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Required Skills

This describes the essential skills and knowledge required for this unit Where bold italicised text is used further information is detailed in the Range Statement

Apply relevant communication and mathematical skills

Demonstrate ability to formulate products

Demonstrate ability to work effectively as an individual and with other team members

Explain the functions dangers and legal implications of various ingredients

Explain the usage and purpose of various additives spices binders and ingredients in the products

Follow recipes and product specifications to formulate products

Identify and apply relevant OHampS requirements

Use equipment according to manufacturers specifications and workplace requirements

Evidence Required

The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria Required Skills and Knowledge the Range Statement and the Assessment Guidelines for this 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

appropriate blending equipment

product specifications and recipes

workplace environment

Method of assessment

Recommended methods of assessment are

demonstration snapshot of performance

quiz question and answer

observation 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

Resource materials available from MINTRAC telephone

Meat and Livestock Australia wwwmlacomau

Guidelines for the safe manufacture of smallgoods

Range Statement

The Range Statement relates to the Unit of Competency as a whole. It allows for different work environments within the meat industry and situations that may affect performance. This includes any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts. Bold italics wording in the Elements and Performance Criteria, and Required Skills and Knowledge, is detailed below.

Workplace requirements may include:

Enterprise-specific requirements

OH&S requirements

Quality Assurance requirements

Standard Operating Procedures

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

Export Control Act

federal and state regulations regarding meat processing

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Hygiene and sanitation requirements may include:

relevant government regulations

workplace requirements.

Types of ingredients may include additives, spices and binders.

Communication skills may include:

applying numeracy skills to workplace requirements

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Mathematical skills may:

involve estimation and calculation

relate to own work and work area problem-solving and monitoring

relate to product formulation and specification

require interpretation and drawing conclusions from a range of mathematical tables, charts, bar graphs, pie charts, recipes

require monitoring formula, specifications, outputs and equipment

require synthesis and analysis of mathematical information from more than one source.

Explanations may:

be in diagrammatic, sketch tabular or graphic formats

be presented in writing

be presented orally.

Additives may include:

antioxidants

binders

curry

GDL

GO2

nitrates

nitrites

non-meat proteins

phosphate

salt

spices

sugar

water.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards, codes of practice etc.

Equipment may include:

blenders

choppers

cutters

mixers.