Required skills include

Ability to

collect record and analyse data

communicate with work teams and management

communicate complex technical information to culturally diverse staff

interpret product specifications standards and production information

use enterprise procedures to control document versions

use computers to develop control and store documentation

develop plans

prioritise tasks

solve problems

apply literacy skills to

compile reports

use Plain English

interpret complex technical specifications or data

prepare detailed specifications procedures and work instructions

read and interpret information

record and analyse data

report progress and technical information

use numeracy skills to

calculate time and other production data

estimate volume mass and weight

gather and record data

prepare technical reports

Required knowledge includes

Knowledge of

communication techniques appropriate for culturally diverse workforce

Hazard Analysis Critical Control Point HACCP and food safety plan

legal and regulatory requirements impacting the Australian meat processing industry

WHS requirements

methods available to regulate production flows temperature control and time

product and process specifications

organisational communication systems

production systems including corrective actions and control points

validation techniques

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

Assessment must confirm the ability to

perform tasks necessary to develop and validate work instructions or SOP

implement the work instructions or SOPs

assess implementation against the product specification WHS requirements and as meeting the learning needs of intended staff

Assessment must confirm knowledge of

enterprise Standard Operating Procedures SOPs

HACCP planning

product specifications quality objectives and production parameters

sources of information relating to equipment and personnel capability

special language requirements of the workplace

the manageable tasks capable of completion within the time available and to the requirements of the product specification

the processes for validating documents

workplace WHS requirements

version control

workplace chain of communication

implementation processes

record keeping requirements

Context of and specific resources for assessment

Assessment must be conducted in the workplace

Resources may include

applicable regulations and customer specifications

access to processing or production facilities

enterprise WHS policy

enterprise product specifications

equipment operating parameters

relevant food safety standards

translator or translations of material written in a language other than English

video or other projection equipment for materials not in written form

Method of assessment

The following assessment methods are suggested

project writing work instructions or SOPs work or scenario based completing a validation process and developing an implementation plan

project rewriting or modifying existing work instructions or SOPs completing a validation process and then implementing the revised versions

workplace referees report

written or oral questions

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

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

Regulatory and customer requirements may include:

Format and language may include:

Corrective actions and/or critical control points may relate to:

Safe work practices may include:

Conformance to workplace and regulatory requirements of images and diagrams may include:

Required approvals may include: