Required skills

Ability to

undertake market research including determining

demographic makeup of local area

specific religious needs of local area such as halal or kosher meats

specific cuts of meat preferred by major local cultural groups

preferences for organic meats

preferences for valueadded products or basic meat cuts

more sophisticated expectations of product such as brands that promote good animal welfare practices environmentallyfriendly production and processing Australian made and owned products

preferences for particular species including game meat

prices they are prepared to pay for meat

what is sold by competitors

use appropriate research methodology such as internet research questionnaires observations conversations with customers other local residents local council data suppliers or other industry members existing market research data

research suppliers and brands for product features and supply chain policies and practices

seek advice from appropriate sources when introducinginvestigating new product lines

apply communication skills relevant to the task

apply mathematical skills to determine economic viability of various product lines

apply relevant Occupational Health and Safety OHampS and regulatory requirements

report findings and make recommendations based on market research and accurate costpriceprofit calculations to senior staff members

provide sound information to customers about product lines brands and supply chain using appropriate language and showing sensitivity to cultural differences

research and follow cutting specifications for nonstandard meat cuts

provide sound information to customers on link between specialised brands and product cost

demonstrate effective interpersonal skills in providing advice to customers

demonstrate awareness of cultural and ethnic differences and respond appropriately

take action to improve own work performance as a result of self evaluation feedback from others or changes in work practices legislation or technology

Required knowledge

Knowledge of

requirements of whole of supplychain practices required for a product to achieve brandings such as RSPCA freerange organic environmeat and MSA

range of species including game

difference between dryaged and wetaged meat

requirements of whole of supplychain practices required for a product to meet religious requirements such as halal for Muslim consumers or kosher for Jewish consumers

enterprise ethical and customer service standards

relevant OHampS requirements such as

enterprise OHampS policies procedures and programs

OHampS legal requirements

Personal Protective Equipment PPE which may include

coat and apron

headwear

uniforms

work safety or waterproof footwear

requirements set out in standards codes of practice etc

workplace requirements such as

enterprisespecific procedures and ethical standards

Standard Operating Procedures SOPs

work instructions

relevant regulatory requirements such as

federal and state regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards

sources of information to further meet customer needs and expectations

features of new and existing product lines

mathematical formulas for determining product selling prices

problemsolving techniques

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 production conditions

Method of assessment

Recommended methods of assessment include

quiz of underpinning knowledge

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

local demographics include:

preferences/requirements and product features may include:

determining economic viability

Reports may:

Promotion of product features may include: