Google links for MTMR212B - Receive meat product

Elements and Performance Criteria

Prepare delivery area
- Delivery area is checked and cleaned if necessary before delivery to meet workplace, regulatory, Occupational Health and Safety (OH&S), hygiene and sanitation requirements.
Receive meat product
Move meat product to storage
- Product is moved from receival area to storage according to workplace OH&S, regulatory and hygiene and sanitation requirements.
- Product is stacked, hung or stored in cool room according to workplace, OH&S, hygiene and sanitation and regulatory requirements.

Required Skills

Required skills

Ability to

receive incoming stock

follow equipment and material requirements

follow health and hygiene requirements

follow workplace requirements

identify and minimise safety hazards

apply relevant OHampS and regulatory requirements

calibrate equipment correctly

use different types of weighing machines

complete documentation for weighing and receiving goods

explain the features and purpose of a stock control sheet

work individually or with others to carry out tasks

work with diverse individuals and groups

use mathematicalskills relevant to the task

use relevant communication skills

Required knowledge

Knowledge of

principles of the relevant health Acts and regulatory requirements in relation to stock control

differences in quality of carcases

differences in types of weighing machines

indications of meat contamination and workplace procedures for handling contamination

storage requirements for a range of species and meat cuts

features and purpose of a stock control sheet

purpose of each item of data on invoices and delivery dockets

relevant OHampS and regulatory requirements

limits of weight individuals are allowed to carry according to legislative and regulatory requirements

Evidence Required

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 conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace under normal workplace conditions

Method of assessment

quiz of underpinning knowledge

simulation

workplace demonstration

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

Range Statement

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.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

federal, state and territory regulations regarding meat processing

state OH&S Acts.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements, which may include acceptable weight limits a person may carry

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Meat products may include:

carton meats

dry products, such as skins

Ticketing and labels may include:

AUS-MEAT language

other processor specification data.

Checking meat quality includes:

fat colour and dimension

Documentation may include:

claim and credit forms

invoices

order forms.

Explanations may:

be presented orally or in writing using standard formats

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use a range of communications technology and media

use workplace, mathematical and technical language.

Mathematical may include:

accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas

estimating and calculating load weights and sizes of cartons and carcases

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures including scales, pressured gauges and thermometers

routine estimations and calculations using a range of specified formulas and procedures

using calculators and computer software packages.

Communication may include:

interacting with people from a range of cultural, social and ethnic backgrounds

interacting with colleagues, superiors, customers, clients and external parties

applying mathematical skills to workplace requirements

empathising with customers and work colleagues

interpreting the needs of internal and external customers

listening and understanding, and speaking clearly and directly

reading and interpreting workplace documentation

the use of negotiation, persuasion and assertiveness skills

own work area and wider work area

sharing of information

writing to audience needs.

Weighing machines may include:

computerised

manual.

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MTMR212B - Receive meat product

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Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement