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Elements and Performance Criteria

  1. Identify major export legislation
  2. Identify and describe importing country requirements
  3. Identify the function of the Australian Quarantine Inspection Service (AQIS)
  4. Identify QA arrangements

Required Skills

Required skills

Ability to

access and research legislation on the ELMER system and other appropriate electronic information systems

gather analyse and present complex information to colleagues

identify and apply relevant Occupational Health and Safety OHampS requirements

identify orders relevant to particular operational situation

use communication and information technology to access required information

use relevant communication skills

Required knowledge

Knowledge of

role and jurisdiction of AQIS

role and function of AQIS meat inspection staff

antemortem and postmortem inspection procedures for importing countries

procedures for condemnation in export works

main regulatory and legislative requirements for exporting product and their application to meat processing

QA systems operating monitored and audited by AQIS in export works

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 assessed when utilising current importing country requirements and export regulations

Context of and specific resources for assessment

Assessment can utilise actual or simulated workplace environment

Method of assessment

Recommended methods of assessment include

assignments

quiz of underpinning knowledge

simulation

verified work log or diary

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.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian standards

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Research parameters include:

analysis of technical journals or manuals

review of regulatory notices, memos, updates and guidelines

synthesis of information from a range of sources

utilisation of databases (electronic or manual).

OHS 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.

Communication and information technology may be in-house or externally operated and may include:

databases, including ELMER and EXDOC

QA data recording and monitoring, including traceback or forward.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

empathising

establishing/using networks

interpreting the needs of internal/external customers

listening and understanding

negotiating responsively

persuading effectively

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.