Application
This unit describes the skills and knowledge required to calculate and record workplace measurements commonly used in the meat industry and includes the use of measuring instruments.
Skills to measure and calculate statistical data are used widely throughout the retail, smallgoods and processing sectors of the meat industry, for example:
measuring and calculating production statistics
recording production statistics
calculating consumption and replacement requirements of gloves, caps and other safety equipment
estimating or measuring quantities of ingredients
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 industry 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. Use routine measuring instruments | 1.1 Select and use measuring instruments a to measure common workplace units 1.2 Identify and report faults with measuring instruments according to standard procedures |
2. Calculate routine workplace measures | 2.1 Use basic mathematical processes to calculate routine workplace measures of product characteristics 2.2 Verify calculations by using estimating techniques |
3. Calculate performance measures | 3.1 Calculate percentages, ratios and proportions to derive information about workplace requirements and performance 3.2 Identify and measure deviations in performance to determine the extent of variations |
4. Record routine workplace data | 4.1 Record results on standard graphs or charts 4.2 Identify and rectify errors in recording information on charts 4.3 Interpret graphs or charts to identify trends and variations |
Evidence of Performance
The candidate must calculate and record workplace measurements commonly used in the meat industry.
The candidate must:
select, operate and explain the purpose of measuring instruments
identify routine faults in measuring instruments
use and apply the principles and units of measurement
achieve consistent levels of accuracy
interpret mathematical symbols and diagrams
explain the purpose of graphs or charts
source and apply new ideas and techniques to address unfamiliar situations or resolve problems
explain the relationship between different measurement scales
apply relevant workplace health and safety, workplace and regulatory requirements whenever undertaking numeracy tasks in a meat industry environment
present mathematical data for use in the workplace
use estimation processes
use numeracy skills and mathematical concepts to solve workplace problems
verify calculations
Evidence of Knowledge
The candidate must demonstrate a basic factual, technical and procedural knowledge of:
purpose of graphs or charts
relationship between different measurement scales
relevant workplace health and safety, workplace and regulatory requirements
principles and units of measurement
Assessment Conditions
Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.
Three different forms of assessment must be used. This must include:
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.