Required skills

Ability to

accurately calculate averages average range and standard deviation

consistently use estimation processes

consistently use mathematical processes

consistently use mathematical symbols and diagrams

consistently prepare and interpret statistical charts and tables including frequency charts and tables

consistently prepare and interpret graphs

apply relevant Occupational Health and Safety OHampS regulatory and workplace requirements

use relevant communication skills

Required knowledge

Knowledge of

estimation processes

mathematical processes

mathematical symbols and diagrams

purpose and structure of statistical charts and tables including frequency charts and tables

purpose and structure of graphs

purpose of calculating averages

purpose of measuring the dispersion of values

relevant OHampS 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 under typical operating conditions for the enterprise and within the parameters of the role and responsibilities

Context of and specific resources for assessment

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

Resources may include

a real work environment

calculations as required

conversion charts used in the workplace

formulae to calculate mean mode and median range and standard deviation

relevant documentation such as

manufacturers instructions and operations manuals

regulatory requirements

work procedures including advice on safe work practices food safety and environmental requirements

workplace policies and procedures

relevant equipment and materials

statistical process control charts or similar records

work tasks requiring calculation of averages and deviation

workplace forms documents charts and graphs used for recording data

Method of assessment

Recommended methods of assessment include

assignments

simulation

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

Frequency tables and charts may include:

Calculations may be:

Measures of central tendency (averages) include:

Measures of dispersion include:

Graphs may be:

Meat processing data is presented in accordance with:

OH&S requirements may include:

Regulatoryrequirements may include:

Workplace requirements may include:

Communication skills may include: