Required skills

Ability to

prepare equipment and work area to conduct maintenance

wear personal protective clothing for maintenance work

apply relevant regulatory requirements

follow instructions in undertaking agreed maintenance task

diagnose and repair or replace faulty equipment according to Occupational Health and Safety OHampS hygiene and sanitation workplace requirements and manufacturers specifications

apply fault diagnosis techniques and procedures

demonstrate the use of common hand and power tools used for component repair or replacement

verify completion of repair or replacement

clean maintenance tools or equipment

maintain a clean and safe work area

pack or store tools in designated location

apply relevant communication and mathematical skills

work effectively as an individual and as part of a team

seek advice from others manuals etc to learn new skills and techniques

take 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

common problems in conducting maintenance

consequences of incorrect or inadequate maintenance

environmental aspects related to maintenance

equipment isolation requirements

food safety factors in maintaining equipment

OHampS hazards and controls

purpose and use of common hand and power tools used for component repair or replacement

fault diagnosis techniques and procedures

purpose of routine preventative maintenance

quality parameters to be achieved

recording or reporting systems and processes

relationship of maintenance to other work activities in the meat or enterprise plant

roles of and relationships with others involved in carrying out maintenance functions

services used in maintenance

significance of minimising equipment down time

waste handling requirements

relevant regulatory 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 operating and production conditions

Resources may include

real work environment

relevant documentation such as

manufacturers instructions and operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended methods of assessment are

assignment

simulation

workplace referee or third party report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality 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

Faults may occur in:

Tools may include:

Reporting systems may include:

Maintenance instructions may include:

OH&S requirements may include:

Hygiene and sanitation requirements may include:

Workplace requirements may include:

Communication skills may include:

Mathematical skills may include:

Environmental aspects may include:

Regulatory requirements may include: