Required skills

Ability to

collect samples in accordance with workplace and regulatory requirements

apply relevant Occupational Health and Safety OHampS requirements

use relevant communications skills

Required knowledge

Knowledge of

procedure for collecting receiving handling and storing specimens in accordance with laboratory procedures universal precautions and legislative requirements

use of aseptic techniques in collecting samples

how sample collection has to be coordinated with workplace activities

importance of obtaining representative samples and how this can be achieved

procedures for documenting all pertinent sample information in the required format

workplace Standard Operating Procedures SOPs for collecting and preparing samples

relevant OHampS requirements

steps in preparing samples and subsamples to comply with required procedures

workplace procedures to recognise sampling equipment and as required maintain it in a sterile condition

correct disposal procedures

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

Sample collection techniques must comply with the relevant meat industry regulations and standards

Context of and specific resources for assessment

Assessment may be conducted in a real or simulated situation

Method of assessment

Recommended methods of assessment include

assignments

debriefs

quiz of underpinning knowledge

simulation

verified work log or diary

workplace demonstration

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

Samples may include

Their exact nature will depend on the ambit of the laboratory and the workplace.

Workplace procedures may include:

Samples requiring analysis by external laboratories are:

Relevant regulations may include:

OH&S requirements may include:

Communication skills may include

SOPs may include those covering: