Required skills

Ability to

prepare equipment and work area prior to batching meat

calibrate scales correctly

follow a recipe correctly

batch product to specifications at a speed similar to the speed of production

demonstrate accurate record keeping practices for meat usage

apply relevant communication and mathematical skills

work effectively as an individual and with other team members

apply relevant OHampS workplace and regulatory requirements

Required knowledge

Knowledge of

batching requirements for the workplace

consequences of using incorrect meat for both the product and the consumer

hygiene and sanitation factors associated with the selection of meat

relevant OHampS workplace and regulatory requirements

critical information within the Australia New Zealand Food Standards Code relevant to immediate work environment

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

manufacturers instructions or operations manuals

regulatory requirements

workplace policies and procedures

relevant equipment and materials

Method of assessment

Recommended method of assessment include

workplace demonstration

quiz

question and answer

observation 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

Types of meat may include:

OH&S requirements may include:

Hygiene and sanitationrequirements may include:

Workplace requirements may include:

Regulatory requirements may include:

Communication skills may include

Mathematical skills may include: