and release criteria

impact of critical limits in a HACCP program for UCFM production

procedures required to ensure the product is fit for human consumption and meets regulatory food safety and quality requirements

implementation of the HACCP plan for the production of UCFM products

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 through sustained performance over time with an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise

Context of and specific resources for assessment

Resources may include

relevant documentation such as

manufacturers instructions and operation manuals

regulatory requirements

workplace policy and procedures

workplace environment

Method of assessment

Recommended methods of assessment include

assignment focusing on understanding and application of principles and theory to workplace operations

thirdparty referee report of sustained performance at appropriate level of authority and responsibility

workplace project with a focus on enterprise environment and conditions

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

UCFM products may include

Micro-organisms may include:

Major threats may include:

Common sources of chemical hazards/contamination may include:

Regulatory requirements may include:

Equipment may include:

Ingredients may include:

Recording and monitoring systems may be:

Communicationskills may include:

Mathematical skills may include:

OH&S requirements may include:

Workplace requirements may include: