Required skills

Ability to

apply isolation procedures

conduct preoperational checks and requirements

calculate down time for preventative maintenance

select fit and use personal protective clothing and equipment

access services used in preventative maintenance

seek advice from manuals and colleagues before working with new equipment

prepare equipment and work area to conduct preventative maintenance

resolve common problems in conducting preventative maintenance

clean preventative maintenance tools and equipment

observe cleaning requirements

maintain a clean and safe work area

rectify and report outofspecification faulty maintenance

apply waste handling requirements

report and record maintenance information

follow Occupational Health and Safety OHampS requirements hazards and controls

explain and follow roles and relationships with others involved in planning and carrying out maintenance functions

use communication and mathematical skills appropriate to the task

work with team members when appropriate to carry out tasks and solve problems

Required knowledge

Knowledge of

services used in preventative maintenance

isolation procedures

waste handling requirements

preoperational checks and requirements

cleaning requirements

OHampS requirements hazards and controls

common problems in conducting preventative maintenance

operational requirements of equipment including cleaning and sanitation following servicing

purpose of preventative maintenance and possible consequences of poor preventative maintenance

workplace information systems and schedules for conducting preventative maintenance

consequences of incorrect or inadequate routine maintenance

environmental aspects related to preventative maintenance

impact of operating and cleaning procedures on maintenance requirements eg unless product is removed from belts during cleaning belts may not track properly

quality parameters to be achieved

relationship of preventative maintenance to other work activities in the meat processing plant

food safety factors in maintaining and servicing plant and equipment

relevant 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 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 over time and under typical operating or production conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions

Resources may include

real work environment

relevant documentation such as

manufacturers instructions and operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment include

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

Maintenance instructions may include:

Tools and equipment used for servicing may include:

Reporting systems may include:

OH&S requirements may include:

Explanations may be:

Communication may:

Regulatory requirements may include:

Workplace requirements may include: