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

use different types of weighing machines

calibrate equipment correctly

complete documentation for weighing and receipt of goods

perform stock control tasks

follow equipment and material requirements

follow health and hygiene requirements

follow workplace requirements

identify and minimise safety hazards

work individually or with others to carry out tasks

work with diverse individuals and groups

apply relevant Occupational Health and Safety OHampS and regulatory requirements

use relevant communication skills

Required knowledge

Knowledge of

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

ageing process and the shelf life of various products

bacterial process in ageing and deterioration of meat

differences in quality of carcases

differences in types of weighing machines

features and purpose of the stock control sheet

indications of meat contamination and workplace procedures for handling contamination

principles and procedures of stock rotation

procedures for meat disposal

purpose of each item of data on invoices and delivery dockets

relevant OHampS and regulatory 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 conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment

Method of assessment

Recommended methods of assessment include

simulation

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

Stock may include:

Ticketing and labels may include:

Meat is checked for:

Workplace requirements may include:

Documentation may include:

OH&Srequirements may include:

Communication skills may include:

Regulatory requirements may include:

Weighing machines may include: