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.

Where the candidate is unable to interact with customers in their usual work environment, they must undertake alternative work placement or simulation to meet the requirements of the unit.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal production conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

simulation

workplace project

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 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 www.mintrac.com.au or telephone 1800 817 462.

Required skills

Ability to:

acknowledge customer's presence

greet customer

establish customer needs by enquiring, listening and summarising

apply communication skills appropriate to the task

demonstrate suitable behaviour by attending to customer needs promptly and courteously, displaying tact, satisfying customer needs ethically, and maintaining professional standards of dress and personal hygiene

explain cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done

provide advice on the nutritional role of meat as appropriate

follow up customer enquiries

assist other staff to provide advice to customers when able

demonstrate awareness of cultural and ethnic differences and respond appropriately

apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements

maintain currency of reference materials and information to give to customers

refer customers to more experienced or knowledgeable staff member, when required

relay information to customer

Required knowledge

Knowledge of:

cooking times and temperatures for roasting and microwaving meat to achieve rare, medium and well-done

dry cooking techniques

major nutrients required for a healthy diet

meat cuts which are suitable for microwave cooking techniques

workplace customer service standards, complaints policy and procedures

sources of information on new cooking techniques

major nutrients found in meat

meat cuts recommended by the National Heart Foundation

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.

Nutrients include:

carbohydrates

fats

fibre

minerals

proteins

vitamins

water.

Meat cuts recommended for low-fat diets include:

beef (e.g. cuts trimmed of subcutaneous fat)

lamb (e.g. backstrap, tenderloin, and lean cuts trimmed of subcutaneous fat)

pork (e.g. cuts from the Heart Foundation Approved range).

Communication skills may include:

interacting with people from a range of cultural, social and ethnic backgrounds with colleagues, superiors, customers, clients and external parties

speaking clearly and directly

the use of communications technology

own work and the wider work area

reading and interpreting of workplace documentation.

Explanations may:

be presented orally, in writing using standard formats or using a range of communications technology and media

include information from several sources

present information in diagrammatic, tabular, graphic or pictorial formats

require summaries of information for presentation to work colleagues

use workplace, mathematical and technical language.

OH&Srequirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

head-wear

uniforms

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Regulatoryrequirements may include:

Export Control Act

federal, state and territory regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.