Required skills

Ability to

store meat in accordance with temperature requirements

demonstrate rotation of stored meat in line with

hygiene and sanitation requirements

regulatory requirements

OHampS requirements

workplace requirements

select organise report and record routine information and mathematical data related to

labelling

rotation and shelf life of meat product

storage of meat product

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

explain stock rotation requirements for meat to regulatory and hygiene requirements

apply relevant communication and mathematical skills

take corrective action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

Required knowledge

Knowledge of

effects on the product of the use of meat which is beyond its useful life

storage temperatures and shelf life for meat

stock rotation requirements for meat to regulatory and hygiene 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 and production conditions for the enterprise

Context of and specific resources for assessment

Assessment must occur in the workplace under normal production conditions

Resources may include

real work environment

relevant documentation such as

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment include

workplace demonstration

observation of performance over time

quiz of underpinning knowledge

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

Hygiene and sanitation requirements may include:

Regulatory requirements may include:

Workplace requirements may include:

Meat product could include:

OH&S requirements may include:

Explanations may:

Communication skills may include:

Mathematical skills may: