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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. |
Production techniques may include: | location flock/herd sizefeedlots or paddock raisedorganicresearch trials. |
Species to be slaughtered may include: | cattlesheepgoatspigshorsesratites crocodiles. |
Traceability requirements may include: | National Livestock Identification Scheme (NLIS)ear and tail tagsstate-based requirements PigPassdisease notificationcustomer requirements, such as Country of Origin Labelling (COOL). |
Purchasing process and selling alternatives may include: | contractual requirements'over the hook'live purchasing in paddock or saleyardscomputer sellingmajor customers (e.g. Woolworths, Tesco, McDonalds) paddock-plate purchasing systems. |
Critical elements of the slaughtering process will include: | animal welfare and handling requirementsquality determinants (e.g. stress)carcase description food safety and testing regimes stunning and slaughtering procedures hide removaleviscerationtime and temperature requirements for carcase chilling and freezing. |
Critical elements of the boning process will include: | cut descriptionsintegrated/independents boning roomscustomer specificationspackaging refrigeration and freezing requirements transport arrangementstraceabilitymicro testinghygiene and sanitationphysical and micro contamination. |
Export and domestic requirements will include | Approved Arrangementslivestock traceabilitymicro testing product traceability and recall arrangementsregulatory and standards frameworksroles and requirements of Australian Quarantine Inspection Service AQIS and State Meat Authorities Meat Hygiene Assessment (MHA)Refrigeration Index MSAfood safety testing regimes animal welfaresocial accountability food safetymarket accesscuts and specificationsreligious requirementskill methodprocessing and packing procedurestypes of packagingenvironmental impacts of meat production and processing. |
Key legislation and regulations may include: | Australian StandardsExport ActApproved Arrangements State-based legislation Codes of Practice (e.g. Animal Welfare) OH&S legislation. |
Meat testing programs may include: | microbiological testingresidue testingspecies testingtemperature loggingCritical Control Points (CCPs)role of AQIS and National Association of Testing Authorities (NATA) in laboratory accreditation. |
Product sources for smallgoods production may include: | imported productAustralian product different species (e.g. cattle, sheep, goats and pigs)product additives and mixes (e.g. emulsions, spices and nitrites/nitrates). |
Smallgoods products and production processes will include: | smoked product cooked productUncooked Comminuted Fermented Meat UCFMdried meatsfactory-type production techniques independent retailer production techniques regulatory requirements processing equipment. |
Food safety requirements impacting smallgoods production will include: | UCFMthawing processes uncooked/cooked product handling requirements blending/batching processespackaging requirementsproduct storage and transport requirements. |
Regulatory requirements impacting meat retailing will include: | role of State and Council authoritiesenvironmental requirementslegislation, regulations and Codes of PracticeOH&S, Equal Employment Opportunity (EEO) legislation Modern AwardsFood Standards Code. |
Customer requirements and expectations affecting meat retailing may include: | species and cutspackagingvalue-addingreligiousdietary and allergen requirements. |
Key issues impacting meat industry employmentmay include: | labour supply and market characteristicsmeat industry career structuresrole and nature of training role of overseas workersseasonal and market factorsnational policies and regulations. |
Environmental impacts of a meat processing site may include: | water usewaste wateremissionspower sources and consumption. |
Changing customer expectations may include: | animal welfare and handlingorganic productionsocial accountability ethical production traceability. |
Key industry bodies will include | state and federal regulatorspeak industry bodies (e.g. MLA, AMIC and AMPC)unions covering the industry (e.g. (Australian Meat industry Employees Union AMIEU))AUS-MEATStandards determining bodies: International Organization for Standardization (ISO)Joint Accreditation System of Australia and New Zealand (JAS ANZ) Food Standard Australia New Zealand (FSANZ). |