Required skills

Ability to

demonstrate a basic understanding of sustainability

interpret workplace information

report nonconformances

recognise and follow procedures follow instructions and respond to change

relate to people from a range of social cultural ethnic backgrounds and physical and mental abilities

apply relevant communication and mathematical skills

ask questions and clarify work requirements

work effectively as an individual and as part of a team

follow good housekeeping procedures and practices

apply relevant Occupational Health and Safety OHampS regulatory and workplace 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

take corrective action according to workplace requirements

work with others to solve problems relating to environmental performance

Required knowledge

Knowledge of

environmental and resource efficiency hazards and risks associated with own workplace and own work area

workplace environmental management strategies affecting own work practice

relevant environmental and resource efficiency systems and procedures for own work area

relevant OHampS regulatory and workplace requirements

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 competence 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 in this unit must be demonstrated under conditions that are the same as the speed of production and within the parameters of the role responsibilities

Context of and specific resources for assessment

Assessment should be undertaken in an operating meat processing plant or food service operation

Method of assessment

Recommended methods of assessment include

demonstration snapshot of performance

quiz question and answer

observation of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality 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

Environmental and resource efficiency issues may include:

Wastes and emissions may include:

Regulatory requirements may include:

Compliance includes:

Communication skills may include:

OH&S requirements may include:

Workplace requirements may include:

Workplace environmental management strategies may include: