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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. |
Preparing of equipment includes: | programming automatic machines to specifications, where applicable. |
Equipment and machinery used in processing may include: | automatic injector machine (Injectomat)massagerspumping equipment. |
Product may include: | beef (e.g. brisket, silverside and tongue)game meatlamb (e.g. legs and tongue)muttonpork (e.g. hand and spring)veal. |
Specifications may vary according to: | customer and workplace requirements. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programsOH&S legal requirementsPersonal Protective Equipment (PPE) which may include:coats and apronsear plugs or muffseye and facial protectionhead-wearlifting assistancemesh apronsprotective boot coversprotective hand and arm coveringprotective head and hair coveringuniformswaterproof clothingwork, safety or waterproof footwearrequirements set out in standards and codes of practice. |
Hygieneand sanitation requirements may include: | relevant government regulationsworkplace requirements. |
Workplace requirements may include: | enterprise-specific requirementsOH&S requirementsQuality Assurance (QA) requirementsStandard Operating Procedures (SOPs)performing the task to production requirementswork instructions. |
Regulatory requirements may include: | Export Control Acthygiene and sanitation requirementsrequirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumptionfederal, state and territory regulations regarding meat processing. |
Information on meat product may include: | dietary information, including kilojoules per average serving size identifying allergies associated with cures, brines and salts used in productidentifying ingredients and preservatives in meat productinterpreting nutritional panelsrecommendations for alternative products. |
Explanations may: | be presented orally or in writing using standard formatsinclude information from several sourcespresent information in diagrammatic, tabular, graphic or pictorial formatsrequire summaries of information for presentation to work colleaguesuse a range of communications technology and mediause workplace, mathematical and technical language. |
Communication skills may include: | interacting with people from a range of cultural, social and ethnic backgrounds, and with colleagues, superiors, customers, clients and external partiesempathising with customers and work colleaguesinterpreting the needs of internal and external customerslistening and understanding, and speaking clearly and directlyreading and interpreting workplace documentationthe use of negotiation, persuasion and assertiveness skillsown work area and wider work areasharing of informationwriting to audience needs. |
Mathematical skills may include: | accurate recording of temperature, time, volume, weight and quantity in standard formats or proformasinterpreting and drawing conclusions from routine charts, bar graphs and pie chartsoperations involving percentages, comparisons and variationsreading and interpreting analogue and digital measures, including scales, pressured gauges and thermometersroutine estimations and calculations using a range of specified formulas and proceduresusing calculators and computer software packages. |