Required skills

Ability to

inspect and grade of a variety of products prior to packaging

demonstrate the accurate weighing of a variety of products

package and arrange product into two containers according to workplace requirements

bag and seal product to workplace hygiene and sanitation and QA requirements

inspect bagged product for defects and take appropriate action for defects

work effectively as an individual and as a member of a team

explain how a variety of products may need to be arranged in bags

apply relevant OHampS requirements

make adjustments to own work practice in response to advice from colleagues new techniques or technology or selfevaluation

use communication and mathematical skills appropriate to the task

Required knowledge

Knowledge of

labelling requirements

inspection and grading of meat prior to packaging and the action to be taken if meat is outside specifications

procedures for packing products into containers for a variety of different products

requirements for inspecting bagged products and the action to be taken if defects are found

requirements related to bagging products

how a variety of products may need to be arranged in bags

relevant OHampS 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

Resources may include

real work environment

relevant documentation such as

manufacturers instructions or operations manuals

regulatory requirements

workplace policy and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment include

workplace demonstration

observation of performance over time

quiz question and answer

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

Product may include:

Workplace requirements may include:

Hygiene and sanitation requirements may include:

Regulatory requirements may include:

Explanations may be:

OH&S requirements may include:

Communication skills may include:

Mathematical skills may include: