Application
This unit describes the skills and knowledge required to select, weigh and package meat for sale.
This unit is applicable to workers in boning rooms and meat retailing establishments.
All training must be conducted in accordance with Australian meat industry standards and regulations.
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.
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. Select requested products | 1.1 Requested meat product is recognised 1.2 Select meat product according to workplace and customer requirements |
2. Weigh selected products | 2.1 Weigh products according to regulatory, workplace and customer requirements 2.2 Weigh and price products accurately 2.3 Confirm sale price with customer 2.4 Prepare meat orders according to customer's recorded requirements 2.5 Prepare special, standing or repeat orders according to customer specifications |
3. Wrap and pack sales items | 3.1 Neatly and safely wrap or pack items according to hygiene, workplace and customer requirements 3.2 Operate wrapping equipment according to workplace requirements |
Evidence of Performance
Evidence must demonstrate the candidate's consistency of performance over time.
The candidate must:
identify meat products
identify the most appropriate packaging for products
prepare meat order to customer requirements
identify sub-standard products and take required action
weigh items correctly following regulatory requirements
over wrap meat items according to weather conditions and customer requirements
use wrapping materials appropriately
price items accurately according to displayed price
use, read and interpret scales, calculators, cash registers
explain regulatory requirements related to weighing products
work with team members
apply relevant workplace health and safety and regulatory requirements
record mathematical information accurately
report equipment faults, either verbally or in writing according to workplace requirements
seek advice from colleagues when working with new products or equipment
use relevant communication skills
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
regulatory requirements related to weighing products
the effects of poor wrapping techniques on meat quality
relevant workplace health and safety and regulatory requirements
Assessment Conditions
Competency must be demonstrated over time and under typical operating conditions for the enterprise.
Assessment must occur in the workplace under normal enterprise conditions or in a simulated environment.
The following three forms of assessment must be used:
quiz of underpinning knowledge
demonstration in the workplace or simulated environment
workplace referee or third-party report of performance over time
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.