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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. |
Poultry cuts may include: | boned products: breast fillets tenderloins thigh fillets trimmings bone-in products: breasts drumsticks lovely legs marylands mini-drummies thighs wings. |
Species may include: | chickens ducks geese pheasant quail turkeys. |
Specifications may include: | customer requirements industry standards workplace requirements. |
Workplace requirements may include: | enterprise-specific procedures and ethical standards Standard Operating Procedures (SOPs) work instructions. |
Assessing or quality indicators may include: | colour and texture of fat colour of meat conformation estimated shelf life hygiene and sanitation requirements presence of blemishes texture of meat weight. |
Information on product may include: | dietary information, including kilojoules per average serving size cooking methods suitable for various products legislation regarding the use of growth promotants for poultry identifying allergies associated with ingredients in product identifying ingredients and preservatives in poultry product interpreting nutritional panels nature of organic, free range and conventional poultry product storage and shelf life. |
Communication skills may include: | interacting with colleagues, superiors, customers, clients and external parties, and people from a range of cultural, social and ethnic backgrounds empathising with customers and work colleagues interpreting the needs of internal and external customers listening and understanding, and speaking clearly and directly reading and interpreting workplace documentation the use of communications technology the use of negotiation, persuasion and assertiveness skills own work area and wider work area applying mathematical skills to workplace requirements sharing of information writing to audience needs. |
Mathematical skills may include: | accessing mathematical information from hot weights, labels, scale records and tags accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas interpreting and drawing conclusions from routine charts, bar graphs and pie charts operations involving percentages, comparisons and variations reading and interpreting analogue and digital measures, including scales, pressured gauges and thermometers monitoring and problem solving in own work and work area routine estimations and calculations using a range of specified formulas and procedures using calculators and computer software packages. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons ear plugs or muffs eye and facial protection head-wear lifting assistance mesh aprons 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 and codes of practice. |
Regulatory requirements may include: | Export Control Act hygiene and sanitation requirements relevant Australian standards requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption federal, state and territory regulations regarding meat processing. |