Required skills

Ability to

analyse throughput production storage requirements meat safety product specifications customer requirements orders and the purchasing or scheduling of appropriate transport services

apply problemsolving skills to resolve transportation issues

communicate effectively with regulatory authorities and stakeholders

maintain currency of knowledge through independent research or personal development

develop supplier quality criteria including audit requirements for the purchase of transport services

establish systems for the completion and certification of product transport documentation

identify and analyse transportation options develop procedures to inform enterprise personnel customers and contractors of changes in schedules

apply relevant mathematical skills

identify and apply relevant OHampS requirements

present reports according to legal and enterprise requirements

take action to improve own work practice as a result of feedback from others selfevaluation or in response to changed work practices or requirements or technologies

use available communication and information technology systems to monitor transport purchase schedule and track consignments collect and analyse performance information

work effectively as an individual and as a team member

Required knowledge

Knowledge of

food safety requirements for meat and meat product transport vehicles

regulatory and workplace requirements relating to the transportation of meat meat products and meat byproducts

potential impact and costs of inappropriate transportation of meat meat products and meat byproducts including public liability and loss of custom

public and OHampS obligations relating to the transport of meat meat products and meat byproducts

requirements for maintaining product quality during transportation

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 at 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

a real work environment

relevant documentation such as

customer requirements or orders

manufacturer instructions and operations manuals

production and chilling schedules

regulatory requirements

workplace policy and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment include

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

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

workplace projects which focus on company 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

Transport may be:

Meat, meat products and meat by-products may include:

Analysing and selecting transport options includes:

Contracts and schedules may be developed for enterprise owned vehicles or contracted vehicles including:

Regulatory requirements may include:

Communication may:

Reports may be:

Problem-solving skills may include:

Stakeholders may include:

Mathematical skills may relate to:

OH&S requirements may include:

Systems for the tracking and trace back of consignment may be manual or electronic and include:

Workplace requirements may include: