Application
This unit describes the skills and knowledge required to weigh carton meat, record carton details and check the meat cuts against the product description on the carton in accordance with workplace requirements.
This unit is applicable to workers in a registered meat processing premises such as an abattoir (offal room, tripe room, boning room), food service operations, smallgoods factory, wholesale butchery, game meat processing establishment or pet food premises.
All work should be carried out to comply with workplace and hygiene requirements.
This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Check scales | 1.1 Check all scales regularly according to operational procedures and regulatory requirements to ensure weights are accurate 1.2 Check scales to ensure they read zero after taring 1.3 Notify appropriate personnel if scales are not accurate |
2. Test weights | 2.1 Combine clean and undamaged mass to determine maximum operational weight for production 2.2 Record scale readings at a minimum of two increments to ensure scales are checked accurately 2.3 Certify test weights in accordance with regulatory and workplace requirements |
3. Record check measure | 3.1 Accurately record all results of check measures according to workplace requirements 3.2 Verify results according to workplace requirements |
4. Weigh carton | 4.1 Weigh carton and read weight 4.2 Check net weight of carton to ensure compliance with workplace requirements and customer specifications 4.3 Record weight of carton where this forms part of work instruction |
Evidence of Performance
The candidate must weigh carton meat, record carton details and check the meat cuts against the product description on the carton in accordance with workplace requirements.
The candidate must:
weigh cartons accurately
check carton contents against product description
accurately complete scales records
use correct scale check procedure
identify specific scales problems and specify the action required to maintain weighing standards
report equipment faults to supervisor
apply relevant workplace health and safety requirements
use communication skills relevant to work instructions
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
consequences of incorrect operation of scales
enterprise and regulatory requirements for operating and testing scales
relevant workplace health and safety requirements
Assessment Conditions
Assessment must occur in the workplace under normal production conditions.
Competency must be demonstrated at normal chain speed.
As a minimum, the following three forms of assessment must be used:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.